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Been kind of busy the last two days after work filling my freezer. I'm trying to save money on our food budget, which seems to get forgotten when I'm tired. So far I have:
I still need to:
Next week I'm planning on doing some stuff with ground beef. |
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This week was a little dissappointing, I was hoping for a little more. Maybe next week.
From a friend, I did get enough rhubarb to freeze for the year. I think I cut up about 30 cups. I'm planning on using some of it to make strawberry/rhubarb jam, the rest will use in pies and muffins. |
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This week was small again, but like I said last week, it will pick up as time goes by.
I'm really hoping that I can get at least a full dozen eggs each week, hopefully next week we will start getting more. I did make a Rhubarb Pie and Asparagus with Ham Quiche. Everyone liked the pie the best, it was a new recipe from the paper. The quiche was o.k., but probably won't make it again. I need to make some soup out of the asparagus this week and will probably freeze the rhubarb for another pie later next month for a potluck. Don't know if I'll make the same pie because I found a recipe for a blueberry/rhubarb that I would like to try. |
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I just picked up my first week of fresh veggies. I signed up and prepaid for a 1/2 order that last 20 weeks. It averages out to $17.50 per week. I'm planning on keeping track of how much we get and what I would have paid for it in the store. I know this isn't completely fair since it is organic, but it will give me an idea of whether it is worth it or not. I'm pretty sure it will be worth it. So this is what we got and how much it would be at the store. Sometimes I may have to guesstimate.
Grand total of: $17.92 Now this is just the beginning of the season. The chickens were not laying good this week because they moved them into another coop, so we should get at least a dozen per week. She also told me that come July, instead of taking one partially filled bag, we will probably have two filled bags. They also had in our bag a sheet of paper with two recipes. I will probably try the one, "Asperagus and leek soup"", I hope they always have recipes for us to try out. The jam was awesome, I'm hoping she will give me the recipe for this. I'm going to be getting a big box of blueberries within the next month and would love to make this jam. |
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My dd is making a salad. She has dandelion leaves, violet petals, and sliced carrots. It is rather pretty. Doesn't taste to bad either. |
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Just thought I would check in. Were doing fine, just busy with life, work, co-op, science fair, school, etc.... I did want to share two recipes with you all. Cracked Wheat Sourdough Bread -this one I've been using for the last few months. It also has flax seed and sunflower seeds. Zuppa Toscana Knock-Off just made this one over the weekend, even my 8 yo liked it. |
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I would like to try as much as possible to only spend $25 on food this week, not counting a box of peaches that didn't come in last week.. In order to do this I need to plan our meals. Luckly I'm still pretty stocked on things. Breakfast:
Lunch: this is usually what ever is leftover from the night before. Back up will be p&b sandwiches. Dinner:
Dessert:
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Some things are carried over from last week and husband will be out of town Tuesday and Wednesday Night and we will be going to a wedding Saturday night.I went ahead and put possible nights this time, usually I try to stay away from doing that because I never follow that plan, but I have alot of things going on in the evening this week, so I need to have things that I can make easily on certain nights.:
I'm also going to make some rolls today. I want to make the dough up, and instead of doing the second rising, form them and put them in the freezer. I also found this recipe for crescent rolls I would like to do the same thing with, put them in the freezer before you bake them. When I worked in a bakery, we would put them frozen on a cooking sheet and let them thaw in the frig, then in the morning we would pull them out and they would rise within an hour and cook them. I may not get ot these till next week though. |
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I have come to realize that reducing salt is a hard thing. You would be amazed at how much salt you really eat, mainly because they put it everything, weather it's for perserving or for taste. One thing I learned is if it says "fat free", that probably means "salt loaded". At any rate, I need to have a plan for meals this week. Where I can in the recipes, I will try to use less salt.
Did you notice that 5 out of 7 days are some kind of soup/stew. It's that time of year.
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I'm going to post my menu this week. It has been awhile since I have done this, but I'm rather busy this week and need to know whats cooking. I don't plan for a particular day, that just puts too much stress on me. So instead I just list what we will have and then each morning I pick what I feel like for that day.
We are leaving Friday morning to go to my in-laws for an early Christmas, I'm planning breakfast for Saturday, Sunday and Monday.
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Last year our doctors office gave this receipe to my husband. They wanted him to get more fiber into his diet to lower his colestoral (sp?). I made them this morning, we're having guest this weekend and I wanted to try something new. My dd-6 just loved them. I only had a bite, still trying to keep breads out of my diet this week. I will probably have one saturday morning with everyone else. Bran Flax Muffins 1 1/2 c. all-purpose flour (I used half ww flour) 3/4 c. flaxseed meal 3/4 c. oat bran 1 c. brown sugar (I think you could cut this to 3/4 c.) 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 large mashed banana or 1 1/2 c. shredded carrots 2 apples, peeled and shredded 1/2 c. raisins (optional) 1 c. chopped nuts (optional) 3/4 c. skim milk 2 eggs, beaten 1 tsp. vanilla 1/4 to 1/2 c. vegetable oil Mix together first 8 ingrediants. Stir in mashed banana or shredded carrots, apples, raisins, and nuts. Combine milk, beaten eggs, vanilla, and oil. Pour liquid ingredients into dry ingredients. Stir untill ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 for 15-20 minutes. This made 18 muffins. Note: I used the bananas and I used craisins instead of raisins. 10/14- I freezed these for when my sister in law and husband came and visited overnight friday/saturday. Everyone loved them. They have a lot of good stuff in them and are sweet, all that fruit. And they freeze very well. Will have to make more to pull out as needed. |
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Tomorrow I am going to go and get a box of peaches and a box pears. Does anyone have a great recipe that they would like to share with me. I have canned both before, and even flash freezed peach slices. We love pies and jams....... Thanks |
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Tomorrow I am going to go pick up my cherries I ordered. I'm getting a box of bings and 2 boxes of yellow. Last year was my first year getting some. I only got bing. I fast freezed most of them, we ate alot, and I pitted enough for 2 crisp. Do you have any suggestions? Recipes? |
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Well, according to my cooking schedule that I put out a few days ago, I am suppose to make meal to put in the freezer that contain beef. So this morning I spent about 2 1/2 hours and made 10 meals. 2 Taco Soup 2 Sloppy Joes 2 Tator Tot Casseroles 2 Winter Barley Soup 2 Chili Next month when I do my beef week, I will find other recipes to make. I'm sure I will probably have a couple of these leftover, so I'll want somthing new, and that way my family doesn't get completely tired of having the same thing each month. Next week I will be cooking with Ham. I have one in the freezer, so I may cook it up for Sunday dinner and use the leftovers for some casseroles. |
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Well, this is what we are having for dinner this week:
What are you having for dinner? |
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Easy Bean Enchiladas 19oz enchilada sauce 31oz. refried beans cheddar cheese, shredded chopped onions tortilla shell (we use w.w.) Put about 1/4c. of enchilada sauce in bottom of 9x13 pan. Fill tortillas with beans, cheese and onions. Put into pan, pour remaining sauce over, sprinkle with cheese. Put in heated oven of 400*. Cook covered for 30-40 minutes till bubbly. Should make 8-10 enchiladas. Serve with sour cream. You could replace the beans with chicken. |
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O.K., for dinner this week we are having in no particular order, just knowing helps me.
What are you having for dinner this week, anything yummy to share?
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I got this recipe from "The South Beach Diet". It's my all time favorite. 1can (15 ounces) chickpeas 2 tbsp. fresh lemon juice 1/2c. tihini (sesame paste) 1/4c. chopped yellow onion 3 cloves garlic, chopped 2 tsp. extra-virgin olive oil 2tsp. ground cumin 1/8 tsp. ground red pepper 1/2 tsp. salt Chopped fresh parsley (optional) Drain the chickpeas, reserving 1/4-1/2 cup of the liquid. Combine all ingredient except the parsley, in a blender till smooth, adding the chickpea liquid to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Garnish with parsley. Serves 5 |
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Here is this weeks menu. The ones with * are already in the freezer to be pulled out.
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I just wanted to mention a blog I found that is just recipes. Everyday she puts out a new one. They sound pretty good. I'm going to start trying one each week. Here is her link . |