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Posts tagged ‘Once a Month Cooking’

Puppy Chow

9 total cups of Chex (combine corn, rice and/or wheat)

1 c. chocolate chips

1/2 c. peanut butter

1/4 c. butter

1 tsp. vanilla

1.5 c. powdered sugar

Pour cereal in either a huge bowl, or I use a double bagged walmart sack cause this is messy.

Combine in saucepan, on low, chocolate chips and peanut butter until melted.  Add in vanilla and then pour over the cereal.  Stir or work around in the bag, the chocolate to coat all of the cereal.  Throw in your powdered sugar and shake shake shake until the chocolate covered cereal is covered with the powder.

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Snow Cream

1 c. sugar

2 c. milk

1 tsp. vanilla

Beat all together  well and then add the snow.

Nuts & Bolts

In a LARGE roasting pan (this makes a lot), combine:

1 box rice chex

1 box wheat chex

1 box corn chex

1 box cheerios

Pretzels

2 lbs. nuts (I use mixed nuts and pecans)

In another large bowl, combine:

2 c. wesson oil (this is the only BRAND that works with this recipe)

2 Tbsp. Seasoning salt

1 Tbsp. garlic salt (SALT not powder)

2 Tbsp. worcestershire sauce

Pour over cereal/nut mixture and mix well.  Bake at 250 for 2 hrs.  Stir every 15 minutes because it will burn.

Bon Bon Cookies

Cookie

1/2 c. butter

3/4 c. powdered sugar

1 tsp. vanilla

1.5 c. self rising flour

Mix together well, add whipping cream if too dry.

Next, take Hersey Kisses and roll the dough around the kiss.  Make a ball and place on an ungreased cookie sheet.

Bake at 350 for 10-12 minutes.

Frosting

1 c. powdered sugar

2 Tbsp whipping cream (possibly more…it needs to be dippable)

1 tsp. vanilla

Food coloring.

Once your bon bons are cooled, dip the tops in the frosting.  Place on wax paper till the frosting dries.

Upcoming Menus

Another “cook out of the pantry” few weeks…..This week, at the grocery, I had to buy lunch and breakfast foods.  In doing that, it depletes my 2 week grocery budget :/  I will be making more granola, breakfast burritos, and I may tackle some granola bars…we shall see.  I still have muffins left over from last month (they are frozen).  By doing this OAMC breakfast cooking, it will keep my costs down with buying cereal or prepackaged food.

Lunch….we still do leftovers, but lately my ravenous children have been consuming all the food that I cook at night.  I mean, I have to feed them, ya know.  Little pigs LOL  I’m going to see how far I can stretch it without going to the grocery for anything more than fruit and milk.

Week 1

Chicken and Potato Casserole, Corn pudding, and Asparagus with Feta

Zuppa Toscana & Chili

Garlic Herb Steak & Potatoes, rolls, lima beans

Ham & Hashbrown Casserole, corn, peas

Pizza (kids will have chili mac)

Tacos

Week 2

Spaghetti, Artisan bread, salad

Pizza

Hamburgers/hotdogs/fries

Beef & Broccoli and Rice

Chicken Cheddar Ranch Casserole, mac & cheese, green beans

Tomato Basil & Cheeseburger Soup

Week 3

Chicken Alfredo

Vegetable Beef Soup/Chicken Noodle Soup

Roast & Potatoes with mushroom gravy, corn, green beans, mac & cheese

Breakfast

Tacos

Pizza (kids will have chili mac again)


I have enough food, in my pantry and freezer to accommodate all these meals.  I will need to get another thing of pizza sauce and some fresh mushrooms.  I also need to get buns.  To fill in, we will need fresh fruit and bread….possibly cheese because, you know….I love cheese.

The next week is Thanksgiving week and my oldest daughter’s 22nd birthday, so supper for that day (the 24th) is her pick 🙂  I’m hoping that I do not have to do grocery shopping for a couple of weeks (until the next paycheck comes through) because I’ve almost tapped out this last paycheck LOL

Rule:  Never go to the store hungry because then you buy things you really do not want/need.

 

 

Cooking Out of My Pantry Menu

So, Big Daddy does not get paid until the 30th of October….so I’m a little wonky on our budget.  I went over by $16 for our groceries, this week….that included dishwasher tabs and a case of pullups….so really, I was good on food but behind on my “misc” envelope.  I tanked that envelope because Fabulous Frannie had buy 3 get one free plus 15% off and I needed to replace some…..so I did 🙂

With that being said, I am cooking out of my pantry this week (and possibly next week).  I do this, occasionally to save money.  So, when I grocery shop, on the weeks that I cook out of my pantry, I do bulk breakfast foods or I buy extra cans of things that I can stockpile.  I also buy fresh fruits and veggies.

Hamburgers/hotdogs/fries

Pizza

Chili and Pasta E Fagioli

Beef & Broccoli, rice

Italian Pork Tenderloin, Steak Fries, Corn pudding, Peas

Pasta Casserole, Bread (already had on hand)

 

Meal Planning: Off Schedule

I am a creature of habit and I have a slight OCD problem.  If I set something up, I want to follow it to a tee and if I don’t….it sends my innards into a free for all and I end up with a belly ache.

Yes….I realize that is an issue and I need to relax a bit.

This weekend, Big Daddy is sacrificing his time with us to work some overtime.  So, it is me and the kids.  That automatically throws my mojo off.  Saturdays are family time, honey do lists time, and me do whatever I’m itching to do at the moment.  Today, I’m parenting alone, making grocery lists, working on my weeks menu, going to the grocery, going to the bank (if there is time because I am procrastinating), dealing with stitches, and adult children moments.

With that I am throwing caution to the wind and I’m using up the last of my freezer meals and I’m throwing in an old childhood favorite my mom used to make.  I will have little grocery shopping to do, as I premade a whole lot of breakfast items, I do not have to buy much in the way of that (except milk and yogurt).  Lunch stuff…well, when you homeschool, that is *always* needed, but there are days, like today, that we have leftovers.  That helps.  This week, we probably won’t have any leftovers because my children are ravenous and they think they are always starving.  I still have a thing of spaghetti sauce I made and froze.  There are also 2 huge packs of chicken breasts that I need to thaw and boil.  Always always ALWAYS save your broth.  You can freeze it in mason jars and save it for soups.

MENU

Pasta Casserole (freezer meal) and french bread

Pizza

Mom’s Tacos (I probably have not had these in 30 years….I am stoked)

Doro Wot & Injera for some….others will have baked chicken, mashed potatoes and green bean casserole

Creamy Tuscan Garlic Tortellini Soup & Chili

Mississippi Roast, Mac & cheese, roasted italian potatoes, and corn

What’s on tap for your family, this week?

Pretty Successful Baking Day

I got quite a bit done on my baking day, yesterday.  Hunter helped me line the muffin tins (he did three…Noah did 33 LOL).  He was quick to be done because it was boring to him.  Oh well…no harm no foul.  I bribed him to naptime with a banana muffin.  It worked.  So everyone is thrilled.

BANANA BREAD MUFFINS

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**You can put this in a loaf pan.  Also, I doubled this recipe to make more cause I had lots of bananas.**

2 c. self rising flour

1 c. sugar

1/4 c. butter, softened

2 eggs

3 ripe bananas

1/3 c. plain yogurt (I used Greek yogurt)

1 tsp. vanilla

I put all of this together in my giant mixer and I just let it mix.  I used a 1/4 measuring cup to dole it out into the the muffin tins.  With DOUBLING this recipe, I made 42 muffins.  I baked them at 350 for between 12-15 minutes.  I do not fill all the way up to the top because they will rise (hence the self rising flour)….I do about 1/2 full.

LEMON POPPYSEED MUFFINS

20171007_151114

**Again, I doubled**

2 c. self rising flour

1 T. poppy seeds

1/2 c. butter

1 c. sugar

2 eggs

1/2 tsp lemon extract OR the zest of 1 lemon

1 c. yogurt (I used Greek yogurt)

2 tsp. vanilla

Throw it all together and I did the same as above.  The only major difference I saw was that this batter is DENSE.  Because it was dense, I did fill them about 3/4 the way full.  They do NOT need to be filled more than a 1/2.  I could have stretched this out to maybe 36 muffins but you live and you learn.  I ended up making 24 muffins, which is fine but I could have stretched it.  These would be good with a powdered sugar glaze or a lemon glaze over them…..

BREAKFAST BURRITOS

1 lb of sausage

Bacon

18 eggs

Splash of milk

Colby Jack (or any cheese for that matter)

Spinach (optional)

Flour taco shells

I first chopped up my bacon finely and got that moving and grooving.  Then I added my sausage.  You can add seasoning, but our bacon is extremely salty, so I did not need to add anymore to eat. I also added my sausage.  If your sausage and bacon are store bought…might want to drain it.  Ours is “homegrown” so there is no fat.

While that was cooking away, I got all my eggs in my mixing bowl and I add a splash of milk (that’s how my Granny did it).  I poured it on top of the sausage and let it start cooking.  I then finely chopped my spinach and throw that in there.

Once it was all cooked up, I put about 2 good tablespoons in the center of my flour tortilla and added some cheese.  I rolled it up burrito style and I lined a baking sheet with them.  Once my baking sheet was full, I put them in the freezer to “flash freeze” them.  I do this so they will not stick together in my bag.  I will wrap them individually in saran wrap and then put them in a gallon sized freezer bag.

This made 48 burritos.

APPLESAUCE OATMEAL CINNAMON MUFFINS

20171007_153219

*I did not double*

1 1/2 c. oats

1 1/4 c. self rising flour

1/2 c. brown sugar

3/4 tsp. cinnamon

1 c. applesauce

1/2 c. milk

3 T. oil

1 egg white

TOPPING

1/4 c. oats

1 T. brown sugar

1/8 tsp. cinnamon

1 T. butter, melted

Mix the muffin ingredients and put them in your muffin tins.  Sprinkle the topping over it.  Bake at 350 for 12-15 minutes.

Chocolate Muffins

20171007_164502

**I doubled this**

1 1/3 c. self rising flour

1 c. sugar

1/2 c. cocoa

1 c. milk

1/2 c. butter, melted

Next time I will add in shredded zucchini and oats cause this stuff is GOOD and I can hide all the “healthy” stuff and my kids will never know.

Mix it all together and bake at 350 for 12-15 minutes.

GRANOLA

3 c. oats

3 T. brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 c. honey

1/4 c. oil

1 tsp. vanilla

**add nuts, seeds, or dried fruits**

Mix all together and bake at 300 for 5-15 minutes.  Be sure and stir often to prevent burning.  It will chunk up, so once dried, just take a fork and unchunk it.

20171007_165504

147 muffins. 48 breakfast burritos. gallon baggie of granola later…… I am done.

When Sad…….Bake

I can’t stop the sadness….so I will squash it down and bake.  Normally, when I’m down, I organize, but as you know from previous blog posts….I am, literally, out of things to organize in my home and all my computers.

Now, I’m going to work on my master plan to cook/freeze some meals.  I’m not going to do a months worth (though the last time, I cooked in July and we still have freezer meals in the freezer and it is October *insert pat on own back*).  This time I’m working through my PINTEREST BOARDS and I cook one meal, twice to freeze for a later time.  I’m sort of jacked up on my weeks cause I went to the store without my new list…so I am working on my WEEKS 14 & 40.  I also bought some extra chili hot beans cause I have a ton of tomato juice that I canned (super easy and saves money).

Right now, Big Daddy requested spaghetti….I usually *always* have that on hand for a quick supper that everyone loves (to make it a tad healthier, I use whole grain (NOT whole wheat aka cardboard) noodles).  I bought some spiral noodles and 4 jars of spaghetti sauce (another tip to save a bit of money is do not use the spaghetti packets.  I just add my seasoning, minced onions, minced garlic, basil, italian seasoning and oregano).  I browned my meat with my seasoning, added 2 jars of spaghetti sauce (be sure to put a bit of water in the empty jar and swish it around to get all the sauce out) and I made my spiral noodles, al dente.  I mixed it all together and put it in a 13×9 aluminum pan….put some mozzarella and parm on top and froze it for a later time.  While I was doing all of that, I was also browning up more meat (for the spaghetti) and I did my regular noodles.  One dinner we ate, one dinner I froze.  It really took little extra time to to prepare both meals because they were similar.

Tomorrow, Hunter and I are going to prep some breakfast goodies.  I’ve got some sausage, ham, eggs, cheese, and flour tortillas to make a good mess of breakfast burritos.  I flash freeze them on a cookie sheet before I put them in gallon freezer bags to freeze.  That prevents them from sticking together.  I’m also going to make a mess of pancakes, granola for yogurt, fruit bars, applesauce cinnamon muffins, banana muffins, lemon poppyseed muffins, and chocolate oat muffins.  I can control what goes in my recipes versus what is prepackaged.  Plus, in the end, it saves me money because normally I would buy 3 large bags of cereal, lots and lots of yogurt (I will be making my own plain yogurt), processed fruit bars and processed granola bars.  Hunter is stoked.  I am slightly frightened LOL

He has been SO sweet the last couple of weeks….I mean edible kind of sweet….like the boy before the OMS.  His speech has suffered.  His eyes still dance.  He is still unsteady on his feet and struggles doing what is easy for most little boys.

He is still my baby and oh does he know that.  Oh does he know that he has me wrapped around his little bitty finger.  He is my warrior and so help me if he wants to help me cook….that baby can help me cook.

Wish me luck.

Week 14 & 40 Grocery List

Here is the grocery list for Week 14 & 40 You probably have a lot of this on hand.  Adjust however you’d like.

  • thyme
  • thighs
  • pizza crust
  • pizza sauce
  • pepperoni
  • mushrooms x 2
  • frozen pizzas
  • parmesan
  • mozzeralla
  • chili powder
  • soft shell tacos
  • cheddar
  • olives
  • rice
  • sour cream (large)
  • lettuce
  • saltines
  • diced tomatoes x 2
  • tomato paste
  • tomato pesto
  • block parmesan
  • beef bouillon
  • carrots
  • celery
  • onions
  • garlic
  • oregano
  • rosemary
  • bay leaves
  • pepperoncini peppers
  • 1 packet au jus
  • 1 packet ranch
  • roast
  • red kidney beans
  • great northern beans x 2
  • zuchinni x 6
  • tube pasta
  • frozen green beans
  • spinach
  • butter
  • chicken bouillon
  • heavy cream
  • Italian seasoning
  • chicken breasts
  • tortellini x 2
  • lima beans
  • elbow noodles
  • velveeta
  • asparagus x 2
  • prosciutto
  • jiffy mix
  • cream corn
  • canned corn x 2
  • potatoes
  • green onions
  • milk
  • tater tots
  • cream of mushroom soup
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