Very quick post just to let every know I am heading back to work tonight. Yaaaaay paycheck! I’m not super exciting about actually having to work. I quite like running my household for a living, but alas it is necessary for the time being.
I’m going to continue to strive to live in a very frugal and money saving way even though I’ll be back at work. Paying off debt, starting an IRA and savings are definitely high on my priority list these days.
Speaking of saving money, Tim and I just called our cable company and were able to shave $35 off of our month bill simply by getting rid of a few channels we never watch anyway. Its amazing what you find out you are paying for and not utilizing when you start paying attention.
Today for lunch I made a quick and cheap, Kitchen Sink Pasta Bake. The idea was inspired by my friend’s Cheap Eats Pasta Bake. I substituted some of the canned vegetables for fresh vegetables, decreased the amount of cheese and used what I had at home on hand and I ended up with this:
By looking at it it doesn’t seem very spectacular. Basically it just looks like Mac & Cheese with some peas thrown in for good measure, but it actually contains:
- Frozen Peas
- Fresh Corn
- Fresh Broccoli
- Butternut Squash Puree
As well as cream of mushroom soup and a little shredded cheese.
Super cheap and tons of leftovers.
Tim and I calculated that this meal costs about $0.57 per serving with the ingredients we used. And that is for a very generous serving size. I served it with a side salad. We will be eating (or freezing) leftovers for days!