It’s an Iron-Ladle Challenge, and this time, the Ladies are tackling budget-friendly recipes.

The rules are simple:

• Make a balanced meal that you and your family will actually eat.
• Spend as little money as possible.
• Pantry items* are freebies.

*Shelf-stable foodstuffs that you buy in bulk and regularly keep on hand.

Will Sarah, Erin, and Rachel each rise to the creative challenge and bring a healthy, tasty, super-frugal meal to the table? Listen and find out!

Scroll down for featured recipes.

Erin’s Masaman Curried Cauliflower

12 servings

$11.61, $.97/serving

• 4 T oil (approximately)
• 1 large onion, chopped
• 1 head Cauliflower, cut into large bite size pieces
• 1 can Masaman curry paste
• 1 large can diced tomatoes
• 1.5 lb potatoes, cut into large bite size pieces
• 2 cans chickpeas, drained (OR! 12 oz bag frozen green peas- small cost savings. But maybe less kid friendly.)
• 1 bunch cilantro, chopped
• Salt and pepper
• Rice, cooked
• Hot sauce, optional

In a dutch oven, heat the oil until shimmering. Add the chopped onion and sauté for a couple of minutes. Add the curry paste and stir to combine.

Add the cauliflower and toss well. Then add the diced tomatoes, potatoes, and chickpeas. Mix well. Cover and simmer until the cauliflower and potatoes are done. Add water if the pan starts to look dry.

When the cauliflower and potatoes are done, add salt and pepper to taste. Right before serving, stir in the cilantro.

Serve over rice. Add hot sauce, if you like-a the spice.

Serve with baked chicken drumsticks

Ericka’s baked chicken drumsticks

$.98/lb, ~$.25/serving

• Chicken drumsticks
• Mayonnaise
• Tony Chachere’s
• Seasoned salt

Brush/rub drumsticks with mayonnaise (it helps the seasoning to stick). Put in a baking dish. Season with Tony Chachere’s (if you like-a the spice) or seasoned salt (if you don’t) or a mix of the two (if you like a tiny spice).

Bake at 350° until the meat starts pulling away from the bones. Check at 1 hour. If there is a lot of juice in the pan, drain off the juices and put back in the oven for 5-10 minutes more.

Sarah's Coleslaw Beef Stirfry

Individual serving ( ~$3/serving)

• 200g (ish) bagged coleslaw (tricolor is best!!)
• 2.5oz (ish) slivered almonds
• 4oz ground beef
• Olive oil
• Salt and pepper
• Optional: raisins, dried cranberries, cranberry sauce

In a frying pan on medium-high heat, sauté almonds and beef in about 2Tbs olive oil until done.

Add the coleslaw and a couple tablespoons of water. Cover and lower to medium heat.

Stir occasionally. It’s done the the coleslaw is just turning translucent and is “al dente.” If you have purple cabbage, you do not want it to turn blue.

Add raisins, cranberries, or cranberry sauce on your plate.

Options: use chicken instead of beef, or any leftover meat.

Rachel's Delicious Pantry Favorites

~ FREE per serving

A pot of beans, simmered on the stove.

Your favorite skillet cornbread recipe (Rachel used this one: gardenandgun.com/recipe/southern-skillet-cornbread)

Coleslaw (recipe in the Slaw-Yeah episode! kfuo.org/2020/07/17/lutheran-ladies-lounge-episode-043-erins-recipe-card-slaw-fest)

Connect with the Lutheran Ladies on social media in The Lutheran Ladies’ Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram!

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