Table of Contents

Mastering Frugal Meals: A 7-Day Budget Meal Plan for Hard Times

Navigating periods of unemployment, underemployment, or general economic uncertainty can be incredibly stressful, especially when it comes to providing nutritious meals for your family. This comprehensive guide offers a practical, week-long meal plan designed for those on an extremely tight budget. Originally conceived by Dee Ann Guzman in 2005 to help hundreds of mothers facing financial difficulties, and later revised and updated by Add Salt & Serve (formerly Menus4Moms) in 2020, this plan remains a timeless resource. While specific prices have shifted due to rising grocery costs over the years, the fundamental principles of strategic shopping and scratch cooking are more relevant than ever.

This plan focuses on wholesome, satisfying meals for breakfast, lunch, and dinner, proving that eating well doesn’t have to break the bank. With smart planning and resourceful cooking, you can feed your family delicious food even during a financial crisis.

Essential Staples for Frugal Cooking

When resources are scarce, a well-stocked pantry of versatile staple ingredients is your best friend. This list comprises the core items used throughout this budget meal plan. If you’re accustomed to cooking from scratch, you likely already have many of these on hand. Take inventory before you shop!

Oatmeal
Dry beans
Rice
Cornmeal
3-4 lbs. frozen chubs of ground turkey
1 gallon milk
2-3 dozen eggs
9 lbs. chicken leg quarters
1-2 cans tomato paste
2 cans stewed tomatoes (Italian seasoned is a good choice)
1 pkg. egg noodles
1 pkg. spaghetti pasta
10 lbs. flour
4 cups sugar
Cinnamon
Baking powder
3-4 cups shortening
4 lbs. salt pork or bacon
Margarine
3 onions
A few packages of frozen vegetables
8-10 pkgs. ramen noodles
1-3 cans of tuna
Peanut butter
Salt
Pepper
Oil
Chili powder
1-2 cups cheese (optional, for a little luxury)
Raisins (optional)
Nuts (optional)
Celery
1 bag potatoes

Finding Affordable Groceries: Smart Shopping Tips

Where you shop can significantly impact your grocery bill. Store prices vary widely across different regions. Here are some common budget-friendly grocery store options:

Grocery Outlet
Save-a-Lot
Aldi
Lidl
Walmart
Sharp Shopper

Beyond discount stores, look for opportunities to source food locally and seasonally. For instance, in the fall, apples and pears are often abundant. If you know anyone with fruit trees, ask if you can glean their extra produce. Many times, people don’t use all their harvest and would be happy to share. This can be a fun family outing and a great way to appreciate nature’s bounty. Bring home your haul and transform it into applesauce, pies, muffins, or juice.

Editor’s Note: At other times of the year, seasonal items like berries or zucchini might be so plentiful that neighbors are willing to share. Farms often offer great deals on “less-than-perfect” produce, which is ideal for cooking and baking. Zucchini, for example, is excellent for making bread.

Strategic Shopping: Maximizing Your Budget

This section outlines a buying strategy, emphasizing finding the best deals. Please note that the dollar amounts mentioned here are from 2005. You’ll need to adjust your budget and expectations based on current prices in your area. Using an inflation calculator can help you estimate today’s equivalent costs.

Always check your local newspaper or store flyers for sales before you go shopping. Plan your route to minimize gas consumption, another important factor in your budget.

Chicken Quarters: If chicken quarters are on a deep discount (e.g., $0.29/lb as they once were), buy generously. For this plan, you might aim for 3 packages for two weeks’ worth of meals. If prices are higher, adjust to 2 packages.
Bacon/Salt Pork: Look for the cheapest options, like bacon ends and pieces, which are perfect for flavoring beans and other dishes. Allocate about $3 for this.
Dry Beans: If you don’t already have them, purchase dry beans. They are a highly economical protein source. Budget around $3 for these.
Ground Turkey: When available at a good price (e.g., $0.69/chub), buy 4 1-lb chubs. This adds flexibility to your protein sources.
Milk and Eggs: These are essential. Purchase 1 gallon of milk and 3 dozen eggs. Remember, the milk is primarily for cooking and baking, not for drinking in large quantities, to make it stretch further. If your family typically drinks a lot of milk, they may need to temporarily adjust their consumption habits.
Remaining Budget: Use any leftover funds to buy ramen noodles, 1-2 cans of tomato paste (if not already stocked), a bag of potatoes, cornmeal, peanut butter, and frozen vegetables.

Upon returning home, divide your chicken quarter packages into smaller, manageable portions (e.g., four pieces per gallon-sized ziplock bag) and freeze them. This ensures you only thaw what you need.

Your 7-Day Frugal Meal Plan

This meal plan is designed to feed a family of six, focusing on maximizing ingredients and minimizing waste. Let’s dive into the daily menu and preparations.

Shopping Day (Preparation Only)

The first day is all about preparation, setting the stage for a week of economical meals.

Beans: Start by soaking dry beans overnight. In the morning, rinse them thoroughly, add fresh water (twice the depth of the beans), and cook them in a crockpot or on the stove. Add a few pieces of bacon for flavor.
Sourdough Starter: To begin your sourdough journey, combine 1 cup milk, 1 cup flour, and 1 teaspoon sugar. Blend well and leave it in a warm spot, covered with a paper towel. This will be the base for your sourdough bread.

Sourdough Bread (Meals for Hard Times)

A versatile bread recipe for your frugal kitchen.

Course: Bread
Cuisine: American, Vegetarian
Prep Time: 30 mins
Cook Time: 40 mins
Resting/Rising Time: 3 days
Total Time: 3 days, 1 hour, 10 mins
Servings: 2 loaves
Calories: 2590 per loaf

Ingredients

Initial Starter

1 cup milk
1 cup flour
1 teaspoon sugar

Bread

8-12 cups flour, divided
1 additional quart milk, divided
¼ cup oil

Starter Food

1 cup milk
1 cup flour

Instructions

Make the Starter

Blend 1 cup milk, 1 cup flour, and sugar. Place in a warm spot covered by a paper towel.
Leave for 2 days, checking to ensure it starts to smell sour after 1 day.

Split & Feed the Starter (2 days after making starter)

In a large bowl, place three quarters of your starter and set aside.
To the rest of the starter, add 1 cup of flour and 1 cup of milk. Mix and put it into the refrigerator.

Make the Bread (2 days after making starter)

Take 1 egg and place it into a glass of hot tap water (do not crack it).
Warm some milk, about 1 quart, ensuring it’s not hot, just warm.
Take the egg out of the water. Crack it and beat it.
To the portion of the starter you set aside in the bowl, add your beaten egg, ¼ cup oil, the remaining warm milk, and flour (start with 5 cups and add a little at a time until the dough reaches the right consistency). Mix and knead well for about 8 minutes. (This is a great stress reliever!)
Allow the dough to rise in a warm place overnight.
In the morning, punch down the risen bread dough and form it into two loaves. Let the dough rise again for 1 ½ hours, then bake at 350°F until golden brown.

Notes

This Sourdough Bread recipe is part of the Meals for Hard Times series. For more detailed guidance on sourdough, you might also consult The Clever Carrot’s beginner’s guide if clarification is needed.

Nutrition per serving

Serving: 1 loaf, Calories: 2590 cal, Carbohydrates: 446 g, Protein: 74 g, Fat: 52 g, Sodium: 254 mg, Fiber: 15 g, Sugar: 32 g, Net Carbohydrates: 431 g

Day 1: Hearty Staples

Day 1 Summary
Breakfast
Fried Eggs	Bacon	Quick Muffins
Lunch
Tuna or Egg Salad Biscuits
Dinner
Beans	Cornbread

Breakfast: Prepare fried eggs, one for each person. Fried eggs tend to stretch further than scrambled in my experience. Cook a small amount of bacon alongside. Finish with a batch of quick muffins.

Quick Muffins (Meals for Hard Times)

Simple, fast, and satisfying muffins.

Course: Bread
Cuisine: American, Vegetarian
Servings: 16 muffins
Calories: 76 per muffin

Ingredients

2 cups flour
¾ cup sugar
1 tablespoon baking powder (omit if using self-rising flour)
1 teaspoon cinnamon
¾ to 1 cup milk with a dash of vinegar added (or buttermilk)
¼ cup oil

Instructions

Mix all ingredients together until just combined. Pour the batter into a muffin tin, filling each cup halfway. Alternatively, pour into a loaf pan for quick bread.
Bake at 400°F until golden brown.

Notes

This Quick Muffins recipe is part of the Meals for Hard Times series.

Nutrition per serving

Calories: 76 cal, Carbohydrates: 10 g, Protein: 1 g, Fat: 4 g, Sodium: 6 mg, Fiber: 1 g, Sugar: 10 g, Net Carbohydrates: 9 g

Morning Preparation:

Tomato Paste: Open your cans of tomato paste. Drop large spoonfuls onto a cookie sheet and freeze them. Once solid, transfer the frozen nuggets to a ziplock bag. These are perfect for adding a touch of tomato flavor to dishes as needed.
Beans: Ensure your soaked beans are cooking. Drain the soaking water, add fresh water (twice the depth of the beans), and simmer on low for several hours until tender.
Sourdough Starter: Check your sourdough starter. It should have a slightly sour smell, indicating it’s beginning to ferment. Set it aside for tomorrow’s bread making.

Lunch: For lunch, prepare tuna salad or egg salad. Serve these fillings in homemade biscuits.

Dee Ann’s Biscuits (Meals for Hard Times)

A family recipe, these biscuits emphasize technique for perfect texture.

Course: Bread
Cuisine: American

Ingredients

2 cups flour
4 tsp. baking powder
½ teaspoon salt
⅓ cup shortening or lard
1 ½ cups milk with 1 teaspoon of vinegar added (or 1 ½ cups buttermilk)

Instructions

Blend or sift flour, baking powder, and salt.
Cut the shortening into the flour mixture until very fine crumbs form. Using your fingers works well for this.
Make a well in the center of the flour mixture and gradually pour in the milk, stirring gently between additions until the flour is just incorporated and forms a manageable dough ball. Avoid overmixing.
Pinch off small portions of dough and gently roll them into balls between your hands. Handle the dough as little as possible to maintain its tenderness.
Bake in a 400°F oven until the tops begin to brown.

Notes

This Biscuit recipe is part of the Meals for Hard Times series. For a simpler alternative, you can also use our 3 Ingredient Buttermilk Biscuit recipe.

Dinner: Add two of your frozen tomato paste nuggets, one chopped onion, and a little chili powder to your cooked beans. Serve this hearty bean dish with cornbread. You will likely have leftover beans, which can be saved for tomorrow’s lunch. If you have a large family or big eaters, consider making extra.

Evening Preparation:

Sourdough Bread: Prepare your sourdough bread for tomorrow. Take out your sourdough starter. Warm about 1 quart of milk (not hot, just warm). In a large bowl, place three-quarters of your starter. To the remaining starter, add a cup of flour and a cup of milk, then return it to the refrigerator. To the starter in your bowl, add a beaten egg, ¼ cup oil, the warm milk, and 8-12 cups of flour (start with 5-6 cups and add gradually until the dough has a stiff consistency). Mix and knead thoroughly. Let it rise in a warm place overnight.

Today is complete, and everyone has had a full, satisfying meal. Give thanks for the provision and look forward to tomorrow’s blessings.

Day 2: Comfort Food Classics

Day 2 Summary
Breakfast
Oatmeal	Bacon
Lunch
Leftover Beans	Sourdough Bread
Dinner
Chicken and Dumplings

Breakfast: Start your day with a warm bowl of oatmeal and a side of bacon.

Morning Preparation: Punch down your risen sourdough bread dough and shape it into loaves. Allow them to rise again throughout the morning. Once doubled in size, bake at 350°F until golden brown.

Lunch: Enjoy the leftover beans from yesterday, paired with freshly baked sourdough bread. After lunch, take chicken quarters out of the freezer to thaw for dinner.

Afternoon Preparation: Approximately two hours before dinner, place the chicken in a large pot and boil until cooked through. Remove the chicken, debone it, and return the meat to the pot. While deboning, add a little water, a chopped onion, and salt and pepper to the broth. Simmer the broth while you debone the chicken.

Dinner: Once the chicken is deboned, return it to the simmering broth. Prepare a batch of biscuit dough (refer to the recipe from Day 1). Drop spoonfuls of dough directly into the simmering broth about ten minutes before serving. Cover the pot and allow the dumplings to cook. Turn off the burner and serve your family a comforting meal of chicken and dumplings. Remember to save any leftovers for tomorrow’s lunch.

Note on Vegetables: If you have any on hand, feel free to add them to your meals. However, this plan strategically reserves some vegetables for later recipes, so consider holding back if you have limited supplies.

As the day winds down, take a moment for yourself. Sit quietly and reflect on the blessings of the day, perhaps listing the little joys and provisions. A good night’s sleep is essential, and finding solace in reading or spiritual reflection can be very beneficial.

Day 3: Creative Leftovers & New Flavors

Day 3 Summary
Breakfast
Toast with Peanut Butter	Bacon
Lunch
Chicken Casserole
Dinner
Turkey Ramen Skillet	Bread Pudding

Breakfast: Enjoy toast made from your homemade bread, spread with peanut butter, and a side of bacon.

Lunch: Utilize your leftover chicken and dumplings by transforming them into a hearty chicken casserole. You’ll need about a cup of cooked chicken. In a deep casserole dish, combine 1 cup of rice, 1 cup of the reserved chicken broth, 1 cup of water, the cooked chicken, and half a bag of frozen broccoli (or any frozen veggies you have). Season to taste and bake covered for 30 minutes. Uncover, sprinkle with a little cheese if available (omit if not), and continue baking until the cheese is melted and bubbly. Serve warm.

Chicken Casserole (Meals for Hard Times)

A comforting casserole that makes the most of your leftovers.

Course: Main Dish
Cuisine: American, Gluten-free
Servings: 6 servings
Calories: 193 per serving

Ingredients

2 cups frozen vegetables (broccoli is excellent)
1 cup leftover cooked chicken
1 cup water
1 cup chicken broth
1 cup rice
Seasonings to taste (salt, pepper, seasoned salt, garlic salt, etc.)
½ cup cheese, for topping (optional)

Instructions

In a casserole dish, combine 1 cup of rice, 1 cup of broth (reserving any remaining broth), 1 cup of water, the chicken, and broccoli.
Season to taste, cover, and bake for ½ hour.
Uncover and sprinkle with a little cheese (if using) and continue baking until the cheese melts.

Notes

This Chicken Casserole recipe is part of the Meals for Hard Times series.

Nutrition per serving

Calories: 193 cal, Carbohydrates: 27 g, Protein: 8 g, Fat: 6 g, Sodium: 613 mg, Fiber: 1 g, Sugar: 1 g, Net Carbohydrates: 26 g

Afternoon Preparation:

Take out your sourdough starter. In a bowl, place half of the starter. To the remaining starter, add ½ cup milk and ½ cup flour, mix, and return to the refrigerator.
Prepare the dough for cinnamon rolls for tomorrow’s breakfast. Add milk, some flour, a little sugar, and a pinch of salt to the starter portion in the bowl to make a stiff dough. Let it rise until after dinner.

Cinnamon Rolls (Meals for Hard Times)

Sweet, homemade rolls for a special breakfast.

Course: Bread
Cuisine: American

Ingredients

Half of sourdough starter, from earlier use
Flour as needed
2 Tbsp. sugar
1 tsp. salt
Margarine as needed
2 Tbsp. cinnamon
½ cup sugar
Oil to grease pan

Instructions

This recipe calls for determining amounts as you mix in order to get the right consistency.
Add some milk to the starter, mix with some flour, a little sugar, and a little salt to make a stiff dough. Let rise for 3-4 hours. Punch down, and put dough into the refrigerator overnight.
In the morning, take the dough out of the fridge. Roll out to about ½” thickness. Dot with margarine, sprinkle with cinnamon and sugar, and roll up in a roll.
Slice across the roll, and place each slice in an oiled pan. Turn on your oven for a few minutes just to warm it, and then turn it off and put your rolls into it to rise.
When they have doubled in size, turn on your oven to 400 degrees F and bake until golden brown.

Notes

This Cinnamon Roll recipe is part of the Meals for Hard Times series.

Dinner: Prepare a quick and easy turkey ramen skillet. Brown a chub of ground turkey. Add 5 packages of ramen noodles (without the seasoning packets for now), one seasoning packet from the ramen, and any leftover vegetables from lunch. Simmer until the noodles are cooked and the flavors meld.

For a sweet treat, make bread pudding. Cut some of your homemade bread into chunks. If you have them, add a few raisins. Whisk together 1 egg, 1 cup of milk, ¾ cup sugar (brown sugar is nice if available, but not essential), and 1 teaspoon cinnamon. Pour this mixture over the bread and bake until set. This bread pudding is especially delicious with a little extra milk poured over it when served.

Bread Pudding (Meals for Hard Times)

A simple, comforting dessert using leftover bread.

Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 160 per serving

Ingredients

4 thick slices bread, cut into cubes
1 egg
1 cup milk
¾ C sugar (brown would be nice, but not necessary)
1 tsp. cinnamon
⅓ cup raisins (optional)

Instructions

Place bread in a baking dish.
Mix 1 egg, 1 cup of milk, ¾ C sugar, and 1 tsp. cinnamon.
Pour mixture over bread, and bake at 350°F until a knife inserted comes out clean.

Notes

This bread pudding is wonderful if you pour just a little milk over it when serving.

Nutrition per serving

Calories: 160 cal, Carbohydrates: 34 g, Protein: 3 g, Fat: 2 g, Sodium: 34 mg, Fiber: 1 g, Sugar: 27 g, Net Carbohydrates: 33 g

Evening Preparation: Punch down the cinnamon roll dough and return it to the refrigerator for tomorrow.

Day 4: Sweet Mornings & Savory Dinners

Day 4 Summary
Breakfast
Cinnamon Rolls	Fried Eggs
Lunch
Turkey Ramen Skillet (leftovers)
Dinner
Chicken and Rice Skillet

Breakfast: First thing in the morning, remove your cinnamon roll dough from the fridge. Roll it out on a floured surface to about half an inch thick. Dot with margarine, sprinkle generously with cinnamon and sugar, and roll it up lengthwise. Slice the roll into individual cinnamon rolls and place them on their sides in an oiled pan. Warm your oven for a few minutes, then turn it off and place the rolls inside to rise until doubled in size. Then, bake at 400°F until golden brown. Serve these delightful rolls with a fried egg per person.

Lunch: Enjoy leftover turkey ramen skillet. If needed, stretch it further by adding more broth from your reserves and another fresh package of ramen noodles.

Afternoon Preparation: Take another package of chicken quarters from the freezer to thaw for dinner.

Dinner: Prepare a satisfying chicken and rice skillet. Boil the chicken quarters until tender, then remove the meat from the bones. Strain the chicken broth and set it aside. In a hot pan with a little oil, gently brown 1-½ cups of rice for about two minutes. Add three cups of the reserved chicken broth to the hot pan with the rice, freezing any remaining broth for future use. Retrieve two of your frozen tomato paste nuggets and add them along with the deboned chicken to the rice. Cover and simmer on medium heat until all the liquid is absorbed. Season with salt and spices to taste.

Chicken and Rice Skillet (Meals for Hard Times)

A flavorful and filling one-pan chicken and rice dish.

Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 384 per serving

Ingredients

4 chicken quarters
1-½ cups rice
Water for boiling chicken
2 tomato paste nuggets from freezer (about 2 Tbsp.)
Salt, pepper, and spices to taste

Instructions

Boil the chicken in enough water to yield 3 cups of broth when done.
Strain the cooked chicken and reserve the broth.
Take the chicken off the bone.
Gently brown 1-½ cups of rice in a little oil for about two minutes.
Add three cups of the broth into the hot pan with the rice, putting any leftover broth into the freezer.
From the freezer, take out two of the tomato nuggets and add them and the chicken to the rice.
Cover and simmer on medium until all water is absorbed.
Add salt and spices to taste.

Notes

This Chicken and Rice Skillet recipe is part of the Meals for Hard Times series.

Nutrition per serving

Calories: 384 cal, Carbohydrates: 38 g, Protein: 19 g, Fat: 16 g, Sodium: 503 mg, Fiber: 1 g, Sugar: 1 g, Net Carbohydrates: 37 g

Another day is successfully completed, and your family has enjoyed wholesome meals. Rest easy knowing you’ve made the most of your resources.

Day 5: Versatile Proteins & Pies

Day 5 Summary
Breakfast
Pancakes	Bacon or Homemade Sausage	Applesauce
Lunch
Ramen Soup with Leftover Meat & Veggies	Homemade Crackers
Dinner
Chicken Pie	Simple Cookies

Breakfast: Treat your family to pancakes. For a simple and inexpensive syrup, heat sugar and water on the stove and flavor with maple or vanilla extract. For a special touch, consider making “stacked pancakes” as described by Laura Ingalls Wilder in “Farmer Boy”: make small pancakes, and as you layer them, add a sliver of margarine and a little brown sugar (or maple sugar, if you have it). Serve with either bacon or homemade turkey sausage. To make homemade sausage, thaw ground turkey, add sage, salt, pepper, onion powder, and garlic powder. For extra richness, you can blend in a little salt pork. One chub of ground turkey can yield enough for a couple of breakfasts. If you gleaned apples, serve with applesauce.

Morning Preparation: Thaw a package of chicken quarters for dinner. Today’s meals will require three pie crusts. You can prepare these in bulk this morning to save time. Make one batch of pie crust dough into homemade crackers for lunch, and refrigerate two crusts for dinner. If you make more than 3 crusts, freeze the extras. Remember to use shortening or lard for pie crusts, not margarine, as its high water content can affect the texture.

This Freezer-Friendly Bulk Pie Crust is a delicious and practical basis for your frugal recipes.

Homemade Crackers (Meals for Hard Times)

Crispy, savory crackers from pie crust dough.

Servings: 12 servings
Calories: 74 per serving

Ingredients

Any recipe for pie crust
Garlic powder
Italian seasoning or fresh rosemary chopped
A little grated cheese if you have it (optional)

Instructions

Mix all the ingredients together well.
Roll out on a cutting board a little thinner than for pie.
Cut into squares and poke each cracker several times with a fork.
Bake until crispy and golden brown in a 400°F oven.

Notes

This bulk pie crust recipe can be used either as-is or with quantities changed to make 1 crust.

Nutrition per serving

Calories: 74 cal, Carbohydrates: 7 g, Protein: 1 g, Fat: 4 g, Sodium: 73 mg, Fiber: 1 g, Sugar: 1 g, Net Carbohydrates: 6 g

Lunch: Prepare ramen soup using any leftover meats and vegetables. Chop a few fresh veggies finely. Cook the vegetables with the ramen seasoning packet and water, then add the noodles at the very end. Serve with your homemade crackers.

Dinner: A classic chicken pie, served with simple cookies for dessert.

Chicken Pie (Meals for Hard Times)

A comforting and filling chicken pie with a homemade crust.

Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 518 per serving

Ingredients

1 lb. chicken quarters, washed
2 pie crusts
1 cup chopped vegetables, fresh or frozen (thawed)
1-2 potatoes, cubed
1-2 stalks celery, chopped

Instructions

Boil your chicken until it is falling off the bone.
Take the meat off the bones.
Cool the broth.
Take a cup of broth and set aside.
Prepare your double crust pie recipe.
Line a pie plate with half the crust.
Chop some vegetables, or use frozen vegetables. It’s nice to use a potato or two, and some celery.
Simmer the vegetables until half done in just a little water.
Mix with the chicken.
Fill the crust with the chicken and vegetable mixture.
Place the other crust on top and bake at 350°F until the crust is golden and the filling is hot.

Notes

This Chicken Pie recipe is part of the Meals for Hard Times series.

Nutrition per serving

Calories: 518 cal, Carbohydrates: 36 g, Protein: 18 g, Fat: 33 g, Sodium: 471 mg, Fiber: 2 g, Sugar: 1 g, Net Carbohydrates: 34 g

Simple Cookies (Meals for Hard Times)

Easy, customizable cookies for a sweet ending to your meal.

Course: Dessert
Cuisine: American

Ingredients

1 cup butter, margarine, or shortening
1 cup sugar
1 egg (optional)
4 cups flour
½ teaspoon salt
2 tsp. Baking powder
1 teaspoon cinnamon (or ½ cup peanut butter, reducing shortening by half, or 2 teaspoons vanilla)
A handful of any nuts, dried fruit, or oatmeal in the house (optional)

Instructions

Cream shortening and sugar together.
An egg can be added at this stage if desired.
In a separate bowl, blend flour, baking powder, and salt with a fork.
Add the remaining ingredients to the creamed mixture, blending quite well.
Drop by spoonfuls onto a cookie sheet.
Bake these cookies at 375°F until lightly golden.
Serve these warm cookies for dessert.

Notes

This Simple Cookies recipe is part of the Meals for Hard Times series.

Evening Preparation: Before heading to bed, take out two chubs of ground turkey from the freezer and place them in the refrigerator to thaw overnight. Take a moment to unwind, perhaps reading a good book or scripture, before getting a restful night’s sleep.

Day 6: Hearty Breakfasts & Tuna Casserole

Day 6 Summary
Breakfast
Omelets
Lunch
Peanut Butter Sandwiches
Dinner
Tuna Casserole

Breakfast: Delight in homemade omelets. A well-made omelet can be a satisfying meal, even with minimal ingredients. While cheese makes them extra nice, it’s not essential. Fry a slice or two of bacon and crumble it. Scour your refrigerator for any leftover fresh vegetables (like a little onion, bell pepper, or even a few frozen veggies) to add to the filling. A small amount of grated cheese, if you have it, will elevate the flavor.

The secret to a great omelet lies in the pan. A well-seasoned cast iron skillet is ideal, but a nonstick pan works too. You need a thin layer of oil covering the pan, heated quite hot. Beat one egg per person thoroughly just before pouring it into the hot skillet. As the edges begin to set, gently push them towards the center, tilting the pan to allow uncooked egg to flow underneath. Once most of the egg is set, add your crumbled bacon, vegetables, and a pinch of salt and pepper to one half, then fold the other half over. Cover and turn off the burner. Let it rest while you prepare plates. Slice and serve warm.

Lunch: Simple and satisfying peanut butter sandwiches.

Dinner: A classic tuna casserole.

Tuna Casserole (Meals for Hard Times)

A comforting and economical family favorite.

Course: Main Dish
Cuisine: American
Servings: 6 servings

Ingredients

12 oz. package egg noodles
3 Tbsp. margarine
1 ½ cups milk, divided
1 Seasoning packet from a package of chicken flavored ramen noodles
½ cup flour
Dash onion powder
Dash garlic powder
Dash pepper
⅛ tsp. salt
1 can of tuna (or two, if you have them)

Instructions

Cook noodles in water until al dente.
While noodles are cooking, in a small bowl, blend flour and seasonings.
Heat ½ cup milk in a small saucepan.
Add remaining milk to the flour mixture in the bowl and blend well.
Add the flour-milk mixture to the hot milk in the saucepan and whisk constantly until thick.
Add tuna and blend well.
When noodles are done, drain and add margarine.
Add tuna sauce to noodles and stir well.

Notes

This Tuna Casserole recipe is part of the Meals for Hard Times series.

Day 7: Savory Gravy & Spaghetti Night

Day 7 Summary
Breakfast
Biscuits	Bacon Gravy
Lunch
Egg Salad Sandwiches
Dinner
Frugal Spaghetti	Italian-Seasoned Sourdough Bread

Breakfast: Indulge in warm biscuits with savory bacon gravy. You can find the biscuit recipe under Day 1.

Bacon Gravy (Meals for Hard Times)

A classic, comforting gravy for biscuits or toast.

Course: Breakfast
Cuisine: American

Ingredients

1 lb. turkey bacon
3 cups milk, divided
½ cup flour
¾ teaspoon salt
Pepper to taste

Instructions

Fry some bacon until crispy.
Remove the bacon and add two cups of milk to the remaining fat in the pan.
Crumble the bacon and add it to the milk.
In a small bowl, blend ½ cup flour, ¾ teaspoon salt, and a little pepper until well combined.
Whisk an additional cup of milk into the flour mixture and pour it into the milk mixture in the pan.
Stir constantly, adjusting spices to taste, until the gravy thickens.
Serve over biscuits or toast.

Notes

This Bacon Gravy recipe is part of the Meals for Hard Times series.

Lunch: Prepare simple egg salad sandwiches. Boil a few eggs, mash them with a little mayonnaise (if you have it, otherwise a dash of milk and mustard will do), salt, and pepper. Serve on slices of your homemade sourdough bread.

Afternoon Preparation: Bake a fresh loaf of sourdough bread according to the directions given on Shopping Day. Shape it in a French bread style for an extra touch, and bake after it has risen.

Dinner: A satisfying frugal spaghetti with Italian-herbed bread. The secret to a great pasta sauce lies in balancing tomato paste’s richness with a touch of sweetness to cut the acidity. After browning your ground turkey (or beef and Italian sausage if you have it for a non-frugal version), add either 1 can of tomato paste and 2 cans of Italian-seasoned stewed tomatoes, or 2 cans of tomato paste. Season with garlic powder, onion powder, and Italian seasoning. The “secret ingredient” is about two tablespoons of sugar to achieve that perfect balance. Simmer the sauce and serve over cooked spaghetti. A sprinkle of Parmesan cheese, if available, makes it even better.

Frugal Spaghetti (Meals for Hard Times)

A budget-friendly spaghetti sauce that’s rich in flavor.

Course: Main Dish
Cuisine: Italian

Ingredients

½ onion, chopped
6 oz. tomato paste
2 15 oz. cans stewed tomatoes (Italian seasoned preferred)
Garlic salt to taste
Onion powder to taste
Italian seasoning to taste
2 Tbsp. sugar
Spaghetti, cooked, drained, and kept warm

Instructions

Brown ground turkey with chopped onion.
After browning the meat, add either 1 can of tomato paste and 2 cans of stewed tomatoes (Italian seasoned is recommended) or 2 cans of tomato paste.
Add garlic powder, onion powder, Italian seasoning, and sugar to taste.
Simmer the sauce and serve with cooked pasta.
Parmesan cheese, if available, is a great addition.

Notes

Absolutely great pasta sauce comes from two things: Tomato paste (not sauce), and sweet to acid balance. This basic pasta sauce is built around these.

To accompany your spaghetti, slice your fresh loaf of sourdough bread, butter both sides, and sprinkle generously with Italian seasoning. Place under the broiler until golden brown and aromatic.

This completes a full week of frugal, satisfying meals designed to help your family thrive during challenging economic times. Remember, resourcefulness and a little creativity in the kitchen can go a long way.