A fresh chicken at the end of the week isn’t our normal pattern, but it paired well with some leftover Vietnamese Chicken Salad – although the salad is a little wet to use in a wrap. It was delicious, but messy.
- The $9.99 chicken is broken into quarters, and one breast is shared for lunch wraps, or $1.25 a serve
- The flatbread is 50c
- The Vietnamese Chicken Salad is $1.32 per serve.
Lunch today cost $3.07 per serve.
Another take on the Reuben casserole. In the absence of a corned beef boil we purchased some corned beef from Trader Joes, which works well. We scaled the recipe to four serves, although we kept the milk and egg components constant.
Don’t tell Foodie Greg but this is a savory bread pudding (he’s not a fan of ‘bread pudding’). Let’s pretend it’s a strata!
- Four slices of rye bread are roughly one third of the $1.99 loaf, or 17c per serve
- The sliced, nitrate free corned beef is $4.99 a pack or $1.25 per serve
- Trader Joe’s have a Sauerkraut with Persian Cucumbers which combines two ingredients for $3.99 a jar, or 67c per serve.
- Packaged, shredded Swiss Gryere $4.99 or $1.25 per serve. Although we used the full packet, it was probably closer to three cups than four.
- A pint of half and half is $1.49 and half was used or 13c per serve.
- Organic eggs are 50c each or 25c per serve.
- Greg made “thousand island” dressing with a mix of mayonnaise and shrimp sauce, for about 20c per serve
- We skipped the caraway seeds for taste reasons but the mustard adds another 15c per serve.
Dinner tonight was, as always, delicious and cost $3.40 per serve. If you like a Reuben sandwich, you will love this casserole.