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Tightwad Tidbits for Frugal Living  

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Save money on broccoli by using every bit of it.  If you don't like to eat the stems, you can be frugal in a couple of ways.  The stems are heavy.  Since broccoli is sold by the pound, look for bunches with short stems.  The broccoli will be lighter and cost less.


The stems are tougher and take longer to cook then the florets. If you cook them together, first cook the stems, then add the florets.  If you don't want to eat the stems, be thrift conscious with the vitamins, and remove them and keep them for soups and stews. 


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Frugal footnotes:

Here are a couple  frugal broccoli recipes.


Broccoli and Noodle Parmesan


6 cups noodles, cooked and drained
1 bunch of broccoli, chopped
1/2 cup onion, sliced
2 Tbsp margarine
1 tsp minced garlic
1 can cream of celery soup
1 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup sour cream
salt and pepper to taste

In saucepans, cook and drain the noodles and broccoli. Place in a casserole dish.

Sauté the onions in the margarine.  Add the garlic and soup and mix well.  Add cheese, and stir until melted.  Blend into casserole dish.  Add sour cream, salt and pepper.

Bake 30 minutes or until cheese bubbles.


Broccoli Corn Casserole


2 packages frozen broccoli, thawed
2 cans corn, cream style
1 egg, beaten
1 cup bread crumbs
1 cup cheddar cheese, grated

Combine the broccoli, creamed corn, and egg in a small bowl.  Mix well, and then place in a casserole dish.

Top with bread crumbs.

Bake at 350 degrees for 45 minutes. 

Remove from oven, and add cheese on top.  Continue baking for another 15 minutes, or until cheese is bubbly.








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