We still had some meatloaf left over, and took inspiration from Greg’s Patty Melt from yesterday. We grilled some onions to almost caramel and melted some cheese on one side of the toast. Yum.
- Sprouted rye bread is 17c per slice, or 34c per serve
- Half a serve of meatloaf each is $1.98
- We used on onion, which was halved or 25c per serve
- Add 15c for mayonnaise
- The sliced yoghurt cheese is $4.79 a pack of 12 slices, or 40c per serve.
Today’s lunch was better than the patty melt, and cost $3.12.
Although it really wasn’t soup weather, we cooked up the cioppino base and then added mussels, scallops and cod for tonight’s meal. Scallops and cod stayed in the soup, but only enough shrimp were added for tonight’s meal.
The cioppino base makes an enormous number of serves!
- Olive oil – less than 3c serve
- Fennel bulb at $2 makes for 33c serve
- Onion at 50c makes it 9c a serve
- Four large garlic cloves are about 1/4 of the 50c garlic – 7c serve
- Tomato paste 90c can but only half was used, for 8c serve
- Diced tomatoes in juice – $3.99 or 67c serve
- 1.5 cups dry white wine – about $1 or 16c serve
- 5 cups fish stock $6.20 or $1.03 serve
- 16 oz of White Wine and Garlic Mussels are $4.00 or $1.00 for each very generous serve
- The pack of frozen scallops was $8.99 or $2.00 per serve
- For the firm fleshed fish, Greg used Kroger Wild Caught Pacific Cod. The 40 oz pack costs $16.89 but only 8 oz was used (two filets). $1.69 a serve.
- Served with Simple Truth Ready to bake garlic bread – $3.49 for the loaf . We used about 1/2 for the meal, or 88c per serve
Dinner tonight cost $8.03 a serve with a very generous amount of broth left to cook up another meal or four, and much more generous servings of mussels, scallop and fish than a more expensive restaurant meal.