Cent Saving Saturday: Eat Sandwiches!

Cent Saving Saturday


Note to readers:  It is due to one of my readers that I managed to remember to front load this post.  When talking with one of my favorite coworkers, she reminded me that this blog existed (getting geared up for a new school year has kinda veered my mind away) and thus that I needed to get my tush in gear with my posts!

If you followed the roast beef debris sandwich posts, you know that I’m not the world’s biggest fan of sandwiches.  Josh is.  Muffin is perfectly fine with a jam sandwich.  But, as for me, not so much.

There are a few exceptions.  Meatball subs.  Roast beef debris.  Po boys in any form.

I think my distaste of sandwiches in general goes back to mushy bread in lunch boxes (mostly ones of my own making…my mom’s were always excellent).  But, for today, I’m going to share for you my favorite childhood sandwich.

No.  It isn’t PB&J.  I still can’t eat PB&J.  If I eat peanut butter (rarely), it has to be mixed with chocolate.  Even now, I’m cringing at the thought of PB&J.  When Muffin requests PB&J (to beef up his jam sandwiches), I make them, but I gag a bit.

Nope.  My fave sandwich came about when, according to my mom, we were kinda out of other sandwich ingredients.  The cupboards were a bit bare.  We had white bread.  We had mayonnaise.  We had a block of cheddar cheese.  And we had hamburger-sliced dill pickle slices (the crinkly cut ones).  I will spare you a picture of my fave sandwich.

We call it the cheese-and-dill-pickle sandwich.  Unpretentious.  Probably not too healthy.  Characterized by it’s salty flavor and the vague greenish tinge of the bread being exposed to the dill pickle.

For me, comfort food at its lowest common denominator.  If I need comfort food, and I need it FAST, this is what I go for.  Oddly enough, I’ve never made it for Muffin although he loves the components.  So, I can only assume it is Muffin Approved.

Cheese and Dill Pickle Sandwich

2 slices white bread, preferably crusts removed


slices of cheddar cheese to cover one side of one piece of bread, preferably thinly sliced

6-8 dill pickle slices

Slather mayonnaise on both sides of the bread.  Arrange cheese on one side of the bread, trying not to leave too many gaps with bread exposed.  Layer pickles over that.  Top with bread.  Cut into two rectangles.  Wrap in plastic wrap or place in sandwich baggy for lunch consumption.

Warning:  This sandwich will probably make a few appearances Fridays when I’m on duty.  (I doubt any students will want a sample, but it is totally delish!)

But…if you need a healthier sandwich…here is the newest (last night’s) creation by Muffin.

Take two slices of garden fresh cucumber…fresh from the garden…pickling cucumbers.  Take a few spoonfuls of seasoned, boiled collard greens.  Now, before I go any further and petrify you even more, let me just say…I love our garden’s cucumbers.  I love collard greens.  But this made me gag.  It was more of a crudite sandwich.  Put a bit of collards on one cucumber slice, top with the other slice of cucumber.  Consume.  Repeat to the fear and disgust of one’s parents.  Oh!  And here’s a plate of Friday’s din-din.  Guess who didn’t follow the meal plan (which went to hockey sticks this week).

Now on to your specials for the week (NW Louisiana and North Bay, Ontario, style!):


Boneless half pork loin $1.99/pound

Coke, Diet Coke, or Sprite, 2 L, 99 cents each (limit 4 with coupon)

Wonder bread, 99 cents with coupon (limit 4 with coupon)

Hershey’s or Mars candy bars 49 cents (limit 6 with coupon)

Capri Sun $1.49 wyb 6


Northwest red cherries $1.99/pound

Boneless skinless chicken breasts $1.99/pound

Kroger cheese, 8 ounce, $1.99

Red tomatoes on the vine 99 cents/pound

Romaine and leaf lettuces 99 cents/pound

Corn 3 ears/$1

Super 1 Foods

Red or black plums 98 cents/pound

3 pound bag onions $1.48

Oscar Mayer value shaved meats $1.77 (one pound package with coupon and $10 pre-coupon purchase, limit 4)

Fast Fixin’ chicken breast strips or nuggets $3.77 (same parameters as above, limit 4)

Minute Maid premium punch, gallon $1.98 (same parameters as above, limit 3)

Ocean Spray juice drink (64 ounce bottle or mini bottle pack) $1.98 (same parameters as above, limit 4)

Fresh baked baguettes 75 cents (I wanna make some of the blue cheese baguettes again!)

Food Basics

Coke/Pepsi 18 pack of cans $4.88

Cherries $1.88/pound

Cap Off Sirloin Tip Steak Family Pack $3.48

Romaine hearts, pack of 3 $1.88

Tomatoes on the vine 98 cents/pound

English cucumber 98 cents each

Packham pears 88 cents/pound

Laughing Cow cheese, round, $1.99 with coupon

Crush, Dr. Pepper, or Schweppe’s ginger ale, 2L, 98 cents

Fresh Co.

Carnation evaporated milk 97 cents each (limit 8)

Red Path granulated sugar, 2 kg $1.97

Ontario tomatoes on the vine 79 cents/pound

Ontario seedless cucumbers 97 cents each

Limes 10/$1

Giant Tiger

English cucumber 77 cents each


Ground beef, $2.99/pound

Red or green leaf lettuce 99 cents/pound


Sugardale hickory smoked bacon, 375 g, $1.99

Dare cookies $1.99

Buy 6 pack of Libbey’s fountain sundae glasses, receive the following free:  ice cream, ice cream topping, sprinkles


Seedless cucumbers, 6 pack (small) $1.47


Value pack pork side ribs $1.97/pound

No Frills

Clamato $1

Ziggy’s fresh filled pasta $2

Old Mill hamburger or hot dog buns $1

Royal Gala apples $1/pound

Garlic 3 pack 4/$1…That’s 8.25 cents per bulb of garlic…we are paying at least 5 times that here!

Minute Maid juice concentrates 2/$1

Lysol wipes 70 count (2×35 wipes) $2

What is your favorite go-to instant comfort food?


Please Don’t Heat Up the Kitchen New Recipe Challenge: Simple Crockpot Chicken and Dumplings

Please Don't Heat Up the Kitchen New Recipe Challenge

(Ducks the arrows that I know are coming)  My grandmother was known for her chicken and dumplings.  My sister continued to perfect my grandmother’s chicken and dumplings after she was married.  My uncle made chicken and dumplings before he passed away.

This is not their chicken and dumplings.

I do plan on posting my sister’s/grandmother’s/uncle’s version once the weather cools down and I need to heat up the kitchen and the rest of the house.  For today, I am relying on a slow cooker version from the Slow Roasted Italian.  There are elements that are (sorta) close to my grandmother’s version, although my grandmother did not add bay leaves, parsley, poultry seasoning, or onion powder.  This is not as veggie filled as some versions (my grandmother’s included no veggies and was usually served with a version of a salad).  There are a few (glaring) differences.  Grandmother always used a whole cut-up chicken.  This recipe calls for boneless skinless breasts.  She boiled the chicken in water to make the broth that was used as the backbone of the sauce.  This one calls for canned or homemade broth separately and the chicken cooks in the sauce.  My grandmother’s recipe uses cut dumplins (no, that is not a typo).  This one uses scooped ones.

The cooking actually finished closer to 2:00, but I hadn’t eaten lunch yet (and knew I had to try them).

Update:  I have now eaten them.  And although I love my grandmother’s chicken and dumplins (now my sister’s chicken and dumplins) best, I’m okay with these as a Please Don’t Heat Up the Kitchen substitute.  I am a bit undecided on the drop dumplins.  I think I might need to use my grandmother’s actual dumplin recipe and cut them in strips so that they will be more familiar.  These were a bit doughy…think really big gnocchi…cloud shaped and puffy.  Still, I liked them.

I actually kept (fairly) close to the original recipe (hahaha), but I did make a few alterations (namely using up things and leaving out some things I don’t normally have in the kitchen).  Follow along with the original if you want to see where I veered.

Simple Crockpot Chicken and Dumplings

Adapted (pretty strictly) from the Slow Roasted Italian

2 pounds boneless skinless chicken breasts, uncooked

2 cans cream of chicken soup (I really want to do the homemade kind next time and use three cups of that)

4 cups chicken broth

1 1/4 cups chicken stock

3/4 cup evaporated milk

1 chicken-flavored bouillon cube

3 tablespoons butter

2 teaspoons onion powder

2 bay leaves

1 teaspoon parsley flakes

1/2 teaspoon fresh ground black pepper

1 recipe dumplings

In your slow cooker, soup and the seasonings (except for the bay leaves).  Stir in melted butter.  Slowly add in broth/stock/evaporated milk, stirring to remove lumps.  Stir in bay leaves and place in chicken breasts.  Cover and cook on high for 5 hours, stirring occasionally.  I had to go out of the house for most of this process, so I only stirred once an hour before the timer went off.  Remove chicken and shred it, returning it to the slow cooker crock.  This is easy since the chicken is tender from the slow cooking.  Add dumplings with a tablespoon scooper (I would use something smaller), and cook on low for 1 hour.  Do not stir until done cooking.


2 cups flower

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 tablespoon butter

3/4 cup milk

1/4 cup water (I eyeballed the 3/4 cup in a one-cup measuring cup and added in water to the top)

Combine first three ingredients.  Using finger tips, massage in butter until the mixture is the consistency of clumpy cornmeal.  Stir in liquid ingredients with a fork until a ball forms.

To me, chicken and dumplins is the ultimate comfort food.  We often served it with a special salad (that I hope to make and post shortly).

This recipe is Muffin Approved.

What is your favorite comfort food?

Muffin Approved