Tuesday, September 16, 2014
Today, I was hungry for something cold and would fill me up. I had made a turkey breast this weekend, and before I served it I took about 1/3 of the breast and put it up. I am a pushover for a nice salad.
I am also in love with these, different colored sweet peppers. You can eat them raw, stuff them, cut them in half, use as scoops. They are very crispy and crunchy and refreshing.
So I began my hunt in my fridge to create a single portion of turkey salad. But as I finished it actually with the veggies, made enough for two . Next time I make it I think I will create a larger size. My problem is with kids, is one day they like it and gobble it all up, and then the next you make enough and they don't touch it.. go figure...
1/3 turkey breast (3oz maybe)
1/4 diced carrots
1/4 diced celery (today I had no celery so I subbed for sugar snap peas)
1/4 cup diced onion (real small)
1/4 of crushed pineapple (drain a bit)
1tbs of light mayonnaise
1) Cut the turkey very small, it makes it more, spreads it out into a bit for every bite.
2) Mix everything together.
3) Salt and Pepper to taste.
Eat how you would like it.
I actually cut my sweet peppers open in half and scooped it on top of them. I ate 4 peppers which gave me 8 filled scoops and I was truly full. It was a very filling dish, cold and refreshing. I would say one of my lighter dishes.
The best part is that I still have half for tomorrow, unless I share with my husband. Hmmmmm, gotta think about that.
I am taking simple stuff you have in a fridge, pantry and stuff leftover and making a completely different meal and taste.
It really is just that simple
Fried Rice is one way to actually stretch a meal. Maybe use up something you have left over. I actually plan ahead for making it.
I always make an extra pork chop, or an extra chicken breast. That is all the protein you need, and I can feed 6 people. With this recipe however only feed 2 and was very quick and simple to make.
I keep Uncle Ben's 90 second rice on hand. I used the chicken flavored one, that way I wouldn't have to do any spices, except a bit of soy sauce.
Fried Rice for 2 in 5 minutes
1/4 cup of diced carrots
1/4 cup of frozen peas
1/4 cup of diced onions
1/4 cup of diced (small) of pork chop
1tsp of garlic powder
1 bag of Uncle Ben's 90 Roasted Chicken
1tsp of olive oil
1tsp of soy sauce
1) Take a medium size saute pan. Dump in the carrots, peas (you can buy these frozen in a bag and just throw in a handful frozen), onion, and the diced pork chop (or protein you like)
2) Saute until the onion are tender, while you are waiting, make the Uncle Beans (follow instructions on bag).
3) Pour in ready rice into sautee pan, a pinch of garlic powder and a splash of soy to your liking and mix around.
**At this point, if you would like the fried egg in it. Pull ingredients to one side and pour in a scrambled egg. Mix the egg a bit to cook through and then cut up and mix back in with the ingredients.
Mine is usually so good, I forget about the egg, sometimes I even forget about the protein.
This can serve 2 medium portions or 1 large portion.
I confess, I ate it all myself. It just was so good. Next time I make shrimp I am going to hold back a few for a good fried rice.
I hope that you enjoy the things I share. If you notice alot of it, is taking left overs or making leftovers into other things.
Stretching that grocery food dollar. Seems like it is the only way to keep a family feed, and feed healthy.
If we had gone out to Chinese it would have cost us, 50 plus dollars. By making the rice, and if I made a simple broccoli and chicken to go with it, I could feed my family of 6 for less than ten dollars. That to me is a no brainer.
Don't get me wrong, I love take out. I adore Wendy's but who has that kind of money to throw down on food, that is not nutritious for your family.
If you try anything of mine, holler, I love feedback.
Have a nice day, and do something nice for yourself..
It really is just that simple.
Tuesday, September 9, 2014
Wednesday Food Save..
In this day, groceries are getting to be very costly. Fruit is outrageous, and it really never lasts very long.
I once a week, check on my produce and make sure that it is either eaten, or made into something to be eaten, or cut up and frozen for something.
Bananas are one of those fruits, that I don't mind cutting and freezing, cause at the point where they are black, they are the sweetest. I cut them freeze and use them in all kinds of stuff.
A favorite is a banana bread, you know great that tastes on a cold winter afternoon with hot chocolate.
A lot of us have a yonana maker. Love mine, frozen bananas in and other fruit and a ice cream out. Forget the chemicals, calories, just healthy eating.
After I cut up three I bag them in a regular quart bag. I will do a few baggies, and then put into a freezer gallon. That way I can take a portion out at a time.
So my friends get in that kitchen take a minute and decide on what is needing attention and save it.. save you money.
It really is just that simple.
Has such a rap as being a wonder tea for losing weight, speeding up metabolism and such. I actually like the taste of it.
I used to buy it pre-made by the Arizona Tea Company. After awhile of splurging and buying a gallon. I started to wonder how that it stays good for more than a week if kept in fridge. HMMMMM....
So I bought a big box of green tea bags and I make two quarts at a time. Fresh, mine only really lasts about 3 maybe 4 days. It is usually gone before that.
It so much cheaper to buy the bags..I use 5 in a small pitcher, pour in about a quart of boiling water. Put a top on and leave for about 1/2 hour. Then I make it in a 2 quart pitcher. Pouring plain water to fill up the container. Add your sweetener of choice. If you use sugar, I would put it in the tea while it is steeping hot. I use sweetener and it is small and dissolves quickly.
I also sometimes, but in small bits of candied ginger in it while it is steeping. Ginger is a great anti-inflammatory.
I have a Keurig and I used it for the hot water. I actually have a small quart pitcher for my Keurig, in which I steep the water.
So for less than oh, a dollar I now have 2 quart of refreshing tea.
Isn't it a really pretty color.
I wanted to share with you another simple way to keep from throwing those dollars out the window.
I also do this with regular tea too. If you feel adventurous, use 2 tzso passion tea bags, 3 green tea bags. fill a quart with boiling water and steep. Then in a 2 quart pitcher, add 2 cups of real lemon aide, 2 cups of water, then the tea steeping...chill and yummy...
Life is really just this simple...so enjoy
Sunday, August 17, 2014
Last week in your coupons you should have had one of these. I am usually not one to buy much brand name stuff and I also steer away from processed things. Hot Dogs has pretty much just been a treat, every now and again.
I picked these up and was very impressed with them. You put them in a medium fry pan with a bit of water, let boil, and then I just let the water boil off of them and then pick up the crispy outside. They were very juicy. I also was amazed at the seasoning. Mine was cracked Dijon mustard and wow, I could really taste it. I even had my ketchup and mustard out to put on it, but I enjoyed the naked taste. I am also low carbing so there was no bun and I was still okay.. Yes, I know for real?
I would recommend these for a quick meal, with maybe sauerkraut and mashed cauliflower...hmmmmm...
Well gotta go, just thought I would pop in and share..
Have a wonderful Sunday and enjoy....Life is really that simple..
Saturday, August 16, 2014
Bought this the other day, thinking that it would provide a bit more protein to my meal. I bought it on Amazon.com. The best place to find the newer stuff coming out on the market.
I am a big fan of quinoa anyway. I make mine in the rice cooker, perfect every time.
I made this today and when it was warm it was just like any other pasta. I thought it was pretty good.
Today I put it in my BLT Pasta Salad. I just snuck in to try it after it had set for a few hours in the fridge, and I was sadly disappointed.
The pasta had taken on the flavors of the tomato and stuff, but it had hardened back into a very aldente toothy bit..yucky..
Sad cause I used the last of my tomatoes on it...but it is okay. I will go on a tomato hunt tomorrow..
But I will not be buying this again.
Friday, August 15, 2014
BLT Pasta Salad
((actually by ingredients it is a BSTRO Pasta Salad.. Bacon, Spinach, tomato, ranch and onion Pasta Salad)) But that is alot of words to describe this. I actually have one...Delicious.
I know by now all of you know that I planted 5 tomato plants, and I did not think that they would grow at all. Well I was pleasantly surprised. Each one of my plants all grew to about 6ft plus in height, about 10-15 really big ones, then a lot of medium ones and now I am still in the middle of August and have many medium green ones and about 10-15 baby green ones. Hopefully now that the bigger ones are gone, they will have the strength to grow larger and red by the fall. I just love home grown tomatoes. Swear by the white bread, mayo and tomato sandwich.
|This was my start of my tomatoes|
|This is now|
I have this summer not wasted, one tomato. I have tried to use them in different ways. A tart, marinated, spaghetti pizza, low carb cheese pizza and then today decided to make a BLT, get the T is for tomatoes, Pasta Salad.
Now when you make this if you don't have spinach you can leave it out. I keep a container every week of spinach, just to sneak into anything I can. I also always keep on hand a large bag of hormel real bacon bits.
I buy the large bag at Sam's and it keeps forever. Great to heat up in a pan and add to egg salads, salads, or even cold for anything you like a bacon bite and taste to.
BLT Pasta Salad
2 12oz box of pasta (any kind you like, I use spirals, so that mayo stuff gets all in the grooves.)
1/3 cup of mayonnaise ( I love the one with the olive oil in it)
1/4 cup of Hormel Real Bacon Bits ( or use real bacon, chunked up)
1/2 small red onion ( you can use regular if you like or a lighter onion taste might be the green onions) (go light on onion)
4 medium tomatoes (diced into small bites, also throw the juice and the seeds, it mixes with the mayonnaise and gives it a great taste.)
1 cup of spinach (I julienned these and then cut them into smaller bites)
1 pkg of ranch dressing ( any kind, you could also in a pinch 1/2 and 1/2 mayo and the ranch in a bottle)
Sea Salt and Pepper
1) Prepare pasta as directed ( my new tip for pasta is that I rinse it twice before I put it in the pot to boil, just seems to be less heavy and a I think makes it taste better)
2) In a big bowl, start to cut up everything. In a small bowl mix the ranch and the mayonnaise together.
3) Drain Pasta, let cool. ( I rinse mine until cooled)
4) Dump in big bowl with the stuff you cut up, mix with the mayo mixture, taste, then season. Remember add a little at a time, you can always add more, but you can't take away.
I went ahead and made me a bowl for lunch. The rest I put in the fridge. Which ideally is how you should do it. Leave it for a few hours to soak up the flavors. I can't wait for dinner to try it again.
Mine all Mine....
I hope you enjoyed this recipe. It helped me finish up my tomatoes that I had around, now I am waiting for my next batch to turn red.
I also hope that I inspire you to cook at home more.
Home is where the heart is, so open your heart and cook, make it something that is yours. Your spice, your favorite.
It really is just that simple.
Want to share a little of my dream with you. I am thinking of putting together a cook book.
Here is the start of my idea...
Name for my first cookbook, I have been working on..
"Waste Not Want Not....Recipes for a New Era..."
Being frugal and spending less at the store in groceries is now the new thing. It isn't anything against that great new recipe you want to try, and you still can every now and then, it is about taking what we have in hand and remaking it. Now when you make that grocery list it starts with, what do I have in my refrigerator, pantry, I don't want to waste...Simply leftovers remade or food started as one recipe that bleeds over into many other new dishes for the weekly meals
Thinking of making an EBOOK through Amazon.. just to get my stuff out there...
Any thoughts....still on the drawing board?