February's Monthly Menu

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Last month I experimented with a monthly menu plan rather than my usual weekly menu plan. It actually worked pretty well--better than I was expecting, so I decided to plan a monthly menu for February as well. I know it's already the 9th, but we were gone all last week (more on that in another post), so I'll start with today and have 3 weeks to plan instead of 4.

I try to clean out my freezer regularly so I always keep things fresh, and here's what I plan to use from my freezer this month:

Proteins
Pork Roast
Stew Beef
Salmon Filets

Fruit and Vegetables
Broccoli
Assorted Frozen Fruit

Homemade Precooked Meals 
Spanish Brown Rice
Carnitas
Spaghetti Sauce

In addition, we are getting about 18 eggs a week from our chickens, so I have one meal every week that uses eggs as the main protein. I just purchased some organic chicken breasts, organic ground beef, and bacon at Costco. What I don't use this week, I will put in the freezer for future meals.

Since I like having options, I've been planning 6 meals for the week, and choosing which day gets which meal depending on what I feel like, time, appointments, etc. One night a week I either prepare something simple (sandwiches, frozen pizza, leftovers, etc), or have take out.

February's Monthly Menu:

Week of 2/9-2/15

• Breakfast Burritos, Fresh Fruit
• Chicken Nachos with Black Beans
• Chicken Tacos, Mexican Brown Rice, Black Beans
• Burger Sliders with Spicy Mayo, Baked Fries, Fresh Fruit
• Chili and Cornbread
• Slow Cooker Baked Potatoes, Chili, Bacon, Steamed Broccoli

Week of 2/16-2/22

• French Toast and Fresh Fruit
• Spaghetti, French Bread, Green Salad
• BBQ Pork Sandwiches, Coleslaw, Chips
• BBQ Shredded Pork with Coleslaw over Corncakes
• Beef Stew and Biscuits
• Beef Stew and Biscuits (this is always better the next day!)

Week of 2/23-3/1

• Buffalo Chicken Sandwiches, Chips, Carrot and Celery Sticks
• Buffalo Chicken Pizza, Green Salad
• Baked Herb Salmon, Rice, Steamed Broccoli
• Scrambled Eggs, Biscuits and Gravy, Fruit Smoothies
• Carnitas Burritos, Black Beans
• Greek Chicken Pitas, Green Salad

13 *Easy* Recipes for Leftover Chicken

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Ever since my life changed when I found my new favorite simple way to cook chicken, I've been thinking of all the ways I can use the chicken to streamline meal prep and spend more time on Pinterest with my kids.

There are so many chicken recipes out there. Like so, so many. But here are our 13 family tested favorites that use leftover chicken.

• Southwestern Egg Rolls
  
• Chicken Enchiladas (take a spoonful of chicken and sprinkle with cheese...roll into tortilla and cover with sauce.)
• BBQ Chicken Pizza
• Buffalo Chicken Pizza
• BBQ Chicken Ranch Salad
• Asian Chicken Salad
  
• Chicken Noodle Soup
• Nachos
• Chicken Tortellini Soup (add 1C cooked chicken to the recipe)
• Chicken Pita Sandwiches
• Chicken Caesar Salad (add 1C cooked chicken to recipe)
  
• Chicken Caesar Salad Wraps
• Chicken and Black Bean Bowls with Rice (Scoop cooked rice into a bowl. Top with black beans and chicken. Sprinkle cheese over the top, and serve with salsa, lettuce, sour cream, and guacamole.)

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Kitchen Hack: Slow Cooker Shredded Chicken

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One of my big goals for 2015 is to spend less time in the kitchen, and more time with my kids. I feel like I'm always cooking (or cleaning up from cooking), and what was late afternoon suddenly becomes after dinner and bedtime. So, this year I want to use my Crock Pot more, create more freezer meals, and spend less time in the kitchen while still making healthy meals and not resorting to take out...well, at least for January. It's the little victories...

I have a bunch of easy prep, freezer friendly recipes that call for cooked, shredded chicken, but by the time I'm done cooking and shredding the chicken (not to mention basting and seasoning if I'm getting it off a whole baked chicken), I may as well have made a lasagna from scratch or just bought a $9 supermarket rotisserie chicken. But, wait, wait, wait! Using your crock pot, you can make a week's worth of shredded chicken at one time! Whoa. This changed my life, people.


 Slow Cooker Shredded Chicken

• 3 lbs chicken (boneless skinless breasts, bonless skinless thighs, or combination)
• 6 cloves minced garlic
• 2 tsp Lawry's Seasoning Salt
• 2 C chicken broth

Place all ingredients in slow cooker. Cook on high 3-4 hours, or low 5-6 hours. Remove chicken and shred or chop. (It will shred easily.) Chicken can be used immediately, refrigerated for 3-4 days, or frozen for a month. 

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Post Roundup-September 2014

I thought it would be fun and helpful for my readers if I did a post roundup every month, and divided everything into categories for easy access to all the recipes and articles I put up. What do you think? Is it helpful to post a roundup every month?

Special Needs/Junior

• You Know You're a C.I. Parent If...

Recipes

• 8 Gameday Menus on a Dime 
• Fantastic Fall Apple Crisp
• Leftover Chili Tortilla Pie

Homeschool

• Beating Homeschool Burnout Before it Begins
• Classical Conversations Giant Board Game Review

Saving Money

• Ask Sara: "Where Do You Shop?"

Book Reviews

• Get to Know King David (Children's)
• The Quick Start Guide to the Whole Bible (Bible Reference)
• The Berenstain Bears: Blessed are the Peacemakers (Children's)
• Love Letters from God (Children's)
• Your Family in Pictures (Photography)
• Good News for Weary Women (Women's Encouragment)

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How an $11 Roast Lasted Us 4 Meals...

Over the weekend I made a large pork roast from Costco. It was roughly 4 pounds, and only $11. This meat was going to last us for lunches and dinners the next couple days, without tasting like leftovers. I can't stand eating the same thing everyday, so I had to ensure variety, while maintaining a budget and staying pretty healthy.

Meal 1:
BBQ Pork Sandwiches
Coleslaw
Homemade Baked Beans
After my husband grilled the roast, I chopped 3/4 of the roast and sliced the other 1/4. I used about 1/4 of the chopped meat for the BBQ sandwiches, so we got a bunch of sandwiches out of only a little meat. Coleslaw ingredients and baked bean ingredients are pretty inexpensive as well.

Meal 2:
BBQ Wraps
Fresh Fruit
I added a scoop of leftover pork to a tortilla, along with some baked beans and just enough cheese to keep the tortilla closed (not enough cheese to make a quesadilla), and grilled the tortilla until everything was hot and the cheese was melted. I served with fresh fruit, and BBQ sauce for dipping.

Meal 3:
Cuban Sandwiches
Chips
Fresh Fruit
I picked up a 1/2 lb of quality sliced ham from the deli (less than $5), and some torta rolls from Costco. I layered each roll with some brown mustard, sliced pickles, 2 slices of ham, a slice of cheese, and several slices of pork (this recipe uses the 1/4 of the roast that was sliced instead of chopped). I then grilled the sandwiches until the meat was hot and the cheese was melted. I served with chips and fresh fruit.

Meal 4
Pork Tacos
Cilantro Lime Rice
Simply heat the 1/4 of the roast that remains on the stove, and season with a pinch of chili powder, paprika, salt, and pepper. Serve in warm tortillas with lettuce, tomato, and shredded cheese. Serve with cooked white rice, that has a half a lime's worth of juice and a handful of chopped cilantro stirred in just before serving.

 
All told, I spent about $40 for dinners for the week, since I picked up organic fruit and high quality dairy. The 5th meal was ham and pineapple pizza using the leftover ham from the Cuban Sandwiches.

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Recipe: Fantastic Fall Apple Crisp

Ah, Fall. The changing leaves, the cooler temps, football, and Fall food.

Of course, Fall in San Diego means green leaves and 90 degree weather, but we still have football--and I keep the AC down low enough to serve Fall food no matter how warm it is outside. Our apple trees gave their first big harvest this year--and with good sized apples! Not just the mini apples we got in their first year of production last year. I hauled in about 10 pounds of assorted apples the other day (gala, fuji, granny smith, and golden delicious), and haaaaaad to make my favorite Fall dessert. Apple Crisp.

This recipe is simple, (well, once you're done peeling the apples...if you don't have an apple peeler/corer, it's really nice to have on hand!), and one of the best desserts I've ever had. Yes, Miss If-It-Doesn't-Have-Chocolate-In-It-It's-Not-Dessert just admitted that this Apple Crisp is better than chocolate.

So, what are you waiting for? Throw some orange and red leaves around the house, dance into your kitchen, and turn on the oven. You'll be making this recipe a lot during apple season...each batch lasts us a day or two at the most, and it's the perfect dessert to put on your Thanksgiving table!

Fantastic Fall Apple Crisp
recipe adapted from America's Test Kitchen
Serves 4-6, makes 1 (8x8) dish of crisp
Prep time: 20 minutes  Cooking Time: 40 minutes 

Topping

• 6 TBS all-purpose flour 
• 1/4 C light brown sugar
• 1/4 C granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg (I use fresh nutmeg, and use about 1/8 tsp)
• 1/4 tsp salt
• 5 TBS cold unsalted butter, cut into 1/2 inch pieces
• 3/4 C chopped walnuts

Filling

• 2.5 lbs apples of assorted variety (I like to do half granny smith and half fuji or gala)
• 1/8 tsp cinnamon
• 1/2 tsp grated lemon zest
• 1.5 TBS fresh lemon juice
• 1/4 C granulated sugar

1. Make the topping: Add the flour, sugars, and salt to a food processor and pulse to combine. Add the butter, and pulse until incorporated. Add the nuts and pulse 5 times until mixture looks like wet sand. Do not overmix. Refrigerate at least 15 minutes.

2. Heat oven to 375 degrees F, adjusting oven rack to lower middle position.

3. Peel, core, and cut the apples into 1 inch chunks (there should be about 6 C of apples). Toss the apples with the cinnamon, lemon zest, lemon juice, and sugar in a medium bowl. Pour fruit into prepared 8x8 square baking dish.

4. Top the apples evenly with the topping and bake for 40 minutes at 375 degrees, or until fruit is bubbly and topping is golden brown. Remove from oven and let set for 10 minutes. Serve warm with whipped cream or vanilla ice cream.

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Leftover Chili Tortilla Pie

I made Chili this week, and wanted something different than my other ideas for leftover chili, so I came up with this Leftover Chili Tortilla Pie. It was SO easy, and so good. Both kids loved it, and so did I. (My husband likes everything.)

Okay folks, this is seriously simple. I'm a little embarrassed at how easy it comes together, but that's what makes it beautiful. (And the Frito topping. That makes it beautiful too.)

Leftover Chili Tortilla Pie
Serves 4-6

-4.5 C leftover chili
-4 flour tortillas
-1.5 C shredded cheddar or Mexican cheese
-1 C crushed Fritos (I buy the organic Trader Joes variety because they're less greasy)
-Lime wedges, Avocado slices, and Sour Cream for serving

1. Start by putting 1/2 C leftover chili on the bottom of a greased 8x8 pan (I had to use a 9x9 since my 8x8 was dirty and handwashing is my nemesis.)

2. Add 2 tortillas (I like the double layer so it doesn't get soggy).

3. Add 2 C of chili on top of the tortillas, and top with 1/2 C shredded cheese.

4. Layer again. 2 tortillas, 2 C chili, 1/2 C shredded cheese.

5. Finish by sprinkling 1 C crushed Fritos on the top.

6. Bake in a 375 degree oven for 20 minutes, until hot and bubbly. Let sit for 5 minutes, cut, and serve with lime wedges, avocado slices, and sour cream.

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8 Gameday Menus On A Dime

Football starts this week, and I'm thrilled. I enjoy the games and rooting for my fantasy team, but most of all, I love the food. Gameday food is rich and delicious, and it's the one time I don't feel guilty for indulging.

Whether you're having a crowd over to watch the game or just enjoying it with your family, you don't have to break the bank to have a fantastic Gameday spread.

1.Make-Your-Own Taco Bar with Slow Cooker Refried Beans
-You can make slow cooker chicken, shredded or ground beef, or slow cooker shredded carnitas for your tacos. Set out tortillas or taco shells, along with salsa, grated cheese, guacamole or sliced avocados, shredded lettuce, chopped onions, cilantro, and chopped olives for toppings. Serve with slow cooker refried beans.

2. Nacho Bar with Black Beans and Homemade Cheese Sauce
-Nachos are another fun make-you-own meal where everyone can decide how to customize their meal. Do the same as #1 above, but instead of setting out tortillas or taco shells, set out warmed tortilla chips and Best Ever Nacho Cheese Sauce. Instead of refried beans, serve slow cooker black beans.

3. Meatball Sandwiches with Oven Fries and Salad
-Make a batch of my Freezer Friendly Meatballs and serve on toasted rolls with marinara sauce and melted provolone or mozzarella cheese. As a side, make up some baked french fries, and serve with a side salad to lighten things up a little.

4. Chili and Cornbread
-Chili is one of my favorite gameday meals. It's inexpensive but can serve a bunch of people. Serve with plenty of topping options such as sour cream, green onions, hot sauce, cheese, and corn chips.

5. Stuffed Shells and Caesar Salad
-My favorite Stuffed Shell recipe is delicious, but takes a little time to prep, making this a perfect Sunday night meal. Serve with a homemade Caesar Salad.

6. Sub Sandwiches on Homemade Bread with Chips
-Sub sandwiches are a great gameday food, but take it up a notch by using homemade French Bread. Set out turkey or ham, mustard, mayonnaise, lettuce, tomatoes, cooked bacon, avocado, onions, and spicy peppers and let everyone assemble their own sandwiches.

7. Enchiladas with Slow Cooker Refried Beans
-Enchiladas are surprising easy to assemble. Simply add some meat (recipes above in #1) to a warmed corn or flour tortilla, sprinkle in a little cheese, and roll. Top with Enchilada Sauce, more cheese, green onions, and chopped olives. Bake at 325 degrees for 20-25 minutes until cheese is melted and bubbly. Serve with refried beans (recipe above in #1).

8. Buffalo Chicken Sandwiches with Baked French Fries
These Buffalo Chicken Sandwiches are one of my husband's all-time favorite meals, and a little chicken goes a long way. Serve with baked french fries (recipe above in #3).

You don't need to serve expensive meals when you're having company on gameday, but even with a small budget, everyone will leave full and satisfied with these menu options.

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10 Ideas for Leftover Or Frozen Meatballs-Update

This post, originally written in 2012, has been one of the most popular posts on my site. So I figured it would be fun to update it with a nice, shiny, new Pin-able picture and some updated recipes!

Making a double...or triple...batch of my freezer friendly meatballs doesn't take much more prep work than a single batch, and there are so many options for leftovers. I love having these in the freezer for those "uh oh, what's for dinner?!" weekdays. I make sure to freeze them without sauce, so I'm not bound to use them for Italian food!

1. Meatball Sandwiches
-Obviously.

2. Meatball Pizza
-Slice meatballs into thin pieces. Prepare a pizza crust with sauce and cheese, and sprinkle meatball slices on top of cheese. Add other toppings or vegetables of choice (such as onions, bell peppers, olives, etc), and bake at 450* until bubbly and golden brown, about 10-15 minutes.

3. Chili
-Crumble up meatballs and add to your favorite chili recipe instead of the ground beef, onion, garlic mixture. This is especially easy for rushed mornings, to throw into the crock pot.

4. Meatball Soup
-My friend Kerstin gave me the recipe to this awesome and FAST soup in the crock pot.

1 lb leftover or frozen meatballs (I make mine larger, so about 4-5. I cut them into bite size pieces before serving)
1 can Beef Broth (14oz)
1 Cup Water
1 can of Diced Tomatoes w/Basil, Garlic and Oregano (14.5oz), undrained (or 1 can regular diced tomatoes with some italian seasoning sprinkled in)
1 can of Cannellini Beans or Kidney Beans (14oz), drained
1/2 onion chopped
1 C chopped carrots
1/2 C chopped celery
2 C cooked noodles (optional)
Parmesan Cheese to garnish individual servings

Combine all ingredients in crock pot. Cover and cook on low for 8-10 hours
Garnish individual servings with Parmesan Cheese, add noodles to individual bowls if desired, and serve.

5. Meatball Gyros
-Slice heated meatballs and add to warm pita bread. Top with sliced cucumber, sliced onion, lettuce, tomatoes, and tzatziki sauce.


6. Meatball Calzones
-Mix 2 C ricotta cheese with 1 egg, salt and pepper to taste, 1/2 C mozzarella cheese, and several sprinkles of Italian Seasoning. Fold in chopped pieces of meatball. Cut 1 lb pizza dough into 4 equal portions, and roll into squares. Place 1/4 cheese mixture on each square. Fold diagonally and seal edges with a fork. Brush tops with one egg whisked with 2 TBS water. Bake at 450* until golden brown, about 10-15 minutes.


7. Sweet and Sour Meatballs
-Simmer meatballs with store bought or homemade sweet and sour sauce. Serve over rice and garnish with chopped scallions.

8. Lasagna
-Crumble or slice meatballs, use in place of ground beef, onion, garlic mixture in lasagna.

9. BBQ Meatballs
-Simmer meatballs in your favorite BBQ sauce until heated through. Serve over mashed potatoes with coleslaw on the side.

10. Sloppy Joes
-Crumble meatballs and use with your favorite sloppy joe recipe instead of the ground beef and onion mixture. Our personal favorites: This Rachael Ray recipe on Food Network, and this recipe over on Allrecipes.    

What are your favorite ways to use up leftover or frozen meatballs?


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Family Favorite Recipes: Restaurant Worthy Lentil Soup

This Lentil Soup recipe is one of my family's favorite. It's gluten and dairy free but still manages to be creamy, filling, and satisfying. The bacon adds the heartiness, but since it only calls for 3 slices, it's budget friendly. (Simply freeze the leftover bacon in increments of 3 slices.) We grow thyme in the backyard, and I've decided I absolutely love the taste of it. The soup is slightly smoky, creamy, and has a beautiful balance of flavors.

This soup is better than most soups I've gotten at restaurants and have paid $8 a bowl for. This soup is only $1.25 per serving! Serve with a loaf of crusty french bread, and you have perfection!

Restaurant Worthy Lentil Soup--serves 6
(adapted from America's Test Kitchen)

-3 slices bacon, cut into 1/4 inch pieces
-1/2 large onion, chopped
-2 carrots, peeled and chopped
-3 cloves garlic, minced
-(1) 14.5 oz can diced tomatoes (undrained)
-1 bay leaf
-1 tsp fresh thyme leaves, minced
-1 C green lentils, rinsed and picked over (pick out any stones)
-1 tsp salt
-1/2 C dry white wine
-4 C chicken stock
-1 1/2 C water
-1 1/2 tsp balsamic vinegar
-4 oz. fresh baby spinach
-pepper to taste

1. Fry the bacon in a large stock pot (I use a cast iron dutch oven) over medium high heat, stirring, until fat is rendered and bacon is crisp. About 3-4 minutes.

2. Add the onions and carrots and cook, stirring, until vegetables begin to soften. About 3-5 minutes.

3. Add the garlic and cook for 30 seconds, then stir in the lentils, the 1 tsp of salt, and pepper to taste. Cover, and reduce heat to medium low, and cook until vegetables are soft. About 10 minutes.

4. Uncover, increase the heat to high, add the wine and bring to a simmer. Add the broth and water and bring to a boil. Once it reaches a boil, reduce the heat to low and cover the pot partially. Simmer until lentils are tender but not overcooked, about 30-35 minutes. Discard the bay leaf.

5. Puree 3 cups of the soup in a blender until smooth, then return to the pot. Add the balsamic vinegar (it gives the soup a really nice balance) and stir, heating until hot.

6. Add the fresh spinach, and cook a few minutes until wilted. Serve with crusty french bread or biscuits and enjoy!

Cost Breakdown (vinegar, salt, and pepper are freebies)
Bacon-$5 for a pack of 12 slices. Freezing in increments of 3 slices, each pack of 3 is $1.25
Onion-$0.69. Saving remainder of onion, each half is $0.35
-2 Carrots-$0.50
-3 cloves Garlic- each head of garlic is $0.50. Saving remainder, three cloves amounts to about $0.10
-Can Diced Tomatoes-$0.50
-1 Bay Leaf-$0.05
-Thyme-if grown outdoors, free. If purchased, $0.50
-1 C green lentils-$0.90 (purchase in bulk section of your local health food store)
-1/2 C white wine-I purchase "2 Buck Chuck" and use it for cooking. Each 1/2 C increment equates to about $0.40
-4 C Chicken Stock-$2.00
-4 oz Baby Spinach-$1.00

Total Cost-$7.55, or $1.25 per serving.

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Recipe: Best Ever Nacho Cheese Sauce

Perhaps it has to do with growing up in Southern California, but I find few meals more satisfying than a big plate of nachos with all the toppings. I'm talking about the gooey, cheesy ballpark type nachos. Not the kind with a few chips topped with plain cheese. Those aren't nachos. They're chips. With cheese. Not nearly as enticing as a creamy and delightful cheese sauce smothering warm chips topped with guacamole, salsa, and green onions. And beans. Perhaps taco meat. Oh, my mouth is watering.

Today, I'm sharing my best recipe for nacho cheese. Not chips with cheese. This is the best textured cheese sauce I've found. Feel free to experiment with different types of cheeses. Omit jalapenos if you want to cut out some spice. It does have quite a kick, so I don't use jalapenos when the kids will be enjoying it as well.

Best Ever Nacho Cheese Sauce
Adapted from The America's Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition

-1 3/4 C whole milk
-2 TBS cornstarch
-4 ounces shredded pepper jack cheese (1 C)
-4 ounces shredded cheddar cheese (1 C)
-1/2 jalapeno, chopped. Ribs and seeds removed. (Optional)

1. Bring 1 1/2 C of milk to a simmer in a large saucepan. Mix the cornstarch and remaining milk (1/4 C) together, then stir into the simmering milk on the stove. Continue to cook, whisking often, until thickened, about 2 minutes. (If milk is not warm enough, it will not thicken. But if it's too hot it will scald. Keep an eye on the temp of the milk. Start at medium-high heat and adjust as necessary.)

2. Once thickened, turn off the heat, and stir in the cheese until melted and smooth. Stir in jalapenos and season with salt.

3. Serve over nachos, as a dip, or over broccoli.

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The Best Time-Saving Cooking Tip...EVER!

Like most of America, one of my go-to quick fix meals is spaghetti or pasta of some kind. But, truth be told, by the time I get the water boiling and the pasta cooked, it ends up not being that quick. I knew there had to be a way to hasten the process, but just didn't know exactly how.

Then, a revelation. After watching a Food Network show about restaurant cooking, I noticed that many restaurant chefs actually precooked their noodles, then cooked the sauce while reheating the noodles. I tried the method a few times, and could not believe how much it revolutionized my cooking life! Since you don't cook the noodles all the way, they don't get gummy or leftover tasting, and you can heat up as much or as little as you'd like. This is an especially easy way to get a quick meal on the table on days you'll be home late, or won't have much time to eat. I cook up a pound of pasta at the beginning of the week so I'll always have some at the ready. So, here it is! The Best Time-Saving Cooking Tip EVER!

1. First, earlier in the day or a couple days before you're going to have the pasta, boil a pound of noodles according to "al dente" package directions. Make sure it still has a little bite to it...you don't want the noodles to be overcooked. Drain pasta. Add a pat of butter and stir around until combined. Let noodles cool, and add to a container. (A 13"x9" pan holds about a pound of pasta.) Refrigerate until needed.

2. When you're going to use the pasta, heat a few tablespoons of water until boiling in a skillet (takes about 30 seconds on medium heat), then add desired amount of noodles and stir them around a little to heat them up and keep them from sticking (another 30 seconds). Once the noodles are loosened and starting to heat up, go to step 3.

3. Add desired amount of sauce (it doesn't have to be heated up. It can either be refrigerated or jarred), and stir to combine. Cook noodles with sauce until both are warm (between 1-2 minutes). Serve with fresh parmesan or any desired toppings!

Using this cooking tip, you can cook noodles ahead of time when you're not too busy, then reheat them quickly. The entire process takes around 2 minutes, and you don't get that leftover, gummy, or harsh taste of reheated food. I think we'll be eating a lot more spaghetti now :)

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7 Options for Menu Planning...What's Your Type?

One of the first tips you'll see on money saving sites is "plan a menu". I've received enough comments and messages asking how to go about actually planning a menu, that I'm presenting you with not one, not two, but seven different options for planning a menu. We all have different personalities, and different systems that work for our family.

Which type of menu planner are you? Let us know your Menu Planning Personality Type! (I'm all of them on any given week depending on my mood :-) )

I. Plan Around Ads and Sales
-This is a popular way of menu planning. You look at the weekly ads of your favorite stores, and plan your meals based on sale and coupon items. This is a very cost effective method, but you're at the mercy of what's on sale.

II. Plan Around the Freezer and Pantry
-This is a good option when you're trying to stay away from the store (or plan to only pick up produce or perishables for the week.) When your freezer and pantry are well-stocked, this is a very good, inexpensive option, but it requires some creativity and planning ahead to make sure you defrost what you need before you need it. (I'm notoriously bad at remembering to defrost meat before I start cooking!)

III. Plan A Different Cuisine For Each Day
-There are two ways to do this. First, you could have every day of the week be a certain type of meal (Meatless Mondays, Taco Tuesdays, etc.), then fill in your menu with different recipes for each day. This is best for people who dislike meal planning, or don't have much time to devote to it. Each week will have a similar theme.
You could also add a little variety by picking 7 different cuisines (Italian, Soups, Mexican, Pizza, etc.) and assigning a different meal to each day. Monday may be Italian one week and Salad and Sandwiches the next week. Tuesday may be Soup one week and Asian the following week. This is for those who like variety but don't have a ton of time to plan their menus.

IV. Plan A Menu Based On What Sounds Good
-This is probably the least cost effective menu planning method, but if you have picky eaters or are new to menu planning, this may be a decent option to help get you used to the process. Try a different method if you're looking to really save money.

V. Plan Based On Rotating Favorites
-For many busy families, this is a safe favorite. Pick 15 different meals you know your family likes, then rotate them every two weeks. If you don't like or have time to try new recipes, or have picky eaters, this may help alleviate some of the stress of menu planning. Added bonus...you can make a double batch of each meal and freeze one to use for the next time the meal comes around.

VI. Plan Based On Leftovers
-This is also one of the cheaper methods of menu planning, and it doesn't require too much cooking time during the week. Each week, pick a couple different proteins (let's just say for example, one big roast, and one whole chicken.) You'd plan three meals around the roast (enchiladas, french dip sandwiches, beef and vegetable soup), and three meals around the chicken (chicken pot pie, chicken stir fry, BBQ chicken pizza). One night you'd go meatless. This is a fun way to pinch pennies without feeling restricted that you can't afford to eat much meat.      

VII. Plan Based On Schedule
-This is another common planning method for busy families. Especially where both parents work outside the home and the kids are in sports and activities. This tactic relies on quick or slow cooker meals on days when you'll be home late, and uses time on the weekends to plan and prep for the week.

I'd love to hear YOUR planning style. Let me know in the comments!

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40 Lunch Ideas

Lunch has to be the most uninspired meal at our house. All too often we're out and about, and end up picking up lunch instead of making it. Or, Stinker will make herself a PB&J (she says things "taste better" when she makes it herself), and I'll get Junior some snacks and fruit and call it good. Thus forgetting to feed myself.

Since one of my 2014 goals is to eat more lunches at home, I've compiled 40 ideas for lunches. I've divided them into Home days (with use of oven and/or stove), Lunch Box (no heating source available), On the Go (easy finger foods), and Work (use of a microwave).

You can easily add soup or hot foods into your child's lunch...simply pour boiling water into a thermos in the morning, dump it out, then add the soup or whatever you want to keep hot. If placed in an insulated lunch bag, it should keep warm for lunchtime!

What are your favorite ideas for lunches?

Home (uses oven/stove/crock pot)

1. English Muffin Pizzas

2. Pita Pizzas (Use #1, English Muffin Pizzas, replace English Muffins with Pita Bread)

3. Bagel Pizzas (Use #1, English Muffin Pizzas, replace English Muffins with Pita Bread)

4. Pesto Pasta

5. Pasta with Tomato Sauce

6.Crock Pot Baked Potatoes (Put potatoes in when you wake up, they'll be done by lunchtime!)

7. Quesadillas

8. Grilled Cheese Sandwiches with Tomato Soup

9. Homemade Macaroni and Cheese

10. Breakfast Burritos and Smoothies

11. Smoothies and Biscuits or Scones

Lunch Box (no heating source available)

12. BLT Sandwiches

13. Pasta Salad

14. BBQ Chicken Ranch Salad

15. Buffalo Chicken Salad

16. Chicken Caesar Salad Wraps

17. Pita and Hummus

18. Strawberry Balsamic Salad

19. Asian Chicken Salad

20. Tuna Sandwiches

21. Turkey, Bacon, Avocado Sandwiches

22. Pita "Pizzas" (Put pizza sauce, shredded cheese, and pepperoni in separate containers. Include a spoon to spread the sauce onto a piece of pita bread. Eat cold.)

23. Italian Sub Sandwiches

On The Go (finger foods)

24. No Bake Energy Bites, Fresh Fruit

25. Trail Mix, Yogurt (or portable yogurt tubes), Fresh Fruit

26. Peanut Butter or Almond Butter in a container, Cut Apples and Celery for Dipping, Raisins

27. Hard Boiled Eggs, Fruit, Crackers

28. Breakfast Cookies, Fresh Fruit

29. Popcorn, Fresh Fruit, Yogurt (or portable yogurt tubes)

30. Mini Sandwiches (use English Muffins or Dinner Rolls instead of bread for your sandwich)

At Work (uses microwave)

31. Bean and Cheese Burrito

32. Bean and Rice Bowl with Guacamole

33. Meatballs and Pasta (defrost a few meatballs using our Freezer Friendly Meatball Recipe!)

34. Stuffed Shells (defrost some using our Freezer Friendly Stuffed Shell recipe!)

35. Minestrone Soup (I freeze soups in one portion increments for my husband to take into work)

36. Chili and Corn Muffins

37. Chicken Noodle Soup

38. Chicken or Beef, Bean, and Rice Burritos

39. Twice Baked Potatoes (using our Freezer Friendly Twice Baked Potato recipe)

40. Quick and Easy Tortellini Soup

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$50 Weekly Menu...No Beans or Rice Version!

It's almost inevitable...try to find recipes for budget friendly meals, and you're immediately bombarded with more bean and rice recipes than you can stomach. Now, don't get me wrong, my slow cooker black beans and slow cooker refried beans are family favorites, but there's only so much you can take. Luckily, you can make low cost meals with ingredients you'd normally buy...you just need a plan to stretch your ingredients! I made all these meals...with enough leftovers for a few days of lunches...for only $50.

Here's what's on the menu at our house this week:
*Chicken Noodle Soup
*BBQ Chicken English Muffin Pizzas with Fruit Salad
*Omelet Bar with Fruit Salad (fillings include bell pepper, mushrooms, cheese, onion, and bacon)
*Spaghetti topped with Bell Peppers and Mushrooms, and Broccoli
*Baked Potato Bar with Broccoli (toppings include cheese, sour cream, onion, and bacon)


Strategy #1-Remember How to Stretch Your Meat
-For this week I only needed 3 chicken breasts and one package of bacon. Two of the chicken breasts were cooked and chopped for chicken soup, and the other chicken breast was shredded for our BBQ Chicken English Muffin Pizzas. Two chicken breasts in the soup spread enough for about 8-10 servings of soup (we had plenty of leftovers), and one shredded chicken breast made 12 BBQ Chicken English Muffin Pizzas.

One package of bacon also lasted all week. Since I cooked up the bacon and then crumbled it for the omelets and baked potato bar, I get the flavor and heartiness of the smoky and delicious bacon without spending a ton or using a lot.

Strategy #2-Simple Side Dishes
-The side dishes for the pizza and omelet bar are just simple, in season cut up fruit. Right now we're getting good deals on apples, pineapple, and bananas. (Even organic fruit is inexpensive when on sale!) 
-The other days I'm just steaming up broccoli. I like to buy the frozen bags from Trader Joes, but fresh is fine too. I think the frozen is a better price for more consistent quality, though.

Strategy #3-Make Dishes Where a Little Goes a Long Way
-As I mentioned above with the bacon, omelets and baked potatoes are great conduits for quality ingredients, but not having to use too much to get a ton of flavor. I only purchased one bag of cheese--none of the meals too much cheese--and only purchased one bag of mushrooms and one bell pepper. By cutting up the veggies I was able to add some to the omelets, and the rest I sauteed in butter and olive oil with salt and pepper as a delicious topping to our basic spaghetti with red sauce.

What are your favorite low cost meals--that don't involve beans and rice? I'd love to have you share your recipe or link in the comments!

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Frugal Ingredients I Always Have on Hand and Recipes

Inspired by an old post "10 Non-Perishables I Always Have In My Pantry", I decided to share the perishables I purchase almost every week in order to make frugal meals. These are my staples, and things I can use to whip up a meal at a moment's notice.

*Lettuce
-Make a quick salad for a side or main dish, or use in sandwiches.

*Eggs
-6 Meal Ideas for Eggs

*Potatoes
-Add to soups or stews to stretch your meat, have a baked potato bar using leftover veggies or chili from the week, make oven fries for a quick side, or twice baked potatoes.

*Milk
-Use in smoothies using leftover or frozen fruit, make breakfast for dinner with waffles or pancakes or simple french toast.

*Garlic and Onions
-This is my favorite frugal ingredient combination there is. Use as a starter for soups, or pasta sauces, or whip up a batch of slow cooker black beans or refried beans.

*Tortillas
-We go through a lot of tortillas, mostly because leftovers always seem to find their way into one. Quesadillas, burritos, soft tacos, enchiladas, lettuce wraps, and breakfast burritos are some of my family's favorite ways to use up these little round holders of culinary joy.

*Cheese
-You can use cheese in just about everything, and while it's not a cheap ingredient, per se, a little cheese makes a big difference in a frugal meal. Top chili, baked potatoes, or omelets with cheese, make homemade pizza using english muffins or homemade pizza dough

*Carrots and Celery
-Along with garlic and onions, carrots and celery make up the base of any combination of soups you can imagine including minestrone, meatball, and chicken noodle. 

What foods do you always have on hand? I'd love to hear your family favorites as well!!

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Saving Money...Eating Organic

With the official start of summer coming up later this week, many people are looking forward to eating lighter, healthier meals full of fresh produce that remind us of warm weather and summer nights.

One of the most popular healthy trends right now is eating organically. Organic foods are free of typical pesticides and genetically modified organisms, but are often significantly more expensive than their conventionally grown counterparts. Is it possible to eat organically without breaking the bank?

1. Prioritize
-Research foods that are most likely to contain pesticides or be genetically modified. Consider purchasing organic for the major offenders, while purchasing conventionally for other foods. For example, I rarely purchase organic bananas, because the peel protects the fruit itself from pesticides. Eating organically doesn't have to be all or nothing. Save in some areas, while splurging in others.

2. Consider Homegrown
-Even if you have a small yard (like us), you can still grow your own food. We grow strawberries in pots, and have dwarf citrus trees that require little space. Our dwarf tangerine tree is about 3 feet tall and a foot wide at the base, but yields around 100 tangerines a year!

-However, homegrown doesn't have to mean you grow something yourself. Research local organic farms and sign up for a CSA basket. You are at the mercy of what's in season, but you'll probably get a great selection of organic produce for much less than purchasing at the grocery store.

3. Stretch Meat
-As with conventionally grown items, you'll get more bang for your buck if you use meat as a side with produce as the star of the meal. Read my top 5 tips for stretching meat here. I have found the best deals in my area for organic chicken and ground beef at Costco, but if you have local farms, you could buy a side of beef and split with a friend or store in the freezer.

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Slow Cooker Refried Beans

Ever since I posted my slow cooker black bean recipe, waaaaay back in the day that I first started this blog, people have been asking how they can tweak the recipe to make refried beans. Well, you'll be happy to hear that slow cooker refried beans are very simple to make, and don't require any lard, (like the truly authentic taqueria beans), but still taste amazing.

Slow Cooker Refried Beans

• 1.5 C dry pinto beans, picked through and rinsed
• 4.5 C hot water (helps the beans cook faster)
• 1 TBS minced garlic
• 1/2 onion peeled, left whole OR 1/2 C finely chopped onion
• 2.5 teaspoons salt
• 3/4 tsp pepper
• 1/2 or 1/4 chopped jalapeno depending on your spice tolerance (seeds removed)
• Combine all ingredients, cook on low 8 to 10 hours, or until soft. If using whole onion, discard. 
• Remove beans to a large bowl, and reserve water in slow cooker. Add 1/2 to 1 C of cooking liquid at a time to beans, and mash with a potato masher or fork until desired consistency is attained.
• Serve and enjoy!
• Note: Like my black beans, I like to start these on high for 3-4 hours, then switch to low for 5-6 hours. If your beans do not seem to cook in 8-10 hours on low, try this method. I have found there to be a variance in the cooking times for different brands of dried beans. The older the beans, the longer they take to cook as well.

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What's In My Fridge? And Weekly Menu

You know when you're out shopping, and you run into someone you know? What's the first thing you do? Of course, it's to look into their cart and see what they're buying. Today, I'm pretending you saw me in the grocery store and I'm opening my fridge for the world to see.

Notice the three different kinds of milk...apparently everyone in my house drinks a different milk. I have a bunch of sour cream (Stinker thinks it goes with everything), a Costco thing of mayo (for my famous Jalalpeno Cheese Dip), loads of fruit, some leftover pizza from going out this weekend, some leftover rice from Freezer Friendly Simple Chicken Soup (used rice instead of noodles this time), some leftover olives from enchiladas, and a few bottles of my favorite soda of all time, Cheerwine. It has no wine, it's just a super fizzy and delicious cherry soda. It's my guilty pleasure.

What's in your fridge today?

Here's our menu for this week as well:

Sunday
Chicken Enchiladas, Slow Cooker Pinto Beans (subbed black beans for pintos), Chips and Salsa

Monday
Baked Potato Bar, Steamed Broccoil, Spicy Cheese Sauce

Tuesday
Egg Rolls and Veggie Fried Rice

Wednesday
Spaghetti and Meatballs
Garlic Bread
Green Beans

Thursday
Leftover Spaghetti and Meatballs, et al

Friday
Something in the slow cooker using stew beef...not sure what yet

Saturday
Leftovers

What's on your menu this week?

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Weekly Menu-March 24-March 30

These amazing refried beans? My black bean recipe using pintos and mashed up!

I've come a long way in my culinary pursuits. I still have a scar on my right hand, ever immortalizing the great "Frozen Taquito Incident of 1997". Apparently there are burners on top of the inside of the oven. Who knew? 

As a child I would eat plain cheeseburgers, plain noodles, and plain cheese pizza. And not much else. Luckily, I have come a long way in my tastes. Yesterday I made a spinach and mushroom lasagna....two ingredients, had I been forced to eat 10 years ago, probably would have killed me. Now, I love them. I have also branched out to try sushi (eh, raw fish will never be my thing), salmon (it's Stinker's favorite meal!), and blue cheese (sorry, but I go out of my way to avoid moldy cheese, not eat it). I'm open to trying almost any food now. So, there is hope for your little picky eaters! Your chicken nugget connoisseur may grow up to love mushrooms and sushi!

Stinker has been hating on cheese lately. Don't ask me why. I cannot claim to understand why she does what she does. But, she got black beans and fruit when everyone else had lasagna last night. She missed out!

Sunday
Spinach and Mushroom Lasagna
French Bread

Monday
Black Bean Burritos
Avocado, Salsa, and Chips

Tuesday
Leftover Lasagna

Wednesday
Black Bean Quesadillas 
Green Salad

Thursday
Lentil Soup 
Biscuits

Friday
Homemade Pizza (toppings TBD)
Green Salad

Saturday
Attending a Wedding

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