My sister-in-law (and BMCC member) shared this website with me and I HAD to spread the news!
Thursday, December 11, 2008
My sister-in-law (and BMCC member) shared this website with me and I HAD to spread the news!
Saturday, November 22, 2008
I don't know about you, but I tend to forgot all those great coupons I get in the mail, at HOME. Not the best place for them. Especially if I'm trying to save money and lower my expenses.
Wednesday, November 05, 2008
Monday, November 03, 2008
two casseroles at once. Then freeze one for a later date. Sounds like
a good time saver to me!
If you have some ideas regarding freezing casseroles, please leave a comment.
Sunday, October 26, 2008
Saturday, October 18, 2008
Thursday, October 09, 2008
It's official. I have spoiled my daughters.
Wednesday, October 08, 2008
Michael Chiarello's Chicken Bolognese. It's our family favorite - by far! I posted the link to this recipe in 2005, but thought I would re-post it. This time with an image. I've been wanting to add images, but get caught up in making and eating the dinner and forget to take a picture.
Sunday, October 05, 2008
Bean and Cheese Enchiladas
2 large corn tortillas (like Mission Super Size)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1 enchilada (half of recipe) • Calories: 187 • Fat: 2g • Sodium: 976mg Carbs: 29g • Fiber: 4g • Sugars: 5g • Protein: 12g • POINTS® value 3*
Okay after watching an episode of kitchen nightmares in which Chef Ramsey is trying to teach someone how to make proper broccoli soup I decided to give it a try...and the whole family loves it.
I take two bunches of organic broccoli
3 or 4 stalks of celery (organic always if you can find it)
Chop it all up...wash and boil in enough water to cover until soft.
Drain but make sure to save the liquid.
Puree veggies in a food processor or blender adding back some of the liquid to get a good soup consistency.
Season to taste with salt and garnish with a bit of shredded cheese on top.
We also like oyster crackers with it too....yum!
Easy Beef Stroganoff
1 lb. hamburger
1 medium onion diced
1 clove garlic minced
1- 10-1/2 oz. can Cream of Mushroom Soup
1/2 Cup Sour cream
2 Tblsp. Catsup
2 tsp. Worcestershire sauce
Noodles - Cooked in salted boiling water
Saute onions in a little olive oil till they are soft. Add meat and
garlic and cook till meat is done. Combine remaining ingredients
except sourcream and noodles and add to meat. Heat through. Then mix
in sourcream and heat but do not boil.
Serve over noodles. I mix the noodles and the meat mixture all
together in the pot.
Tuesday, September 30, 2008
I do our school newsletter. If I need a filler I add in a "Healthy Tip of the Month." My tips come from Raising Healthy Eaters, 100 Tips for Parents by Henry Legere, M.D.
There are many things you can do to encourage your children to enjoy their meals, but one thing you should not do is prepare different meals for them. Your children will not allow themselves to starve, so don’t worry if they skip the occasional meal or if they just pick at some of your dishes. You’re not a waitress, and your kitchen isn’t Denny’s, so don’t feel that you have to whip up a separate meal for each of your kids. Let’s face it: most parents don’t have the time or the energy to prepare a separate meal for each member of the family, and you shouldn’t feel obliged to.
There are some things that you can do, however, to encourage your children to eat with the family. Include your kids in a weekly or monthly menu planning, but don’t allow them to engineer each meal around their one or two favorite foods. You should be aware of your children’s favorite dishes and do your best to incorporate them into your menu at least every other week. For typical meals, incorporate familiar and acceptable dishes, but keep in mind that children still need to be exposed to new types of foods. Remember, kids may reject a food more than ten times and then come to like it, so persevere.
Sunday, September 21, 2008
Saturday, September 20, 2008
Friday, September 12, 2008
Tuesday, September 09, 2008
Monday, September 01, 2008
• knowing what your family eats and what they won't.
• Certain things are cheaper at Costco, like meat, bread, eggs and milk
• Keep a food journal that tracks prices of foods you regularly eat
• One thing I practice, that I enjoy is getting the grocery store ads and going over what menu I could do with all the sale items.
• I also look at the ads to stock up on what is a good deal, like cereal or juice. (this is where the journal comes in handy)
• I almost never buy cleaning products, paper products, or baggies or foil at the grocery store. Once a month I will go to Walmart or Target to get those. The price differences are huge
• for my weekly menu I try to have at least one dinner that leads to the next, like pork cutlets one night and fried rice the next (I use the left over pork from the day before) or BBQ chicken one night and BBQ chicken pizza the next. There are lots of meals that use small amounts of meat, like stir-fries, casseroles, pasta dishes, and soups
• A great book and website is "Miserly Moms" by Jonni McCoy. She has some great tips. (there is also a website. The link is in our favorites list to the right.)
• Another tip, I got from my single mom, is I always use cloth napkins, real plates and flatware. No paper or plastic. It's a waste of money. I can wash cloth napkins and dishes and stainless flatware. People think it's fancy, but I'm really being cheap. It's amazing what just getting rid of paper napkins will do
• Find a friend, relative or neighbor who has fruit trees. Offer to pick the fruit and take some home with you. They usually have more than they can eat. My girls LOVE doing that and then I get a bunch of free food. My mother-in-law has 2 apple trees (among other things). I make tons of apple sauce. It's so good. Better than store bought and MUCH cheaper.
• Plant a garden. You don’t need a lot of space. One or two nice size planter boxes work great. Things like tomatoes and lettuce are easy to grow and so good from the garden. Make sure you plant things your kids will want to eat. Some type of window screen on top if you have birds or critters that you need to keep out. If you have an onion or garlic that has sprouted in your kitchen, put the entire thing in the ground or in a pot. The greens will grow and you can use them to flavor all your dishes when you don't have the onion or the garlic. Also good in salad.
Wednesday, August 20, 2008
Sunday, August 17, 2008
Sunday, July 20, 2008
Sunday, July 06, 2008
Tuesday, June 17, 2008
Friday, June 13, 2008
This is a recipe from one of our members. I can't wait to try it. I love pasta salad and this sounds fabulous. Especially, like she says, on a hot summer night. I think I may need to try it in at the lake too! Sounds perfect.
I have made this for years for work potlucks and family functions and I get asked time and again for the recipe - it's hilariously easy and this is really good with some fresh bread on hot summer nights when you don't feel like cooking!
Cook a family size cheese tortellini package (such as Buitoni or
Safeway Select brand) according to package instructions.
In a large bowl, combine the following with the cooked tortellini:
- Slightly less than half a pint of halved cherry or grape tomatoes
- 1 small can sliced black olives (drained)
- 1 can quartered artichoke hearts (NOT the kind in marinade)
- About 1/2 cup or more of cubed mozzarella cheese (fresh mozz if consuming salad within a few hrs of making it, otherwise it falls apart once the dressing soaks in)
- About a cup of steamed and cooled broccoli (steaming in those new Ziplok steamer microwave bags is awesome and a huge time saver)
- Girard's Olde World Italian dressing (to taste - usually about 1/2+ bottle)
I put everything in a large tupperware bowl with a lid, and then give it a good shake. Refrigerate until ready to use. May need to add more dressing if it has been sitting for a bit. The addition of shredded roasted chicken would be good, or diced/cubed salami.
Saturday, June 07, 2008
Friday, June 06, 2008
Do you have left over chicken? Use it to make chicken enchiladas.
This is my sister’s recipe. Her husband and daughter love them. Enjoy.
9x13 Backing Dish
Small Soft Taco size tortilla's (both corn and flour are good)
1 can Enchilada sauce (mild Rosaria brand isn't spicy-mild is spicy with all other brands)
1 bag Mexican style pre-shredded cheese
Grease pan. Take tortilla shell fill with
pre-cooked chicken (break up into small pieces or
shred), ground beef, steak. Roll up - put in pan until
you fill pan. Open sauce pour over all the
enchiladas (doesn't have to cover perfectly)
Top with cheese. Heat in oven 20 to 25 min at 350˚ pre-heated
My step-grandmother made this for Easter dinner. Everyone loved it. We all look forward to having it again.
1 can cream style corn
1 can whole kernel corn, drained
1 cube butter, melted
1 c. sour cream
4 tbsp. chopped onions
2 large eggs
1 pkg. Jiffy Corn Bread Mix
Mix altogether and bake 45 min. at 350 degrees