Five Dollar Remedies

Here are some $5 remedies for back pain, sore throats and tooth aches, you've heard of some of Grandmas' old wives tales, well these remedies actually work.

Make sure you check out the $5 Vegetable Lasagne Recipe which is tasty and won't break the bank.

$5 Remedy for Back Pain

In a paper cup add two drops of peppermint oil and fill with water, then freeze.

Apply to inflamed back area.

$5 Remedy for a sore throat
1/4 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
2 tablespoons of water
1 tablespoon honey
Mix all together and drink, this is a potent mixture but it will sure get rid of that sore throat before it gets any worse.
  Cayenne is a metabolism booster.
when I have a sore throat, I leave out the lemon and add vinegar. Really works! Take as often as you need too.

$5 Remedy for Tooth Ache

Try chewing on Whole Cloves

$5 Remedy for Bad Breath

Chew on fresh parsley

$5 Remedy for Uneven Skin tone.
3 Tablespoon gram flour
1/4 teaspoon of turmeric
2 tablespoon of milk
Mix all together and mix this paste to face or skin, leave for 20-30 minutes and wash off with warm soapy water.

$5 solution for chapped lips

1 tsp lemon juice

1 teaspoon sugar

1 teaspoon of raw honey

Mix all together and apply to lips, this not only tastes good, it will help with those chapped lips.

$5 solution for Dull Hair,

Almond Oil

BEST $5 VEGETABLE PASTA PIE

Each serving in this pie has 360 calories and 21 grams of protein,  – and it can feed your family for under $5! Serve warm or cold.

Ingredients
Serves 4

3 oz whole-wheat macaroni
6 large eggs
2-3 carrots, finely grated
2 tbsp canola or vegetable oil
2 cloves garlic, thinly sliced
1 14.5-oz can low-salt diced tomatoes
10 oz frozen, chopped spinach, thawed and squeezed dry
3 oz reduced fat cheese, shredded
Salt and pepper to taste

Directions
Preheat oven to 375˚F. Bring a large pot of lightly salted water to boil and cook the macaroni according to package directions. Drain the pasta and set aside.

Whisk 2 eggs in a bowl and add 1/3 of the grated carrot and 1/3 of the cooked macaroni. Season with salt and pepper. Heat 1 teaspoon of the oil in a non-stick skillet, add the egg mixture and cook over medium low heat until the eggs are set but not dry. Slide this noodle “pancake” onto a greased cookie sheet and keep warm. Repeat this process two more times to create a total of 3 noodle layers.

Add 1 teaspoon oil to the skillet and sauté 1 clove garlic until soft. Add the canned tomatoes, season with salt and pepper and cook until the juice has evaporated and the tomatoes are almost dry. Set aside and repeat the process with an additional teaspoon of oil, the remaining clove of garlic and the spinach.

Add the first noodle pancake, browned side down, to a greased pie plate. Top with the cooked spinach and add 1 ounce of the shredded cheese. Add a second noodle pancake and top with the tomatoes and 1 ounce shredded cheese. Top with the final noodle pancake, browned side up, and remaining shredded cheese.

Bake in oven for 10 minutes. Cut into wedges and serve hot or cold.