"Super" Ingredients

In a recent GOOP post, I thought the below information was helpful to store away somewhere...

The “Super” Ingredients:

Wild Salmon is probably the world’s most heart healthy source of protein. It is rich in long-chain Omega-3 essential fatty acids—the most beneficial kind—which protect heart health, inhibit inflammation, act as natural anti-depressants, increase feelings of well-being, and help keep skin young, supple and radiant.

Asparagus is one of the richest sources of rutin, a bioflavanoid which strengthens small capillaries in the skin and may help prevent broken capillaries and it contains glutathione--an abundant and essential tripeptide antioxidant found within the cells that plays a huge role in the cell’s ability to fight free-radical damage. Glutathione is our primary antioxidant defense and an effective suppressor of free radical damage.

Dark Leafy Greens are rich in the antioxidant plant pigments known as carotenoids, which enhance immune response, protect skin cells against UV radiation, and "spare" liver enzymes that neutralize carcinogens and other toxins. Their important anti-oxidant, anti-inflammatory effects reduce the risk of heart disease and block sunlight-induced inflammation in the skin—which leads to wrinkles and skin cancer.

Extra Virgin Olive Oil is rich in oleic acid, which is a super emollient. The essential fatty acids present in olive oil nourish the skin and provide anti-inflammatory activity. The polyphenols that are found abundantly in olive oil are extremely efficient and multi-faceted antioxidants. Polyphenols are exceptionally stable and protective. The most powerful member of the Olive Oil Polyphenol group is Hydroxytyrosol. Extremely rare, and effective in even small concentrations, this super antioxidant, anti-inflammatory has been proven to be effective in improving general health and appearance.

Pinot Noir is a delightful wine to accompany foods like salmon because pinot noirs have enough acidity in them to mitigate the fatty content. Red wine contains a powerful heart-healthy, anti-cancer, anti-aging antioxidant called resveratrol. It also appears that resveratrol helps protect the skin against the sun’s UV radiation. It appears that drinking wine—particularly red wines such as Pinot Noir—interferes with the production of a body chemical vital to the process that leads to clogged arteries and an increased risk of heart attack. White and rose wine do not offer the same protection.

Green Jasmine Tea—Enjoy a cup of green tea after your meal and don’t worry about the caffeine, since a compound in green tea called theonine blocks the negative effects of caffeine, while acting as a natural mood elevator and promoting feelings of well-being. Because green tea is rich in polyphenol anti-oxidants, it can help fight inflammation and age-accelerating free radicals, protect against heart disease and cancer, boost the body’s natural defenses, and exert anti-viral and anti-bacterial effects.

Nuts and Seeds such as hazelnuts, walnuts, and almonds are rich in short-chain Omega-3 essential fatty acids, which inhibit the accumulation of fats in artery walls that promotes angina, strokes, and heart attacks. Nuts are also high in the amino acid arginine, which prompts the body to release vital hormones, stimulate sexuality, increase lean muscle mass, burn fat, lower cholesterol and boost the immune system.

Apples are unusually high in fiber, with an average of five grams. According to the Harvard School of Public Health, we need approximately 20 to 35 grams of fiber per day, so one apple provides about 15 to 25 percent of your daily fiber requirement. Apples contain both soluble and insoluble fiber. The soluble fiber is known as “pectin,” and is the substance that is added to jams and jellies to make them gel. Pectin has the power to decrease the appetite for up to four hours, making it a more effective appetite suppressant than the insoluble fiber found in grains such as wheat and rye. (Oats, like apples, are also rich in soluble fiber.)

Pears offer protection from free radicals; Pears are high in both Vitamin C and copper, anti-oxidant nutrients that help prevent free radical damage to the cells. Both copper and Vitamin C also stimulates white blood cells to fight infections, and directly kills many bacteria and viruses. One medium size pear can provide about 11 percent of the daily value your body needs for Vitamin C, and almost 10 percent of the copper it needs. They also promote cardiovascular and colon health: The fiber in pears has been shown to lower high cholesterol levels. It also binds to cancer-causing chemicals in the colon, preventing them from damaging colon cells. Pears also protect against macular degeneration, the leading cause of vision loss in older adults and provide Vitamin B: Pears have a high concentration of folates, which make up the Vitamin B complex group. These vitamins are essential for metabolic activity and red blood cell production.

Old Fashioned Oatmeal is high in fibers that enhance weight control and discourages cardiovascular disease; the beta-glucan fiber in oats and also barley exerts beneficial anti-glycemic effects as well, helping to stabilize blood sugar.

Cinnamon helps stabilize blood sugar because it stimulates insulin receptors and inhibits an enzyme that inactivates them, thereby increasing cells’ ability to use glucose. Just one gram per day (approximately ¼ to ½ teaspoon) yields a 20 percent drop in blood sugar, and reduces cholesterol and triglyceride levels as well. Cinnamon also reduces cellular inflammation—a key age accelerator.

Fun fact: The mere scent of cinnamon enhances the brain’s cognitive processing, including attention, memory, and visual-motor speed.

Omega-3 Eggs are a terrific source of protein and Omega-3 essential fatty acids. The key is to make sure you purchase eggs from cage-free chickens that are fed flax meal. Not only are they much more nutritious, they taste wonderful.

Lemons and Lemon Juice contain important phytonutrients which protect lungs, alleviate chronic obstructive pulmonary disease, help prevent cancer by boosting the activity of detoxification enzymes in the liver, lower blood cholesterol levels, and inhibit cancer in human breast cells, skin, lungs, stomach, mouth, and colon cancer in laboratory animals. They also play an important role in the maintenance of elastin and the stabilization of collagen.

Berries are antioxidant and vitamin powerhouses. They contain important phytochemicals including phenolics, anthocyanins, carotenoids, and more. Blueberries also contains phytochemicals that can cross the blood-brain barrier and enter the areas of brain responsible for learning and memory. Raspberries are a rich source of Vitamin C—key for collagen production and also very high in ellegic acid superior in reducing the damage caused to cells from free radicals—like blueberries they are super anti-aging foods in just about every category. All berries are superb for all organ systems including skin.

Yogurt is a very good source of calcium, phosphorus, riboflavin-Vitamin B2 and iodine, Vitamin B12, pantothenic acid-Vitamin B5, zinc, potassium, protein and molybdenum. Yogurt that contains live bacterial cultures may help you to live longer, and may fortify your immune system. Research studies have shown that increased yogurt consumption, particularly in immuno-compromised populations such as the elderly, may enhance the immune response, which would in turn increase resistance to immune-related diseases.

Chickpeas are low in fat and sodium but high in complex carbohydrates and dietary fiber. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. They are also an excellent source of protein, needing only to be combined with grains such as barley or oats to provide all the amino acids necessary to make a complete protein for vegetarians who do not have other sources of protein for their meals.

Turmeric. The golden root of turmeric has been used since ancient times for both health and beauty. A superb anti-inflammatory, the active curcuminoids help even out skin tone and color and have superior cell-protective properties, helping to keep skin soft and supple while protecting against the oxidative stress that accelerates skin ageing.” 

 

Be sure to check out GOOP, or subscribe to their updates via email or RSS feed.  I particularly like their MAKE series, because they often feature fancy, professional chefs and they usually share some great recipes, which I love.  One of my favorites is Gwyneth Paltrow's Turkey Meatball Recipe.  It takes a little prep work, of course, but it is well worth the trouble.  The meatballs are lean, and they have wonderful flavors of lemon, fennel, garlic and onion yumminess!  Try them soon, you won't be sorry!!

P-dub's Iced Coffee Post

I've literally cut and pasted Ree's latest post, because, well, it's about coffee, and I thought it was an appropriate post to start out your week.  In no way am I trying to take credit, this is all hers.  Just thought it was great info for all the coffee lovers out there!  And, if there are two things I love in this world, it's coffee and new recipes!  Also, if you don't already, please, please, please subscribe to her blog @ www.thepioneerwoman.com.  It's so funny, and down to earth.  You'll fall in love with her writing style and her overall personality.  Her recipes are amazing, too!

Jun13 2011

Perfect Iced Coffee

Posted by Ree in All PW Recipes, Misc, PW's Favorites

 

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day…but I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:
1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn’t as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.
Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It’s an okay solution, one I subscribed to for quite awhile…until I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.
There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don’t, I’m just going to show you instead.
(Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)
 

I start with a big ol’ container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam’s Club had them last time I was there.

You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)


Rip open a pound of ground coffee. Any kind will do; the stronger and richer the better. 

Pour in the coffee. 

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

 

Give it a stir to make sure all the grounds make contact with the water…

 

Then cover the container and go live your life as the coffee steeps for at least eight hours. (And you can go much longer if you’d like.)
 

 

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer…

And slowly pour the steeped coffee through the strainer.

It’ll take awhile for all the liquid to pass through. (Doesn’t this look like one of the acid pools at Yellowstone?)

My friend Julie is there right now.
Hi, Julie!
Oh. Guess she didn’t hear me.
 

Use a spoon to gently press/force the last of the liquid through. And note: I’ve tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)…and the gold (right.)

 

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it’s difficult to wait, I refrigerate this gorgeous concoction before consuming it. It’s meant to be cold!
Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you’re ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half full (or maybe a little more). 

Splash in skim, 2%, or whole milk…or, if you’re a naughty, naughty bad girl like me: half-and-half.

Make that naughty, naughty, naughty, bad, bad girl.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.

 

Stir it all up…

Stick in a straw…

 

And go fer it. Look at that miracle. The ice is all there. The flavor’s all there.
I’m all there.

VARIATION: VIETNAMESE ICED COFFEE

And now for something entirely different. Same…but different.
This is a variation on classic Vietnamese Iced Coffee (also recommended by Imbibe), which actually does begin with a hot brew…but I’m using the cold stuff.

Fill the glass with ice and coffee concentrate as we did before, then crack open a can of sweetened condensed milk.

A glorious substance. One you should get to know better if you don’t already.

 

Drizzle in at least 2 tablespoons for a big glass (I wound up adding three.)

 

Come…to…MAMA. 

 

On top of this, add a small splash of milk or half-and-half.
(I recommend the latter, of course.)
 

 

Glorious.

 

Stir, take a small sip, and add a little more sweetened condensed milk if needed.
I’ve tried all combinations of milk, half-and-half, sugar, artificial sweeteners, flavored syrups, and sweetened condensed milk, and I will tell you that there is no more winning combo than the half-and-half/sweetened condensed milk mixture. It is out-of-this-world creamy and wonderful, and is worth at least a spot in your weekend rotation if you’re not willing to go there daily.
Either way, try this cold-brewed method of iced coffee sometime soon. The flavor, convenience (and cost savings) can not be underestimated.
Love,
Pioneer Woman

This one takes the cake!

Sometimes, a celebratory occasion warrants it.  Sometimes, your hormones require it.  Maybe, your family asks for it.  And, often times, it can be any combination of reasons.  Bottom line is that it doesn't really matter.  When you want it or when you need it, just make it!

Tonight, I can probably justify my urge to bake with two of the above reasons.  But, regardless, it just sounded good, I had all the ingredients on hand, and I'm not sure anything was going to stop me!

When I first became a wife, I secretly thought it was shameful to make a cake from a box.  I mean, what 'real' wife would do such a thing?!?  After all, all good wives wear aprons, and lipstick, and heels while they cook meals for their husband - all after putting in a 9 hour day at the office themselves.  A real wife uses only the best of ingredients, and wouldn't dare buy a prepackaged mix of any kind.  But, after several failed, and expensive, attempts at the homemade versions, I quickly came to the conclusion that 1) for the price, 2) the simplicity, and 3) the overall taste, you can't beat a good 'ole boxed cake mix!  Truth be known, that Betty Crocker sure knows how to make some great tasting, crowd pleasing, moist and delicious treats!  So, tonight, I found no shame, nonewhatsoever, in making myself (er, my family) a strawberry cake. 

I did have a slight issue with making a cake this evening...  no icing.  But, I knew I had cream cheese, other baking essentials, and the Internet..  So, I started searching online for a cream cheese-based icing.  Not sure that is what you're supposed to make for a strawberry cake, but I figure cream cheese icing can make anything taste better!  I found several recipes, but nothing matched the increments of the ingredients I had on hand.  So, I made some slight adjustments to the several recipes I found online and came up with a delicious concoction.

And, so, this cream cheese icing definitely takes the cake!  It's so simple, and yet, so perfect.  I will use this for my carrot cake, the PW Red Velvet Cake, and any other cream cheese icing-worthy treats in the future.  I hope you enjoy!

Cream Cheese Icing

8 oz. cream cheese, softened

1/2 c. butter, softened

2 t. vanilla

1/4 t. salt

3 cups powdered sugar

Beat cream cheese, butter, vanilla and salt until well mixed.  Gradually add powdered sugar until desired consistency.  Spread on a cooled cake or refrigerate slightly for a firmer icing.

Oh, and all that fantasy wife stuff isn't realistic.  This is not 1950 and we work as partners.  Okay, he doesn't bake, but we share most household and parenting tasks.  Except mowing the lawn - he does that and I don't really care if I ever learn!  :)

You should all make yourselves a cake this week, just because!  If you need an excuse, you can tell yourself that you need to try a new icing recipe, or maybe you just need one to make a bad day better.  I'm going to go cut myself a piece of strawberry cake with cream cheese icing now.  And, tomorrow, I'm going to take one for breakfast, to enjoy with a nice cup of coffee. 

'Sweet' dreams, goodnight!



Dinner this week

So, I skipped last week's menu.  It's a lot of pressure to put these things in writing, haha!  So, although I would love to try to post something about what I'm cooking each week, it may be sporadic for the time being.  At some point, I do hope to add a feature to my blog that includes links to my recipes.  Many of my favorites are those that I've accumulated over the years from friends, family members, favorite Food Network stars, etc., but others are my own.  I hope to be able to share them with you in the near future!

Okay, so back to my dinner plans for this week... I'm finding that if I start my week this way (by organizing ahead of time what I'm planning to cook), it seems that 1) I'm spending less at the grocery store because I'm really only buying what we need, and 2) I don't make frequent, random trips back and forth to the store to grab ingredients for dinner.  Milk, baby food/formula, and bread don't count in my world, either!  :)

Monday:  Pot roast.  I bought this a week or so ago when I had the Red River Angus beef coupons (coupon HERE).  It's plenty to feed at least 4 adults, so there will be plenty for us and even some leftover.  Serving with mashed potatoes, Rhodes buttery rolls, and green beans.  Yum!

Side note on how I make my roast:  Salt the meat the night before and refrigerate.  The salt will tenderize and season the meat.  Before baking, I then add dry onion soup mix, cream of mushroom soup, strong coffee, and pepper to season.  Cook on low heat (275 degrees or so) for several hours - or, crock pot works great too.  Add fresh mushrooms, if you like.  This is delicious, easy, and filling.

Tuesday:  Depending on the leftover situation, I will make this either Tuesday or Wednesday... but Crispy Chicken is on the agenda.  This is baked chicken, that is battered in a bread crumb-type crust.  To prepare, you will marinate the chicken breasts in buttermilk and hot sauce (Louisiana is our favorite).  I let mine soak overnight, but a few hours would probably work fine, too.  The bread crumb crust can be made using a variety of ingredients.  The original recipe I had was to buy plain salad croutons.  Crumble using a food processor, leaving in chunky pieces (not too fine).  Add a ranch seasoning packet, and batter the chicken in that mixture.  I don't always have croutons on hand, so I've adapted the recipe, slightly, depending on what I have in my pantry.  I've used Ritz crackers before, and it was delicious.  This week, I have corn flakes.  Sounds odd, but they are sweet and if I add the ranch seasoning, it will add a sweet/salty combination to the chicken.  I'll let you know how it turns out.  But, the buttermilk, along with the crust layer, makes for a very moist and tasty chicken dish.  Really easy, too.  Serve with some chicken flavored pasta, some broccoli, or some roasted red potatoes.  I might go with the pasta and broccoli - so I won't overdo the potatoes this week!  In case you haven't printed yours, Pilgrim's Pride chicken coupon can be found HERE.   Also, the coupon may still be available HERE, but if not, the Knorr pasta and rice sides are BOGO free at Homeland thru tomorrow.  You don't actually have to buy two.  They ring up 1/2 price, or $0.77 each, I think.

Wednesday - Leftovers - we should have plenty after our Monday and Tuesday dinners.

Thursday - Sandwiches, or something easy.  Maybe grilled cheese and soup?

Friday - Michael is out of town through the weekend, so it might be a pizza night for us.  An easy, and justifiable treat in my book!

Thinking ahead to next week.... I'm thinking about making beef enchiladas on Monday night.  Really easy, and really delicious.  I'll try to post the recipe in the coming days.

Also, I tried a new cake recipe over the weekend - it has only two ingredients and was surprising really good.  Devil's food cake mix, and - are you ready for this...  a can of Diet Coke.  I've heard of it before, but never thought it would actually work.  But, it totally does, and it was so good.  Just pour in the can of soda, mix well, and pour into a greased 9x13.  Bake as normal, maybe even a few minutes less than the box indicates for a 9x13 size - basically just watch it and you'll know.  Cool and spread on your icing.  Delicious, cheap, and crowd pleasing!

I hope everyone has a great week!

Ultimate Church lady recipes

Below are some of my favorite recipes.  I call them Church lady recipes, because these are so perfect, and something you might often see, for church pot-luck-type functions.  Still, though, they are amazing, and pretty simple to make.  The first is maybe my favorite.  For a while, I made fun of my mom for making this, but now, I'm totally sold.  Church function, family reunion, school or work party - whatever!  This is sure to be a treat for any occasion.
 
Lemon Drizzle Cake

1 box lemon cake mix

1 pkg. lemon instant pudding

3/4 c. oil

3/4 c. water

4 eggs

3 tablespoons fresh lemon juice

Glaze: 

1 cup powdered sugar

3 tablespoons of fresh lemon juice

Mix above ingredients together and pour into a well greased bundt pan. 

Bake at 350 degrees for 37 minutes.  (After several tests in my mom's kitchen.  Basically, adapt based on your own oven, but somewhere in the ballpark of 37 minutes!)

Immediately invert onto cake stand, and drizzle the lemon glaze over the top of the cake.

With any luck, it should look something like this:

Completely church lady, but completely delicious! 

Another favorite is the strawberry jello pretzel salad recipe.  Anything "Jello" just screams church lady, doesn't it?!?!  This recipe is seriously so good - yum!!

Strawberry Jello Salad

First layer:
2 c. pretzels, crushed
1/4 c. sugar
3/4 c. butter (1 1/2 sticks), melted

Second layer:
8 oz. cream cheese, softened
1 c. sugar
1 1/2 c. Cool Whip

Third layer:
2 c. pineapple juice
6 oz. strawberry gelatin
20 oz. frozen strawberries

First layer:  Mix pretzels, sugar and butter.  Press into a 9x13 baking pan.  Bake at 350 degrees for 10 minutes and cool.

Second layer:  Using an electric mixer, blend cream cheese and sugar.  Fold in Cool Whip.  Spread over crumb crust.

Third layer:  In saucepan, heat juice and gelatin until dissolved.  Mix in frozen strawberries and cool until slightly congealed.  Spread over cream cheese mixture and refrigerate.

Prepare 1 day ahead if possible.

It should come out looking something like this:

The next recipe is one of my grandmas recipes.  My mom once submitted the recipe into, what else, our church cookbook, and didn't know what to call it.  So, she dubbed these brownies as the Mother-in-law brownies.  The name stuck, and this is something that my grandma made often.  Definitely a family favorite for us.  They're like a chocolate chip cookie in a brownie form - so yummy!

Mother-in-law brownies

2 sticks butter

1 box brown sugar

3 eggs

1 tsp. vanilla

2 2/3 c. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 (6oz.) pkg. chocolate chips

1/2 c. chopped pecans (optional)

Melt butter in large saucepan over low heat.  Add brown sugar and stir until sugar is dissolved.  Remove from heat and cool 5 to 10 minutes.  Add eggs one at a time, stirring well after each addition.  Add vanilla.  Add sifted dry ingredients to first mixture.  Add nuts and chocolate chips last.  Spread batter onto greased jelly roll pan.  Bake at 350 degrees for 12 to 15 minutes.  Don't overcook.   Cool about 15 minutes before cutting into squares or bars.  Serves 25 to 30.

They should look something like this:

Enjoy!

Couponing, Week 2: What I've learned

Little by little, I feel like I'm starting to get the hang of this whole couponing thing.  In a post earlier this week, I mentioned my trip to Homeland.  I didn't have the camera handy at the time to include with that post, but I did actually snap a picture of my purchases.  I got all of this, including several packages of meat, baby food, tons of produce, plenty of snacks for the boys, lunch items, and laundry detergent...  for $116.  This will completely get us through all of this week and hopefully, at least through the middle of next week.  The only things we might have to stop for between now and then are milk and formula, which is pretty normal for us.  We drink a lot of milk, maybe 4-6 gallons per week!  Remember, though, Hiland milk is on sale at Walgreens through Saturday, May 7th, for $2.69/gallon! :)

So, what I've learned this week:

• It's important to begin establishing a stock pile.  If you don't cook often, it may take a bit longer to do this than those of us that cook regularly.  But, stick with it and gradually, you'll only have to buy a few extra items for your recipes.  
• Below are a few quick examples.  I do cook quite a bit, and these are a few items that I typically buy, or have, on hand:
• Large white onion (chop it up finely and freeze if you don't cook often, and you can pull it out when needed.  This is a great staple that adds some great flavor to many recipes)
• Medium red onion (great on burgers)
• A few ripe tomatoes (great for salads, BLT's, burgers, or even sandwiches)
• Lettuce (again, salad, burgers and BLT's)
• I always have butter, sugar, eggs, flour, cooking oil and vanilla on hand, for sweet treats!
• Plenty of salt and pepper
• I almost always have hamburger meat.  If you find a good price on meat, stock up and buy 3 or 4.  These freeze great, and are easy to pull out and whip up something for your family.  Same goes for chicken!
• Let's say you're hungry for hamburgers, but you're out of hamburger buns.  Save yourself a trip to the store and just grill the meat as you normally would, but instead, serve the hamburger patties without the bread.  Serve with macaroni and cheese, corn on the cob, or some tater tots.  Add lots of mustard, and enjoy :)  Your kids are sure to enjoy it as well!
• Taking your lunch helps save money!  My kids are pretty picky, or I guess typical 4-year olds, when it comes to eating.  They like the really healthy stuff, like corn dogs, macaroni, chips, and cookies - things like that! :)  In a perfect world, I would make one family meal and everyone would eat it.  Unfortunately, that isn't the case in our house.  So, there is often quite a bit left over from dinner.  As I clean up the kitchen after dinner, I've been packing tomorrow's lunch using the extras from tonight's dinner.  This helps me because, 1) I don't have to rush around in the morning to get lunch ready, 2) it saves money, and 3) food doesn't go to waste.  Try it for a few days, it isn't so bad!
• When making your grocery list, consider what your meals might be for the week, if not longer.  Often, you'll see plenty of snack-type foods that are on special, but that won't feed your family for dinner.  I think it's okay to load up on snacks when the prices are good, but don't forget the healthy stuff, too!  Here are some links for chicken and beef products:
• Click HERE for a $1 off coupon for Pilgrim's Pride Chicken products (can be found at Homeland)
• Click HERE for $1 off Red River Angus beef products (can be found at Homeland)
• Click HERE for $1 off Smart Chicken coupon
• Click HERE for Birds Eye Steamfresh veggies
• If you've started following the various coupon blogs, you'll see that they often will share different success stories of their grocery trips.  But, one thing I'm noticing is that they seem to be smaller trips with only a few items at a time, not bulk trips like I did this week.  It may be that they've been doing this for so long, that they really only need a few items.  If that's the case, that is great!  But, personally, I just don't have enough time to make several small trips - I've got to knock it all out while I'm there, and hopefully, include as many good deals as I can in one trip.  They must have a bigger freezer than I.
• Slowly, but surely, my coupons are stacking up.  Remember to look each Sunday for the coupon inserts in the paper.  Also, check online for other coupons.  I listed some of my favorites from one of my earlier posts.  Click here for those suggestions.

Good luck to all of you that might also be starting this journey!  Feel free to share any tips and tricks that you've learned along the way :)

Regan

What I'm cooking this week, 5/2/11 - 5/6/11

I'm not exactly sure yet what I hope to accomplish with this blog, so thank you in advance as I continue testing the blogging waters!

Yesterday (Tuesday, May 3rd), I went to Homeland for groceries with all three kids in tow.  And, I survived, haha!  I made my list ahead of time, carefully selected items that I really 'needed' or would/could use around the house, and matched up as much as possible with my coupons.  I won't bore you with all the details, but when all was said and done, I saved $63 and some change off my total bill.  Woo hoo!!!  The main importance of this, is that two weeks ago, I would've probably bought close to these same items, without as much regard for the store specials, not to mention my lack of coupons.  I am so guilty of making impulsive trips to the store every month with the intention of grabbing only a few items, but come out with a $100 total, and hardly anything to show for it.  Hopefully, I'm working toward a different plan for my family.  I know there will be weeks ahead where those trips still come out of necessity, lack of time, or whatever the reason.  But, I'm here to tell you that I'm committed to trying - hopefully for the long haul!

I thought I might try to share a few of the meals I'm planning for this week.  My hope is that I can soon begin posting links to my recipes, because I love to cook and would love to share some of my favorite recipes.  I'm playing around with www.scribd.com website (a file sharing-type site), but I'm not completely comfortable with it yet.  Would anyone be interested in that if I added this to my blog?  Please let me know!  

I'm sorry to post this so late in the week, but this might give someone out there some inspiration for the remaining days this week, or even to help with planning in weeks to come!

• Monday, I had a late Junior League meeting so everyone ate different things.  It happens...
• Tuesday, Penne pasta with red meat sauce, small salad (see recipe below, it was yummy!)
• Wednesday, King Ranch Chicken Casserole.  See recipe here.  Yum!
• Thursday, probably leftovers
• Friday, sounds like a good night for hamburgers on the grill.  Good, easy, and cheap meal!

For weekends, I don't try to plan too much.  This Sunday is Mother's Day, so happy early Mother's Day to all the mommy's out there!  I hope it's a great and special day for you!  It also happens to be my husband's birthday, so I'll have to think of something to make to celebrate both occasions.  I think we'll probably do a 1:00 lunch, and right now, I think ham, a potato dish, baked beans and a great dessert might do the trick.  I'll post more as the week progresses!

Okay, I mentioned earlier that I would post the pasta sauce recipe from our dinner last night.  It's just a spaghetti-type red sauce, but it was especially good so I thought I would take mental notes as I was cooking, and would share.

Ingredients:

• 1-1 1/2 lbs. lean ground beef (or ground turkey would be good too)
• 1/2 white onion, chopped
• About 4 oz. sliced fresh mushrooms (half of one of the small containers from the produce section.  Hopefully, you know what I'm describing!  If not, just guesstimate!)
• 1 clove of minced garlic
• 2 heaping tablespoons of olive oil
• 1 1/2 teaspoon fennel seeds (I love fennel seeds in Italian meals!)
• 1 1/2 teaspoon Italian seasoning
• 1/8 teaspoon onion salt
• 1 large can tomato sauce (I'm sorry, I don't know the ounces.  Form your hands in a circle.  It's about that size!  28-30 oz. maybe?)
• About 1 cup prepared/jar marinara (like Ragu or Prego, etc)
• Salt and pepper to taste

Heat olive oil slightly and add chopped onions, garlic, and mushrooms.  Saute until it smells delicious and onions start to get translucent.  Add meat, and cook until browned.  Add your seasonings (fennel, Italian seasonings, and onion salt).  I personally don't drain the excess fat, I think it gives it some added flavor, but if you do, be careful not to dump the veggies down the drain!  Add the tomato sauce and marinara, and add additional salt and pepper to taste if needed.  Heat until slightly bubbly, then cover, and simmer for about 30 minutes or so until dinnertime.  In the meantime, boil your pasta water, add a little olive oil and some salt to the water.  Cook pasta until al dente (any pasta works).  Drain water, add a nice heaping scoop of butter to the pasta to prevent sticking.  Serve sauce atop pasta, and voila!  Make a small green salad and it makes for an easy, yummy, crowd pleasing family dinner!  Perfect for leftovers, or the next day's lunch if you pack your lunch for work.

Enjoy!

What does everyone else typically cook during the week?  I'd love to hear!!

Regan