Simple Salad

I LOVE salad. I love that it is healthy. And versatile. And tasty. And can be frugal.

We've gotten some great lettuce out of our garden this year and it's made for some great meals. We easily make an entire meal out of salad, and we did that tonight. Cut the lettuce this morning, cleaned it, added some strawberries (that are still for a great price around here), found some mandarin oranges in the cupboard, had some already-cooked chicken in the refrigerator, then added some cashews and dried cranberries for toppings. And then topped it with some dressing I had made last week. A Poppy seed dressing. What a great combo!

We normally make the salad right in the bowl we are going to eat it out of, so an even amount of lettuce and toppings in each of two bowls (we like a good amount of toppings, but measure to your preference):

Salad:
Fresh lettuce
Strawberries
Mandarin oranges
Sliced chicken (cooked of course)
Dried cranberries
Cashews
Poppy Seed dressing

Dressing (adapted from Jamie Cooks It Up and Annie's Eats):
1/2 C Apple cider vinegar
1/2 C sugar
1/2 C splenda
1 Tbs Dried minced onion
1/2 tsp dried mustard
1 tsp Salt
1/2 C Light mayonaise
1/3 C apple juice
6 Tbs vegetable oil
2 tsp Poppy seeds
Combine all ingredients through juice in a food processor and blend well. With feed tube open, gradually add oil while blending, continuing until fully blended in. Add poppy seeds and pulse until just blended. Store in air-tight container in refrigerator until ready to top your salad.
Enjoy!

Baked Oatmeal

I was recently asked about the baked oatmeal I make. I was asked in a comment (through comment moderation) and for the life of me, I cannot find that comment again so that I can reply and tell you how I do it. So, here's to hoping that you come back and see this post. This is the baked oatmeal I make. I make many different versions of oatmeal (my son loves it, and I have enjoyed many different recipes) but often fall back on this one for ease, low cost, and also for enjoyment! Unfortunately, I found this recipe before I started using Evernote (which automatically tracks the URL) and I do not remember where I got the original recipe, but I've made many of my own adjustments and variations.

(bad picture, but the only one I had in my archives from making it)

Baked Oatmeal (I get 6-8 servings depending on my toddler's appetite)

1 1/2 C quick oats
1/4 C wheat germ
1/4 C ground flaxseed
1/8 C sugar (I've also used splenda, but this adds more cost)
3/4 C milk (I've used 2% and vanilla soy)
1/4 C applesauce (I've also subbed spinach puree to help my son get more veggies)
2 eggs  (or 1/2 C egg substitute but this adds more cost)
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp cinnamon
1 tsp vanilla (I use homemade vanilla)
*From time to time, I've added about 1/2 C frozen blueberries
**Total Cost (when using regular sugar and eggs) is slightly over $1. For the whole pan! Great cost for a week of breakfast for my son!
Instructions:
Heat oven to 350. Combine all ingredients. Mix well. Spread into greased 9 x 13 baking dish. Bake for 25-30 minutes or until edges are golden and top is crusty. Spoon into bowls and top with milk. Or, do what I do and cut into 8 servings, store in the fridge (or freezer) and use for a week of already made breakfasts for toddler. When doing this, I simply add a little milk, heat for about a minute, then break up and stir to your desired consistency.

What I like about it:
sweet without too much sugar
it has wheat germ and flaxseed
the cost is very low
it is simple, and yet very versitle
it is both soft on the inside and crispy on the outside

Do you have a favorite oatmeal? I'd love to hear about it.

WFMW - Recipe Collection

I have struggled for a long time on the best way to keep track of recipes. I have magazine clippings, cooking books, internet sites, recipes on my computer, etc, etc... I LOVE making new recipes, so I am always saving recipes that I just might to use one day. But then when meal planning time comes along, I am just trying to be efficient and quick in finding recipes and making a list. But quick and efficient does not go along with finding all sorts of recipes in different locations all over my house and computer.
In steps Evernote. My husband (and quite a few other people I know) has used this for some time now to take notes, but it has taken me a while to actually learn about it and decide whether I wanted to take time to try it out. I finally decided YES. But not so much for taking notes. At least not yet. But for now, recipes is my thing.
1. It's free.
2. It's simple.
3. It's practical.
4. It's efficient.
I haven't tried out everything it has to offer yet, but I have been able to quickly go through recipe files on my computer, clip them (including any pictures I had in the document), transfer to Evernote, add tags, add a URL source, and watch it work. I can also clip info straight off a website and do the same thing. I can quickly add all my recipes to Evernote, and then I will be able to search quicker then ever before...I can look up a specific ingredient, look up what my tags are, quickly look at pictures...whatever works for the mood I am in. And quickly. My next step is taking all my clippings and scanning them, or finding them on line and adding them into my new collection.
It works for me, and even if it is not for recipes, I hope it can work for you too. Check out this site for more great ideas!

Menu Plan Monday - August 2

I am sorry that I have been MIA for a bit now. I hadn't noticed quite how long it had been until I looked at the date of my last post. Last week I didn't have much of a menu. I pulled some stuff from the freezer, made a dish from the pantry, and the rest was provided for us at a volleyball camp we were working. Yep, volleyball is now officially in session (although it never seems to actually end) so life will only get busier around here. But we love, and that's why we do it!
So, for this week, with volleyball tryouts and practices not ending until 630 at night and likely not getting home until 7 or 730, I am trying to make meals that are VERY quick, or that can be prepared ahead of time.

Monday: Garlic Zucchini Pasta, sliced tomatoes (from mom's garden!!)

Tuesday: Thai Chicken with Basil, Fresh corn salad (sour cream, worcestershire, salt, corn, red pepper, green onions)

Wednesday: Crock Pot Applesauce Chicken, rice, green beans

Thursday: Sloppy Joes (good and simple, but don't remember where the recipe is from), Corn salad (from above)

Friday: Leftovers

Saturday: More Leftovers or Pizza

Menu Plan Monday - July 19

Got a little behind again this past week with meals. I guess it's a good thing, really, because that means the food I bought to last the month is stretching further than I thought it would. This is partly to recipes being bigger, but partly because of the great vegetables we are getting from our garden and from others. I thought I stuck fairly close to my menu, but now looking back, there were a lot of meals we never got to.

So, for this week...

Sunday: finally had the Sticky PB&J Wings They were good. Not too strong on the flavor, but good, and moist, and turned out great on the grill! And this was fabulous with some fresh green beans from our garden!
Monday: Lemon-and-Herb Pasta Salad I ran out of eggs on the day I was going to make this, and then ended up having enough food to last all week, so I am planning on making it tomorrow. Already boiled the eggs for it.
Tuesday: Long day at work. Cookout for lunch. Something simple for dinner. Maybe a BLT with fresh tomatoes from my mom's garden. Thanks Mom!
Wednesday: Baked Pasta with Sausage, Tomatoes, and Cheese Going to try again this week to get it in. Having company and I think it will be a nice, easy dish that will go well with salad from our garden!
Thursday-Saturday: Leftovers, Pizza, something from the garden, something from the freezer...whatever is easy and around the house already.

If you want more great menu ideas, head on over here.

WFMW - Favorite Summer Recipe

There is a special edition of Works For Me Wednesday over at We Are THAT Family today. It's the 'favorite summer recipe' edition, so hop on over here to get more great ideas!

I have a new favorite recipe, at least for right now, and it's great for summer. Once our garden really starts producing, I will be even more excited because most of the recipe will come from our back yard!

Tomato Cucumber Salad

2 cups chopped fresh tomatoes
3 cups chopped fresh cucumbers (peeled)
1/4 cup chopped onions (can be green onions OR regular)
2 Tablespoons Italian seasoning
1/4 teaspoon basil
2 teaspoons vinegar or lemon juice
Pinch of pepper
Dash of garlic salt
Instructions:

1. In mixing bowl, toss together tomatoes, cucumber, and onions.

2. In a separate bowl, whisk together the seasonings and lemon juice (or vinegar). Pour over cucumber and tomato mixture, and stir to coat. Cover and chill for at least 30 minutes before serving.

I've made it twice and loved it!! I can't wait to use my own tomatoes and cucumbers, and I am already using my own basil. I have used basil that has been dried from our garden, but I am going to try fresh next time. I have only tried it with the vinegar, but loved it. I have never actually measured the ingredients and it has turned out great anyways. I hate to dirty all the extra dishes and cause myself even more cleanup.

Hope you try it out soon, and let me know what you think, or what variation you might try!!

Making Applesauce for Baby Food

I have heard before about people making their own baby food. Before I ever had a baby of my own I thought these people were probably nuts or just had absolutely nothing better to do with their time.
I have started making my own baby food. I am not nuts. And I do have other things that are always needing to be done. But it is more fulfilling, more rewarding, and less tedious than I once imagined. I have done carrots, avocado, banana and now apples. This is the first time I have remember to document the whole process so I can truly show how easy it is and how much money it can save.
The first thing I did was buy the apples. I know. It's that simple. You can read more about that here. Next, I peeled them. I like to peel first, then cut. This is a personal preference. I am also really excited about the fact that I put these peels in my new compost pile! This part took me about 20 minutes (for 19 apples. my husband ate one, so this has thrown my numbers off a little).
After they were beautifully naked, I used my handy dandy, but not so sophisticated, apple chopper. It does the job just fine. And this part only took me about 5 minutes.
I put them in the pot, added enough water to almost cover them (that's it, just apples and water), brought them to a boil and then turned the heat down to let them simmer (with the lid on). This is the time when you can really start to enjoy the aroma that this creates in the house. This is also a time where you can go get other things done, like feed your infant, or water your garden, or fold some laundry, or just be lazy. I don't know how long exactly that I let them simmer, I just kept checking until I decided they were nice and soft, ready for the next step. It was maybe 30 minutes or so.
After the apples were soft and a little cooled down, I strained them, making sure to reserve the liquid. This has nutrients and flavor and is great to add back in to the apples in the mashing part until you get the consistency you desire (or need for you age of child).

Adding liquid as needed. I would add small amounts at a time, then test the consistency until I got it how I wanted it.
This is what mine looked like. Pretty much looks like store-bought unsweetened applesauce. Then I poured it carefully into my ice trays. I think the ice part of my trays are a little smaller than normal, about 1 ounce each. I filled 5 trays and left 8 oz in the fridge to use sooner than the rest. The pureeing/pouring/covering took about 15 minutes total.
I covered the trays with aluminum foil, put them in the freezer, and once they are frozen through I will put them in ziplocs and label with the date and name. All done! Oh yeah, there is a messy kitchen now...but that'll only take about 5 minutes too.

All Told:

Time: 30 minutes to peel, 5 to chop, 30 to simmer (can do other things here), 15 to puree and measure, 5 to clean. About 1.5 hours, but only about 1 hour work time.

Tools I used: knife, apple cutter, cutting board, pot, strainer, bowl, food processor, pour cup, ice trays, aluminum foil

Smell: Amazing aroma fills the house!

Amount Made: about 88 oz!

Cost: Each apple cost me about $.26 ($.78/lb). I used 19 apples (silly husband messed this up). So, I paid $5 for the apples and got 88 oz of applesauce, meaning $.05/oz.

Savings: Baby food jars are 4 oz of food and you can maybe find a best price of $.50/jar or about $.12/oz. At that price I would have paid $10.56 for the 88 oz I made. This means I saved over 50% (if I could have found this at the cheapest price possible).

Verdict: I think it was well worth my time. I saved money. I know it is good and healthy. I made my house smell lovely. I will do it again, and I will continue to try more foods!

Before and After: Changes in Picking Recipes

Happy Memorial Day!

I am currently at my parent's house, out on a lake. Sadly the sun is not shining. But I am enjoying trying to pretend like I am on a real vacation.

As for meals this week, We are going pretty low key. It is the end of the month and I am trying to stay under budget, thus we will likely be using food from the freezer mostly. Chicken BBQ for lunches, Mandarin Chicken for a couple dinners, Enchiladas we still have from Saturday. I am making one meal that I already have all the ingredients for: Creamy White Bean and Apple Chili.

This past weekend I spent some time in my house trying to de-clutter and organize a little bit. I like taking small steps at this so I don't get overwhelmed. My small step this past weekend was organizing my recipes. I have magazines, torn out pages, printed off pages, etc. As I was going through all of this stuff, I realized that trying to live my life more simply has caused me to look at all these recipes and recipe books a little differently. Here are some things I noticed about how I decide what recipes to keep and/or star for a later use: (by the way, I should have taken before and after pictures, but wasn't smart enough to think of this before I started, but I feel much better about the organization and new empty space I have created in my kitchen and breakfast area!)

Pictures:
Before: If the picture looked good, and maybe even elegant I would keep it. A picture is a definite.
After: Still gotta have a picture, and it's got to look good, but now I look for simplicity, not just elegance.

Ingredients:
Before: Make sure I could at least find all the ingredients at a grocery store.
After: Look for ingredients that I already have on hand, that can easily be used in other recipes, and are not exotic, hard to find or overly expensive. The fewer and more versatile ingredients (without getting all boxed or pre-made items) the better.

Taste:
Before: Look for something that will taste good when made, and hopefully still taste good for leftovers.
After: Look for meals that are good to eat, will be good for leftovers, and will freeze well. Also look to see if the meals can be made in advance and still retain the best flavor.

Probability:
Before: Is there a possibility, any possibility, ever, that I might one day, any day, make this meal?
After: Will I actually make this any time soon?

Meal Planning:
Before: Find recipes that look good, buy the ingredients, and hope I don't have to go back to the store tomorrow for what I forgot.
After: Plan for a month at a time, looking at activities we are involved in, days we need meals and days we might not, plan for meals that will use similar ingredients so none will go to waste, plan for foods that are on sale at the stores

I'm sure there are more things that subconsciuosly go through my head, but these are the most prevelant. How do you decide what recipes you will make? Is it working for you?