Not a recipe but some tips:
Whenever you have oranges, zest them and let the zest dry out on a plate. Store dried zest in an old spice jar. Same with limes and other citrus fruits. Saves $.
If you have mushrooms that are getting old, slice them and lay them out on a cookie sheet and freeze them. When frozen, store in a baggie in the freezer and use in recipes.
Same idea with jalapenoes and bell peppers, onions, etc. Slice and place on cookies sheets. Freeze. Store in baggies to use later. Making poppers with the already prepared jalapenoes is a snap this way.
Don’t let those tomatoes go to waste. Chop, bag and freeze them, too. We can’t afford to waste anything these days.
If you have too many eggs or there’s a sale, freeze them in ice cube trays. One cube equals one egg. You can also separate yolks/whites before freezing. Once frozen, store cubes in a baggie in the freezer. The only thing you have to remember is to let the frozen cubes thaw at room temperature.
If you have stinky onion or jalapeno hands, rub them around a metal sink or metal faucet a few times. Rinse with cold water. Don’t rinse with hot water because your skin pores will open and the heat from the pepper will move into your skin.
If you want a glass of koolaid instead of a whole pitcher, make up a dry mix like the expensive store bought packages. Put the envelope of dry powder into an old spice jar and stir in whatever sweetener you like. FYI, using half a cup of sweetener rather than the recommended whole cup tastes just the same. Then when you want a drink, just spoon out a heaping teaspoon (YMMV) into your glass of water.
Dandy tips!