Staying Home

Blackbottoms: A Christmas Tradition

2011-12-06T18:09:00.001-05:00

Ever since I was a little girl, my mom let me help with the baking. I blame her for my cooking addiction/obsession and my sweet tooth. We always made a ridiculous amount of pumpkin bread at Thanksgiving (that recipe will have to be for another time!) and a million blackbottoms for Christmas. Delicious bite-sized chocolate cupcakes topped with cream cheese and miniature chocolate chips. I haven't made them in a while, but I decided it was time to dust off the recipe and continue the Christmas tradition/addiction.

In a small bowl beat together:

8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp. salt

Then stir in:

6 oz. (half a bag) of miniature chocolate chips

In a medium bowl, sift together

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt

Beat together with the following wet ingredients until smooth:

1 cup water
1/3 cup oil
1 tbsp. white vinegar
1 tsp. vanilla

Line mini muffin tin with mini cupcake liners. Fill with 1 tbsp. chocolate batter and top with 1 tsp. cream cheese mixture. Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.

I promise that due to their incredible goodness and perfect-for-popping-size, you will loose track of how many you have eaten.

Stationery card

2011-12-04T23:18:00.001-05:00

Blessed Family Religious Christmas Card

Add one photo or multiple to your Christmas cards this season.

View the entire collection of cards.

Spicy Coconut Noodles with Stir-fried Veggies

2011-11-22T20:15:00.001-05:00

Like most of my recipes, this one was inspired by recipes I've seen (in this case one from Real Simple) and by the ingredients in my refrigerator. The week before Thanksgiving, I challenged myself to cook as many recipes as possible from ingredients I already had available. With the holiday approaching, I didn't want to spend extra money or effort on food, plus with everything being so over the top, I figured it wouldn't hurt to have simpler meals the week before and after. So I purchased enough meat and dairy to tide us over, and grabbed a few odds and ends to pull together what I had chosen to make with my staples. I chose to do a stir fry just before we went out of town to try to use up any fresh vegetables that wouldn't keep until we returned (we had co-op this week). This turned out lovely. I will definitely throw it together again some night when I need to use up some veggies. I didn't exactly measure the veggies (oops), but I'll try to estimate. If you just throw this meal together like I did though, it won't matter.

1/2 lb. fettuccine pasta
2-3 tbs. olive oil
1 1/2 cups bell peppers (assorted colors), thinly sliced
1 cup carrots, cut into matchstick sized pieces
3 cups cabbage, finely chopped
4 green onions, sliced
2 cups chopped, cooked chicken (my "planned-overs" from my roast chicken this week)
soy sauce
sweet chili sauce
black pepper
1 tsp. curry powder (I used Madras)
1 tsp. Sriracha (plus extra for serving)
1 can coconut milk
1 tsp. salt

Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat olive oil in a wok. Add peppers and carrots and season with soy sauce and sweet chili sauce, and black pepper. Cook 3-5 minutes until they start to soften. Add cabbage and green onions (also season with soy sauce, chili sauce, and black pepper.) Cook 3-5 more minutes until all vegetables are crisp tender. Add cooked chicken (and more seasoning if desired) and cook until heated through. Remove stir fry to a serving dish.

Heat another tbs. of oil in the wok. Add curry powder and Sriracha and cook one minute until fragrant. Add coconut milk and season with salt. Bring to a boil, then reduce heat and simmer 2-3 minutes. Stir in cooked pasta. Let pasta sit a few minutes before serving. It will start to thicken and soak up the sauce (kind of how it does with Alfredo.)

Serve stir fried veggies over noodles with extra Sriracha if desired. I usually keep my dishes mild since I'm serving a two year old, but the Sriracha is always on the table. My husband is obsessed with spicy food, and I'm learning to enjoy more spice as well.

Noodles in Spicy Peanut Sauce with Seasonal Veggies

2011-11-09T17:05:00.001-05:00

Yesterday was one of those days. You know, the kind that follows a weekend out of town with both kids, but without your husband because he is camping with the guys, and during which your children do not nap and catch colds from their cousins, and so now they won't sleep at home either, and don't forget that your mom is coming to stay with you in two days so you are desperately trying to get the house organized. Yeah, one of those days.

You can bet that I did not go grocery shopping or make a menu plan this week. I've just been flying by the seat of my pants and cooking from my stash. So yesterday afternoon I presented three ideas to my husband: 1) butternut squash soup (I know he doesn't like this, but it was worth a try, right?), 2) pasta with store bought sauce (boring but cheap, and I already had some leftover sauce from a pizza night), or 3) stir fry. His answer, "STIR FRY, STIR FRY, STIR FRY!" Yes, that is exactly how he typed it as we were chatting online. If there is one thing I know my husband likes it is Asian inspired dishes.

I had just written down a few stir fry recipes so that I could return a stack of cookbooks to the library (reviews to come), so I checked the pantry and the refrigerator and found that I had everything I needed to make Noodles in Spicy Peanut Sauce with Seasonal Veggies. This is a wonderful, simple, adaptable recipe. Seriously, you probably have what it takes to make this recipe right now. I love finding recipes that are easily tweaked based on the season or based on what is in the pantry. I will share with you the version I made last night, but you'll have to check out Wildly Affordable Organic to find the original recipe that inspired my dish. Basically I tweaked the spices to our liking, used soba noodles since that is what I had, and used up the veggies I had from our last co-op and an unusually great trip to Bi-Lo. One note about the book: she is not big on meat. I added one lonely chicken breast I had in the freezer. This would change the total cost of meal as calculated in the book, but I'm betting it is still under the $5 challenge. You'd be surprised how far one chicken breast will go when it is mixed with all of the veggies and the noodles.

The result: full bellies all around. Even my two year old was saying, "More passa [pasta]! More brockie [broccoli]!" Now that is impressive for a meal I made on "one of those days."

Noodles in Spicy Peanut Sauce with Seasonal Veggies

Inspired by Wildly Affordable Organic

Makes 4 servings

Warning: I did not measure much since I was working with what I had and changing things as I went. I apologize for the complete lack of measurements here. Just use your taste as a guide or check out the book!

Meat: one boneless, skinless chicken breast marinated in soy sauce, extra virgin olive oil, chile garlic sauce, and a little Sriracha sauce (I just added the "marinade" to the plastic bag and let the meat defrost on the counter.)

Veggies: onions, green bell pepper, broccoli florets, cauliflower florets, fresh green beans, and green cabbage

I was wishing I'd had some carrots for color, but I was out. There are so many options here, so use what you have and be creative. In the spring, add some crunchy snap peas, in the summer add lots of color with peppers and squash. Use fresh herbs like basil when they're plentiful.

I'll just give very simple instructions: stir fry meat until cooked through and then add the veggies. I don't like my veggies to loose all texture, so I added them in this order so that everything was done at the same time. I also added some soy sauce and pepper to the wok.

1 (12 oz.) box of soba noodles, cooked according to package directions.

Sauce:

2 tsp. pressed garlic
2 tsp. finely grated ginger (yes, I just happened to have this in the freezer from another recipe, but you could substitute some ground ginger from your baking spices if you don't have fresh.)
½ cup plus 1 tbs. peanut butter
¼ cup soy sauce
1 tsp. Sriracha sauce (we add more when we eat it, but we have to keep it kid friendly)
¼ cup hot water

Mix all sauce ingredients in a large bowl, taking hot water from pasta pot.Whisk sauce until smooth. Add noodles to the sauce and mix. Top with stir fried veggies and meat and serve. Garnish with cilantro if desired.

Curried Coconut Chicken Soup (and book review)

2011-11-03T14:07:00.000-04:00

As soon as the weather starts turning cooler I start craving soup. We eat some form of soup at least once a week during cooler weather. This soup was everything I had hoped it would be. In my blog reading travels (can't remember where) I discovered a wonderful crock pot cookbook. I am always a little bit wary of crock pot recipes. I purchased a terrible book about "crockery" in college in hopes to get a decent meal from my tiny crock in my dorm room, but all of the recipes looked disgusting! I didn't even try one of them. I think the tendency when it comes to using the crock is to focus more on efficiency and ease rather than on the look and taste of the food. However, Art of the Slow Cooker is a crock pot cookbook for the foodie. Andrew Schloss provides 80 recipes, and each of them looks and sounds delicious. He includes soups and stews, braised meat, delicious veggie and side dishes, dishes with ethnic flare (like this one), dessert, and some classic dishes (like meatloaf) and adapts them for the slow cooker. One of the helpful features of this book is that he divides each chapter into "simple everyday" recipes and "spectacular entertaining" recipes. Some of the recipes are down right fancy like Parmigiano Pumpkin Soup with Frizzled Prosciutto, but he doesn't forget tasty must-haves like Grits for Breakfast, Lunch, or Dinner and Slow Cooked Chicken Dinner.

I am planning to add this book to my shelf because I seriously want to cook through the book. I'm thinking that I won't be able to do that in the time allotted by the library. Based on my husband's comments on the dish, I'm betting we'll find some new family favorites here. He spent several minutes trying to phrase his compliment. I think he was afraid that his over-the-top praise of this dish might make me think that he hadn't appreciated the other meals I'd been cooking, but I understood that he was just trying to say that this meal was really great. Facebook told all this morning: "I would eat through a river bed filled with the Thai soup Kim made last night."

As usual, I made a few adaptations to the recipe. I know how much my husband loves rice, and this soup just seemed incomplete without it, based on my experiences with Thai-style soups. The only thing we felt it was lacking was the sour flavor of Thai food (which could be due to the fact that I didn't have quite enough lemongrass - I must find a better source!) So we added some lime wedges to squeeze over top. I also put out the bottle of Sriracha so that we could spice to taste. It seems that the dish will be quite hot when you look at the ingredients, but I was able to feed it to my two year old without a problem. It is quite flavorful, and has mild heat, but it won't kill 'ya. Without further delay, the recipe.

2 tbs. oil, divided
3 cups chopped, cooked chicken breast (I used "planned-overs" from my roasted bird on Monday, but you could use fresh chicken breast. Just saute it first before you put it in the crock. 1-2 lbs. should do it.)
2 medium onions, diced
1 carrot, cut into matchsticks
1/2 red bell pepper, cut into thin strips
4 cloves garlic, minced
1 tbs. minced ginger-root
1 tbs. Madras curry powder (I found mine on close out at Earth Fare)
4 cups chicken broth (mine was homemade, again from Monday night's bird)
1 tsp. kosher salt
3 large stalks of lemongrass (The recipe calls for trimming and cutting them, but since I only had one stalk, I cut it in half, squeezed it a bit, and then just let it cooked in the soup. I removed it before serving.)

Since my chicken was already cooked, my preparation was even quicker. Chop and saute all of the veggies in oil. Add spices (garlic, ginger, and curry powder) and cook until fragrant. Pour in broth with salt and lemongrass. Bring to a boil then add to the crock pot with the chicken. Cook for 3-5 hours on high or 4-8 hours on low. I cooked during nap time and my meat was all cooked, so I did the shorter, higher temperature option.

1 can coconut milk (about 14 oz.)
2 tbs. creamy peanut butter
2 tsp. soy sauce
2 teaspoons hot pepper sauce, such as Sriracha
1 tsp. light brown sugar
1/4 cup chopped fresh cilantro leaves

At the end of the cooking time, mix above ingredients (minus cilantro) in a small bowl and add to the soup. Cook for 15-30 minutes on high. Stir in chopped cilantro and serve over hot rice, with lime wedges, and more cilantro for garnish if desired.

This dish is actually listed under the "spectacular entertaining" category, but we had it on a weeknight. It was easy enough and I guess we just love great food all the time.

"Most Unique" Pulled Pork Chili

2011-10-30T21:40:00.003-04:00

I have not made a blog post in SO, SO long! But I figured that the annual church chili cook-off (a tradition for Reformation Celebration) was a good opportunity to write one. I was determined to do something different and still win. I was mostly determined to beat Joey Wells, my good friend and chili nemesis, and his no-bean Texas chili. For starters I wanted to do a white chili, but I didn't want to use boring chicken. So I picked up a Boston butt, slow cooked it in beer, and shredded it. I added the rest of the ingredients and spices and cooked it some more. I didn't want to overwhelm it with spice, so I used Serrano chiles, but I think I could have added a bit more heat. It is so tough when you're using fresh peppers, because you never know when you're going to get a hot one or a wimpy one. Another adjustment I will make next time is to cut the cooking time a little shorter. The shredded meat lost its consistency and turned into something almost like hash. It is just tough to plan precisely for a Sunday evening meal. But overall, I think my idea was a success! I received a lot of compliments and most importantly, my hubby thought it was tasty. So without further ado, here is my recipe, voted "Most Unique" out of the eight chilies entered into the contest...second to Joey and his "Best Sinus Opener," among other glorious chili titles. There's always next year.

Pulled Pork Chili

3-4 lb. Boston butt
1 can beer
coarse salt
freshly ground black pepper

Place meat in a slow cooker and pour beer over it. Season with salt and pepper to taste. Cook on low for 6-8 hours (internal temperature should be 160 degrees). Shred the meat using two forks and return to the slow cooker. Make sure you keep all of the good cooking juices in the slow cooker too!

1 1/2 cups onion, diced
2 tbs. garlic, minced

Saute onions in oil (I used so leftover bacon grease, yum yum!) for 3-5 minutes until tender. Add garlic and cook about one more minute until fragrant. Add to meat along with the following:

2 cups pinto beans
2 cups white beans
1 cup frozen corn
3 cups chicken broth
2 tsp. cumin
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. corriander
2-3 tbs. chipotle chile sauce
3 Serrano chile peppers, seeds removed, finely chopped

Cook for 2-3 hours or until flavors have permeated the chili.

Top with cheese and sour cream as desired.

A few final notes. After a while a lot of the broth was sucked up by the beans. So if you may need to adjust the liquid amounts if you want a more soup like chili or if you will have a longer cook time. Also, if you are worried about the heat, don't add the spicy sauce and peppers until 15-30 minutes before you're ready to eat as the heat will intensify the longer you cook them.

Hope to have some more recipes coming to you soon as I have just been hired as a contributing writer for a wonderful recipe blog. I'm so excited!

Recipe Review: Green Smoothie

2011-04-13T09:26:00.001-04:00

picture from wholeliving.com

Since Matt finished the cleanse, he has been into eating fruit smoothies for breakfast. He is not normally a breakfast eater, especially anything heavy, but the smoothies have been a great way for him to boost his energy after his morning workout. He said he's been feeling better and eating less at lunch. So since I'm a smoothie lover too, and after the baby comes they will be a nice time-saving, healthy breakfast for both of us, I've been working on collecting some recipes.

This Green Smoothie was an adventure! I knew that Matt wouldn't be exactly thrilled by the color or the fact that there were vegetables in it. But he loves granny smith apples, so I thought I might be able to convince him. He agreed to at least try it. He drank half, and then just grabbed an apple to go. Not his favorite. My assessment is that the flavor is good, but the texture needs some work. Texture and temperature are really important to me in a smoothie - too thick is bad, too thin is worse, and lukewarm is the worst!

Here are the adjustments I made today:
1 cup spinach (because that was what I had in the fridge and the taste is a bit more mild)
1 Granny Smith apple, coarsely chopped
1 1/2 frozen banana (instead of fresh)
1/4 cup fresh parsley (may have even been a little less; parsley has a strong flavor!)
1 1/4 cup water (2 1/4 cup seemed like a lot to me so I added about half to start and decided that was enough.)

I did drink my whole smoothie, but next time I will use even less water (maybe a cup) and add a cup of ice. Like I said, the flavor was good, even the parsley flavor, but it needed to be colder and thicker.

Next I'd like to try the Ginger Smoothie. I found these links in a great post on detoxification on Simple Organic. Since I can't do the cleanse when I'm nursing, I think I may do something similar to the detox on the Whole Living website. Basically fruits and veggies and protein that meets certain requirements for a week or two, then slowly add back in grains, dairy, etc. Obviously you aren't supposed to add junk food back into your diet ever, which is impossible, but at least it would be a jump toward my goal of eating at least 90% wholesome food 90% of the time.

Please share your favorite smoothie recipe!

Favorite Staple: Tortillas

2011-04-11T13:19:00.000-04:00

Tortilla pizza with spinach (this one was going to Isaiah, hence the lovely plate)

One of my goals of late has been to assemble a master grocery list for shopping at Sam's Club and my regular grocery run (usually Publix). I've been comparing prices and figuring out what types of things I need to have on hand to get me through two weeks of menu planning. Sometimes I still have to run out for something small on a weekly basis, but my lists are now much shorter and easier to handle with Isaiah or in the evening when my hubby can stay with him. Sometimes I can even just sent my hubby to grab the two or three things I need.

I just wanted to share one of the wonderful discoveries I have made in this process: flour tortillas are an excellent staple to keep on hand! I can spend less than $2 a package at Sam's for multi-grain or whole grain Mission tortillas (they have many other varieties), or I can grab them for even less if they go buy one get one in the grocery store (which is unfortunately not often enough at Publix). I buy them two at a time (at least) and throw one in the fridge and one in the freezer for later. This usually lasts me about two weeks. Here are some of the ways I use them.

Breakfast Burritos (two varieties)

Classic - 2 eggs, slice of bacon, sauteed peppers & onions (or veggies of choice), and cheddar
Florentine - 2 eggs, sauteed spinach, and mozzarella

Lunch

Peanut butter and Jelly Roll-up - A fun alternative to the PB&J sandwich, which Isaiah loves! I occasionally eat them too (don't laugh).
Quesadillas - Fill with any combo of cheese, chicken, beans, and veggies. Fold in half and brown in EVOO in a frying pan (preferred method) or wrap in foil and place in the toaster oven (easy method, i.e. no clean up). Serve with salsa, sour cream, and/or guacamole.
Tortilla Pizzas (pictured above) - Top tortilla with pasta/pizza sauce (great way to use up little bits of leftover sauce that would otherwise be thrown out), mozzarella cheese, and toppings of your choice. My go-to topping is baby spinach, since it is a great way to get some greens into my diet and the diet of my toddler! Bake in the toaster oven or regular oven at 450 until the cheese is melted and the "crust" starts to brown.
Wraps - Wrap up some leftover chicken, lunch meat, or crispy bacon with lettuce and tomato and your favorite dressing.

Dinner

Sweet Potato Enchilada Stack - Yummy, healthy, and fairly easy!
Slow Cooker Pork Tacos - I like any kind of tacos, but my hubby, who is not a huge fan of Mexican food, prefers these.
Rice and bean burritos - A great pantry recipe.
Arroz con Pollo - A great side for scooping up the rice in this recipe. It was shared with me at my wedding shower along with the appropriate spices. I always comment to Matt that I need to make this more.

The chances are good on any given day that we have consumed at least one of these recipes in our house. Especially during pregnancy, I try to eat eggs for breakfast every other day, so the burritos have been a favorite. The florentine variety is the perfect way to start the day with something green. The lunches are my go-tos when we don't have sufficient leftovers from the night before or sometimes are a way to use up piecemeal leftovers (like the sauce or chicken).

I'm always on the lookout for new additions, so I'd love to hear some of your favorite recipes that include tortillas! Please leave a comment or link.

Menu Plan Monday 4/11

2011-04-11T12:39:00.000-04:00

Sorry no pictures from last week. This week may be a little boring as well. I'm trying to stretch the groceries I currently have so that I can clean out the fridge/freezer and save some money. Plus we're counting down the day until "guess day" (April 27th) for baby #2. The weather has really warmed up and my energy is waning, so I needed some easy staples to get me through another busy week. However, if baby hasn't come by this weekend, I promised my hubby and some friends that we'd have a "last hurrah" and do an Asian themed night on Saturday evening.

Monday - Rice and Black Bean Burritos
Just throwing together some pantry staples for something easy, healthy, and tasty.

Tuesday - Stir-fried Veggies and Bacon with Pasta
This is my go-to recipe for co-op days so that I can get a jump on using all of the veggies while they're still fresh! Also it is quick and easy, which is a must on a co-op day. Although I am starting my "maternity leave" this week.

Wednesday - Mac and Cheese with Broccoli
I hesitated on this one since when you think about it, it is really the same meal as yesterday. However, it tastes completely different and it always gives me plenty of leftovers. Also, I will have all of the ingredients after co-op. I can also make it ahead, which will be a huge help since my hubby has a meeting at 6:30 pm.

Thursday - Grilled Pork Chops (served with any leftover pasta and veggies from Tues. and Wed.)
I have two bags in the freezer that I want to use up. Two good things about this meal: my hubby will do the grilling and we can use the leftovers to try something fun and new the next day, saving me time again!

Friday - Pork and Apple Salad
Now that my hubby is done with the cleanse, he has been more agreeable to eating healthier, lighter meals. He really wants to use it as a springboard to a healthier lifestyle (he lost 20 lbs. in 12 days!) So, I have decided to collect 3-4 hearty salad recipes and try to serve one of them each week. I found this one while going through some old magazines.

Saturday - Asian Night: Red Chicken Curry, Teriyaki Egg Rolls, Egg Drop Soup
The curry recipe is from Glycemic Index Cooking Made Easy, one of my favorite cookbooks. Hopefully I can find some lemongrass somewhere this time. I really need to get that growing in my garden this year! I'll try to post the recipe and some pictures later this week.

Well that should take care of using up the meat in the freezer. My plan is to replace it with some pre-cooked meat for when the baby arrives, for example shredded chicken, ground beef, and some marinated pork chops for the grill. We'll see how much time and energy I have.

Menu Plan Monday 4/4

2011-04-04T08:28:00.000-04:00

It's another week, and I'm trying to get a good to do list together. This Wednesday I will be 37 weeks pregnant with our second son, so I need to make sure that baby preparations are happening. I do hope to put a few things in the freezer this week including a meal to take to the birthing center to eat after the baby is born. I'll have some help with Isaiah on Thursday, so I need to make the best use of that time!

Wednesday also marks my husband's last day on the Master Cleanse, so I need to have food and meals appropriate for breaking the fast, such as fruit juice, salad, soup, beans, and simple carbs. I figure the easiest thing for me to do is to cook a whole chicken today and then eat the leftovers for the next few days until Matt is ready for real food.

Monday - Roast Chicken w/potatoes and salad (I should be able to pick some lettuce from my garden today!)

Tuesday - OB appointment, pick up food on the way home

Wednesday - Chicken Pitas (using 5 Min. Bread)

Thursday - Pizza with Veggies & Chicken

Friday - Veggie Soup (Any good recipe suggestions? It needs to be meatless for my hubby.)

Saturday - Spartanburg (possibly doing a cook ahead day with my sister-in-law)

Sunday - Pasta with Meat Sauce, salad, and bread

Recipe Roundup 4/1

2011-04-01T20:10:00.000-04:00

Well, my hubby is on Day 5 of his Master Cleanse. I'm so proud of him for sticking it out and doing something good for himself. Meanwhile, Isaiah and I have been tempting him with these delicious recipes.

Creamy Pasta Primavera

This is a recipe from a Kraft magazine, so obviously you can make substitutions for the name brand items. I also skipped the chicken this time and used yellow squash instead of zucchini. I love that this meal is so adaptable to what you have in your refrigerator, which is great for me after a co-op day.

Ingredients: 3 c. penne pasta (uncooked), 2 tbs Kraft light zesty Italian reduced fat dressing, 1 1/2 lbs. boneless skinless chicken breasts cut into 1" chunks, 2 zucchini (cut into chunks), 1 1/2 c. cut up fresh asparagus, 1 red pepper (chopped), 1 c. fat-free reduced-sodium chicken broth, 4 oz. Philadelphia cream cheese (cubed), 1/4 c. Kraft 100% grated Parmesan cheese

Instructions: Cook pasta as directed. Heat dresing in a large skillet on medium het. Cook chicken and vegetables until chicken is cooked through, stirring frequently. Add broth and cream cheese. Cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese and mix well. Drain pasta and add to chicken mixture. Cook until heated through. Sauce with thicken upon standing.

Eggplant Parmesan

I love this "recipe" but I'm really bad about knowing how much of each ingredient I use. Basically, I mix up some seasoned bread crumbs, garlic powder, salt, and pepper. Dip slices of eggplant into an egg wash, then into the breading, then fry in hot oil and drain on a paper towel. I layer these slices with my homemade pasta sauce and mozzarella cheese, and top it with fresh basil (if I have it on hand). Bake at 350 or until it smells good and looks bubbly.

If you have some extra eggplant (I accidentally ended up with 4 in my refrigerator last season!) you can fry up the eggplant ahead of time and freeze it on a cookie sheet, then put it into ziplocks. It makes this a super easy meal! I think I spent about 10 minutes assembling and 30 minutes playing with Isaiah while it was in the oven.

Cinnamon Nut Granola

(adapted from King Arthur Flour Whole Grain Baking)

My favorite cereal is oatmeal, but when it is 85 degrees out I don't exactly desire a steaming bowl for breakfast. This is my replacement. I like this recipe because it is all real food (no highly processed oils) and it is so tasty. I love knowing exactly what is in my cereal. It is also a great snack by itself or with yogurt and fruit.

Ingredients: 4 c. old-fashioned rolled oats, 1 c. whole almonds (coarsely chopped), 1 c. whole dry-roasted peanuts (or other nut - I like sunflower seeds), 1 c. flaked coconut, 1 1/2 tsp. ground cinnamon, 1/2 tsp. salt (if your nuts aren't salted), 1/2 c. (1 stick) melted butter, 1/2 c. honey, 1-2 c. dried fruit of your choice.

Instructions: Combine oats through salt. Melt butter and stir it into the honey. Pour it over the oat mixture and mix until moistened, using your hands if you need to. Pour granola onto 2 baking sheets (preferably with rims). Bake at 300 degrees until toasted, about 30-40 min. Stir halfway through. Cool, add dried fruit, and store in an airtight container.

Broccoli Cheddar Soup

I have a few adaptations to this recipe that just made more culinary sense to me. I steam the broccoli first in the chicken broth then pour it into the blender to cool. Then I melt the butter, saute the onions and carrots, add the flour, milk (I just use whole milk), seasonings, and blended broccoli and broth. Cook on med-low until thickened, stirring frequently. Remove from heat, stir in cheese until melted and serve!

Sweet Potato Enchilada Stack

This was a new one. I wasn't so sure about the ingredient combo, but I really enjoyed it. It wasn't too many steps, and there are definitely ways to simplify the process (like cook and freeze the meat and potato ahead of time). It would make a great freezer meal actually. Maybe I'll use it for my birthing center meal! At any rate, it will go in my recipe book. I'm looking forward to making it when my hubby give an opinion.

Menu Plan Monday 3/28

2011-03-28T10:21:00.001-04:00

First, let me report on last week's meals. For the most part things went according to plan, but I wasn't able to follow the new recipe (Chicken Pitas with Tzatziki) like I had hoped. I had planned it on Tuesday because I was planning to bring home some key ingredients (tomatoes and cucumbers) from my veggie co-op, but unfortunately we didn't get any! I guess they were too expensive or unavailable at the market due to the freeze in Mexico. I decided to go ahead and still make the pitas and chicken and just serve them with ranch dressing and some lettuce, avocado, and sprouts. They turned out really tasty!

You really just can't go wrong with a freshly baked pita pocket!

The only other changes were that my hubby and I decided to go out for Thai food (our favorite treat) on Friday night since we ended up dropping of Isaiah earlier in the day. And when we finished our long drive back from Savannah, plus the extra miles to pick up the little man, we decided to grab a pizza The Pizza Joint (our favorite slice beside homemade).

This week will be a little bit different as well. My husband has decided to do the Master Cleanse, a fast designed to rid the body of toxins, inflammation, and bad gut bacteria. So he will be consuming only a mixture of lemon juice, maple syrup, and cayenne pepper for the next ten days. Then he will of course need to ease back into solid food. So, I decided that since I will only be feeding me and Isaiah, I could get away with planning only 4 meals and eating leftovers on the other days. I also am going to make a few meals that Matt doesn't love, but that I enjoy!

Monday - Creamy Pasta Primavera
A great way to use my co-op veggies!

Tuesday - Eggplant Parmesan
Isaiah and I love this meal, but Matt is not a fan. Also, I have some eggplant in the freezer that needs to be used up. It is already batter, fried, and ready to go into the casserole dish!

Wednesday - Leftovers

Thursday - Sweet Potato Enchilada Stack - new
I wasn't sure if Matt would like this or not, so I decided to try it this week without him.

Friday - Broccoli Cheddar Soup
Matt does really like this meal, but I needed a broccoli meal to use up my head from co-op. Plus it is supposed to rain all week, so I thought soup would be appropriate at some point.

Saturday - Leftovers

Sunday - Pasta with Meat Sauce and Salad
Our usual.

A few other things I plan to make during the week are 100% Whole Wheat Sandwich Bread (from Artisan Bread in Five Minutes), a batch of granola (to replace oatmeal since the weather is warming up), and hard boiled eggs (for snacks and lunches - I love to crumble eggs over salad).

Menu Plan Monday 3/21

2011-03-21T08:46:00.000-04:00

I know it has been FOREVER since I have written a post. I sort of gave up on blogging for a while during a season of busyness. But I'm going to try to start doing some small things again, even it is just tracking my menu planning and a few simple posts about what is going on at our house.

So here is my menu plan for this week:

Monday: Macaroni and Cheese with Spinach
(Make 5 minute bread)

Tuesday: Chicken Pitas with Tzatziki - new
(Make pitas with 5 minute dough)

Wednesday: Slow Cooker Pork Tacos
(My hubby has a meeting, so having a slow cooker meal will make for easier prep during the crazy hour, i.e. 5 pm.)

Thursday: Homemade Pizza and Salad
(Pizza made with 5 minute dough)
(Make pasta sauce)

Friday: Brinner (Breakfast for Dinner - Something we haven't done in a while. Instead we've been having big Saturday breakfasts, but since we're sending Isaiah to spend the weekend with his cousins and we're going on a "babymoon," I thought we could do it before we went our separate ways.)

Saturday: "Babymoon" :)
We'll be eating out at The Lady and Sons (Paula Deen's restaurant) for dinner.

Sunday: Pasta with Meat Sauce and Salad
(This is our normal Sunday lunch after church, but we'll probably eat it for dinner when we get back from picking up Isaiah. We'll play it by ear.)

Hopefully later in the week I can post a review and some pictures for the new recipe!

Peanut Butter and Jelly Smoothie

2010-06-25T14:27:00.002-04:00

Peanut Butter and Jelly Smoothie
All the joys of a PB&J with a glass of milk in drinkable form - are you in?. If you love peanut butter as much as I do then you will be adding this to your list of favorites. If you have only a moderate affection for that heavenly spread, and you are thinking, "Wow this girl's eating habits are the result of some serious hormone fluctuations," then I say, "Don't knock it till you've tried it!" You may also be thinking, wow that cannot be healthy, but I beg to differ. It is a perfect real food snack that will fill you up and nourish your body, while still tasting A-MAZ-ING! In the interest of full disclosure, I will give the nutritional run down as I share the ingredients.

For one tall glass mix in a blender:

1 cup frozen strawberries - serving #1 of fruit, full of vitamins and antioxidants, carbs and natural sugars to give you that quick pick-me-up you're looking for
1 fresh (or frozen) banana - serving #2 of fruit and all of the benefits listed above, plus potassium
1 cup whole milk - fat slows down the absorption of the above carbs/sugars, regulates blood sugar (this doesn't work if you use skim milk, sorry!), calcium, and makes you feel full, even more nutritional if you drink real milk
2 tbs. peanut butter - again fats slow sugar absorption, protein will help you sustain energy levels, and legumes combined with dairy (also found here) provide your body with all of the amino acids necessary to manufacture complete proteins

Remember, sugar is the culprit, not fats. Don't be afraid of them. They are real food, and your body needs them to function. Don't worry about the saturated fat in milk, but do worry about industrial fats, like hydrogenated oils. Buy peanut butter that is made with just peanuts. Yes the oil will float to the top, and yes it is annoying, but if you stir it and stick it in the fridge then the fats will stay solid and not separate again. Also, buy your veggies at the peak of the season (now for strawberries) and freeze them. Don't buy frozen fruit that contains added sugar or preservatives. If you use a ripe banana, this smoothie will be plenty sweet, but salty and nutty at the same time. Just a personal testimony on eating real foods. When I first started cutting out processed foods I lost 5 stubborn pounds of baby weight. This was in the early spring, and I was walking a good bit more than I am now that it is so hot, but I still think that it is no coincidence that it happened at this time. Also, even though I have really only been working out about once a week (not including chasing Isaiah), I haven't gained the weight back even though I drink 1-2 cups of whole milk a day, eat real butter, lots of nuts, and red meat.

Smoothies make great snacks or a healthy meal in a hurry (i.e. breakfast on the way to work or for a busy momma, really for anyone!). I drank a lot of smoothies when I was pregnant because they were healthy but quick and easy to get down in the beginning. Later, I felt like I could "eat" it and feel full but not FULL (those of you who have been pregnant understand what I mean). Now that I have a busy and hungry toddler (only 10 months but already walking) and am still nursing, I find smoothies and easy way to keep up my calories and nutrition without sacrificing time.

Try it out and let me know what you think.

Dairy Deals

2010-06-14T15:18:00.000-04:00

Give a shout if you love dairy. Woot! I love cheese, yogurt, creamy sauces, butter, and real milk. This month at Publix there are some great coupons in their yellow Advantage Buy flyer. If you can rustle up some manufacturer's coupons you can save even more! This is a good example of a time when you can save on a staple item that most people think you can never find a coupon for.

Here are a few I used this week:

-$1 off Breakstone Cottage Cheese, 16 oz.
-$1 off Polly-O Ricotta, 15 oz.
-$1/2 Sargento Deli Style Sliced Cheese, 5.5-8 oz.
-$1 off two Cabot products (They make my favorite Greek yogurt!)

And a few others that may be of interest:

-$1 off Publix ice cream wyb (2) Smuckers ice cream toppings
-FREE Ritz crackers wyb (3) Kraft shreds or chunks
-$1 off Skinny Cow products
-$1 off Philadelphia whipped or soft cream cheese, 12 oz.
-B2G1 Chobani Greek yogurt
-$1/2 Friendship dairy products
-$.75/1 Horizon organic milk 64 oz.
-$1 off Cool Whip whipped topping

In addition, I bought some real milk for the first time! By real milk I mean that it is from a local dairy, from pasture fed animals, and it is non-homogenized whole milk. Most folks would also say that real milk means unpasteurized (raw) as well, but this particular dairy lightly pasteurizes their products. I have never really been a milk drinker. I pretty much just put it on cereal and cook with it, but I think I just became a milk drinker after tasting stuff. I never realized there could be such a noticeable difference in the taste. Amazing!

If you are looking for more information about quality dairy products check out Real Milk. Just a quick summary of the benefits. Pasture fed animals are known to produce milk with higher levels of omega-3s and a higher level of vitamins (for example the synthetic vitamin D that is put back into regular milk). The fats in this milk allow the body to absorb these vitamins easily. And last, pasteurization kills all of the enzymes necessary to digest milk properly, so raw milk is often easier to digest.

Real Food (Recipe Roundup 6/11)

2010-06-11T07:00:00.001-04:00

I cannot brag about the farmers' market enough. I guess you could say I picked my "favorite" farmer. She is super friendly, brings only local produce (some of the farmers buy and resell produce from Florida), and she's always willing to throw in a some extras. Today it was an extra tomato that wasn't quite ripe and last week it was a small ear of corn. I love anyone who will give me a free tomato! She has a great deal where you can fill a basket with whatever you want from her table for $6. I ended up paying $7 because I couldn't fit my tomatoes, but it was worth it. I also bought pastured eggs from another local farm for only $2.50.

4 ears of corn, 7 peaches, 3 tomatoes, 2 yellow squash, 2 zucchini, and 1 cucumber

This week I made some of my favorites plus a new chicken recipe that we grilled for company on Sunday. Monday beef fajitas, Tuesday lasagna, Wednesday meatloaf with potatoes and corn on the cob, Thursday leftover feast, and Friday brinner (to use those wonderful eggs!)

I don't have any pictures of the fajitas, but I will put one up soon and include the recipe.

Key Lime Chicken - Picture from allrecipes.com

Definitely a keeper.

Salad made from co-op and farmers' market goodies.

Meatloaf and potatoes

The meal - I felt so American.

Isaiah enjoying some real food! He loves tomatoes.

Loving my Farmer's Market

2010-05-19T17:04:00.001-04:00

I have been a member of a produce co-op for almost three years now. I love getting all of my fruits and veggies for rock bottom prices, especially when we can get fresh, local, seasonal crops like strawberries, peaches, blueberries, corn, and more squash and zucchini than you can eat. However, my co-op only meets every three weeks, leaving me high and dry between orders. We just had co-op last week and I'm almost out already, especially since I've made it my goal to eat more whole foods, especially plants. Most of my snacks consist of a fruit or veggie.

I think I have literally cried in the check out line on those off weeks. $3/lb. for peppers is insane, when I know I can buy them for 50 cents/lb. at co-op. I could go down to the state farmer's market myself, but who wants to be up at the crack of dawn, drive all the way down town, and have minimal returns because I can't really buy in bulk. Sigh.

You can imagine my delight when I saw a flier for a farmer's market that is to be held weekly just minutes from my house! The first week was a little slow since the crops hadn't really gotten going yet, but I went today and found such tasty treats. The amazing thing about this farmer's market is that the vendors aren't just selling produce. They are also selling things like artisan bread, amazing looking sweet baked goods, pastured meat and eggs, plants, and crafts. I've yet to buy from the lady who sells the pastured meat, but I think next week will be the week. One farmer sells pastured eggs for $2.50, the best price I've seen in this area. Most are $3 or more. I will definitely be buying eggs from them after the ones in the fridge are gone.

The above picture shows my purchase (looks yummy doesn't it). I payed $29 for everything. Sounds like a lot, but that is a whole half gallon of honey in the back there!

1 watermelon $3 ea. (This is a sweet treat for my hubby.)
2 Vidalia onions $1/lb.
3 tomatoes (they look good!) $1/lb. (I got 1 1/2 lbs.)
3 ears of corn 50 cents ea.
1 head of lettuce $1 ea. (I can tell these are very fresh. Probably picked this morning.)
1 green bell pepper 50 cents ea.
1 red bell pepper $1 ea.
1 cucumber at 2/$1
1 loaf of artisan sourdough bread $4
1 half gallon of raw, local honey $16 (I'm planning to use this for homemade granola and baking since I'm trying to cut out white sugar.)

Like I said, I love my co-op, but there is something to be said for going and talking to the person who grew the crops and forming a relationship while you touch, smell, and taste the product. It is great to be able to buy what I need for this week and know that I can come back next week and get more. No need to overstock and then end up throwing away rotten food or running out of good food and then choosing junk because it is cheaper. I thoroughly enjoyed shopping in the sunshine instead of under florescent bulbs, even though I got a little sweaty.

Had to give you a close up of the bread just to show you how irresistible it was. She had regular sourdough and this loaf of sourdough which has part whole wheat and some flax and sunflower seeds. She was also selling baguettes, foccacia, and half a dozen other types. I just wanted to buy them all!

If you keep telling yourself that you can't afford to eat healthy, think again. Look for a farmer's market in your area to provide nourishing food for your family and support local agriculture. Furthermore, many of these small farms are organic (or close to it) even if they don't have certification. Just ask! Get to know them and their product. Many farms are family owned, and these folks are very proud of their product and happy to tell you how they grew it.

Where do you find good deals on produce and local meat and dairy? Do you try to support organic, sustainable farming in your area?

Menu Plan Monday 5/10

2010-05-10T10:41:00.000-04:00

Monday - Black Beans and Corn with Rice (missed this last week)
Tuesday - Pasta with stir-fried veggies (co-op day)
Wednesday - Roast Chicken
Thursday - Chicken Tortilla Chip Casserole (or some version thereof using my leftovers)
Friday - Brinner (softball game)
Saturday - Leftovers (or eat out)
Sunday - Pizza and fresh salad (The lettuce in my garden is doing quite well.)

Once again I tried to follow the advice of some great organizers and plan a monthly menu plan. Epic fail. I just find that the tried and true weekly list works best for me for several reasons:

I can check the weekly circulars and find the best deals on meat and produce.
My co-op meets every 3 weeks, so it always falls at a different time of the month.
I just can't come up with that many recipes, even when I go with a theme for each day of the week. (The problem is really that I have so many recipes that it becomes difficult to choose!)
I like to have the freedom to try new recipes from my stash from time to time.
Sometimes I get tired of old staples and won't make them for several weeks, but then I remember how much I like it and start making regularly for a few weeks again.
I like to eat seasonal recipes and produce.

However, there are a few things that always remain the same. I work best when I give myself a skeleton routine with room to improvise (like jazz, just tell me what key we're in, and we can jam). We always have pasta and/or pizza after church on Sunday because of the relative ease. Brinner has become a staple Friday night meal, especially while we're involved with the softball team (only three more games). With brinner, I just use what I have: eggs, breakfast meat, pancakes, french toast, fruit, etc. Saturdays I usually leave open ended since we tend to make spur of the moment plans. If we end up having to make a quick run out to the store or for take out, so be it. Aside from that, there is usually one chicken night, one other meat night (beef or pork), and one meatless night. Lately I have been trying to throw in one new recipe each week, such as the curry last week, which was a huge success with the hubby!

How do you menu plan? Do you have a set formula or do you fly by the seat of your pants? What's on your menu this week?

Recipe Roundup 5/7

2010-05-07T19:01:00.000-04:00

Thai Chicken Curry (from Glycemic Index Cooking Made Easy)
I swiped this book off of my mom's shelf when I was there at Christmas, and I have really enjoyed it! Every recipe I have used has been a keeper. There are a lot of great ethnic dishes (like this one) and delicious, simple staples. It is perfect for anyone wanting to eat a truly balanced diet of real food. These meals are tasty, satisfying, and healthy.

I did make a few changes to this recipe (in italics) because I didn't have or couldn't find a few ingredients. The dish turned out quite spicy, by my husband was very pleased with it, and he is a connoisseur of sorts. I recommend hitting up your local Asian market for the lemongrass, curry paste, and chiles, but you might be able to find them in the grocery store too.

1 tbs. canola oil
2 large onions, chopped
2 tbs. Thai green curry paste (I used some curry powder mixed with chicken broth to make a paste.)
1 1/2 cups chicken broth
1 cup low-fat coconut milk (I went with full fat.)
1 cup water (Oops, I just realized that I totally forgot this, but I did add extra broth.)
1 stalk lemongrass, crushed
2 lbs. boneless, skinless chicken breasts or thighs trimmed of visible fat, thinly sliced
2 green chiles, finely sliced (I used 3 small serrano chiles. Possibly the reason for the intense spice.)
2 cups basmati rice (I used jasmine rice - also tasty and fragrant.)
8 ounces of green beans, sliced diagonally (I used a bag of frozen Asian veggies that I already had.)
1 bunch of fresh cilantro, coarsely chopped, plus extra for garnish (I left this out, and missed it a little.)
I added some salt!

Heat oil in a large, heavy frying pan (I used my wok) and add the onions. Cook gently for 5 minutes. Add the curry paste and cook for 2 minutes stirring. (I accidentally added the chiles here, again, possibly contributing to the intense heat.)

Add the broth, coconut milk, water, and lemongrass to the pan. Simmer for 10-12 minutes to reduce the liquid. Add the chicken and chiles. Simmer gently until the chicken is tender.

Meanwhile, cook rice as indicated on the package, and steam green beans separately until just tender.

Remove and discard the lemongrass from the chicken mixture and add the beans and cilantro. Serve on a bed of hot rice with cilantro garnish.

I ended the meal with a tall glass of water and a bowl of plain Greek yogurt with honey. Whew!

My Take on Two Favorites
There are so many recipes out there for tacos and lasagna! As you probably guessed, I don't use a recipe for either one, but I'll just give you a quick overview of how we do it at our house.

First, my husband doesn't really like tacos that much, or Mexican food at all for that matter. He specifically abhors the seasoning packets, so I have had to come up with my own mix of chili powder, cumin, garlic powder, salt, and pepper (red and black). I don't measure, I just add and taste, and add and taste, until I'm satisfied. I love lots of toppings: lettuce, tomato, onions, avocado or guacamole, salsa, sour cream, cheese, and refried or regular beans. I didn't make homemade tortillas because they were BOGO at Publix this week, but now that I know how easy they are to make, I will more often.

And lasagna, one of my favorite comfort foods. I like to start with my homemade meat sauce. This helps to cut the cost, since I usually don't need to add any extra meat. I usually boil the noodles a little to get them started, but I don't cook them all the way or else they get too mushy, and the dish falls apart. I love cheese: ricotta and cottage cheese mixed with an egg, some salt, pepper, and parsley, and lots of shredded mozzarella and Parmesan. Two tips to a perfect lasagna experience, 1) put a cookie sheet under the pan so that any drips don't land in the oven causing that nasty burning smell, and 2) let it cool for a few minutes before eating it. This gives all of the ingredients a chance to settle and congeal, resulting in perfectly square pieces of lasagna instead of lasagna slop (which is still good, just not as pretty on the plate.)

Whole Foods, Slow Foods
I've never participated in a book club before, so I decided to join Simple Mom's discussion of In Defense of Food by Michael Pollan. It just started this week, so there is plenty of time to get involved if you are interested. I have never really bought into fad diets, just because they never really appealed to me. I LOVE food, and deprivation doesn't work for me. However, I always felt guilty about not "eating right."

After reading this book, I finally feel like I have a good definition of what "eating right" really means. I don't need to let food scientists, the food industry, or the government to tell me how to eat. Don't get me wrong, I think there is definitely a place for scientific discovery and experimentation, but what most nutritionists call "science" wouldn't have made a good high school science fair project at my school. Lots of politics, corruption, and greed goes into what "studies show." How many times have you read or heard that headline?

Pollan takes a more holistic approach to food: instead of being utilitarian and gaining specific nutrients from certain foods (i.e. vitamin C from sugary juice or fruit snacks), we should eat real food because we know that it improves our overall health and because it tastes good (i.e. eat an orange instead!) His three simple rules are eat food, not too much, mostly plants. Not only does he uncover a lot of the myths of nutrition science and the food industry (in a very readable fashion), but he gives the reader some great tips for how to gradually change their lifestyle, instead of just giving you a list of dos and don'ts.

Menu Plan Monday 5/3

2010-05-03T10:17:00.001-04:00

The pantry is actually looking pretty bare this week, so I need to go hit the grocery store today! I've been reading a lot about food and the food industry recently, prompting me to want to cut a lot of the processed junk from my diet. This might require a little extra time in the kitchen, but I think it is worth it.

Last week I made a pancake mix, so I'll probably have some of those for breakfast this week. I also have some zucchini that needs to be used up, so I'm planning to make some zucchini bread or muffins. I still have lots of frozen strawberries and hope to get some other fresh fruits so that I can make some smoothies for breakfast or snacks.

Monday - Tacos
Tuesday - Lasagna (make homemade pasta sauce to freeze)
Wednesday - Out to eat with friends
Thursday - Chicken Curry
Friday - Black Beans & Corn and Rice
Saturday - Leftovers
Sunday - Pizza
Layered Texas American Dip to bring to our small group meeting

Recipe Roundup 5/1

2010-05-01T12:09:00.000-04:00

Shepherd's Pie
This is my mother in law's recipe and one of my husband's favorite meals (as you can see he is extremely easy to please). She and I are both little of this, little of that type cooks, so this recipe is not at all exact. In fact it usually tastes a little different every time I make it. It is great comfort food, but also very easy to make.

Bottom Layer - Meat
Saute about 1 lb. of ground beef and one diced onion in a pan until meat is cooked through and onions are tender. Add garlic powder, salt & pepper to taste, few tbs. of Worcestershire sauce, and a can of cream of mushroom soup.
Variations - use a package of onion soup mix instead of fresh onions, add a little beef broth or gravy mix, add fresh mushrooms, and/or make your own cream of mushroom soup

Middle Layer - bag of frozen veggies (carrots & peas, mixed veggies, just corn, just peas, really whatever you like)

Top Layer - Cheesy Mashed Potatoes
I make these much the same way that I make my Garlic Smashed Potatoes, but I usually make a little less. Also I like to throw in some shredded cheese and sprinkle some more cheese on top.
Variations - top with crushed crackers and butter, top with french fried onions, or no topping

Layer in a glass dish (any size that will hold it all), and bake at 350 degrees until veggies are warm and cheese is melted (about 20-25 minutes). Dinner for 4 (except in our house, where the two of us can eat almost a whole batch!)

Pasta Salad
This is another little of this, little of that recipe, but you really cannot mess it up! Anything goes, but you will learn what you like best just by trying out different things. I don't usually make this on a weeknight for dinner, but I had a leftover party tray of cheese, meat, and olives, and this was my creative way of using them up. It is a very versatile dish, perfect as a side dish, a great addition to a party of cookout menu, or as a great cold summer meal. The only thing you have to cook is the pasta. I'm just going to list the basic ingredients and then follow with a list of options. I'll put the options that I chose this time around in italics.

1 lb. pasta - tri-colored spiral (my favorite choice for the extra colors), bow-tie, ziti, elbow

meat - hard salami, genoa salami, pepperoni (my usual go to - I like the spice), cooked ham, roast chicken

cheese - colby jack, jalepeno cheddar, Parmesean, mozzarella, sharp cheddar, feta

veggies - grape tomatoes, cucumbers, onion, red peppers, green peppers, zucchini, carrots, olives (all kinds, I had a mixture in the party tray)

fresh herbs - basil, parsley, oregano (if you don't have any fresh you can just use dried Italian seasonings), don't for get the salt & pepper

I like this stuff because it has no preservatives.

dressing - Italian, balsamic, pesto, oil & vinegar, make your own!

Cook the pasta and let it cool down. Dice, chop, grate other ingredients and put in a large mixing bowl. Add the herbs and the dressing and mix. If you're using bottled dressing, use about 3/4 of the bottle and save the rest to add just before serving if the pasta has soaked up too much and it has become dry. Refrigerate until cool, or as long as overnight. It tastes better after it sits and all the juices and flavors run together.

Pancake Mix (From More With Less Cookbook)
We had brinner last night, and my hubby requested pancakes. I'm trying to buy less packaged items, so I made them from scratch. I have made several from scratch pancake recipes and this one has been the best so far! They came out nice and fluffy, they browned beautifully on the griddle, and the recipe is a great time saver because you mix all of the dried ingredients in a big batch to use as a mix. You only need to add egg, oil, and milk. They give measurements for a 2 lb. batch and a 4 lb. batch, so I will include both. Store the mix in an airtight container in the pantry or refrigerator.

6 c. (12 c.) flour
1 (2) tbs. salt
6 tbs. (3/4 c.) baking powder
6 tbs. (3/4 c.) sugar
2 c. (4 c.) powdered milk (I left this out and added fresh milk instead of water.)

To make pancakes combine:
1 egg
1 c. water (or milk if you left out the powdered milk)
2 tbs. oil
1 1/2 c. pancake mix

Fry on a hot griddle. Makes 6 medium sized pancakes.

More deals this week

2010-04-28T11:44:00.000-04:00

A lot of folks complain because of the lack of coupons for organic or healthy products. Well, Earth Fare is working hard to change all of that. Not only do they give a store freebie once a week, they now have printables! From what I hear, they say "redeemable at Earth Fare," but they are actually manufacturer's coupons.

I have an ongoing love affair with ice cream, so 31 cent scoops at Baskin Robbins makes me very excited. This is a nationwide event happening between 5pm and 8pm. You can order up to 3 scoops. We are definitely partaking.

Publix Deals

2010-04-26T15:00:00.000-04:00

My favorite Publix deals this week are:

Ronzoni Healthy Harvest Pasta, 12-16 oz, at $1.79 (89¢)
-$1 off Ronzoni Smart Taste April Family Circle, Better H&G, Parents Magazine
-$1 off Rozoni Smart Taste March Rachel Ray Magazine (makes it FREE)
-.75/1 Ronzoni Smart Taste printable
-.75/1 Ronzoni Healthy Harvest SS 4/11
-$1/2 Ronzoni Healthy Harvest printable

I printed and used these coupons last week, so I missed out this week, but I still did ok last week.

Shout Laundry Stain Remover, 22 oz, at $2.99 ($1.49)
-$1 off Shout “Value in the Family” booklet (store coupon)
-.55/1 Shout Laundry Product, SS 3/21 (makes it FREE when you use both)
$5 Mail in Rebate wyb (3) SC Johnson Products

I found $.55/1 coupons on the product in my store, and I plan to mail in the rebate! We go through a lot of Shout in our house.

Split Chicken Breast, $1.69 lb (not amazing, but good enough)

Cucumbers, 50¢

Red Seedless Grapes, $1.29 lb (again, not awesome, but I needed some healthy snack food and Isaiah can eat these in the mesh feeder)

Cantaloupes, $2.00 (same as grapes - I can get these way cheaper from co-op)

Sargento Shredded Cheese, 5-8 oz pk, $2.00
-$1 off Sargento Reduced Sodium Natural Cheeses, SS 4/18 (makes it $1)
-$1/2 Sargento Natural Shredded Cheeses, SS 1/31 (exp 4/30)
-.35/1 Sargento Shredded Cheese Kroger home mailer

I didn't have the coupons, but I needed it for pizza. Little more than I usually spend, but better than full price.

Fage Authentic Greek Yogurt, 5.3-7 oz., $1.25
-.50/1 off any Fage product printable (makes it 25¢- 75¢)

I LU-HUH-HUV Greek yogurt!

Cascadian Farm Frozen Fruit, 7.4-16 oz pk, $1.99
-$2/3 Cascadian Farm Frozen Fruit or Vegetables printable
-$1/2 Cascadian Farms Products, Eat Better America coupon booklet
-$1 off Cascadian Farm Product printable or printable (makes it 32¢ when you use both)

I very rarely buy frozen fruit, let alone organic frozen fruit because it is so expensive. These will make awesome smoothies and baby food.

Cascadian Farm Organic Granola Bars or Cereal, 6.2-17 oz box, $1.99
-$2/3 Cascadian Farm Granola Bars printable
-$1/2 Cascadian Farms Products, Eat Better America coupon booklet
-$1 off Cascadian Farm Product printable or printable (makes it 32¢ when you use both)

I used my coupons on the fruit, but this is another awesome organic deal.

Thanks to Southern Savers for sharing!

I did purchase more items than are shown in the picture (milk, ground beef, and a few odds & ends) so here are my totals. Not my best trip ever, but still within an acceptable range. Buying more "real food" cuts down on the number of coupons, but they are still there!

Total Spent: $55.36

Total Saved: $27.06

Menu Plan Monday 4/26

2010-04-26T12:11:00.000-04:00

Sorry I have been a little slow with the posts. Life has really picked up speed with the warmer weather, a packed social calendar, and Isaiah becoming fully mobile. But my plan is to at least post my menu plan (Mondays), my recipe roundup (Fridays), and one other post per week.

Monday - Mac & Cheese with Broccoli (homemade)
Tuesday - Shepherd's Pie
Wednesday - Pasta Salad
Thursday - Thai Basil Noodle Bowl
Friday - Brinner or Leftovers (Softball Game)
Saturday - Tentative Game Night Scheduled with friends
Sunday - Pizza
Leftovers

Tell us what you are making for dinner this week!

Recipe Roundup 4/16

2010-04-16T14:53:00.001-04:00

So if you remember, earlier this week I was struggling through some illness, so the meals in our house were rather uninteresting until yesterday. I planted Thai basil in my garden (we love Thai food in our house) and was itching to use it in a recipe. I did find any that really excited me or that used the ingredients I had on hand, so I made one up based on one of the dishes I've eaten at Thai restaurants (I want to say it is called Pad Ke Mau, but I really can't remember - just look for dishes that feature the basil!)

Thai basil looks, smells, and tasts just a little different than regular basil.

The dish was very quick and very easy and a huge success. We had no leftovers. (I only made a half a pound of pasta, but I'm going to change the recipe to a lb. since I think it will go further that way.)

Thai Basil Noodle Bowl
1 lb. fettuccine (my hubby and I were discussing the possibility of using other types of pasta, so feel free to improvise and let me know how it goes)
2 cups cooked, shredded chicken
2-3 tbs. cooking oil
one small onion roughly chopped
two small green bell peppers roughly chopped (for color use one red one green)
4 cloves crushed garlic
1 egg
1/2 cup chicken broth
2-3 tbs soy sauce (you could use fish sauce as it would be more authentic, but I didn't have any)
2-3 tbs chili garlic sauce (or more if you like it spicy)
1 tsp siracha (more or less as your taste dictates)
salt and pepper to taste
12 Thai basil leaves roughly chopped

Cook pasta according to package directions, except break long noodles in half. Meanwhile, heat cooking oil in a wok (or stir-fry pan). Saute peppers and onions in hot oil for a few minutes (until they start to get tender), add crushed garlic and cook for a few more minutes (onions will start to look translucent). Remove from wok and set aside. Add more oil if needed and fry lightly beaten egg, scrambled style. Add veggies back into the wok. Add cooked chicken, broth, sauces, salt, pepper, and basil. Cook until heated through (few minutes). Add strained pasta and stir to coat with sauces and mix in chicken and veggies. Serve with sauces on the side for those who like it hotter! Dinner for 4.

More Fun with Herbs

Oregano, Parsley, and Basil

For my pasta sauce!

Fun with Fruit
Every spring I order a whole flat of strawberries through my co-op. A flat is eight 16 oz. cartons (the ones that are usually 2/$5 in the grocery store on sale). I paid $9.50 for the whole thing, and they were just beautiful. I don't think I threw even one of them away.

I froze (almost) 3 big bags to use for smoothies, etc. I don't think these will last long, so we'll have to go picking when the local crop comes in.

Also note the pizza dough balls on the bottom shelf. I got 10 for $1.33 each from co-cop.

Recipe Roundup 4/9

2010-04-09T10:38:00.001-04:00

I know I already did a recipe post this week, but I wanted to fill you in on the rest of my super easy meals. I also wanted to participate in Food on Friday over at Ann Kroeker's blog.

So, after cooking for 24 hours for my Easter Feast I really needed a break. Plus the heat and my need to get my son back on a schedule by cutting outings to a minimum contributed to my desire for simplicity. The lack of food in my pantry sort of necessitated it!

Here is the result of my Super Easy Rice and Beans. I pulled some cooked and seasoned beans out of the freezer (you could use canned if you like). They were seasoned with chili powder, cumin, red pepper, salt, and garlic powder. I sauteed some bacon, onions, and fresh garlic in a pan, added the defrosted beans, a can of tomatoes and jalapenos, and let it simmer. Made rice in the rice cooker and a quick side salad. Sprinkled with some shredded cheese and dolloped with sour cream. Voila!

Our friends ended up only joining us for dessert last night. So, instead of defrosting split chicken breasts and heating up the oven or grill, I just pulled out the bag of frozen cooked chicken from last Thursday and made a pasta dish. I grabbed the last of my grape tomatoes from co-op, snipped a few leaves of basil from my garden, grated some fresh Parmesan (This was a splurge that will definitely be repeated. It was well worth the cost and lasts longer than Kraft since you use less because of the overwhelming difference in flavor.), added some olive oil, butter, and seasoning, and you have Tomato Basil Pasta with Chicken.

For dessert I made an Apple Crisp since I still had several apples left from co-op and enough grains to make the crumbly crust. A looked through a few recipes on allrecipes.com, and concocted my own from those ideas. I peeled and cut 5 (or maybe 6) granny smith apples and coated them with cinnamon and sugar and a sprinkling of flour. Then I mixed in a bowl one cup of quick cooking oatmeal, 1/4 cup flour, 1/4 cup wheat bran, and cinnamon and nutmeg (didn't measure the spices). I learned from my summer job baking that the best way to mix a topping like this is just to do it with your hands, so I threw in a half a stick of softened butter (really could have used a little more I think) and squished.

I baked it for 30-35 minutes at 350 degrees, and then I shut off the oven and let it stay warm until my guests arrive (another 20-30 minutes). I topped it with ice cream, and it received rave reviews.

Tonight we're going to have brinner (breakfast for dinner) before we head out to our softball game. A group of friends formed a team for a co-ed league, and since my hubby has a bumb knee, I get to play, and he gets to watch the baby. Fun!

It really is possible to have tasty meals that are quick, tasty, and healthy. What are some of your favorite standbys?

For the Love of Bagels

2010-04-09T09:18:00.005-04:00

This is my first guest post! Sarah Gaetano has been a dear friend of mine since the 8th grade. Then, we shared a love of gel pens, Mario Kart, learning, and delicious food. Now, we are both stay at home mommas of sweet little boys (her son Michael is 4 months old) and share a love of marriage to amazing men (her husband Stephen is pursuing a doctoral degree at Notre Dame), love of literature and good grammar, homemaking, and still a love of delicious and homemade food. Sarah is the master of the practical, the frugal, and the pain staking process - and thus her expertise in homemade bagels is born! The Southeast is know for many different foods, but bagels are not one of them. I am dying to try her recipe.

Let me start by saying that I make a lot of things from scratch…pasta, bread, muffins, soups, stocks, pancakes, waffles, cakes, cookies, icings, …if you can buy it packaged in a store, chances are, I can make it at home from scratch with no preservatives or artificial flavors. I avoid most pre-packaged foods and even most dry “mixes” for baking. There are three simple reasons for why I do this: 1) It’s healthier, 2) It’s cheaper, 3) It tastes better…a lot better!

I’ve been doing this for a while now, and one thing that my husband has always asked for is homemade bagels. I never really had the gumption to attempt this, and honestly thought I didn’t have the equipment. I always thought one needed some type of steaming contraption to make bagels. I never saw a recipe for bagels, and never heard of anyone making bagels at home, so I guess I just assumed bagels either had to be purchased from a good bagel shop in the Northeast, or from my grocer’s freezer section

That is, until, I found a recipe in my all time favorite cookbook Artisan Bread in 5 Minutes a Day. This book provides easy (and by easy I mean EASY) recipes for all different types of bread. There is no kneading involved, and minimal rise time. You don’t have to be home all day to punch down your dough and reform. You just take out a little piece from you starter dough in the fridge, shape it, let it rise for 40 min, and put it in the oven. This book has many different recipes for all different types of bread, but the recipes are not complicated, and most breads can be made from the very basic “secret recipe” found at the front of the book. So once I had already conquered cinnamon rolls, pita bread, dinner bread, pizza dough, calzone, and cinnamon raisin swirl bread, I decided to try my hand at the bagel recipe.

I decided to make Everything Bagels, not only because they are my favorite and hard to find in the mid-west, but also because the store-bought ones are terrible. For some reason, someone thought that “Everything” actually meant EVERYTHING and decided to put it all on top of these soggy cakey bagels. I’ve seen everything from fennel seeds to caraway seeds on these things, and it is quite disappointing. Let it be known throughout the lands that Everything topping should only contain the following five ingredients: poppy seeds, sesame seeds, dried garlic, dried onion, and kosher salt. Nothing more, nothing less.

So my first attempt was a little shaky. I don’t think I boiled the bagels long enough because they were too wobbly going from the pot to the oven and I didn’t make the holes large enough, so they had little pools of water on the inside instead of real hole. But after a few more tries, I got it down to a science. The result is delicious bagel-shop bagels, fresh from your oven!

Recipe:
Makes 10 bagels.

3 ½ cups bread flour (but I use 1 ½ c. whole wheat flour, ½ c vital wheat gluten, & 1 ½ c. bread flour).
1 ½ luke warm (NOT HOT) water
¾ tbs active dry yeast
¾ tbs salt
¾ tbs sugar

Mix all ingredients together by hand or in a standing mixer. Let rise 2 hours. You can now place your dough in the fridge and return to it within two weeks, or proceed immediately to the bagels.

Shape dough into plum-size balls by cutting off a piece and pulling the surface of the dough over itself and pinching underneath while rotating the ball. (You will need to dust each piece with more flour). You want to form a “skin” around the ball rather than simply rolling it between your palms.

Cover with plastic wrap and let rise 40 min. 20 min. into the rise, turn on oven to 425 with a pizza stone on the bottom shelf. Bring a large (wide) pot to boil and add ¼ c. sugar and 1 tsp baking powder to the water.

When the water is boiling, form the bagels by pushing your thumb into the center of the ball and stretching it outward to form a large ring. The hole should be at least twice as wide as the thickness of the ring of the bagel (the hole will shrink as the bagel cooks and rises more). Drop bagels into boiling water, 5 at a time. Cook for three minutes, then turn over with a wooden spoon and cook for another 2 minutes. Transfer to a lint-free towel dusted with flour. Put the remaining 5 bagels into the pot and begin to coat your first five with topping.

Everything topping for 10 bagels is about 2tbs each: sesame, garlic, onion, and 1tbs each: poppy and salt. Shake in a covered container and then spread out on a plate.

Turn your cooked bagels upside down (putting the part that did NOT touch the floured towel) into the topping. Handling bagels carefully with metal tongs seems to be the easiest way to do this. Coat as much of the bagel as you can with the topping and transfer to large cutting board or other dry surface. By now, your other bagels will be done boiling and ready for topping. Repeat the same process.
Now you have 10 bagels ready for the oven. Place on pizza stone and bake for 18-20 min, bagels should be golden-deep brown.

I enjoyed these bagels for lunch with a friend. She brought the sweet rolls. It turned out to be quite a hearty meal!

Coincidentally, Catherine at A Spirited Mind posted a review of Artisan Bread in 5 Minutes a Day just this morning. Check it out!

I am on hold to check out this book from the library to check it out before I buy it on Amazon!

Let's Play Catch Up - Easter Week Meals

2010-04-07T14:52:00.001-04:00

Easter festivities forced a blogging break. I spent some wonderful time with family, but now I need to catch up and slow down a little. On Monday after everyone left I planned to just do nothing. I only did basic chores, played with Isaiah, and took a walk before it got too warm. Tuesday I made a run to the Walmart garden center and finished planting. My goal for this week was to get back onto a regular schedule, and I think we're almost there. Whew!

So this post will be a combination of last week's Recipe Roundup and this week's Menu Planning Monday, and part book review too. You will notice that I am trying to go ultra simple in the kitchen. There are several reasons for this, 1) our frugal budget and my desire to waste less, 2) my desire to eat healthier and less processed foods, 3) the increasing temperature here in Columbia (upper 80s for almost a week now, and it is only April!) which makes me want to cook less and eat lighter, 4) and a desire for simplicity in my life in general but also in my schedule.

These decisions have been developing over time, but have recently been influenced by an interesting cookbook that I stumbled on while reading some food blogs.

It is a worthwhile read filled with practical time and money saving kitchen tips. I gleaned much wisdom from women who have been cooking a lot longer than I have. If there is anyone who loves to feast it is me, but I learned from this book that a treat isn't a treat if you have it every day. Keeping things simple on a daily basis saves your money, saves community resources, keeps you healthier in body, and less stressed in mind and soul. Then when a feast day comes (for example, Easter) you can go all out, and it is truly special.

Super Easy Chicken Casserole
This is what I made the night my family arrived. I needed something frugal, simple, and tasty. Because this meal is made from pantry staples and/or leftovers, it makes a great weeknight meal for a family, great freezer meal, or good comfort food to give to someone who needs a meal. Since my mom's husband and my brother are veggie haters, I sauteed yellow squash, red peppers, and onions and served them on the side. But you can add any mixture of fresh or frozen veggies to this casserole. It is also good with shredded cheese. My favorite variation is made with cheddar and broccoli.

Mix in a casserole dish: 1-2 cups of cooked chicken (use from a whole chicken, boil individual pieces, or use left overs), 2 cups of rice cooked, 1 can of cream of chicken soup (I plan to make my own in the future, but I'm trying to use up things in my pantry), 1/2 - 1 cup sour cream, and salt, pepper and garlic powder to taste. In a small bowl, melt a half a stick of butter. Combine with 1/4-1/2 cup of cracker crumbs or bread crumbs and sprinkle over the casserole. Bake at 350 degrees until heated through. Dinner for 6.

Easter Feast

Appetizers

Hummus Tray - Combine in a food processor one (16 oz) can garbanzo beans (drained and rinsed), 1/4-1/2 cup plain yogurt, few tbs. lemon juice, 1/4 cup sesame tahini, onions, garlic, carrots, 1 tsp. cumin, salt and pepper to taste, and fresh parsley. Serve with a tray of veggie slices (baby carrots and cucumbers compliment well and are fairly economical) and pieces of whole wheat pita.

Deviled Eggs - Hard boil 8 large eggs. Cool, peel, and cut in half. Remove yolks and mix with two tbs. mayonnaise, 1 tbs. mustard (spicy if you like), and 1 tbs. sweet relish. Mix until smooth and fill egg whites with mixture. I put the yolks and dressings in a zip lock baggie, squished it until smooth, then cut off the tip and squeeze it out into the whites. Sprinkle with paprika.
Sparkling Peach drink and Raspberry Italian Soda (from World Market)

Meal

Garlic and Herb-Crusted Lamb (Adapted from The Best of Cooking Light)

Rub - 4 whole garlic heads, 1 tbs Dijon mustard (I left this out), 1 tbs olive oil, 1 tbs thinly sliced fresh chives (I substituted rosemary), 1 tbs fresh thyme leaves, coarsely chopped
one 8 lb. leg of lamb, 12 fresh garlic slices, 1 1/4 tsp salt, 1/2 tsp freshly ground black pepper, 2 cups French breadcrumbs (I just used regular plain breadcrumbs), 2 1/4 cups low salt beef broth, 1/2 cup Merlot or other dry red wine, 2 1/2 tbs. cornstarch, fresh thyme sprigs for garnish
Preheat oven to 350 degrees. Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut off top portions of garlic heads. Wrap in foil and bake for 1 hour, then cool for 10 minutes. Squeeze garlic heads to extract pulp. Discard skins. Place garlic and other rub ingredients into a food processor and mix until smooth. (I roasted the garlic the day before to save time Sunday morning.)
Increase oven temperature to 425 degrees.
Trim fat form lamb. Cut slits and insert the garlic slices. Sprinkle lamb with salt and pepper, them rub with garlic paste mixture. Press breadcrumbs over surface of lamb. Place meat on a broiler pan and bake at 425 for 10 minutes. Decrease oven temperature to 325 degrees and bake for an additional 2 hours or until thermometer reads 140 (medium rare) to 155 (medium) degrees.
Remove and let stand 15 minutes before carving. Meanwhile, drain fat from the bottom of the pan. Do not scrape it. Place on stovetop over medium high head. Add broth and bring to a boil, scraping to remove browned bits. Whisk together red wine and cornstarch until blended. Add to broth and return to boiling. Cook until mixture is slightly thickened, stirring constantly. Add salt.
Serves a big crowd!

Rosemary Garlic Smashed Potatoes - Instead of garlic powder, I put a few garlic cloves right into the water with the potatoes and smashed it up with them. Instead of chives, I stirred in a fresh sprig of rosemary, chopped. (This will make your kitchen smell AMAZING!) I used the crockpot method again since I wanted them to be ready to go when we got home from church.
Sauteed Asparagus with Parmesan - Wash two heads of asparagus. Bend each stalk gently allowing it to break on its own. This will insure that you throw away the tough part (but don't cut too much) and keep the most tender part of the tops to eat. Saute in olive oil on medium heat until tender. Sprinkle with coarse sea salt, freshly ground pepper, garlic powder, and freshly grated Parmesan cheese.
Steamed Corn - For the veggie haters.
Homemade Dinner Rolls - recipe from the above mentioned book

Dessert

Lemon Meringue Pie - I followed the direction on the box of lemon pudding, and everyone loved it. Normally I would make my own crust to save money, but to save myself some time I used a refrigerated, store-bought crust. I did use an extra egg white or two to give the pie a little more height. Another tip is to add a small amount of cream of tarter when you first start mixing the egg whites. It helps the meringue form more easily and makes it more fluffy. Also, beware not to cool it too quickly (like I did) or your pie will "weep" and the meringue will separate from the crust. Still tastes good, but doesn't look as pretty.
Leftover Carrot Cake (from Publix) We bought this earlier in the week for my mom and my birthday.

Super Easy Chicken Pot Pie
This is one of the first dishes my mom taught me how to make.

We ate this last night to give me a break and to use up some leftovers. I had cooked a lot of chicken breast (which I found on sale last week) on Thursday. On part went into the casserole, one part went into baby food, one part went into the refrigerator (and then was used in this meal), and the rest went into the freezer for a future meal, along with two big containers of stock. Minimal input - just stick the chicken in a pot and boil - maximum output - several meals, plus baby food, and LOTS of time saved.

In a pie pan, mix 2 cups of cooked chicken, one can of cream of chicken soup, 1 cup of mixed veggies (I had peas and carrots available, but you could really use anything you like), and salt and pepper to taste. Cover with a refrigerated pie crust (you can use a pie crust on the bottom too, but like I said I was just using up the leftovers from the lemon meringue pie, and it saves money and tastes just as good with one crust), prick to vent, and bake at 425 for 15 minutes, or until inside is warmed through and crust is browned. Serve with/over rice. Did I say easy or what?

Super Easy Rice and Beans
I'm telling you, this is the week of the super easy and the super frugal. I'm not messing around in this heat (although I did turn the oven on for a few minutes for that pie last night). Remember a few weeks ago I made Rice and Bean Burritos? Well, since you can't make a small amount of dried beans, I took half and put them in the freezer. They are coming out today for this meal! I'm going to mix them with some cooked rice, a can of tomatoes and jalapenos, throw in some spices, possibly some fried bacon as the beans finish cooking, and then I'm done! I'm planning to serve it with some salad to use up some lettuce and meet my veggie quota.

The rest of the week
I believe we're having some friends over tomorrow, and I'm planning to grill some chicken (again from the sale last week), make some baked potatoes, and some veggies on the side. I'll probably throw in a few of the dinner rolls I have in the freezer too.

Friday night will most likely be brinner since we are going to a softball game that night. I'm not sure about Saturday yet, probably another chicken variation, but I'll be getting what I need to make my homemade pasta sauce so that we can eat it on Sunday - horray for fresh herbs!

Back Porch Garden, Update

2010-04-07T12:27:00.001-04:00

I'm almost finished with my back porch garden. We've had a chilly winter, but it is really warming up quickly. Easter has passed, meaning there is little chance of frost here in the Southeast, and it is time to plant the best of the summer veggies: tomatoes, peppers, and squash. I also bought quite a variety of herbs to inspire my cooking: rosemary, parsley, thyme (which I recently used for my Easter meal), stevia (a natural sweetener), peppermint, basil (sweet and Thai), and oregano. Regretfully, I didn't purchase enough soil, so a few of my plants are still waiting to be planted. I also have some extras that I'm not sure what to do with yet since I bought trays of peppers and tomatoes.

Tip: the larger, nicer looking plants in the larger containers are $3 a piece, but you can get 9 smaller plants for the same price, which according to the books I have read and experts I have spoken with will catch right up to those bigger guys and actually do better (tomatoes are not supposed to be flowering yet!) I may give them away to friends or buy a few more pots if I can find them for a good price and just plant them.

First two pots: peppers and grape tomatoes (one is a yellow variety)

Second two pots: tomatoes, basil, and oregano

Rosemary, parsley and thyme, and stevia

Extras and lettuce and carrots

(Note: I realize now that I planted too many seeds, and I'm not really sure how to go about thinning them out. Any suggestions?)

Almost ripe strawberry - the very first! So excited about this!

The peppermint is residing on the front porch since it is shadier and mints like a little less sun.

Menu Plan Monday 3/29

2010-03-29T16:25:00.001-04:00

We have a busy week in store. We have two dinners with friends and my family coming into town on Thursday night to spend Easter with us. I did a quick trip to the store today to grab some of this week's deals, but I'll have to go again to finish shopping for our holiday meal. I'm also trying to get some spring cleaning done before they arrive. I will include my cleaning plans for the week, and hopefully I'll stay on track since I have all of you to keep me accountable! Basically, I'm trying to work on one room (or project) each day so that all I have to do the day they arrive is straighten up and set up a bed for them.

The only thing I haven't decided yet is what we will have for dessert on Easter Sunday. I need inspiration. Anyone have any ideas?

Monday - Eggplant Parmigiana & Pasta

grocery shop (quick run)
clean kitchen
clean windows (when Matt gets home)

Tuesday - Going out for Thai for my B-day!

clean baby's bedroom
hang pictures

Wednesday - Invited to grill out with friends

clean bathroom
finish grocery shopping

Thursday - chicken & rice casserole

dust, sweep, & straighten up
clean master bedroom for guests, clean linens

mom arrives in town

Friday - Pasta w/meat sauce, side salad, and bread

going to Charleston for the day

Good Friday service in the evening

Saturday - Big Brunch (eggs, pancakes, bacon, toast, fruit)

salad & sandwich fixings (use up leftover chicken & bacon, make hard-boiled eggs, make hummus)
Chicken Breast & Baked potatoes

Sunday - Roast Lamb, mashed potatoes, asparagus, dinner rolls
DESSERT???
Leftovers after church

Recipe Roundup 3/26

2010-03-26T15:33:00.001-04:00

Arroz con Pollo
When my mom threw me a wedding shower, she had a "wishing well" where guests could contribute spices, small kitchen gadgets, or cleaning supplies. A very sweet lady in her church used this opportunity very creatively. She came up to me and gave me the advice that her grandmother had given to her: "Don't be afraid of a recipe because you don't have the ingredients or the right kitchen tool. Go get what you need and make the recipe!" She gave me a bottle of saffron (which I'm still using) and this recipe and said, "Now you have no excuse."

I love this recipe because it is authentic, delicious, economical, simple, and pretty. I have made it for my hubby and me and saved a lot of leftovers and have served it to company without breaking the bank.

1-3 lb. fryer, cut up
2-3 tbs. cooking oil
1 1/2 c. rice
1 large onion, coarsely chopped
2 cloves garlic, minced
1 med. can peeled tomatoes cut-up (I usually just use diced tomatoes to save time.)
1 tbs. (3 cubes) chicken bouillon and 3 c. water OR 3 cups chicken broth
1 tsp. Adobo seasoning (or salt)
1/4-1/2 tsp. saffron, crushed (dissolve in 1/4 cup hot broth or water/bouillon - this "tea" makes the flavor and color more intense)
1/4 tsp. pepper
1 c. frozen peas and carrots
1/2 jar (1 c.) Spanish olives, sliced (optional)

Salt chicken lightly with Adobo, and brown in oil in LARGE skillet (about 15 minutes). Remove chicken. Saute rice, onion, and garlic in hot drippings. Add liquid, undrained tomatoes, Adobo, pepper, and soaked saffron. Bring to a boil. Stir well. Add chicken on top (meaty sides down). Cover and simmer for 1/2 hour or until chicken is cooked through and rice is tender. Add peas, carrots, and olives. Stir cover and simmer 5 more minutes. Serve with warm tortillas. Dinner for 6.

Crockpot Roast and Veggies
Even though I woke up late, I was still able to get this meal into the crock pot, make it to church on time, and have it ready to serve to my guests when I returned. I love the crockpot! I did chop all of the veggies the night before so they were ready to go (see picture). Sorry I don't have a picture of the finished product. It was devoured before I could snap one! I served this with rice, gravy, and canned green beans. We also had salad and soda bread while the rice was finishing up.

Place 2-3 lbs. of potatoes (red, russet, sweet, whatever you have) and 1/2-3/4 bag of baby carrots (or a few chopped regular carrots) into the bottom of the crockpot. Cover with beef broth.

Cover 2-3 lb. roast with flour, salt, and pepper. Brown in oil for a few minutes in a heavy skillet and then place on top of veggies (you're not trying to cook the roast, just braise the outside). Add a little more oil and saute about a cup of roughly chopped onions and 2-3 cloves of minced garlic (sauteing aromatics intensifies the flavor). Pour on top of roast. Pour 1/4-1/2 cup of red wine into the pan and cook for a few minutes, scraping all of the browned bits off the bottom. Add wine to crockpot. Add a few shakes of Worcestershire sauce on top of the roast and one can of cream of mushroom soup.

Cover and cook on high for 3-4 hours or low for 5-6 hours. Timing may vary depending on the size of the roast. Use a meat thermometer to be sure meat is thoroughly cooked. Dinner for 4-6.

Rice and Bean Burritos on Homemade Tortillas

My experiment was a success. I felt so domestic making those homemade tortillas! There is just something about kneading dough that is so domestic. Normally I just buy them from the store, but this week we were eating out of the pantry, and we didn't have any tortillas, so I had to improvise. I will definitely do this again. The recipe was good, but the tortillas turned out a little thicker than I expected. I think this is partly due to the baking soda in the recipe (I saw another recipe that left this out) and due to the fact that I only made 16 dough balls instead of 24. Maybe I also need some practice rolling the dough thinner. Next time I will try to make some adjustments. Another note, as cheap as tortillas are, I think that homemade ones are actually cheaper (unless of course you find a coupon that makes them free). Here is the recipe for the filling. Fresh onions and garlic are a great addition, but I just totally forgot about them this time! Saute in the pot before you add the soaked beans back in.

Soak one or a mixture of the following beans according to package directions: black, pinto, and/or kidney beans. (You can use canned beans if you need to make this on the fly.) Since I didn't need all of the beans, I froze about half of them for another day. Return beans to the pot and cover with water. Add a teaspoon of salt, garlic powder, chili powder, and cumin. Bring to a boil and lower heat. Simmer with lid tilted until beans are soft. If there is a lot of excess liquid, drain a little of it. Add a can of Rotel (or similar). Simmer with the lid off, smashing some (not all) of the beans on the side of the pot to thicken the mixture. Fill warm tortillas with mixture and top with cooked rice, shredded cheese (cheddar or Mexican mix), and sour cream. Or add your favorite toppings.

Super Springtime Salads

2010-03-26T13:53:00.000-04:00

I will be posting my Recipe Roundup later today, but I just had to dedicate a separate post to the topic of one of my favorite warm weather meals.

I was so disappointed. Earlier this week, while cleaning out my fridge for my co-op veggies, I found two bags of lettuce from the last co-op that had never been used. Since I get lettuce for about $.75 a head, it wasn't too much of a financial loss, but it is still money wasted, and food wasted, and health wasted. So, I resolved to make sure I eat up all of my lettuce this time around.

In addition, the warm weather and sunshine always puts me in the mood for lighter, fresher, healthier food instead of heavier winter recipes. And so for all of these reasons, I ate three salads this week! Some other benefits of eating salad include 1) a very simple meal or side dish, 2) great way to use up leftovers or odds and ends, 3) easy way to meet your veggie (and sometimes fruit) quota, 4) can be quite filling (I don't do girlie, fad-diet salads with only lettuce, carrots, and celery - ick!), and 5) salad is an aesthetically pleasing dish even with minimal effort.

Three salads from this week:

Note: These are not your standard "I'll just have a salad because I'm a toothpick chick" type salads. They are real food for real women. I'm breastfeeding a very hungry little boy, and I need calories! Did you know that nursing women need more protein in their diet than grown men?

Sad Greek Salad
I say sad because I had no olives to put in it. What is a Greek Salad without olives....Feta and Lettuce. It was still good, but I learned my lesson to keep olives on hand.

Ingredients: Romaine and Green Leaf lettuce, crumbled feta, grape tomatoes, diced red pepper, sliced cucumbers, fresh parsley, and Balsamic Vinaigrette.

Variations: Add olives! Use balsamic vinegar and olive oil instead of store-bought dressing. Use a traditional Greek dressing. Try different herb infused oils and vinegars. Add chopped chicken for extra protein.

Mexican Salad
This is one of my favorites, and I eat it many different ways, but this one was really tasty. This is a salad that particularly lends itself to using up leftovers after a taco or burrito night. I was really sad that I didn't get avocados from co-op because the definitely would have been on this salad.

Ingredients: Romaine and Green Leaf lettuce, shredded cheddar cheese, grape tomatoes, diced onions, diced red pepper, leftover seasoned beans (from burritos the night before), and 2 lime slices (squeezed over the whole thing).

Variations: Use leftover chicken or beef. Top with salsa, sour cream, and or guacamole. Add rice, tortilla chips, or warm tortillas in the salad or on the side. Use your leftover taco toppings to make the salad (lettuce, tomato, onions, avocado, etc.). Add frozen (thaw first), canned, or leftover corn. Use canned beans or refried beans (if you don't have leftovers). Add fresh cilantro.

Garden Salad with Chicken
This one is pretty standard and has numerous variations. I had leftover lemon chicken from last night and needed to use it up since we'll be eating away from home for the next two days. Also I didn't have enough for my hubby and I to both eat a left over meal from it.

Ingredients: Romaine and Green Leaf lettuce, grape tomatoes, baby carrots, sliced cucumbers, diced red peppers, leftover chicken, and Sweet Vidalia Onion dressing.

Variations: Use different meat, i.e. blackened chicken, sliced turkey, or ham. Add cheese. Use your favorite dressing or make your own. Add croutons or a side of bread.

More Salad Ideas:

Add other sources of protein like hard-boiled eggs, nuts, other types of legumes, or hummus (made from garbanzo beans).
Add fruit! Some of my favorites are craisins, Granny Smith apples, and strawberries, but I've seen recipes with peaches/nectarines, other berries, and pears.
Try new cheeses like crumbled blue cheese, Parmesean, or slices of Swiss.
Try a new dressing or make your own! There are many easy dressing recipes from fresh ingredients out there. If you are concerned about additives, I recently discovered that Bolthouse farms has a line of salad dressings with either olive oil or yogurt base. They have no added sugar or preservatives and taste great.
Use your leftovers creatively: chicken, steak, beans, rice, bread (make croutons), those little ends of veggies, etc.
Don't forget about pasta and potato salads.
Go ethnic! Our Thai restaurant has an awesome spicy beef salad called Yum Nua.

What are your favorite salad recipes, ingredients, or dressings? Post a comment or link to a favorite recipe!

Menu Plan Monday 3/22

2010-03-22T11:33:00.006-04:00

I used to be much better about planning our meals, but recently I've been working on more of a 2 or 3 day plan instead of looking at the whole week. So I've decided to join Menu Plan Monday at I'm an Organizing Junkie for some accountability. I'll go ahead and keep posting Recipe Roundups so you can see how well I stuck to my plan and so you can copy recipes.

Since I did a big shopping trip last week and we won't be home for all seven days, I'm going to try to stretch what we have. The only "shopping" I'll be doing is co-op on Tuesday, but everything else will come from the pantry, freezer, or last week's trip.

Monday - Leftovers
I made Arroz Con Pollo and a roast over the weekend. See Recipe Roundup later this week for the recipes.

Tuesday - Pasta and Stir-fried Veggies
Co-op day! I'm always worn out, so I need something super easy.

Wednesday - Rice and bean burritos
I'm trying homemade tortillas for the first time. Doesn't seem too hard.

Thursday - Lemon Chicken with Rice and Steamed Veggies
I'm preparing a large portion so we can share with some friends who are moving.

Friday - Baked Mac and Cheese

Saturday - Visiting with In-Laws
Sunday - Birthday Dinner with In-Laws

If you have a blog and are interested in joining Menu Plan Monday, check out the guidelines here or the weekly post here.

Recipe Roundup 3/19

2010-03-19T16:17:00.008-04:00

We didn't have as many home-cooked meals this week - Monday night burger craving, Tuesday night dinner at a friend's, Friday night hubby gone fishin' - but I promised to fill you in on the St. Pat's food, so I'll combine that with this week's meager menu.
Irish Soda Bread - If you don't have the talent or patience for yeast bread but really want to make fresh bread, this recipe is for you! Preheat oven to 450 degrees and prepare a baking sheet with cooking spray (Pam or similar). Whisk together 4 cups white whole wheat flour (I use King Arthur's), 1/2 cup sugar, 1 1/2 tsp. baking soda, 3/4 tsp. salt, 1 tbs. caraway seeds, and 1 cup raisins (if desired). Make a well in the center and add 2 cups buttermilk. Mix until dough comes together. Turn out on a generously floured surface and kneed a few times until dough forms a ball. The dough will be VERY sticky - resist the urge to add more flour. Place on greased baking sheet and score an X with a sharp knife. Bake for 15 minutes. Reduce heat to 400 degrees and continue baking for 15 minutes. Bread will be browned and will sound hollow when tapped.
Garlic Smashed Potatoes (for a crowd) - Chop and boil 5 lb of red potatoes until soft. Drain and cool slightly. Add 1/2 stick of butter, approximately 1/2 cup milk (to desired consistency), 1/4 cup sour cream, generous shake of garlic powder, and salt & pepper to taste. Mash with electric mixer or hand masher. Top with chives. Since I was bringing these to a party, I made them a day ahead and put them in my crockpot. I pulled out the crock in the morning and put it on warm until we ate in the afternoon. I added milk as needed.
The soda bread and potatoes were served with this yummy corned beef prepared by our generous host.

Spicy Beef and Noodles (from Glycemic Index Cooking Made Easy) - I made a few adaptations this time around based on what was in my pantry. I decided to serve the stir-fry over rice this time, and I used a bag of frozen mixed vegetables (Asian medley). Really you can use whatever veggies you want. Also skipped the nuts this time, but peanuts are a good substitute for cashews if you don't have them. You can find the Chinese chile garlic sauce in the ethnic section of your supermarket. My hubby loves siracha hot sauce, so I always put it on the side for him.

2 tbs. canola oil, divided
1/2 cup cashew nuts (or peanuts - if they're already roasted it saves you time!)
1 pound beef rump steak, thinly sliced
2-3 tbs. Chinese chile garlic sauce
24 green beans, trimmed and cut into 1" pieces
12 ears baby corn, halved
matchstick carrots or broccoli florets (my addition)
1/4 cup beef broth
1/2 cup chopped cilantro leaves
1 lb. fresh fettuccine (or dried pasta cooked)

Heat 1 tsp. oil in a wok or frying pan over medium heat. Stir-fry the cashews for 1-2 minutes, or until brown. Remove and set aside. Heat the remaining oil. Stir-fry the beef, in batches, for 3 minutes each batch, or until brown. Return all beef to the wok, then add chile garlic sauce, beans, corn, and broth. Stir-fry for 4 minutes or until the vegetables are tender. Stir in the cilantro and reserved cashew nuts. Add the noodles to the wok and stir to combine. Heat through and serve. Add up to 1 tbs. more chile garlic sauce, if desired. Dinner for 4.

Oatmeal Raisin/Chocolate Chip Cookies (from Taste of Home) - My sister-in-law gave this cookie mix out as Christmas gifts a few years ago, and it has since become a family favorite. The layers look really pretty in a seasonal jar or bag, and the person receiving the gift only needs to add the butter, egg, and vanilla. I made them to bring on our Zoo/picnic day with the family tomorrow (so excited!)

1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3/4 cup packed brown sugar
1/2 cup sugar
3/4 cup raisins or chocolate chips
2 cups quick cooking oats
3/4 cup butter (softened)
1 egg
1 tsp. vanilla

In a mixing bowl cream butter, then beat in egg and vanilla. Whisk together dry mix and then add to wet. Using a teaspoon scoop onto an ungreased baking sheet. Bake at 350 degrees for 9-11 minutes or until golden brown. Makes 3 dozen.

Healthy Eating on a Budget

2010-03-15T10:19:00.002-04:00

Check out these great ideas for saving money while still providing healthy meals for your family. Couponing and stockpiling doesn't mean you only have jello, box mac n' cheese, and crackers in the house.

Recipe Roundup

2010-03-12T07:00:00.008-05:00

This past Saturday I did a "cook ahead" day. I have never had the guts to try to do a "once a month" cooking day, although I have toyed with the idea. It seems like too much work to do in one day, especially with an infant in the house. Plus, I enjoy cooking on a regular basis - the planning, the chopping and pouring, the glorious smells, and tasting along the way. OAMC would be too much of a job I think. But I digress - I sometimes do a "cook ahead" day (usually on a Saturday) to make my life a little easier during the week. I cook up something that can be reinvented later in the week like a whole chicken (returns as salad topper, casserole, soup, fajita stuffer, etc.), cook up something that needs to be used up (see the Zucchini Egg Bake), make some baby food, or bake something that I can freeze (see "Sugar-Free" Banana Muffins).

Cook Ahead Day

Cheesy Chicken & Broccoli Casserole - Boil chicken on the bone until fully cooked. I used two leg quarters because they were on sale for $.59/lb at Publix, but you can use white meat if you prefer it. There is usually more meat on the breast, so I usually use only one. Cool and shred or chop into bite sized pieces. While chicken is cooling, preheat oven to 350 degrees. Cook 2 cups of rice according to directions. Chop one head of broccoli into florets (or use frozen florets). In a large mixing bowl combine chicken, cooked rice, broccoli, one can condensed cream of chicken soup, one can condensed cream of mushroom soup, 1/4-1/2 cup of milk, 1 cup of shredded sharp cheddar cheese, and salt and pepper to taste. Sprinkle extra cheese on top. Pour into a greased 13 x 9 baking dish (or similar) and bake for 20-25 minutes or until it is heated through and bubbly. Dinner for 4. Note: I cooked 4 leg quarters and made two casseroles. One to take to church for our fellowship meal and one for us on Monday night (although I substituted frozen mixed veggies because I was out of broccoli). It is very easy to double this recipe and cook one casserole that night and throw the other in the freezer.
Zucchini Egg Bake - I had zucchini and eggs from co-op that needed to be used up! I made this and stuck it in the fridge for an easy, healthy, microwavable breakfast during the week. This is a great recipe to make for a brunch or for overnight guests.
"Sugar-Free" Banana Muffins - I put sugar-free in quotations because bananas have a high sugar content and so does flour. But, there is no white sugar added! These are really very healthy muffins and fairly low on the G.I - great for breakfast or a snack. This is an adaptation of a recipe I found on allrecipes.com.

5 mashed bananas (the riper the better!)
1/2 cup unsweetened applesauce
1/4 cup milk
1 tsp. vanilla
1 egg
2 cups white whole wheat flour (I use King Arthur brand)
1/2 cup instant oatmeal
1/2 cup wheat bran
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
chopped walnuts, cranberries, chocolate chips (optional additions)

Preheat oven to 325 degrees. Mash bananas in a blender or with a hand mixer. Combine in a large bowl with all wet ingredients (banana through egg). In a medium bowl, whisk together all dry ingredients except the additions (flour through nutmeg). Gently mix dry ingredients into the wet ingredients until just combined. (If you over mix muffins they get tough, especially those with whole grains.) Very gently fold in any additional ingredients. Spray an extra large muffin pan with Pam (or similar) and fill each cup 3/4 full. Bake for 30-35 min. or until a toothpick inserted comes out dry. Makes 6 extra large muffins. (Note: If you are using a regular 12-cup muffin pan, bake at 350 for 20-25 minutes.)

On my cook ahead day, I also made some hard boiled eggs (again, they needed to be used) for snacks or egg salad. And I prepped my dessert for the fellowship meal - pound cake and strawberries for an awesome price at Publix last week!

Other Meals

Lentil and Sausage Stew - Very healthy, frugal (especially if you can find a good deal on the meat), and super delicious! Not the prettiest looking soup, but put a dollop of sour cream and some fresh parsley on top, and it passes. Doesn't matter in this case because it is a great wintery, comforting soup. I guess it will be my last of the season. I decided it was ok to eat it because it was a rainy day (even if it was 60 degrees!) Note: you may have to add a little liquid, especially if you are eating it left over because the lentils really suck up the juice. I'm going to put the left overs into a few small plastic containers and freeze them - a frugal and healthy alternative to canned soup!
Chili and Baked Potatoes - I don't have any spectacular chili recipe. My hubby isn't even really a fan. But he was home late one night, so I decided to pull out some chili from the freezer, pop a baked potato in the microwave, top with sour cream and cheese, and munch on some baby carrots (so that I could meet my fresh veggie quota without having to make a salad). Quite satisfying on yet another rainy night.

Pasta and Cream Sauce - This is a staple quickie meal in our house. We top it with whatever we have available: chicken, bacon (pancetta for an authentic feel), broccoli, zucchini, eggplant, peppers, onions, etc. It is best with lots of fresh garlic and fresh parsley. Cook one pound of pasta (any kind) according to package directions and drain. Meanwhile, melt a half stick of butter in a medium sauce pan (if you are using bacon, you can add some of the drippings too for flavor), add approximately 1/2 cup of flour and cook for a minute or two (until bubbly) then add 2-3 cups of milk. Reduce heat and stir constantly with a whisk until thickened. Remove from heat and add salt and pepper to taste, pinch of nutmeg, 1/4-1/2 cup of Parmesan cheese, few shakes of garlic powder, and parsley (fresh if you have it). Toss cream sauce with pasta and whatever meat or veggies you want to top it with. Eat alone or with a salad and crusty Italian bread. Dinner for 4.

Friday we clean out the fridge and start making preparations for our St. Pat's celebration on Saturday. I'm in charge or Garlic Mashed Potatoes and Irish Soda Bread. Check back next week for the recipes!

Plundering Publix (& Earth Fare)

2010-03-11T16:23:00.005-05:00

Last Saturday, my husband took my little guy on his first man adventure to Sportsman's Warehouse. If he could have, he would have taken him fishing, but we're still a few years away from that. Anyway, I had two hours to myself to grocery shop leisurely - something I really enjoy actually. I prepped my list and printed my coupons and hit Earth Fare and Publix. Here is my plunder.
Here are the real deals I swiped from Publix. My favorites are the strawberries and Sara Lee cake (which you can barely see in this picture) and the chicken legs for $.59/lb. I scored on the paper plates. I wasn't planning to get them because I didn't have a coupon, but these packages had $1 off coupons attached! The Kashi was free with a coupon from Vocalpoint.
These are the things I bought that weren't on sale (note the frequent appearance of the Publix brand symbol). They are mostly things I needed for parties or gatherings.

Total Spent: $62.24
Total Saved: $38.28

The weekly freebie was a good one last week: free granola and a free pound of coffee (regularly $11.99/lb.)! I also picked up some buttermilk (for my Irish Soda Bread), Vitamin C (for our colds), wheat bran (for muffins), and some coupon booklets (free). This week they have a free 5 lb. bag of potatoes, which I will definitely buy! Better find some potato recipes for the upcoming week.

Total Spent: $16.54
Total Saved: $14.68

Recipe Roundup 3/5

2010-03-05T07:00:00.007-05:00

Today is Foodie Friday. Here are my successes this week in creating simple, tasty meals for my family. Again, all low G.I. and frugal. Hope you're able to get some ideas from this post, but please comment or link to your favorite easy meal.
Rigatoni and Roasted Parmesan Vegetables - Preheat oven to 425 degrees. Liberally coat 13 x 9 glass baking dish (or a rimmed cookie sheet) with EVOO. Cut the following veggies into slices of similar sizes to ensure even cooking: eggplant, zucchini, yellow squash, red and green pepper, grape or cherry tomatoes, and onions (add or delete according to your tastes and availability of veggies). Spread in a single layer over the pan or cookie sheet. Cover with a few more tsp. of EVOO, coarse salt, pepper, garlic powder, and grated Parmesan cheese. Bake for 20-30 minutes, or until edges of the veggies start to crisp. Meanwhile, boil and prepare 1/2 lb. of rigatoni shaped pasta according to the package directions. Strain and toss with homemade or store-bought marinara sauce. Plate and top with veggies. Dinner for 2. (Note: If you need to prepare a meal for more than 2, you will have to do more than one pan/tray of veggies. You can't just put more in the pan because they won't roast well if they are covered with other veggies.)

Lemon Chicken - from one of my favorite food blogs, Simply Recipes. I served this main dish with rice and gravy made my leftover sock from last week's chicken meal and a garden salad. Tip: To make this meal even easier to prepare, mix the marinade with the meat in a freezer bag and freeze. Pull it out on the morning when you want to eat it. All you have to do is bake and prepare the sides.

Garlic Meatloaf with Baked Sweet Potatoes and Steamed Broccoli - Thoroughly mix one pound of ground beef, 2-3 garlic cloves (minced), about 1/2 cup diced onions, 1/3 cup milk, 1 egg, about 3/4 cup bread crumbs, Worcestershire sauce, soy sauce, little ketchup, little mustard, salt, pepper, pinch of red pepper. (I think I remembered all I put in it!) Form into a loaf and bake 30-45 minutes at 350 degrees.

Favorite Publix Deals

2010-03-04T12:02:00.007-05:00

If you just read my post on grocery savings and are still confused, here is an example of some of the deals I will be taking advantage of this week at Publix. These deals were found at Southern Savers.

Florida Strawberries, 16 oz, $1.67
-$1.75 off Strawberries wyb Sara Lee Pound Cake Yellow Advantage Buy starting 3/06
-$1 off Sara Lee Desserts printable (register)

Strawberries aren't in season here yet, and therefore can't be purchased through co-op, but this is a great price (sweeter because of the deal on cake!) I'll be taking this to our church's fellowship meal on Sunday.

$1 off $5 Meat Department Purchase printable

My local store takes Food Lion coupons.

Kraft Chunk or Shredded Cheese, 4.5-8 oz, $1.67

-$1/2 Kraft Cheese in store dispenser (makes it $1.17)
-$2 off Publix Bread wyb Kraft Shredded Cheese and Singles Slices printable (store coupon)

This should make the bread almost free, and this is my target price for cheese.

Birds Eye Steamfresh Frozen Vegetables, 10-13 oz pk, 50% off

-$1/2 Birds Eye Vegeatables 10-13 oz Yellow Advantage Buy Flyer starting 3/6
-$1/4 Birds Eye Vegetables printable

I haven't gotten a paper in a while, but there are several coupons to be found there as well. However, if I stack these two coupons they should ring up less than $.50.

Huggies Baby Wipes, 184 or 213 ct, $5.99

I will use the manufacturer coupons I got in the mail, and hopefully I have something in my stash from the Baby Club!

Here are a few deals that I wish I had the coupons for:

Fisher Fusions Snack Mix 4.75-6 oz. FREE
Oral-B Advantage Toothbrush 33¢
Thomas’ English Muffins, 12 oz, 49¢
Emerald Trail Mix 5.5 oz., 50¢
Dreamfields Pasta 13.25 oz., 66¢
Crest Toothpaste, 8.2 oz, 92¢
Lysol Sanitizing or Disinfecting Wipes, 28 or 35 ct, $1

Here is a list of things that I cheap, but that I don't feel are worth buying even though they are super cheap. They are not healthy or filling and therefore have no place on my plate. You're better off baking your own cinnamon rolls or making homemade frozen dinners.

Rice-A-Roni or Pasta Roni, 3.8-7.2 oz, 31¢
Shedd’s Spread Country Crock, 45 oz, 65¢
Coffee-mate Creamer 16 oz. 66¢
Pillsbury Cinnamon Rolls, 8-13.9 oz., 67¢
Pillsbury Crescent, 8-13.9 oz., 72¢
Hormel Compleats Dish, 10 oz, 74¢
Shedd’s Country Crock Deluxe Side Dishes, 21-24 oz, 79¢
Nabisco Ritz Crackers, 7.5-16 oz, 89¢
Quaker Instant Oatmeal, 10.9-16.2 oz, 94¢
Pillsbury Savorings 7.8-8.5 oz, 99¢
Quaker Chewy Granola Bars, 5.9-8.7 oz, 99¢
Tyson Beef Pot Roast in Gravy, 17 oz pk, $1

Frugal Food - How Save $ at the Grocery Store

2010-03-03T15:28:00.012-05:00

As you may have gathered, I love food, but I don't like blowing my whole budget on it. My mom always taught me how to spot a deal, but in the time that I've been married, I feel like I've gotten it down to a science, or at least a system that works for me.

General Principles

Plan - The key to saving money on groceries is being prepared. First, you must have a budget. Grab your last few grocery receipts and see how much you spend on average. My goal was to cut my bill 30-50%, but do what is reasonable for you. Second, plan your meals ahead of time as much as possible. Don't plan to eat steak and shepherd's pie on a week when beef is $5 a lb. Especially if whole chicken is on sale for $.79/lb! Take a look at what you already have in your freezer and pantry, then check the weekly circular or a grocery blog for the deals and gather some recipes with these ingredients. Last, make a list of things you need and stick to it. I often tally up my total ahead of time to make sure I'm within my budget. I even arrange my list so that I can go from one end of the store to the other without wandering down isles, by the deli, or the bakery! Whatever you do, don't go hungry!
Know a Good Deal from a Bad One - As you are perusing those weekly circulars and even deal seeking blogs, be sure you have an idea of what the lowest price for an item is. Not everything listed is a good price. For example, why by canned soup when they are 4 for $5 (only a few cents off of each) when you could buy them when they are buy one get one free (basically half off)? Grocery stores use loss leaders (such a good deal that they actually loose money) to get you interested, but then try to get you to fall for the not so good deals as well. If you are new to deal seeking, check out Jenny's post on using a "buy list."
Use Coupons Wisely - Don't use a coupon just because you have one. Don't waste your coupon by using it when the item is full price. Wait until the item is on sale and you have a coupon. Even better, wait for a sale and stack store coupons and manufacturer coupons. This can make some items free or nearly free. Furthermore, only use them to buy products that you will actually use. The only exception to this is if you are planning to donate the items to a food bank or give them to someone in need (which is a great idea I may add.) For more information, watch this tutorial, "How to Use Coupons Effectively."
Stockpile - When you find pantry staples or freezable items at a great price, buy enough to get you through until the item goes on sale again. Some items hardly ever go BOGO (dairy, paper products, etc.) but others do all the time (cereal, canned items, ice cream). You will start to learn this as you go, but two things that will help you gauge how much to buy are the size of your pantry and the size of your family. Even if they are only $.25, you don't want to have to figure out how to store 20 boxes of cereal in your apartment for two. Also keep in mind that while your favorite store might not have it on sale again for a while, other major stores may have it on sale in the meanwhile (I've noticed that things tend to go on sale in "clusters").

Saving on Specific Items

Pantry Items (pasta, rice, cereal, beans, canned items, and condiments) - These are the type of items that often have coupons and often go on sale. They are fairly cheap to begin with, meaning that you can always find them for under a dollar, sometimes under fifty cents, so fill that pantry! These have a long shelf life and can always be pulled out for a quick meal. However, for health reasons I try to stay away from a lot of the prepackaged mixes, pastas, etc. no matter how cheap they are. Way too many preservatives.
Other grocery items (dairy, eggs, bread, and juice) - Coupons are less frequently found for these items, and unfortunately they are expensive. However, there are ways to save. If you do find a coupon, it will most likely be a store coupon (found in circulars or booklets). For example, I recently saw this deal: buy 4 of "Brand X" cereal and get a free store brand gallon of milk - this is good if you can finagle a deal on the cereal. Bread and juice are BOGO every month or two. I always buy a few loaves and stick them in the freezer. Some juices don't need to be refrigerated, and you can stock up, but others can be frozen (i.e. OJ, which doesn't go on sale that much anyway). There are frequently coupons for yogurt and cheese, so be on the look out. I have heard that some stores (i.e. Kroger) mark down milk, bread, and eggs when they are about to expire, so check with your store manager. Basically, just do what you can, but if you are willing to go to another store, Aldi is a good choice.
Baby (diapers, wipes, and baby food) - This is another category where you do what you can. However, there are deals to be had. Publix often runs store coupons on diapers and their Baby Club coupons are valuable. Sweeten the deal by stacking these with manufacturer's coupons. You can sometimes do well at a drugstore like CVS where they also have store coupons (i.e. $3/$15 or $4/$20) and extra care bucks (they print on the end of your receipt, and you can use them like cash on your next purchase) which can all be combined with manufacturer's coupons. Baby food is fairly easy. First, I make my own (see here, here, and here for more info). But I do buy a few jars for trips. Look for a BOGO sale and use any coupons available. Store coupons, manufacturer coupons (look in parenting magazines too), and UPromise coupons are easily found and stacked.
Meat - Basically, when you find a good price, get as much as your freezer will hold! My other tip is just a little cooking common sense - choose the right cuts of meat. For example, learn how to cut up a whole chicken, cut your own fajita strips or stew chunks, buy a tougher (i.e. cheaper) cut of meat and cook it in the crock pot, and learn how to get the most out of your meat (i.e. how to use the bones and fat, gross as that sounds). When it comes to ground beef, don't be too picky because if you're going to get e-coli from anything it is this. At Publix you can often find "market ground beef" for $2.50/lb. Basically, if someone asks the butcher to split up a larger package of meat, they throw the rest in the grinder and package it up. Last, do look for coupons. Publix recently ran one in the Advantage Buy flier and Food Lion often has a $1/$5 purchase printable coupon (which Publix will take).
Produce - Don't buy it at the grocery store! You may find a few store coupons to use occasionally, but you can never beat buying from a farmers market or co-op (I wrote this post for Jenny last summer). The produce is cheaper, fresher, seasonal, and it lasts longer. However, I do stock up on frozen veggies anytime I can find them under $1 (which is fairly often) and use them in soups and casseroles or when I'm low on fresh produce.
Paper products and cleaning supplies - Paper is really expensive. It kills me to spend so much money on something that ends up in the trash or the toilet, but unfortunately they are kind of necessities. But at least one brand is usually discounted a few dollars at your local grocery store each week, and you can usually save an extra dollar or two with a coupon (note: Charmin and Bounty are UPromise items). Cleaning supplies are a little easier, especially if you keep it simple (i.e. use an old cloth diaper to dust instead of using Pledge wipes). There are always coupons for basic items in your local paper (especially the P&G flier), and they can be found BOGO every so often. When I first started couponing over a year ago, I bought several bottles of Lysol 4-in-1 concentrate for $.50 each, and I'm still using it! Another good tip is to look for high value coupons for new items. For example, when Clorox came out with their Green Works line, there was a $2 off coupon in Publix's Greenwise magazine, enabling me to buy several bottles of concentrate again for $.50 each (they're usually around $3.99).

What about Wholesale Clubs?
Let me try to make this simple. These stores never have sales, they do not accept coupons, and they do not have a broad selection. So even though you may see that 6 pack of cereal and see that each individual box is cheaper than the regular price in the store, it won't match a sale price plus a coupon - EVER. If you have the space and a large family, you might consider buying a few things here. For example paper products, milk, eggs, and bread, and meat since it is harder to find a deep discount in grocery and drug stores, but not impossible so check around town first!

How do you stretch your dollars?

More Freebies & Coupons

2010-03-02T07:00:00.001-05:00

I love checking the mail and finding free things and coupons inside. I've had some nice surprises this week particularly. Yesterday I received a sample box of Kashi cereal and 4 coupons. These are from Vocalpoint, a company that asks for your minimal feedback via a regular newsletter, and rewards you with the occasional sample as well as high value coupons (usually one allows you to try the product free, and the others are high value coupons).

I also received some valuable Huggies coupons, which are in high demand around here. I believe they are from signing up for their "Enjoy the Ride" program.

Today is going to be a quick post, as I am working for my co-op today. Produce and wholesale products at amazing prices - I will definitely be doing a post on this topic soon!

Earth Fare Pizza Deal

2010-02-26T20:36:00.007-05:00

The finished product. We ended up having a friend pick up a second deal (and pepperoni) and making two pizzas. One veggie and one meat. Delicious and surprisingly filling. Much more than a frozen pizza or even take out! The meat pizza was devoured before I had a chance to take a picture

Pizza Update

2010-02-26T15:21:00.006-05:00

Just want to tantalize you a little bit. I just want you to feel what I'm feeling right now: imagine the smell and taste of home-baked pizza, with fresh toppings, and gooey cheese, all less than $6! Saving money is going to smell so good. Look for pictures of the finished product later today!

If you are curious as to how I spent less than $6 on all of this food, first see my post on some great freebies. The veggies are from my co-op (all told this is about $1 worth). The sausage was on sale for $2.50 at Publix (sadly no coupon), but I'll use less than half of it on the pizza, so let's consider that $1 worth of meat. The basil was the only thing I paid full price for ($2 for a package, but this is about a third of the total amount), but the flavor is worth it. When you add it with the, $2.50 for the Earth Fare pasta sauce, and the free dough and cheese (normally $2.49 and $4.19 respectively), you have a total of $5.17 (plus tax). Happiness.

Freebies

2010-02-26T09:08:00.009-05:00

I'm all about freebies! Every so often I check out some frugal blogs (like this one or this one). I just received a package in the mail today that contained three free Pampers diapers and stack of coupons for P&G products. It is worth the few minutes it takes to sign up or request the sample.
Another deal I plan to take advantage of asap is Earth Fare's weekly coupon (sign up for emails here). They are offering free mozzarella cheese and a free pizza dough ball when you buy their pizza sauce. Cheaper than take out and probably more healthy. Not to mention a super easy dinner for a busy momma.

Simple Pleasures

2010-02-26T07:00:00.000-05:00

I love a feast. I love fancy food. I love exotic ingredients. I love food that looks enticing.

Alas, staying home with an infant often forces a return to simpler recipes. However, this doesn't mean sacrificing taste, quality, or even health. I've learned to be sure that my pantry and refrigerator are stocked with staple items that can be quickly combined to create a hearty meal or a healthy snack (fresh meat, rice, pasta, legumes, fresh produce, various spices and seasonings, cheese, yogurt, nuts, etc). Menu planning helps of course, but if you have these items around you can usually russle something up even if your plans go awry.

In order to loose some of my baby weight and avoid heath issues later in life (diabetes and heart issues run in my family) I'm trying to follow a diet that keeps you full by regulating blood sugar. It is tough at times because nursing makes me very hungry, and my hubby and I both have a killer sweet tooth. However, this low G.I. (glycemic index) diet includes a lot of fresh, filling foods and simple recipes, filling all of the requirements for a doable diet during this season of our lives. We do allow ourselves occasional treats, usually on the weekends, but our family meals have been headed in a mostly healthy direction.

So, here are a few of the simple, healthy meals I put together this week. (If you are doubting me on the health factor of these meals, do some research on low G.I. diets and eating whole foods.) I intended to have pictures, but my camera battery has been dead. Next time I post something like this I'll be sure to include pictures. After all, a good meal should look good on your plate!

Grilled Mozzarella, Tomato & Basil - Butter two pieces of whole grain bread (Arnold's is my favorite), top with a thick slice or handful of shredded mozzarella, two generous slices of ripe tomato, salt and pepper to taste, and a few leaves of fresh basil. Grill on medium heat or use a grilled sandwich maker (like a regular grilled cheese sandwich). This will be a really frugal meal once I get my garden going this summer! Lunch for one, although I admit that due to a rigorus nursing schedule, I ate two of these!

Brinner Casserole (Brinner = Breakfast for Dinner) - Preheat oven to 350 degrees. Sautee one lb. of breakfast sausage and a half an onion (diced) until meat is browned and onions are translucent. Meanwhile, toast 3 pieces of whole wheat bread and break up into a glass baking dish (13 x 9 or similar). Cut up a few tbs. of butter and add to bread. Whisk together 9-12 eggs (depending on size of dish) and 1 to 1 1/2 cups of milk, and pour over bread & butter. Top with browned sausage & onions. Top dish with 1-2 cups of shredded cheddar cheese. Bake 30 minutes or until knife inserted in center comes out clean. Breakfast, lunch, or dinner, for 6.

Baked Macaroni & Cheese with Broccoli - Preheat oven to 350 degrees. Chop 2-3 broccoli crowns and set aside. Prepare one lb. of elbow or shell pasta as directed on package. Add broccoli during the last few minutes of cooking and strain. Meanwhile, melt a half stick of butter in a medium sauce pan, add approximately 1/2 cup of flour and cook for a minute or two (until bubbly) then add 2-3 cups of milk. Reduce heat and stir constantly with a whisk until thickened. Remove from heat and add salt and pepper to taste, pinch of nutmeg, 1/4-1/2 cup of parmesean cheese, few shakes of garlic powder, 1/2-1 tsp. of worceshire sauce, 1 1/2 cups of cheddar cheese. Mix cheese with macaroni and broccoli. Pour into glass 13 x 9 baking dish and top with 1/2 cup of cheese. Bake 20-30 minutes or until bubbly. (I love when it gets a bit browned on top!) Dinner for 4 or a side dish for a big family or potluck.

Crockpot Chicken Legs and Winter Vegetables - Chop up 2-4 carrots, 2-4 parsnips (a new food for me - don't be afraid of them, they're very tasty!), 1-2 lbs of red potatoes, 1/2 cup of mushrooms, half and onion (roughly diced), and 1-2 celery stalks (diced), 3-4 garlic cloves (press or mince) and place in the bottom of a large crock pot. Season to taste with salt & pepper and cover vegetables with water. Season four chicken leg quarters with EVOO, poultry seasoning, salt, pepper, garlic (fresh or poweder), rosemary, thyme, and parsley. (Mix spices in a small bowl and then rub under the skin.) Arrange chicken on top of the veggies and cook 5 hours on high heat (or lower heat for more time depending on your schedule). Thicken the juices with flour or cornstartch & milk for gravy and serve with rice. Dinner for 4. Frugal tip - Don't forget to use the save the stock for another meal (i.e. chicken soup).

Grilled Ribeye, Smashed Garlic Potatoes, & Grilled Veggies (Hubby helped with this one.) - When we want good steaks, we purchase them from our butcher friend. They are very fresh and need very little seasoning - EVOO, sea salt, pepper, maybe a little garlic powder. Grill over a hot bed of charcoal until browned on the outside. Don't cook all of the flavor out! It is ok to eat red steaks as long as the outside is cooked and you trust the source. Chop and boil 3 lbs of red potatoes. Mix together with 1/2 stick of butter, 1/2 - 1 cup of milk, few tsp. of garlic powder, salt, & pepper to taste. Top with chives. We grilled asparagus and yellow squash in foil packets generously seasoned with EVOO and/or butter, coarse sea salt, pepper, garlic powder, and parmesean cheese. We had 5 steaks, so this was dinner for 5 (4 guys, one girl, no leftovers!)

Another plus is that all of these meals are relatively frugal (only the steaks cost us a little more). I buy all of my produce and eggs from a co-op at very good prices (more on this later), stock up on meat when it is on sale, and stockpile other staples when they are on sale. (For example, 16 oz. bags of Kraft shredded cheese were 2 for $7, I grabbed a coupon for $1/2, and paid my target price of $1.50 for 8 oz. of cheese - about the price you might pay at Aldi or similar stores, except I bought it name brand at Publix.)

Note - I am not big on measuring. I'm a throw it together kind of gal, like my mom. Little of this, little of that, but it leaves room for you to tweak the recipe to your family's taste. If you're not used to this type of cooking, just taste as you go. That is part of the fun of cooking!

Couponing

2010-02-25T14:02:00.004-05:00

I will do some posts on my money saving exploits soon, but for now check out Jenny's "$1 or less" list and "Best Prices" list at Southern Savers. She's a good friend of mine and an inspiration in the money saving department (as well as the home enterprising department)!