Dollar Store Challenge: Pancake Mix & Peach Muffins Recipe

When I was doing the Dollar Store Challenge last week, I had the chance to get a good look at the non-junk-food ingredients that the store had to offer. I was inspired to try to make another meal from the ingredients, this time a to-go, prep-ahead breakfast or lunch. I was inspired by some of the pancake mix muffins I’d seen on the Internet, but of course I had to make some serious adaptations to adjust for what’s available at the Dollar Store. As a bonus, it’s also vegetarian (although not vegan), and can be made nut-free.

What I bought was:

1 x Aunt Jemima Original Pancake Mix @ $2.50/ea
1 x Fruitropic Peach Halves 398mL @ $1.00/ea
1 x Fruitropic Coconut Milk 398mL @ $1.25/ea
1 x Unsweetened Apple Snack Fruit Combo Applesauce 452g @ $1.25/ea

Subtotal: $6.00 + tax
Total with tax: $6.00

(None of these food items were taxable.)

When budgeting for this meal, keep in mind that there will be leftover pancake mix, coconut milk, and applesauce that can be used in additional recipes.

After having made the muffins, next time I would probably add a spices for inexpensive added flavour and some chopped walnuts for crunch and weight. I didn’t see either of these ingredients at my local Dollar Store, so it wouldn’t strictly conform to the challenge, but you could easily stay under the $10-to-serve-four-people mandate by buying small quantities of both at the grocery store or Bulk Barn. Of course, if you’re allergic to nuts or you want to send the muffins to a nut-free environment like an elementary school, just skip them!

Here’s the recipe:


I didn’t use spices in this batch, so if you follow the recipe, the colour of your final product will be slightly darker.

Pancake Mix & Peach Muffins
Makes 14-16 muffins

Preheat the oven to 400°F (205°C).
In a large mixing bowl, combine:
2 1/2 cups pancake mix
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup canned coconut milk*
113g single-serve cup of applesauce
Open a:
398mL can of peach halves**
Drain the syrup from the peaches into a measuring cup. Top up the syrup with water until the combined liquid measures 1 cup. Add the liquid to the mixing bowl. Mix until batter is smooth.

Chop the peaches roughly and fold them into the batter. Also fold in:
2/3 cup chopped walnuts***

Grease a muffin pan or spray with baking spray. Ladle batter into cups about 2/3 full.

Bake for 14 to 16 minutes, or until a cake tester inserted into one of the muffins comes out clean. Turn them out of the pan immediately and place them right-side-up to cool on a wire rack. Muffins may be eaten right away or cooled completely and then stored in a sealed container at room temperature.

*Canned coconut milk tends to separate, so stir it well before measuring.
**Other types of canned fruit or fruit mixes may be substituted, so long as they are in a light syrup.
***Walnuts are optional.

Dollar Store Challenge: Tuna Noodle Casserole Recipe

One of the culinary challenges I’ve heard people talking about is to make a meal out of ingredients bought entirely from somewhere that doesn’t specialize in food. Gas stations, convenience stores, discount stores, that kind of thing. Here is the rules that I’ve seen:

1) Ingredients must all come from a single location. Exceptions can be made for water, small amounts of salt, pepper, oil, and commonly-available, inexpensive dried spices.
2) Ingredients purchased must come in under a certain budget (I chose $10.00 before tax).
3) The meal should feed at least four adults.
4) There must be some actual cooking involved. You may combine ingredients from instant meals or canned goods, but they can’t be served as-is with no changes.
5) The meal should be as healthy as possible; it should not be able to be mistaken for a dessert.

There is a lot of food available at the local Dollarama, but most of it is junk food. Chips, candy, chocolate, soft drinks, that kind of thing. There is a small section near the back of regular food, but nothing is perishable. I wanted to include some fruit and/or veggies in the meal, and preferably a bit of meat if possible, so that narrowed my choices even further. I was tempted to make spaghetti with tomato sauce (there was both pre-made spaghetti sauce and canned tomatoes, tomato paste, and Italian spice mix), or canned soup/stew with Bisquick dumplings, or pancakes with canned fruit (there was pancake mix, coconut milk to replace cow’s milk, canola oil and applesauce to replace the eggs, and a couple of kinds of canned fruit as the topping). However, I finally decided on a tuna noodle casserole.

My ingredients were:

2 x Pacific Pride Flaked Light Tuna in Water 130g @ $1.00/ea
1 x Fruitropic Coconut Milk 398mL @ $1.25/ea
2 x Aylmer Vacuum-Packed Whole-Kernel Corn 341mL @ $1.00/ea
2 x Campbell’s Cream of Mushroom Soup 284mL @ $1.00/ea
1 x Buongusto Macaroni 900g @ $1.00/ea
1 x Old Dutch Original Potato Chips 40g @ $0.50/ea

Subtotal: $8.75 + tax
Total with tax: $8.82

(Only the chips were taxable.)

I was very happy with the end result, which I based on the Campbell’s® Tuna Noodle Casserole from Allrecipes.com. Of course, I had to make changes for the available ingredients, but I had to start somewhere. For example, I replaced milk with coconut milk, frozen peas with canned corn, egg noodles with macaroni, and the dry bread crumb and butter topping with plain crushed potato chips. Even so, it worked really well! I think that I will probably make this recipe again, but not in challenge-mode, so that I can use frozen corn instead of canned since I greatly prefer the taste of frozen.

As a bonus, it’s a great meal for camping (cooked in a pot instead of baked), cottaging, or when trying to clean out the pantry, since all of the ingredients are non-perishable. And at $2.21 a head (assuming it serves the minimum four people), it’s pretty darned affordable. Out of challenge mode, with a bit of bargain shopping at the supermarket, it could be made even cheaper. Around here, I know that cans of cream of mushroom soup often go on sale for $0.50 each, coconut milk is about $0.98, a big bag of frozen corn often costs about $2.00, and dried noodles sometimes go on sale for less than $1.00 a bag. This is all assuming you don’t buy the big name-brand version stuff, of course.

So here’s the recipe:

Dollar Store Tuna Noodle Casserole
Serves 4-6 adults

Fill a medium-sized pot three-quarters of the way with water. Add:
a pinch of salt
Bring the water to the boil on the stove on high heat. Add:
2 1/4 cups dried macaroni
Turn the burner down to medium-high. Cook the pasta until it is al dente. Drain the pasta and set aside.
Preheat the oven to 400°F (205°C).
In a casserole dish that holds at least 2 quarts (1.9L), add:
2 cans condensed cream of mushroom soup
1 cup canned coconut milk*
2 x 341mL cans of whole-kernel corn, drained and rinsed OR 2 cups frozen corn
2 x 130g cans of tuna packed in water, drained and broken up with a fork
Mix well. Add the drained pasta to the sauce mixture, stirring well to evenly distribute the ingredients. Put casserole into the oven uncovered. Bake for 30 minutes or until warmed through**.
Remove casserole from the oven. Open and crush in the bag:
1 40g bag of plain potato chips
Stir the casserole. Sprinkle the crushed chips onto the top of the casserole and bake for an additional 5 minutes. Remove from oven and serve.

*Canned coconut milk tends to separate, so stir it well before measuring.
**If you are cooking this on the stove, heat mixture gently in a pot until it is warmed through and sauce is slightly thickened. Skip the next baking step, and instead garnish each individual serving with a sprinkling of crushed potato chips.