Using crescent rolls is the easiest way to make these, but the thriftiest way would be to use your own homemade dough, such as this easy no-shortening biscuit dough recipe. Just roll out the dough to about 1/8″ thickness and cut. The ketchup is optional, but it does add good flavor.

Easy Pigs in a Blanket Recipe 

8 hot dogs (We love the Oscar Meyer Angus)
1 can crescent rolls (or homemade dough)
4 slices American Cheese
Ketchup

1. Heat oven to 375 degrees. Lay out crescent triangles or cut dough on a baking sheet. (I prefer to line it with a silicone liner.) Drizzle with ketchup.

2. Place half a cheese slice on each triangle.

3. Place hot dog on triangle at an angle and roll up, covering as much as possible with the dough (you can stretch it a bit, just try not to break it.)

4. Evenly space on the baking sheet and bake for 11-13 minutes or until golden brown.

This unique guacamole recipe is lower in fat than traditional guacamole and also has a little boost of fiber. It is adapted from a Whole Foods Market recipe.

1 can chickpeas (garbanzo beans), drained
1 clove garlic, halved
1 avocado, peeled
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
1/2 tsp. salt
1 plum tomato, seeded and chopped
1 Tbsp. minced fresh jalapeño pepper (if you want to add a kick)

Place beans and garlic in the bowl of a food processor and pulse until coarsely chopped. Place in a bowl and add avocado, cilantro, lime juice and salt. Mash until well blended. Stir in tomato and jalapeño (if using).

https://thriftyrecipes.com/72/

Try your bacon and eggs in a whole new way with this recipe courtesy of  Eggland’s Best.  It’s great for a game-time snack, a family get-together, or an easy make-ahead breakfast. 

12 Eggland’s Best eggs
1/2 C reduced-fat mayonnaise
2 tsp Dijon mustard
1 tsp cider vinegar
1/4 tsp salt
5 slices turkey bacon (I prefer regular bacon, but it ups the fat content)
1/4 C fresh chives, chopped

Hard cook eggs and cool completely. Cook bacon until crisp; drain and cool. Once cool enough to handle, crumble and set aside. Remove shells from cooled eggs and slice in half. Remove yolks and place in a bowl. Mix yolks with mayonnaise, mustard, vinegar, salt and bacon. Put yolk mixture in a freezer bag and cut off a corner (or use a pastry bag if you have it). Fill each egg white with yolk mixture. Sprinkle with chives.

Use this recipe to make your own crunchy fish sticks.  For a fun spin with a special taste, use Pringles Salt & Vinegar flavor, but if you’re not sure if your kids will go for that, stick with regular Pringles.

2 6.38-ounce cans of Pringles (Regular or Salt & Vinegar flavor)

2 pounds cod fillets, cut into strips

2 cups skim milk

1. Place fish pieces in milk.

2. Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.

3. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes.

4. Remove and let stand, uncovered, 5 to 10 minutes to crisp.