Day in the Life 12/17/2015-Cooking

My unscheduled time at home ends tomorrow, so I decided to spend the day by getting ahead. I have actually enjoyed cooking most of the week, probably because I had the time and energy to do it. With this in mind,  I wanted to go ahead and get ahead start of Christmas preparations as we will have family over for several meals in the next couple of weeks. I had a plan in mind and was able to actually finish everything on my updated list. However before cooking, I clean both the vacuum cleaner and did a quick clean of the floors.

On the  menu plan for today was cowboy beans, so I started by frying a pound of bacon and then browning a pound of hamburger for this. I realized as I was browning the hamburger that I should go ahead and make a pot of chill for baked potatoes next week. I ended up letting the second pound of hamburger sit in the pan to defrost. I also need to cut up onions for the beans. I love my pamper chef dicer but it is hard to clean so I went ahead and chopped up 6 cups of onions instead of the 2 cups I needed for the beans.  I decided to try bacon wrapped appetizers that we saw on Saturday morning. This was definitely a good call as Matt froze a bag so we would have some next weekend as well. They are awesome but time consuming. Next was a corned beef ball that will work as an appetizer for several times.

After checking our supplies, Matt and I decided to head to the local meat shop to make a purchase that should last till at least March. We  have ordered pork from Zaycon but want to add hamburger, cube steak and beef stew to the freezer. We also purchased chicken wings for our annual super bowl party. I was very impressed with our total of $113, which is 18 meals of meat.

I came back home to work on browning and freezing the 20# of ground beef. While this was cooking, I was able to finish up my day with candid pecans which will be a gift and desert on Sunday. I am very proud of the hard work that I put in today but also realize this gets me ahead for the next couple of weeks.

Cooking accomplished:
Cowboy beans ( 4 total meals including today)
14 bags of ground beef
2 appetizers
Chill
Candid pecans.

Are you cooking for Christmas?

 

Monday Menu Plan

We are trying a little something different with our meal planning this week. Instead of assigning a meal to every night and moving things around as needed. I have made a list of 15 meals that we plan to eat prior to our Disney trip. We brought all the ingredients up to make these meals and everything is currently store in the house. This way we can decided the day of what sounds good for dinner as well as use only ingredients we have on hand. In addition to trying this new menu plan approach, I want to really reduce the amount of food we have in our older refrigerators and freezers while we travel.

Breakfast–Pancakes and sausage ball on Saturday, left-over pancakes all week. Sunday- Orange glazed Cinnamon rolls, Monday- Baked oatmeal. Other choices include eggs, sausage, poptarts, grits and toast.

Lunch- We were able to pack all the kids lunches on Sunday. Each chose chicken nuggets for several days, sandwiches are on the menu another day as well. I am planning to make some chicken salad for my lunch as well.

Dinner-
Cheeseburger Pie times 2. We actually ate this for dinner today.
Chicken Enchiladas (planned for Tuesday)
Stuffed Green Pepper soup
Ham bone soup
Chicken and Broccoli Casserole
Mexican Rice and cheese Quesada
BBQ Chicken Pizza (lunch on Saturday)
Egg roll in a bowl
Taco Soup (lunch on Sunday and for church dinner on Sunday)
Rice Creole

 

 

Monday Menu Plan

We are half way through the month and actually on budget in all areas, as you read yesterday!  This is really the most challenging part of the month for me. We are out of a couple of breakfast foods that are a frequent easy fix and with money left in the budget, I want to just go pick up. But instead we are going to try and use what we have and make sure we stay in budget.  I was out of town last Friday and most of the day Saturday, so things were a little bit different. This week it is back to the usually with an activity every night of the week except Tuesday and our yard sale next Saturday.

Breakfast– French toast, toast with new jelly, yogurt,  cereal, poptarts or grits. Zach has been grabbing applesauce or canned fruit for breakfast as well. Keeping it simple this week!  , Sunday morning- Sausage crescent rolls

Lunch- We are down to our last 3 days of Lunchable this week. Kendall was excited to be able to take chicken nugget two days, Zach decided on a sandwich one day and chicken nuggets one day and Lily has a grab lunch (crackers, fruit, gummies and cheese) with a sandwich the second day.

Dinner– I am trying to stick to my goal of leaving work by 5:30 daily so I can eat with the family most nights.

Saturday- Lunch: leftovers .   Dinner- Pizza Bread-Pop Up

Sunday- Lunch- Taco Soup .  Dinner-Leftovers .

Monday- Grilled Chicken salad (Leftovers make awesome wraps for me for lunch) Pasta Salad
Tuesday- Breakfast- Bacon, Eggs and Biscuits
Wednesday-Pork Chops, stove top stuffing and fruit
Thursday-  Crockpot Beef Roast
Friday- Hamburger Helper.

Sunday Menu Planning and other Random thoughts

I have really enjoy this 4 day break. One of the main things that has happened is that I am finally caught up.  This upcoming week is a relativity slow one for us. Cheerleading is on vacation, so the kids have swim team practice each day and piano on Friday. My work is also slowing down as everyone (all 3 of us) are working this week a regular schedule so I should be able to get home early most days. As I posted earlier, we are growing the stockpile which means lots to choose from when menu planning.

Breakfast-Cereal, Poptarts, grits, toast and breakfast burritos at least one day.

Lunch- Salad (lettuce is already prepared, tomato and cucumbers from garden), sandwiches, hot dogs or left-overs. I am really encouraging Matt and the kids to eat sandwiches or left overs this week so that we can not waste any food.

Dinner– The exciting news here is that I should be able to eat most night with everyone prior to swim practice! First time all summer.

Saturday- Lunch: Potato salad, Mandarin salad, pasta salad, watermelon.   Dinner- Potluck at the pool.

Sunday- Lunch- Leftovers from the week including Chinese, steak or salads from yesterday.  Dinner- Pimento cheese and bacon sandwich on sour dough bread.

Monday- Grilled chicken, sides will be leftovers from the weekend.
Tuesday- Falafel in the crockpot. The plan is to wrap these up and eat at the swim meet.
Wednesday-Salisbury steak, rice and watermelon.
Thursday-  Options include leftovers, shrimp or chicken nachos . (I will make the decision Wednesday night based on what the refrigerator is looking like and my mood.)
Friday- Pork chops, veggie and fruit.

With our garden in full production, the goal is to freeze a small amount each day, eat as much as we want for lunches and not waste any food!

 

Growing Our Stockpile

My primary area of focus for the month of July is going to be to grow/replenish our stockpile. The only constraint is the $700 food budget.

The rationale behind this decision has several different aspects. First, July should be the month in which our garden produces the most. Next, and more importantly is that we are running low on items that can no longer be neglected. As we made our menu list for the week, we realized that 4 of 7 meals were going to be chicken. Zaycon also notified us this week of a change in the delivery date of our ground beef order, unfortunately this is our week of vacation.

Our first stop was the “local” meat processing plant- Shuler Meats. We ended up purchasing $230 worth of meat. This may seem extremely high but in reality this meat in addition to the chicken we already have will last 3-4 months.  We purchased 30# of ground beef, chicken drumsticks, NY strip Steaks, cube steak, round roast, beef stew and sausage. Looking at the numbers we have enough meat for 47 meals, that is an average of less than $5 a meal or less than $1 a person per meal. Wondering what we did with all this, glad you asked!  We took 20# of the ground beef and fried it up, freezing it in 1# packs for use in many common recipes and for quick meals like tacos and hamburger helper. The other 10# we made into “Salisbury steaks”.

We have also made trips to Aldi, Costco and Food Lion in the last two days as well. Aldi had an awesome deal on blueberries so I have froze several pints of these for future use. I also purchased a couple of bags of dried beans that have been cooked and frozen. Throwing away food is the biggest waste of money in the US, so I ended up steaming and freezing spinach as well as a bag of apples that became fried apples/apple pie filling to prevent their waste.

Out of our garden, we are getting an abundance of cucumbers, I have made several batches of “cucumber relish” and discovered an awesome recipe for “refrigerator pickles” that the kids love so I currently have 3 gallons of these. Tomatoes are one of the easiest items for me, I simple dice and cook we use these for any recipe that calls for diced tomatoes, tomato sauce or stewed tomatoes. I have even been known to add seasoning to these for recipes that call for Italian style tomatoes. I am able to finish and freeze at least one batch ever couple of day.

The final and smallest way, I am growing our stockpile this month is couponing. I am determined to stick to our budget but hope to add a couple of snack foods for future list if the right sale occurs. Do you have any plans to grow your stockpile this summer?

Celebrating Success with Ham!

Today is April 30! I am celebrating the fact that we have maintained our grocery budget at $195 for the month. I will be honest this has been a challenge especially this last two weeks while the list of things we are out of continues to grow! But we did it! I should also include as part of this celebration that $50 of that budget went to purchase plants. These will eventually provide food for us but this month they were just an expense. Today is another busy day with dentist and doctor’s appointments so I was trying to figure out a dinner that would work with the items we still have on hand. We do have food but the problem is using the ingredients that we have together. I am proud to say that not only did I come up with a dinner plan but add a choice for lunch as well.

My parent served ham this past Sunday, we were given the left over ham on the ham bone to use.  I honestly learned how to live cheaply from my mother so of course she would not simply just throw out the left overs.  First I made ham salad, which is one of Matt’s favorite and decided to use the ham bone for soup. I decided to include both these recipes with a couple of changes I made.

Ham Salad:  diced ham(ended up around 3 cups), mayonnaise, red onion( about 1/2 cup), mustard( a generous spat)  and pepper.  Simple easy but very good.

The soup I used the basic recipe from here. But used frozen kidney beans, a can of corn, frozen baby carrots and sautéed the remaining red onion, and finally sprinkled heavily with Mrs Dash.  The soup actually smells really good and I will add a verdict later today!

Sunday Catch Up and Menu Planning

We had an unexpected weekend at home due to our cheer squads not being ready for competition. I am not going to complain because I honestly think that I am more tired tonight than I was on Friday. We definitely have stayed busy this weekend.  I will share a few highlights before our Menu plan for the week.

  • I have completed our taxes for the year. We are going to receive a refund but it is less than half of what we have received in years past. I am very proud and glad of this as it means I am letting the government borrow less of my money interest free!  We are going to use this money as a down payment on a family trip to Disney in November so everyone is excited!
  • Matt finished the required repairs to our new to us van including a new heater/cooling fan in the back. And we have started to make some other repairs that just make it look and feel better. The best news is that so far we have not spent any money on the cosmetic repairs such as ripped seat covers but instead used some supplies from the house. I am pleased to say that at this point, the van looks and runs as good as or even better than we hoped. I am really really enjoying the power sliding door!
  • I have also been able to keep caught up with an online Bible course  that we are taking.

Now on to the menu plan..We were able to stick to the plan last week except for Tuesday and Thursday.   Sonic offered 50 cent corn dogs on Tuesday so we splurged for those.  Because of the cancelled cheerleading competition we did not end up eating out this weekend so actually are way ahead of our low dinning since that eliminated at least one meal out if not two. On Thursday we ended up purchasing a chicken at Costco and using it for dinner on Thursday and a chicken pot pie for lunch today.

Breakfast-  Less choices this week unless I get ambitious toward the end of the week. Choice of  toast, grits, cereal, pop-tarts or Egg/Spinach dish (left-over last Friday). The kids can also request an egg any morning they remember it is available.

Lunch- Both of the girls have picked out and we have packed school lunches for the entire week. I am planning to use my soup at work most days as well.

Dinner-  We are back to activities 4 out of 5 nights this week.
Monday- BBQ Chicken Pizza with sourdough crust.
Tuesday- Beef Stew in the Crockpot. This is one of 2 remaining meals from our bust of a cooking day!
Wednesday-Chicken Enchilada- box mix we purchased several weeks ago.
Thursday-  Cheese Tortellini Soup-new recipe attempt.
Friday- Grilled Chicken
This should allow us enough leftovers to actually only cook on Sunday next weekend.

Finally we are looking forward to our Annual Party next week. It is one of the few times in the year that I just lay food on the table and the kids are allowed to eat what and when they want.  I have purchased everything needed including wings so I hope to keep the cost as low as possible as I am already way over budget for the month.

Another Chicken Day

Yesterday, we picked up more chicken from Zaycon foods. After some debate, we decided to purchase another 120#. Last year we purchased the same amount but spent a lot of time and energy just figuring out what to do with it. Overall, the chicken lasted our family around 10 months. This year, our order was delay by one month due to “higher” prices so in reality we have been out of chicken for around 3 months now. iwas able to find some on sale but it still was more expensive and of a lesser quality than what we purchased from Zaycon.   Luckily I was able to get an awesome deal because I had ordered early, spending an average of $1.77 a pound of boneless skinless chicken breast.

Here are most of the details of our first purchase last October. I spent the better part of a week, planning and organizing for this. I can honestly say that I was more than disappointed with the results, most of the recipes were just ok and I did not leave myself with any raw chicken to make things that we did enjoy as a family. So this was a major part of the decision to scale back and simplify this year.  I decided to only make recipes that I knew we enjoyed. I also scaled back on the portions to eliminate a lot of the leftovers and to give a better variety.

I started planning on paper on Thursday and both Matt and I did a shopping trip to different grocery stores on Friday am. In total we spent $63.91 on ingredients that I could not pull out of the stockpile to use.  I am most pleased with the fact that we used a lot of items already on hand and even with the additional purchase stayed under budget for November.  Total time this year was probably 10 hours. I was up at midnight finishing up the meals but we did not receive the chicken until 4pm and had to stop for over an hour to get the kids dinner and baths on Saturday.

A total of 277.09 was used for the 70  meals that we created.  Here is the list of items that we have mostly frozen for use in the next year.

12 bags of grilled chicken- we doubled the portion of each bag with the idea that we can always use the leftovers for salads, wraps and sandwiches. I actually counted these as 24 meals.
5 bags of raw chicken breast cut into normal size portions.
18 bags of shredded chicken- each bag contains 2 cups. Let me just add that I LOVE my Kitchen Aid mixer for this.
5 meal of crockpot chicken- 1 pineapple chicken, 2 café rio chicken and 2 garlic lime chicken. The recipes are linked here.
2 meals of chicken enchiladas– We had one for our lunch today and it was AWESOME!
4 Chicken Broccoli casseroles-check the recipe tab if you are interested.
4 Chicken pie bases- the tops will be added the day we cook.
8 Frozen chicken fried rice meals.

Freezer Cooking- Not as Expected!

I have been doing some type of freezer cooking for years. I have done this several different ways including share a day with friends as well as simply doubling recipes to place in the freezer or most recently finding ways to process meat/chicken when purchased in large quantities.  I have learned that doubling is the easiest way to keep the freezer stocked but it is not always convenient  to work things this way. This weekend, my best friend and I decided to try a menu plan. I am going to be really honest and upfront, I did not spend the money to actually purchase the plan so I am hopefully that the problems I had/discovered would have been covered if we had purchased the plan. This is the actual plan.

First, the reasons that I was excited to attempt the plan. This plan includes 20 meals but in reality it is 10 meals that can be repeated. This was a huge plus as it allowed us both to work together share the cost and end up with 10 meals. We were able to reduce some of the cost by using ingredients that we already had on hand such as the chicken stock and diced tomatoes. Total spent out of pocket was $66.25 each. I did end up with 11 meals because I could tell that the soup was easily tow full meal so that cost per meal is $6. The fact that this plan used four different types of meat and was gluten free were also high on the reason to try list.   Another advantage to this plan was shopping at Costco, I love Costco and the food is always a better quality.  We were not able to find all the ingredients at Costco so we did end up spending money at Food Lion as well. Finally, one of the biggest reasons I wanted to try the plan was the idea of “completing/assembling” in 2 hours.

Now on to reality, first as I mentioned we were not able to find all the items at Costco, which meant we shopped the first time at Food Lion. Second as we were working on the meals, we realized that some of the ingredients were incorrect, for example we only used two cans of black beans instead of four, we needed an additional two or three peppers and two cans of rotel were left off the list entirely. My husband ended up going out to grab things twice while we were assembling. Finally the biggest negative about this list and preparing it was the actually time we spent. I didn’t keep account of shopping time but we spent 5 hours at my friends house cooking on Saturday. I have gone back to the site today and realized that she used the word assembled in regards to the two hour time frame. I did not purchase the plan so I have not watched the video but I am pretty sure that when she used the word assembled it was just that putting all the items in a bag. This plan is labor intensive and require a lot more than just assembling.  We both enjoyed spending time together and overall this was probably not as much time as most people spend on preparing two weeks worth of meal but I had I anticipated the time more accurately than it would have been more enjoyable.

I am excited to try the food because each of the meals looks and smells good so in the end this may not be a bad experience; however I will be very careful about my reading in the future.

 

40# of Ground Beef!

Matt and the girls picked up our Zaycon ground beef order. Zach got to enjoy some unexpected big sister time with both Haley and Amanda due to our central air problems.

We were unsure of what to expect but after ordering and enjoying several boxes of the chicken breast, I was hopefully. This meat was awesome. Matt placed the 4 tubes in the cooler with 2 ice packs from around 10:00 until 7pm. Either of the ice packs melted and the meat was still very cold.

I had been debating and thinking about the best possible use of this meat. In other words what do we need to do to get the most use with the least effort. I am pretty pleased with the results so I thought I would share with you.

I frozen 10# raw. 4 bags of 1.5# and 4 bags of 1#.  I will insert that I have been using regular sandwich bags for freezing and have not had any huge issues.

We ended up using 3# for making Taco Rice.  I am going to estimate that this is approximately 6 full meals. We usually keep a container in the fridge for a quick meal. I used 2 of my side by side crocks to simmer  the ingredients while working to prepare the rest of the meat. I am going to estimate this as 6 meals.

Next up in the third crock is Sloppy Joes. I used another 3 pounds of ground beef for this. I am going to estimate 3 total meals.

Matt loves Salisbury Steak so we also made 3# worth of these which totaled 5 additional meals. Last Saturday, I used around 10# of potatoes that were not looking the best to make mashed potatoes. So this is a quick and complete meal.

The remaining 21 pounds we browned with onion to be used in a variety of dishes as it is needed.

Overall meals = 45 meals
Total Time= 4 hours including clean up with both Matt and I work.