$avings $aturday...October week 1 Using my one "Hot Deal"

As October started, after making a stock-up run to The Dutchman’s in Cantril, a block-sized Mennonite store, and looking through my big freezer that I want to defrost later this month, I decided I’d better try to cook from my freezers and pantry for the month.  During the summer when we get more fresh produce, I don’t deplete my pantry as quickly, instead adding home-canned items. My rules…I only buy fresh milk and eggs if needed, and choose only the very best deals…usually one a week during the month.  

So, on week one, my purchase was 24 ounces of very good store brand cottage cheese for 91¢.  I had several meals I could make from it; we don’t mind if we repeat an ingredient during the week.  Obviously I needed to use the cottage cheese up during this first week.  I buy full fat small curd cottage cheese as it works best in these recipes.  We filled out our week's menu with other items from the pantry and freezer.

Click on the photo captions to go to the recipes.  Both of the casseroles are stove top recipes so you don't heat up your kitchen.

My first dish was macaroni and cheese with vegetables.  Everything in the recipe is in my freezer or pantry except the fresh cottage cheese and milk, which I had on hand.  (I also store powdered milk for baking and using in a pinch).  This dish uses 1 cup of cottage cheese and was a good choice on Friday.

Another small recipe for only 2 …I could use up some spaghetti sauce from my “Use It Up” box in the freezer and some cottage cheese too.  We will separate these pasta dishes by a few days so we don’t have them too close together.  This only uses ¼ cup cottage cheese.

Skillet Lasagna

And on the weekend, I will bake these buns and stash some in the freezer for the rest of the month and make hamburgers to use some the same day.  The buns use 1 ½ cups cottage cheese.  If I have a little cottage cheese left over my husband will take care of it on the spot!

Pumpernickel Big Buns


  1. That was a very good deal on the cottage cheese. And, you put it to good use.

  2. This is very interesting. What do you buy in Cantril? I don't do canning but I am interested in having a stocked pantry and freezer.

    1. Besides kitchen pots and pans, gifts, housewares, shoes, they sell meat, frozen items, refrigerated items and bulk groceries and spices and seasonings and much more. I usually buy sale items on meat, bulk flours, grits, oatmeal, clearjel, etc., pasta, dried fruits, dried beans, bulk jello, spices, seasonings, bulk yeast, butter, lard, and canning supplies.
      Look at this link for more information: The Dutchman’s

  3. What a fantastic deal on the cottage cheese.

  4. In a 1984 Woman's Day magazine that I have held onto because of the recipes there is a recipe called "Cottage Enchiladas" that uses cottage cheese. I am a Latina woman and I was very skeptical about this recipe, but I made it for a vegetarian friend and it was a hit. My family and I liked it too.

    Cottage Enchiladas

    2 cans (4 oz. each) chopped green chilies
    4 cups (16 oz.) shredded cheddar cheese, divided
    1 carton (12 oz.) creamy cottage cheese
    1 clove garlic, minced
    1/2 tsp. ground coriander (I substitute about 1/2 cup of chopped cilantro)
    1/2 tsp. salt
    1/8 tsp. pepper
    12 corn tortillas
    oil for frying corn tortillas
    1 cup sour cream
    1 jar green enchilada sauce (you can also use green salsa)

    Preheat oven to 350. In a medium sized bowl, mix together chilies, 2 cups cheddar cheese, cottage cheese, garlic, coriander or cilantro, salt and pepper. Set aside. In a heavy skillet, fry corn tortillas, 1 at a time in hot oil a few seconds on each side until limp. Drain on paper towels. Spoon one heaping tablespoon of cheese mixture on each tortilla. Roll and place seam-side down in a 13 x 9-inch baking dish. Spoon remaining cheese mixture in a row over center of enchiladas. In a medium-sized bowl, combine sour cream and enchilada sauce. Pour over tortillas. Top with remaining 2 cups shredded cheese. Bake for 25 to 30 minutes until bubbly.

    This recipe makes about 6 servings. There are only 3 of us in my family so I use half of the filling and save the rest for next time.

    1. Thanks, Briana! This sounds like something we would like to make.

  5. It's very interesting to hear of your approach to cooking from your freezers and pantry, as well as finding a variety of ways to take advantage of the great deal on cottage cheese! I'll be trying your skillet lasagna recipe this week, but my oh my, do those rolls look good too! Alll the recipes (including Briana's) look like ones we would enjoy.


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