If crisp rice cereal is not a staple in your pantry, look for the individual serving-size variety packs. Use the rice cereal for these crunchy appetizers and save the rest of the varieties for breakfast.
You can save a little money-and a few calories-by using reduced-fat or fat-free plain yogurt instead of the sour cream in this recipe. Season potatoes with a little salt if necessary.
Leftover egg yolks make great Chinese egg drop soup. Just simmer 4 cups chicken broth, then add 1/2 cup chopped green onions. Beat the yolks slightly and drizzle into the hot soup, stirring, until set.
Firm cheeses work best for this convenient appetizer. Use whatever cheese you have on hand, for the least expensive option, such as Cheddar, which usually costs less than mozzarella.
Use leftover spread for stuffed French toast. Spread between 2 pieces of buttered bread. Dip in a mixture of 1 beaten egg, 1/4 cup milk and 1 teaspoon sugar. Sauté toast in butter until browned on both sides.
Crabmeat is expensive, and cooking and picking crabs is time-consuming. Instead, use one 6-ounce or two 4-ounce cans of crabmeat. Drain and rinse well before using.
If you have a hard time using up leftovers, buy only as much cooked chicken as you need for this recipe at the deli. Eight ounces of chicken will yield 1 cup. Mince it or chop it in a food processor.
Dried cranberries give this breakfast favorite a new taste. If you prefer a traditional granola that saves a little money, too, substitute raisins or currants for the dried cranberries.
Homemade lemon-pepper seasoning costs less than store-bought and has a naturally fresher flavor. Simply mix finely grated lemon zest of 1 lemon with 2 tablespoons cracked black peppercorns.
Use day-old loaves of bread for this classic Italian salad. They are less expensive than freshly baked loaves and will also provide a firmer texture that holds up better when dressing is added.
Chunk light tuna or chunk white tuna will be just as tasty in this bold Tuscan salad. You will save up to 35 percent on the price of solid white tuna that is called for in this recipe.
