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I make this light bisquit dough to use for several days breakfasts and dinners through the week:
Light Biscuit dough for a week:

3 cups Whole Wheat flour
2 cups white flour
5 tsp baking powder
1 tsp baking soda
1 cup shortening
2 cups buttermilk (or two tbsp vinegar in two cups milk)
1 pkg dry yeast dissolved in 1/4 cup lukewarm butter

Cut shortening in to dry ingredients. Add dissolved yeast to buttermilk. Mix these in with dry ingredients until dough formed. Make into biscuits and bake for 15 minutes at 375 degrees. Refrigerate the rest for up to a week.

I keep leftover bacon/sausage in a zip lock bag in the freezer that is used later in the week with leftover bread/bisquits/muffins/cheese to make an egg casserole.

Trying to do better about having fruit with each meal--buying large cans of fruit that can just be scooped out of a plastic bowl each morning.

Make a double batch of muffins (one half is enough for two breakfasts and the rest are individually wrapped for kid snacks--with peanut butter added before it's put in the lunch box)

OK--any other ideas?

Then, later in the morning, DH is ready for breakfast and sometimes will just grab a boxed Grits or Oatmeal. He has never eaten my oatmeal, has never liked oatmeal!!

Here is one frugal thing that he does like----I use stale bread and make French toast. This freezes well and reheats well in the microwave. But, I did notice that the heel of the bread gets tough, I won't use them again.

I told him today that I'm working on a Meals schedule---hopefully, I can improve the breakfast situation.

He's also addicted to the Grands biscuits. This will take some effort to switch over. LOL

I also eat leftovers from last night's dinner, usually cold.

We are late sleepers and all off the preschool programs start at 9:30 so we eat breakfast on the go a lot. I give the kids stuff like yogurt in the container with a straw or pieces of block cheese cut up into cubes. Bananas and sliced apples are another big hit.

Ripe babanas can be frozen in the freezer until you have enough to make banana bread. Banana bread can be frozen for a quick breakfast treat also.

It is worth the extra trip for me to buy cereals there. It's an even better deal if I happen to have coupons for the brand I am looking for.

Buy fresh fruit that's in season to save money. Try to buy fruit that's reduced for quick sale. It's often very cheap and frequently much tastier than the full priced stuff. Much of the fruit sold in supermarkets isn't ripe, so setting in the store a few days actually improves it. Too many people buy fruit based on how it looks, rather than whether it's actually ripe.

Oh, well - I expect to visit British Columbia next summer.

Maybe we can get together then.

Good wishes to all for a great New Year.

ole joyful

And, like I said, check out the reduced-for-quick-sale bins.

I agree that home-canned fruit is much better than store-bought, and, if put up when the fruit is in season, cheaper as well. Still, I would rather have a nicely ripe pear, say, than even the best home-canned.

Whole wheat english muffins cut in half
Canadian Bacon
Marmalade or preserves
No fat cream cheese

Spread no fat cream cheese on a half an english muffin. Add piece of canadian bacon. Top with marmalade or preserves.

Broil until edges of muffin are browned.

On my earlier post I meant to say that I like to add some sesame seed, flax, etc. to my oatmal, wheat or rye flakes' porridge. Recently I heard that the coating on the flax is so efficient that the seed goes right through me without my digestive system being able to wrest any nutritional value from it. What kind of sadness do you think that information added to my frugal thought patterns?

Now I hear that I need to grind up the flax to obtain nutritional value from the seeds as they travel through my system.

Sister-in-law tells me that a coffee grinder will do the job. I guess that one will need two grinders, though, should one lack enthusiasm for flaxified coffee.

But one should do only a small quantity at a time, as it gets rancid rather quickly (not during this cold weather, I think - though it isn't really cold inside). Once could store a small bottle of the ground stuff in the frig.

Wheat germ is a nutritional addition to porridge, also - but one should store that in the frig, as well, as it gets rancid if stored at room temp for too long.

I remember having a few raisins added to porridge occasionally, which added some interesting variety. Something like adding them to rice pudding.

I have taken to cutting about half a dozen cooking dates into small bits to add to my porridge for one, as well. That adds quite a different and interesting flavour!

When we were children my youngest brother (currently the retiring farmer), hated oatmeal porridge - he'd sit looking at it for half an hour (and it was cold by then, of course). He scarcely ever eats it, yet.

On my recent trip to the prairies that brother, who grows them, gave us a couple of bags of lentils.

My brother's neighbour, who shares work with my brother quite a bit (his Dad was my brother's pal) braved the -25 degree cold to get most of a gallon ice cream pail of flax from his bin for me just before our return.

I thanked him warmly for his effort.

May your New Year bring the fulfillment of some of your worthwhile dreams and the visioning of some new ones. To be following by some implementation, of course - when you get around to it.

ole joyful

P.S. Have you ever seen a round piece of prettified paper or other material stuck on a frig, etc., with "tuit" written on it?

When spouse says that s/he'll do so-and-so when s/he, "gets around to it ... " - give it to him/her.

When your kid asks what that is, tell her/him that it's a "round tuit" that they're always saying that, " ...I'll do when I get a .... "

Good project for spouses (or is that "spice"?) of procrastinators would be to make one such and quietly add it to the frig door, don't you think?

OJ