Keto for Broke People
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Runnerduck123 wrote: »Do you have a big freezer? I buy my meat in bulk which saves some money. I have my own chickens but keeping them is more expensive than most supermarket eggs. What does save me money is growing my own spinach, lettuce, hwrbs etc and it doesn't take much room. also try asian shops for coconut oil and coconut cream.
Great advice! Thanks0 -
Find a youth/teen who breeds their own animals for fairs, if we have too many we'll private sale them to you for cheap and most of us totally get the im broke and just want to buy a few things situation, our paychecks come once a year.0
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KnitOrMiss wrote: »Whenever I make chicken parm, I've always used breadcrumbs and parmesan together, but the texture is the same mostly between them. Also, I've made parmesan crusted tilapia, and it stuck with egg wash. Crisped up nicely with a butter drizzle during baking. I would imagine it is a transferable concept. Just remember when you use only parmesan instead of a mix, to not add extra salt...it's naturally that way...or season at the table.
And Wild Oats makes a great sauce that's only I think 3 carbs for half a cup of sauce. It is the Parmesan and Romano flavor.... I'm in love, and supposedly it is organic to boot.
thanks for the tips!0 -
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totaloblivia wrote: »Your chicken parmesan sounds great: how do you get the parmesan to stick? With egg?
...I'll let you know on Saturday or Sunday! I have a few things I might try if it won't just stick to moist chicken.
can't wait!0 -
Or butterfly the breasts, put the cheese & spices on the inside, wrap in bacon and hold together with toothpicks.0
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Keith - I think you just came up with Monday's dinner to use the butterflied porkchops in the freezer! I was planning to put herbed chevre in them, but hadn't thought about wrapping them in bacon.0
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Dagnabbit. Anybody know of a cheap tuna that DOESN'T have soy in it?0
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Um um. Fried Spam and eggs
Yup. I'll admit to being a Spam lover, too. ;-) I like to eat it BLT style...fried, slather w/ mayo, tomato slice and lettuce. Mmmmm...
And a blast from the path for any fellow Python lovers:
<iframe width="640" height="360" src="https://www.youtube.com/embed/anwy2MPT5RE?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>
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LOL i always hear Monty Python's spam, spam, eggs and spam skit in my head when people talk about spam.
I really need to try spam. It always turned me off all gel covered and greasy looking. But maybe it tastes like heaven? The fried spam with lettuce and mayo on a Flax seed muffin/bread sounds good.0 -
LOL i always hear Monty Python's spam, spam, eggs and spam skit in my head when people talk about spam.
I really need to try spam. It always turned me off all gel covered and greasy looking. But maybe it tastes like heaven? The fried spam with lettuce and mayo on a Flax seed muffin/bread sounds good.
It is kinda gnarly looking right out of the can, I'll give ya that. ;-) But fried up? Oh yeah. And it would be delish on flax bread, but is just as good in an iceberg lettuce wrap.0 -
LOL i always hear Monty Python's spam, spam, eggs and spam skit in my head when people talk about spam.
I really need to try spam. It always turned me off all gel covered and greasy looking. But maybe it tastes like heaven? The fried spam with lettuce and mayo on a Flax seed muffin/bread sounds good.
I bought a Spam "single" - a slice in a foil package for under $1 at Walmart. No gel or grease. Tossed it into a frying pan, browned on both sides, cut it up and ate with a bit of dijon mustard to dip it in. It has a hammy salty flavor.0 -
Dan - I actually randomly decided to try Spam today. I'd never had it before. The scary thing is, as much as people rag on it...the ingredients were better than some of the ham steaks at the store! It's not bad.
Just the word SPAM has bad connotations from the e-mail thing. I hadn't eaten it since about 30 years ago (then the Fat demonization began). I don't eat it every day, its just like most foods, some days you have a hankering for something, and some days you don't. I like just a slice of cold Spam or in eggs (Like iBetty suggested).
It is really cheap meat and that's whats under consideration in this thread.
It even has a nice little tin can that I wash out and put knick nacks in....
Dan the Man from Michigan
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Dagnabbit. Anybody know of a cheap tuna that DOESN'T have soy in it?
Ditto that. And you can't get it packed in oil anymore (more fat demonization). (I did see some in olive oil, but that's not the same as the original oil they used to put in it 30 years ago.)
Dan the Man from Michigan
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Um um. Fried Spam and eggs
Yup. I'll admit to being a Spam lover, too. ;-) I like to eat it BLT style...fried, slather w/ mayo, tomato slice and lettuce. Mmmmm...
And a blast from the path for any fellow Python lovers:
<iframe width="640" height="360" src="https://www.youtube.com/embed/anwy2MPT5RE?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>
OMGosh! I loved it! LOL!
I guess I never saw that one (I thought I had seen all of Monty Pythons Flying Circus' before.)
THANKS Tru3one for sharing!
Dan the Man from Michigan0 -
totaloblivia wrote: »Your chicken parmesan sounds great: how do you get the parmesan to stick? With egg?
It does stick with egg. I haven't baked it yet - half my chicken was still frozen, so I'm quick thawing it. Will report back after we eat.0 -
Chicken turned out pretty awesome. I put cooling racks on the cookie sheets (and put foil on the cookie sheets -don't skip that step!). Chicken tenders were dipped in egg, then the Kraft parmesan in a green can mixed with Italian seasoning and a bit of salt, then put in cookie sheet. Baked for 55 minutes at 325F, then took out and put a thin layer of spaghetti sauce and grated mozzarella on top & stuck back under the broiler until the cheese started to brown. It did stick to the racks a bit, so I will probably spray down the racks before I do it again. Kids also approve. Hubby does now, but might not after he cleans the racks...0
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If you have a dollar store in your area check there. We have dollar tree that sell farmer johns link sausage and armor pepperoni. I also so get salami, sugar free caramel syrup, pork rinds and reduced sugar Heinz ketchup. I always check the date. It has help with my budget. I don't spend money on organic and grass Fed unless it's cheaper or the same price. I prefer Tillamook unsalted butter over kerrgold. If it fits in my way of eating and falls in my budget that's all I worry about.0
