Skeleton recipes are “bare bones” low-cost foods that are combined with other ingredients you already have on-hand to make fast food at home–without the guilt of low-quality, high-cost eating.
Here’s a cooking segment I did on WISH-TV to share the whole idea of skeleton recipes.
I also share some skeleton recipes in my book, Eat Cheap!, which is available at a special price on this website under “Books”.
This recipe came highly recommended to me from Jamie’s husband. We tried it, and we agree: It’s a definite keeper!
I’m looking forward to having enough farm-fresh eggs, spinach and asparagus on-hand soon to give it a try.
1 3/4 c. fresh cut asparagus
1 tsp water
8 large eggs
2 egg whites
1/4 c milk
1/2 tsp salt
1/4 tsp pepper
2 T olive oil
2 garlic cloves, finely minced
5 c. fresh spinach leaves
1 c. cheddar cheese
1/2 tsp fresh basil (optional garnish)
Preheat oven broiler. Place asparagus and water in glass pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green. Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside. Heat 1 T olive oil in oven proof 12 in skillet over medium-high heat. Add minced garlic and saute 1 minute. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 T olive oil. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8 to 11 minutes. (Eggs will be runny on top, but set on sides and bottom.)
Remove frittata from heat, sprinkle evenly with shredded cheese and place skillet in oven, about 6-7 in. from heat source. Broil until the center is firm and cheese completely melted, about 1 to 2 minutes. Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.
Easy. Cheap. Nutritious.
Can’t beat that with a stick.
1 1/4 c. (total) diced ham or turkey OR cooked, crumbled sausage or bacon OR a combination of any of them
3/4 c. (total) chopped broccoli, asparagus, spinach, peppers or whatever else you want, cooked & drained
1/2 c. (total) shredded cheese, whatever kind(s) you want
8 large eggs, beaten well
1/2 c. milk
1/2 t. salt
1/2 t. red, black or white pepper
dash or two of hot sauce, if desired
Grease a 9″ pie plate.
Scatter meat, broccoli and cheese evenly in pie plate.
Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
Bake at 375 degrees for about 40 minutes or until firm (knife inserted in center will come out clean).
Cut into wedges to serve.
If you under-bake this a smidge, it’s great for the freezer. Just thaw and finish baking time in the oven.
For the past five years, we have had this casserole ready for breakfast on Christmas morning. It’s easy to make and it always tastes great.
1 lb. ground pork sausage, browned
2 tsp. prepared mustard
Stir mustard into cooked sausage.
6 slices sandwich bread
2 c. Swiss cheese, shredded
1 1/2 c. milk
3 eggs, lightly beaten
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. salt
a couple of drops of hot sauce, if desired, stirred into eggs before cooking
Layer bread in greased 9×13 dish; top with sausage mixture and shredded cheese.
Combine milk and next 5 ingredients, blending well. Pour over bread mixure. Cover and chill 8 hours or overnight.
Bake, uncovered, at 350 for 50 minutes or until set.