Dinner on a Plate - Recipes Feed

Easy Peasy Breakfast Casserole for the Weekend (or days off)

Easy Peasy Breakfast Casserole
It's Another Dose of YUM!


We all want food that's convenient, easy to prepare, and of course, delicious.

This is a recipe that is comfort food tasty and beats the pants off of cold cereal, a bagel, or a smoothie for breakfast, typical for the work week.  It makes use of what you might already have on hand in the pantry and fridge.

Easy Peasy Breakfast Casserole


  • One pound of pork sausage
  • One medium onion, chopped
  • 1-2 cups of leftover rice or potatoes
  • 2 chilies, sliced (reserve half)
  • 4 eggs
  • 3 cloves garlic, minced 
  • 4 ounces cream cheese, softened (1/2 cup shredded cheese works fine if you don't have cream cheese)
  • 1 green onion, sliced (garnish)
  • Salt and pepper to taste


Preheat the oven to 350 degrees.  In a large cast iron or oven-safe skillet, brown the pork sausage over medium heat, along with the onion.  Once the sausage is browned, add the leftover rice or potatoes (could be mashed, a leftover baked potato, hash browns, whatever), 1 chili, garlic, and cream cheese.  Stir to incorporate, simmer for 2-3 minutes.  Salt and pepper to taste, then crack the eggs on top of the casserole and put the skillet in the oven.  Bake for about 15 minutes or until the eggs are set to a perfect Sunny Side Up.  Pull the casserole from the oven and garnish with the reserved chili and green onion.  At four servings, you can either treat a guest(s) to a delicious hot breakfast or have some tasty leftover breakfast bowls for the next couple of days.

Bachelor on the Cheap Wallet Friendly, this breakfast can be whipped up for about $5.  It's a great marriage of flavors, highlighted by that Sunny Side Up yolk oozing onto the sausage and cheesy rice.

$pend Wisely My Friends...

~ Mike

Slow Cooker Crack Chicken Sliders for the Super Bowl

Super Bowl Watch Party RecipeBachelorontheCheap.com

If you're hosting a Super Bowl watch party, here is a real crowd-pleaser of a recipe.  Not only is it delicious, but it's an easy-peasy slow cooker prep, freeing you up so you can focus on other things, like hosting, and watching the game!

Slow Cooker Crack Chicken Sliders


  • 3-4 pounds of boneless/skinless chicken thighs (breasts are fine too, but thighs have better flavor, and they're cheaper)
  • 2 packets of dry Ranch dressing/dip mix
  • 2 eight-ounce bricks of cream cheese
  • 1 can of cheddar cheese soup
  • 1/2 cup shredded colby jack or cheddar cheese
  • 6-8 slices of bacon (cooked and chopped)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne powder
  • salt and pepper to taste
  • 3 green onions, chopped
  • 2 packages of slider buns


In a slow cooker, a.k.a., crock pot, dump in the chicken, dry ranch, cream cheese, cheddar soup, onion powder, garlic powder, and cayenne pepper.  Cover and cook on low for 6-8 hours.  Close to serving time, shred the chicken, salt and pepper to taste.  Serve on slider buns, garnished with bacon bits, shredded cheese, and green onion.

Not only is this tasty, addictively so, but it's cheap eats to make for a party crowd, making it Super Bowl Watch Party worthy!

$pend Wisely My Friends...

~ Mike

Creating a new dish with leftovers: Honey and orange glazed pork over rice

Honey and orange glazed pork over rice
Created from leftover pork roast


You're thinking about what to have for dinner, you open up the fridge and you see that leftover pork roast that you've already had two meals of...  BORING!  

One of the benefits of leftovers is the convenience factor, being able to quickly reheat something in the microwave, air fryer, or depending on what it is the stovetop or oven.  The downside is what was fantastic when you made it for dinner and was still excellent as a leftover for lunch, is now kind of, I'd rather have something else...

Create something new.

A classically prepared pork roast is something that can easily be transformed into a delicious 'new' dish with an Asian flare.  The notes of honey, orange, and ginger complement what already has a great base flavor.  The best thing, you can prepare this dish in less time than hopping in your vehicle to hit the fast food drive-thru.

Honey & Orange Glazed Pork over Garlic & Ginger Rice

Ingredients for the rice:

  • 1 tab of butter
  • pinch of Kosher salt
  • 1 med onion, chopped
  • 2 cloves garlic, minced (garlic press comes in handy)
  • A thumb size portion of ginger, peeled and minced
  • 1 cup, long grain white rice
  • 1/4 teaspoon turmeric powder
  • 2 cups chicken stock

Directions:  In a rice cooker (or a medium pot over medium heat), melt the butter, add salt, and the onion, and saute until the onion starts to soften.  Add the garlic and ginger, and stir to incorporate, letting things get all happy for about one minute.  Add the rice and turmeric, give things a quick stir, then add the chicken stock.  Button-down the lid on the rice cooker and let it do its thing using the appropriate rice setting.  If using a stovetop saucepan or pot, put a lid on it, reduce heat to a low simmer, and cook for 20 minutes.  Do NOT lift the lid!

While the rice is cooking...

Ingredients for the glazed pork:

  • 6-8 ounces of leftover pork roast, cubed
  • 1 heaping Tablespoon of sesame seeds, toasted
  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • The zest and juice from one orange
  • 1 generous Tablespoon of honey
  • One green onion, sliced
  • Salt and pepper to taste

Directions:  In a large skillet over medium-high heat, toast the sesame seeds, then set aside.  Add the canola oil to the pan, let it come up to temperature, then add the cubed pork.  Stir until warmed through and it starts to caramelize.  Add the sesame oil and the zest from the orange, about a healthy teaspoon.  Stir, then hit the pan with the juice from the orange.  Add the honey, stir to incorporate and until to mixture starts to bubble.  Reduce heat to simmer and cook until sauce reduces and thickens up a bit, salt and pepper to taste.   Serve over a bed of the Garlic & Ginger Rice, topped with the toasted sesame seeds and chopped green onion.

Prep Option:  If you have leftover rice on hand, you can skip the rice in the pot thing and make pork fried rice.

A creative use of leftovers, this dish is also Bachelor on the Cheap Wallet Friendly!

$pend Wisely My Friends...

~ Mike

Related: Product Review: Cuisinart Rice and Grain Multicooker

Carbonara comfort food treat

Carbonara, topped with bacon
It's Another Dose of YUM!


Carbonara is a classic Italian pasta dish, involving eggs, cheese, pork, and a generous dose of black pepper.

Traditional Carbonara is made with spaghetti noodles, but there's no strict rule here, just about any kind of noodle will do, I like Penne or Rotini myself because they embrace, and hold onto the sauce better.  Use whatever kind of pasta you have on hand or prefer.

Here's a single-serving recipe for some fantastic comfort food!


  • Dry pasta, about 3/4 cup for a serving of one, prepared per package instructions, reserving a 1/2 cup of pasta water.
  • 4 slices of bacon, chopped (reserve a healthy Tablespoon of the bacon fat for the sauce)
  • 1 egg (an egg for each person, two for dinner?  Two eggs)
  • 3 cloves of garlic, minced
  • 1/2 cup of grated Parmesan cheese
  • Black pepper to taste


In a small bowl, combine the egg and cheese, set aside.  Timing is key in this recipe, make sure your pasta water is boiling, salted, and ready to cook the pasta when you start the bacon, drop the pasta at that time. In a large skillet over medium heat, fry up the chopped bacon, until crisp.  Drain the fat, reserving some bacon fat for the sauce.  Add the garlic, stir, cooking for about one minute.  Turn off the heat. Drain the pasta and add to the skillet, tossing to coat with the bacon fat.  Now is the time to add the egg and cheese mixture.  You want hot pasta, but not still-hear-a-sizzle-in-the-pan-hot, and why the heat was turned off.  If things are too hot, you'll scramble the eggs rather than create a sauce.  You want just enough residual heat from the bacon and pasta to cook, but not scramble the eggs.  Toss the pasta to coat, adding a ladle or so of the warm pasta water to help create the sauce, continue to toss until you reach the desired consistency.   Season with black pepper and garnish with flat-leaf parsley.

Not only is this dish SUPER tasty, but it's wallet-friendly too.  You probably already have everything you need in your pantry and fridge and it only takes about 15 minutes to prepare.

$pend Wisely My Friends...

~ Mike

Game Day Eats: Corn Fritters with a Cayenne & Lime Crema

Corn Fritters
It's Another Dose of YUM!  And fresh off the cobb, canned corn, frozen, it doesn't matter.


Born and raised in Iowa, the Tall Corn State, access to fresh corn during the summer months was NOT a problem, whether it was from the backyard garden plot or a vendor on the shopping plaza corner!  The supply during the non-seasonal months was plentiful too, having spent time in the kitchen with Mom boiling up some of that fresh corn on the cobb, then slicing it off the cobb and packaging it up for the deep freezer in the basement.

Those are some fond memories and a bonus to doing that corn for the winter months prep - Mom frying up some corn fritters!  What a tasty way to end the food prep day.

Back in the day, canning and freezing vegetables and fruits was a normal part of life, but in today's world, it's easy, convenient, and perhaps cheaper just to pick up a few extra cans or frozen bags of corn now and then to stock up the pantry and freezer.   But that hasn't stopped me from continuing the family tradition of frying up some corn fritters!

I fried some up when watching some NFL playoff football, what a great game day eat!


  • Two cans of whole kernel corn (about 15 ounces each), drained (frozen works too, but thaw it before frying)
  • One cup of self-rising flour
  • One heaping Tablespoon grated Parmesan cheese
  • A pinch of Kosher salt
  • A couple of shakes of black pepper
  • One teaspoon garlic powder
  • One teaspoon onion powder
  • 1/2 teaspoon Cayenne pepper
  • One egg
  • One bottle (give or take ;)) of Guinness Draught Stout Beer
  • One cup Canola oil
  • Green onion, sliced (serving option)

Directions:  In a large cast iron skillet over medium-high heat, warm up the Canola oil (Tip:  place a small new potato in the oil when turning on the heat, when the potato turns golden brown and starts to float, the oil is ready for frying).  In a medium-sized mixing bowl, combine all the dry ingredients.  Add the egg and beer, stirring to create the batter.  Add the corn, stir to incorporate.  When the oil is ready and using an ice cream scoop, drop in some fritters, frying up 4 - 5 at a time.  Turn until golden brown and delicious on all sides, about 2-3 minutes.  Drain on paper towels, hit them with Kosher salt.

For the Cayenne & Lime Crema


  • 2-3 heaping Tablespoons of mayo
  • Dash of black pepper
  • Generous dash of Cayenne pepper
  • The zest from a lime
  • The juice from half a lime

Directions:  Combine all ingredients in a Ramiken-sized bowl, and serve on the side with the fritters.

Not only is this SUPER tasty and easy to prepare, it's a cheap eat!  Great for game day, a real crowd-pleaser.

$pend Wisely My Friends...

~ Mike

A great game day eat: Flammkutchen (A German/French flatbread pizza)

A VERY tasty flatbread pizza!


This game-day eat idea is inspired by my favorite appetizer item on the menu at a fantastic German restaurant in Wichita, Kansas, called Prost.  

The dish is Flammkutchen, a specialty with German and French influence, it's a shared border and fusion of cuisine kind of thing.  It's a flavor party dance on the tongue in the combination of a thin and crispy flatbread, crème fraiche, bacon, and lightly caramelized onion. 

A traditional Flammkutchen is made in a wood-fired oven.  A bit of history, this dish was created by bakers as a test to see if the oven was hot enough to bake the daily bread.  If the Flammkutchen came out perfect, the oven was ready.

Here's my spin on this specialty, no wood-fired oven is required, but I will say that it's fantastic done on a grill, giving the crust that crispy exterior and light char.

Mike's Flammkutchen

Ingredients for the dough, a 10-minute quick bread (easy peasy and incredibly delicious):

  • 3 heaping Tablespoons of self-rising flour
  • 3 heaping Tablespoons of plain Greek yogurt
  • 1 Tablespoon olive oil
  • 1 heaping Tablespoon of shredded or grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch a Kosher salt
  • pinch of black pepper

Directions: Preheat the oven to 400 degrees.  Combine all ingredients in a medium-sized bowl, stirring until all ingredients are incorporated and a rough, sticky dough ball forms. Roll out the dough on a dusted surface into a flatbread shape, about 1/3 of an inch thick.  Transfer to a cookie sheet lightly sprayed with olive oil.  Blind bake for 5-7 minutes or until it starts to crisp up, pull, and set aside.

Ingredients for topping the flatbread:

  • 1 cup of creme fraiche (if you can't find this at the store, combine 1/2 cup sour cream, with 1/2 cup plain Greek yogurt)
  • 6 slices of cooked bacon (Tip:  cook this and the onions up while the bread is blind baking), chopped
  • 1 large onion, halved, sliced thin, sauteed
  • 1/4 teaspoon ground nutmeg
  • Black pepper to taste
  • 1/4 cup chopped green onion

Directions:  In a medium bowl, combine the nutmeg with the creme fraiche, stir to incorporate, and set aside.  In a large skillet over medium heat, cook up the bacon, removing it from the pan before you reach the desired crispness (it will finish getting crispy in the oven), drain on paper towels, and set aside.  Sautee the onions in the bacon fat until soft and translucent, caramelize to a deep brown color if desired (there's no wrong way to do the onion, light and tender crisp, or sweet and caramelized).  Apply the creme fraiche to the flatbread, spreading evenly for complete coverage.  Chop up the bacon and top the flatbread, along with the sauteed onion and black pepper to taste.  Bake at 400 degrees until the creme fraiche starts to bubble, about 5-7 minutes.  Remove from the oven, top with the green onion, slice, and serve.

Topping options:  Don't limit yourself to bacon and onion, here are some other toppings that go great with this flatbread pizza!

  • Mushrooms
  • Munster cheese
  • Gruyere cheese
  • Swiss cheese
  • Fresh Fresno Pepper, sliced thin (not exactly traditional, but quite tasty!)

Flatbread prep option:  You can pan-fry the flatbread in a bit of that bacon fat until golden brown and delicious.  It's tastier than the oven version.

The simple-to-prepare but delicious dough, combined with those toppings is Another Dose of YUM!

Prep time is minimal, it's a wallet-friendly recipe and a real crowd-pleaser!

$pend Wisely My Friends...

~ Mike

Cold weather comfort food classic: Shepherd's Pie

Mike's Shepherd's Pie
It's Another Dose of YUM!


I love one-pot dishes and casseroles.  There's the perfect marriage of flavors and textures, the easy-peasy prep, and of course, the minimal cleanup!

With temps going below zero with wind chill hitting my neck of the woods recently, I broke out one of my favorite cold weather comfort food classic recipes, Shepherd's Pie.

Not only is this recipe easy to prepare, but it's also super convenient, taking advantage of whatever you have in your pantry and fridge.  Truly classic Shepherd's pie doesn't include cheese, but I've put my spin on it and the cheese kicks this dish up a notch.  A traditional Shepherd's pie is also made with ground lamb which is quite tasty, but not always a budget-friendly option compared to ground beef or ground pork.  Some would even argue that the use of ground beef makes this a 'Cottage Pie', but those are traditionally topped with sliced potatoes rather than mashed.   

Base mixture of ground meat and veggies
The fresh ginger and splash of red wine vinegar elevate the flavor

Mike's Shepherd's Pie


  • One pound of ground beef or pork sausage, whatever you have on hand (I like a 50/50 mix myself)
  • One medium onion, chopped
  • 1-1/2 cups frozen mixed vegetables (canned is too mushy)
  • 2 cups leftover garlic mashed potatoes (if you don't have any on hand, instant potatoes are fine, prepare as directed)
  • 1-1/2 cups shredded Colby Jack or Cheddar cheese, divided
  • 2-3 cloves of garlic, minced
  • A thumb size bit of ginger, peeled, minced
  • A generous splash of red wine vinegar
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 teaspoon Cayenne pepper (optional)
  • 3 tabs of unsalted butter


Mike's Shepherd's Pie
You'll have seconds...

Preheat the oven to 350 degrees.  In a large oven-safe skillet over medium heat, brown the ground meat, along with the chopped onion, stirring occasionally.  Drain if needed.   Add the garlic, ginger, mixed vegetables, optional Cayenne pepper, salt, and pepper, stir to incorporate, and simmer for 2-3 minutes.  Add the splash of red wine vinegar, stir, and adjust the seasoning if needed.  Top the meat mixture with half the shredded cheese, do NOT stir. Turn off the heat, but do not remove it from the burner just yet.  Top with the mashed potato, spreading to cover the top creating the 'pie.'  Tip:  If using leftover potatoes, pull from the fridge at least 30 minutes before topping the meat, they'll be easier to spread.  Dice up the butter, place on top of the potato topping, and put the pie in the oven.  Bake for 10-15 minutes, then put the remaining shredded cheese and smoked paprika on the potato topping. Bake for another 10 minutes or until the topping is golden brown, and delicious.


Easy-peasy, one-skillet comfort food, that's also wallet-friendly!

$pend Wisely My Friends...

~ Mike


10-minute Waffle Iron Quickbread

Ham, egg & cheese breakfast sandwich
A ham, egg, and cheese breakfast sandwich featuring a 'Wafflebread' bun


Here's a super easy quickbread recipe that uses a waffle iron.  It's a savory bread, yes, a dough, not a waffle batter.  I like this recipe because you not only get a nice, airy, fluffy bread interior, but those crevices that a waffle iron creates give the bread a lightly toasted and crispy outer edge, which is great for holding butter (of course), but cheese, guacamole, all kinds of great things, and it's great for dipping in tomato soup!  It's easy peasy, 5 minutes of prep, 5 minutes of bake, and serves one or two.

Bachelor on the Cheap 10-minute Quickbread


  • 3 heaping Tablespoons of self-rising flour
  • 3 heaping Tablespoons of plain Greek yogurt
  • 1 Tablespoon olive oil
  • 1 heaping Tablespoon of shredded or grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch a Kosher salt
  • pinch of black pepper
Cheesy Wafflebread

Directions:  Warm up that waffle iron!  Combine all ingredients in a medium-sized bowl, stirring until all ingredients are incorporated and a rough, sticky dough ball forms.  Spray some olive oil on the waffle iron surface, then using a greased spatula put the dough on the iron, flattening for even coverage.  Put the lid down and let that waffle iron do its thing!  In about five minutes, you've got a great little bread.

If you don't have a waffle iron, no worries, use a large skillet instead.  Warm up the pan over medium heat.  Roll out the dough on a dusted surface with a rolling pin, shaping it into a flatbread.    Drizzle a tablespoon of olive oil into the pan.  Fry the flatbread, about 2-3 minutes per side, or until golden, brown, and delicious.

Wafflebread and tomato soup
This bread is great for dunking in soups and stews!

Serving Ideas:

  • Breakfast Sandwich - While the bread is 'baking,' fry up an egg and/or some bacon, perhaps some ham, top the egg or meat with American cheese, and serve on the 'wafflebread' bun.
  • Cheesy Bread - Immediately after removing the bread from the waffle iron, hit it with some shredded cheese.  Cheddar is nice, Colby Jack is quite good. More of that shredded Parmesan is awesome.   
  • Pizza Bread - Top the warm bread with Mozzarella and some squeeze bottle pizza sauce.  Tip:  Instead of spraying the waffle iron with oil, heat up some pepperoni instead.  The oils from the pepperoni will coat the waffle iron.  Remove the pepperoni once cooked and oils rendered, set aside, then 'bake' the bread, which will absorb that great pepperoni flavor.
  • Kick Avocado Toast up a notch!  Top it with guacamole.
  • Waffle Iron bread is GREAT for dipping into soups and stews! 

Have fun with the recipe, add herbs when making the dough if you like, sesame seeds are a nice addition when baking.  The choice of toppings is almost endless, with those waffle crevices embracing whatever flavor you choose to spread on it.

It's Another Dose of YUM!

$pend Wisely My Friends...

~ Mike

Making your own snack bars

Scratch made snack bars
Don't buy snack bars at the grocery store, make your own!


I love snack bars.  They're SO convenient, it's a snack that's not too calorie-heavy and curbs your appetite (and sometimes those sweet tooth cravings) between meals, it's a perfect on-the-go snack grab, a must-have for traveling (especially at airports), pick the right type and they pack a good amount of protein, and the best part, there are so many flavor varieties to choose from.

Some kind of snack bar is always on my weekly grocery shopping list.  I've always got a box or two on hand and my go-to bar is Elevation ONLY bars offered at Aldi.

I've sampled 'power' bars, protein bars, the so-called energy bars, and various other snack bars since dropping candy bars from my diet years ago, and they do an adequate job of satisfying the sweet craving while upping the protein count a bit, but I have yet to find a more nutritionally sound candy bar option with a "Wow" factor.

Scratch made snack bars
This recipe makes 8 bars

The Elevation ONLY BAR is good, similar to its competitors, definitely a healthier eat than a traditional candy bar, but also like its competitors, not quite there with the "Wow" flavor factor.  I've tried Larabar, KIND, Clif, and a few other brands and I'd have to say I'd pick Elevation over Larabar and Clif, it's a toss-up with KIND. 

I've learned to appreciate snack bars over candy bars, but it's still an expense at the grocery store I should probably do without.  So motivated by "What else can I do with oatmeal?"...  I decided to give making my own snack bars a try.

It's SO easy, and I can't believe I haven't done it before now.

Here's a super quick snack bar recipe, all it takes are equal parts of ingredients, a food processor, and about 20 minutes of baking time.

Mike's Snack Bar


  • 1/2 cup quick-cook rolled oats
  • 1/2 cup self-rising flour
  • 1/2 cup trail mix - and this is the beauty of this recipe, select any type you want.  I went with a mix of almonds, walnuts, raisins, dried cranberries, hazelnuts and pecans.
  • 1/2 cup butter
  • 1/2 cup honey
Scratch made snack bars
I used a trail mix of almonds, walnuts, raisins, dried cranberries, hazelnuts and pecans. Next batch, I'm thinking I'll include dark chocolate.

Directions:  Preheat the oven to 350 degrees.  Dump ingredients into a food processor, pulse to combine, until you get a mixture that will bind together when squeezed.  Press the mixture into a greased, standard 9" square cake pan.  Bake for 20 minutes.  Remove from the oven and allow to cool for 10 minutes, then turn the pan over onto a cutting board.  Slice the baked deliciousness into 8 equal pieces. 

These bars are tasty!  They satisfy the snack need, they pack some protein from the nuts and a bit from the oatmeal, the bars have good carbs - not the bad stuff, they don't have near the sodium as some of the commercial products, they're every bit as convenient as a pre-packaged product, and making my own allows me to eliminate snack bars from my weekly grocery list.  And to repeat, these bars are tasty!

$pend Wisely My Friends...

~ Mike

Related:  Snack Review: Southern Grove Serenity Trail Mix

Related: Food Review: Elevation ONLY BAR - Dark Chocolate Cinnamon Pecan

Baked potatoes are a multi-purpose good eat

Baked Potatoes
Simply dressed with olive oil, salt, and pepper


A loaded baked potato, we're talking butter, some cheese, bacon bits, sour cream, and perhaps some chopped green onion, is VERY tasty.  They're a great side dish for a steak dinner or can be a meal itself.

But why just throw one or two potatoes in the oven, when you can bake up six or eight to make some convenient future meals?

Baked potatoes keep well in the fridge, sealed in a Ziplock bag, and lend themselves to some easy peasy and very tasty breakfast, lunch, and dinner ideas.

For the best baked potatoes with a nice, seasoned outer skin and a fluffy potato inside, roast them in the oven.  Prep:  Rinse them, dry them, then poke them a few times with a fork.  Dress them simply with olive oil, salt, and pepper and place them on a cookie sheet lined with parchment paper.  Bake at 350 degrees for about an hour, or until fork tender.

Look at all you can do with some leftover baked potatoes:

  • Throw one in the air fryer, microwave, or toaster oven for a 'leftover' loaded baked potato lunch
  • Shred one to make hash browns for breakfast
  • Rough chop one and throw it in the crock pot with some chicken stock, cream, or milk for a convenient potato soup (top with cheese and bacon of course!)
  • Rough chop one up to use as a base for a quick breakfast hash, throw in some chopped onion, deli ham, or whatever other leftover you have on hand that sounds good, which is the beauty of hash!
  • When was the last time you enjoyed potato skins?  You 'gotta love air fryers!
  • Use the scoop out from making potato skins, to make potato pancakes or latkes.
  • Warm or cold, whip up a quick potato salad, an awesome sandwich side.
  • For a super quick snack, munch on a tater straight out of the Ziplock bag

So think ahead a few meals when thinking about making just a couple of baked potatoes for a steak dinner side, do six, eight, or more instead!  Leftover taters are also VERY BachelorontheCheap wallet-friendly!  A 10-pound bag of potatoes costs around $5 at the mainstream grocery store.

$pend Wisely My Friends...

~ Mike