Feb 18: Quesadilla with Fried Eggs; Shrimp and Corn Chowder


While we didn’t have rain, it was still a cold day, and we needed something warm for lunch, so we did our version of a quesadilla made with flatbread, and one (or two) fired eggs on top.

  • One flatbread (half of two) costs 50c a serve
  • Half a can of refried beans, shared across two halves: 26c
  • Eggs are 50c each, or $1.00 per serve (although Greg had only one)
  • 2 oz of cheddar split between two is 50c per serve.

Lunch today cost $2.26 per serve.


We returned to the Shrimp and Corn Chowder with some changes. We added the juice of two limes to balance the sweetness, and four teaspoons of fish sauce, which perfectly balanced the sweetness and made the dish much more interesting. With the use of coconut milk the dish went toward Thai flavors, so we could probably lose the potato!

We served with a par baked sourdough roll.

  • Frozen corn cost $4.98 for two 16oz packs or 49c per serve
  • Russet potatoes cost $1.43 or 14c per serve
  • Carrots cost 24c or 3c per serve
  • Six onions cost $2.49, we used two or 9c per serve
  • Coconut milk cost $1.69 for a can, or 17c per serve
  • Chicken broth cost $1.99 for a quart, or 20c per serve
  • Thick cut bacon is $7.99 for 12 strips, or 26c per serve
  • 16oz of shrimp cost $6.99 but we used half for this meal or $1.75 per serve
  • Lime and fish sauce add another 35c per serve
  • Par-baked roll is 63c.

Dinner tonight cost $4.11 per serve and, with the rebalancing of flavors tasted less sweet.

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