HOMEMADE THANKSGIVING SIDES $3.72 VS. STORE BOUGHT SIDES $10.88

Did you miss yesterday's Thrift Thursday?

We covered cheap Homemade sides VS. Processed Store-bought.

Watch the full segment here!

Homemade Cranberry Sauce: FREE vs. buying Canned Cranberry ($1.25).
Green Bean Casserole - $1.94 vs. buying canned cream soup, green beans & fried onions ($4.99).
Homemade Whipped Topping - $.50 vs. buying Frozen Tub of Whipped Topping ($1.08).
Honey Glaze Roasted Carrots - $1.28 vs. buying yams & marshmallows ($3.56)

Homemade Sides - $3.72 vs. store-bought sides - $10.88

Homemade Cranberry Sauce = FREE at albertsons with doublers

Ingredients:

·         (1) 12oz Bag of Fresh Cranberries

·         1 Cup of Sugar

·         2 Tablespoons of Water

·         Zest of an Orange Peel

Directions:

·         Place all ingredients into a saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

·         Once Sugar is dissolved, increase the heat to medium-high and cook until the cranberries burst, about 12 minutes.

·         Reduce the heat to low and simmer to let thicken.

·         Now is the time to add more sugar or other seasonings if desired to taste

·         Place in the fridge to cool before serving.

Green Bean Casserole $1.94 ($.66 Onions, $.78 Frozen Green Beans, $.50 chicken broth)

Ingredients

For the topping:

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons corn starch

1 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided

1 pound fresh green beans, rinsed, trimmed and halved

1 medium onion, thinly sliced

2 tablespoons butter

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup Milk

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, corn starch and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat.  Add the onion and 1 teaspoon salt and pepper and cook, stirring occasionally, until the onions become clear.   Add the garlic and  continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the milk. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in all of the green beans. Top with the onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Homemade Whipped Topping = $.50 at Paul's Market

1/2 cup of Whipping Cream = 1 cup of Whipped Topping

Ingredients:

·         Whipping Cream

·         1 Teaspoon of Vanilla

·         Sugar to taste

Directions

In a mixing bowl beat the whipping cream until thick and sticks to the beaters.  Add the vanilla and small amount of sugar until desired sweetness.  Mix a bit longer to combine.

Honey Glazed Roasted Carrots = $1.28

Ingredients:

·         Carrots

·         Honey to Glaze

·         Salt & Pepper

Directions

Pre-heat oven to 400 degrees.  Coat a baking sheet with non-stick spray or olive oil.  Cut carrots into desired chunks or strips.  Place the carrots onto the baking sheet, drizzle with honey and sprinkle with Salt & pepper.  Bake until browned and tender.

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