Feeding my Family on $80 for a Month Part IIII

case-of-money

By Liz

 

If you haven’t had a chance, please check out Part I; Part II and Part III of this series.

Well, here we are…week 4 on my quest to save $500 for a month by only spending $80 for groceries for the past 30 days for my family of 7 plus 4 dogs.  In case you forgot, as I mentioned in my Penny Pinching June article, we have a decent sized walk in pantry, a chest freezer, a refrigerator in the kitchen and a refrigerator in the garage (used for mostly defrosting food or overflow of milk, eggs and other items) so prior to this experiment we had a decent stock pile of meat, dry goods and bread the only thing I was needing to purchase for the past month was items like milk, dairy and produce as these all have a short shelf life.

 


So how did I do this week with only $16.50 left of my $80 cash budget?

I can tell you, we put a really good dent in our food stockpile over the past month and we are down to our last loaf of bread, but we still have enough to probably use this method for another week or so, however, my family has been getting a little antsy when it comes to their guilty pleasures, things like ice cream, cookies, chips and soda, basically, all those treats they are used to having during the summer.

Now I admit, I do indulge my family on these items some of the time. We do not have these things on a regular basis in our home. In order for me to save money regularly, we don’t always have said treats and junk food. I usually make one or two baked goods for the week (a batch of cookies or a cake), things like chips and soda usually make an appearance in our house if we are having a cookout or the rest of the family comes over and although we eat our fair share of ice cream during the summer, I have noticed that generally by the 4th of July, the family starts getting burned out on it and by mid-August, I am discarding these now freezer burned treats.

Again this final week, I went to Aldi, still avoiding the variety and temptations that Winco has to offer, here is a snapshot and list of what I purchased this week:

80-dollars-prt-4-02
2 gallons of milk
10 pounds of potatoes
Bananas
Garlic
1 package of cheese slices
1 jar peanut butter

80-dollars-prt-4-03

For a grand total of $14.44. YAY!!! I actually came in under budget with $2.06 left to spare!

So what did we eat for this week?

Monday: Slow cooker, smothered chicken queso over rice.

Tuesday: Grilled hot Italian sausages and pierogies.

Wednesday: BBQ chicken on the grill/foil packet veggies (onion; summer squash & mushrooms)/garlic bread.

Thursday: Fresh slow cooker pinto beans/quesadillas.

Friday: Caprese salad pasta tossed with whatever was leftover of the sausages and chicken.

Saturday: Basil mac and cheese/fried chicken (that I forgot we had and was found in our chest freezer).

Sunday: Grilled steak/baked beans/simple salad with cucumbers and tomatoes.

Looking back, I am thankful it was a successful experiment and I was actually able to save my family the $500, if not more for the month. This was a challenge though, not going to lie about it, I probably would have had an easier go of it, if my meal planning was not as vast as it was and we ate things like beans and rice every Sunday or homemade pizza every Friday, but like I said previously, we like variety and it was nice to know that I was able to accomplish that with my stockpile and pantry offerings, sprinkled in with some fresh perishables.

piggy-bank

As previously mentioned, I will probably institute these kinds of penny pinching months at least twice a year into our savings plan and depending on what kind of deals I can gather during the regular months, and probably to the dismay of family, maybe, eventually make this a quarterly event. I will keep you updated.




Future Golden Girls

 

golden-girls-01

By Liz

What can I say about the “Golden Girls” that hasn’t already been said? This is probably one of my top Simple Pleasures probably because it will always represent time I spent with my sister.

golden-girls-02
“Picture it…..1980’s…”my sister and I were teenagers in the 80’s and it would have seemed unlikely that we would have enjoyed this show, since it was not the typical peer related television show of our generation. Sitcoms like; “The Cosby Show”, “Family Ties” or “Growing Pains” were more suited for our demographic, however, we are huge fans of sarcasm….and great sarcasm at that.




Apparently, we were not alone in our thinking. The show won several awards, including the Prime time Emmy Award for Outstanding Comedy Series, twice; three Golden Globe Awards for Best Television Series – Musical or Comedy; each of the four stars received an Emmy Award, making it one of only three sitcoms in the award’s history to achieve this. The series also ranked among the top-10 highest-rated programs for six of its seven seasons. In 2013, TV Guide ranked The Golden Girls number 54 on its list of the 60 Best Series of All Time and in 2014, the Writers Guild of America placed the sitcom at number 69 in their list of the “101 Best Written TV Series of All Time”.

golden-girls-05
My sister and I have always been close and as we became adults we would always joke and still do that when we become retired old ladies, and if our husbands pass before we do, we will probably be living together somewhere in Florida and living via Golden Girls fashion. I embody Sophia, while my sister personifies Dorothy. We have referenced quotes from the show over the years many times and I have assigned the show’s theme song as my sister’s ringtone on my phone and on more than one occasion, we have gotten together to binge watch some episodes, now that I own the Golden Girls complete series on DVD (thank you my wonderful husband for that Christmas gift!).

golden-girls-04
When we get together for one of these Golden Girl gab fests, with this classic comedy on in the background we talk about all the usual things, work, dreams, life, kids, food (cheesecake) etc… Currently, my sister and I live in the same city, but on opposite ends, so we are about an hour’s drive away from each other, this may not seem like a big deal to most, but for two sisters who used to share a room while growing up, as well as a highly, dysfunctional family, sometimes it seems like thousands of miles.

At this season of each of our lives, we are both busy and get together when we can. Sure we spend the holidays together with our entire families in tow and while neither of us would trade those times for anything; sometimes we just miss the alone time of just the two of us… Sophia and Dorothy.

golden-girls-03

So to you, my dear sister: *”Thank you for Being a Friend”!

*”Thank you for Being a Friend”, by Andrew Gold, copyright 1978

 


Sauteed Cauliflower with Lemon

cauliflower

By Liz

This is a light and easy side dish that will go great with any meal.

Ingredients:

lemon-cauliflower-011 head of cauliflower, rinsed

1 – 2 small lemons rinsed and cut into ¼ size wedges

2 tablespoons Olive Oil

Salt and pepper to taste

Grated Parmesan cheese, optional

lemon-cauliflower-02

Directions:

1. Rinse and core the head of cauliflower.

2. Rough cut cauliflower into large bite size chunks.

3. Heat olive oil in a large non-stick skillet over medium to high heat.

lemon-cauliflower-03

4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).

5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.

6. Discard lemon wedges; serve hot with a sprinkle of grated Parmesan cheese if desired.

Enjoy the printable recipe card below.

lemon-cauliflower-04

Sauteed Cauliflower with Lemon
Serves 6
A light and easy side dish, bursting with flavor.
Write a review
Print
75 calories
7 g
1 g
5 g
2 g
1 g
125 g
69 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
125g
Servings
6
Amount Per Serving
Calories 75
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 69mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
97%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower, rinsed
  2. 1 – 2 small lemons rinsed and cut into ¼ size wedges
  3. 2 tablespoons olive oil
  4. Salt and pepper to taste
  5. Grated Parmesan cheese, optional
Instructions
  1. Rinse and core the head of cauliflower.
  2. Rough cut cauliflower into large bite size chunks.
  3. Heat olive oil in a large non-stick skillet over medium to high heat.
  4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).
  5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.
  6. Discard lemon wedges before serving.
Notes
  1. Serve hot with a sprinkle of grated Parmesan cheese if desired.
beta
calories
75
fat
5g
protein
2g
carbs
7g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Feeding my Family on $80 for a Month Part III

money-04

By Liz

If you are just tuning in, feel free to check out Part I and Part II of this series.

So how did I do this week with only $32.10 of my $80 for my Penny Pinching June?

We are really getting down to the wire here and although my dry pantry staples and freezer are still in good shape, it is really things like my perishables I am having issue with. 

We are starting to miss a lot of dairy, items such as cheese, margarine, yogurt, sour cream and now that summer is here, ice cream.  I have been substituting real butter for the margarine, and while agree it tastes better and is better for us, real butter is expensive and does not stretch as far as margarine in certain recipes so I had to break down and get a tub.

Again I went to Aldi, I think I have been doing this to avoid Winco, there are just too many options at Winco, and I feel like I would be overly tempted to purchase more and blow through my cash budget.

Here is a snapshot and list of what I purchased this week:

80-dollars-prt-3-01

1 tub margarine

1 package cream cheese

1 package tortillas

2 dozen eggs

2 rolls of ground turkey

4 avocados

4 peaches

80-dollars-prt-3-02  80-dollars-prt-3-03

I spent a total of $14.63 at Aldi.  Shortly after I got home, I realized I forgot to pick up milk, thankfully one of the boys was already out for the day, so I texted him and asked him to pick up 2 gallons, but he only brought home 1 (kids…insert big sigh here). I repaid him the 97 cents for the milk at dinner time. So my grand total spent for the day was $ 15.60, leaving me $16.50 for my final week of this challenge.




So what did we eat for this week?

Monday: Chili Dog Enchilada Casserole/ homemade potato wedges.

Tuesday: Pork Chili

Wednesday: Hamburgers/macaroni salad.

Thursday: Pizza (prior to the month I had found some rather large take and bake pizza’s that were discounted at Walmart so I picked up a couple and had them in stored in my freezer).

Friday:  Lemon Chicken Penne/garlic bread/salad.

Saturday: Spaghetti with Bolognese sauce (I had a spaghetti squash in my fridge for quite some time, so I made this for me instead of the pasta to cut back on the carbs.

Sunday: In honor of Father’s day and in an attempt to spoil my husband who is also a fabulous dad…I made steaks on the grill (that I butchered from a roast)/garlic smashed potatoes/green beans with lemon/sourdough rolls/dark chocolate cake with fresh raspberries.

One more week and it is going to be a huge challenge since our micro garden is now exploding and I need to put those ingredients to use, personally, I am starting to have cheese withdrawal and its summer so my kids want to know…WHERE IS THE ICE CREAM???

 

 


Five Frugal Friday

piggy-bank-02

By Liz

Summer is here, the days are getting hotter and longer and our revolving door is in full swing with work, education, cookouts, vacations and family time.  Looking at that list you would think that it might be tough to save some cash, but here are some things I did this week that saved us some green.

garden-jalepenos

1. Spared some jalapenos.  Our jalapeno plants are taking off this year, so much so that there is only so much I can serve my family.  I harvested this batch for the day and flash froze them for future in salsas, food bowls, and my open faced jalapeno bombs.

garden-veggies-in-chilli

2. Used a fresh harvest for dinner. Keeping with our micro gardening theme, two days after I flash froze all those jalapenos, we had a few more that were ready to be used, along with a bell pepper and a handful of pitiful shaped Roma tomatoes. I peeled and pureed the tomatoes, diced up all the peppers and used them in my pork chili that evening.

detailing

3. Detailed the inside of my car. This one was really all my hubby’s doing. My car has been used this spring to haul bags of dirt, compost, free fire wood, and hairy dogs. To say that the inside of my car needed a good cleaning would be an understatement.  My hubby spent hours going through every little nook and cranny.  My car looks and smells new again and we didn’t have to pay to have it professionally serviced.

hair-color

4. I colored my hair. Probably much to the dismay of my hair stylist (sorry Leslie), I color my own hair approximately every 4 to 6 weeks. I know that the day will come when I will need to seek professional services for this bit of vanity, but for right now, I can get away with a box of hair color that is less than $10, and believe it or not, I always seem to get compliments on my hair, so I know that I have a chosen a color that suits me and doesn’t make me look like I have clown colored hair.

payroll-studies

5. I am spending my Saturday’s this summer keeping up my certification. OK, depending on how you look at this one, it might not really be considered frugal. Every 5 years I have to re-certify as a CPP (Certified Payroll Professional) making sure I am up to date on the latest rules and laws as it governs the payroll industry. Even though I am unsure if I will ever go back to this profession, education is never a waste of one’s time or money. (and it never hurts to have a Plan B in your back pocket).

So there you have it, some ways I was able to save some dough this week. What kinds of things did you do to save some moola?

 


Hearty Rustic Pork Ragu

pork-ragu-08

This hearty and delicious recipe is packed with vibrant flavors and is a great way to sneak vegetables in if you have picky eaters.

Not only is this meal great for those cold chilly days, but it is also great for the summer when you’re cooking for a crowd and don’t want to heat your kitchen up by turning on the oven.

This is one of those great meals you can assemble in the morning and don’t have to touch until it is time to be served and on busy days…who doesn’t love that?

pork-ragu-02

Ingredients:

2-3 pounds pork roast or tenderloin

1 large onion, chopped

2 large carrots, peeled and chopped

3 ribs of celery, rinsed and chopped

1 medium bell pepper, chopped

4 -5 cloves of garlic, peeled and sliced

1 teaspoon kosher salt

1 teaspoon of ground black pepper

¼ teaspoon red pepper flakes (optional)

3 cups spaghetti sauce

pork-ragu-04

Directions:

1. Spray a 6 quart slow cooker with non-stick spray.

2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.

3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.

4. Pour spaghetti sauce over pork and vegetables (do not stir).

5. Cover and cook on low 6 to 8 hours.

pork-ragu-05

6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.

pork-ragu-07

7. Serve hot, over desired cooked pasta or over bread.

This is a favorite in our house and even though we have a large family, believe it or not, we always have leftovers with this  hearty meal and no one seems to mind having it for lunch the following day. So the next time you are looking for a crowd pleasing, satisfying easy dish to make, give this one a try and enjoy the recipe card below.

Hearty Rustic Pork Ragu
Serves 8
A crowd pleasing, hearty, delicious and thrifty dinner for anytime of the year.
Write a review
Print
320 calories
13 g
114 g
11 g
41 g
3 g
311 g
802 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
311g
Servings
8
Amount Per Serving
Calories 320
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 114mg
38%
Sodium 802mg
33%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 8g
Protein 41g
Vitamin A
84%
Vitamin C
41%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 pounds pork roast or tenderloin
  2. 1 large onion, chopped
  3. 2 large carrots, peeled and chopped
  4. 3 ribs of celery, rinsed and chopped
  5. 1 medium bell pepper, chopped
  6. 4 -5 cloves of garlic, peeled and sliced
  7. 1 teaspoon kosher salt
  8. 1 teaspoon of ground black pepper
  9. ¼ teaspoon red pepper flakes (optional)
  10. 3 cups spaghetti sauce
Instructions
  1. Spray a 6 quart slow cooker with non-stick spray.
  2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.
  3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.
  4. Pour spaghetti sauce over pork and vegetables (do not stir).
  5. Cover and cook on low 6 to 8 hours.
  6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.
Notes
  1. Serve hot, over desired cooked pasta or over bread.
beta
calories
320
fat
11g
protein
41g
carbs
13g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Feeding my Family on $80 for a Month Part II

money-02

By Liz

If you are just tuning in, feel free to check out Part I of this series.

So how did I do this week with only $53.79 of my $80 for my Penny Pinching June?

Well, not too bad. Earlier in the week I was prepping for dinner shortly after lunch, since my cutting board and knife were already out, when I discovered I was missing a key ingredient for dinner.  So with a lot of hemming and hawing, I broke down and went to the store for the one ingredient I needed.

part-2-01

I needed Parmesan cheese for the lasagna rolls I was making that evening, and even though I could have probably omitted it from the recipe, I use a lot of Parmesan in many of my recipes, (comes with being Italian, I guess).  While in the store, my two options were the large container for $4.84 or the smaller container for $3.98, even though I knew I was on a strict budget, buying the larger container was still the better price per ounce, so I hesitantly ponied up the $4.84 for the larger container.  On a side note here, later that afternoon I had emptied the dryer to fold clothes and found $2.36. We have a standing rule in the house that it is “finders; keepers” in regards to money found in the dryer, so I added the $2.36 to my cash budget for food, thereby only costing me $2.48 for the Parmesan.

 


I went to Aldi again this week because I knew the kinds of fresh produce I needed for the upcoming week was going to be comparable in price versus Winco, the store I alternate with Aldi, however Aldi is slightly closer to my house, so I went there again.

Here is a snapshot of everything I purchased that day.

part-2-02

2 gallons of milk

2 packages of strawberries

3 pounds of apples

1 block mozzarella cheese

1 block Swiss cheese

4 peaches

2 cucumbers

3 pounds of bananas

1 package of green onions

2 pounds of white onions

1 quart of half and half

2 dozen eggs

part-2-03

My total came up to $19.21, and with the extra $2.36 from my dryer score, I still have $32.10 for the next 2 weeks.

As mentioned before, we are not living on rice, beans, peanut butter and jelly or breakfast for dinner (you will rarely ever hear me mention that as an option, as my husband despises breakfast for dinner).

So what did we eat for the week? Here was our menu:

Monday: Lasagna rolls; mozzarella/tomato/pesto Paninis.

Tuesday: Steaks on the grill; au gratin potatoes; grilled corn on the cob; fresh baked bread.

Wednesday: Grilled cheese and tomato soup (ok…I phoned this one in on this particular evening, but most everyone was out for the evening, so it was just me and one of my sons).

Thursday: Rustic Pork Ragu over spaghetti; pita/garlic bread; Caprese salad (basil and tomatoes from our micro garden were used in the salad).

Friday:  Dijon/garlic and lemon salmon; green onion and garlic quinoa; lemon cauliflower.

Saturday: Spinach and Feta cheese sausage and fresh veggies (bell pepper, tomatoes & zucchini from our micro garden) served over brown rice.

Sunday: A quick and easy one pot jambalaya.

So that is how I measured up this week, to be honest, when I was at Walmart for the Parmesan cheese, I felt slightly disheartened seeing many good discounts in their bakery and meat departments, knowing I had to pass them up because all I had on me was my small cash budget that I have to make stretch, BUT that is the purpose of this exercise…right? Well, that and saving $500 cold hard cash.

Stay tuned to see how I do next week.

 


 

Drunken Strawberries for Two

drunken-strawberries-01By Liz

So what to do with all of those strawberries this summer? Here is a decadent recipe if you will be entertaining (recipe can easily scaled for more than 2 people) or if you just want a nice, uncomplicated dessert for the just the two of you.

*Please note, this recipe is not recommended for anyone under the age of 21.

drunken-strawberries-02

Ingredients:

½ pound of strawberries, rinsed, hulled and sliced in half

1 teaspoon lemon juice

1 tablespoon Grand Marnier

1 ½ teaspoon Imperial Granulated Sugar

1/2 cup heavy cream

1 tablespoons Confectioners Sugar

1/4 teaspoon Vanilla Extract or Almond Extract

Fresh lemon or orange zest, optional

drunken-strawberries-03

Directions:

1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.

2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).

3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.

4. When ready to serve, using slotted spoon to retrieve strawberries,  spoon an  even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.

* Note: the key to really good whip cream that holds its consistency is that it needs to be really cold. I highly recommend pre chilling the bowl you will be using to whip it in and make sure the cream has been sufficiently chilled.

Drunken Strawberries for Two
Serves 2
A light, simple and elegant dessert.
Write a review
Print
306 calories
23 g
82 g
22 g
2 g
14 g
221 g
26 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
221g
Servings
2
Amount Per Serving
Calories 306
Calories from Fat 197
% Daily Value *
Total Fat 22g
35%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 82mg
27%
Sodium 26mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
12%
Sugars 16g
Protein 2g
Vitamin A
18%
Vitamin C
138%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ pound of strawberries, rinsed, hulled and sliced in half
  2. 1 teaspoon lemon juice
  3. 1 tablespoon Grand Marnier
  4. 1 ½ teaspoon granulated sugar
  5. 1/2 cup heavy cream
  6. 1 tablespoons confectioners' sugar
  7. 1/4 teaspoon vanilla or almond extract
  8. Fresh lemon or orange zest, optional
Instructions
  1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.
  2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).
  3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.
  4. When ready to serve, using slotted spoon to retrieve strawberries, spoon an even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.
Notes
  1. Not intended for anyone under 21 years of age.
beta
calories
306
fat
22g
protein
2g
carbs
23g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Savory Green Onion and Garlic Quinoa

quinoa-1

By Liz

I have to admit, it took me awhile to get on board with the quinoa craze. Unfortunately when it first hit the scene many of the brands that were offering this healthy grain up to the masses had very crude or rustic packaging and every time I would look at a bag in the store, I would just immediately feel like millennial hippies were trying to pass off dirt as a food source.

The first time I tried it, I had followed the directions on the package.  I did not add anything to it, as I wanted to have a discernible base. To my surprise, I enjoyed the texture, it was very close to couscous and the even though, somewhat unappealing without flavoring, the quinoa was light and neutral enough that I knew it would easily take on the flavors of any other ingredients I would add, very similar to cooking rice.

On a side note, like rice, the grain expands, so if you have leftovers,  this grain can easily be frozen.

Here is my recipe for a savory quinoa, which can be served as a side dish as is or sprinkled with your favorite cheese, added to soup or used to make a lunch or dinner bowl by adding some veggies, beans, avocados, grilled chicken, etc…

quinoa-2

Green Onion and Garlic Quinoa

Ingredients:

1 cup Quinoa, rinsed and drained

1 ½ tsp. chicken base or 2 cups Chicken Broth

2 cups water (omit if using chicken broth)

2 garlic cloves, minced

2 stalks of green onion, thinly sliced

½ tsp. salt

½ tsp. pepper

quinoa-3

Directions:

1. In a medium saucepan, add water, chicken base, garlic and onion.

2. Bring to a boil.

3. Add quinoa, salt and pepper.

4. Stir well to combine all ingredients, about 30 seconds.

5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.

6. Remove from heat and fluff with fork.

7. Serve warm.

quinoa-5
Enjoy the simple recipe card below.

Savory Green Onion & Garlic Quinoa
Serves 8
A healthy and nutritious side dish or base.
Write a review
Print
82 calories
14 g
0 g
1 g
3 g
0 g
86 g
152 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 82
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 0g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 1 ½ tsp. chicken base or 2 cups chicken broth
  3. 2 cups water (omit if using chicken broth)
  4. 2 garlic cloves, minced
  5. 2 stalks of green onion, thinly sliced
  6. ½ tsp. salt
  7. ½ tsp. pepper
Instructions
  1. In a medium saucepan, add water, chicken base, garlic and onion.
  2. Bring to a boil.
  3. Add quinoa, salt and pepper.
  4. Stir well to combine all ingredients, about 30 seconds.
  5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.
  6. 6. Remove from heat and fluff with fork.
  7. . Serve warm.
beta
calories
82
fat
1g
protein
3g
carbs
14g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Peanut Butter & Jelly Proper

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By Liz

This article is really a miscellaneous article for me, because, let’s face it…it’s peanut butter and jelly, who doesn’t know how to make this age old, beloved sandwich?

I had recently gathered one evening with a group at my church that gets together once a month to make sandwiches for a local homeless shelter. I watched this well oiled machine of about 20 people make up almost a five hundred sandwiches in about 20 minutes. One of the sandwiches they make is PB &J, I noticed however, they were not making this simple sandwich correctly.



When I came home that evening I happened to be watching the news and during one of the breaks was a commercial for a kitchen design store…I think, and the well, cinematographed ad depicted a girl in this beautiful kitchen making a PB &J sandwich for her mother. As the camera looked down on her making the sandwich, I noticed again, it was being made incorrectly.

This may sound like rantings of a crazy woman, who has nothing better to do with her time than obsess over how one makes a PB &J sandwich, but in today’s world of “foodies” and endless streams of reality cooking shows, I figure the least society can do is learn to make a proper Peanut Butter and Jelly sandwich.

What you need:

A clean, dry flat surface.

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Two clean butter knives.  You don’t want to “cross contaminate” your condiments.

Your favorite creamy peanut butter.  You could use chunky, but it tends to be harder to spread and you are more apt to rip the bread while spreading.

Your favorite jelly. Grape is best and the most traditional, but you could use strawberry as well.

Sandwich bread. Plain old white bread is customary. Wheat, sandwich bread is acceptable too, but please, no tortillas, bagels or any fancy shmancy artisanal bread, let’s not re-invent the wheel here people…it’s PB&J for pity’s sake!

Directions:

1. Place 2 slices of bread on your clean, flat surface.

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2. Take 1 clean butter knife and scoop out about 1 tablespoon of peanut butter and spread on one slice of bread. Repeat with other slice of bread. (This creates a barrier so the jelly won’t soak through the bread, making your sandwich really soggy, really quickly).

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3. Take the other clean knife and scoop out about 1 tablespoon of jelly and spread on which ever slice of bread you desire.

4. Close sandwich by marrying the condiment sides together.

5. Eat, and enjoy this childhood favorite!

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And there you have it, ladies and gentlemen; Peanut Butter and Jelly Proper.

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*Just a side note to my New England peeps…the same application is to be applied to a Fluffernutter sandwich as well. Just replace Marshmallow Fluff for the jelly.