Trying for a “tuna melt” variation we combined canned Sardines with spicy labné (yoghurt cheese) and, for a little crunch, sun-dried tomatoes.
- Skinless, boneless sardines in water are $1.99 or $1.00 per serve
- Two slices of bread are 32c per serve
- Add 35c for labné and butter
- The sun dried tomatoes were $5.99 and we shared about 1/6 or 25c per serve.
Lunch today worked really well as a sandwich for $1.92 per serve.
It was time to revisit Soutzoukakia was such a success last time we had it, that we had to do it again. Instead of just adding canned crushed tomatoes, we used one can of fire roasted crushed tomato, and a can of Trader Joe’s Grecian Style Eggplant,Tomato and Onion. This is an excellent addition and it really elevated this dish. We cannot recommend it highly enough.
Tonight we served two, but there is a third serve for left overs (that will probably go into lunch rolls).
- Ground lamb was $6.99 or $2.33 per serve
- An egg is 50c or 17c per serve
- 8 oz Panko breadcrumbs are $2.99 and we used half, or 25c per serve
- Cotija cheese, substituting for Parmesan is $3.99 for 8oz and we shared 2 oz or 50c per serve
- 1/4 cup and a tablespoon of red wine – halved – is 34c per serve
- Canned crushed tomatoes were $1.25 for the can, or 42c per serve
- The eggplant, tomato and onion is $2.49 or 83c per serve
- Onions, shallot and garlic adds 25c per serve
- Parsley was $1.49 for the bunch, but we only used 1/4 or 13c per serve
- Fresh mint came from our garden
- Tomato paste comes in a 90c can, but we used 1/8 or 5c per serve
- Tabouli costs $2.69 for 8 oz and we had two each, or 67c per serve
- The tin of dolma’s is $2.49 or 83c per serve.
The lamb version creates a software patty with more flavor than with beef, so we like this version better for $6.77 per serve.