Monday, December 28, 2015
Cooking from the pantry: lunches at home
Today's frugal tip was to use the heels of the free to me bread, placing the "good" side down in the pan, so once finished, the crusty heel is on the inside, hidden from unsuspecting eaters. I normally do not serve the heels unless desperate, they are usually dried out on the counter, later whirled in the food processor for bread crumbs. I am currently pulling out all the frugal stops, turning to every tip/hack I know. This one "saved" me 2 good slices of bread for a future sandwich or toast.
I have 3 more cans in the pantry-all expire Jan 6. No worries as I still plan on serving cream of tomato soup once again, come the end of January when it'll be just DD and myself on a Saturday. From then on, I'll have to search for a tried and true homemade version, for my low sodium diet. These healthy request soups offer 470 mg sodium per serving, and my large soup bowls are more generous than that.