By Beth Rank
I am very blessed to have my choice of 4 different grocery stores within about a 1-2 mile radius of my home. This is very convenient for me because I can check the ads for sales and I do not waste a lot of gas going from store to store. I am able to take advantage of getting good deals. I realize that many do not have this luxury though, and must make do with whatever store is in their area.
I try to keep my pantry stocked with canned tomatoes and have found that Aldi's has the best deal on these. If you have an Aldi's near you, take advantage of their cheaper, yet good canned goods. I cannot stress how important it is to keep basic things stocked in your cupboards like canned and dried beans, veggies including tomatoes, canned soups, pasta and rice. Not only are they handy to use, they could be a lifesaver in an emergency.
This week, chicken is on sale, so I will be buying a couple of family packages and freezing some. I will probably make a casserole and put the rest in the freezer. Ground beef is on sale, so is block cheese, fresh tomatoes, and lettuce. Sounds like the old boy and I will be having tacos. Did you know you can make your own tortillas, refried beans and taco seasoning? I will post recipes below. My point is, I am planning my meals for the week around what things are on sale. Huge savings this way!
I would like to encourage people to share these articles with their children and young people so they can begin to learn how to stretch their money and show them how to take the time to prepare healthy food. I see so many living off from fast food! Such a waste of good health and money! Bring your children into the kitchen and teach them some basic, healthy recipes. Many have no idea how to cook an egg, let alone a casserole!
Homemade Taco Seasoning:
Ingredients
1/4 cup all-purpose flour
1/4 cup chili powder
3 tablespoons dried minced onion (or add chopped onions when browning ground beef)
1 tablespoon garlic powder
2-1/2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons ground cumin
1-1/2 teaspoons cayenne pepper
1 teaspoon paprika
Additional Ingredients:
1 pound lean ground beef
3/4 cup water
Directions:
Combine the first nine ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (about 1 cup total).
To prepare seasoned beef: In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1/4 cup taco seasoning mix and water. Bring to a boil; cook and stir for 2 minutes.
Easy Flour Tortillas:
(Makes 8)
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
Directions:
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
Refried Beans Recipe
Ingredients:
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) olive oil
1/4 cup water
Salt to taste
Cheddar cheese (optional)
Directions:
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.
3 Add the onions and oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. The person who's recipe this is doesn't. They discard the cooking liquid and just add some water back into the frying pan when they are frying the beans.
Sunday, February 2, 2014
Sunday, January 19, 2014
Getting the Most Out of Ground Beef
by Beth Rank
Beef is starting to get very expensive. As I went to buy some hamburger and a roast that my local store advertised on sale, I found it to be full of fat. I am noticing that the more fatty, cheaper hamburger looks a lot like the other hamburger making me wonder if there is really any difference! I opted to buy a smaller amount of the higher quality, better looking, most expensive ground beef.
It is starting to appear that grilling hamburgers is going to cost much more money than it used to, so I have decided to start stretching it as best I can, yet keeping my meals as healthy as possible. This can be a real challenge!
I used to make spaghetti sauce with a pound of hamburger, but I am starting to use 1/2 a pound and adding veggies. I brown a whole pound with onions and seasoning and freeze 1/2 for my next batch or I can add a little barbecue sauce to it for a couple of quick sloppy joes for another meal the next day. When making chili, use less meat and increase the much cheaper beans. I stay away from the boxed "Helper" meals and opt for making my own casseroles. This way, I know what is in them. I do still use canned soups, but am working on tweaking my recipes so I can eventually get away from them.
Here is a casserole that my mother made quite often as we were growing up. It uses things that you should already have on hand. Remember to keep your pantry and fridge stocked with the basics!
7-Layer Dinner
Brown I pound hamburger with some onion if desired (please see *note)
In greased casserole layer the following and season as desired:
1layer thin sliced potatoes (about 2)
1sliced onion
Sprinkle with 1/2 cup rice
Carrots pealed and sliced (about 2 or can use frozen)
Frozen peas (may used drained, canned peas)
Layer on hamburger mixture
Pour 1 can of tomato soup and 1 can of water over it all.
Cover and bake at 375 for about 1 and 1/2 hours so everything is tender and rice is completely cooked. I use brown rice so it takes this long to get is completely cooked.
* note ~ You could use 1/2 pound of ground beef and add some beans to the meat mixture in order to stretch your meat a little farther. Freeze the other 1/2 for later.
Beef is starting to get very expensive. As I went to buy some hamburger and a roast that my local store advertised on sale, I found it to be full of fat. I am noticing that the more fatty, cheaper hamburger looks a lot like the other hamburger making me wonder if there is really any difference! I opted to buy a smaller amount of the higher quality, better looking, most expensive ground beef.
It is starting to appear that grilling hamburgers is going to cost much more money than it used to, so I have decided to start stretching it as best I can, yet keeping my meals as healthy as possible. This can be a real challenge!
I used to make spaghetti sauce with a pound of hamburger, but I am starting to use 1/2 a pound and adding veggies. I brown a whole pound with onions and seasoning and freeze 1/2 for my next batch or I can add a little barbecue sauce to it for a couple of quick sloppy joes for another meal the next day. When making chili, use less meat and increase the much cheaper beans. I stay away from the boxed "Helper" meals and opt for making my own casseroles. This way, I know what is in them. I do still use canned soups, but am working on tweaking my recipes so I can eventually get away from them.
Here is a casserole that my mother made quite often as we were growing up. It uses things that you should already have on hand. Remember to keep your pantry and fridge stocked with the basics!
7-Layer Dinner
Brown I pound hamburger with some onion if desired (please see *note)
In greased casserole layer the following and season as desired:
1layer thin sliced potatoes (about 2)
1sliced onion
Sprinkle with 1/2 cup rice
Carrots pealed and sliced (about 2 or can use frozen)
Frozen peas (may used drained, canned peas)
Layer on hamburger mixture
Pour 1 can of tomato soup and 1 can of water over it all.
Cover and bake at 375 for about 1 and 1/2 hours so everything is tender and rice is completely cooked. I use brown rice so it takes this long to get is completely cooked.
* note ~ You could use 1/2 pound of ground beef and add some beans to the meat mixture in order to stretch your meat a little farther. Freeze the other 1/2 for later.
Sunday, January 5, 2014
Budget Friendly Potatoes
by Beth Rank
Potatoes are so economical and filling. I try to always keep a big bag on hand. I store them in a cool place. Never store onions and potatoes together. They will go bad much faster. I usually scrub them well and keep the peels on unless I mash them.
For those that may be doing the Daniel fast, I have found that a baked potato topped with a little avocado instead of butter, is delicious! Avocados have been running about 1 dollar a piece where I live. When you consider the nutritional value of them, they are worth the money. I only eat 1/2 at a time and store the other half in the fridge with the pit intact. This seems to keep it from turning too brown.
Remember, the stores are counting on you to buy lots of meat right now because people get their government assistance at the beginning of the month. The prices will be higher this week. Try to hold off buying a lot of meat until the end of the month when it will most likely be cheaper. I know that is easier said than done, but just try your best, ok?
Here are a couple of Potato recipes that use items you hopefully are keeping stocked up on.
Potato Omelette
Serves: 6
1 lb potato, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs
salt
Directions:
1 Slice the potatoes as thin as possible and dry with a paper towel.
2 Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
3 Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
4 Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
5 Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
6 Cover and cook for about 5 minutes longer.
7 Cut into wedges and serve.
Potato Soup
Servings:8
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1-2 cups smoked beef, turkey or chicken sausage
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Directions:
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
2 Then cook over medium heat until potatoes are tender.
3 Stir in the chicken bouillon, salt (if using), and pepper.
4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
6 Add in cheese and stir until melted.
7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Potatoes are so economical and filling. I try to always keep a big bag on hand. I store them in a cool place. Never store onions and potatoes together. They will go bad much faster. I usually scrub them well and keep the peels on unless I mash them.
For those that may be doing the Daniel fast, I have found that a baked potato topped with a little avocado instead of butter, is delicious! Avocados have been running about 1 dollar a piece where I live. When you consider the nutritional value of them, they are worth the money. I only eat 1/2 at a time and store the other half in the fridge with the pit intact. This seems to keep it from turning too brown.
Remember, the stores are counting on you to buy lots of meat right now because people get their government assistance at the beginning of the month. The prices will be higher this week. Try to hold off buying a lot of meat until the end of the month when it will most likely be cheaper. I know that is easier said than done, but just try your best, ok?
Here are a couple of Potato recipes that use items you hopefully are keeping stocked up on.
Potato Omelette
Serves: 6
1 lb potato, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs
salt
Directions:
1 Slice the potatoes as thin as possible and dry with a paper towel.
2 Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
3 Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
4 Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
5 Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
6 Cover and cook for about 5 minutes longer.
7 Cut into wedges and serve.
Potato Soup
Servings:8
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1-2 cups smoked beef, turkey or chicken sausage
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Directions:
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
2 Then cook over medium heat until potatoes are tender.
3 Stir in the chicken bouillon, salt (if using), and pepper.
4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
6 Add in cheese and stir until melted.
7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Sunday, December 22, 2013
Diet Time Again
by Beth Rank
Well, here we go. January is coming and we will start to see "diet" everything! Most of America has been overeating for the past couple of months and the grocery stores make a nice profit selling processed diet food. My advice? Put the packaged food down and just walk away. It is not good for you and just wastes your hard earned money.
Last year, I did the Daniel fast mainly because I desired to get spiritually fit. I think I did it for 6 weeks. Perhaps I will do it again. No sweets, bread, meat or processed food...but that's just me. I didn't lose any weight, but that was not my goal. My goal was to be obedient and to get very serious with Abba. I wanted to cleanse my spirit and lose some of my spiritual fat!
In January, the diet, frozen, "2 bite" meals, as my friend calls them, will be on sale, but you can make your own. Simply cook your meals and divide them up into small serving portions, then put them in the freezer. I save small containers for this purpose. These are so much better because you know what is in them and you save so much money!
Here are the seasonal fruits and veggies that will be available and on sale: Oranges, Pears, Grapefruit, Tangerines, Broccoli, Carrots, Cauliflower, Celery, Chard, Collards, Kale, Kiwi, Avocado, Cabbage, Spinach.
I have included some recipes to use some of these vegetables and one for cheap homemade protein bars for those with a sweet tooth. Don't forget to keep eating that fruit!
Healing Cabbage Soup (low calorie)
~ recipe makes 8 servings
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules (you could use 1-2 boxes/cans of vegetable or chicken broth in place chicken bouillon and most of the water)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Directions:
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
~Note ~ You could add spinach or kale to this and it would still be low calorie. I would not recommend freezing this, but it might be ok...
Broccoli-Cauliflower Salad (uses seasonal veggies)
~ recipe makes 8 servings
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices turkey bacon (may be omitted or simply use sunflower seeds)
Sunflower seeds (as many as desired or may be omitted)
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions:
Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon and/or sunflower seeds.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
~ Note ~ I use less sugar and 1 tablespoon vinegar and some people add raisins
HOME MADE PROTEIN BARS (On A Budget)
- Make High Protein Fudge Bars For less than 49 cents per bar!
Ingredients (Makes 5 Bars)
- 8 scoops chocolate protein powder
- 1 cup oatmeal
- 1/3 cup natural peanut butter
- 3 tbsp honey
- 1/2 cup 1% milk
- 3 tbsp crushed peanuts
Directions
1. Mix together the protein powder, oatmeal, peanut butter, honey and milk.
2. Form into 5 bars and then roll in the crushed peanuts to finish.
3. Place in the fridge for about 30-45 mins or until solid
Well, here we go. January is coming and we will start to see "diet" everything! Most of America has been overeating for the past couple of months and the grocery stores make a nice profit selling processed diet food. My advice? Put the packaged food down and just walk away. It is not good for you and just wastes your hard earned money.
Last year, I did the Daniel fast mainly because I desired to get spiritually fit. I think I did it for 6 weeks. Perhaps I will do it again. No sweets, bread, meat or processed food...but that's just me. I didn't lose any weight, but that was not my goal. My goal was to be obedient and to get very serious with Abba. I wanted to cleanse my spirit and lose some of my spiritual fat!
In January, the diet, frozen, "2 bite" meals, as my friend calls them, will be on sale, but you can make your own. Simply cook your meals and divide them up into small serving portions, then put them in the freezer. I save small containers for this purpose. These are so much better because you know what is in them and you save so much money!
Here are the seasonal fruits and veggies that will be available and on sale: Oranges, Pears, Grapefruit, Tangerines, Broccoli, Carrots, Cauliflower, Celery, Chard, Collards, Kale, Kiwi, Avocado, Cabbage, Spinach.
I have included some recipes to use some of these vegetables and one for cheap homemade protein bars for those with a sweet tooth. Don't forget to keep eating that fruit!
Healing Cabbage Soup (low calorie)
~ recipe makes 8 servings
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules (you could use 1-2 boxes/cans of vegetable or chicken broth in place chicken bouillon and most of the water)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
Directions:
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
~Note ~ You could add spinach or kale to this and it would still be low calorie. I would not recommend freezing this, but it might be ok...
Broccoli-Cauliflower Salad (uses seasonal veggies)
~ recipe makes 8 servings
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices turkey bacon (may be omitted or simply use sunflower seeds)
Sunflower seeds (as many as desired or may be omitted)
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions:
Place turkey bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon and/or sunflower seeds.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
~ Note ~ I use less sugar and 1 tablespoon vinegar and some people add raisins
HOME MADE PROTEIN BARS (On A Budget)
- Make High Protein Fudge Bars For less than 49 cents per bar!
Ingredients (Makes 5 Bars)
- 8 scoops chocolate protein powder
- 1 cup oatmeal
- 1/3 cup natural peanut butter
- 3 tbsp honey
- 1/2 cup 1% milk
- 3 tbsp crushed peanuts
Directions
1. Mix together the protein powder, oatmeal, peanut butter, honey and milk.
2. Form into 5 bars and then roll in the crushed peanuts to finish.
3. Place in the fridge for about 30-45 mins or until solid
Sunday, December 1, 2013
The Wonders of Soup
by Beth Rank
Soup is a wonderful way to stretch your food money at this time of the year. There is something about having something warm in your stomach that keeps you feeling full for much longer.
I have made soup out of just about everything and hardly anything! You can simmer a small amount of meat in some water with some onions, salt and pepper until tender, add some potatoes and carrots and you've got a good, hearty meal that sticks to your ribs. Add a slice of bread and butter and it can be heaven!
If you want, you can buy canned or boxed broth, cook veggies until tender and add already cooked turkey, chicken or beef (put the ham down, and just walk away, ok?). Making your own broth is best and the healthiest, though. You know what is in it because you make it yourself. What ever you do, make a big pot and put any leftovers not eaten in the freezer. Also, I simmer beef and chicken in water with onions, garlic and seasonings, and I freeze this broth to make soup or stew later. You do not even have to have meat at all and I have included some recipes at the end of this article.
Please remember that December is a great month for buying extra baking supplies, real butter (which can be wrapped and frozen) and turkey, which can be used for making soups and casseroles. You can get chicken and beef broth very cheap right now to keep in your pantry, to make soup on a snowy or cold, rainy day.
Please try your best to keep that pantry stocked! It is very, very important to start stocking now. Every little bit helps. I have lists of foods to always have on hand in my earlier articles. Make sure to always have some noodles or pasta around to make your soup even heartier, if you like.
Beef soup
1 lb stew meat (you can use more or less)
Onion soup mix
Onions
6-8 cups water
Potatoes
Carrots
Canned Tomatoes (or fresh or may be omitted entirely)
Canned or frozen veggies such as peas or whatever you like
A bay leaf is good in this too, but remove it before serving
Bring beef, soup mix, onions and water to a boil. Turn the burner down low and simmer for 1&1/2 hours until beef is tender. Increase heat and add carrots and potatoes. Cook these until tender then add tomatoes (if desired) and canned or frozen veggies (if desired). Cook until all is nice and hot, seasoning with salt and pepper as you go, then enjoy!
Note: You can skip the onion soup mix and use beef (better if beef has bones) with lots of onions, garlic, seasoning salt, pepper. You can add dry bouillon or canned or boxed broth if you like, too. Cook until beef is tender then add the rest. The possibilities are endless!
Leftover Baked Potato Soup
Turn a leftover baked potato into a delicious and filling potato soup. This is an interesting recipe for two that I found. It could very easily be doubled for 4 and be even better with a little frozen broccoli added.
Ingredients:
1 Tbsp. butter
1 Tbsp. flour
1-1/2 cups milk
1 Leftover baked potato, chopped into small pieces
Salt
Pepper
1. Make a roux with the butter and flour.
2. Add in the milk, potato pieces and salt and pepper to taste.
3. Bring to a brief boil on medium heat and serve.
Optional: If you have cheddar cheese, grate some up and add it after you have removed the soup from the heat. You can also add in broccoli, leftover carrots – use your imagination.
Serves 2
Sunday, November 17, 2013
Timing is Essential in Budget S-t-r-e-t-c-h-i-n-g
Just a hint for anybody looking for cheaper prices on must-have grocery items. The grocery stores know that people get their government assistance at the beginning of the month. Prices are always higher on things, especially meat at this time. They know people need their stuff, so they are going to make as much money as they possibly can. Oh, and just a heads up... beef will be starting to become extremely expensive and even hard to get since we had that early winter snow storm in South Dakota which killed a lot of cattle and because of drought, too.
I know this is so very hard, but if at all possible, try to buy your meat and basic foods towards the end of the month, when prices are usually cheaper. Buy extra if possible and freeze it. By the way, did you know you can freeze bread, milk and butter?
Always try to stay away from any processed, frozen or packaged meals. They are not healthy or filling and only waste your money. I am not saying there is anything wrong with buying a little ice cream or a treat every now and then, but we have to try harder to learn to prepare our own food. It is cheaper and much healthier.
A crock pot is such an excellent investment for busy families. Here is an apple crisp recipe you can make if you have one. It is so easy, uses apples which are at a good price right now and makes your house smell great! It is a nice treat for the family.
Crock Pot Apple Crisp
Makes 8 servings
2 lbs cooking apples (usually a tart variety), peeled and sliced (about 6 med apples)
2/3 c old-fashioned oats
2/3 c flour
2/3 c packed light brown sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup butter, not margarine
1. Add sliced apples to slow cooker.
2. Combine oats, flour, sugar, cinnamon, nutmeg in medium mixing bowl. Cut in softened butter until mixture is crumbly. Sprinkle over apples.
3. Cover slow cooker with paper towels (2 or 3 thick). Place lid firmly over paper towels (towels will absorb some of the condensation). Cook on HIGH for 2-3 hours, until apples are soft.
(I used extra spice...adding a little ground clove, too)
Remember, November and December are excellent months to buy baking supplies. Here are some things to watch out for that may be on sale. Also, you can always cook your turkey, which is an excellent meat to buy right now, take the meat off and freeze in portions to use later in soup, casseroles and pot pies. Some of these things fit into the list of foods to always keep on hand. (refer to lists in earlier blogs, please):
Flour (buy 2 if possible and keep in the fridge or freezer)
Sugar (buy 2 if possible)
Brown sugar
Evaporated Milk (good for more than just pumpkin pie, so get some extra)
Canned Pumpkin (great for making bread too)
Turkey
Mushroom soup
Nuts
Spices
Cranberries (Recipe for cranberry coffee cake recipe below)
Canned Green Beans
Fresh Sweet Potatoes/Yams
Apples
Oranges
Shalom, Shalom ~
I know this is so very hard, but if at all possible, try to buy your meat and basic foods towards the end of the month, when prices are usually cheaper. Buy extra if possible and freeze it. By the way, did you know you can freeze bread, milk and butter?
Always try to stay away from any processed, frozen or packaged meals. They are not healthy or filling and only waste your money. I am not saying there is anything wrong with buying a little ice cream or a treat every now and then, but we have to try harder to learn to prepare our own food. It is cheaper and much healthier.
A crock pot is such an excellent investment for busy families. Here is an apple crisp recipe you can make if you have one. It is so easy, uses apples which are at a good price right now and makes your house smell great! It is a nice treat for the family.
Crock Pot Apple Crisp
Makes 8 servings
2 lbs cooking apples (usually a tart variety), peeled and sliced (about 6 med apples)
2/3 c old-fashioned oats
2/3 c flour
2/3 c packed light brown sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup butter, not margarine
1. Add sliced apples to slow cooker.
2. Combine oats, flour, sugar, cinnamon, nutmeg in medium mixing bowl. Cut in softened butter until mixture is crumbly. Sprinkle over apples.
3. Cover slow cooker with paper towels (2 or 3 thick). Place lid firmly over paper towels (towels will absorb some of the condensation). Cook on HIGH for 2-3 hours, until apples are soft.
(I used extra spice...adding a little ground clove, too)
Remember, November and December are excellent months to buy baking supplies. Here are some things to watch out for that may be on sale. Also, you can always cook your turkey, which is an excellent meat to buy right now, take the meat off and freeze in portions to use later in soup, casseroles and pot pies. Some of these things fit into the list of foods to always keep on hand. (refer to lists in earlier blogs, please):
Flour (buy 2 if possible and keep in the fridge or freezer)
Sugar (buy 2 if possible)
Brown sugar
Evaporated Milk (good for more than just pumpkin pie, so get some extra)
Canned Pumpkin (great for making bread too)
Turkey
Mushroom soup
Nuts
Spices
Cranberries (Recipe for cranberry coffee cake recipe below)
Canned Green Beans
Fresh Sweet Potatoes/Yams
Apples
Oranges
Shalom, Shalom ~
Sunday, November 3, 2013
A Practical Guide for Stretching Your Food Allowance
by Beth Rank
Many people are beginning to find themselves lacking and are having to rely on government assistance these days. My goal is to help people stretch what little help they receive in order to have more money to help pay bills. I will be sharing tips on what staples to keep on hand, what foods are good buys at certain times and easy, cheap recipes. Always buy a little extra of things that are on sale instead of waiting until you are completely out and at the mercy of your store's higher prices. Remember, we are trying to get your supply of food up in case there is an emergency and so your money will be freed up to pay bills, as well.
November and December are excellent months to buy baking supplies. Here are some things to watch out for that may be on sale. Some of these things fit into the list of foods to always keep on hand:
Flour (buy 2 if possible and keep in the fridge or freezer)
Sugar (buy 2 if possible)
Brown sugar
Evaporated Milk (good for more than just pumpkin pie, so get some extra)
Canned Pumpkin (great for making bread too)
Turkey
Mushroom soup
Nuts
Spices
Cranberries (Recipe for cranberry coffee cake recipe below)
Canned Green Beans
Fresh Sweet Potatoes/Yams
Apples
Oranges
Again, here is the list of basic food to always have on hand and in stock. You can always make something if you keep these foods in your pantry and fridge:
Eggs
Milk (dried or evaporated is good in a pinch, too)
Cheese
Bread (If on sale, buy extra and freeze)
Butter
Flour
Sugar
Peanut Butter and/or canned meat
Frozen/canned veggies (tomatoes are great to use with beans and rice)
Frozen/canned fruit
Baking Soda
Baking Powder
Salt and pepper
A large bag of Rice
Dried Beans
Next month add to your basic food list:
Anything you are out of on the first list.
Onions (a bag unless you do not like them)
Potatoes and/or Sweet Potatoes
Carrots (large bag of whole carrots, not the so called "baby carrots". These last a very long time)
Cream of Mushroom soup
Cream of Chicken soup
Smoked Turkey Sausage (I always buy extra, a little goes a long way to flavor food)
Bullion (chicken, beef or veggie)
Olive Oil
Meat that is on sale (remember, it can be frozen if not used right away)
Coffee if you drink it (much cheaper to take your own!)
Some kind of spice such as Seasoning Salt, Garlic Powder, Chili Powder, Cinnamon, Vanilla (buy at least one or 2 of these every month and you will soon have quite a variety)
Here are some simple recipes to try:
Cranberry Coffee Cake (you will need vanilla for this):
~ 3 eggs, 2 cups sugar, 3/4 cup butter, softened, 1 teaspoon vanilla , 2 cups flour ,12 oz fresh cranberries. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into pieces. Enjoy!
Scalloped Potatoes with Turkey Sausage:
Potatoes (around 8 more or less depending on the size. Use russets or a baking type, not red)
Onion, 1 large or 2 small (if you don't like onion, just skip them)
Sliced Turkey Sausage
Cream of Chicken or Mushroom soup (1 can of which ever you have)
Milk
Tin Foil
~ Preheat oven to 375 degrees. Lightly grease 9 by 13 inch pan. In a small bowl, mix 1can of soup with 1/2 can of milk together and set aside. Thinly slice onions and place half of them in a layer in the greased pan. Next, thinly slice about 4 potatoes (more or less) and layer over onions. Slice smoked turkey sausage and layer 1/2 over potatoes. Cover with half of the soup mixture (do not use too much because you need enough to cover the top). Repeat these layers pouring the rest of the soup mixture over all. Cover with foil and bake for 1 hour.
Hint: Remember, if your family is small, a 1/2 package of smoked turkey sausage can go a long way to flavor rice and beans or soups and is good with eggs. Keep the other half in the freezer for later.
Shalom, Shalom,
Beth
Many people are beginning to find themselves lacking and are having to rely on government assistance these days. My goal is to help people stretch what little help they receive in order to have more money to help pay bills. I will be sharing tips on what staples to keep on hand, what foods are good buys at certain times and easy, cheap recipes. Always buy a little extra of things that are on sale instead of waiting until you are completely out and at the mercy of your store's higher prices. Remember, we are trying to get your supply of food up in case there is an emergency and so your money will be freed up to pay bills, as well.
November and December are excellent months to buy baking supplies. Here are some things to watch out for that may be on sale. Some of these things fit into the list of foods to always keep on hand:
Flour (buy 2 if possible and keep in the fridge or freezer)
Sugar (buy 2 if possible)
Brown sugar
Evaporated Milk (good for more than just pumpkin pie, so get some extra)
Canned Pumpkin (great for making bread too)
Turkey
Mushroom soup
Nuts
Spices
Cranberries (Recipe for cranberry coffee cake recipe below)
Canned Green Beans
Fresh Sweet Potatoes/Yams
Apples
Oranges
Again, here is the list of basic food to always have on hand and in stock. You can always make something if you keep these foods in your pantry and fridge:
Eggs
Milk (dried or evaporated is good in a pinch, too)
Cheese
Bread (If on sale, buy extra and freeze)
Butter
Flour
Sugar
Peanut Butter and/or canned meat
Frozen/canned veggies (tomatoes are great to use with beans and rice)
Frozen/canned fruit
Baking Soda
Baking Powder
Salt and pepper
A large bag of Rice
Dried Beans
Next month add to your basic food list:
Anything you are out of on the first list.
Onions (a bag unless you do not like them)
Potatoes and/or Sweet Potatoes
Carrots (large bag of whole carrots, not the so called "baby carrots". These last a very long time)
Cream of Mushroom soup
Cream of Chicken soup
Smoked Turkey Sausage (I always buy extra, a little goes a long way to flavor food)
Bullion (chicken, beef or veggie)
Olive Oil
Meat that is on sale (remember, it can be frozen if not used right away)
Coffee if you drink it (much cheaper to take your own!)
Some kind of spice such as Seasoning Salt, Garlic Powder, Chili Powder, Cinnamon, Vanilla (buy at least one or 2 of these every month and you will soon have quite a variety)
Here are some simple recipes to try:
Cranberry Coffee Cake (you will need vanilla for this):
~ 3 eggs, 2 cups sugar, 3/4 cup butter, softened, 1 teaspoon vanilla , 2 cups flour ,12 oz fresh cranberries. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into pieces. Enjoy!
Scalloped Potatoes with Turkey Sausage:
Potatoes (around 8 more or less depending on the size. Use russets or a baking type, not red)
Onion, 1 large or 2 small (if you don't like onion, just skip them)
Sliced Turkey Sausage
Cream of Chicken or Mushroom soup (1 can of which ever you have)
Milk
Tin Foil
~ Preheat oven to 375 degrees. Lightly grease 9 by 13 inch pan. In a small bowl, mix 1can of soup with 1/2 can of milk together and set aside. Thinly slice onions and place half of them in a layer in the greased pan. Next, thinly slice about 4 potatoes (more or less) and layer over onions. Slice smoked turkey sausage and layer 1/2 over potatoes. Cover with half of the soup mixture (do not use too much because you need enough to cover the top). Repeat these layers pouring the rest of the soup mixture over all. Cover with foil and bake for 1 hour.
Hint: Remember, if your family is small, a 1/2 package of smoked turkey sausage can go a long way to flavor rice and beans or soups and is good with eggs. Keep the other half in the freezer for later.
Shalom, Shalom,
Beth
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