Substitutes CAN BE.... Frugal, Fun & Flavorful

We have all had those moments when working on a recipe or dinner and BOOM we realize that we are out of something that seems to be a key ingredient.  WHAT DO YOU DO?
Do you stop and make an extra run out to the store?
Do you scrap the whole thing?
Do you figure out a functional substitute?

I like figuring out a substitute.  I think some of my best meals/bakes have come from experimenting with a new ingredient!
Nothing is etched in stone.  Don't be afraid of trying new and different things.

• I like to add fruit juice or Kool-Aid mix  to homemade tea to jazz up the flavor.  Fancy flavored teas cost a small fortune - and it is so easy to make your own.  You can make them as strong or light in flavor as you wish
• Use fruit juice, leftover juice from canned fruits, stale pop, etc. as part of the liquid in Jell-O.  Gives you a new and lovely taste.
• Remember that you can grind your oats to make oat flour if necessary for a recipe.  No need to go out and spend a lot on a bag of oat flour you may not use.
• Add leftover (smashed) baked beans to meatloaf or meatballs.  They are yummy and they are so moist.  Also think about topping a burger with some cheese and baked beans.  Smashed baked beans can be added to chocolate cake recipes (as part of oil/liquid) for a super rich cake.  Back in the day - schools used to do this all the rime with leftovers - best cake ever!
• DID YOU KNOW - 1/2 cup of real fruit juice is equivalent to a serving of fruit?  Yep!
• Save leftover chips, crackers, stale bread - to grind up and use as coating when frying.  We love using cheese crackers for a bit of favor.  TRY grinding up pork rinds to coat  items for baking - they are gluten free!  Triscuit crackers are good as well and come in many flavors!

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I actually choose to substitute an egg in baking with either a banana, applesauce, or peanut butter - depending on what I am baking.  I love the idea of using soy protein - I always have protein powder in the pantry (for SHTF stash).  I keep ground flax in the freezer all the time as well - great in muffins (good for you as well).

• Need to thicken a pot of soup or stew?  Yes, you can use corn starch or flour - but think outside the box and add extra flavor.  A small package or equivalent  of country gravy mix is great in any creamy type soup - adds a ton of flavor.  Instant potatoes can be used to thicken and it adds hidden veggies!  A packet or equivalent of any gravy mix will add flavor and thicken up nicely (I always add to stew).  A recently new one for me is to MIX 1/3 cup Masa (corn flour - used in corn tortillas) with 1 1/3 cup milk.  Whisk until absorbed and use in creamy Mexican soup dishes or corn chowder.  This adds the best corn flavor!!!
• Leftover rice mixed with egg and parmesan cheese packed into a pie pan makes a great crust for a quiche or a hearty/savory - meat/veggie dish - no need for a basic pie crust.
• Leftover rice can also be added to meatloaf or meatballs - stretches meat a little further
• Keep the crumbs from the bottom of cereal boxes and cookie containers to use as toppings on ice cream or pudding - no need for sprinkles!
• No creamer for your coffee?  Use milk, real cream, ice cream, cool whip, whipped cream, or hot chocolate mix for a change

Over the holidays I was mixing up my 'harvest potato' casserole and came to realize I had no corn flakes (used in the topping).  I did have fruit & flake cereal - so I literally went through the amount I needed and picked out the dried fruit (returned to box) and it worked fine.  No panic - just improvised with what I had.  Truthfully any non-sweet cereal would have probably worked.

Get creative. Like I said earlier - nothing is etched in stone.  Substitute  and save money and MAYBE find a new taste sensation that your family loves!
PLAY WITH YOUR FOOD - IT'S OK!