We decided to experiment with sardines, creating a ‘sardine salad’ along the lines of tuna salad, and then spreading it on toast and grilling cheese on top. We paired it with a ham, mustard and cheese melt.
It had more flavor than a tuna melt and wasn’t overly “sardiny”.
- Skinless, boneless sardines in water are $1.99 or $1.00 per serve
- Two slices of bread are 32c per serve
- The ham was $3.49 and we used about 1/4, or 44c per serve
- 12 slices of yoghurt cheese are $4.79 and we had two each or 80c per serve.
- Add 30c for shallot, capers and mayo.
Lunch today was determined to be a success. We plan on replacing tuna with sardines (or smoked trout) wherever we can. Lunch today cost $2.86 per serve.
Thursday night is traditionally our “steak night” so tonight we had aged top sirloin served with Caesar Salad. Normally sirloin would be a cut prized for its beefy flavor but not terribly tender. Dry aging takes care of the tenderness, so the steak now has a rich beefy flavor, and still remains tender, and much less expensive than rib eye.
For the Caesar salad we substituted cheese bites for a low carb alternative to croutons.
- The aged sirloin came in two pieces of about 6oz each – a typical restaurant protein serve – for $5.67 per serve
- The cheese bites were $2.49 or $1.25 per serve
- An egg in the dressing is 50c or 25c per serve
- Organic romaine lettuce was $1.99 or $1.00 per serve
- Add 50c for the other dressing ingredients.
Dinner tonight exceeded expectations. A tender, flavorsome steak with a very tasty Caesar dressing – we added more garlic this time – for $8.67 per serve.