2 lbs potatoes, diced ($0.80)
1 lb. carrots, diced ($0.50)
3 stalks celery, chopped ($0.08)
1 cup peas ($0.80)
1 cup corn ($0.56)
1 cup broccoli ($0.64)
1 onion, finely chopped ($0.30)
1 clove of garlic, minced ($0.0043)
10 cups water
1 chicken or beef bullion cube ($0.16)
1 avocado, blended until smooth ($1.00)
1 lime, juiced and zested ($0.09)
Salt and pepper to taste ($0.02)

Sauté onion, garlic and celery until tender. Combine with all ingredients except avocado and lime into a large pot and cook for 25 – 30 minutes on medium heat or until veggies are desired tenderness. Blend avocado and lime until smooth then add zest. Serve in bowls with a dollop of avocado mixture and chilled water.

To freeze, cool the California Veggie Soup and put into freezing container based on serving size desired. Put the date either on masking tape or if using a resalable freezer bag, onto the freezer bag and store in freezer. Remove as you desire to eat the soup and thaw, reheat. While you can freeze the avocado mixture, it’s usually best when fresh.

Are your kid’s veggie picky? I always blend the veggies until they are creamy when dealing with children that don’t like veggies. Put the creamy mixture into the soup with the potatoes and skip the avocado and you’ve got a wonderful Hidden Veggie Potato Soup that your picky children will LOVE!

3 lbs. Ham, shredded ($2.97)
BBQ Sauce ingredients
1/2 cup water
1/3 cup brown sugar ($0.13)
3 tsp. Worcestershire sauce ($0.12)
1/4 cup ketchup ($0.06)
3/4 cup red wine vinegar ($0.06)
Cumin ($0.01)
Onion powder (or fresh) ($0.03)
Garlic powder (or fresh) ($0.02)
Salt and pepper ($0.02)
5 slices of bread ($0.25)
2-liters soda ($0.99)

Use leftover ham and cook for 15 minutes with BBQ sauce mixture for 15 minutes on 375F (or use regular ham and cook according to instructions on package). Shred ham and put on top of bread. Saute chuck roast in a dash of oil until both sides all dark brown (about 2 minutes on each side on high). Combine all other ingredients into a large stew pot or crock-pot. Once meat is browned, put into pot with other veggies and spices and cook on low for 2-3 hours or until Meat is tender and fully cooked. Serve with chilled water and lemon wedge.

1 lemon or lime, squeezed ($0.09)
2 bananas ($0.06)
¼ can frozen juice of any kind ($0.20)
2 cups of water
1 cup any kind of fruit you like ($0.67)
2 cups crushed ice

Combine all ingredients except ice in the blender until smooth. Add ice and blend again until smooth.

To freeze, put a portion in a cup or container and seal the cup or container tightly. Put the date on the lid by using masking tape. To thaw for drink, simple remove from the freezer, remove from the container and place back into the blender.

Salisbury Meat Balls and Spaghetti Casserole

Cost per serving: $0.92375
Approx calories per serving: 327.625
Approx. fat per serving: 4.65 grams
Approx carbs per serving: 52.2

1 lb. ground beef ($1.59)
1 lb. noodles ($0.75)
2-8 oz. cans of tomato sauce ($0.40)
2 eggs ($0.32)
1 onion, minced ($0.30)
2 garlic cloves, minced ($0.15)
4 tsp. chili powder ($0.32)
1 can cream of mushroom soup ($0.50)
1 cup milk ($0.32)
2 slices of bread ($0.10)

Sauté onions and garlic until soft. Let cool. Bake bread until crisp and then mince in the food processor or blender. Mix eggs, ground beef, spices, bread crumbs onion and garlic, forming into small meatballs. Simmer in pot with a dash of oil and cream of mushroom soup for 30 - 35 minutes or until Cook noodles as directed by package. Put all ingredients into a baking pan with the majority of the sauce on the top and place in 400°F oven for an additional 10 minutes.

To freeze, do not mix the sauces and meatballs with the noodles. Cool all ingredients and put into freezing container based on serving size desired. Put the noodles in separate containers from the meat and sauce.

Put the date either on masking tape or if using a resalable freezer bag, onto the freezer bag and store in freezer. Remove as you desire to eat, thaw, and reheat. To reheat the noodles and keep them plump, put them into boiling water with a dash of oil until warmed. Don’t re-cook them, only to reheat. Combine the ingredients.

Free Recipes from the Frugal Gourmet by The Money Saving Expert Jaci Rae

The recipes inside the money saving cookbook five meals for five dollars range from Mexican, Italian, Chinese, Thai, American, Classics, desserts and more! Time saving and delicious recipes have also helped Jaci Rae lose 48 lbs and save money!

5 Meals for $5 is filled with International Cuisine for everyone.

Snip it Reviews of the book 5 Meals for $5

"...Rae's book is a terrific book for families who need to keep to a very lean budget. She gives great tips to stretch a dollar-and again, not just on food.  Her recipes are kid and picky-eater friendly-which is another way to stretch a budget.  After all, if no one wants to eat the food-it doesn't matter how much you save."
- Carine Nadel, The Reader's Advisory Panel of Woman's Day Magazine

"This is an excellent book for the frugal minded, but also for those who are into the more delicate culinary palate."
- Lisa Monroe

"...This one is huge on my list of must have books..."- Lisa Knight, The Frugal Momma

"5 Meals for $5, is loaded with recipes like B-B-Q Ham Sandwiches w/Homemade B-B-Q Sauce and Mexican Beef Enchilada Lasagna, that cost, on average, under $1.60 per serving. With many costing under $1. Including a salad."
- The Bachelor Guy - Eric

New Article: Gas Prices Hit $5 a Gallon by the Fab and Frugal Diva

The recipes inside the money saving cookbook five meals for five dollars range from Mexican, Italian, Chinese, Thai, American, Classics, desserts and more! Time saving and delicious recipes have also helped Jaci Rae lose 48 lbs and save money! In these economically tough times, anything cheaper is better. If you are frugal and strict about managing your finances like what Love Money is about, then this cookbook is for you.