Frugal Fall recipes to stretch your dollar and taste buds
As the leaves are changing, so are most of our diets. Gone are the days of eating chilled slices of watermelon at an outside picnic, and here are the days of warm, hearty meals. It is also hard to notice the abundance of this season’s produce available at local farmer’s markets and supermarkets.
A key to spending less on food is to plan meals on what is on sale. Shop produce at peak season to get the most bang for your buck. During the month of October and November you will find butternut squash, pumpkins and apples galore. Pumpkin Pancakes:
Most everyone loves to wake up to Pancakes and eggs on a weekend morning. If you have leftover Pumpkin Puree from that Pumpkin Pie, try using it in your pancakes.
- 1 ½ cups whole wheat flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups milk
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons butter, melted
Mix together dry ingredients, and then add in all wet ingredients. Stir until combined.
Pour desired amount onto heated skillet. Flip after bubbles start to settle.
Butternut Squash Lasagna:
Make your favorite dish meatless, and add in servings of enriched vegetables.
- 1 chopped onion
- 2 cups fresh spinach
- 1 cup shredded Mozzarella Cheese
- 1 Butternut Squash peeled & cut into ½ inch cubes
- 1 15 ounce carton Ricotta Cheese
- Oven ready lasagna noodles
- 1 jar pasta sauce
Drizzle Butternut squash & onion with olive oil and microwave in bowl for 3-5 minutes or until squash is soft take out and stir in Pasta sauce.
In a separate bowl mix Ricotta, spinach, and Mozzarella.
Layer Pasta sauce & squash mixture, cheese mixture, and then noodles in a baking pan, ending with a layer of pasta sauce on top.
Bake at 375Âº for 30 minutes or until cooked through and bubbly on top.
Crock Pot Apple Butter:
Apple picking is a great fall family activity, but what do you do with that bushel of apples you got for about $.35 a pound? Make a slow cooker Apple Butter. This is great as a spread on many treats such as biscuits and toast, and makes a frugal gift for neighbors
- 10 — 12 apples peeled, cored, and cubed
- 1 tsp cinnamon
- ¼ cup brown sugar
- 1/3 cup water
Mix cubed apples with the sugar and cinnamon. Place in slow cooker with water on low overnight. Remove from slow cooker and mix until well blended and a spread-able consistency.
Pumpkin Chocolate Chip Muffins:
Muffins are a great warm snack on the go, but pre-made bakery muffins add up fast. Make a batch of these and freeze for those hectic Fall mornings or take along to the Ball game as a snack. They pack a perfect punch of Pumpkin and chocolate, and all ages are sure to enjoy.
- 4 eggs
- 2 cups Sugar
- 1 can (15oz) Pumpkin
- 1 tsp Vanilla extract
- 12oz Semi-Sweet Chocolate Chips
- 1 1/4 Cup Vegetable Oil
- 3 cups Flour
- 2tsp Baking Soda
- 2tsp Cinnamon
- 1tsp Salt
Mix wet ingredients. Add in all other ingredients except chocolate chips. Fold in the chips. Pour batter into greased muffin pan. Bake at 400 for about 15.
Whether your family enjoys apples, pumpkins, or other tastes of Fall, try incorporating them into your weekly menu plan to save and taste the season. You can also substitute them for other higher priced vegetables for the next couple of months (you may surprise yourself with their rich tastes). Get creative with what you have on hand, and what is on sale at your store week to week.
Thrifty Tiff, (Tiffani Taff) is a Military wife and mom to 4. She writes daily on tips and tricks to save you time and money while learning how to live and love life on a budget. She is a DealPro for Savings.com and teaches Savings Nation Classes to teach others how to save greatly on their grocery budget.