The turkey is obviously the star of your Thanksgiving meal, but everyone knows the Thanksgiving sides dishes are what really make the meal. Creating yummy side-dishes doesn’t have to cost a lot. InCharge’s Savvy Elf is sharing her some of her favorite sides for Thanksgiving that will cost you under $5.00 to make! Check them out below:
Removing the crust makes this quiche easier to make, healthier and saves some money.
- 1 cups shredded Swiss cheese (8 oz) $2.00
- 4 eggs: $.66
- 1 cup milk $.50
- ½ teaspoon salt $.05
- ¼ teaspoon pepper $.05
- 1 small bag frozen vegetables: $1.50
Heat oven to 375°F.
Grease pie dish. In medium bowl, beat eggs, milk, salt and pepper with wire whisk or fork until well blended. Pour in frozen vegetables and layer cheese on top. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.
Total cost: $4.84
Carrot Souffle Recipe
Carrot Souffle is a sweet and nutritious side dish that everyone will love. It’s also unique and brings some French flair to the Thanksgiving table.
- 1 pound carrots, coarsely chopped .60
- 1/2 cup butter: $1.50
- 1 teaspoon vanilla extract: $.20
- 3 eggs: $.50
- 3 tablespoons all-purpose flour $.10
- 1 teaspoon baking powder $.10
- 1/2 teaspoon salt $.05
- 3/4 cup white sugar $.25
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Total Cost: $3.30
Deviled Eggs: the $2.50 appetizer that feeds 24
- 1 dozen eggs ($2.00)
- pinch of salt
- pinch of pepper
- 2 tsp. of mustard,
- 1/3 cup of mayonnaise ($.50)
If you want to spend an extra $1.00 you can add a sprig of fresh parsley to the top of each egg (or paprika).
Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper.
Spoon the mixture into the whites and sprinkle with the desired toppings.
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