Thriftism

There are only so many sliced cucumbers you can eat over one growing season (for some that number might be zero). That's why we started branching out into sauteed cucumbers, salads, pickles and now cucumber soup. This cream soup is great served cold or heated up. We serve cold on hot summer days, but also freeze quite a bit and heat in up for a warm fall meal. Watch as we make the recipe or scroll down for a printable recipe. Before blending After blending Printable to letter size paper - click photo recipe for google drive page Final product Embed

Getting a healthy breakfast in every day can be a challenge. Who has time to cook everyday? There are plenty of grab and go options, but have you seen the price of these? I know I'm not going to pay $1 + for a microwave sandwich that is fairly high in calories, sodium and preservatives. What we've done to help mitigate the costs as well as to create a quick an healthy everyday breakfast is to make a egg bake every week. These can be frozen individually to create microwave and go type of breakfast that fits into your diet and your budget. Bonus, you don't have to cook everyday! What You'll Need: 2-3 Tbsp Olive Oil 12 Large Eggs 2 Cup Diced Peppers (bells or chili depending on what level of spiciness you like) 2 Medium Cubed Sweet Potatoes 1.5 Cups Diced Onion 4 tsp Chili Powder 2 tsp Cumin 2 tsp Salt Equipment 12" Skillet Spatula or Turner Cutting Board Knives 9x13 Baking Pan Pyrex Bowl How to Make It Heat olive oil in a ...