Archive for September, 2012

What’s for Supper?

Sunday – Ham String Beans and Potatoes (This didn’t make it on the  menu last Wednesday and I needed a cool weather/crockpot dish.)

Monday – Buffalo chicken flavored breaded baked boneless, skinless chicken thighs with rotini mac and cheese and fresh broccoli with olive oil and garlic plus cucumbers dipped in blue cheese dressing.

Tuesday – Leftover Ham String Beans and Potatoes (I even had some to freeze for a quick supper.)

Wednesday – One of those cheesy hamburger dinners out of a box sort of things with leftover broccoli. (I rarely buy these anymore but it was a steal as I combined a stupendous store deal with some coupons.)

Thursday – Smoked sausage with onions and peppers and a homemade pierogi casserole (recipe to follow) Not so healthful, but frugal and filling.

Friday – Chicken and vegetable stir fry over brown rice

Saturday – Chili


This is a simple apple pie recipe. You may certainly make alterations to healthify it as using butter instead of shortening for the crust or an alternate crust recipe altogether. Using less sugar is also an option to make this a little more healthful.  I do not alter the recipe for the crust because it is so simply good and foolproof.

Double crust

2 c all purpose flour

1 tsp salt

3/4 c shortening

1/4 c very cold water (I put my water in the freezer when I begin to make the crust.)


6 large cooking apples (I like to use a combination for better flavor.)

3/4 cup sugar (This really depends on how tart your apples are. I’ve used 1/4 and sweeter apples.)

2 Tbsp flour

1 tsp cinnamon

1 Tbsp butter

Combine flour and salt. Cut in shortening until mixture is uniform.

Sprinkle with water and toss lightly with a fork.

Work dough into a firm ball.

Divide ball into two parts and press into flat circles on a lightly floured surface or pastry cloth.

Roll bottom crust 1/8 inch thick and 1 1/2 inches larger than an inverted pie plate.

Pick dough up around rolling pin and place in pie plate. Trim dough using kitchen shears. Preheat oven to 400 degrees F.

Fill with apples combined with flour and cinnamon. Dot with butter. Top with top crust, decorate, and/or at least make sure there are slits to vent. Bake for 30-40 minutes or until crust is starting to brown and apples are tender.

I had extra apples cut up so I made some mini apple crisps. I combined flour, brown sugar, white sugar and butter, which I sprinkled on top of apple chunks mixed with cinnamon and sugar. Use rolled oats in addition to or in place of flour to healthify. Extra dough was used to make a few heart crusts for decoration.

What’s for Supper?

It appears we have some big changes looming on the horizon for the frugal and healthful house. In addition to trying my best to adhere to my own $200 a month grocery challenge, I’ll be utilizing all we have from the garden and from the pantry.

Sunday – Leftover pizza from a family get together.

Monday – Chicken Garam Masala over brown rice with broccoli in garlic and olive oil

Tuesday – Spaghetti with Italian poultry sausage, sliced cucumbers and tomatoes with fresh basil

Wednesday – Ham, string beans, and potatoes, garlic bread

Thursday – Leftovers

Friday – Breakfast for supper, either oatmeal pancakes or egg and cheese bagels

Saturday – Grilled chicken, zucchini cakes, sliced cucumbers and tomatoes with fresh basil

I found this new favorite treat when I was following along with Money Saving Mom and the 4 Weeks To Fill Your Freezer series.

We’re enjoying one of the few summery weather weekends left and it has been a rather hectic weekend too. Great excuses for a no bake treat. This is a double recipe so you have some to eat now and some to tuck away in the freezer.

2 cups oatmeal
1 cup peanut butter (or other nut butter)
2/3 cup honey
2 cups coconut flakes
1 cup ground flaxseed
1 cup mini chocolate chips
2 tsp vanilla
Mix everything above in a large bowl until thoroughly incorporated.
Let chill in the refrigerator for half an hour.
Once chilled, roll into balls and enjoy!
Store in an airtight container and keep refrigerated for up to 1 week or throw some in a zip top bag to freeze.
This doubled recipe made 38 energy bites. I may have went a bit large. 😉 Thank you Smashed Peas & Carrots for such a yummy recipe.
You know what I love about these? Your family will be eating ground flaxseed and won’t even know it. Ground flaxseed contains fiber, 4 grams in two tablespoons. To show you a comparison, 1 1/2 cups of oatmeal contains the same amount of fiber. Flaxseed contains high levels of antioxidants called lignans which can help prevent unchecked cell growth. Were you aware that your body cannot make omega-3? You need to get it from a food source or take a supplement. When you hear omega-3 you usually also hear fish oil right along with it. Flaxseed is an excellent source of the plant version of omega-3, a.k.a alpha-linolenic acid. OK, enough with the scientific jargon. It’s good for you. Eat more ground flaxseed!

What’s for Supper?

Sunday – BLT’s and our Saturday Sweet for dessert.

Monday – Speedy chicken Parmesan (made with Kraft Take Two’s, and these are just awesome), pasta and sauce, salad

This chicken is delicious and quick and is a great option if you can find a coupon to match with a sale for the cheese/bread crumb combo. You could also make something similar for the freezer all ready for the baking dish by making your own cheese stuffed chicken breasts.

Tuesday – Stuffed Cabbage Rolls (another great freezer recipe)

Wednesday – Chicken and vegetable stir fry with brown rice

Thursday – Stuffed Mariachi peppers (recipe to follows at a later date), green beans (cook extra and reserve for Saturday)

Friday – Leftover stuffed cabbage rolls

Saturday – Old fashioned hamburger casserole (Brown a pound of ground beef with a small onion, chopped. Drain. Place in casserole dish with tomato soup and canned or cooked frozen or fresh green beans. Top with mashed potatoes and cheese of choice. Bake at 350 degrees for 25-30 minutes.)

This is a favorite recipe, and if you have been following along you’ve probably seen it before. It’s easy and I usually have everything in my pantry to make it except for the chocolate bars. I have a good friend who enjoys the chocolate and peanut butter combination and because I’ve been watching my sugar intake more closely lately I will probably be sharing some of this recipe with my friend.

Remember that to ‘frugalize’ this further you could always use clearance milk chocolate that you purchased after a holiday or look for a good sale.

To ‘healthify’ the recipe somewhat, I would use all natural or homemade peanut butter and dark chocolate.

Mix together:

2 cups sugar

2 cups flour

2 tsp baking powder

pinch of salt

2 tsp melted butter

1 cup milk

4 eggs

1 tsp vanilla

Spread into a greased and floured jelly roll pan, sheet pan, or a large cookie sheet.

Bake at 350 degrees fahrenheit for 15-20 mins.

Let cool slightly and spread with peanut butter. The recipe calls for a cup but I believe I used a little more.

I refrigerated it at this point to get the peanut butter to the point where I could spread the chocolate.

Melt 3 large chocolate bars by whichever method you prefer. I used the microwave and started at 1 minute then needed two more 30 second increments, stirring after each. I used about 10.5 ounces of chocolate and it seemed to be just enough.

This is important! Cut the bars now while everything is still warm and then refrigerate.  If you choose to make these this weekend, I hope you enjoy yours as much as we will ours.  Yum!

We started out the month needing to stock up on a few pricey items, but these purchases will carry over into future months. This may cause our balance to be over the limit, but because we looked for sales and cost compared, it will save us money in the long run.

The purchase of kitchen trash bags, tp, and cocoa totaled $19.45, but will carry over into future months.

Our entire Giant store trip totaled: $84.27

Some deals worth noting include a FREE Luna Protein bar, purchased with store coupon, Smart Balance butter spread for $.35 with high value coupon, and four packages of Lender’s bagels for $2 using a store deal of buy four specific items and get $3 off.

I saved a total of $37.77 which means without coupons and other frugal shopping practices my bill would have been $121.70 = OUCH!

My Wegmans trip totaled: $48.08

It consisted of organic milk, produce, brown rice, a splurge on shrimp, and bulk boneless, skinless chicken thighs, as well as cat litter and a $2.99 bag of candy that I did not put into the cart. I’m not sure how it got in there. It must have been my shopping counterpart. Most of the purchases were made in hopes of a shift to even healthier eating. I notice this kind of shift always causes rebellion in the ranks. 😉

Total so far this month: $132.35

What’s for Supper?

It’s a busy week. Takeout twice in one week is completely out of character for us, but we all know how life happens.

Sunday – Takeout

Monday – Baked steak, mashed potatoes, gravy, corn

Tuesday – Buffalo chicken and rice, salad

Wednesday – Freezer stuffed cabbage rolls

Thursday – BLT salads

Friday – Breakfast for supper, ham, eggs, fried potatoes

Saturday – Takeout at a relative’s home while helping with a project.

Do you have this problem?

Grate them up and make this yummy cake for your family!

1/2 c softened butter

1-3/4 c sugar

1/2 c canola oil

2 eggs

1 tsp vanilla extract

1 c  milk

1/2 c buttermilk

2-1/2 c all-purpose flour

1/4 cup baking cocoa

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 c shredded zucchini

1/2 c chopped pecans

1/2 cup milk chocolate chips

In a large bowl, beat butter, sugar and oil until smooth. Add eggs, beating well after each addition. Stir in vanilla. Combine milk and buttermilk. Combine the dry ingredients and add to the batter alternately with milk mixture, beating well after each addition. Fold in your shredded zucchini and chopped pecans.

Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Dust with confectioners sugar.

(I used two 8 x 8 square baking dishes to be able to share.)

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