BASIC COLESLAW DRESSING RECIPE, GRATITUDE & A TIP

 At the beginning of the month, I made these open-faced Philly Cheesesteaks and they were delicious!!!!!  I don't have an exact price, but I will tell you what I used.  I bought the onion, bell pepper & mushrooms on sale.  I bought the bread (12 rolls/50 cents!) at the Alpine Valley Bread Outlet and just pulled 6 rolls out of the freezer for the meal.  I found the meat already sliced thin and sectioned out for individual sandwiches at American Discount Foods for $4/2 lbs.  It was divided out in 7 sections.  We used 4 and have 3 in the freezer still.  I was just going to used sliced provolone, but decided to try Bobby Flay's provolone sauce.  I was on my way to the store for the provolone and decided to stop and visit with a friend first.  She asked what I was making for dinner and I told her Philly Cheesesteaks.   She told me that she had made French Dip sandwiches last night and had some provolone cheese that they wouldn't use....could I use it?  YES, please.  What a blessing....but wait, the blessings don't end there!  My mom brought me a prepackaged broccoli salad from my aunt and uncle.  I thought it would be a great addition to our feast.  I put together my current favorite dressing (recipe below) for the slaw and then opened the bag to empty the contents in the bowl.  Apparently, I didn't really pay close attention to the bag and was surprised to see a smaller plastic bag fall into my bowl with the veggies.  It contained a dressing packet, crasins & cashews packet and finally a crumbled bacon packet.  After the embarrassment passed, I put the packet in the fridge to use at a later time.  (After finding 3 heads of cauliflower for $1 at Superstition Ranch Market, I came home, cut the cauliflower and added the broccoli salad packets to it.  It was actually quite good!!! The best part....it only cost me $0.33!)

BASIC COLESLAW DRESSING
(it's currently my favorite dressing)
1/2 c. mayo
2 Tbsp. lemon juice
2 Tbsp. rice wine vinegar
2 Tbsp. sugar
1 tsp. salt
fresh ground pepper
Whisk together the ingredients in the bowl you will serve the coleslaw in.  Then add your 4 -6 c. thinly sliced cabbage or broccoli slaw.  Toss well to coat and serve immediately or refrigerate to chill.

and finally......A TIP!

I used to buy the 5 pound bag of shredded cheese at Costco.  Since it was so easy to get out and use, it was used up quickly! It would last our family only two weeks and I didn't have the money to buy a different cheese, so we had to use one kind for everything.  I now buy a 2 pound block of mild cheddar and a 2 pound block of mozzarella from Costco. I love having different cheeses for Mexican Fiesta and Pizza Night.  The boys used to go through tons of cheese for nachos.  Now they grate their own with a little hand held fine grater.  It doesn't take long before they are done "working" for their meal!  On pizza night, I grate up one pound of the mozzarella for all of us to share.  This still lasts for the two weeks, but I've spent less and had more variety....WIN-WIN!  So the tip in a nutshell....

Buying block cheese and making my kids 

grate it themselves uses less cheese and saves me $$$$!

SPROUT'S FARMERS MARKET

I love Sprout's!

It's one store I don't mind taking my boys to.  If there good, they still get to pick a little treat from the bins.

  I love their selection and sale prices on their fruits and veggies.

I use their weekly flyer to help write my menu.  I can rely on them for having consistently good quality produce.

  I love their bulk bins.  

This has been a lifesaver for me!  Occasionally I want to try a new recipe, but it may have a more expensive ingredient.  Taking just what I need from the bins has saved me money and allowed me to explore other recipes that I wouldn't be able to if I had to buy a larger portion of that ingredient.  It's also allowed me to spoil my kids with a portion of their favorite treat.  Everyone gets what they want and I didn't break the bank.

I especially love their double ad Wednesdays!!!  

What's better than a weekly ad....TWO!  Every Wednesday you can use the last week's ad and the new ad.   Love it!

HAPPY SHOPPING!

BACON FRIED CABBAGE

I searched my fridge for a side dish the other day and found a head of cabbage that needed to be used.  After a quick internet search, I found a Pancetta Fried Cabbage recipe from Allrecipes.  A few substitutions and I give you the very delicious side dish: 

Bacon Fried Cabbage

(great served warm or cold the next day)

6 slices of bacon, cut into small pieces

1/2 onion, diced

1-2 cloves garlic, minced

1/2 tsp. salt

fresh ground pepper

1 head cabbage, finely sliced

2 Tbsp soy sauce (you could start with a little less and then taste)

1 dash Tabasco (or to taste)

Cook the bacon until browned and then add the onion, garlic, salt and pepper.  Once the onions are translucent, add the cabbage and cook about 5 minutes.  Then add the soy sauce and tabasco and cook about 10 minutes more.  DELICIOUS!!!!  I really enjoyed the next day cold for lunch too!

PASTA NIGHT

 (Baked Eggplant Parmesan with Pasta & Panzanella Salad)

Pasta Night is our theme for Monday.  I put it at the beginning of the week since it's easy to throw together...generally.  Some days I may take a little more time in planning and preparing the meal, but if things are crazy as we start into another school/work week I can just make spaghetti.  Some of our favorites are the Baked Eggplant Parmesan & Panzanella Salad (pictured above), Homemade Mac & Cheese, Lasagna, Chicken Spinach Fettucini, Crock Pot Lasagna and Spaghetti Bake.  Even though we call it Pasta night, anything Italian works.  The kids requested Lasagna and Zuppa Toscana Soup for our Back to School dinner.  The best part of pasta night is that I can make dinner for as cheap as $2.00!  If I choose to bulk up our dinner, there's a better chance of leftovers.  That helps keep my budget in check!

 A fresh green salad compliments any pasta dish!

 I'm lucky to have a photo of this baked zucchini at all, the kids ate it so fast!!!  I just dipped the zucchini in a beaten egg and then in a mixture of panko and Italian seasoning.  I placed them on a cookie sheet and baked in a 425 degree oven for about 5 minutes on both sides.  Adjust time to crisp up and brown the coating.

WHAT TO HAVE ON HAND:

PASTA - look for sales on pasta and stock up when they are really low.  The last time I stocked up on dried pasta it was $0.50/lb!!!  Even at $1/lb. it's still a great deal for dinner.  I have made my own pasta once....and stocked up on durham wheat to make my own semolina flour and try my hand at pasta making again.  I'll post recipes when I do.

SAUCE - I shop strictly for my budget with this one.  The least expensive is generally Hunt's canned pasta sauce at Walmart. Buy what makes you happy and works in your budget!  I've also made this Guiltless Alfredo Sauce from Our Best Bites.  Delicious on pasta, pizza or dipping bread in!

VEGGIES - I think the key to any dish on Monday night is the veggies.  In a pinch, I can make some pasta with sauce and call it a night.  If I add roasted veggies to our pasta, it becomes a feast!  I love shopping at Superstition Ranch Market for fresh veggies at a great price.  You can also use your veggies as an appetizer (baked zucchini) or a green salad.  Top your salad with an Italian dressing or balsamic vinaigrette.  To roast the veggies:  Just cut/prepare, then toss in a bowl and mix with a little olive oil.  Place them on a cookie sheet and season with kosher salt & fresh ground pepper and Italian seasoning and bake at 425-450 degrees for 30-45 minutes.  They can be a side dish or placed right on top of your pasta.  YUM!!! 

BREAD - A 99 cent loaf of french bread from the grocery store is a quick and easy solution.  I slice the loaf and either make garlic bread or a cheesy bread.  Another easy option is visiting Alpine Valley Bread Outlet and picking up an herb round loaf.  I slice it thin, spray both sides with olive oil and put it under the broiler to toast each side.  Watch it, it browns quick! So delicious.  

RECIPES:

Baked Eggplant Parmesan

(No set recipe for this, I adjust it to how much eggplant I have.)

one bowl of egg wash (1-2 eggs beaten with a little water or milk)

one plate of bread crumbs mixed with grated parmesan cheese (I currently have a mixture of Panko [Japenese break crumbs] and seasoned bread crumbs)

I peel and slice the eggplant into1/2 - 3/4 inch slices.  Then dip in the egg mixture, then the bread crumbs/paremsan mixture.  Place on a cookie sheet and bake at 425 degrees for 7-10 minutes on each side.  We place the slices on top of the pasta and cover in sauce.

Panzanella Salad

(Again, not a set recipe.  I searched online and for ideas and put it together.  It may not be authentic, but it was delicious)

4-6 cups of 1 inch cubed bread

Tomatoes - Red Onion - Red Bell Peppers (you can use any veggies you want)

Drizzle olive oil on the cubed bread and toast in a large skillet.  When toasted I place in the bowl or platter I'll use at the table.  Then I place a little more olive oil in the skillet and put my sliced onions in.  I saute until softened and then add the tomatoes and bell peppers and toss with a little balsamic vinegar, some capers and a little Italian seasoning.  Then pour the veggies over toasted bread, salt and pepper and toss.....so yummy!

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!

POTATO ROSEMARY PIZZA & A BLOG REVIEW

(I made this!  SO YUMMY!!!!)

We made the MOST DIVINE pizza last week........Potato Rosemary Pizza!  I found the recipe here. 

The ingredients list with my notes in (italics):

2 medium size red potatoes (I used regular russets)

Olive oil

fresh rosemary

fresh thyme (I used dried)

salt and pepper

For the sauce you will need: (I did LOVE this pizza, but I would change a few things)

5 tablespoons unsalted butter (I can't believe I'm saying this, but it was too much butter for me)

1/4 cup minced shallot (I used a regular onion)

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves (I used dried)

1/3 cup Chardonnay (I just used water)

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice (I didn't have this on hand, I might try it next time)

1 teaspoon chicken base or bouillon (no MSG)

2 cups grated Mozzarella cheese

 

You can view the full directions here.  The blog is called Simply So Good.  I stumbled across this blog last year when I saw her Cookies & Milk reception idea. (I really want to throw a party like this!)  Since then I've really enjoyed this blog.  There are tons of photos with the recipes.  I don't know about you, but I'm much more likely to try a new recipe if I have a lot of details or photos helping me along the way.  I don't know how I would have so happily cooked for the last two years without blogs like this.  It's difficult when your budget is tight.  When you find an inexpensive, yummy recipe, you tend to overuse it.  Being able to look at cooking blogs and either use their recipe as written or adjust their ideas has been such a blessing.  The next three recipes I plan on trying from here are the white bean dip with pita chips, rice pudding (on the stove top), and pain au chocolat (oh, mama!!!).  Tell me what you think about Simply So Good.

SPINACH

( My lunch today!  Recipe found here)

Spinach is very low in calories and high in soluble dietary fiber.  It's also a good source of iron, vitamins A, B-6, K, folates, potassium and omega-3 fatty acids.  Regular consumption of spinach in the diet helps prevent osteoporosis (weakness of bones), iron deficiency anemia and is believed to protect from cardiovascular diseases and colon and prostate cancers. (source)

BUY:  Costco is the best deal - 2 1/2 lbs. for $3.99.  Occasionally I'll find it on a good sale or reduced for quick sale at the grocery store.

HOW I USE IT:  Salads!  Like the Berry Salad I had last night and today.  Here are links to a couple of great dressing recipes: Tangy Balsamic Vinaigrette and Berry Poppy Seed Vinaigrette. Growing up my favorite was eating cooked spinach with a little apple cider vinegar on top.  Now I like to saute it with a little olive oil, garlic, and balsamic vinegar and occasionally top it with a little toasted walnuts.   Spinach is great on burgers, sandwiches or pizza, in omelettes or in a hash.  With all the health benefits, you may want to add a handful or two to your smoothie.  Just add to the blender and blend well.  Here are a few other ways our family enjoys spinach:

SPINACH PESTO
2 c. spinach
1/2 c. parsley, flat leaf (I've omitted this and just used more spinach - your choice)
1/2 c. walnuts, toasted
1/4 c. parmesan cheese
3 garlic cloves
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/8 tsp. pepper
Place all ingredients in your food processor or blender and process until the right consistency.  Use it as you would regular pesto.  It's great in the next recipe.

CROCKPOT PESTO LASAGNA recipe from Anna Jensen
1 (26 oz) jar prepared pasta sauce
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around.  Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles.  Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese.  Repeat until you run out of ingredients (squish it down)  Add 1/4 c. water on top.  Cover and cook on low for 6 hours or on high for 3-4 hours.  It will be done when top layers begin to brown and cheese in melted and bubbly.  Uncover and let it sit for 10 to 15 minutes before serving.  So yummy!

CHICKEN SPINACH FETTUCCINI
1 lb. boneless, skinless chicken breast
1 lb. fettuccini (or any long noodle)
8 oz. fresh spinach (I used frozen spinach for years, but I think it's easier with fresh)
3 Tbsp. olive oil
garlic powder
lemon herb seasoning
salt/pepper to taste
Season the chicken with the salt, pepper, garlic powder, and extra, extra lemon herb seasoning.  Put the olive oil in a baking dish and add the chicken.  Bake at 325 degrees for 45 minutes.  Prepare the fettuccini and roughly chop the fresh spinach (or prepare the frozen spinach), then mix together.  The heat from the noodles will wilt the fresh spinach. When chicken is cooked, cube it and add to the fettuccini and spinach.  Make sure to add all the chicken drippings and oil to the pasta dish.  A Family Favorite!!!

THE B.E.A.S.T.
Bacon (turkey bacon) - Egg-salad - Avocado - Spinach (cooked down) - Tomato
Toast your bun/bread.  Add the B.E.A.S.T. toppings and enjoy!!!!!!!  DELISH!!!!!!!

TASSAJARA WARM RED CABBAGE SALAD

Lunchtime!  Normally I scrounge in the fridge for some leftovers, but since I used those for dinner (it's summer!) I didn't have anything.  I still needed to grab something to eat and didn't have much on hand (payday's tomorrow....then I can restock the fridge)  I did notice an almost full head of red cabbage in the crisper drawer and starting searching for a recipe.  I decided to try the Tassajara Warm Red Cabbage Salad.

(my cabbage salad, little bit of cottage cheese and two slices of oat bran bread - YUM)

Not bad for an impromptu lunch!  I really did like the salad.  I think I would add a little more rosemary next time.  The orginal recipe is in this cookbook, The Complete Tassajara Cookbook. (Tassajara is a Zen Center in San Francisco, CA)   I found it adjusted at 101cookbooks(dot)com.  Here's what I did:

TASSAJARA WARM RED CABBAGE SALAD

1/2 c. sunflower seeds (you could sub out a nut instead)

2 tsp. brown sugar

(pinch or two of salt, if your seeds aren't salted)

2 Tbsp. veg. oil (or extra virgin olive oil)

1/2 of a yellow onion, diced

1 clove garlic, minced

1/2 head of red cabbage, thinly sliced

1 tsp. dried rosemary (I would use a little more, or fresh if you have it)

1/4 c. dried blueberries (you could use any dried fruit)

1 1/2 Tbsp. balsamic vinegar

1/4-1/2 c. feta cheese

Place the sunflower seeds in a hot dry pan, then sprinkle with the brown sugar (and salt if needed) and stir until the sugar melts and coats the seeds.  Then remove from pan and let dry on a plate.  Next, in a skillet, heat the pan, then add the oil and onion.  Cook a few minutes until soft.  Add your minced garlic, stir and then add the red cabbage.  Toss again and add the rosemary, blueberries and balsamic vinegar.  Toss and cook until the cabbage is as soft as you would like it.  I think I cooked mine for 7-9 minutes at this point.  Remove from heat and toss in the sunflower seeds and feta.  Give a quick stir and adjust seasonings if needed.

I'm so thankful that I found such a great recipe for my red cabbage and that it didn't take too long to make.  I love the saying: Use it up, Wear it out, Make it do, or Do without!  Today was definitely "Use It Up!"  I had a great lunch and my crisper drawer is almost empty - Win-Win!