Frizzle Those Straggling Pieces of Lunch Meat

We don't buy lunch meat that frequently in our house, largely because there are so many other frugal options out there, but also because we try to avoid the overly-processed, nitrate-rich foods like that. However, we do indulge on occasion, probably once a month or so.

Unfortunately, what usually happens with our lunch meat purchase is that we all have a nice big sandwich one day and then have some straggling slices of meat. There's rarely enough for a second lunch, or even enough to make a sandwich just for Eric. So I like to use a little trick I learned from my dad - frizzled lunch meat.

Ordinarily ham is the lunch meat of choice for frizzling, but we have found it works just as well for turkey or roast beef. (And even the occasional fried bologna. Shocking, I know! But when you grew up with fried bologna being a huge breakfast treat made by your dad, you never really lose the taste for it.)

To frizzle lunch meat, cut slices into thin, long strips.
Then melt about a tablespoon of butter in a small skillet. Add the meat and cook for about 2-3 minutes, until ends are curled and meat is lightly crisped. I tend to cook mine a little longer because I like it really crispy.A great use for this frizzled meat is stirred into scrambled eggs. Or even just eaten plain, as a snack, which my kids go crazy for.

This post is being linked to:

• Kitchen Tip Tuesdays at Tammy's Recipes
• Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tightwad Tuesday at Canada Girl