Cornbread & Cookies

Happy Chinese New Year, Measure your Feet, National Handwriting and Pie Day

2012-01-23T07:27:00.006-06:00

That's a lot to celebrate and four great excuses to have fun. A couple of years ago I created this post. I talked about creating mealtime fun using some wacky ideas - the kind of ideas that make my teenagers roll their eyes. But hey, I know deep down they love it because they throw in a couple of ideas here and there.

You got to check out all the wacky holidays that are out there. Not really, but I know you will click on the link anyway. Tonight we will be celebrating National Pie Day with a couple of pies for dessert. There were no complaints about that one from the family.

For the Chinese New Year cook up a Chinese meal. There are several simple ones out there to suit any taste and skill. This Broccoli and Beef is quick, easy and yummy - great combination. Cashew Noodle Stir-fry is another yummy and easy dish which happens to be vegetarian. There is always Fried Rice that can be made a multiple of ways with a variety of ingredients. The only problem with it would be is someone not liking rice.

For National Handwriting Day, how about using frosting in a bag to write on graham crackers. The kids (and adults) then can eat their creations. For the frosting in a bag, place room temperature frosting -flavor of your choice - in a ziploc baggie. Snip one bottom corner just enough to allow the frosting to be squeezed out in a thin line - perfect for writing. It is a great snack idea.

Measure Your Feet Day can provide a couple more fun ideas for snacks. What about foot shaped sugar cookies with milk or Fruit by the Foot rolls. Kids can use the latter to measure their feet, but I say ick especially since I have a couple of smelly feet kiddos.

Other holidays and ideas for January 2012

On the 25th (Opposite Day) or the 31st (Backward Day) serve your meal in reverse order. Who is going to complain about eating dessert first?

For the 26th (Spouse's Day), cook a candlelight meal for just the two of you or cook your spouse's favorite meal or dessert.

Does the 27th (Chocolate Cake Day) really need any explanation?

On National Puzzle Day (29th), cut your child's sandwich into a puzzle for lunch. If they take their lunch to school, put a note in the lunchbox wishing a "Happy National Puzzle Day." I have seen a puzzle cutter for sandwiches or just freehand it.

National Cornchip Day (29th) will most likely find my family and I eating Frito Pie for dinner. Any excuse for the not-so-healthy meal will suffice for me.

Need to Inspire Your Heart with Art on the 31st? Decorate cookies with your family and enjoy your inspired creations.

I plan on celebrating Compliment Day (24th) by having my family tell me how great I am. Yeah, that idea earned me another eye-rolling. Enjoy a wacky holiday, create some memories, and Happy Thanks for Reading my Blog Day!

Weekly Menu: 23-29 January 2012

2012-01-22T20:09:00.004-06:00

Links for some of my recipes are include in the menu. Be sure to check them out!
I will include additional recipes throughout the week.

Day One - 30 Minute Meal Night
Breakfast: Waffles, Bacon, Orange Slices, Milk

Snacks: Magic Milkshakes

Dinner: Fried Rice, Melon Slices, Garlic Green Beans

Day Two -Freezer Meal Night

Breakfast: Cinnamon-Raisin Toast, Scrambled Eggs, Hot Chocolate

Snack: Chocolate S'more Cookies, Milk

Dinner: Lasagna, Salad, Garlic Bread

Day Three
Breakfast: French Toast, Sausage Links, Mandarin Oranges and Grapes, Milk

Snack: Apples, Pink Lemonade Dip

Dinner: Chicken and Dumplings, Steamed Broccoli, Peaches

Day Four - Crock-pot Night
Breakfast: Blueberry Muffins, Orange Juice, Milk

Snack: Animal Crackers, Hot Chocolate

Dinner: Meatloaf, Mashed Potatoes, Peas, Tossed Salad

Day Five
Breakfast: Breakfast Burritos, Oranges and Bananas, Milk

Snack: Graham Crackers, Vanilla Yogurt

Dinner: Fried Fish, Steak Fries, Coleslaw

Day Six
Breakfast: Breakfast Ring, Melon Cubes, Milk

Snacks: Rice Krispie Treats, Milk

Dinner: Chili Baked Potatoes, Mixed Fresh Berries

Day Seven
Breakfast: Granola, Fresh Fruit, Milk

Snacks: Crackers, Cheese, Apple Slices

Dinner: Potato Soup, Green Salad, Broccoli

I have included breakfast, snack and dinner ideas for a week. For lunches, it is usually leftovers or sandwiches. I didn't use names of the days as everyone's schedule differs. It is okay to have day seven on day one and day six on day three, omitting day four because of tastes. This menu is for ideas to help you and feed your creative juices.

Apple-Caramel Monkey Bread

2012-01-16T13:07:00.005-06:00

And the results are in ... drum roll ... it's a keeper! I followed this Monkey Bread recipe with a few adaptions.

Instead of coating the biscuit pieces in a mixture of 2/3 white granulated sugar and 1 teaspoon of cinnamon, mix 1 cup of sugar with 1-1/2 teaspoon cinnamon. Peel and dice 2 large apples. I re-hydrated some dried apples pieces I had and used those this time - still really good. Fresh apples will be a little more firm. Coat the apples in the cinnamon sugar mixture as you do the biscuits. I made the bottom layer in my greased bundt pan just biscuit pieces. I layered a mixture of apple and biscuit pieces after that.

For the caramel topping, substitute 2/3 cup of brown sugar for the white sugar. I used butter instead of margarine along with 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract. Follow the directions found in the recipe. I baked the monkey bread for 45 minutes at 350 degrees.

It was ooey-gooey yumness I served with honeydew, fresh blueberries, orange slices and milk.

Preparation Pays

2012-01-14T17:15:00.002-06:00

For the last year or so I have felt like I fallen off the face of the earth. Out there in space was and is college classes, caring for family and home, and volunteering both in my community and church. What wasn't always there was preparation. It showed in my stress level and believe it or not, our budget. It wasn't that I didn't know how. I was just lazy. Yes, even with all that going on. I really am a lazy person. Wait ... I am an efficient person. That's better. Being efficient allows me to indulge in "laziness."

My efficiency comes from organization and preparation. Part of that preparation involves meals. When I do not prepare in that area, it costs me. Lack of preparation creates pieces whereas preparation creates peace. I saw it today because we all need reminders even if we know the stuff. There were three things that reminded me I had let things fall to pieces.

First, I created a menu that included all three meals and snacks for the entire week. I like to do this while waiting for kids at school or appointments - good use of time. I took into account any sales and our family schedule for the coming week. I start school again next week. I will be gone from 8:00 a.m. until 4:30 p.m. twice a week. I put all of my classes except the on-line one on just two days so I can be home (college is an hour commute one way) with my youngest and take care of the home and family.

Second, from my menu I created a grocery list making sure I knew what I already had on hand. Buying more of an item you already have is not going to help the budget. What does help the budget is sticking to the list. For an impromptu person like myself, this is the hardest for me.

Third, you need to be flexible and alert. It is rather hard when the little people have you up all night but try at least. For example, I originally had sticky chicken on my menu instead of grilled pork steaks. However, I found pork steaks reduced for quick sale. I freeze meat I buy that way if I will not be using it in a day's time so I am all about checking that area of the meat department. The pork steaks would cost less than the chicken I originally had down so grilled pork steaks it is.

Sales can be good deals, but it is NEVER a good deal if you don't have the money. Period. I saw all kinds of sales that sent my fingers itching, but I didn't have that budgeted so I kept on walking. I did find a sale on cereal that I took advantage of in the respect that I was able to buy three boxes instead of one for the same cost. It was an unadvertised sale - so be alert. Check out the day-old bakery for deals on breads. Just don't buy if it was not budgeted.

So I was reminded of how helpful those three things are when grocery shopping - plan a menu, make a list and stick to it, and keep an alert eye open. The result for me was spending $160 for the week's meals out of the budgeted $200. With other stops and shops for milk, I still have just over $20 left. Not bad for the eight of us still at home including a bottomless pit for a son.

So what did my $180 buy? It bough some junk food and some convenience items. It bought enough meat to carry over for the following week. It bought some special items like soy and raw milk. The soy is for a dairy allergy while the raw is for lactose-intolerance. It also allows me to make my own butter, cream, buttermilk and yogurt. Here is what I bought for my menu next week ...

1 lb shredded cheddar cheese
1 lb shredded Mexican cheese
3 lb pork steak
3 large boxes (21-28 oz) of cereal
2 lb frozen peas
2 lb frozen mixed vegetables
3 lb grapes
pint of blueberries
12 oz blackberries
2 half-gallon soy milk
5 lb apples
1 honeydew melon
1 cantaloupe
5 lb red potatoes
1 bunch celery
1 head iceberg lettuce
2 lb baby carrots
2 bell peppers
2 lb bananas
30 ct eggs
2 cans spaghetti sauce
1 can cream of mushroom
1 can enchilada sauce
1 can olives
5 lb ground beef
1 lb bacon
3 lb chicken breast (bnls/sknls)
5 lb boneless ham
pint of sour cream
2 cans apple juice concentrate
4 cans biscuits
20 ct flour tortillas
2.5 lb polish sausage
24 ct American cheese slices
1 lb Provolone cheese slices
1 48 oz jar Miracle Whip Light
1 40 oz jar peanut butter
2 6-ct boxes kettle corn
1 24 oz bag salad
2 12-oz bags Kluski egg noodles
1 box vanilla wafers
1 bag pretzel rods
1 bag potato chips
1 bag tortilla chips
2 extra-large take-and-bake pizzas
3.5 gallons raw milk

Remember to plan ... make a list (and stick to it) ... be alert and flexible

Weekly Menu: 16-22 January 2012

2012-01-14T16:57:00.002-06:00

Day One - 30 Minute Meal Night
Breakfast: Monkey Bread, Orange Slices, Hot Chocolate

Snacks: Dipped Pretzel Rods, Milk

Dinner: Beef Stroganoff over Noodles, Green Beans, Tossed Salad

Day Two -Freezer Meal Night

Breakfast: Cold Cereal or Granola, Milk

Snack: Pudding, Vanilla Wafers

Dinner: Pizza, Salad

Day Three
Breakfast: Biscuits and Gravy, Eggs, Apple Juice

Snack: White Chocolate Popcorn

Dinner: Grilled Ham and Cheese, Vegetable Soup

Day Four - Crock-pot Night
Breakfast: Muffins, Oranges Slices, Berries, Milk

Snack: Ant-on-a-Log

Dinner: Crock-Pot Beef Enchiladas, Grapes and Apples, Corn

Day Five - Restuarant Night
Breakfast: Smoked Sausage Biscuits, Bananas and Oranges, Milk

Snack: Brownies and Milk

Dinner: Honey Chicken over Rice, Melon Slices, Garlic Green Beans, Fortune Cookies

Day Six
Breakfast: Wheat Pancakes, Bacon, Fruit, Milk

Snacks: Gelatin with Whipped Topping

Dinner: Grilled Pork Steaks, Roasted Garlic Potatoes, Seven-Layer Salad

Day Seven
Breakfast: Cold Cereal or Granola, Milk

Snacks: Kettle Corn and Apples

Dinner: Meatball Subs, Baby Carrots, Chips

Weekly Menu: October 2-9

2010-10-03T14:53:00.004-05:00

Day One - 30 Minute Meal Night
Breakfast: Banana Bread, Scrambled Eggs, Milk/Juice

Snacks: Cinnamon Raisin Bread and Hot Chocolate

Dinner: Cabbage-Sausage Skillet, Fruit Salad

Day Two

Breakfast: Pancakes, Cantaloupe Slices, Orange Juice/Milk

Snack: Bread Sticks and Sauce

Dinner: Chicken Tenders, Mashed Potatoes, Green Beans, Watermelon

Day Three - Crock-pot Night
Breakfast: Granola, Fruit, Juice/Milk

Snack: Popcorn and Apple Juice

Dinner: Sweet and Sour Pork over Rice, Green Beans, Fresh Fruit

Day Four
Breakfast: Biscuits and Gravy, Fresh Fruit, Orange Juice/Milk

Snack: Cinnamon Loaf and Hot Chocolate

Dinner: Chef Salad/Salad Bar, Homemade Bread

Day Five
Breakfast: Breakfast Cake, Juice/Hot Chocolate

Snack: Cookies and Milk

Dinner: Pizza Rolls, Tossed Salad

Day Six
Breakfast: Breakfast Burritos, Fresh Fruit, Juice/Milk

Snacks: Pumpkin Muffins and Milk

Dinner: Beef Stroganoff over Noodles, Peaches, Salad

Day Seven
Breakfast: Cold Cereal/Granola, Fresh Fruit, Milk

Snacks: Popcorn and Apple Slices

Dinner: Sloppy Joes, Veggie Sticks, Corn

I have included breakfast, snack and dinner ideas for a week. For lunches, it is usually leftovers or sandwiches. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I also am currently in school on two days which are my 30 minute and crock-pot days to relieve some stress. It is okay to have day seven on day one and day six on day three, omitting day four because of tastes. This menu is for ideas to help you and feed your creative juices.

Buttermilk Ranch Dressing

2010-09-28T11:22:00.006-05:00

Since I am able to get raw milk from the dairy, I have plenty of cream to skim and churn into butter. I don't really churn it. My trusty Kitchen Aid mixer with whisk does the work for me. Because I make my own butter, I also have plenty of buttermilk, at times in greater supply than my grocery budget or working brain cells. Between the two forces working against me, I found myself without any Ranch Dressing in the house for Sunday's chef salad lunch. My oldest lives for Ranch dressing so this was a SERIOUS issue.

I found a recipe online at foodnetwork.com. It is simple so can be dressed and seasoned to personal tastes. While the dressing can be served instantly, the flavor improves as it sits. Making the dressing ahead and chilling in the refrigerator might be preferable. For my family I doubled the recipe and had more than enough. Also fat-free or reduced mayonnaise and/or buttermilk can make this a light and healthier dressing.

Buttermilk Ranch Dressing

1 green onion
1 garlic clove
1/2 cup mayonnaise
1/3 cup buttermilk
salt and pepper to taste

Coarsely chop the green onion and place into a food processor with the garlic; pulse until the garlic is minced. Add mayonnaise, buttermilk, and salt and pepper and combine until smooth.

***********************
That's it! It is so simple and has good flavor. As I said you can add other seasoning or herbs to suit personal tastes. Enjoy!

Weekly Menu: September 27 - October 4

2010-09-26T00:00:00.000-05:00

Day One - 30 Minute Meal Night
Breakfast: Hot Rice Cereal, Fresh Fruit, Milk

Snacks: Popcorn and Apple Slices

Dinner: Spaghetti and Meatballs, Green Salad, Garlic Bread

Day Two

Breakfast: Pancakes, Sausage, Melon Slices, Orange Juice/Milk

Snack: Baked Pretzels and Cheese Sauce

Dinner: Taco Salad in Shells, Mandarin Oranges

Day Three - Crock-pot Night
Breakfast: Granola, Fresh Fruit, Juice/Milk

Snack: Sugar Cookies and Milk

Dinner: BBQ Pork Sandwiches, French Fries, Coleslaw, Pickles

Day Four
Breakfast: Egg Biscuits with Cheese, Fresh Fruit, Juice/Milk

Snack: Cinnamon Raisin Bread and Hot Chocolate

Dinner: Chicken and Dumplings, Green Salad, Peaches

Day Five
Breakfast: Blueberry Muffins, Juice/Hot Chocolate

Snack: Pumpkin Bars and Milk

Dinner: Peanut Sesame Noodles, Garlic Green Beans, Melon Slices

Day Six
Breakfast: Waffles, Fried Ham, Fresh Fruit, Juice/Milk

Snacks:

Dinner: Salisbury Steaks with Gravy, Mashed Potatoes, Steamed Broccoli, Cucumber Salad

Day Seven
Breakfast: Cold Cereal/Granola, Fresh Fruit, Milk

Snacks:

Dinner: Goulash, Watermelon Wedges, Rolls

September 2010 Distribution Day: SHARE and AngelFood Ministries Food Programs

2010-09-25T12:53:00.005-05:00

Today was distribution day for both SHARE Foods and AngelFood Ministries. It is nice when the days coincide. For me the two sites are just a mile or two apart and a whole lot closer than the grocery stores. Today's food cost me $131. For that amount I purchased two deluxe units from SHARE (5 frozen meats, 9 fresh fruits/vegetables per unit) and two Signature units from AngelFood as well as a fruit and veggie box.

When I got home I laid out the food on my table to take pictures (see below). In case the pictures are misleading to the amount of food, the table is eight and a half feet long. I took inventory so I could plan my menus. I had a rough idea as both food programs are online so I can look before ordering day to decide what I want and how much too.

Full Table Shot

Close-Up Shot of Half of the Table

Other Half

The Food List:
2 dozen eggs
2 32-oz shelf stable milk
2 2-lb boxes of spaghetti
2 1-lb bags of white rice
2 1-lb bags of kidney beans
2 5.5-oz packages of pancake mix
2 boxes cornbread stuffing mix
4 bunches green onion
4 6-oz packages radishes
3 heads iceberg lettuce
1 head green cabbage
2 heads of cauliflower
1 pineapple
4 lemons
1 avocado
4 pears
2 1-lb packages of baby carrots
21 plums
1 lb Kiwi
16 Navel oranges
2 dozen apples
1 cantaloupe
1 1-lb carrots
3 lbs yellow onions
3 3-lb bags russet potatoes
1 3-lb bag sweet potatoes
2 1-lb packages frozen corn
2 1-lb packages frozen green beans
2 1-lb. packages frozen peas
2 24-oz packages of French fries
2 8-ct packages of Bean & Cheese Burritos
2 3-lb packages of Splint Chicken Breasts
2 4-ct hamburger patties
2 1-lb packages lean ground beef
2 4-ct packages boneless pork chops
2 1.5-lb packages of popcorn chicken
2 1-lb packages beef sausages
2 1-lb packages meatballs
2 12-oz packages sausage links
2 1-lb packages breaded shrimp
2 1-lb Teriyaki pork tenderloins
2 12-oz packages chicken tenders

When you figure I am feeding 9 people (2 adults, 4 teenager/pre-teen, 3 children), that is a lot of food for little money. I will get 10-14 days of dinners with some food for snacks, breakfast and lunches. $131 is just $14.50 per per person or $1.45 a day figuring 10 days. Even with any extra I might buy to round out the meals, I am feeding my family frugally. Stay tuned for menus!

Weekly Menu: March 8 - 14

2010-03-06T10:30:00.000-06:00

Day One - 30 Minute Meal Night
Breakfast: Biscuits and Sausage Gravy, Orange Juice

Snacks: Cinnamon-Raisin Bread and Milk

Dinner: Lemon Tilapia, Seasoned Rice, Broccoli

Day Two

Breakfast: Blueberry Muffins, Orange Juice, Hot Chocolate

Snack: Stuffed Celery (peanut butter or pineapple cream cheese)

Dinner: Taco Salad, Fresh Fruit

Day Three - Crock-pot Night
Breakfast: Veggie Omelets, Toast, Juice

Snack: Baked Pretzels

Dinner: Pork Roast and Vegetables, Tossed Salad

Day Four - Soup/Sandwich Night
Breakfast: Granola Bars, Fruit, Milk

Snack: Magic Milkshakes

Dinner: Grilled Chicken Pitas, Ramen Chinese Salad, Mandarin Oranges

Day Five - Pizza or In Home Restaurant Night
Breakfast: French Toast, Bacon, Juice and Milk

Snack: Cookies and Milk

Dinner: Pizza (cheese, sausage), Salad

Day Six
Breakfast: Cinnamon Rolls, Scrambled Eggs, Orange Juice, Milk

Snacks: Nachos

Lunch: Leftovers or Sandwiches

Dinner: Lasagna, Caesar Salad, Steamed Green Beans, Garlic Bread

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

Food Programs to Help the Budget

2010-03-06T09:22:00.004-06:00

To make my dollar stretch a bit further, I found a couple of food programs in my area that can help. They are called SHARE Foods and Angel Food Ministries. I have mentioned them before, but it doesn't hurt to mention it again.

They benefit me because they are located closer than any grocery store saving me gas. Also the packages are usually a good deal. It might not work for everyone depending on location and costs of different regions. Also I do not do Angel Food Ministries every month as I skip the months where the majority of the food is either beef or prepared foods. I prefer to buy a side of beef from local farmers as it helps my community and tastes better. I also cook from scratch due to allergies in our household. It also has less sodium and tastes better according to my family.

Last Saturday, I picked up food units from both programs. I picked up two basic units from each program plus an additional fruit and vegetable unit and a seafood special from Angel Food. We have Restaurant Nights at home instead of taking 9 people out to eat. Also I can control the allergens better since we have a child that can't eat dairy, eggs or red dye. The Restaurant Night was Red Lobster this past week. $35 is whole lot cheaper than eating at the actual restaurant.
I get ahead of myself, though. I thought I would tell you what my haul got me and the meals I have or plan to make.

MEAT
2 Ground Sausage, 1 lb rolls
2 Italian Meatballs, 1 lb pkg
2 Tilapia Fillets, 1 lb pkg
2 Popcorn Chicken, 1 lb pkg
4 Pork Roasts, 24 oz. pkg
2 Beef Steak, 4 ct pkg
2 Hamburger, 1 lb roll
2 Breaded Drumsticks, 1.5 lb pkg
2 Bnls/Sknls Chicken Breasts, 2 lb pkg
2 Lasanga, 2 lb. ready meal
4 Popcorn Shrimp, .5 lb pkg
1 Stuffed Crab, 8 ct pkg
1 Shrimp, raw & peel-on, 1 lb pkg
1 Crab Legs, 2.5 lb pkg

SHELF ITEMS
(1) Raisins, 6 pk
(2) Spaghetti, 1 lb pkg
(2) White Rice, 1 lb pkg
(1) Pinto Beans, 1 lb pkg
(2) Spaghetti Sauce, 25 oz can
(2) Milk, 32 oz shelf-stable box

FRUITS/VEGETABLES
2 Pineapple
4 Fuji Apples
12 Pink Lady Apples
2 lb Red Delicious Apples
1 lb Plums
9 Grapefruit
2 Pears
2 Tangerines
3 lb Oranges
2 Heads of Iceberg Lettuce
3 Heads of Cabbage
13 lb Red Potatoes (1 3-lb pkg, 2 5-lb pkg)
2 3-lb Russet Potatoes
4 bunches green onion
2 bunches Broccoli
2 6-oz pkg Radishes
2 1-lb Carrots
1 lb pkg Baby Carrots
2 lb yellow Onion

FREEZER/REFRIGERATOR ITEMS
2 1-lb Lima Beans
2 1-lb Broccoli Cuts
2 1-lb Green Beans
2 1-lb Blueberries
2 Pumpkin Pies
2 dozen Eggs

I got all of that for $165. Yes, that is a lot. Let's put that into perspective though. There are nine people in my family. That food will feed us for over two weeks. My normal food budget is $150 a week. It sounds a lot better now.

What did I make with that food? Well, for starters, the kids eat the apples for snacks. I keep those on the counter with other fruit for that purpose. So most of the fruit goes toward snack and breakfasts. The baby carrots are used in lunches as are the raisins. Here is a list of the other meals that used my food program bounty:

Dishes Made
Sausage-Egg Rolls (sausage, eggs)
Honey-Pineapple Shrimp Kabobs (shrimp, pineapple)
Side Dish of Steamed Broccoli (raw broccoli)
Caesar Salad (eggs)
Pumpkin Pie (pumpkin pie)
Chocolate Chip Muffins (eggs)
Sausage Apple Skillet (cabbage, apples, yellow onion)
Spinach-Carrot Salad (carrots)
Shepherd's Pie (hamburger, carrots, green beans)
Tossed Salad (iceberg lettuce, carrots)
Crazy Stir-Fry over Noodles (cabbage, yellow onions, carrots)
Egg Drop Soup (green onion)
Restaurant Night: Red Lobster (popcorn shrimp, tilapia, stuffed crab, crab legs)
Garlic Mashed Potatoes (red potatoes)

I also used what I had in my pantry and freezer. I did go grocery shopping but it was items for snacks (baked pretzels, s'more fixings using chocolate syrup, nacho ingredients) and perishables like yogurt, cheese and milk. The shelf-stable milk is used for a back-up. I didn't use all I bought will move the planned items to next week.

Speaking of next week, stayed tuned for I use more of the food program foods!

Weekly Menu: February 15 - 21

2010-02-14T22:00:00.000-06:00

Day One - 30 Minute Meal Night
Breakfast: Blueberry Pancakes, Sausage Patties, Orange Juice

Snacks: Graham Crackers and Milk

Dinner: Ham Sandwiches, Cantaloupe Chunks, Chips

Day Two

Breakfast: Hot Rice Cereal, Orange Slices, Milk

Snack: Bread and Honey

Dinner: Chicken Fajitas, Spanish Rice, Fresh Fruit

Day Three - Crock-pot Night
Breakfast: Muffins, Fruit, Hot Chocolate

Snack: Baked Pretzels

Dinner: Beef Stew, Salad, Rolls

Day Four - Soup/Sandwich Night
Breakfast: Breakfast Burritos, Fruit Salad, Milk

Snack: Carmel Popcorn

Dinner: Brats, Onion Rings, Coleslaw

Day Five - Pizza or In Home Restaurant Night
Breakfast: French Toast, Bacon, Orange Juice

Snack: Granola

Dinner: Chicken Fried Steak, Mashed Potatoes, Fried Okra, Coleslaw, Biscuits

Day Six
Breakfast: Pancakes, Bacon, Orange Juice and Milk

Snacks: Cookies and Milk

Lunch: Grilled Cheese, Tomato Soup, Veggie Sticks

Dinner: Sausage Skillet, Peaches

Playing With Your Food

2010-02-08T09:18:00.004-06:00

My 8 year old daughter, Cara, wanted to take this picture of her breakfast. We had pan-fried toast using hamburger buns (great way to use up leftover buns). We also had kiwi, orange and cantaloupe slices. She added scrambled egg hair after she snapped this picture.

Weekly Menu

2010-02-07T22:00:00.001-06:00

Day One - 30 Minute Meal Night
Breakfast: Pan-fried Toast, Fresh Fruit Slices, Scrambled Eggs, Milk

Snacks: Gelatin with Cool-whip

Dinner: Salsa Pork, Rice, Green Beans, Carrot-Pineapple Salad

Day Two

Breakfast: Hot Rice Cereal, Orange Slices, Milk

Snack: Cookies and Milk

Dinner: Seafood Alfredo, Caesar Salad, Garlic Toast

Day Three - Crock-pot Night
Breakfast: Muffins, Fruit, Milk or Hot Chocolate

Snack: Cinnamon-Sugar Pretzels

Dinner: Sweet & Sour over Rice, Egg Drop Soup, Fresh Fruit

Day Four - Soup/Sandwich Night
Breakfast: Biscuits with Sausage Gravy, Orange Juice

Snack: Popcorn and Apple Slices

Dinner: Sloppy Joes, Fresh Veggies and Dip, Chips

Day Five - Pizza or In Home Restaurant Night
Breakfast: Breakfast Burritos, Orange Juice and Milk

Snack: Brownies and Milk

Dinner: Pizza (Sausage, Pepperoni, Cheese), Salad

Day Six
Breakfast: Pancakes, Bacon, Orange Juice and Milk

Snacks: Granola

Lunch: Leftovers or Ham and Cheese Sandwiches, Veggie Sticks, Chips

Dinner: Barbecue Ribs, Coleslaw, Corn

Weekly Menu

2010-01-31T19:40:00.002-06:00

Day One
Breakfast: Cinnamon Coffee Cake, Orange Slices, Milk

Snacks: Cinnamon Toast and Milk

Dinner: Cheesy Broccoli Potato Soup, Tossed Salad, Rolls

Day Two

Breakfast: French Toast, Scrambled Eggs, Juice and Milk

Snack: Sugar Cookies and Milk

Dinner: Baked Ham, Garlic Potatoes, Green Beans, Carrot-Pineapple Salad

Day Three
Breakfast: Cheesy Ham Biscuits, Fruit, Juice and Milk

Snack: Popcorn and Apple Slices

Dinner: Beef Fajitas, Spanish Rice, Fresh Fruit

Day Four
Breakfast: Cracked Wheat Cereal, Juice and Milk

Snack: Homemade Bread and Butter

Dinner: Beefy Vegetable Soup, Rolls

Day Five
Breakfast: Granola, Juice and Milk

Snack: Pudding and Vanilla Wafers

Dinner: Chili Dogs/Popcorn Chicken, Fries, Magic Milkshakes (At Home Restaurant Night: Sonic*)

Day Six
Breakfast: Waffles, Fried Ham, Orange Juice and Milk

Snacks: Cheese, Sausage and Crackers

Lunch: Grilled Sandwiches, Tomato Soup, Apple Slices

Dinner: Crab Alfredo, Caesar Salad, Garlic Toast

* To save money we create Restaurant Nights. For Sonic Night, we serve a couple of the kids favorite menu items. Instead of chairs the children (younger ones at least as the teens are too cool for that) will drive up in "cars", boxes they decorated themselves as cars.

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

Weekly Menu

2010-01-24T21:32:00.004-06:00

Day One
Breakfast: Chocolate Chip Muffins, Juice and Milk

Snacks: Homemade Bread and Butter

Dinner: Tacos, Refried Beans, Spanish Rice

Day Two

Breakfast: French Toast, Ham Slices, Juice and Milk

Snack: Gelatin with Cool-Whip

Dinner: Take-Out Pizza, Salad

Day Three
Breakfast: Egg and Cheese Biscuits, Fruit, Juice and Milk

Snack: Popcorn and Apple Juice

Dinner: Italian Beef, Fresh Vegetables, Chips

Day Four
Breakfast: Rice Cereal, Juice and Milk

Snack: Cookies and Milk

Dinner: Chili, Cornbread, Fruit

Day Five
Breakfast: Omelets, Toast, Juice and Milk

Snack: Ants on a Log

Dinner: Potato Pancakes, Italian Sausage Links, Applesauce

Day Six
Breakfast: Pancakes, Bacon, Melon Slices, Orange Juice and Milk

Snacks: Pretzels and Cheese Sauce

Lunch: Peanut Butter and Jelly Sandwiches, Carrot Sticks, Chips, Milk

Dinner: Chicken and Noodles, Green Salad, Dinner Rolls

What's Cooking: Chicken Pot Pie

2010-01-13T22:46:00.009-06:00

To me the best part of a pot pie is the crust. I love pot pies and remember that being one of my favorite meals to whip up as a kid. How hard was it to pop one in the oven? I was young, naive and without a ton of kids at the time.

I still like pot pies, but I prefer making mine from scratch. It is healthier without all the sodium of the convenient, store-bought one serving pot pie. I forgo the crust to prevent fights because family dinner time is supposed to be a good thing, a time for bonding. Instead of crusts, I whip up a batch or two or three of homemade biscuits. While those are baking I make the pot pie filling.

Okay, I did say healthier but I must admit the batch I made this week might have had less sodium than a store bought version, but oh, the yummy fat was there. Shame I know, but it was really good. I used butter (unsalted and homemade) and cream in place of evaporated milk. It was what I had on hand. Darn!

I like making this recipe when I have leftover turkey or chicken. It was turkey this time. So I fudged a bit, it's Turkey Pot Pie that's cooking. A bag of frozen mixed veggies is easy to add. The hardest part of the recipe is cutting up the celery and onions.

What is so nice is that this recipe is freezer friendly. You can whip up a double batch and freeze half for a later time. You can freeze the biscuits too but I always run out of biscuits before I can ever do that.

Below is the recipe ... take note that this is a versatile recipe. You can make it healthier by using skim evaporated milk. I have and it still tastes yummy. The only difference is being able to fit in your jeans in the morning. There are other ways to make it healthier like using fat free chicken broth. You can adjust the vegetables by using what you have on hand or fresh even. I find using frozen mixed veggies saves prep time. The picky eaters just pick out which ones they don't like. There is no pleasing everyone in this house unless it is meatloaf for dinner.

Chicken/Turkey Pot Pie

(makes 6 servings or 2 pies)

1 cup onions, chopped

1 cup celery, choppped

1/3 cup butter, melted

1/2 cup flour

2 cups chicken broth

1 cup evaporated milk

4 cups chicken, cooked and chopped

2 cups frozen mixed vegetables, thawed

1-1/2 teaspoon salt

1/4 teaspoon black pepper

Saute onions and celery in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, vegetables, salt and pepper. Heat through.

To Serve: Serve immediately hot over biscuits.

To Freeze: Let filling cool. Divide in half and freeze in one gallon freezer bags.

Cashew Noodle Stir-fry

2009-09-28T06:50:00.003-05:00

Since the exchange student we are hosting is vegetarian and my brain is needing some new ideas, I checked out The Clueless Vegetarian from our local library. I liked the book from the dietary needs chart for vegetarians to the recipes. My husband likes his meat even if it is for flavoring and until this past week, only liked one meatless dish. That was the Eggplant Parmesan I make. That makes things interesting (translated to make-things-harder-for-me-in-the-kitchen). I tried a new dish from the book I checked out. My husband loves cashews and Chinese so I hoped that this dish would make his list. I am an optimist.

Cashew Noodle Stir-fry made his list enough so that he called me (I was donating blood with my oldest at the time) to tell that the dish was a keeper even without meat. YES! I love it when I have a hit with the family (as all the family loved it except the kid who hates nuts and just about everything else). I had some tweaks (I always seem to cook that way) which I included after the original recipe below.

CASHEW NOODLE STIR-FRY

12 oz package thin pre-cooked Chinese Noodles OR
8 oz very thin pasta, vermicelli or capellini
1 Tablespoon vegetable oil
1 cup cashew pieces
1 medium sweet green or red pepper, thinly sliced
2 stalks celery, sliced
1 (14 oz) can baby corn cobs, drained and halved lengthwise
2 cups fresh bean sprouts
4 green onions, slivered
2 Tablespoons soy sauce
1 Tablespoon Chinese chili paste (or less or none)

If you are using precooked Chinese noodles, open the package and place them in a strainer. Pour boiling water over them and fluff them up with a fork. That's all. They are now ready to use. If you are using regular pasta, cook it in plenty of boiling water until tender but not mushy, drain thoroughly, and set aside.

Heat the oil in a wok or large skillet. Add cashews, and stir-fry over high heat for 1 minute, until they are lightly golden. Now throw in the sliced green or red pepper, celery and baby corn, and stir-fry for about 3 minutes. Add the bean sprouts and the green onions, and cook for just one minute more, until the sprouts are beginning to wilt. Now stir in the noodles, and toss to combine.

In a small bowl, stir together the soy sauce and the shili paste (if using it), then add to the noodle mixure , tossing just until heated through. (If you're not using the chili paste, you may want to increase to amount of soy sauce.) Serve immediately. Makes 4 servings.

My changes:
I used vermicelli for my pasta as I already had that in my pantry. I used green and yellow pepper but not the baby corn (don't care for it). I couldn't find fresh sprouts at the stores I went to and did not want to drive all over for one item. I used canned sprouts, drained, for the recipe. Also I had doubled the recipe and just used one can. I sliced the green onions not slivered. I opted out of using the chili paste and did not increase the amount of soy sauce. I don't care for overly salty food.

I served the meal with egg drop soup and fresh fruit. As I said, it was a huge hit. I was lucky enough to have a little saved for me. I loved it as well. I like the bursts of color which make it a pretty dish to serve up.

Weekly Menu: September 28 - October 4

2009-09-26T09:24:00.004-05:00

Monday
Breakfast: Donuts, Cantaloupe, Juice and Milk

Snacks: Homemade Bread and Butter

Dinner: Beef Fajitas, Refried Beans, Spanish Rice

Tuesday
Breakfast: Breakfast Burritos, Orange Juice and Milk

Snack: Pudding and Graham Crackers

Dinner: Barbecued Chicken, Ranch Potatoes, Picnic Beans, Coleslaw

Wednesday
Breakfast: Mixed Berry and Cream Muffins, Scrambled Eggs, Milk

Snack: Popcorn and Apple Juice

Dinner: BBQ Chicken Sandwiches, Chips, Coleslaw

Thursday
Breakfast: Rice Cereal, Juice and Milk

Snack: Cookies and Milk

Dinner: Chili, Cornbread, Fruit

Friday
Breakfast: Omelettes, Toast, Fruit, Juice or Milk

Snack: Nachos

Dinner: Meatball Casserole, Steamed Broccoli, Cesar Salad, Breadsticks

Saturday
Breakfast: Pancakes, Bacon, Melon, Orange Juice and Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Salsa Pork Over Rice, Tossed Salad, Peaches

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Chicken Tenders, Mashed Potatoes, Broccoli and Cheese, Carrot Sticks

$75 Challenge Week 4

2009-09-25T09:42:00.005-05:00

Yeah, well ... I am not sure I am going to make the challenge goal. I think I did well though. One good thing about keeping track of my groceries is realizing how much this horde of locusts eats! I still think feeding 10 people (ages 2, 6, 8, 10, 12, 14, 16, 17 + two adults) with the 2 year having the special dietary needs on what I have this past month is great. We have tried new dishes and had plenty of fresh fruit and veggies to munch not to mention yummy homemade bread. I know I could have cut costs even more. I didn't want to though. I was comfortable where I was. I didn't start with a stocked pantry like I usually have as I have been cutting costs back all year. I have used the items but not been able to replace them.

I ran out of some staples and also bought some juice pouches for field trips as everything taken needs to be thrown away. I splurge on some chips too. So now let's see the damage done this week (shopping done 3 different days) ...

What was bought:
-- Day 1 --
Super Wal-Mart
Soy Milk (2 half gallons) - $5.52
Caprisun (10 pk) - $1.88
Cashews - $4.48
Flour (5 lb) - $1.88
Sugar (5 lb) - $2.14
Bananas (1.87 lb) - $1.08
Grapes (2.25 lb) - $3.11
Peaches (1.28 lb) - $1.28
American Sliced Cheese, 2% - $2.98
Baby Carrots (1 lb) - $1.78
Cinnamon - $.50
Green Onions - $1.00
Eggs (dzn) - $1.00
Bread - $1.13
Potato Chips - $2.65
Cheddar Puffs - $1.50
TOTAL: $34.38

-- Day 2 --
County Market
Kidney Beans, dry - $1.59
Bean Sprouts, canned (2) - $1.98
Golden Delicious Apples (2.74 lb) - $2.41
Gala Apples (2.41 lb) - $2.12
Anjou Pears (1.22 lb) - $1.45
Baby Carrots (2 lb) - $1.99
Frozen Vegetables (15 bags of assorted) - $11.85
TOTAL: $23.62

Aldi
Mozzarella, shredded (16 oz) - $2.89
Parmesan Cheese - $1.99
Canola Oil -$2.49
Eggs (3 dzn) - $2.67
Orange Juice Concentrate (2) - $1.98
Apple Juice Concentrate - $.82
Other Juice Concentrate - $1.24
Bananas - $.74
Broccoli - $.99
Cantaloupe (2) - $1.78
French Dressing - $.99
Ranch Dressing - $.99
Iceberg Lettuce - $.99
Bell Peppers, 2 colored - $1.99
Tortillas (2) - $1.98
Graham Crackers - $1.29
Tortilla Chips (2) - $1.98
Wheat Crackers - $1.19
Snack Crackers (2) - $3.58
Pretzels (2) - $2.58
Brown Sugar (2 lb) - $1.24
Baking Powder - $.99
Pancake Syrup - $1.39
Celery - $.99
Taco Mix - $.33
TOTAL: $38.68

-- Day 3 --
Super Wal-Mart
Strawberries (2) - $4.50
Pineapple - $1.98
Cantaloupe - $1.25
Golden Delicious (2.14 lb) - $2.14
Gala Apples (2.47 lb) - $2.47
Thousand Island Dressing - $1.18
Iceberg Lettuce - $1.28
Bananas (5.73 lb) - $3.21
Tomatoes (1.82 lb) - $3.21
Olives, sliced (2) - $2.32
TOTAL: $23.39

WEEKLY TOTAL: $120.07

The monthly total is brought up to $348.82 or $87.20 weekly average. Eegads! Okay, I bought more fruit than usual since my kids are eating more of it. A healthy snack for sure so I am not complaining! It helps the sweet tooth but is better for you. We had company Thursday night (hence the day 3 trip) for dinner. I made taco salad with tortilla bowls and served fruit as a side. It was a huge hit with little leftovers. County Market was having a sale on frozen veggies ($.79 a bag) so I stocked a little. I bought peas, broccoli as well as bell peppers and onion mixes to use in omelettes and dishes when my garden quits producing. Even if I am over the $75 for this week, I came in under what I usually spend. I didn't plan as well, but chalk that up to lack of sleep due to being sick with allergies and a cold.

I did cook up beans for the taco salad last night that helped the 1.5 lbs of taco meat stretch for 12 people. I usually make tortillas, but mine are thicker than store-bought. I needed thinner ones to make the bowls which made dinner fun. The kids loved it. I have made more bread much to my kids delight. The kids love the fresh fruit in the basket on the counter to grab and munch on so I keep a variety in there depending on what is on sale (lots of fruit on sale this time of year). A variety ensures the kiddos aren't bored and eat more of it. I also found baby carrots might cost more, but my kids love them and eat them up. I also find it keeps me snacking healthier too. I still use regular carrots for cooking.

Weekly Menu: September 21-27

2009-09-21T06:37:00.006-05:00

Monday
Breakfast: Cinnamon Crumb Coffee Cake, Orange Juice and Milk

Snacks: Popcorn and Juice

Dinner: Potato Pancakes, Sausage and Eggs, Applesauce

Tuesday
Breakfast: Breakfast Sandwiches, Juice and Milk

Snack: Gelatin with Whipped Topping

Dinner: Cashew Noodle Stir-Fry, Egg Drop Soup, Steamed Broccoli, Fresh Fruit

Wednesday
Breakfast: Strawberry-Cream Muffins, Scrambled Eggs, Juice and Milk

Snack: Pudding and Graham Crackers

Dinner: Pita Sandwiches, Chips, Fresh Veggies and Dip

Thursday
Breakfast: French Toast, Fresh Fruit, Strawberry Smoothies

Snack: Chips and Salsa

Dinner: Taco Salad, Fresh Fruit

Friday
Breakfast: Granola, Fruit, Juice and Milk

Snack: Cookies and Milk

Dinner: Zuchinni Lasanga, Ceasar Salad, Garlic Bread

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Ham, Sweet Potatoes, Steamed Green Beans, Salad

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Split Pea and Ham Soup, Salad, Rolls

Flexibility and Creativity

2009-09-18T08:37:00.003-05:00

I find that being flexible as well as creative in the kitchen very helpful when trying to be frugal. Sometimes those two things come into play for dinner because my brain is so fried I cannot be creative or think so Iam flexibile and serve cold cereal for dinner.

Last night I was proud of myself for being flexible and creative in a good way. It wasn't cold cereal, but rather homemade soup and fresh bread. My original menu called for Beef Stew last night, but I switched it to Chunky Chicken Soup since I had leftover over cooked chicken from the day before. I find leftovers are served best with a bit of a makeover. There was a catch though. I didn't have any of the frozen vegetables called for in the recipe.

In comes creativity and flexibility to save the day. For starters, I did have onions and garlic so I sauteed those as well as 5-6 mushrooms left from Monday's Eggplant Parmesan. So I was getting creative and now I needed to be flexible. I didn't need to cook the chicken as I already had some (also I add meat last since our exchange student is vegetarian). I didn't have the frozen vegetables, but I did have fresh ones. So instead of adding the flour first followed by the broth, I added 3/4 of the broth. Then I put in fresh green beans from my garden. I added chopped carrots and red potatoes (from the co-op this week) as well as a bunch of broccoli, chopped, not used in Wednesday's dinner. I brought the soup to a boil before reducing the heat and simmering until the vegetables were tender. In a mason jar (keep one in my kitchen for this purpose), I put in the remaining broth and flour. I shook it hard (after putting on the lid) until the mixture was well mixed with no lumps. It is so much easier that way. I poured that into the soup as well as a can of kidney beans as I had no white beans. It added some protein for our vegetarian and a nice dash of color. I spooned out enough for our student into a separate pot and then added the chicken I had de-boned and chopped to the pot for the rest of us.

The result of my creativity and flexibility? It was a delicious soup with a side of hot, deliciously sweet soda bread. I was not the only one happy with the result. I like the successes so much more than the flops. Each is a learning experience that helps me be more confident in the kitchen, and my family is used to being my guinea pigs by now.

$75 Challenge Week 3

2009-09-16T09:24:00.010-05:00

So far so good, I think. Let me add the totals first. Wednesday is shopping day, but little is on my grocery list. That doesn't mean much though. My garden is in overdrive, and I have pick up from the farmer's co-op I am participating in this summer/fall. I had signed up for it back in April.

Grocery purchases (not including tax):
Carrots (2 lb) - $1.29
Broccoli - $2.97
Romaine Lettuce - $1.99
Gala Apples (2.22 lbs) - $2.22
Golden Delicious Apples (1.84 lbs) - $2.30

Bananas (8+ lbs) - $4.82

Red Seedless Grapes (6.47 lbs) - $6.47

Seedless Watermelon - $4.00

Muskmelon - $2.50

Sweet Potatoes - $1.75

Ketchup - $1.15

Peanut Butter (40 oz) - $3.67

Powdered Sugar (2 lb) - $1.24

Wheat Crackers - $1.98

Wheat Thins - $1.29

Pretzels (2) - $2.58

Orange Juice Concentrate (3) - $2.97

Apple Juice Concentrate - $ .82

Assorted Juice Concentrate (2) - $2.48

Eggs (4 dozen) - $3.52

Cheddar Cheese, shredded - $2.89

Colby Cheese (8 oz) - $1.49

Sour Cream - $1.06

Soy Milk (4 half gallon) - $11.04

Ice Cream (2 half pints) - $2.00

Weekly Total is $70.49 plus 1% tax: $71.19

The Monthly Total so far is $228.75 or $76.37 averaged over 3 weeks. I bought more than was on my list like the sweet potatoes and melons from a farmer's stand. I also splurged on 2 half pints of ice cream for hubby and I to enjoy after the kids were in bed.

Weekly Menu: September 14-20

2009-09-14T06:00:00.003-05:00

A day (or two) late but hopefully not a dollar short ...

Monday
Breakfast: Banana Muffins, Milk

Snacks: Available Snacks

Dinner: Eggplant Parmesan, Spinach-Carrot Salad, Fruit, Rice Krispie Treats

Tuesday
Breakfast: Waffles, Juice/Milk

Snack: Available Snacks

Dinner: Taco Baked Potatoes, Salad

Wednesday
Breakfast: Biscuits and Sausage Gravy, Fruit, Milk

Snack: Apples and Caramel

Dinner: Baked Chicken, Squash, Cucumber Salad, Steamed Broccoli

Thursday
Breakfast: Muffins, Fruit, Milk

Snack: Cheese and Crackers, Grapes

Dinner: Chunky Chicken Soup, Salad, Soda Bread

Friday
Breakfast: Breakfast Burritos, Fruit, Juice/Milk

Snack: Baked Pretzels, Juice

Dinner: Fried Rabbit, Mashed Potatoes, Pickled Beets, Carrot-Pineapple Salad

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Zuchinni Bread, Milk

Lunch: Leftovers

Dinner: Split Pea and Ham Soup, Salad, Rolls

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Sour Cream Enchiladas, Refried Beans, Soutwestern Corn Salad

$75 Challenge Update -- Week 2

2009-09-08T09:21:00.011-05:00

Monday I went shopping for some needs for a few of the kids. While at the store, I grabbed 6 ears of corn and a seedless watermelon. A seeded watermelon will go to waste here while a seedless lasts maybe two days. Funny kids! oh yeah, I bought some fresh dill to make some dill pickles with yet more cucumbers from our garden. I had to get more eggs because I guess I underestimated my family. They finished off the 5 dozen in a week. The kids' had a pool party, and I made some more Munchie Mix. They also finished off our huge batch in a week as well - the oinkers!

The Week's Grocery Bill
Fresh Dill - $2.92
Watermelon - $2.88
Corn Ears (6) - $1.25
Cantaloupe - $1.49
Green Peppers(2)- $1.49
Spinach - $1.99
Mushrooms - $1.29
Baking Potatoes (10 lb) - $5.98
Orange Juice Concentrate(2) -$1.98
Apple Juice Concentrate - $.82
Assorted Juice Concentrates (3) - $3.72
Frozen Peas - $.95
Eggs (2 dozen) - $1.96
Mozzarella Cheese - $2.89
Parmesan Cheese - $1.99
Canola Oil - $2.49
Flour (2) - $3.28
Pretzels (2) - $2.58
Saltines - $.89
Lemon-Lime Soda (2 lt) - $.69
TOTAL: $43.91

Total cost of ingredients for second batch of Munchie Mix : $21.74. Overall monthly total is now $158.26. That divides out to $79.13 each week. It's getting closer to my challenge limit. That second batch of Munchie Mix put me over ... Darnit! At least I am better than my usual grocery bill even with it on (twice) ... I've cut my grocery spending in half!

Cinnamon Coffee Cake

2009-09-07T07:11:00.004-05:00

This was a hit with the family and came together quickly and easily. That is three out of three! Dh says it is a keeper. Of course, I doubled the recipe putting it in a 9x13-inch dish. There were not even enough crumbs for a mouse let alone a picture. I served the coffee cake with scrambled eggs, tomato and cheese slices, milk and apple juice.

CINNAMON COFFEE CAKE
Cook Time: 30 minutes

INGREDIENTS
Topping
•1/2 cup brown sugar
•1/4 cup sifted all-purpose flour (sift before measuring)
•1/4 cup butter, room temperature
•1 teaspoon cinnamon

Cake
•1 1/2 cups sifted all-purpose flour (sift before measuring)
•2 1/2 teaspoons baking powder
•1/2 teaspoon salt
•1 egg, beaten
•3/4 cup sugar
•1/3 cup melted butter
•1/2 cup milk
•1 teaspoon vanilla extract

DIRECTIONS
Topping: In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Cake: Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Weekly Menu: September 7-13

2009-09-04T08:18:00.008-05:00

The way my week works is that I have a fabulous plan in place. Then life happens. Life seems to happen a lot around here. My fabulous plan gets re-arranged, meals get bumped to the next week or omitted completely. I can take consolance in the fact, that is less shopping for next week. I am already prepared or at least until life happens again and reminds me who really is in charge - and it isn't me!

Monday
Breakfast: Cinnamon Coffee Cake, Scrambled Eggs, Juice/Milk

Snacks: Available Snacks

Dinner: Foil Dinners, Tossed Salad

Tuesday
Breakfast: Muffins, Fruit, Juice/Milk

Snack: Nachos

Dinner: Pizza Rolls, Ceasar Salad, Green Beans

Wednesday
Breakfast: Granola, Milk, Fruit

Snack: Cinnamon Toast, Cantaloupe Cubes

Dinner: Fajitas, Spanish Rice, Refried Beans

Thursday
Breakfast: French Toast, Ham Slices, Fruit, Juice/Milk

Snack: Gelatin with Whipped Topping

Dinner: Meatloaf, Mashed Potatoes, Green Beans, Carrot-Pineapple Salad

Friday
Breakfast: Biscuits and Gravy, Fruit, Juice/Milk

Snack: Baked Pretzels

Dinner: White Bean-Spinach Soup, Ceasar Salad, French Bread

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Eggplant Parmesan, Green Salad, Peas & Carrots

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Baked Potato Bar

$75 Challenge Update

2009-09-04T08:04:00.006-05:00

I went shopping last (again!). One child needed a birthday for a friend. Another needed something for school. I ran out of yet something else. While there I bought some more food. My exchange student, Jana, volunteered to make dinner for me. She is not much of a cook, but very helpful and kind. She received a recipe from her mother so wanted to make it for us. I had to buy the ingredients we didn't have (or not enough of). What sane mother would pass up the chance to put her feet up and not cook?!

What I purchased for a total of $5.87:
10 lbs russet potatoes -$2.77
Can of Sauerkraut - $.64
Can of Kidney Beans - $.82
2 lbs Carrots - $1.58

I forgot the canned beets (it had been a very long day by the time I got to the store) so that will up the weekly total as well.

Monthly Grocery Bill Total: $ 92.51

Munchie Mix Recipe

2009-09-04T06:47:00.011-05:00

I'm a day late. I could give you the reasons and let you know how my day went yesterday, but that would take up my entire post, and there are others with just as hectic or moreso schedules. Today is promising to be more of the same.

The Trail Mix recipe was a hit. It makes an enormous amount (over a gallon) even by my family's standards. The kids loved it. Allergy-sufferers can pick out the ingredients they cannot eat. Some of my kids will not eat nuts while others will not eat raisins. There doesn't seem to be that problem with the chocolate candies. A person visiting after snack would find bowls or baggies with the remains of unwanted mix parts. When hubby gets home, he finishes off the ones with the nuts left. It all gets eaten. Pizza toppings work the same way in my house. It sounds like an auction at dinner on pizza night.

I found the Trail Mix recipe in an e-mail I received from Taste of Home this month. I tweaked it for my family and to save costs. I used larger packages than called for in the original recipe (i.e. 19 ounce bag of M&Ms instead of 14 ounces). I purchased the raisins in a 25-ounce container and used the leftover for cinnamon-raisin bread for breakfast the next morning. Instead of the mixed nuts called for in the original recipe, I bought the same amount for less money in cashew pieces and unsalted, roasted peanuts. It saved money not to mention cut back the salt. The cashew and peanuts are what gets picked out the nut mix anyway. I deleted the granola (without raisins) called for in the original recipe. It saved money, and I forgot to make some homemade before making this. That saves time too. The mix was still good, and this is what I came up with after all my edits ...

Munchie Mix
Serving size: 3/4 cup

4-1/2 cups nuts (cashews and peanuts used)
1 package (17 ounces) raisins
1 package (19 ounces) peanut M&Ms
1 package (19 ounces) milk chocolate M&Ms
1 package (17 ounces) Honey-Nut Cheerios
1 package (13 ounces) Cheerios

Directions: In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Makes 5+ quarts.

$75 Challenge

2009-09-02T16:31:00.007-05:00

I was looking up one thing and just kept clicking links until I ended up here. As I was reading through the blog, I found the $75 Challenge. I was game. I enjoy things like that, the things that bore my hubby to tears to discuss or make my children roll their eyes. I am just waiting until they end up just like me.

A challenge ... hmmm. I like a good challenge especially one involving saving money. Hubby likes saving money too even more when I manage to do it although he claims that I spend money to save money. So back to the challenge and setting my rules for myself...

We are a family of 10 (two adults and 8 children ranging in age from almost two to 17 years old). There are some dietary concerns as the youngest is allergic to dairy, eggs and red dye. The 17 year old (our exchange student) is allergic to chocolate as well as a vegetarian. Food costs alone run about $150 a week not including the raw milk we get from a dairy and our SHARE Foods units we buy once a month. Those two things will run $90-$110 a month. I also participate in a farm co-op where I get fresh produce bi-weekly. I already paid for that back in April. With that as my guideline and basis, I have decided on taking the challenge name at face value. My goal is $75 a week spent on groceries. Of course, I am always free to spend less as I am sure hubby would like to remind me.

WEEK ONE
I started off the week with good intentions. I made a menu for the family, and one where they would not ask if I was cutting back on the budget. (I started on Tuesday as that was the beginning of the month for the challenge.) Weekday lunches are just leftovers or sandwiches as it is just Eric and I at home now school is in session. Available Snacks are ones that I always keep on hand. They include pretzels, animal crackers, fruit, microwave popcorn and leftovers from breakfast/previous snacks (if any).

Tuesday (1st)
Breaskfast: Berry Crumb Bars, Hot Chocolate
Snack: Available Snacks
Dinner: Ziploc Chicken, Fried Potatoes, Baked Beans, Watermelon, Broccoli (had company for dinner)

Wednesday (2nd)
Breakfast: French Toast, Scrambled Eggs with Ham, Bananas, Juice
Snack: Trail Mix
Dinner: Leftovers

Thursday (3rd)
Breakfast: Cinnamon-Raisin Bread, Fruit, Milk/Hot Cocoa
Snack: Cheese Nachos
Dinner: Meatloaf, Mashed Potatoes, Broccoli, Peaches

Friday (4th)
Breakfast: Breakfast Burritos, Fruit, Juice/Milk
Snack: Rice Krispie Treats
Dinner: Crockpot Chicken Enchiladas, Spanish Rice, Refried Beans, Fresh Fruit

Saturday (5th)
Breakfast: Pancakes, Sausage, Juice/Milk
Snacks: Available Snacks
Lunch: Leftovers
Dinner: Homemade Pizza, Ceasar Salad, Breadsticks

Sunday (6th)
Breakfast: Cold Cereal/Granola
Snacks: Available Snacks
Dinner: Grilled Cheese, Tomato Soup, Fresh Fruit and Veggie Tray

So there is the menu for the week. I made my grocery list and did the shopping. How did I fare?

What I bought:
5 dozen eggs - $5.78
Half gallon soy milk (2) - $5.52
Baked Beans (2) - $ 2.44
Tomato Soup (4) - $ 2.40
Mandarin Oranges (15 oz)- $ .72
Roasted Peanuts (16 oz) - $2.68
Canola Oil (3 qt) - $2.84
Raisins (25 oz) - $2.58
Cashews (16 oz) - $4.48
Cheddar Cheese Soup (2) - $2.88
Orange Juice Concentrate (2) - $2.36
Cinnamon - $ .50
Vegetable Broth (5) - $5.00
Pineapple Chunks (20 oz)- $1.08
Cheddar Cheese (2 lb) - $5.98
Broccoli Cuts (1 lb) - $1.87
Apple Juice Concentrate (2) - $2.26
Apple-Cherry Juice Concentrate (2) -$2.54
Wheat Gluten - $1.84
Bananas (5 lbs) - $2.93
Generic Cheerios - $1.84
Generic Honey-Nut Cheerios - $1.98
Generic Rice Krispies - $2.34
Regular M&Ms (19 oz) - $3.98
Peanut M&Ms (19 oz) - $3.98
Tortilla Chips (2) - $4.00
Romaine Lettuce (2 heads) - $3.00
Miniature Marshmallows - $ .92
Total (with tax added): $81.51

I had to make a run to a second store for forgotten tomato paste. I bought 4 12-oz cans for a total of $4.40. That brings the total grocery bill to $85.91.

I have a garden and freezer full of meat (bought a side of beef a couple of months ago). My pantry shelves are kind of sparce of canned goods although I have plenty of spices and herbs as well as the basics like flour, pasta, rice and beans. That is why you will not see certain items plus with what I get at the co-op and SHARE in conjunction with my garden.

The tomato paste was to make pizza sauce (with tomatoes from my garden) for Saturday with extra pints canned for a later). The trail mix recipe makes enough to store half for next week. The eggs and cheese will last into next week. Those items were the higher cost items on my list so I don't expect my grocery to be as high next week. So yes, I spent more than $75 this week, but I am hoping it will average out.

Tomorrow I will post some of the recipes for my menu items ...

Weekly Menu Plan: March 16

2009-03-16T03:00:00.000-05:00

Monday
Cababge-Sausage Skillet
Fruited Gelatin
Corn Muffins

Tuesday
Fried Chicken
Mashed Potatoes
Coleslaw
Broccoli

Wednesday
Ham & Bean Soup
Peaches
Cornbread

Thursday

Chicken & Noodles
Broccoli

Green Salad

Friday
Fried Rice
Garlic Green Beans
Egg Drop Soup

Saturday
Salisbury Steaks with Gravy

Mashed Potatoes

Peas

Green Salad

Sunday
Ice Cream Sundaes

The Sundaes on Sunday is a fun family tradition we have. The children (& husband) enjoy it. It also keeps me in the cool mom category.

My Apologies ...

2009-03-07T23:24:00.002-06:00

I'm sorry to those who read this. Life has been catching up to me and passing me on by. I haven't kept up on this (or any of my blogs) really well. I hope to be back in control and on the ball this week.

Southwest Salad

2009-02-11T08:12:00.004-06:00

This an easy salad that comes together in 15 minutes. It is what I like to call a dump recipe. You just dump everything in a bowl. Okay, you might need to mix it a bit. Technicalities.

The recipe calls for red onion. I didn't have any in my house. I had plenty of yellow onion so I used that. It made for a stron flavor. Next time I will use red onion. It is a healthy recipe and quite colorful which makes a pretty setting for the table.

Southwest Salad
Preparation time: 15 mins
Serves: 4 servings

Ingredients
1 cup Whole Kernel Corn, drained
1 cup Red Bell Peppers, chopped
1 cup Green Bell Peppers, chopped
1/4 cup Red Onion, chopped
1 cup Reduced Fat Mild Cheddar Cheese, shredded

Directions
Toss together all ingredients and serve.

Weekly Menu Plan: February 9, 2009

2009-02-09T06:00:00.001-06:00

Monday
Ravioli in Sauce
Tossed Salad with Dressing
Vegetable Medley

Tuesday
Sour Cream Chicken Enchiladas
Southwestern Salad
Refried Beans
Chocolate Vanilla Swirl Cheesecake

Wednesday
Roasted Orange Chicken
Couscous
Steamed Broccoli
Tossed Salad with Dressing

Thursday
Roast Ham

French Onion Soup
7-Layer Salad

Acorn Squash

Friday
Chicken Fajita, Sausage, Cheese Pizzas
Bread Sticks
Caesar Salad

Saturday
Pork Roast

Mashed Potatoes

Green Beans

Glazed Carrots

Sunday
Bean and Ham Soup
Green Salad

Rolls

Weekly Menu: February 2

2009-02-02T06:56:00.004-06:00

Monday
Greens, Beans & Ham
Tossed Salad with Dressing
French Bread

Tuesday
Apricot Chicken
Brown Rice
Broccoli Spears
Tossed Salad with Dressing

Wednesday
Grilled Ribeye Steak
Garlic Mashed Potatoes
Peas
Tossed Salad with Dressing

Thursday
French Onion Soup
Chicken Salad Sandwiches
Fresh Fruit

Friday
Pizza Rolls
Broccoli
Tossed Salad with Dressing

Saturday
Fried Rice
Egg Drop Soup
Peaches

Sunday
Turkey and Noodles
Carrot-Radish Salad
Green Beans

Flexibilty

2009-01-20T09:07:00.002-06:00

Here is the tip for today: be flexible. If you noticed, there are some dishes that made a return on this week's menu from last week. I should put a disclaimer on my menu. The thing is that out of last week's menu I had only ONE dish that was scheduled. We had Sunday's chili last night because on Saturday, I was able to grab two turkeys on sale for 50 cents a pound.

I cooked one up for dinner on Sunday and put the other in the freezer. From that turkey (15 pounds) I was able a meal of roast turkey. Monday lunch was turkey salad sandwiches. There is still enough meat that I can make a pot pie or two and turkey and noodles. Because of my find I needed to re-arrange things. Things were also re-arranged because my children were out of school Wednesday due to snow. Then they were out Thursday and Friday due to the extreme cold. Our high was -13 on Thursday. Let's not get started on that nasty windchill. I had to be flexible with what I had on hand which was dwindling fast since the children were all home.

Another way to be flexible is when you run out of something only you didn't know you ran out of it until you start making a recipe and then remember you ran out of it. Hubby had a sweet tooth last night so I made an apple pie. I then made a pumpkin pie with the extra crust dough I had left. The only catch is I didn't have any evaporated milk. That was poor planning on my part. So it is getting late with the filling all mixed together except the milk. I turn to my trusty friend Google and look up substitutions for evaporated milk. I could make my own. Nah, not enough time. It was getting late. I could reconstitute dry milk. That didn't appeal to me. I could use buttermilk. I didn't have that either.

Wait! Buttermilk ... I used yogurt once with some added water to substitute for buttermilk once. Or was that the other way around? So the gears start turning in my head. A few might need a bit of oiling, but they are going. I do have some vanilla non-fat yogurt which would add a nice taste over the plain (also had that). Cool, I even got an added bonus of less fat. So I used 8 ounces of the vanilla yogurt plus 4 ounces of water to substitute for the 12 ounces of evaporated milk. The pie turned out so purty and yummy. There are times recipes have to be changed due to allergies, tastes or lack of available ingredients. You have to be flexible and having Google or other search engine is rather helpful. A bit of blind faith that it will turn out is nice.

You have to be flexible sometimes in menus as well. There are those days where everything seems to go wrong. There is no way that you can prepare that certain dish. Or perhaps like in my case this past week, you find an unexpected deal on a meat other than what is planned. Swap, substitute and switch if you need too. There might not be meatloaf because child A had practice after school that wasn't scheduled, child B came home sick with the flu and child C invited a friend over. Neighbor 1 has an emergency and needs someone to watch her two children. All of the sudden Sloppy Joes, Soft Tacos or Hamburgers seem a lot easier not to mention quicker.

(Now here is the disclaimer ...) My menus seldom stay as written. I have done well when I fix 50% of what was listed on the day it was listed. It is merely a guideline so I don't go shopping blind. That always costs me more money. I like to make meals that use basic, easy-to-find ingredients and can be changed up if needs be. It helps with the sanity which I find at times in shorter supply than time or money.

Weekly Menu: January 19

2009-01-19T06:00:00.000-06:00

Monday: Chile con Carne, Cornbread Muffins, Fresh Fruit (Pineapple & Grapes)

Tuesday: Grilled Chicken-Spinach Alfredo, Green Salad, Breadsticks

Wednesday: Shrimp Stir-Fry over Rice, Egg Drop Soup, Orange & Pineapple Slices

Thursday: Turkey Pot Pie, Green Salad

Friday: French Onion Soup, Grilled Chicken Salad, Breadsticks

Saturday: Sausage Gravy over Toast, Peas, Peaches

Sunday: Turkey and Noodles, Green Salad, Steamed Broccoli

Tuesday's Tip: Substituting for Butter

2009-01-13T11:35:00.004-06:00

I won't argue that cooking with butter makes food taste real yummy. The biggest problem though is not my waistline (although I am trying to fix that) but my youngest's allergies. He cannot have anything with dairy among other things. That leaves out butter or anything similar.

We do use a dairy-free margaine like spread that he can have. There are foods out there but many times what doesn't have dairy products was made in close proximity of milk products or on the same equipment. That is a no-no too. Seeing as I do not like having a little boy with a upset tummy, congestion & blow-outs, I avoid the causes.

One thing that it makes difficult is having bread in the house, homemade or store-bought. He can't have eggs either, by-the-way. The other day I made some mashed potatoes from scratch. Instead of throwing out the potato water, I use it to make potato bread. It is already warm so works well with the yeast as does the sugars and starches in it. My potato bread recipe calls for milk and butter/margarine. Since both are no-nos, I substitute. I just use the potato water for the milk and oil for the butter. I use oil to replace butter in my bread recipes, preferring canola as it is a healthy oil.

Using those substitutions brings down the cost of making the bread and all in my family can enjoy it. (Which we did!) Here is my recipe that I use. It can be made in a breadmaker that can handle a two pound loaf. I have made that way and by hand with both working just fine.

Potato Bread

1-1/2 cups warm potato water
2 tablespoons oil
2 teaspoons salt
4 cups flour (use bread flour or add gluten to all-purpose)
1/3 cup potato flakes
2 tablespoons sugar
2-2/3 teaspoons yeast

If using a bread machine, add all ingredients in given order. Select white or normal cycle with light crust (if option is available).

If making by hand, disslove yeast in warm potato water. Add sugar, salt, potato flakes and oil. Mix well. Add flour gradually until all has been added. Knead dough and let rise in warm place. When doubled, knead dough again and place in lightly greased loaf pan(s). Let the dough rise again until about doubled. Bake in a 350 degree oven for 20-30 minutes or lightly browned.

By hand, this will make one large loaf (10-inch or larger loaf pan) or two medium (9-inch or smaller) loaves. In the bread machine, this makes a two-pound loaf.

Weekly Menu: January 12

2009-01-12T06:10:00.000-06:00

Monday: Faitas with Homemade Tortillas, Refried Beans, Apple Slices

Tuesday: Grilled Chicken Breasts, Seasoned Rice, Steamed Vegetables, Green Salad

Wednesday: Seafood Stir-Fry over Rice, Egg Drop Soup, Melon & Pineapple Slices

Thursday: Grilled Chicken-Spinach Alfredo, Green Salad, Garlic Bread

Friday: Steamed Fish with Vegetables, Seasoned Rice, Peaches

Saturday: Breakfast - Muffins, Scrambled Eggs with Ham, "Fried" Potatoes, Orange Juice

Sunday: Chili, Cornbread, Fresh Fruit

Roasted Garlic Potatoes

2009-01-06T14:58:00.005-06:00

I made this dish earlier this week for my family. I had a meeting so left it in the oven on warm. All during my meeting, I was afraid my family wouldn't leave me any. I had never made it before so wanted to see how it turned out (especially before posting it on a blog). I got home ready to eat. I couldn't find the potatoes anywhere and was a bit miffed. I was tired and hadn't eaten in awhile. That isn't a good combination.

I checked the dishwasher and drainer for the container I cooked it in and couldn't find it. I then asked my oldest where the potatoes were. Her response? "What potatoes?" I head straight for the oven. Sure enough, there are my potatoes. Luckily, I grabbed some to go with my dinner before my potato-obsessive daughter heard I had found them. They turned out yummy! I did tweak the recipe I originally used to accommodate what I had on hand with personal tastes both before and after the taste test.

The Recipe:

INGREDIENTS
3 pounds boiling potatoes, chunked
3 tablespoons olive oil
1/2 teaspoon salt
1/2 (scant) teaspoon black pepper
1-1/2 teaspoons minced garlic
1-1/2 teaspoons dried parsley, crushed

DIRECTIONS
In a large roasting pan, toss together all ingredients. Bake in a pre-heated 350 degree oven, tossing occasionally. Cook one hour or until they are tender and golden.

Tuesday's Tip

2009-01-06T08:14:00.006-06:00

The tip for today is healthy eating. I find eating healthy and proper portions is a money saver. It is good for you too. A rule I try to follow for meals is to think of the plate of food as a whole. One-fourth of it should be your meats or proteins. Another one-fourth should be your starches (i.e. breads, grains, potatoes). The remaining half should be vegetables. This allows for the servings from each of the food groups to be met. You can find out about those here.

Another thing with portions is the size not just ratio. You might follow the ratio but that 8 ounce-serving of steak is not the proper portion size. 3 ounces or about the size of a deck of cards is the proper portion size for meats or meat substitutes. Other proper portion sizes for food:

How does this help save money? Simple. You eat more of the foods that have fiber like your vegetables and fruits. Fiber helps you in many ways. One is making you feel full longer since it is not digested as quickly. Selecting whole grains for the starch portion (1/4) is a good source of fiber too. When you do not over-eat, you are not only healthier for it, but you do not consume as much. That means you do not need to buy as much. Buying healthier foods and cutting back or eliminating empty calorie, non-nutritional foods will help the budget.

I like sweets once-in-awhile, but they are not a main staple in my home. That includes chips, soda, sugary snacks and the like. I do not need the temptation, and my children do not need them for their growing bodies (up not out).

Weekly Menu: 5 January 2008

2009-01-05T06:00:00.000-06:00

Monday: Potato Pancakes, Sausage Patties, Applesauce

Tuesday: Roast Chicken, Garlic Potatoes, Steamed Broccoli, Fruit Gelatin Salad

Wednesday: Broccoli Beef over Rice, Egg Drop Soup, Cantaloupe Slices

Thursday: Chicken Salad Pitas with Lettuce & Tomato, Apple Slices, Carrot Sticks

Friday: Turkey & Gravy over Toast, Sweet Potatoes, Green Beans

Saturday: Breakfast - Ham & Cheese Omelettes, Hashbrowns, Fresh Fruit, Orange Juice

Sunday: Chicken Taco Soup, Tortillas

Chicken Enchilada Casserole

2009-01-03T19:36:00.001-06:00

I made this recipe this week. It was a HUGE hit. Even my picky that dislikes casseroles gave it a thumbs up when he had his polite bite. It tastes good as leftovers. I more than doubled the recipe. It is all gone 3 days later. See after the recipe for the changes I made to recipe to suit my and my family's tastes. Here is the recipe in the original form as I got it from a chat board.

Serves 6

INGREDIENTS
3-4 cups cooked, shredded chicken (about 4 breasts)
4 cups grated cheddar cheese, divided (Mexican works well)
1 cup sour cream
1 teaspoon garlic salt
1 can cream of chicken soup
1 medium onion, chopped
1/2 can Rotel tomatoes, drained (add more or less according to preferences)
1 pack of taco shells, crushed

DIRECTIONS
Mix all ingredients (using only half of the cheese) in a large bowl making sure taco shells are wet. Place in a greased 9 x 13-inch casserole dish. Top with other half of cheese. Cover with foil. Bake at 350 for 20-30 minutes until bubbly and cheese starts to golden.

*Note from Ranae - I have used diced chicken breasts, leftover cooked chicken as well as shredded chicken for this recipe. I prefer the diced chicken breasts. I also use a tomato and green chile mix for added kick but not using the full half can called for if doing it that way. Also I have used tortilla chips. About half a bag equals a pack of taco shells.

I serve the casserole on a bed of shredded lettuce and topped with sour cream and sliced black olives. Salsa is a good topper as well if that is your preference like it is my hubby's.

Loaded Baked Potato Soup

2009-01-01T17:00:00.000-06:00

I found this recipe on the 30 Day Gourmet site. On the site, they have adjusted the amount of ingredients for larger or multiple batches if making all at once. You can check out the Loaded Baked Potato Soup recipe here. I have both made the recipe to serve immediately and to freeze for a later meal. It is a good way to use up any leftover baked potatoes from a previous meal. It also can be adjusted to make a lighter version by using lighter or fat-free, low sodium, etc. versions of the ingredients.

Serves 8

INGREDIENTS
4 large baking potatoes
10 tablespoons butter or margarine
2/3 cup flour
6 cups milk
1-1/2 cups cheddar cheese
1-1/4 teaspoon salt
1/2 teaspoon balck pepper
8 slices bacon, cooked and crumbled
8 ounces sour cream

ON HAND:
2-3 green onion sliced
1 cup cheddar cheese, shredded
3-4 slices cooked bacon, cooked and crumbled

DIRECTIONS
Scrub potatoes and wrap each one in aluminum foil. Bake in a 400 degree oven for 60-90 minutes, or until they’re soft when you squeeze them. Remove the potatoes from the oven, unwrap and cut in half lengthwise. Use a spoon to scoop out the pulp into a large bowl. Set aside. Save the leftover skins to make potato skins, or discard.

Melt butter or margarine in a large saucepan over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn heat up to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is thick and bubbly. Add the cheddar cheese, salt, pepper, and bacon. Mash the potato pulp with a hand-held potato masher, a fork, or a mixer, to get rid of the large chunks. Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Do not boil the soup. Set aside to cool.

TO FREEZE
Freeze in freezer bags or rigid containers based on your family size. Seal, label and freeze.

TO SERVE
Thaw at least overnight in the refrigerator. Put the soup in a saucepan or microwave-safe container to heat. The soup will have the consistency of soft mashed potatoes. If needed, stir in some milk to make it more “soup-like”. But the soup should be thick, not runny. Once it’s heated through, spoon into serving bowls. Top each bowl with a sprinkle of shredded cheddar, sliced green onions and crumbled bacon as garnish.

Weekly Menu: 29 December - 4 January

2008-12-29T08:00:00.000-06:00

Monday: Chicken Tenders, Mashed Potatoes, Green Beans, Applesauce

Tuesday: Chili Baked Potatoes, Green Salad, Steamed Broccoli

Wednesday: Chili Dogs & Hamburgers, French Fries, Melon Slices

Thursday: Baked Potato Soup, Green Salad, Rolls

Friday: Chicken Enchilada Casserole, Spanish Rice, Fiesta Salad

Saturday: Pizza (Meat, Cheese & Alfredo), Salad, Breadsticks

Sunday: Corn Chowder, Green Salad, Rolls

Slow Cooker Chicken and Dumplings

2008-12-23T08:33:00.000-06:00

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

*Note from Ranae - This is a versatile recipe. I use it as a base upon which to begin cooking. If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Carrot-Pineapple Salad

2008-12-23T07:54:00.000-06:00

I found this recipe on About.com. I was searching for an easy side dish salad to serve at a luncheon for 20 people. I am not a big nut-in-my-food fan, but I love this dish. I did not serve it topped with mayonnaise and still enjoyed it. This pretty salad takes less than 30 minutes to prepare which is nice too.

The can of pineapple shown is larger than called for in the recipe so there is more pineapple in the salad than the recipe states. That is what I get for making it when half asleep. IF I had paid more attention and done it right, the pecans would rise to the top with the orange and yellow of the carrots and pineapple underneath creating a pretty salad as appetizing to look at as it is to eat.

INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated

DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings

All ready to chill in the refrigerator

Tuesday's Tip

2008-12-23T07:34:00.000-06:00

Schedules can be busy with two or ten in your family. Tips and ideas that can help me spend more time doing what I want are always welcome. One thing I am trying to incorporate into my weekly meal plan is what I dub "Two for Tuesday."

What that means is what I prepare for Tuesday will be enough to make a second meal later in the week. That is where the two comes into play. For example, tonight will be beef post roast. I will place enough roast in my crockpot so that we may eat tonight, and that I have enough for a later meal. This week I will shred the extra beef needed for the Beefy-Vegetable Soup on Sunday. I found I have to freeze the extra meat as my family will eat it if I do not. I season my pot roast with onion soup as well as salt and pepper as needed so that I can use the meat in other dishes. From a roast I can also make barbeque sandwiches, beef burritos, shredded beef chalupas, Italian beef, beef and cheddar rolls and more.

The same can be done for chicken, turkey, ham, and pork loin or roast. I cook once and save time. I also do this on Tuesday because I can use my roaster or crockpot to cook. It frees my time which is good as Tuesday is usually my shopping day. I also have meetings or like to take a night off to go out and relax.

It does not have to be Tuesday (that just works for me and had a cool ring to the name). It can be any day that you find you are gone most of the day. It is easy to put a meal in to cook all day and serve with a couple of 5 minute sides at dinner time. Having the meat already cooked for a second meal is a nice bonus. It is a tip and idea that saves time and money. Who couldn't use a little of both of those?

Weekly Menu: 22 December 2008

2008-12-22T10:25:00.000-06:00

Monday: Shrimp Toss, Salad, Green Beans, Garlic Toast

Tuesday: Roast, Potatoes and Carrots, Salad, Rolls

Wednesday: Roast Duck, Sweet Potatoes, Steamed Broccoli, Carrot-Pineapple Salad

Thursday: Broccoli Beef over Rice, Egg Drop Soup, Orange & Pineapple Slices

Friday: Chicken & Dumplings, Apple Walnut Salad

Saturday: Pizza (Sausage, Cheese & Chicken Club), Salad

Sunday: Beefy Vegetable Soup, Rolls

Shrimp Toss

2008-12-22T08:37:00.000-06:00

INGREDIENTS:

1 pound spaghetti

1 pound uncooked shrimp, peeled and deveined

6 - 8 tablespoons butter

2 garlic cloves, minced

8 ounces mushrooms, sliced

5 tablespoons sour cream

1 cup Parmesan or Romano cheese, grated

Salt and Pepper

DIRECTIONS:

Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.

AngelFood Ministry Meal Ideas

2008-12-21T11:15:00.000-06:00

(three units shown in the picture with no specials)

Unit Contents:

Breaded Chicken Tenders
Lemon Herb Chicken Breasts
Pork Chops
Ground Beef Patties
Beef Roasts
Hot Dogs
Banquet Turkey & Gravy
Carrot Slices, frozen
Green Beans, frozen
French Fries
Potatoes
Eggs
Shelf-Stable Milk
Corn Muffin Mix
Chicken Broth
Rice
Macaroni & Cheese
Sweet Potato Pies

Meal Ideas:

Chili Dogs, French Fries, Coleslaw
Turkey & Gravy over Toast, Green Beans, Salad
Chicken Tenders, Mashed Potatoes with Gravy, Coleslaw
Grilled Pork Chops, Buttered Potatoes, Carrots
Herbed Chicken, Seasoned Rice, Tangy Carrots
Chili, Cornbread
Shredded Beef Chalupas, Spanish Rice, Fruit
Gravy & Biscuits, Fruit
Fried Rice, Egg Drop Soup, Fruit Slices
Chili-Cheese Fries, Vegies & Dip
Ground Steak with Gravy, Mashed Potatoes, Green Beans
Scrambled Eggs, Pork Chops, Toast, Fruit/Juice
Beefy Vegetable Soup, Salad, Rolls
Chicken Parmesan, Salad

Many of the meal leftovers if your family is kind (or unkind depending how you look at it) enough to leave some can be used in other meals saving preparation time. Beef roast leftovers can be shredded and used in the shredded beef chalupas and/or beefy vegetable soup. Leftover chili can be used to make refried beans for the chalupas. It can be also used for the chili-cheese fries or chili dogs. Leftover scrambled eggs can go into the fried rice.

My family loves chicken tenders, but since I ordered extra units I can also use them in a shortcut chicken parmesan meal. I do not look at it only as chicken tenders. I looks at it as pre-breaded chicken and let my ideas go from there. I can bake the chicken tenders until crispy and then slice them using them for a yummy chef salad.

I hope these ideas can help or fuel ideas of your own. I know sometimes I need a little boost (& lots of sleep) to get my creativity running. Happy Planning!

Food Distribution Day

2008-12-20T12:23:00.000-06:00

I pick up my food from both Angel Food Ministries and SHARE Foods the same day. This is my haul for today and should feed my family for a couple of weeks. It would probably last longer, but everyone will be home from work and school so food disappears at alarming rate.

This is my SHARE Foods order. It is three regular units plus 2 specials.

This is my Angel Food Ministries Order. It is 3 regular units.

This is all the food I received today. It cost me $167. That sounds like a lot (and it is), but that feeds nine people for two weeks. Groceries bought at a store will normally run me $150 a week. To put things into perspective, my table is over 7 feet long (88 inches).

What I received today:

Ham Slices
Italian Sausage, ground
Beef Steak Strips
Imitation Crab
Shrimp, pre-cooked
Breaded Chicken Tenders
Lemon Herb Chicken Breasts
Pork Chops
Ground Beef Patties
Beef Roasts
Hot Dogs
Banquet Turkey & Gravy
Carrot Slices, frozen
Green Beans, frozen
French Fries
Potatoes
Sweet Potatoes
Onions
Iceberg Lettuce
Celery
Carrots
Apples
Oranges
Eggs
Shelf-Stable Milk
Corn Muffin Mix
Chicken Broth
Rice
Macaroni & Cheese
Sweet Potato Pies

Beef Stew Bread Bowl

2008-11-10T20:15:00.000-06:00

Doesn't it look just yummy? I subscribe to various e-zines as well as regular magazines for cooking. This particular recipe came to me from Pillsbury.

The recipe (included below) calls for pre-packaged and convenience items. It helps to put this meal on the table in 30 minutes. Some items can be be made from scratch like the biscuits or used fresh (vegetables). It is all a matter of personal preference.

It is a good meal that can have all the ingredients at hand for one-of-those days. That is one thing we all have in common.

INGREDIENTS
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.

2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.

3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.

4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.

5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.

Weekly Menu for November 10-15

2008-11-10T19:58:00.000-06:00

Monday

Chicken & Vegetables

White Rice

Mandarin Oranges

Green Salad

Tuesday

Eggplant Parmesan

Creamy Noodles

Green Salad

Garlic Bread

Wednesday

Chicken Salad Sub Sandwiches

Apple Slices

Steamed Broccoli

Thursday

Baked Tilapia

Seasoned Rice

Baked Sweet Potatoes

Green Beans

Friday

Pizza & Wings

Caesar Salad

Breadsticks

Saturday

Beef Stew Bread Bowls

Green Salad

OOPSIE!

2008-11-04T06:43:00.001-06:00

It wasn't until I was putting away the items I used for cooking that I realized I made an oopsie with dinner last night. I made carrot coins as a side dish. They tasted just fine, and dinner was just yummy. Then I cleaned up my kitchen.

I put the large container I have of vanilla extract up wondering who could have gotten that out. Then the light went on. I looked in my cupboard and found the cider vinegar still there. uh-oh. See the recipe calls for cider vinegar, but without thinking I grabbed the vanilla and added that instead. I guess I was on auto-pilot.

It was still good, and no one knew about the goof until later. I guess I found a tweak I am going to make as the carrots were yummy & just sweet enough. Now I look like a genius instead of a wreck of a cook. I will take that.

Weekly Menu for November 3-8

2008-11-03T08:04:00.000-06:00

Monday

Barbecue Beef Ribs

Baked Potatoes

Coleslaw

Carrot Coins

Tuesday

Venison Chili

Fresh Vegetables & Dip

Cornbread

Wednesday

Baked Potato Soup

Green Salad

Homemade Bread

Thursday

Chili-Cheese Tater Tots

Melon Slices

Carrot Radish Salad

Friday

Pizza (Cheese, Sausage)

Caesar Salad

Saturday

Chalupas

Spanish Rice

Fiesta Salad

October's LOK Kitchen Challenge Entry

2008-10-30T07:45:00.000-05:00

The challenge was to feed a family of 4 for $10 for all day. A family of 6 or more was allotted $15 for the day's meals. This is my entry for the challenge. The total cost was $14.31. It made the following menu:

Breakfast: Blueberry Waffle Sandwiches, Banana, Milk
Lunch: Toasted Bread, Tomato Soup
Dinner: Goulash, Broccoli

Grocery List
Waffles, frozen 10 ct -- $1.15
Eggs, dozen --$1.29
Milk, 1 gallon -- $2.50
Bananas, 3 lb -- $1.50
French Bread, 1 loaf -- $1.50
Tomato Soup, 3 10-oz cans -- $1.37
Macaroni, 2 lb -- $1.69
Corn, 1 cans -- $. 45
Chili Beans, 2 cans -- $ .90
Spaghetti Sauce, 1 26-oz can -- $ .98
Broccoli, frozen 1 lb -- $ .98

For breakfast, I used frozen blueberry waffles. While toasting the waffles, I cooked the eggs to make breakfast sandwiches as posted in this blog post. The breakfast sandwiches were served with banana chunks and a glass of milk.

For lunch, I used some store-bought french bread. I buttered the slices and baked at 350 until the bread is toasted. I mixed up the tomato soup with milk with a ratio of 3 cans to 2 cups of milk.

Goulash Ingredients for Dinner

For dinner, I made goulash as it is a favorite among my kids. I cook the pasta according to package directions and drain. I then dump in a can of spaghetti sauce, can of corn (drained), 2 cans of chili beans into the pot with the cooked (& drained) macaroni. Mix it well and serve. I serve with a steamed vegetable like broccoli (cook in microwave when pasta is cooking).

Dinner is served

Note: I used green beans for our meal since I had some fresh from our garden, but for costs I priced a bag of broccoli.

Budget Saving Tips

2008-10-28T14:11:00.000-05:00

Below are some tips that I found on a site I had enjoyed (the site is no longer available). I follow these tips and find them to be good advice.

Plan your meals (including desserts, if desired), make a list, and stick to it. Plan meals according to your grocery stores specials.
Plan on using leftovers (Mondays Pot Roast turns into Tuesdays Roast Beef Sandwiches).
Incorporate at least one or two meatless meals a week into your menu.
Reduce the amount of meat in recipes and increase the amount of another less expensive filler such as rice, beans, or pasta.
Make your own cookies, cakes and breads instead of buying them premade (they're tastier this way, too).
Compare prices. You may be surprised to discover a sale item isn't always cheaper than another brand not on sale.
Browse through the discontinued and damaged items. They are still good, and a lot cheaper.
Stock up when you come across an unbelievable buy. Spending a few extra dollars one week will yield high rewards in the following weeks.
Never shop hungry. You'll find more wanders into your shopping cart than normal.
Use coupons. Better yet, couple them with an in-store special for an even bigger savings.

I use coupons rarely because I simply do not use name-brand items much. Even with coupons I find name-brands are not cheaper most of the time. When I do I wait for sales and/or use a coupon if at all possible.

Another tip I can offer is to take advantage of a store's meat department slicing meats free. For instance, beef stew meat costs $4 a pound or more on a normal basis. I cannot bring myself to pay that price. When beef roasts go on sale I pick up a few and have the butcher at the store cut them into stew meat for me. So instead of $4 a pound, I can buy it for $1.60 or less a pound. That is a huge savings. I make the meat department my first stop on those days so while my meat is being cut I can pick up other items on my list.

I do the same for ham steaks. Around Thanksgiving and Christmas as well as Easter hams go on sale. Again ham steaks are $4 a pound, but I have been able to buy a whole bone-in ham for $1 a pound. I have it sliced free into steaks. The end portion that is left is good for White Bean and Ham Soup. Pork Loin is the other meat I get slice free when it is on sale. The boneless loin chops are best on the grill especially with an Apple Barbecue Sauce. Mmmmm!

AngelFood Ministries Meal Plan for October

2008-10-24T07:55:00.000-05:00

I bought just two regular units from AngelFood Ministries this month. There were more processed foods this month so I cut back. I did purchase a fresh fruit & veggie box as well. In addition to AFM, I picked up my SHARE Foods order (2 units).

October Package (contents of one unit):
1.5 lb. Top Sirloin Strip Steaks (4 x 6 oz.)
4.5 lb. Split Chicken Breast Family Tray Pack
26 oz. Heat and Serve Salisbury Steaks and Brown Gravy
1 lb. Chicken Breast Fajita Strips
1 lb. Boneless Center-Cut Pork Chops (4 x 4 oz.)
1 lb. Fully Cooked Meatballs
1 lb. All Meat Hot Dogs
1 lb. Frozen Sliced Carrots
1 lb. California Blend Vegetables
1 lb. Pasta (spaghetti)
28 oz. Marinara Sauce
48 oz. Hawaiian Punch
32 oz. Borden 2% Reduced Fat Shelf Stable Milk
12 ct. Corn Tortillas
One Dozen Eggs
One Dessert Item (box of oatmeal cookies for me)

October Fresh Fruit & Vegetable Special:
1 head New York State Green Cabbage
1 head California Iceberg Lettuce (Cello wrapped)
1 bunch California Broccoli
2 lb. Medium-Large Idaho/East Oregon Yellow Onions
5 lb. New Crop Yukon Gold Potatoes
3 lb. North Carolina New Crop Red Apples
2 lb. Bag of California Fancy Lemons
1 Super Sweet Gold Pineapple
1 lb. Bag of California Peeled Baby Carrots

So what meals can I make to get the most bang for my buck?

Meal #1: Broccoli Beef over Rice, Fresh Pineapple

Uses: beef steaks, broccoli, onion and pineapple

Meal #2: Chicken Fajita Pizza, Salad

Uses: chicken fajita strips, onion, lettuce, carrots

Meal #3: Barbeque Chicken, Coleslaw, Mashed Potatoes

Uses: chicken breasts, cabbage, poatoes

Meal #4: Salisbury Steaks with Gravy, Mashed Potatoes, Mixed Vegetables

Uses: salisbury steaks & gravy, potatoes, California blend vegetables

Meal#5: Chili Dogs, Coleslaw, Steak Fries

Uses: hot dogs, cabbage, potatoes

Meal#6: Steak Chalupas, Spanish Rice, Fresh Fruit

Uses: corn tortillas, beef steaks, apples

Meal#7: Meatball Sub Casserole, Salad, Steamed Broccoli

Uses: Meatballs, Marinara Sauce, Lettuce, Carrots

Meal #8: Sausage Gravy over Toast, Peas, Fresh Fruit

Uses: shelf-stable milk, onion

Meal #9: Fried Rice, Egg Drop Soup

Uses: eggs, frozen carrots, onion

Meal #10: Apple Barbecue Pork, Cooked Carrots, Buttered Noodles

Uses: pork chops, frozen carrots, pasta

That is for one AFM unit plus most of the fruit and vegetable special unit. With my second unit I can also make the following meals:

Meal: Chicken Tetrazinni, Salad, Cooked Carrots

Meal: Beef & Chicken Fajitas, Spanish Rice, Refried Beans

Meal: Meatball Subs, Fresh Vegetables & Dip

Meal: Pizza, Salad

Meal: Breakfast for Dinner - Waffle Sandwiches, Fruit

**The Hawaiian Punch will be used to make homemade popicles or slushes. The cookies will be a snack served with milk.

Soda Bread

2008-10-22T07:59:00.000-05:00

This bread is yummy. My family didn't save me any either when I made it last night. I had a get-together at a friend's house I had to leave for before dinner so it is a good thing I had some yummy treats there.

I use the generic diet lemon-lime soda to make mine, buying a 2 liter and using the leftovers to make a 7-up Pound Cake. The crunchy outside is the best part of the bread in my opinion. It is also a bread Eric can eat although he preferred the chili I paired it with for dinner last night.

Soda Bread

3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda

In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.

Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.

Weekly Menu for October 20-25

2008-10-20T07:41:00.000-05:00

Monday

Beef Stroganoff over Rice

Peaches

Peas & Carrots

Tuesday

Chili

Fruit

Soda Bread

Wednesday

Barbeque Chicken Sandwiches

Coleslaw

Baked Beans

Thursday

Baked Tilapia

Steamed Vegetables

Seasoned Rice

Friday

Ham & Bean Soup

Salad

Cornbread

Saturday

Roast Pork

Potatoes & Carrots

Salad

When there is not enough frosting ...

2008-10-17T12:17:00.000-05:00

My kids have the same bad habit as I do. We eat the frosting out of the containers. The down side to this besides the killer headache after the sugar rush is there is not enough frosting when I really need some. I mean for a cake not my own sugar rush, but I prefer vanilla frosting.

When I find myself low on frosting with cake batter already made, I make bundt cakes. I melt what frosting I have left and glaze the cake after baking. It looks pretty, is easier to spread and my kids love licking the "pools" of frosting. I have to fight for my fair share of them.

I like bundt cakes too as the cake last longer. Instead of 20 minutes, it takes 30 minutes for my plague of locusts to consume it. I can also slice smaller pieces for diet-friendly portions or to just make up for all the frosting I ate.

The other side is by glazing the cake, frosting lasts longer for those midnight snitches I ... er ... my kids take. It saves me money so I can get some medicine for those killer sugar rush headaches. You'd think I would learn.

Chunky Chicken Soup

2008-10-15T07:32:00.000-05:00

I tried a new dish on my family last night. It was a hit and definite keeper. Usually when I make a recipe for the first time I follow the recipe closely. I did veer from that a bit as I know my family fairly well. I knew that a whole can of chiles would be too much so I cut the amount in half. Also I had no vegetable broth in my pantry so used fat-free chicken broth. I made some pumpkin-zucchini muffins to accompany the soup and had some leftover shredded zucchini and added that to the soup. Other than that and using Parmesan cheese instead of mozzarella for topping, I followed the recipe as it was written in my magazine, Simple & Delicious. I found it easy to assemble with basic ingredients. It would be a good recipe to use up leftover chicken, vegetables or even white beans.

Recipe and picture taken from December 2008 Simple & Delicious

SERVINGS: 5
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.

Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.

Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g

Lazy Day Lasagna

2008-10-13T09:09:00.000-05:00

I found this lasagna recipe and loved it. Let me count the reasons I love it ...

1. Easy
2. Quick
3. Yummy
4. Easy
5. Freezable
6. Common Ingredients
7. Easy
8. Adaptable
9. Low Cost
10. EASY!

I found this recipe in one of my freezer manuals I enjoy using. I like to put meals in the freezer because it saves time, something I find in short supply. For one-of-those-days it saves my sanity, also something I find in short supply. I also like to be able to help friends. It is so easy to go to my freezer and find a meal to take to a friend who had a baby, surgery, loss or just an overall stressed day. I find adding a bit of love to the ingredient list makes the meal taste that much better.

This recipe makes a 9"x13" pan or 2-8"x8" pans. It serves 12. I always double the recipe and make one for dinner and one for the freezer. Once when I was having dinner company, I doubled the recipe but made a ooey-gooey monster lasagna. It was the best! The recipe is good as is, but I like adding more sauce and cheese to mine. I can also make it healthier (to make up for the extra cheese) by using fat free cottage cheese, whole wheat lasagna noodles and extra lean ground beef.

Lazy Day Lasagna

12 ounces cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)

In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.

To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.

To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.

**More notes and changes from me ...

I add plain sauce to the bottom of the pan since I like the meat sauce to be in my lasagna. I also add shredded mozzarella to the top of the lasagna. I told you I like more cheese. I cook more meat and have more sauce on hand than the recipe states. I usually cook mine either from the frozen state or right after assembly. I rarely am thinking clearly enough or soon enough to have the lasagna pulled from the freezer in time for a complete thawing.

The recipe goes together very easily. The hardest part is waiting as you smell it baking.

Weekly Menu for October 13-18

2008-10-13T07:43:00.000-05:00

Monday

BLTs

Macaroni & Cheese

Apple Slices

Tuesday

Grilled Chicken Alfredo

Steamed Broccoli

Garden Salad

French Bread

Wednesday

Lasanga

Ceasar Salad

Garlic Toast

Thursday

Barbeque Beef Ribs

Roasted Garlic Potatoes

Coleslaw

Baked Beans

Friday
Chocolate Chip Pancakes

Ham Slices

Cantaloupe Wedges

Saturday

Ham and Cheese Roll

Green Salad

Peas & Carrots

Eggplant Parmesan

2008-10-10T10:10:00.000-05:00

I first tried my hand at Eggplant Parmesan last year when I had received some in a SHARE foods unit. I had never had eggplant before or at least that I can remember. I looked on-line for some ideas about how to prepare eggplant.

The first thing I found was that before cooking eggplant, it needs to be cut. I slice mine since I make the parmesan with breaded eggplant slices. The next step is to sprinkle salt evenly over the cut eggplant. Let it set for about 30 minutes. This brings out the extra moisture in the eggplant. I cut and salted mine before picking up three children for orthodontist appointments. That way I could start cooking when I got home. It didn't work out that way, but that is a different story. Oh yeah, two medium-large eggplants is enough for my family.

Once the eggplant has set, I pat it dry. Then it is dipped in whisked egg mixture followed by bread crumbs. I then cook the breaded slices in hot olive oil (couple of minutes each side). It can be baked by spraying the breaded eggplant slices with cooking spray and then baked for 3-5 minutes each side. After frying I drain off the excess oil from the cooked eggplant slices.

Now comes getting it ready for baking. My hubby doesn't like meatless meals. He thinks I am depriving him if I try to pull one off. He said this meal is filling, and he would never have guessed there was not meat. That is like scoring an 11 on a 1 to 10 scale around here. Back to getting the dish oven-ready, in a lasanga dish or other deep dish place some spghetti sauce enough to coat the bottom. Then I placed the cooked eggplant on the sauce. The next layer is sliced tomatoes and mushrooms (both fresh). I follow that with a sprinkling of shredded parmesan cheese and mozzarella cheese. I spread on some more sauce and repeat the layers. This last time I had some extra cooked eggplant so finished off by placing those on top of the last layer and more sauce & cheese. Gooey cheese is always the best.

I then bake the Eggplant Parmesan at 350 degrees F for 30 minutes. I served it with salad, steamed veggie (i.e. green beans or broccoli) and some garlic bread. It is yummy, filling and healthy too. Eric wasn't allowed to have the breaded portion of the eggplant or cheese due to allergies. He did love the tomatoes from it, but threw the mushrooms. Eh, can't win them all.

Weekly Menu for October 6-12

2008-10-06T20:42:00.000-05:00

Monday

Eggplant Parmesan

Green Salad

Tuesday

Chicken Burritos

Fresh Fruit

Sopapillas

Wednesday

Fried Rice

Chinese Salad

Egg Drop Soup

Thursday

Pizza

(Sausage/Pepperoni, Cheese, Supreme)

Caesar Salad

Breadsticks

Dessert Pizza

Friday

Shredded Pork Sandwiches

Baked Beans

French Fries

Saturday

Potato-Sausage Soup

Salad

Homemade Rolls

Sunday

Sundaes

Allergy-Friendly Birthday Dinner & Cake

2008-09-30T08:20:00.000-05:00

My youngest is allergic to dairy, eggs, grapes, rice and we think we can add red dye now too (had a reaction this weekend). It makes for some extra planning when it comes to cooking. Eric loves food thankfully so doesn't seemed phased unless told he can't have it.

Yesterday Eric turned one so a cake was in order. Eric recently discovered Oreos (and can actually have them). So starts his love affair with chocolate. The trick was to find a cake recipe that he could eat. I found one (gotta love Google). It is on Recipezaar.com and called (surprise) Egg-free Milk-free Chocolate Cake. What the name lacks, the cake makes up for in taste. I am not a big sweets fan so the amount of sweet was just right for me. Hubby has a major sweet tooth so it wasn't sweet enough for him. There were no leftovers so that is the better judge. I didn't have it frosted (ran out of powdered sugar earlier making pancakes ... oops) so that would add to the sweetness.

Eric is a fan of peas, chicken and noodles. What else could I serve but Chicken and Noodles? I used this recipe using chicken instead of turkey. I had cooked up some chicken earlier so had it on hand. I had some egg-free noodles as well as peas & carrots. Oh, yeah I add more black pepper than called for as well as garlic powder. It is a quick and filling meal. Eric loved it. It does call for milk. Pre-Eric days I would make it using evaporated milk for a creamier taste. Yesterday I used plain soy milk and crossed my fingers. It turned out so yummy. Eric loved it as did the rest of the family especially hubby. I served it with a simple salad of Romaine with grated carrot and radishes.

So begins my journey into the world of cooking allergy-free for Eric. It was worth though seeing him enjoy the dinner and cake so much. It is good to have a success for the trial run. I'd hate to start discouraged.

AngelFood Ministries Meal Plan

2008-09-26T08:42:00.000-05:00

I bought 3 units from AngelFood Ministries this month. What am I getting tomorrow at pick-up?

September Package (contents of one unit):
1.5 lb. Top Sirloin Strip Steaks (4 x 6 oz.)
2 lb. Boneless Skinless Chicken Breast
3 lb. Breaded Chicken Chunks
1.5 lb. Boneless Pork Filet
20 oz. Supreme Pizza
1 lb. Ground Turkey
1 lb. Cheddar Cheese Bratwurst Sausage
1 lb. Green Beans
1 lb. Stir Fry Vegetables (Broccoli & Bell Peppers)
35 oz. Crinkle-cut Fries
32 oz. Borden 2% Reduced Fat Shelf Stable Milk
7.5 oz. Macaroni & Cheese
15 oz. Pork & Beans
7 oz. Chicken-Flavored Rice & Vermicelli
1 lb. Pinto Beans
One Dozen Eggs
One Dessert Item

Next question is what can I make to get the most bang for my buck?

Meal #1: Beef Steak Stir-Fry over Rice, Fresh Fruit

This uses some of the steaks and stir-fry vegetables. If a fruit and veggie package was ordered, slices of pears and oranges would go well. Also peel and slice a carrot or two from the package for the stir-fry.

Meal #2: Beef Fajitas, Spanish Rice, Refried Beans

This uses some of the steak and some of the pintos beans. Onions from the fruit and veggie package (F/VP)will be used in the fajitas. Note: This also uses green peppers (not in package) which are needed in Meal #12.

Meal #3: Chicken Nuggets, Coleslaw, Mashed Potatoes

This uses some of the chicken chunks. Cabbage and carrots from the F/VP will be used for the coleslaw. Half of the potatoes will be used for the mashed potatoes.

Meal #4: Shepherd's Pie, Fruit Salad

This uses some ground turkey and green beans. The leftover mashed potatoes from Meal #3 are also used. Apples, pears and oranges from the F/VP can all be used in the fruit salad.

Meal#5: Sliced BBQ Pork/Sausage, Coleslaw, Green Beans

This uses the pork filet, cheddar bratwurst sausage and green beans. It also uses leftover coleslaw from Meal #3. If there is none, make some more from the cabbage and carrots in the F/VP.

Meal#6: Shredded Pork Sandwiches, Baked Beans, French Fries

This uses leftover pork from Meal #5. It also uses the Pork-n-Beans and some French fries.

Meal#7: Potato Sausage Soup, Salad, Homemade Bread

This uses up leftover sausage from Meal#5. It uses the shelf-stable milk. It will also use the rest of the potatoes and some tomatoes from the F/VP.

Meal #8: Parmesan Chicken Casserole, Salad, Garlic Toast

This uses the chicken chunks. It also will use up any leftover salad from Meal#7. Leftover bread from Meal #7 is used to make the garlic toast.

Meal #9: Chili Cheese Fries, Coleslaw, Fresh Fruit

This uses some of the French fries and some pinto beans. It also uses the cabbage, carrots and fruit from the F/VP.

Meal #10: Breakfast for Dinner (French Toast, Ham or Bacon, Orange Slices)

This uses eggs and shelf-stable milk. It also uses oranges from the F/VP.

Meal#11: Pizza, Salad, Breadsticks

This uses the pizza. It also uses some tomatoes from the F/VP.

Meal #12: Sweet & Sour Chicken over Rice, Steamed Green Beans

This uses some chicken breasts and some green beans. It also uses carrots from the F/VP.
Note: It also uses green peppers (not in package) which are needed in Meal #2.

Meal #13: Chicken Fried Rice, Grapes/Orange Slices, Egg Drop Soup

This uses some eggs, some chicken breasts, leftover green beans. It can also use onions, carrots and celery from the F/VP.

Meal #14: Chicken Salad Pitas, Apple Slices, Macaroni & Cheese

This uses some chicken breast and macaroni & cheese. It also use apples, carrots (I add shredded) and celery from the F/VP.

**These meal ideas are subject to being re-arranged as suits my fancy.**

Food for Thought

2008-09-23T09:03:00.000-05:00

In my other blog, I wrote my thoughts on an article I read pertaining to food budgets. It really is amazing the attitudes and even priorities you encounter.

Like right now my priority is a nap, but Eric is of the attitude that he is full of energy and not needing a nap himself.

Weekly Menu for September 22-28

2008-09-21T14:13:00.000-05:00

Monday

Roasted Chicken

Seasoned Rice

Mixed Vegetables

Tuesday

Bean and Ham Soup

Green Salad

Homemade Rolls

Wednesday

Chicken-Rice Casserole

Green Salad

Melon Slices

Thursday

Spaghetti

Caesar Salad

Green Beans

Breadsticks

Friday

Homemade Pizza

(Sausage, Cheese, Pepperoni)

Ceasar Salad

Dessert Pizza

Saturday

Grilled Pork Chops

Mashed Potatoes

Carrots, Peas

Sunday

Sundaes

Fun At-home Ideas (featuring food, of course)

2008-07-28T13:14:00.000-05:00

It costs money to raise a family. Having fun doesn't have to though what with a little creativity which can be helped with lack of sleep. I seem to get my best ideas when I am tired. The thought process would leave you scratching your head, but the end result is good.

I like to come with ideas to make dinner time a bit more fun not that it isn't interesting enough with 9 people around the table. It is about laughter and creating memories. One of those is our Sunday Sundaes. The kids love that new tradition. They will let me forget to have them do chores, but not the sundaes. Since we eat a late lunch on Sunday, we just have sundaes for dinner. How good is that?

Did you know that August is Brownies at Brunch Month? It is also Catfish Month and Peach Month. The second week in August is Apple Week. National Mustard Day is the first Saturday in August.

My point is you can take some of these fun days and run with it. August 2 is National Ice Cream Sandwich Day. Why not have a dessert first meal and serve up some ice cream sandwiches? On August 6th you can enjoy some root beer floats with your cook-out for National Root Beer Float Day. My 11 year old Kalynne is looking forward to August 19th as it is Potato Day. Potatoes are her favorite food. She is calling for a potato bar featuring all types of potato dishes (i.e. potato soup, chili-cheese fries, tater tot casserole). By the looks of it with National Soft Ice Cream Day, Peach Pie Day, Lemon Meringue Day, Cherry Turnover Day, Banana Split Day and S'mores Day, it isn't a diet friendly month.

August 1: National Raspberry Cream Pie Day
August 2: National Ice Cream Sandwich Day
August 3: National Watermelon Day
August 4: National Lasanga Day
August 5: National Waffle Day, National Oyster Day
August 6: National Root Beer Float Day
August 7: National Raspberries in Cream Day
August 8: National Zucchini Day, National Frozen Custard Day
August 9: National Rice Pudding Day
August 10: National S'mores Day
August 11: National Raspberry Tart Day
August 12: Julienne Fries Day
August 13: National Filet Mignon Day
August 14: National Creamsicle Day
August 15: Lemon Merignue Pie Day
August 16: Bratwurst Day
August 17: National Vanilla Custard Day
August 18: National Soft Ice Cream Day
August 19: Potato Day, Hot & Spicy Food Day
August 20: Lemonade Day, National Chocolate Pecan Pie Day
August 21: National Pecan Torte Day
August 22: National Spumoni Day, Eat a Peach Day
August 23: National Sponge Cake Day
August 24: National Peach Pie Day
August 25: National Banana Split Day
August 26: National Cherry Popsicle Day
August 27: National Pots de Creme Day, Banana Lovers Day
August 28: National Cherry Turnover Day
August 29: More herbs, Less Salt Day; Chop Suey Day; Lemon Juice Day
August 30: National Toasted Marshmallow Day
August 31: Eat Outside Day, National Trail Mix Day

Weekly Menu for July 28 - August 2

2008-07-28T13:07:00.000-05:00

Monday
BBQ Pork
Potato Salad
Baked Beans

Tuesday
Grilled Pork Chops
Baked Potatoes
Yellow Squash
Salad

Wednesday
Meatball Subs
Fresh Veggies with Ranch

Fruited Gelatin Salad

Thursday
Barbecued Rabbit
Seasoned Rice
Green Salad

Friday
Chicken Salad Sandwiches
Fresh Fruit
Cookies

Saturday
Homemade Pizza (Cheese, Sausage)
Salad
Breadsticks

Sunday
Sundaes

Breakfast Options are pancakes, waffles, muffins, granola, toast all served with milk and fruit.

Lunch consists of either sandwiches or leftovers.

Money Saving Tips

2008-07-23T09:28:00.000-05:00

There are some things despite the higher cost that I still need to purchase. I am big on produce as it still costs less per pound than the lean meat I use. I have a baby with a sensitivity to milk products which also adds costs to my food budget. What I do is find ways to cut costs in other areas.

A couple of tips that I used just this morning are with muffin mixes. Yeah, I could cut the cost further and make muffins from scratch. I do actually. The mix was from my AngelFood Ministries unit.

Tip #1: Add flour to the mix. I find I can use 1/4 cup per mix. It stretches the mix a bit. If you have seen my locusts eat (or fight over the last muffin for that matter), you realize that every little bit helps.

Tip #2: Bake the batter in a baking pan not muffin tins. It saves on muffin liners if you use those. It also allows for smaller portions without fits about "I don't want a broken one. I want a big one like so-and-so."

Another way I use muffin mixes is to make flavored waffles. It won't work in pancakes as the fruit pieces are still hard. Waffles work because they are thinner and cooked differently so the fruit cunks melt like in the muffins. I add the mix to 2 cups of pancake mix. I then add whatever the muffin calls for such as milk, eggs, etc. along with what is needed to mix up the pancake mix. So 50 cents for a muffin mix makes enough flavored waffles for an entire meal. That is not bad, and even breakfast makes a good dinner some nights as it is cheap and filling.

July 21-26 Weekly Menu with Angelfood Ministries

2008-07-19T10:32:00.000-05:00

July's Unit Contained:

Dozen Eggs
Bluberry Muffin Mix
Spaghetti Sauce
Spaghetti Pasta
Popcorn Chicken
Meatballs
Pork Roast
Beef Ribs
Meatloaf
Crock-Pot Pork Meal
Peas & Carrots (frozen)
Chopped Broccoli (frozen)
Corn Tortillas
Shelf-Stable Milk (not powder)
Lean Cuisine Cheese Pizza
Hawaiian Punch (46 oz)
Cinnamon Teddy Grahams

July 21-26 Menu

Monday

Chalupas

Mexican Corn

Watermelon Chunks

Sopapillas

Tuesday

Sweet & Sour Ribs with Rice

Melon

Egg Drop Soup

Wednesday

Crock-Pot Pork Meal

Steamed Green Beans

Rolls

Thursday

Meatloaf

Mashed Potatoes

Peas & Carrots

Squash

Friday

Pork Tetrazinni

Salad

Green Beans

Saturday

Meatball Subs

Fresh Vegetable & Fruits

The Lean Cuisine will go with hubby to work for his lunches. The Hawaiian Punch will be used to make popsicles or slushes. The Teddy Grahams will be snacks. The Blueberry Muffin Mix will be used to make blueberry waffles. The Popcorn Chicken can be used for another meal, lunch or dinner.

I ordered enough units to not only make this menu but a second one as well. Other meals options inlcude: Shredded Pork Sandwiches, BBQ Ribs, Spaghetti & Meatballs, Muffins with Scrambled Eggs, Egg Salad Sandwiches, Pork Chimichangas with Baked Tortilla Chips, Fried Rice, Lo Mein, Meatloaf Sandwiches, Enchilada Casserole, Chicken Parmesan Casserole and Broccoli Quiche.

Green Beans

2008-07-16T11:34:00.000-05:00

One easy way to save on the food budget is to grow your own vegetables, fruits and/or herbs. I am fortunate that I have room for all three. A lot of room is not needed to grow your own. I grow the herbs in conatiners on my back porch along with a bush tomato in a pot. They will move inside for the winter. I have seen a "Salad Garden" grown on a small balcony of an apartment. There were a couple of tomato plant, cucumber vine and small box of lettuce plants.

From just this small patch of green beans I picked over FIVE POUNDS of beautiful green beans. That was just the first harvest too.

I like my beans frozen (hubby prefers home bottled). I wash the beans and trim the ends. Then I place a layer of them on cookie sheets to place in the freezer to flash freeze them. I find I can pull them out of the bag easier that way since they don't all freeze together. Hubby and Oren cleaned and trimmed the first batch for me. I took care of the flash-freezing and packing (got 5 one-quart bags).

I like to sautee the bean in butter and garlic or just steam them. From this batch I took enough to make a side dish for our dinner of roast with potatoes and carrots. I sauteed some sliced red onion in olive oil. I then added the green beans, garlic powder, pepper and basil. I also added some apple juice so to give a sweet taste and steam the beans (done best with a lid on the pan). I then added some sliced tomatoes (also from our garden) and cooked for a minute or so longer.

Fresh Berries & Granola

2008-07-02T08:39:00.001-05:00

These yummy berries taste really good on this granola recipe.

Granola

3/4 cup brown sugar
1/3 cup oil
1/3 cup honey
5 cups oats
1/2 cups raisins
1/2 cup dry milk
3/4 teaspoon cinnamon
pinch of salt

Mix brown sugar, oil and honey in a medium saucepan until sugar is dissolved. Combine dry ingredients except rasisins in large greased cake pan. Pour sugar mixture over dry ingredients; mix well. Bake a 375 degrees for 10 minutes. Let cool in pan. Add raisins. Store in an air-tight container.

I have also added wheat flakes, chopped dried apple, sliced almonds among other things depending what I have on hand and is in my budget.

Weekly Menu for June 30 - July 6

2008-07-01T10:06:00.000-05:00

Monday:
Teriyaki Riblets (crock-pot)
Mashed Potatoes
Steamed Broccoli
Watermelon Chunks

Tuesday:
Bacon Wrapped Steaks
Buttered Potatoes
Salad
Cantaloupe Slices

Wednesday:
Ham & Bean Soup
Fruit Salad

Thursday:
Restaurant Night (aka place all leftovers on the counter and have a buffet to clean out the refrigerator)

Friday:
BBQ Chicken Legs
Baked Beans
Coleslaw
Watermelon Chunks

Saturday:
Loaded Bean & Beef Burritos (more ways than one ;) )
Grapes & Apples

Sunday:
Spaghetti with Italian Sausage Chunks
Salad
Garlic Toast

Disclaimer: I do not have to stick to the order outlined due to circumstances beyond my control which include but is not limited to boredom, not liking to stick to lists (just making them), children eating the ingredients for that night's meal for snack, appliances breaking down and overall craziness, hectic lives and schedules.

Jiffy Jambalya

2008-06-12T13:16:00.000-05:00

I found the recipe for this in my new issue of Simple & Delicious by Taste of Home. The recipe was both simple and delicious. It came together so easily which is no small feat with 7 children underfoot. My hubby loved it as did my 7 yo who had two big helpings. It wasn't hard on the pocketbook either. With more time it could even be made completely from scratch, but the red beans & rice mix was only $2 so not bad.

I chose this recipe because I had made Cabbage Sausage Supper a couple of days earlier. I had some smoked sausage leftover so decided to try out this recipe. I did have to buy shrimp and the red beans & rice mix. I also don't like too spicy of food so wasn't planning on using any hot sauce. I did have Creole Seasoning so added a dash or two of that to season it instead. I bought a 6-serving box of the Red Beans & Rice to use as with the extra add-ins, it would be just right. It sure was!

JIFFY JAMBALYA
Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4

Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional

Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.

Both recipe and picture were taken from Simple & Delicious magazine

June 2008 Cooking Challenge

2008-06-10T08:35:00.000-05:00

Dollar Store Challenge: Meal for 4 for $15 or less

Cooking with Anne and Lots of Kids have teamed up to bring you a brand new family-friendly monthly cooking challenge! Check it out all the rules HERE and join in the fun!

Weekly Menu for May 19-25

2008-05-19T08:40:00.000-05:00

Monday:
Burritos
Spanish Rice
Fiesta Salad

Tuesday:
Baked Mostaccioli
Ceasar Salad
Garlic Bread

Wednesday:
Homemade McChickens
Carrot-Radish Salad
Watermelon Wedges

Thursday:
Chicken Zuchinni Casserole
Steamed Broccoli
Green Salad

Friday:
Pizza Night - pepperoni, cheese, sausage

Saturday:
Potato Pancakes
Cheddar Sausage Links
Applesauce

Sunday:
Sundaes for Sunday (new and much enjoyed family event)

Kid-Cuisine Vocabulary

2008-05-04T20:19:00.000-05:00

This was sent home with my pre-schooler. It gave me a chuckle since I can totally relate to it having children who speak this language.

The article was credited to Vicki Lansky.

Casserole - Favorite foods that go uneaten because they are mixed together.

Cookie (Last One) - An item to be eaten very slowly, in front of a sibling.

Crust - The part of a sandwich saved for the starving chldren of China.

Fat - Microscopic substance detected visually by children on pieces of meat they do not wish to eat.

Fruit - A natural sweet not to be confused with dessert.

Jelly Bean - The only vegetable all kids will eat.

Lollipop - Snack provided by people who don't have to pay your dental bills.

Natural Foods - Food eaten with unwashed hands.

Water - Unpopular beverage consumed in underdeveloped countries.

Funnel Cakes

2008-04-04T08:50:00.000-05:00

We all love funnel cakes in this house. It has to be my favorite fair food next to cotton candy. I just don't buy it at the fairs anymore since getting food poisoning from eating one at a craft show once. I make my own or try to as my 13 yo loves to make them too.

He likes to get creative. We are easily amused and entertained in this household. I want you can to be easily amused too so I included the recipe below. I got the recipe from the site allrecipes.com (called Funnel Cakes IV). The recipe says it makes 12-20 cakes. Uh, well, I never get that many because we like to make ours HUGE with lots of powdered sugar topping.

FUNNEL CAKES
3 eggs
2 cups milk
1/4 cup white sugar
3-2/3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

Directions
1. In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
2. In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
3. In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).
4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

Breakfast Sandwiches

2008-04-03T08:27:00.000-05:00

We don't eat a lot of cold cereal. Let me correct that. We do, but not as breakfast too much. I keep some candy-types jars with scoops on my counter that I try to keep filled with cereal (cheerios, sugary one & granola). I encourage a bowl as a snack more than 3 or 4 as a meal. Then there are those mornings which cereal is what's to eat.

A quick and easy breakfast I make are breakfast sandwiches. If you have a minute to spare and a microwave, you can make these. The varities are numerous too! You can create a flavor and taste of your own.

In the above picture I used Pillsbury Frozen Waffles. They came in my AngelFood Ministries box last month. I do like the slight maple flavor but have used homemade waffles and English Muffins too. I like the sandwiches open-face as the bread portion goes further.

You will need a small microwaveable plastic container for starters. I use a square one for the waffles and a round one for the English Muffins. Spray the inside of the container with non-stick cooking spray. Set aside. In another small bowl beat together one egg and about a teaspoon of milk. Pour into sprayed plastic container. Cook the egg mixture in the microwave for 50 seconds. Remove and dump out egg on to your heated waffle (I have them toasting in the toaster as I am cooking the egg). That's it!

Now other toppings I have used separate or together are sausage patties, bacon strips, slice ham, Canadian bacon, cheese (varity of flavors), tomato slices (good with Swiss cheese and ham), and salsa. Others I can think of are chili, hashbrown patty, vegetables. The possiblities can be endless as your creativity allows.

Leftover Chicken + Fresh Spinach = A New Dish

2008-03-31T17:41:00.000-05:00

My 13 yo son said once that there was a reason why leftovers were leftovers. I think it was after I announced that was what was for dinner. He's not too big of a fan of leftovers if you didn't guess.

This morning while I was thinking of what to serve for dinner (haven't been too good at menus lately ... oops!), I decided on a leftover makeover. In the refrigerator were some seasoned chicken patties leftover from when I made homemade McChickens. I happened to have some linguine and fresh spinach too. All that equates to Chicken-Spinach Linguine. I ain't too good with coming up with cool recipe names.

I put water on to boil to cook the pasta. Next was cleaning and cooking the spinach. The rabbits got any wilted or bad leaves. They love me now. After the spinach was done and set aside. I sauteed some red onion and garlic in olive oil and butter. I added chicken boullion and water. Next comes the cream, milk, and parmesan cheese. Once that was done I added the spinach (I chopped it after cooking) and chicken, sliced thinly. I seasoned it with white pepper. The sauce was served over the liguine with a salad for a side.

I was able to use up leftover chicken and try my hand not only at a new recipe but add my own mark to it. Now here's hoping it tastes as good as it looks and smells!

$40 Weekly Grocery Budget ... Living It!

2008-03-05T08:03:00.000-06:00

I went grocery shopping on Monday so I could try out the $40 budget first-hand. In just a week's time I noticed the jump in price for a couple of things. I edited and adjusted the shopping costs to keep it current. Since I was still coming in lower than the $40 for 4 goal, I added a couple of items to expand my choices. I added baking cocoa for $1.94, raisins for $2.63 and turkey sausage for $1.56. That put me just under $75 for the week. In hindsight, I would add another gallon of fresh milk and 8 ounces of cheddar (for sprinkling on some of the meals). That still would be in my goal range. Also, I would stick to sandwiches for lunches for my kids if they are in school. I would eat leftovers (kids would too).

Day 1: I made the bread the night before (thank goodness for bread machines). I made the pancakes, and had more than enough for breakfast. There was enough for snack too for the kids after school. Except they didn't eat them because I wasn't home, and they didn't read the note I left. I had to take a child to the doctor for an unplanned visit. That also put a kink in the works of cooking the burritos for dinner. I swapped the meals and made goulash instead for tonight. Hubby was happy as he isn't a pasta fan and had a business dinner. The kids were thrilled as they love the meal. I served grapes with it instead of a salad.

There was enough goulash leftover for lunches. BUT I was up most of the night with a baby who was congested and having trouble breathing so I let them buy pizza at school for lunch (hanging my head but not too long or I might fall asleep) if they wanted. Two wanted goulash instead. I didn't dare ask hubby. If I had been more on the ball, I would have made bread for sandwiches instead for a second option.

The first day was very do-able. I did add a can of chili beans to the goulash (I am at $79.63 if I bought/buy extra milk and the cheese). It was a quick meal which was wonderful since I was/am a bit sleep-deprived.

Day 2: We had leftover pancakes for breakfast instead of the oatmeal. I hate oatmeal so wasn't upset to switch it. I would have had some peanut butter toast with the couple of slices of bread that were left from yesterday.

Lunch is leftovers. I did finish cooking the beans last night so will have the burrito meal tonight. I am not planning on any unplanned doctor visits ... knock on wood.

Day 3: We had the burritos. They were yummy! Homemade tortillas are so much better. I had more filling than tortillas because everyone kept eating the tortillas plain. I made 2 loaves of bread for this morning having programmed my bread machines last night. I also overslept. *sigh* At least the bread was made. Having sick kiddos and not a lot of sleep makes it harder to cook from scratch because of the time factor not to mention fatigue. It would be easier if I weren't so tired. I still think it is real do-able though. I am learning as I go.

I had leftovers for lunch, and got all the kids to take a lunch to school. I made the chicken gravy over potatoes for dinner with a salad and green beans. It turned out good. It is a low cost meal and light on meat. My family can easily consume 12 chicken thighs in a meal. With the chicken gravy, I was able to use only 4. That cost savings can add up. Hubby liked the meal too which is always a bonus.

Maybe it is a good thing I did this frugal budget this as I just balanced my checkbook. Yikes!

Day 4: It was one of those mornings where the saying "Light's on, but no one is home." I made rice cereal for breakfast using 3:1 milk to water ratio to cook it instead of water according to package directions. I added a bit more milk after cooking to mix in the ingredients from the recipe.

I also decided to use up some bananas so made some muffins. I accidentally put in twice as much salt so had to double the recipe. We had plenty of muffins for snack and breakfast the next morning plus some.

I made up some soup for dinner and had it with French bread. It turned out yummy although my kids would have wanted our usual pizza for Friday if given the choice. There was extra soup, but the bread was gobbled up. So far the food stuff is holding out which was my biggest concern.

Day 5: As mentioned above, we had muffins for breakfast. Lunch was just leftovers. Dinner we are actually going out because of a last minute appointment of hubby's. We are all going, and he is buying dinner. I couldn't let that arrangement go.

I plan on pancakes for tomorrow's breakfast. Shepherd's pie will be dinner as it is quicker to put together or at least requires less effort from me. Hubby grew up with a Sunday tradition of a nicer late afternoon meal with popcorn and apple slices for dinner while the extended family gathered to chat. I am all for new traditions especially since it means less cooking. We will do popcorn and apple juice for night snack. PB & J for those hungry beyond that.

Day 6 & 7: I made it. The budget is very do-able for my family. We didn't run out of food which was my concern. Some of the spices are enough to last a while too so go beyond a week.

What would I do differently? Perhaps not do it in a week when I have a sick baby, but that isn't exactly predictable, and a shortage of money doesn't exactly wait for the best time. Realistically I would add fresh apples. That would open up fried apples, Waldorf salad, baked apples and other dishes to the menu. I would add soft margarine in addition to the quarters. I would add basil as a spice ( I like to use it in soups and other cooking). For my hubby I would add more rice dishes or have it as a side more. He felt we had lots of potatoes.

I think that the budget would be easier if extended over a couple of weeks. For example, a three pound bag of rice is cheaper than a pound bag. Two pounds of macaroni was cheaper than one pound. I would take that into account better too.

Spending $80 for a family of 9 (one being an infant but two being teenagers so it balances) for a week is feasible at least in my neck of the woods where food is cheaper. It is extremely feasible with a pantry already kept stocked with basics. I think when doing it in a two week time period the average weekly cost can be cheaper. I'm just not going to test that theory any time soon.

$40 Weekly Grocery Budget ... Part 4

2008-02-29T09:14:00.000-06:00

Here is the menu again ...

Breakfast
Monday - Pancakes, Banana, Milk
Tuesday - Oatmeal, Milk and Juice
Wednesday - Banana-Oat Muffins, Milk
Thursday - Waffles, Orange Slices, Milk
Friday - Rice Cereal, Milk and Juice
Saturday - French Toast, Orange Slices, Milk
Sunday - Oatmeal, Milk and Juice

Lunch
Monday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk
Tuesday - Ramen Noodles with Egg, Grapes, Milk
Wednesday - Chicken Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Thursday - Pigs in a Blanket, Grapes, Milk
Friday - Egg Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Saturday - Macaroni & Cheese with Tuna, Grapes, Milk
Sunday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk

Snacks: Popcorn, Celery with Peanut Butter, Carrot Sticks, Muffins, Fruit, Cinnamon Toast, Biscuits and Jelly

Supper
Monday - Bean & Beef Burritos, Orange Slices
Tuesday - Chicken Gravy over Potatoes, Green Beans, Cooked Carrots
Wednesday - Shepherd's Pie, Coleslaw
Thursday - Biscuits & Gravy, Fruit Salad
Friday - Hamburger Soup, Garlic Bread
Saturday - Scrambled Eggs, Potato Pancakes, Applesauce
Sunday - Goulash, Salad, Garlic Bread

To save money any milk used for purposes other than drinking, re-constituted instant milk is used. Buttermilk is substituted using 1 tablespoon vinegar plus enough milk to equal 1 cup. When margarine is called for in a recipe, I use oil instead. For sandwiches, I make them open-face making the bread stretch further. Any leftovers from meals unless specified can be used for lunch or snacks.

Below are preparation instructions and recipes.

Monday: Make a quadruple batch of homemade pancake mix using half for this morning's breakfast. The other half will be for the waffles later in the week. While cooking pancakes, start bread dough to be baked and used for lunch today. When in a crunch, I like to make French Bread as it uses just basic ingredients. I use the bread machine (recipe in manual) to make mine. I do have a larger batch recipe (below).

Put the kidney beans on for a quick soak according to package directions. Plan cooking time according to the time you will have dinner allowing some leeway. Half of the beans will be used for tonight's supper. The other half will be saved for the Hamburger Soup on Friday (beans freeze well).

About an hour and a half before supper time make the dough needed for the tortillas. When you cook the tortillas, also start browning one pound ground turkey (used in place of ground beef). When adding the taco seasoning packet contents, add a can of tomatoes undrained and enough water, if needed, to equal liquid needed. Add beans and heat through. Shred some lettuce to go on the burritos.

French Bread Recipe
Tortilla Recipe

Tuesday: Mix up juice for breakfast, and cook oatmeal according to package directions for breakfast. Boil chicken to cook it for tonight's meal and tomorrow's lunch. Cool and de-bone chicken. Cut up chicken and divide it for the two meals. Save broth/liquid for tonight as well. Cool it in refrigerator so fat can be skimmed off the top if desired.

For lunch, prepare the Ramen according to package directions. I add a bit extra water and do not drain after cooking (making it like a noodle soup). Once the noodles are cooked whisk in two beaten eggs.

For dinner, peel 3 pounds potatoes and chunk. Add to water and boil for mashed potatoes. While potatoes are cooking, make a gravy using equal parts of oil and flour (1/3 cup each). In oil, first cook half an onion, finely chopped. Remove onion with a slotted spoon and add flour whisking until a paste forms. Add broth saved from this morning whisking continuously. Turn heat down to low and thicken gravy. Extra chicken bouillon, salt and pepper can be added for seasoning. Add onion and the chicken set aside for tonight's meal. Peel and slice carrots; place in a microwave-safe dish. Place enough water to cover the bottom of the dish and cover with a lid or saran wrap. Heat in the microwave for five or six minutes until cooked but firm. I like to season mine with margarine, salt and pepper (sometimes with a bit of maple syrup for sweetness). Heat green beans (2 cans). Any leftover mashed potatoes and green beans will be used for tomorrow's supper.

Wednesday: For breakfast make muffins using this muffin recipe. Instead of sour cream, I use the substitute for buttermilk in the muffin recipe. Also add in some oats and a mashed banana. If bread is needed for lunch, begin making it now using the French bread recipe. You can also make the chicken salad with the reserved cooked chicken or wait until lunch. For stretchers in my chicken salad, I add shredded carrot, thinly sliced celery and/or chopped hard boiled egg.

For supper, brown one pound of ground turkey; drain if needed. Add a can of tomato soup and pepper to taste. Place in the bottom of an oven-safe dish. Place a layer of green beans on top of meat mixture (be sure to use any leftovers plus the one can left, draining first). Mashed potatoes go on top of the green beans. Make more if needed to add to any leftovers from last night. Place in oven and heat through. I use a round Pyrex dish because it is smaller on the bottom so to hide I might have used less meat. ;) While Shepherd's pie is heating, make coleslaw using the recipe below.

Coleslaw Recipe

Thursday: For breakfast, make waffles using what is left of the pancake mix. It is prepared the same way, just cooked differently of course.

For lunch, make biscuit dough using the buttermilk substitute instead of real buttermilk and oil for the shortening (7/8 cup of oil per 1 cup of shortening). The recipe is below. Cut hot dogs into thirds. Wrap each hot dog piece in a biscuit. Place on a greased cookie sheet and cook at 400 until biscuit portion is lightly browned. This will make 24-30 pigs in a blanket.

For supper, make more biscuits. While biscuits are baking, make up gravy similar to Tuesday night's supper but using milk, the reconstituted kind, instead of broth. Season with salt and pepper. Make a fruit salad.

Biscuit Recipe

Friday: For breakfast, make rice cereal using below recipe. Remember to use reconstituted milk for all cooking. Mix up some juice. Start a batch of bread dough for today's lunch and dinner.
For lunch, hard boil some eggs for the egg salad adding diced celery and/or shredded carrot for nutritious fillers if desired.

For supper, brown a pound of ground turkey with some chopped onion; drain if needed. Add peeled and sliced carrots, potatoes, celery along with enough water to cover. Add in pepper and bouillon to flavor. Bring to boil and reduce heat. Simmer until vegetables are tender. Diced cabbage may be added as well. Before serving, add reserved kidney beans and heat through. While soup is simmering, slice a loaf of french bread. Butter one side of each slice and sprinkle with garlic powder. Place on a cookie sheet margarine side up. Toast at 350 until margarine is melted and bread is lightly toasted.

Rice Cereal

Saturday: For breakfast, I dip slices of bread into a mixture of egg, milk and some cinnamon. I then cook them on a greased electric griddle (350) until cooked.

For lunch, make macaroni and cheese according to package directions. Add can of drained tuna after having mixed in cheese.

For supper, start the potato pancakes. While the potato pancakes are cooking, make up some scrambled eggs.

Sunday: For breakfast, cook oatmeal according to package directions. Mix up some juice. Begin making bread dough for lunch and supper if needed.

For supper, cook macaroni according to package directions. Return to pot after draining. While macaroni is cooking, brown ground turkey and some diced onion. Drain and add to macaroni after it is cooked and drained along with spaghetti sauce and canned corn (undrained). Season to taste with pepper. Heat through. While goulash is heating, make garlic bread (see Friday's instructions). Can serve with any extra vegetables, salad or fruit.

*Note: Some of the ingredients for the recipes are not included. The recipes turn out fine without them so were not include for the sake of saving money for my budget experiment. I left the recipes in their entirety so they can be used at any time.

$40 Weekly Grocery Budget ... Part 3

2008-02-28T10:22:00.000-06:00

Not that the previous budgets were bad, the menus just were not to the tastes of my family. I put together a menu that my family would eat or at least the majority of them. It is hard to please everyone. You ought to see pizza night. It sounds like an auction around here. "Mushrooms! Who wants my mushrooms?" "Me! I'll give you my pepperoni for them."

The prices I used are normal, everday prices. If it happens to be on sale, I'll stock away the savings for another week's groceries or more likely lunch for me, myself and I. It is hard work saving money so I like to treat myself. First things first though which is the menu.

Breakfast
Monday - Pancakes, Banana, Milk
Tuesday - Oatmeal, Milk and Juice
Wednesday - Banana-Oat Muffins, Milk
Thursday - Waffles, Orange Slices, Milk
Friday - Rice Cereal, Milk and Juice
Saturday - French Toast, Orange Slices, Milk
Sunday - Oatmeal, Milk and Juice

Lunch
Monday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk
Tuesday - Ramen Noodles with Egg, Grapes, Milk
Wednesday - Chicken Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Thursday - Pigs in a Blanket, Grapes, Milk
Friday - Egg Salad Sandwiches with Lettuce, Carrot Sticks, Milk
Saturday - Macaroni & Cheese with Tuna, Grapes, Milk
Sunday - Peanut Butter & Jelly Sandwiches, Carrot Sticks, Milk

Snacks: Popcorn, Celery with Peanut Butter, Carrot Sticks, Muffins, Fruit, Cinnamon Toast, Biscuits and Jelly

Supper
Monday - Bean & Beef Burritos, Orange Slices
Tuesday - Chicken Gravy over Potatoes, Green Beans, Cooked Carrots
Wednesday - Shepherd's Pie, Coleslaw
Thursday - Biscuits & Gravy, Fruit Salad
Friday - Hamburger Soup, Garlic Bread
Saturday - Scrambled Eggs, Potato Pancakes, Applesauce
Sunday - Goulash, Salad, Garlic Bread

Now the grocery list. I have a pretty well stocked pantry, but for this exercise I am listing everything I need to buy.

Grocery List
$1.99 -- 3 lbs Oranges
$4.00 -- 3 lbs Grapes or 2 Melons
$1.85 -- 3 lbs Bananas
$ .99 -- Celery
$ .99 -- Lettuce
$2.07 -- 6 lbs Carrots
$1.89 -- 10 lbs Potatoes
$ .69 -- 3 lbs Onions
$4.17 -- 15 lbs Flour
$1.86 -- 2 3-pack Yeast
$ .82 -- Baking Powder
$ .49 -- Baking Soda
$2.02 -- 5 lbs White Sugar
$ .99 -- Powdered Sugar
$ .99 -- Maple Syrup
$ .99 -- Jelly (32 oz.)
$ .99 -- Vanilla
$ .33 -- Salt
$ .50 -- Cinnamon
$ .50 -- Garlic Powder
$ .99 -- Black Pepper
$ .29 --Taco Seasoning Packet
$ .99 -- Chicken Bouillon
$ .99 -- Beef Bouillon
$ .54 -- Vinegar
$1.79 -- Vegetable Oil (1.5 qt)
$1.49 -- Mayonnaise-type Salad Dressing (32 oz)
$2.30 -- Gallon Milk (fresh)
$5.99 -- Instant Non-Fat Milk Powder(20 qt)
$ .58 -- Margarine (1 lb)
$2.61 -- 3 Dozen Eggs
$2.55 -- 3 cans Apple Juice Concentrate (12 oz)
$1.50 -- Unsweetened Applesauce(50 oz each)
$1.14 -- 3 cans Green Beans(15 oz each)
$ .38 -- Corn (15 oz)
$ .49 -- Tomatoes (15 oz)
$ .47 -- 1 can Tomato Soup (10 oz)
$ .92 -- Spaghetti Sauce (48 oz)
$ .48 -- 4 Ramen Noodle Packages
$ .99 -- 3 boxes Macaroni & Cheese
$ .88 -- 1 lb Macaroni
$1.34 -- Popcorn (32 oz)
$ .50 -- 1 lb Rice
$ .94 -- 1 lb Kidney Beans
$1.29 -- Peanut Butter (18 oz)
$ .54 -- Tuna (6 oz)
$4.00 -- 4 lbs Ground Turkey
$1.56 -- 2 lbs Chicken
$ .65 -- Hot Dogs
Total: $68.50

That total is for my family of nine (one who is nursing). My family eats these meals. Yes, I might have to be food police a bit to make sure that night's dinner isn't snack. All bread items (biscuits, breads, tortillas) are homemade as are soups. I probably could get away with a spaghetti sauce packet and such, but like the can because I can get the chunky version for some extra vegetables or cheesy which is usually what I do. I also tweaked a couple of my recipes to save costs. Since the total is less that I thought (my brain hurts too as that is a lot of hard thinking on little sleep), I might get more fruits for snacking as well as raisins (for cinnamon-raisin bread and the oatmeal). Adding cocoa will allow me to make milk shakes and brownies.

In Part 4 of $40 Weekly Grocery Budget, I will give some of my recipes and how I prepare the meals with what is on my grocery list.

$40 Weekly Grocery Budget ... Part 2

2008-02-27T16:27:00.000-06:00

So I spent the day at my local Aldi and Super Wal-Mart as those are the two cheapest places to shop around here. I used those two stores because unfortunately being without money doesn't wait for a sale to make it easier. Those two stores offer the lowest prices on a continual basis. The question: "Is a $40 weekly menu feasible today?" (10+ years after two of the articles were printed)

Yes ... sort of ... it depends.

First, the prices today as compared to the old prices.

Price List #1 from Cheap Eating

Price List #2 from Hillbilly Housewife
1.92 - 10 lbs all purpose flour @ 96¢ for 5lbs ($2.78 @ $1.39 for 5 lbs)
0.62 - 3 pack of yeast ($.93)
0.77 - Baking Powder ($.82)
1.77 - Oatmeal ($1.69)
0.99 - 3 lbs long grain white rice ($1.19)
0.88 - 2 lb bag of cornmeal ($1.00)
1.88 - 5 lbs sugar ($2.02)
1.50 - Vegetable Oil ($1.79)
1.76 - 2 cans frozen orange juice concentrate @ 88¢ each ($2.58 @ $1.29 each)
8.87 - 20 quart box of instant nonfat dry milk ($5.99)
1.20 - 2 pounds lentils @ 60¢ a lb ($1.24 @ $.62 a lb)
1.30 - 2 lbs pinto beans @ 65¢ a lb ($1.18 @$.59 a lb)
0.60 - 1 lb black beans ($.82)
0.60 - 1 lb lima beans ($.92)
1.00 - 3 boxes Macaroni & Cheese ($.99)
0.30 - 3 packs of Ramen Noodles ($.36)
1.38 - 2 dozen eggs @ 69¢a dz ($1.74 @ $.87 a dz)
0.96 - 2 lbs margarine @ 48¢ ea ($.98 @ $.49 ea)
0.89 - 1 lb hot dogs ($.65)
0.89 - 1 28-oz can tomatoes ($.97)
0.50 - 1 15-oz can tomatoes ($.49)
0.42 - 15-oz can green peas ($.38)
0.45 - 15-oz can corn ($.38)
0.40 - 15-oz can greens ($.52)
0.42 - 15 oz cans spinach ($.38)
2.00 - 5 lb bag carrots ($2.48 @ $.69 for 2 lbs)
2.00 - 3 lb bag onions ($.69)
1.20 - 1 bunch celery ($.99)
0.44 - 6-oz can tuna ($.54)
1.50 - 18-oz jar peanut butter ($1.29)
1.00 - Jelly ($.99)
1.00 - Pancake Syrup ($.99)
0.50 - Vinegar ($.59)
0.50 - Cinnamon ($.50)
0.50 - Garlic Powder ($.50)
0.50 - Chili Powder ($.50)
0.25 - Salt ($.33)
0.50 - Pepper ($.99)
1.00 - Bouillon Cubes ($.99)
1.00 - 100 Count Box of Tea Bags ($1.49)

Total: $45.16 (then) $46.65 (now)

Price List #3 from Heart4Home.net
5 lbs all purpose flour .89 --> 1.39
5 lbs sugar 1.89 --> 2.02
2 cartons eggs 1.78 --> 1.74
l lb cheddar cheese 3.00 --> 3.78
2 gallons milk 3.98 --> 4.60
2 lbs regular margarine 1.68 --> .98
2 lbs hamburger 1.98 --> 3.66
1 lb lunch meat 1.29 --> .99
3 28oz cans tomato sauce 2.67 --> 2.34
10 lbs potatoes 1.79 --> 1.89
5 lbs carrots 1.29 --> 1.73
5 lbs apples, medium size 3.00 --> 4.88
1 cabbage .60 --> .99
2 lbs dry navy beans .60 --> 1.29
2 lbs elbow macaroni 1.00 --> 1.29
1 lb spaghetti .50 --> .88
1 yeast 3 pack 1.29 --> .93
----
Total 29.23 --> 35.74

*Note: I can buy 8 ounce cans of tomato sauce cheaper for the same amount saving another 34 cents off and not getting Italian ones.

So yes, it is possible to feed a family for $40-$45 a week. You can feed your family for that price if ...

One, you live in central Illinois and shop where I do. I am fortunate that I live in an area with low cost of living. What I noticed is that wheat, dairy and produce are what increased the most. Although I might be Eric's personal dairy cow, that is one area that I make sure my children get enough servings. They are growing and growing and growing and growing .... Still even in this area the same chain store varies in price depending on location.

Two, you have four in your family, meaning two adults and two young children. Any teenagers automatically nulls and voids any attempt at a frugal grocery budget. My three teens/pre-teen can eat as much as the family of four. Since I have nine in my family, I can pat myself on the back if I can shop for $80 for the week (usually do it for $120 or so my budget hopes).

Three, you would need to make several items from scratch. Notice the absence of baked goods in the menus. Speaking of cooking and baking, the menus are also based on the recipes given not ones you might use. For example, I bake my muffins using fat-free yogurt. I also make my pancakes differently. So there is the time and preference factors.

Four, you would eat the food on the shopping list. My hubby doesn't care for tuna dishes much. He isn't a big pasta eater either but loves rice. He will not eat canned peas, and we agree to nix the canned spinach. So add taste to the reasons why these lists might not work for you.

Location, time, preferences and tastes let alone family size (& members' ages) can alter the total spent. Since I have seen it can be done though and because I like to show off, enjoy a good challenge and just don't like being told no ... I am going to make a $90 weekly grocery budget for my family. That would translate to $45 for a family half the size of mine. $40 Weekly Budget ... Part 3 will be coming soon (pardoning the excuses of more snow, sick kids, busy hubby and worn out mom).

$40 Weekly Grocery Budget ... Part 1

2008-02-26T11:22:00.000-06:00

I am always game to finding out how to save money on food. My grasshoppers are always game to just finding food. I have checked out books and websites with tips and even frugal menus. One I found was the $30 menu for a family of four. That four-letter F-word, four, eliminates my family by a little (like 50%). Still the idea is a good one.

One problem I have come across is that the prices are from the 1990s. Food prices have gone up since then and are still going. So I decided to to update the price list first. The second problem is my family wouldn't eat some of the things on the menu (hubby isn't a big tuna fan). That is another chapter though so stay tuned.

I found three different $45 or less weekly menus. One is from a book called Cheap Eating. The price tag it quotes is $30.39 for a week of meals. Here are the shopping list and menu excerpts from the book:

Another site is called Hillbilly Housewife. Two menus are offered for a family of 4-6. One is the $45 emergency menu complete with price list as well (& downloadable).

The third one I have found on a another website is located here. It also contains the shopoping list and menu ideas.

All these sites/book have great ideas on how to cut expenses in the grocery budget and are helpful. My curiousity lies in how much grocery prices have gone up. Can a family of 4 really manage a $45 or less grocery budget? My goal because I have nothing better to do is take those lists to my local Aldi and Wal-Mart to see just how much prices have changed. I will post my findings in Part 2. I was going to do it in one blog posting, but it snowed. As I am rather warm in my home and want to stay that way, I will venture out tomorrow when it quits snowing and the streets are plowed.

Weekly Menu with SHARE Foods

2008-02-23T09:18:00.000-06:00

Once a month I get a unit from the local SHARE foods program. Actually I get two or three units. SHARE is a non-profit organization that offers a variety of foods for low cost. SHARE Food Program

I use SHARE for a few reasons. One is to be frugal since the distribution site I use is half a mile from my house. I save on gas since it normally takes me 15 minutes just to get to town to shop. That means it saves time too. Time and money, gotta love 'em. Also I get a variety of products which introduces my family to new foods. For February I purchased three units. Below is all the food in those three units which cost me $51.

This month one unit included:
Broccoli (1 bunch)
Grapefruit (2)
Oranges (5)
Apples (5)
Celery (1)
Carrots (1 lb)
Potatoes (3 lb)
Onions (2 lb)
Cabbage (1 head)
Tilapia (1 lb)
Shaved Roast Beef (8 oz)
Dijon Turkey Tenderloin (about 2 lbs)
Breaded Pork Patties (5 ct)

Using the foods from the units ...

My Weekly Menu
Monday - Tilapia with Seasoned Rice, Steamed Broccoli, Green Salad
Tuesday - Breaded Pork Sandwiches, Coleslaw, Apple Slices/Celery Sticks
Wednesday - Cabbage-Sausage Supper, Waldorf Salad, French Bread,
Thursday - Beef & Cheddar Rolls, Ceasar Salad
Friday - Pizza Night (Cheese, Supreme, Sausage)
Saturday - Turkey Tenderloin, Mashed Potatoes, Green Beans
Sunday - FFY Day

This will leave some extra fruit to be used for breakfasts and snacks. The carrots will become carrot sticks for lunches and snacks. A nice crock-pot stew sounds like a delish way to use some of the onions, potatoes and carrots. Perfect for these winter days around here.

Re-making Leftovers

2008-02-21T06:19:00.000-06:00

Sometimes there are leftovers here even with the plague of locusts I call my children. Spaghetti is one of them. I can never get the right amount of noodles versus sauce it seems. (I serve the noodles then pour the sauce over the top.)

My family doesn't hate leftovers unless of course, you serve it to them more than twice in original form. Since putting down a mutiny isn't high on my list of priorities, I get creative. Re-making leftovers into a "new" dish keeps the natives fooled and happy and doesn't waste food. That saves me money. I could always use a bit more money, couldn't you?

We'll use the leftover spaghetti as today's re-make example. The poor spaghetti already had been made over once. However, since this particular spaghetti dish appears to be vain and wants a second makeover. That is rather pointless since I know what it look like after it has been chewed since my kids only like to talk to me when their mouths are overly full. Our spaghetti we had last week had its beginnings as leftover marinara sauce for Italian Herb Chicken, leftover canned spaghetti sauce used for pizzas and leftover tomato paste from making above mentioned chicken dish. I mixed all that together with a pound of Italian sausage I had browned (actually asked oldest child did). I then had my sauce to go with the noodles I had cooked. I like to use the whole grain (not brown whole wheat type though) pasta since my family is getting more fiber and can't tell I am cooking healthy on them since it looks like the less nutritious version.

Re-Make #1 saw some leftovers made into the spaghetti sauce. Luckily, just sauce was leftover this time (my hubby isn't a pasta person but humors me). With leftover sauce, I make pizzas either for my lunch, kids' snack and/or a dinner depending on the amount. My family never says no to pizza even if it was served four times in one week. There is an exception to every rule, I guess.

If there are any leftover spaghetti noodles, I turn it them chicken tetrazinni. There are a variety of recipes out there to suit any tase (unless you don't like tetrazinni like my hubby who will eat just one serving to be polite). To the noodles I add diced, cooked chicken; cream of chicken; shredded cheddar cheese; seasonings; and some milk to reach the consistency I like. Sometimes I throw in mushrooms if I have some. I bake the tetrazinni at 350 (with extra cheese sprinkled on top) in a casserole dish until the tetrazinni is heated through and bubbly.

The tetrazinni also freezes well so it can be put in the freezer and used for a meal at a later date. Ditto on the pizza.

Pancakes

2008-02-19T11:17:00.000-06:00

Pancakes are a easy and frugal meal and not just for breakfast. They are a good way to use up fruit that is getting past its prime. There are numerous flavors, only limited by creativity (and maybe what is in your pantry or refrigerator at the time).

I start with a basic mix that I make (below). It stores well as I found out one day when I tried to make a large batch. I really shouldn't have been doing math so early in the morning. I ended up with 50+ cups of pancake mix by the time I fixed my mistake. Though maybe not 50+ cups, I do try to keep a supply on mix so not to have to make it each time I want pancakes. I also put the preparation instructions on the mix container so even my kids (or hubby) can whip up some and not wake me up. Wishful thinking at least ...

Pancake Mix
2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar

To Prepare: Mix together 2 cups pancake mix, 2 eggs, 1 to 1-1/2 cups milk and 1/4 cup oil. Mix until smooth and pour on to a greased electric griddle set to 350 degrees(or skillet over medium-high). Cook until holes form on top; flip. Continue cooking until other side is done.

I can't tell you the serving amount since it varies, but a double batch will feed my family with some leftovers. I also change the recipe up by substituting whole wheat flour for a third to half of the white flour. Whole wheat pancakes are more filling so I can get away with making less.

I like to use buttermilk in place of milk in my pancakes. I even use buttermilk powder adding the powder into the mix needed and using water in place of milk. I have also used fat-free vanilla yogurt or a fat-free French vanilla creamer in addtion to either buttermilk or milk.

Various flavors I have made:
Plain
Strawberry-Banana (pictured above)
Oatmeal Banana
Bluberry
Strawberry
Peanut Butter
Apple Cinnamon
Blueberry
Whole Wheat
Chocolate Chip (yummy topped with whipped topping and mini chocolate chips)

If the fruits or berries are soft, mash or puree them before adding to the batter. I actually just use the beater to mash the bananas while I am mixing up the batter. Not only can you use up soft, past prime fruits that would be thrown away but increase the nutrient value of the pancakes as well.

The toppings are as varied as the pancake flavors themselves. My hubby likes peanut butter on his. We have use good ol' maple syrup (and other flavored syrups), whipped topping with additional fruit or even heating up jams to use as syrup.

And those leftovers ... Freeze them so a ready-to-heat and eat breakfast is on hand for those really chaotic mornings. It is easy to pop a frozen pancake in the toaster or microwave to heat up.

Weekly Menu

2008-02-16T21:01:00.000-06:00

Having a meal plan or menu can help save time and money, things we would probably like in greater supply. Menus can be planned a week or even a month is advance. I prefer a week as I like to change my mind often.

A frugal way to plan is to see what is on sale in the grocery store flyers. I access the local store ads on-line since I do not get a newspaper. I then create a menu plan around what is on sale. A way I save time is to have a planned leftover meal as I call it. For example, this week I am making pork chops for Monday's supper. I will cook up enough to feed my family (has to be a large batch as my oldest grasshopper loves pork chops) and have leftovers. The leftover porkchops I will slice up for the Pork over Curly Noodles later in the week. I also place them in the freezer to discourage above mentioned grasshopper from eating them. I save on time and money by creating two meals from one. Another advantage is that the leftovers get a make over so there is less chance of mutiny.

Another money-saver is a meatless or almost meatless meal planned into the week. This week it is Thursday's meal in conjunction with the planned leftovers. I also do a soup and/or sandwich night because it is easy, quick and cheap. I schedule it for the night where we are running off to the four winds. When finances allow, that is also the paper goods night so there are little or no dishes to wash.

My Weekly Menu:
Monday - Grilled Pork Chops, Sweet Potato Fries, Green Salad
Tuesday - BBQ Meatballs, Rice, Italian Spinach Salad, Fresh Fruit
Wednesday - Homemade McChicken Sandwiches, French Fries, Baked Beans
Thursday - Pork over Curly Noodles, Egg Drop Soup, Buttered Green Beans
Friday - Pizza Night (Cheese, Vegetable, Pepperoni)
Saturday - Kids' Cook Night (kids plan/cook with my assistance, if needed, for learning and one-on-one time)
Sunday - Fend for Yourself or FFY (aka clean-out-the-frig, leftovers, etc.)

Italian Spinach Salad
(taken from Simple & Delicious)

4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill
1-1/2 cups Italian salad dressing
1 teaspoon sugar
1/3 cup croutons

On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill if desired. In a small saucepan, cook the salad dressing and sugar over low heat until sugar is dissolved. Drizzle over the salads; sprinkle with the croutons. Serve immediately. Yield: 8 servings Prep Time: 25 minutes

Pork Over Curly Noodles
(taken from Simple & Delicious)

1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 cup dry breadcrumbs
3 packages (3 ounces each) chicken or pork ramen noodles
4-5 pork loin steaks
1 tablespoon olive oil
1 can (14 ounces) bean sprouts, drained

In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (save the remaining packet for another use). Add chicken, one piece at a time, and shake to coat.

In a large skillet, cook pork in oil over medium heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook noodles according to package directions.

Remove prok and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with pork. Yield: 4 servings Prep/Cook Time: 30 minutes

(Note: I substitute pork for chicken which is what was called for in the original recipe. I also am using pre-cooked sliced pork from a previous meal instead of cooking it according to recipe's directions.)

Ready, Set, Cook!

2008-02-16T07:13:00.000-06:00

The game is Ready, Set, Cook! You can read about how to play here:

This month the ingredients were chicken breasts, leeks and cauliflower. I decided to prepare this menu for the game. Join us in future games at Cooking with Anne (you can also see other game players' entries).

Menu:
Italian Herb Chicken
Creamy Potato-Leek Soup
Ceasar Salad
French Bread

Italian Herb Chicken
1 pkg McCormick Slow Cookers Italian Herb Chicken Seasoning
2.5 pounds chicken parts
1 pkg (8 oz) fresh mushrooms, sliced or halved
2 cans (14.5 oz each) stewed tomatoes, undrained
1 can (6 oz) tomato paste

Place chicken and mushrooms in slow cooker. Mix seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving.

Prep Time: 10 minutes
Serves: 8

Creamy Potato-Leek Soup
3 large potatoes, peeled and diced
2 quarts chicken broth
1 head cauliflower
2 Tablespoons butter
1 leek
1 stalk celery, thinly sliced
2 garlic cloves, minced
1 medium carrot, shredded
1 cup fat-free half & half
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon basil

In large pot, place chicken broth and diced potatoes and cook until potatoes are tender. In a microwave-safe bowl, place cauliflower in an inch of water. Cover with saran wrap and heat in microwave 5 minutes until tender (but not mushy). Cut green tops off leek and chop white part. In small skillet heat over medium heat, add butter, garlic, celery and leek. Saute until tender.

When cauliflower is steamed, puree in blender all ingredients except half & half and grated carrots. Return to pot; add half & half and carrots. Reduce heat and simmer until flavors mix.

Hint: Using cauliflower as a substitute for potatoes in a soup allows for the same color and texture but eliminates the carbs.