Part 5 – One Person Meals For 1 Last Week | Cooking For One Extreme Grocery Budget Challenge

Part 5 – One Person Meals For 1 Last Week | Cooking For One Extreme Grocery Budget Challenge

THANK YOU TO EACH OF YOU THAT SUGGESTED A MEAL IDEA! (I did my best to credit each of you in the video and below)

MENU:
Day 22:
Breakfast: Hard Boiled Egg and Marmalade Toast
Lunch: Toasted Egg Salad English Muffins with orange
Dinner: Shakshuka

Day 23:
Breakfast: Mini Ham Quiches and orange (suggested by @maryrabon2305, @amyclark9581)
Lunch: Ham and Spinach Wrap and tortilla chips (suggested by @annaalbert2088)
Dinner: Ham Rice with Garlic Breadstick

Day 24:
Breakfast: Pinapple Compote over Scones (suggested by @ksacosta69)
Lunch: Chicken Potato Salad
Dinner: Dumplings and Ham with a Toasted buttered English Muffin

Day 25:
Breakfast: Pineapple Bread Pudding (suggested by @nancyculp6968)
Lunch: Sausage Egg Bagel and Carrot Sticks
Dinner: Sweet and Sour Chicken Over Crusty Bread

Day 26:
Breakfast: Pinapple Compote over Scones (suggested by @ksacosta69)
Lunch: Salad and Garlic Breadstick
Dinner: Chicken Green Bean Stuffing and Corn

Day 27:
Breakfast: Mini Ham Quiches and orange (suggested by @maryrabon2305, @amyclark9581)
Lunch: Spinach Ham Bagel (suggested by @annaalbert2088)
Dinner: Chicken Brocolli Pasta

Day 28:
Breakfast: Fried Egg Bagel and orange
Lunch: Spinach Egg Wrap (suggested by @annaalbert2088)
Dinner: Chicken Green Bean Stuffing and Corn

Dessert:
Mini Pineapple Upside Down Cakes

RECIPES:
🍍 Mini Pineapple Upside Down Cake
1/2 cup flour
1/4 tsp baking soda
1/8 tsp salt
2 Tbs beaten egg
1/4 tsp vanilla extract
1/4 tsp cinnamon
2 Tbs oil
3 Tbs sugar
1/4 cup pineapple juice
1 Tbs minced pineapple
Mix all ingredients together.

For base (which becomes the top when flipped out)
1/4 cup Pineapple Tidbits chopped finely
1 Tbs sugar
1 tsp margarine (for greasing pans)
Grease mini Cupcake tin with margarine and sprinkle a little sugar in the base of each pan, then evenly spread finely chopped Pineapple in each tin. Pour batter over top evenly distributing between the tins, then bake in an oven preheated to 350F for 14 minutes or until a toothpick comes out clean. Flip onto a plate while still hot and enjoy!

🥗 Quick “French” Dressing:
1/4 cup oil
2 Tbs ketchup
1 Tbs vinegar
1 Tbs sugar (add another tsp if you like a sweeter dressing)
1/4 tsp garlic powder
1/8 tsp salt
Combine ingredients by mixing vigorously until well combined, then cover and refriderate until needed. The oil may separate a little as it sits in the fridge, so give it a good mix again right before using.

✔️ Amazon Affiliate Links To Prducts Used In This Video (I recieve a small commision when perchases are made using these links. Thank you for your support!):
🌟 Green Bag Holders: https://amzn.to/3SBkjWc
🌟 Covered ice cube trays with silicone bases: https://amzn.to/3UF6Uh5

“When You Smile” and “Everything’s Gonna Be Alright” Music by Aleksey Chistilin from Pixabay
“Magic Night” Music by Keyframe Audio from Pixabay
“Podcast Jazz Music” Music by Denis Pavlov from Pixabay

#extremegrocerybudgetchallenge
#extremegrocerybudget
#cookingforone
#walmart
#walmarthaul
#cookwithme
#eatingonabudget
#rachelreset
#rachelresets
#dinnermeal
#walmartmeals
#walmartdinners

********************************
🎥 Video Edited Using CapCut
📸 Thumbnails done with Canva
✉️ For Business Inquiries contact Rachel at: rachelresets@yahoo.com

welcome back to Rachel resets for those of you who have been following this series we are seeing how far we can stretch $80 how many meals we can make for one person using only $80 for those of you who have been following and wondered where I went I started a college program and school and full-time working and YouTube has proved to be a lot and so YouTube dropped off briefly but I’m hoping to bring it back up as I start posting videos a little more regularly now this is what we had left at the end of this last week as you can see we still had some egg salad left among a lot of other things we have quite a bit left and I’m hoping to stretch it for one more week starting off with day 22 breakfast I boiled two eggs and one of those eggs I sliced in half added a dash of salt and pepper on top and then added some toast which I toasted in my toaster oven and add a little marmalade on it and here is our very simple but filling breakfast day 22 lunch we took that leftover egg salad put that on to two toasted slices of English muffin along with a bed of lettuce a couple slices of our jalapeno and an orange on the side and that completes a really simple and quick easy lunch for dinner we’re making shakshuka using a little bit of oil about a tablespoon 1 half a cup of our diced up potato that is left a/ four a cup of diced up carrots 1 four a cup of our onion as well and then we’re just sautéing that until it’s almost tender adding a half a cup of water and 1 tbsp of tomato paste along with 1/4 teaspoon of cumin as well as a/4 teaspoon of our chicken bullion I next added just a dash of pepper stirred all this together until it was well combined and mostly cooked through then I cracked an egg into the center and covered it just for about 2 minutes until the egg had reached my desired level of dness added a dash of salt and pepper on top I like my egg to still have a little bit of Runnin I topped it with a little garnish of a slice of jalapeno and as you can see inside it’s fairly runny if you want it cooked a little bit more well done you can just keep that lid on a little bit longer and it will be a little more firm inside for breakfast on day 23 a big shout out to Amy Clark and Mary rayon who suggested I do some sort of a kiche for breakfast to start off I used 1/2 cup of flour 2 tablespoons of margin and a dash of salt I cut the butter or margarine into the flour mixture then added 2 tbsp of water until it had kind of gotten into a soft pliable dough that was going to be easy to press into the bottom of my pan I did have two extra tablespoons of water just in case and you can kind of adjust as needed as sometimes when you measure flour it measures slightly different depending on how packed in you pack your flour into your measuring cups I used the edge of my Fork to just make a little scallop but this is just design and preference so you don’t have to do that but that’s what I did for these little mini kiches which we are making 11 of I took two eggs and cracked them into a bowl then added half of a slice of diced up ham into that mixture along with a tablespoon of water a dash of salt and a dash of pepper as well mixed all of this together and beat those eggs well the water is going to create create little steam pockets and make these eggs a little fluffier than they would be without it I poured a little bit of the mixture into the bottom of each of these little tins and then when I had baked them at 350 for about 10 minutes and here is my breakfast I served it alongside one of our Mandarin oranges which I had peeled I had five for or six I should say for this first day and then I still had five left over in that tin which we’ll just use alongside another orange for a future breakfast day 23 lunch thank you to Anna Albert for suggesting that we make these tortillas I used a cup of flour 1/3 a cup of water a dash of salt and 1 tbspoon of oil to mixed it all together until I had a nice soft dough I made three large tortillas which I rolled out onto my flat surface and flipped once they had had some little Bubbles and a little bit of those brown markings on either side now we’re going to make a wrap to go with our lunch side which Anna Albert suggested doing some tortilla chips so that is what we’re going to make I took a four a cup of onion four a cup of chopped ham and a four a cup of our spinach and sauteed This Together added a little dash of Italian seasoning and a little salt as well to the mixture and then I’m just going to stuff that into a tortilla to make one of the wraps to start on the tortilla chips I poured 3 tablespoons worth of oil into the bottom of my pan and let that heat up then I took a pizza slicer and sliced up one of those tortillas into little triangles and just gave those a flip whenever they started to get brown on one side I tried not to get them too Brown because I know that they’ll continue to crisp up once they are out of the oil and starting to cool down I added a dash of garlic powder as well as a little bit of salt to add some flavor to these chips these were one of my favorite things I made this time around because I never made tortilla chips before but I find they’re actually pretty easy to make so now I know for the future here’s our lunch and this is going to be very filling I wanted to show you the snap of the chip because these got so nice and crispy and just the perfect texture they’re a nice thick tortilla chip if you want thinner chips you can of course make your tortillas very thin and that will make your chips thinner day 23 dinner I’m making a simple ham rice just heating up up about a tablespoon of oil A3 a cup of onions which you can see I had that heat on way too high then a four a cup of cubed up carrots and a whole slice of our ham which I had diced up into squares I added a four of teaspoon of our bullion Cube as well as our last half a cup of brown rice that we had steamed and Frozen I did go ahead and thaw that a little bit in the microwave just to make it easier to mix in added a dash of pepper as well and then serve this alongside a bread stick which I had heated up and add a little bit of garlic powder and a little salt on top and you can see this bread stick has stayed really nice and soft I have found that if you take bread and you freeze it as soon as it’s cooled down that when you take it out of the freezer if you just microwave it for a few seconds you’re going to have nice soft bread just like when you baked it day 24 breakfast thank you quesa Costa for suggesting we make this pineapple compot over scones to start off I put a cup of flour into a bowl and just kind of diced in a 3 tbspoon of our margin along with 1 teaspoon of vanilla flavoring added in A4 a cup of sugar as well as a pinch of baking soda I didn’t think I had a measurement small enough cuz I’ve lost my eighth of teaspoon measurement but I think a eighth might have been all right added a dash of salt along with A4 a cup of pineapple juice and mixed all this together I got a really nice soft dough which I shaped into these little triangles so it looked kind of like a scone or at least some of the scones that I’ve traditionally seen I baked it at 350 for about 20 minutes and we had this nice Brown bottom you can sh yours out and just check the bottoms to make sure golden brown on the bottom these did not brown on the top much at all now I’m getting to work on that compo so I took 5 tablespoons of our pineapple in the juice and added A4 a cup of sugar along with the remainder of our orange marmalade that we had made which is about a tablespoon I added a dash of salt just to help to cut the sweetness and once you can see that your spatula is making a little bit of a clear path temporarily before it all comes back together that’s when you know it’s thick enough to take off cuz it will continue to thicken once you take it off of the heat here is our breakfast these scons turned out really delicious and I think that pineapple just adds a really nice fresh but sweet topping to it so in place of like a powdered sugar or some kind of uh drizzle on top these made a really nice sweet treat for breakfast and would be perfect to Long tea but I unfortunately don’t have any anymore with this haul so if you had some left from earlier in the haul that would be perfect addition to this now I’m making a chicken potato salad which is going to be a cold salad I took potato which I cubed up about a cup worth just boiled it into this hot water until it was tender but not mushy yet then drained off that water added some ice cubes and cooled it down and then drained that off again to my cold potatoes I added 1/3 cup of chicken that I had chopped up from the freezer 2 tbspoon of our homemade Mayo a dash of salt and pepper A4 a cup of diced carrots A4 a teaspoon of Italian seasoning along with one teaspoon of sugar you can leave the sugar out if you’d rather I mixed it all together and added a buttered garlic knot on the side day 24 dinner is going to be dumplings and ham with a toasted English muffin on the side I’m making these doublings to start off with using one cup of flour I also cracked an egg and I’m beat it and just used one tablespoon for the dumplings added a dash of salt along with A4 a cup of water then mixed all this together you should have a fairly loose batter at the end of this I’ll show you the texture in a second I also added a dash of Italian seasoning and a dash of garlic powder as well and here’s our batter as you can see it’s a little bit softer it’s about the consistency of drop donuts for that you drop into oil and we are doing a similar technique only with less oil I put about 2 tablespoons worth of oil into a pan heated that up and then dropped little bits of the dough onto my pan and we’re making just some basic egg dumplings onto this pan flipping them when they get brown on one side and then checking the other side and once the other side is also Brown we’re fishing those out of there and placing them onto a a pan or onto a paper towel and I just put mine in a bowl and didn’t mess with the paper towel this time around it it made two pans worth for me but if you had a larger pan you might only need one pan worth of these dumplings I set all these aside and then we’re getting to work on our sauce in that same pan I added A3 cup of our chopped up onion and just let that kind of steam and brown until it started getting a little bit of color then I’ve added in A3 cup of diced up ham as well as two of our tablespoons of tomato paste which had start to thaw as you saw they stuck my fingers but uh A4 a cup of water is what you’ll add next along with a dash of Italian seasoning it might be closer to an eighth of a teaspoon of Italian seasoning stirred all of that together and let that simmer until all those onions had fully cooked then added the dumplings back in along with a half a cup of green beans and stirred all of this together the green beans add a really nice pop of color into this dish and then I toasted an English muffin on the side and add a little margarin onto that English muffin these were really delicious I like this take on dumplings it is different than the kind of dumplings that I have made traditionally or potato dumplings but still delicious on breakfast day 25 thank you to Nancy Colt for the idea to make a pineapple bread pudding I started off with two cups of cubed bread one Cracked Egg and I also microwaved a couple of cubes of our pineapple and juice to make a pineapple juice mixture added a 4 a teaspoon of cinnamon powder along with a four a teaspoon of vanilla flavoring there’s our pineapple that we microwaved until it had rewed out and it got nice and soft that’s going to help saturate our bread and really going to bring that pineapple flavor home I took a little bit of margin and grease two baking dishes which are about I think these are 2x4s and spread out our mixture between the two pans then took a teaspoon of sugar and spread that out evenly over the top of both of those p and so they both got about a half a teaspoon of sugar on top just to help with caramelization then I added a dash of cinnamon on top as well just for a little extra color and some more of that cinnamon flavor which I think goes really well with pineapple and baked this at 350 for about 20 minutes when it came out I had one of those for breakfast alongside a whole orange which I’d sliced in half and the other pan is just for snack just for extra or if you want it for breakfast and you want a bigger breakfast that works too day 25 lunch we’re having a sausage egg sandwich in carrot sticks I took a four a cup of our ground sausage which is already cooked added it to my pan along with 1/3 cup of onion let that onion and sausage cook a little bit longer then added in a scrambled the rest of that scrambled egg from earlier from when we made those dumplings I put all this on top of a toasted bagel and added some carrot sticks on the side you could also so put a little mayo on your bagel if you like day 25 dinner is going to be sweet and sour chicken over crusty bread we’re adding 1/3 cup of water to a pan along with a/ four a cup of our chopped onions 2 tblspoon of tomato paste 1 tbspoon of ketchup next two cubes ice cubes worth of pineapple and pineapple juice adding a four a cup of chicken which we chopped up and a teaspoon of sugar along with a teaspoon of vinegar and a dash of salt and pepper I let all of this cook all the way through until those uh pineapple cubes and the tomato paste cubes fully melted and incorporated into this sauce then I took our bread knot and stuck that under the broiler so it got really nice and crusty then poured our chicken sweet and sour chicken mixture over top and here we have dinner on day 25 Day 26 breakfast again thank you quesa Costa for these delicious pineapple compost scones um these were delicious for two breakfasts since we made four scones Day 26 lunch we’re making a simple salad using the remaining of our lettuce a couple of slivers of onion a little bit of our jalapeno which I sliced up some of our carrots which I also sliced up I took that other hard-boiled egg which we had made earlier in the week and sliced that over the top added as well some homemade croutons that I made I was showing you I I seasoned them with a little bit of Italian seasoning as well and just toasted this in our toaster oven here I added a little salt and pepper on top of that egg which I had sliced and also added a bread stick which I put a little bit of margarine on and a little bit of garlic powder and salt on top as well just to give it that extra Olive Garden flare then I heated that up as well and put that on the side and here we have our salad I add a little bit of our dressing I’ll include that French dressing recipe again down below we made it in the first of the videos and here is our finished lunch dinner on Day 26 is going to be a chicken and green bean stuffing with a side of corn and I’m making two servings worth of the chicken and green bean stuffing I started off with about a teaspoon of oil in a pan Which I heated up then added 1/3 cup of onions and a half a cup of chopped chicken then I added a half a cup of green beans a four a teaspoon of cumin 1 half a cup of water and two of our bagged servings of stuffing which we had made earlier in the week like I said this is going to make two servings worth I mixed all of that around until the stuff thing had fully soaked up all the moisture and gotten to a great consistency and then on the side I served it with about a thir a cup of the Corn that I steamed and add a little salt and pepper to it for breakfast thanks to Mary Raven we have these kishes which I had five of them left this is just a reused clip with the six in it so day 27 lunch thanks to Anna Albert is going to be this ham spinach and egg wrap to My Pan I added a 4 a cup of chopped ham 1/4 a cup of spinach 1/4 a cup of onion 1 tbsp of tomato paste 1 4 of a cup of water and a little bit of Italian seasoning I toasted one of our Bagels on the side and once all of that had fully thickened and combined I put that on top of my heated up and toasted bagel and here’s our delicious sandwich day 27 dinner is going to be a chicken broccoli pasta I put about a tablespoon of of oil in a pan along with a four a cup of onion let that brown slightly then added my cup of rotini and a half a cup of chopped broccoli then I added a little bit of our chicken which is about a/4 a cup I also added 3 tbspoon of our Mayo hoping that it would make more of a creamy sauce but I really should have waited on the Mayo until I had finished baking or cooking everything the routini and everything around it so I would recommend it at that last and just stir it in as you are about to serve it instead of while it’s still cooking I finished it off with a half a teaspoon of chicken bullon and a dash of salt and pepper and here’s dinner now we’re on to our last day day 28 I took about a teaspoon of margarine and popped that in the bottom of the pan just to make this fried egg cracked our egg into the pan and add a little salt and pepper we’re keeping this breakfast really simple a fried egg on a toasted Bagel you could add a little smear of mayo if you wanted and an orange on the side for lunch we’re doing a spinach egg wrap thanks again Anna Albert for suggesting we make a few things with wraps and tortillas I just cracked this egg into a little bit of margin made sure and cut that Center so that it wouldn’t make a big mess as we’re eating it and then flipped it once it had set a little bit added a little salt and pepper as well just for some flavor once I had finished cooking the egg I scooped that out and spooned it onto my waiting heated t tortilla I did cut the egg in half just so that it spread out a little more evenly onto the tortilla then I got to work on making the little veggie side that’s going to go inside of the of the wrap which includes a four a cup of the spinach A4 a cup of onion a dash of garlic powder as well as a little bit of salt I mixed all this well let everything sit and cook together and then as the flavors had all married together I scooped it out on top to my tortilla and now I’ve got our delicious spinach and egg wrap our last dinner is going to be this chicken and green bean stuffing with corn at this point we’ve used up almost everything except it wouldn’t be one of my videos unless we made some dessert so thanks to Anna Albert for suggesting me make some mini pineapple upside down cupcakes I used a cup of flour a four a teaspoon of baking soda a dash of salt a four a te ooon of cinnamon powder then added 3 tspoon of sugar and A4 a teaspoon of vanilla flavoring I added 2 tspoon of oil and then I took some of that pineapple that I still had left and chopped it up and minced it up really finely and added a tablespoon of that minced pineapple into the mixture along with a four a cup of pineapple juice I also took the remainder of our egg from earlier had two tablespoons worth of egg which I added in and mixed all of this together until it made a nice thin batter once I had that ready I took my mini muffin tin and took some margarine and just greased those really well then I took a tablespoon of sugar and just sprinkled a little bit of sugar at the bottom of each of those tins to try to caramelize the bottom a little bit and added some of that minced pineapple I ended up having about a/4 a cup of pine pineapple left so I added a little bit in the bottom of each of those tins just to add that pineapple once we flip it out it should be on top of those little mini cupcakes this made 12 of them I spread them evenly into my pan and I preheated my oven to 350° we ended up baking these for 14 minutes or until they had sprung back to the touch and were a little light brown on the top then we were able to flip them out and here here’s how they looked like flipped out they have all that pineapple now on top instead of on bottom and they’re each really nice and soft and tender this I could have made earlier in the week as well and had it all throughout the week you could wait till the end of the week and have it as a treat for the last couple days while you figure out what you’re getting at the grocery store and you might be asking what’s left so here’s what’s left we have flour we have all of our seasonings still have a pretty good amount in them along with like our our vanilla flavoring and our baking Goods we have a little mayonnaise left two tablespoons of our margin a lot of ketchup left plenty of salt and pepper for months probably it for months down the road sugar plenty of sugar and baking soda we have about a cup of oil I honestly thought I would have more oil at the end of the week but we do go through the oil with a lot of these recipes and then vinegar of course so just Pantry stables at the end thanks for sticking with me through all this series I hope to have another good video coming your way so stay tuned