Extreme Frugality in the kitchen

[@sukogaming5526]

Hi, my grandmother slow boil red skin potato, cool rinse and get rid of bruises mash with sweet butter and onion serve with small tomato salad, yummy

[@LearningLivingLovingLife]

I like variety in my diet. When I see a good clearance deal, I buy it. Then I make a meal that uses that ingredient. Cooking and baking are my hobby. I save money cooking for myself and it's fun!

[@FrugalQueeninFrance]

Thanks for sharing

[@monicac9207]

Jane and Mike, you have created a channel I watch and rewatch each time changing my life for the better. Thank you. I believe as a couple you have some advantages I do not have living a complete happy frugal, thrifty life. I am a widow and my family live far away. I look after my property, home inside and out., finances and car. I am not complaining however there are things I can not do. Or do not like to do but do anyways. I do not have the combined skills you have working together. There is no one to encourage, plan or build with me a thrifty frugal life. I have to rely on services costing money. For instance car tuneups, lawn mower maintenance. It isn’t always I do not know what to do as in budgeting but rather the hard part is keeping heart up when things get difficult and expensive. My home is sweet and small. I hope to stay here forever. So every time I watch and learn from you I feel as though I have someone in my corner. That means the world to me. Ta

[@FrugalQueeninFrance]

Thanks so much for sharing your story. My dearest friend is a widow. Her and her husband had their dream home with land. When he died she knew the maintenance had all been Done by her departed husband. She knew it was the right thing to relocate to somewhere small, with hardly any garden. She was able with the sake of the house, by somewhere small and with the proceeds also able to do what the new house and garden needed.

[@eirinisyrrakou2803]

Hi Jane ! I don't cook another meal until the previous one is finished. This is the way I taught my family to eat and I won't change it now that it's practically the two of us. I use up all sad veggies, no waste of food here. My mother used to say "it's a sin, dear, to throw away food".

[@FrugalQueeninFrance]

Absolutely with you, it’s wrong to waste food

[@Sherilibrarian]

How clever! I should try this.

[@Kiltsnquilts]

I recently listened to a podcast by the Happy Pear where they interviewed Sarah Wilson who said the research shows that halving our average food waste would have more benefits to climate change than everyone installing solar panels! That’s only halving! Imagine if everyone could do better than that!

[@JustClaireGrace]

Not every meal has to be 'perfect'..and what is 'perfect' anyway? your sausage with onion gravy and veg looked absolutely amazing Jane, as did your quiche. Your refried beans, salad, and tortillas looked like a great, easy and delicious meal. I could definitely learn some frugal kitchen tips from you!

[@FrugalQueeninFrance]

Thanks for your supportive comment Claire, I’m in quite a few frugal food groups on social media, some of the comments can show concern if a meal isn’t nutritionally balanced. We can’t eat all the right things every day.

[@JustClaireGrace]

@@FrugalQueeninFrance There is so much shame being put on people for not feeding themselves 100% nutritious meals, 100% of the time. It's honestly awful. I don't eat healthy 100% of the time, and as long as I'm feeding my family good hearty meals most of the time, I don't worry. I was just chatting to my husband about your sausages., onion gravy, and vegetables. I said that I think I'd love to have a week of just back to basics traditional English meals. So I think that's my plan for next week. If there are any specific ones you'd recommend, I'd love to hear them?!

[@FrugalQueeninFrance]

@@JustClaireGrace if you like pigs in blankets? Buy what ever sausages you like, wrap streaky bacon round each one, do roast potatoes, even Yorkshire puddings veggies and gravy. It’s a roast without the expensive meat. We call it mock roast.

[@JustClaireGrace]

@@FrugalQueeninFrance Not sure if you lived here when there was a great butcher at Trago? They closed down a few years ago, and now I struggle to find meat at a good price. But I think downshifting what brands I buy at the supermarket will be a good start. Thanks for inspiring and teaching me with every video!

[@FrugalQueeninFrance]

@@JustClaireGrace I used to always go to the butchers at Trago. Personally, I’d buy value sausages. There’s nothing in them that’s poisonous or will do you harm. Also, look for frozen sausages.

[@tmclemons4213]

Hi Jane. Loved this video. One of hardest things for me to learn in my dotage was to cook down. After cooking large meals for most of my life, it was a struggle to learn to buy and cook for one. I had a huge fridge and freezer and purchased a very, very small one. That has cut down on food waste for me. No more cleaning out the fridge and throwing away food. I eat whatever I cook until it is gone. Usually two or three days at the most. On the days that I am not inspired to cook I usually have a baked potato and use leftover broccoli or whatever is handy as a topping. I add a little cheese on top, sometimes I scoop out the potato add sour cream, green onions, etc and re-stuff the potato create a trench in the top, crack an egg, and run it under the broiler until the egg is done. Very, quick and easy for a tired old woman.

[@FrugalQueeninFrance]

Your food sounds delicious

[@lisaward3890]

Hello Jane...I am kind of a late Comer to your channel,but have been enjoying the content very much. To stretch my ingredients since I work full time outside of the home,I rely on my slowcooker to stretch meals. I also stretch a half pound of low cost ground chicken with leftover grains from a different meal,like oatmeal,bulgur wheat,rice,quinoa,lentils...whatever I have leftover I add it to my half pound ground protein. I also add egg sometimes,or crushed saltine crackers or oyster crackers that have been crushed into crumbs with a tenderizer hammer. Adding cheese is another ingredient to stretch food with. Making gravy or white sauce or cream soup will stretch ground bits of protein and can be served over mashed potatoes,or biscuits. Love gleening ideas for stretching food! And yes we do eat our leftovers the next day or 2 as I reinvent them to not look like the original dish that was made 2 or 3 days prior!

[@FrugalQueeninFrance]

Thanks for sharing

[@joanneh7883]

Thanks for this video! Here's a tip I learned: I cook chicken breasts in my slow cooker for a few hours (or boil on the stove until tender), then shred the chicken and divide it to freeze for meals. One good sized chicken breast shredded can make a meal for two people, used in soup, salad, casserole, tacos, whatever. I buy as many chicken breasts as I can afford at once (usually around 8), and cook them all together to save time and energy.

[@FrugalQueeninFrance]

Thanks for sharing such good tips.

[@azgardenlover370]

I take my lunch to work every day so to me they are "planned overs" not "left overs". I also use all the sad veggies in my fridge.

[@FrugalQueeninFrance]

Love that! We took lunch and coffee to work every day for all our working lives. Thanks for watching.

[@janetbransdon3742]

Great tips...I live on my own... I always make meals to serve 4..I eat 1 that night... another the next night and freeze 2 for later meals. When I make soup... after cooling I place servings into ziplock bags and stack in the freezer.

[@FrugalQueeninFrance]

I freeze a lot in bags. I cool it then bag and freeze. It takes up less space. Thanks for watching and sharing

[@ruthhill5311]

I LOVE to see all the creative ideas to save $ in the kitchen. One of my favorites is to save all (most) of my vegetable scraps from food prep in a container in the freezer. When it is full, I steam, strain and make the most delicious vegetable broth.

[@FrugalQueeninFrance]

Great ideas Ruth, thanks for watching and sharing

[@Sally-wm5jh]

I like the idea of roasting the sausages in the oven. I've never done them that way and will have to try it. Your meals looked delicious. Loved the video.

[@FrugalQueeninFrance]

Hope you enjoy

[@madeleine7729]

I use all the 'tired' veggies in a stir fry or what we call 'Friday soup'. That is, whatever veg are left on Friday before shopping go into a soup pot with onions, herbs, red lentils and so on. If we have stock we use it, if not you can still make it delicious. You can make croutons with any stale bread or just toast it to have with the soup. One of our 'not perfect' dinners is an egg on toast, or egg and beans on toast if we have beans in the pantry. I have my main meal at lunchtime and sometimes just have a bowl of oatmeal for dinner if I'm not very hungry. Great to see thrift and waste-free cooking promoted, this will help many, not to mention the environment.

[@FrugalQueeninFrance]

Thanks Madeleine. We are not perfect people but we always try to do our best. Thanks for watching

[@pennypincher5495]

Made your sausage plait on the weekend and with left overs pastry and 4 sausages made 8 good size sausage rolls. All cooked at the same time. Looking forward to the plait for dinner tonight and lunch tomorrow. Have learnt a lot from watching your channel and times are very hard for us at the moment xxx

[@FrugalQueeninFrance]

Thanks so much for sharing Penny. Times are hard and we all need to keep supporting each other.

[@laurithomasson6979]

Hi, when I worked I almost always took leftovers for lunch. My coworkers laughed at me but we love leftovers. Mexican food is one of our favorite meals, we eat it a lot. I use older veggies in stir fry or soups. They are still good and don't go to waste. I've found that expiration dates on food are generally off, particularlyon canned goods. If I have something old I look at the can, if it looks good I open it, if it smells good I use it. I think of the pioneers and how they cooked and used food. IMO expiration dates are to protect the manufacturer. I've also started making chopped salads. Chopping the lettuce uses less per salad and with vegetables an egg or ham/chicken on top makes a nice cool dinner on these hot, humid midwest days. I love your videos, you are so inventive with what you make. One nice thing for me now is the orchard I work for has started a box for employees with fruit and vegetables that aren't up to sale quality but are still good. I got a cantaloupe, amall watermelon abd 4 ears of corn yesterday. It saved me at least $10 and we will enjoy it for several days.

[@FrugalQueeninFrance]

That orchard bonus is great. We planted our first two apple trees this year although bugs nigh on killed them, we didn't get any apples.

[@janeallan9491]

Hi Jane. When our veg is looking a bit sad, we make fridge soup. It's all the bits thrown into the soup pot with some onion and garlic. It makes for some interesting flavours. We even use this for making up our version of risotto. Left over meats are often chopped up with left over veg and made over into a pot pie or pie. We were given a pie maker, like a sandwich press, that make four individual pies.

[@FrugalQueeninFrance]

I've even put lettuce in soup! anything goes.

[@juttadestiny6810]

Great idea! Thank you 😸🌈😸❤️🇦🇺

[@sowenchantedirishkitchenga8282]

Oh Jane you’re wonderful! I apart from grow beans (which is super easy!) never buy tinned beans I buy dry beans and soak and cook a large batch! Then I portion and freeze! I don’t know about France but here in Ireland we have many Asian/Middle East stores that are fantastic for dried goods and spices! I buy in bulk and decant to large jars and use silica packs to keep dry. These get me right through the year! Although I’m not vegetarian on a full time basis I do supplement legumes with meat on a lot of occasions 💚

[@FrugalQueeninFrance]

I do the same and go to an Asian supermarket twice a year.

[@simonedutch1264]

You're absolutely right Jane, the glossy meals for photos are non-edible, half cooked and just for show...! Your meals however, always look delicious, hearty and tasty wholesome meals and all done on a budget. You are amazing - well done and thank you.

[@FrugalQueeninFrance]

Thanks Simone x

[@vickiehat1074]

Yes always use everything I can.

[@poolfield2]

Very regularly have sad veg soup to clear up all the things that need using before the next shop. To make it more hearty in winter I throw in red lentils. One of our favourite meals is dal, I make it with a mix of yellow split peas and red lentils and loads of spices, it costs just pennies per portion

[@FrugalQueeninFrance]

I absolutely love dal. It’s delicious.

[@pennynickels5216]

Red lentils are very underrated imo!

[@patmartin9727]

Super video lots of great tips and ideas.I live alone but make main meals for 4 but I can usually stretch it to make five meals. One today, one tomorrow and three in the freezer. Have a couple of meat less meals each week Lunches are usually home made soup in which I put all the veg trimmings, outer leaves etc, I add home made veg or chicken stock, also any left over gravy to add flavour. Any left overs become lunch’s or are frozen for later or to add to a future meal. I try never to have food waste, there is no point shopping around to keep the grocery bill down if what you buy ends up in the bin.

[@FrugalQueeninFrance]

Your last sentence is spot on!

[@roslinney4285]

I bulk up with veg, pulses etc. I only use one chicken breast between us. I also shop lots of reduced items and put them in the freezer. Fab video.

[@FrugalQueeninFrance]

Thanks Ros, great advice there.

[@UndertheMedian]

I adore your backsplash!! And I love that menu planning board on your kitchen wall.

[@FrugalQueeninFrance]

Thanks. Most of all, thanks so much for watching. I’m honored.

[@christinewright9273]

I add oats to minced beef meals,you can't notice as they absorb flavours.When making mash,cook extra and freeze,cook extra pasta for pasta salad the next day,buy strong cheese and use less and use leftovers for pasty fillings.

[@FrugalQueeninFrance]

Anything can go in a pasty, it's just a hand held pie.

[@fourdayhomestead2839]

Agree with the use less when using strong cheese. With extra sharp cheddar, I use 2/3's or less for the same flavor.

[@muttersmenu2422]

Looking at some previous posts. Like the retro quiche, and the roast potatoes, yummy. Nice replay 👍🇦🇺

[@marjoriemcmillan982]

Hi Jane, nice meals again! My husband and I live in Florida and we have leftovers a lot. (The result of cooking for a family of four for so long!) What we’ve been doing recently is waiting a day to have that meal for lunch so that we feel like we’re getting more variety. We’re not of course, but it works for us! 😂

[@FrugalQueeninFrance]

That is awesome!

[@Sherilibrarian]

Thanks so much! We just got a 2nd hand chest freezer. And are saving to fill it. Thanks!!!! I got so many ideas today. 💡 Have a great week in France 🇫🇷!

[@FrugalQueeninFrance]

Thanks so very much. Ours isn’t full. I’ll buy several packs of frozen vegetables too.

[@carolineevans1565]

Very inspiring, I went straight to my fridge and rearranged to make sure nothing will be wasted this week , thank you. Caroline in Shropshire x

[@FrugalQueeninFrance]

Thanks for sharing and that’s great news.

[@FrugalQueeninFrance]

Thanks for sharing

[@juststoppingby390]

Quickly becoming by nightly binge watch channel. So many good tips. Regards from Susan in Spain

[@FrugalQueeninFrance]

You’re most welcome

[@corinneleppard2100]

Thank you for another detailed and helpful video. I often use leftovers from cooking in the slow cooker. For example, when I cook lamb shanks I then use the bones to make stock with any other bits left in the cooker. When I cook a beef joint I blitz down the liquid and then use it as a base for cottage pie. If I remember to soak gammon before I cook it, then there's lots of lovely gammon stock to use in soups. I also use lots of pulses and love pearl barley, so they are always in the cupboard. A favourite thick soup is stock with added pearl barley and "tired" onions and carrots (and any other veg that needs using).

[@FrugalQueeninFrance]

Nice ideas , thanks for sharing

[@davidjenson7773]

I love your kitchen especially the tiles .

[@FrugalQueeninFrance]

Thanks very much

[@jackiecornwall9160]

Hello again. I save a lot of money by being single. What I buy and cook is tailored to what I want, with nothing to spare. I don't buy bread, potatoes, rice, pasta. Yoghurt and fruit for brek, something with pulses for lunch (I batch cook tagines, etc) meat, eggs or fish for dinner with a big salad. As previously mentioned, I avoid supermarkets. I don't have a fixed shopping day or a fixed food budget, but I do have a maximum (90 euros a month, but I'm given veg and fish quite often) that I would never go over. My favourite rescue food is lentils, which with the right seasoning and an onion can make the apologetic veg in the bottom of the fridge blossom into a deeply satisfying meal.

[@iriswelch3553]

Every week or two, I make a pot of soup, a frittata or a stir fry. You can toss in almost anything that's hanging around in the fridge!

[@FrugalQueeninFrance]

All of those are delicious. We all need some easy cheap meals in our repertoire. Thanks for watching and commenting

[@lifebeyondthesalary2458]

I do that as well!!! Sometimes, if I just can’t get to the item in time, I chop it up & bag it in the freezer to put into soups, etc. Or if I’m trying to get through a lot of veggies that we have WAY too much of, I will sometimes just dehydrate it &/or make it into a powder to throw into other meals. That way no waste, but we are able to get through it in other ways when we are sick of it 😂 Like right now, it’s frozen broccoli. We are all sick of it… so I will be dehydrating it in the dehydrator this weekend & some of the frozen fruits that are just not getting eaten, so that we can much easier de-ice our deep freezer (it’s been at least 2 years at this point 🤦‍♀️) & make sure that everything gets used up, but still someday actually want to eat pre-refrozen broccoli again… someday… maybe… just not for the next foreseeable future. 😂

[@lydiavalletta6501]

That's what I do aswell or what I call a quick pie which is the left overs mixed with eggs cheese and perhaps a bit of salt and pepper, place in a pie dish and cook it in the oven.

[@jeannetteshahenkari265]

Hello! Jane and Mike! Lovely video filled with great tips. I’m using up some of my sad vegetables in egg salad and a quiche today. We always use the leftovers from our meals for another night or lunch!!! We also use a large upright freezer for stocking up and overflow. Keeping an inventory, has been a game changer so that items get used up in the proper order. 🤗

[@FrugalQueeninFrance]

Great advice. Thanks for watching and commenting

[@super_ted_7371]

I plan my menu a month in advance, so I spent this October buying the meats etc needed for November. That way I can buy the reduced meats etc and sometimes edit the plan depending on what's available and I rarely ever have to pay the full price . I also freeze just about anything to avoid waste , even mango chutney and pesto in little portioned pots , yogurt also freezes as long as your going to cook it into something. Love the content 👌

[@FrugalQueeninFrance]

That’s great Sarah, no waste

[@jilllecar]

My husband’s been cooking since the start of the pandemic and I know he’s more frugal than I am. He tends to use all the sad looking vegetables and goodness knows what else. I just make it my business not to look. I tell him if it doesn’t make me sick, then I’ll eat it and enjoy it. As for leftovers he now packs up a portion of last night’s dinner and takes it for lunch.

[@FrugalQueeninFrance]

Isn’t that great. Just think if everyone was that concerned and didn’t waste food. Thanks for sharing.

[@ReinaAGrace]

I really enjoyed this video and like your menu board. I love leftovers, I also cook 2 meals from one recipe and use for lunch & dinner. I also put leftover dinner in the freezer and use next day. I batch cook for the week and lunch for work makes things easier and reduces over spending and stops me buying takeaways.

[@gaeylkanter4178]

We have wild rice a native grain that’s harvested & farmed water based very nutty &$$$ so when I make chicken wild rice hot dish every bit is saved and turned into frittata from the freezer . I adore every kind of frittata and often serve a slice in a grilled sandwich with coleslaw on the side .

[@FrugalQueeninFrance]

Those sound delicious

[@Amandaayres123]

Hi Jane, your meals always look homely and delicious! That quiche looked amazing, I’m going to try making it too

[@FrugalQueeninFrance]

Thanks for watching and your supportive comment.

[@2oldcrowscleaning538]

I bet your kitchen smells amazing! I also make extra for every dinner- some goes to my wife’s lunch and some goes in the freezer for a future meal.

[@FrugalQueeninFrance]

That’s the best way to cook

[@millygit]

We often eat leftovers for dinner the next night, neither of us are bothered by doing this. Also every week or two I make a five minute dough, that way it’s always in the fridge so we have a pizza night once a week or cook naan for currys from the dough, it costs about 80 cents aud for dough, it’s so frugal and the pizza are as good as gourmet pizzas here in Australia

[@FrugalQueeninFrance]

Sounds great!

[@Karen-gv8fp]

Hi Jane 🙂. Your meals looked delicious 🤗. I do once-a-month cooking for my main meals. There's just me to cook for, so I choose 7 meals that provide 4 servings each and prepare my shopping list based on those. Then each night for a week I cook a meal, eat 1 portion and freeze 3 portions. For the next 3 weeks I repeat the 7 meals each week, but I don't have to cook...just reheat in the microwave. Each week I buy fresh salad vegetables - enough to make 7 salads to go with dinner each evening. I find that by doing this I never have vegetables turning into science experiments in the bottom of the fridge, but if that does happen they get made into a soup. I have learned how to make gluten steaks (seitan) to replace beef and chicken and that saves me a lot of money, and they can be made into several different dishes. 🙋‍♀️🇦🇺

[@FrugalQueeninFrance]

Those are all top tips, thanks very much for watching.

[@kathrynwitte3398]

I do the same but with varied yields depending on the ingredients used. I *never* have leftover vegetables or meat because I use the package in whichever dish. Is it an exception to know how many servings of French fries I get out of a bag? I also can use half a bag of seasoning aromatics/chopped peppers but I don’t consider them a vegetable by themselves, more of an accessory. There are two of us and I buy large cans of tomatoes and beans for chili and we can each eat a serving/package per week during winter. It’s wonderful to spend any day knowing I don’t need to make dinner at the end. All it takes are quart sized ziplock bags and the bread bags in which to stack them in the freezer. I can go away for months knowing that I have a bread bag in the freezer (stacked with 8 meals for each week) and the only things that need to be shopped for are lunch sandwiches (bread, meat & cheese) and a pizza per week. SO is pretty happy with it whether I’m gone or not. Menus change seasonally. If I had an extra freezer, my weekly menu rotation would become a biweekly menu or even more!

[@FrugalQueeninFrance]

@@kathrynwitte3398 thanks for being so generous with your sharing, thank you

[@lilalavendel3951]

Of course, I always use my left overs for the next meal or freeze them. And I collect the peel of my vegetables and make my own broth. You can storage carrots in a bowl or jar with water. So they don't get old. And with my collected left overs I love to make soups with home made bread or noodles. Thank you for your video!

[@FrugalQueeninFrance]

Thanks for sharing and commenting

[@clarelamberti9651]

I too have a stock in my Chest freezer and always have done , food security as a self employed family is peace of mind for me and nothing new I have done it for years and it prepared me well for lockdowns !!

[@FrugalQueeninFrance]

It’s going to see us through difficult times that we have ahead of us. We have fuel and food security. We’ll manage

[@louiseoconnor8071]

Hi, great tips as ever. I have fridge soup, that is anything is looking in need of eating, veg mainly, lettuce included and make soup add some herbs and stock and have that for lunches or freeze. I also like you try to fill the oven when cooking.

[@FrugalQueeninFrance]

Another vote for soup, it certainly saves waste. Thanks for watching and commenting

[@wendytushingham201]

Hi Jane, thank you for showing that list of freezer stock up items. Food inflation is a thing here so it makes more and more sense to keep a larger pantry. I am working only turning the oven on once but need to be more organized Great video

[@FrugalQueeninFrance]

Thanks Wendy, I hope you liked it. Thanks for watching

[@patriciagibbons6964]

Excellent blog Jane. My family always steer me away from my meal plan, your so good at sticking to yours....xx

[@lisaward3890]

It is fun to see different ways of making foods. For example you were explaining how to make pigs in a blanket using sausages and bacon,as I was a young girl at the time,my Mom made pigs in the blanket using hot dogs and a pop open tube of biscuits. Press out each biscuit with clean fingertips and wrap a hot dog or could use half a sausage with a pressed out biscuit.bake in oven till biscuit is golden brown.

[@FrugalQueeninFrance]

Thanks Lisa

[@rosemaryash2614]

Leftovers for lunch also batch cook soups so always have a meal in freezer , love your vlogs xx

[@FrugalQueeninFrance]

Thanks for watching Rosemary.

[@steamingiron]

I always have leftovers sometimes we eat them next day for lunch or I dig them out the freezer add to them and we eat them for supper. Those evenings I love as less time spent in the kitchen, yay!!!!

[@FrugalQueeninFrance]

I always try and have some meals in the freezer for when I can’t be bothered.

[@jeannestott1456]

Hello Jane , another brilliant food video.I make meat go further by adding either lentils or oats to minced beef when making, spaghetti bol, mince and gravy, shepherd's pie, burgers and meatballs. My mums money saving meal was corned beef and butter bean pie.

[@FrugalQueeninFrance]

We love lentils and often make them the star of the show.

[@susanwebster9218]

When my carrots and/or celery are looking a bit sad or droopy I simply clean, cut and add them to a plastic container with Icy cold water. They firm right up and stay fresh for several more days. Just change the water every day or so.

[@FrugalQueeninFrance]

Thanks Susan, those are great tips and thanks for sharing. Thanks for watching our videos.

[@janfoster9583]

My older veg and leftover bits go into soup. This includes anything with flavor such as a tablespoon or two of meat juices or the last 2 olives. I often start with a single frozen hamburger patty and after all the additions, I have 3-4 bowls of soup.

[@FrugalQueeninFrance]

Great advice there. Thanks for sharing

[@jilllecar]

We call that Stone Soup after the old fairytale.

[@tillykelp9744]

I cook like this too and I try not to shop until the. fridge and freezer are empty. I am constantly amazed with what can be put together from leftovers and what appears to be an empty fridge, freezer and pantry. There are a lot of valuable tips in the comments below too. I can vouch for making stock from veggie peelings and roast bones. They are delicious and so easy to do.

[@FrugalQueeninFrance]

Thanks for sharing Tilly. You're another stock maker, great job there Tilly.

[@PeanutButter-hr7uu]

Hi Jane! Love this video and do many of the same things as you. I live in a very rural area and like to have food at the ready. We do eat leftovers and plan to use up what we have. Love your wall behind your stove. Makes me want to quilt .

[@FrugalQueeninFrance]

Thanks very much.

[@suematile9078]

I love to see what you buy and make. You eat lots more carrots than we do in the Mid-west. Our sausages are different as well. Salads are a common thing now that our gardens are producing an abundance of tomatoes and cucumbers. We are eating bacon and tomato sandwiches. I made German potato salad with onion, cut up bacon, vinegar, flour or cornstarch, sugar and a bit of water for a sauce over boiled potatoes in their skins. The skins are removed and the potatoes are sliced before the sauce is added. I can get four meals for the two of us out of a pound of hamburger. Stroganoff for two meals and tacos for two meals. Thank you.

[@FrugalQueeninFrance]

Hi Sue, you've got some great dishes there, they sound delicious. Thanks for sharing.

[@melissabarker3557]

Thanks for another great video Jane 😊 for me all the sad looking veggies at the end of the week get chucked into crust less quiche/frittata and soup for lunches in the week x

[@FrugalQueeninFrance]

Thanks for watching and commenting. Great use of leftovers there.

[@carolinehayes3212]

brilliant video jane ..i too keep a stocked pantry but as ive said before i fail to stock take im gping to shedule this in to my meal planning from now on

[@FrugalQueeninFrance]

A note pad, take an empty laundry basket and empty out the freezer, then write down what’s in there. That’s a start.

[@Zemplex]

Hi Jane ... I wash but do not peel carrots just cut the ends off . If I am boiling potatoes I wash but do not peel them . I remove the skins after potatoes are boiled so much potato is lost when peeling .

[@FrugalQueeninFrance]

Thanks for sharing Lynn. That’s great address.

[@cassierennoldson3185]

Hi Jane, from Australia 🇦🇺 😊. I keep my scrappy veggies like carrots & celery & freeze them for when i make stocks from left over chicken bones. I keep the carrot peels, the end bits of carrots onions, the celery leaves & freeze them in packs for when it’s time to make stock. I keep all leftovers not eaten & freeze them for use in later meals or for lunches for myself at work. I rarely throw away food. We repurpose / freeze / consume leftovers. It’s how i keep our food budget low 😊

[@FrugalQueeninFrance]

Those are great tips and thanks for watching

[@cherylbarcoski8251]

I love watching you cook, I love the different meals. We always eat leftovers, whether lunch or dinner the next day. Sometimes we freeze extra meals to have later when we might need a quick meal to eat.

[@FrugalQueeninFrance]

Thanks for watching and commenting

[@helenhartley6904]

Enjoyed your video, thanks. These days we don't eat many carbs for health reasons, and it's a challenge to have enough variety.

[@FrugalQueeninFrance]

I’m sure you’re doing your best. Thanks for watching.

[@cher2689]

We eat leftovers from lunch for tea, if not alot then the children can always have a piece of toast as well to fill themselves up. Love your channel, thanks 😀👍

[@FrugalQueeninFrance]

Thanks very much

[@dinahphillips2136]

🎉thank you for the ideas to save

[@HomeLifewithRebecca]

I just love your videos so much!!! They inspire me immensely 😍😍😍 thank you 😊

[@FrugalQueeninFrance]

That’s soooo kind, thank you

[@anna-mariedavies7678]

Really enjoying your channel. Hello from western Canada!

[@FrugalQueeninFrance]

Thank you

[@gregorywagner3713]

Great video! I love leftovers. I love turning them into a whole new meal. Thank you for sharing. Much love from Phoenix 🌈✌🏾

[@FrugalQueeninFrance]

Thanks Gregory. Thanks for watching.

[@sowenchantedirishkitchenga8282]

I totally get this as a family of five at home I do the same thing! We may have months ahead that are “pinched” we have plenty of food in our freezers 💚

[@FrugalQueeninFrance]

You’ll need it as prices are higher every day

[@averil9819]

Thank you! I'm doing a low spend year in 2022 and I'm going to follow these ideas and I'm going to make these yummy looking meals.

[@FrugalQueeninFrance]

You’re welcome

[@amandathemadscrapper6993]

We use leftovers when there are any…. But hubby and 18 year old son often eat them before they make it to the fridge. Veggies past their prime go into stir fry, veggie slice (crust less quiche) or made into veggie stock.

[@FrugalQueeninFrance]

Great idea!! So long as nothing gets wasted. All is good.

[@debbiekoortzen1154]

Oh my goodness, you have great ideas. I love your videos. You are truly inspiring. 🧁⚘

[@FrugalQueeninFrance]

Thanks for watching Debbie, thanks for commenting

[@marteenathomas4317]

Fabulous video, thank you 😊. We’re huge fans of eating leftovers for lunch, my son prefers this to anything else. There was a small serving left from today’s cooked meal and this is ready for leftover lunch tomorrow. I’ll also do a ‘bits and pieces’ meal every now and then, this will be to use up bits - again, we all like this as there’s an element of surprise 😀. Have a great week and I hope your barn demolition is going well.

[@FrugalQueeninFrance]

Thanks Marteena. The barn is going well. Halted by bad weather that’s due to improve soon.

[@marteenathomas4317]

@@FrugalQueeninFrance 🤞for better weather.

[@paularoberts2129]

Hi Jane Lovely to see you and a nice long video Really enjoyed that I love anything food related When I cook i try to put leftovers in the freezer for one more meal it makes life easier for one day Have a good week xx💙💚💛💜

[@FrugalQueeninFrance]

Thanks for sharing your tip.

[@paularoberts2129]

❤❤

[@paulamccarthy2177]

Yes I do use leftovers but I do get waste sometimes but I try to freeze what I can :) your meals look tasty and delicious

[@FrugalQueeninFrance]

You’re doing great Paula

[@kateleese9663]

How do you make tortillas please? Is that a tortilla press. Making soups out of leftovers usually. Try and cook extra yo freeze main meals especially useful is slow cooker. Tonight is loaded potatoes, salad potatoes need using up, bacon needs using up, mushrooms and peppers also sad!!

[@FrugalQueeninFrance]

Yes, I used a tortilla press n the video, if you watch all the way through, I show how I do it. More struggle meals in my next video.

[@OrganisedPauper]

I always use up any tired looking veggies. If I'm well enough to cook I try to make a big batch of whatever it is I'm cooking so we'll eat it for a couple of days and there's a couple of extra portions to go in the freezer. Fresh leaf coriander is easy to grow and freezes well chopped. It's not suitable for a garnish after freezing, but taste wise it loses nothing. Well worth growing if you have the time and space for it.

[@FrugalQueeninFrance]

Gardening will be our next challenge

[@grovermartin6874]

How do you prepare the fresh coriander [often called cilantro in the US] for freezing? Do you put it in oil? In a plastic bag with the air squeezed out? Packed into ice cube trays?

[@OrganisedPauper]

@@grovermartin6874 I wash it, pop it in a colander for a while to drain then dry it with kitchen roll, chop it up roughly and plonk it all in a container and freeze. I use a spoon, knife or fork to break some off for cooking as and when I need some. It often doesn't need that though and separates ok. It might work better chopped, put on a flat tray in an even layer and frozen quickly and then put into a container. But I haven't tried that as the previous at works ok enough for me. I hope that helps 🙂

[@grovermartin6874]

@@OrganisedPauper Yes, it does, very clear. Thank you!

[@tinalemna7998]

We always eat leftovers the next day though my meals don’t look as good as yours do. Everything you cook looks delicious.

[@FrugalQueeninFrance]

Thanks Tina , you’re very kind.

[@jo-believe]

Your meals are so planned and look delicious. I’m now planning out meals after watchn your technique. It makes it more affordable and saves time.Thank you.Blessings🙏

[@FrugalQueeninFrance]

You can do it! Thanks for watching. More money saving twice a week.

[@jo-believe]

Thank you for sharing especially during this time everyone is going thru. I’ll be looking forward for more videos.

[@FrugalQueeninFrance]

@@jo-believe you're most welcome

[@paulinetaylor2812]

I am an advocate of frozen veg and sometimes meat, I don,t use frozen all the time but it just is so darn handy sometimes and I have a chronic illness so it really helps sometimes. Great vid.

[@FrugalQueeninFrance]

Im glad they help you. I don’t just want to eat salad in summer so I’m happy to use frozen.

[@marymoylan4325]

I bought an air fryer 5.5 litre, dont turn main oven as much since got it, saves on electricity. I make pancakes from left over cooked porridge, cool porridge, mashed bananna, 1 egg and milk to loosen if required. I chop chicken breasts in small pieces goes further. I buy from veg once per month from iceland for freezer.

[@FrugalQueeninFrance]

Those are great ideas Mary. Thanks for watching.

[@reneematlock9657]

I make something similar to your rainbow rissoto only using a combination of rice and broken pasta (similar to "Rice-A-Roni"). Peelings, ends of onions, carrots, even cabbage cores and broccoli stems and all sorts of other things go in a bucket in the freezer for making soup stock - though the stock bucket normally only has the water from cooking veggies in it - leftover beef/gravy or chicken/gravy go in a different container in the freezer for soup. I mix slightly stale potato chips that I have smashed fine with breadcrumbs or cracker crumbs for breading or for filler in things like meatloaf and meatballs. I usually make my own bread. Earlier this week I got $382 (US) in groceries for $36 between sales, coupons, rebates and whatnot. I consider that a "not bad" trip to the grocery store.

[@FrugalQueeninFrance]

Thanks for sharing Renee, you’re doing great.

[@grovermartin6874]

@@FrugalQueeninFrance Jane, do you ever use a pressure cooker? It's such a time saver for me.

[@FrugalQueeninFrance]

@@grovermartin6874 I don’t have one. It’s on my savings list.

[@hellooutthere8956]

Do you have a you tube channel? If not you should.

[@stephaniejones2828]

Hi🙂 I've just found your channel and I'm loving it!! I don't have Facebook but I'm subscribed to your KZbin, fixin to watch & catch up! I live in Florida but I dream of living in Europe ❤

[@FrugalQueeninFrance]

We dreamed and moved to France. Keep dreaming Stephanie and thanks for watching.

[@sherirae]

I freeze left overs. Make double batches. Eat left overs for lunch (my whole family does). Make soup stock from bones and scrapes. This is really good start to soups and stews/casseroles etc. Have vegetarian meals or egg surprise meals (egg is the main protein ingredient) it could be scrambled, Spanish omelette, quiche or something else. The list goes on forever.

[@FrugalQueeninFrance]

Great advice here’s

[@val6937]

Love your videos! Great tips!

[@FrugalQueeninFrance]

Glad you like them!

[@francismacdonald4569]

Your food looks delicious! My husband is very picky and meals can be boring. We do have food waste and I’m trying to get around that. I’m enjoying your channel🙂 Debby From NS Canada

[@FrugalQueeninFrance]

That must be difficult for you.

[@jessraspberry8315]

Your kitchen looks beautiful

[@FrugalQueeninFrance]

Thank you

[@laurithomasson6979]

I made 2 quarts of refrigerator pickles today for a total of $5. Pickling cucumbers, red onion, sweet banana pepper, carrots and green beans with vinegar, sugar and pickling spices. They will be ready in a week and will last us all winter. They get better the longer they are in the refrigerator . Just shake them once a week or so to keep the spices mixed. So much better than store bought and cheaper.

[@FrugalQueeninFrance]

Great ideas there Lauri.

[@ph6561]

Past their best bananas, freeze in their skins then when ive got the oven on I make banana bread or banana & date loaf. If im not using the oven for a while i might make fritters. A bit of leftovwr beaten egg, makes crepes or batter for a tiny toad in the hole. Left over veg, sliced meat goes on a pzza or into a sauce with pasta. Like you i hate wasting good food. I particularly liked the refried beans, I often have a few too many now I'm cooking for one. I usually pop them into a casserole or ragout when its cool weather but have only used them up in versions of hummous in summer, thanks 😊. T.

[@FrugalQueeninFrance]

Great tips

[@cgt6497]

To make an omelette or scrambled eggs, my mother taught me to add water when I whisked. It makes the eggs fluffier and stretches them a bit, but cheaper than with milk. I will say, however, I haven't batch cooked all my oven roasted foods for the week - that's a great idea for saving money!

[@FrugalQueeninFrance]

Thanks for sharing and watching

[@nancyinboise2160]

Loved your episode! This actually inspired me to buy a small menu board for my kitchen. I love yours and wish I had room for something that big! I usually do men you planning in my head and wind up usually forgetting things that I have in the fridge. I work full time with just my husband and I and with food prices I don't want to waste food. I discovered last night oh I have a bag of broccoli in the back! So I found a nice one on Amazon for 10 bucks that's magnetic on the fridge and comes with lots of markers and has grids for each day. I wish they had one in French thanks for all your tips! If you could also talk a little bit about Brittany foods like the buckwheat crepes? I had never heard of those

[@FrugalQueeninFrance]

I made a video about them? We eat them Often

[@karenaustin7088]

For vegetarians I would add dried t v p mince or chunks very cheap use instead of chunks of meat or minced meat,beans and pulses very chapagain great in casserole s curry’s etc

[@rhondacromer1474]

ty

[@sowenchantedirishkitchenga8282]

Dried goods are always cheaper than tinned and you can batch cook as I’ve said and freeze xx

[@FrugalQueeninFrance]

Thanks for sharing

[@cyclingonplants7444]

You had me at the homemade tortillas. I like your fancy tortilla press. I roll them out and use a glass 4 cup container to cut them into rounds and then I pan fry them in a dry pan like you do. They are so delicious!!! I make them at least twice a month and homemade refried beans is my lunch of choice! I eat that nearly everyday!LOL I make mine from dried in an Instant Pot and make enough to last me the week. I pair them with a bit of rice or quinoa or potatoes - whatever is handy and already cooked. My husband thinks I'm bean crazy and he's right! what's not to love about beans? you can spice them up any way you like.

[@FrugalQueeninFrance]

We love beans, we had rice and beans for dinner tonight

[@kathyparandes7281]

Love your videos Jane ! I have started a freezer container for leftover veg that I will use in soup. We have "make a plate night" where I pull out all the leftovers and we make our own combos.

[@FrugalQueeninFrance]

That is awesome! Those are great ideas Kathy.

[@tracycoleman2761]

Hi Jane Fab video, as always. Have you ever come across thermal cookers? They are marketed as the modern haybox cooker, energy saving . I am pleased with mine. I love anything which means using up or not throwing away things, winner all round, including the bank balance.

[@FrugalQueeninFrance]

Great ideas there Tracy. Thanks for sharing.

[@francinelucato5967]

Hi Jane! You meals looked delicious! I am going to try the quiche!! I wish I had a freezer to do a big stock up. It has been very difficult to buy one here in NY since COVID as they are scarce….We always use up our leftovers for lunches and to make another meal sometimes! Thanks for another lovely vlog! Francine in NY

[@FrugalQueeninFrance]

Thanks Francine, we keep our deep freezer in the basement

[@BuddhaofDestinyNamaste]

WOW looks delicious thank you for sharing

[@FrugalQueeninFrance]

You’re welcome and thanks for watching

[@BuddhaofDestinyNamaste]

@@FrugalQueeninFrance No problem may we all grow to the highest. Namaste

[@patrice3603]

I eat leftovers all the time! Somethings taste better after a day or two in the refrigerator, chili, stew and certain soups do. I’m a disabled widow so I cook cheap meals all the time. I make large batches of certain meals and freeze some for later. I garden, can, dehydrate and freeze whatever I grow. I stock up on clearance and sales of meats and other high priced items regularly. Since I have Celiac disease and cannot buy much pre-made food or ready to heat and eat food. I keep a well stocked pantry and freezers so that I can worry less about going shopping, especially if I’m not feeling well or have added expenses for the month. I had to have some really extensive spinal surgery last year and I canned meals in jars that I could open, reheat and eat. Some things required me to cook rice or pasta but the rest of the meal was quick to warm up and eat. Sadly with gluten free pasta you can’t really make more than one extra portion because it dries out even in a sauce after one day. It cooks quickly so it’s not a big deal to make it fresh for a meal when I’m hungry. Thanks for another great video Jane! You are an inspiration and always very creative. 😃

[@FrugalQueeninFrance]

You’re doing great and you have some great ideas. Thanks for watching.

[@Sweetie8387]

Really enjoyed this one and the food blogs. Lots of really good ideas

[@FrugalQueeninFrance]

Thanks Emily. I’m glad that you enjoyed it.