This was a mid-to-late afternoon snack to cover lunch and my dinner on this Sunday because I knew I needed a wise meal before singing at Disney with the choir and new I wouldn't be fed well the rest of the night.

This was also a great budget meal because everything was on sale except the tofu, naturally. Peas are a great investment of money even though many people don't like them. The small vegetables fill up the plate and the stomach because there is little air mixed with them. A full Bird's Eye bag feeds four with a serving or two left over for another meal. The concept when making four items is to make sure that they all are still hot when they get to the table. First, start the sweet potatoes, they take 30 minutes. Then, do a brief heating of the peas in the microwave, they can be rewarmed just before serving. Next, do tofu, and save the last 90 seconds for warming the rice just before serving.

Sweet Potato Recipe

One whole sweet potato feeds four with this recipe. Wash and peal the potato, slice the potato into 1/4 inch rounds. Cover a jelly roll pan with aluminum foil and sprinkle olive oil on the pan. Rub each slice of sweet potato over the pan to coat with olive oil. Turn the sweet potato over and repeat. Generously sprinkle the sweet potatoes with seasoned salt or other favored salty flavor. Roast at 400' for 20-25 minutes. Turn over half-way through. Skipping the oiling of the potatoes on both sides makes the potatoes stick to the aluminum foil.

Peas

Cook the peas according to package directions on the stove or in the microwave. Just remember to watch them so they don't wrinkle too much.

Wild Rice

Uncle Ben's wild rice, is a fantastic, quick side-dish. I love buying the 90 second microwaveable rice because I am challenged finding the rice in a box to cook myself. I only purchase the rice when it is on sale, however, and do stock up when I find it. Remember to tear the top of the package enough for ventilation. I forgot to do that once, and the bottom of the package exploded during cooking. Fortunately, everything was still edible.

Fried Tofu

Cut half a block of tofu into bite-sized squares. Generously cover a skillet with about 1/4 cup olive oil and heat on medium to medium-high (add additional oil during cooking as needed). In a Ziplock bag or lidded container, drop the tofu into 1/2 cup flour. Seal bag or container and shake well until each piece of tofu is covered. Do not leave the tofu in the flour or it will become sticky, like glue. Flour the tofu only when the oil is ready and it is time for frying. Carefully, drop the tofu into the hot skillet and cook, turning every 5 minutes until brown. Remove tofu and dry on a paper towel before serving.

Serve the sweet potatoes with ketchup, the fried tofu with soy sauce, and the peas with whatever is best. I'm not a great fan of peas and haven't the slightest clue how to make them taste better.

Cost of Meal

• $0.43 Sweet Potatoes (Publix, the sale that week was cheaper than Costco and Walmart)
• $0.89 Peas (Publix, 50% off bags)
• $1.39 Tofu(Walmart)
• $1.29 Wild Rice (Aldi)
• $0.06 Flour (Walmart)
• $0.10 Olive Oil (Publix)
• $0.25 Seasoned Salt (Home Mixed)
• $4.41 Total for 4 to eat, plus another meal of peas leftover.