My children are prone to complain if they see the same meal too many times in a row. To keep them from getting food boredom, I often take leftovers and turn them into something new. I do pinto beans on a Monday night, doubling the beans and setting the extra aside. I serve cornbread for dinner on Tuesday or Wednesday, and the following day for lunch I serve the reheated beans spooned over the cornbread. For me and the kids, we’ll eat three slices of cornbread and a third to a half a pound of dry beans for a lunch.
Final cost- 73 cents a serving using organic beans or 67 cents a serving for conventional. If you can use cornmeal that isn’t gluten-free, it will be a cheaper meal. [click to continue…]
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