tag:blogger.com,1999:blog-59731577156974404522024-02-18T18:44:26.687-08:00Tamie Eats CheapI have no budget and 4 people to feed. This is how I do it.Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5973157715697440452.post-12409887811691142812014-01-12T15:15:00.001-08:002014-01-12T15:15:17.549-08:00Meal Planning :: Dinner Menu for Jan 12-25, 2014<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgFTE0HhZoEn2JwSDjEo8z3Za-9tt08_HnJQgHbRT8-9h4WQzTBMUAJCUQS0An3J9nc3ho_WccynfrvVNx_v0WMVoZ7PKLbKbYaV2vi7RtJnOnqg3kSaN3x8F8-TDVyHz4nzTW6Q1s9-T/s640/blogger-image--1839962092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgFTE0HhZoEn2JwSDjEo8z3Za-9tt08_HnJQgHbRT8-9h4WQzTBMUAJCUQS0An3J9nc3ho_WccynfrvVNx_v0WMVoZ7PKLbKbYaV2vi7RtJnOnqg3kSaN3x8F8-TDVyHz4nzTW6Q1s9-T/s640/blogger-image--1839962092.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">The menu for the next two weeks.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Tacos (baked like always)</div><div class="separator" style="clear: both;">2. Pot Roast (will actually be sausage since chuck roast was too expensive)</div><div class="separator" style="clear: both;">3. Fried Rice</div><div class="separator" style="clear: both;">4. Thai Peanut Noodles</div><div class="separator" style="clear: both;">5. Creamy Garlic Pasta</div><div class="separator" style="clear: both;">6. BBQ Chicken Pizza</div><div class="separator" style="clear: both;">7. Chicken Salad</div><div class="separator" style="clear: both;">8. Chicken Parmesan Casserole*</div><div class="separator" style="clear: both;">9. Kitchen Sink Soup*</div><div class="separator" style="clear: both;">10. Green Chile Enchiladas</div><div class="separator" style="clear: both;">11. One Pot Pasta*</div><div class="separator" style="clear: both;">12. Tomato Soup</div><div class="separator" style="clear: both;">13. Out</div><div class="separator" style="clear: both;">14. Out</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">* new to me recipe, will be blogged</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I never make them in order. Bought all my groceries this morning for $80! (At Winco, as usual)</div><div class="separator" style="clear: both;">It's normally $75 but I got a few treats today because I was hungry (always a bad plan). </div><div><br></div></div>Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com2tag:blogger.com,1999:blog-5973157715697440452.post-57870878291589661612014-01-08T14:32:00.000-08:002014-01-08T14:32:02.381-08:00Cheap Eats :: Creamy Baked Pasta with Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0EzGDhr6-kDBNlpK9aCnOszfcF1l2U95Dn3b2Bew0vBhfgXy4UXrXw9RSSP-fIhrg8zqZziPbVYYnCkSXLcMCQVFqtp1rxCN2Tzx_phxLSRbhzlPXnUove1OrbSdh5k-2Dzby-AI2QcL/s1600/IMG_1123c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0EzGDhr6-kDBNlpK9aCnOszfcF1l2U95Dn3b2Bew0vBhfgXy4UXrXw9RSSP-fIhrg8zqZziPbVYYnCkSXLcMCQVFqtp1rxCN2Tzx_phxLSRbhzlPXnUove1OrbSdh5k-2Dzby-AI2QcL/s1600/IMG_1123c.jpg" height="400" width="400" /></a></div>
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This is my husband's absolute, outright favorite dinner ever. He begs for it all year and he gets it...well, he gets it about once a year. It's his special birthday dinner, but this year he was working on his birthday so we didn't get around to making it until now.<br />
He was so excited and he and Lucy gobbled it up like it was going out of style!<br />
This is a meatless dish and could easily be made vegan with some substitutions. Not mention...it's pretty danged cheap:<br />
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<b>Creamy Baked Pasta with Spinach</b><br />
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<b>Ingredients </b><br />
8oz penne pasta (or any other pasta)<br />
1 (24-28oz) can of spaghetti sauce<br />
8oz softened cream cheese<br />
1/2 cup milk<br />
1/4 cup parmesan cheese<br />
5-10 oz chopped frozen spinach (thawed and squeezed dry)<br />
*I used 5 oz because I like less<br />
dash of nutmeg<br />
pinch of salt & pepper<br />
1 cup mozzarella cheese (shredded)<br />
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<b> Directions (Pre-heat to 350F)</b><br />
1. Cook Pasta according to directions/drain<br />
2. Whisk cream cheese and milk until smooth<br />
3. Add spinach and parmesan to cream cheese<br />
4. Season with salt, pepper and nutmeg<br />
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5. Mix pasta with spaghetti sauce<br />
6. Layer 1/2 the pasta in the bottom of baking dish<br />
7. spread cream cheese mixture over pasta layer<br />
8. Top with remaining pasta<br />
9. Add mozzerella cheese to top<br />
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10. Cover with foil or lid and bake @ 350F for 30 mins<br />
11. Remove cover and bake an additional 10-15 mins until cheese browns at the edges<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-8136085654256862832014-01-05T05:00:00.000-08:002014-01-05T05:00:03.841-08:00Cheap Eats :: Garbage Cookies<div class="separator" style="clear: both; text-align: center;">
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The holidays came and went and my family thought we were done with sweets, but nooooo. We needed more cookies in out lives apparently and inspiration struck on <a href="http://www.pinterest.com/pin/238901955206957576/" target="_blank">Pinterest</a>, as usual.<br />
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I've had shredded coconut sitting in my cupboard for a few months, I bought it for a chicken recipe, but never got around to making it. So <a href="http://mikeysinmykitchen.com/2012/03/01/chewy-coconut-cookies/" target="_blank">this </a>recipe was right up my alley because I had all the ingredients on hand.<br />
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The original poster mentioned that you could add in almost anything, so I threw in some leftover peanut butter and chocolate chips I had laying around.<br />
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These were soo good. They were gobbled up almost immediately and the photos here are from the second batch in 3 days. I dare you not to love them!<br />
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<b>Garbage Cookies</b><br />
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<b>Ingredients:</b><br />1/2 Cup Butter, Softened<br />1/2 Cup Brown Sugar<br />1/2 Cup Granulated Sugar<br />1 Egg<br />1 Teaspoon Vanilla Extract<br />1 Cup All-Purpose Flour<br />1/2 Teaspoon Baking Soda<br />1/2 Teaspoon Baking Powder<br />1 1/2 Cups Flaked Coconut<br />1/2 Cup Chocolate Chips<br />1/2 Cup Peanut Butter Chips<br />Pinch of Salt<br />
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<b>Directions:</b><br />Preheat oven to 375 Degrees.<br />
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1. Cream together the butter, sugars, egg and vanilla.<br />
2. In a separate bowl, mix together flour, baking soda, <br />baking powder and salt.<br />3. Slowly incorporate flour mixture in with the creamed <br />butter and sugar.<br />
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4. When well mixed, add the flaked coconut and chips.<br />5. Once that is combined, drop onto parchment lined <br />baking sheets and bake for about 8-12 minutes <br />or until browned.<br />6. Let cool and serve.<br />
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<span style="font-size: large;"><u><b>Printable Recipe Card Below<img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYSynVRKK_pK_8yVeDVoyN-PHNRnqo1Eg2KMQG6hCxyT9EjhFCfdPRd_bU2chgWRZh5kJ_DsZoViPhWj9Bnco8y2w3PbpqUaFBSYqGn4qGfGXpcKymCu8vSUYtdmXX9mwow4_1f-CSDS9/s640/garbagecookiesrecipe.jpg" width="640" /></b></u></span></div>
<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-28507980619604134992014-01-03T14:25:00.002-08:002014-01-03T14:25:53.588-08:00I'm Back!!Hi guys! I am waking from the dead to blog about cheap eats once again.<br />
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<br />
<br />
<b>Where have I been? </b><br />
Last Fall I had a health issue that made eating a whole new issue. My gallbladder went kaput and I was put on an essentially fat free diet. As exciting as that sounds, chicken and rice every night didn't seem blog worthy at the time. Not to mention that I just felt bad and I couldn't focus on much else.<br />
Just before Thanksgiving I had my gallbladder removed and spent the holidays enjoying my family and the foods I wasn't able to eat during the episodes. Now that things have settled down again, I am feeling bloggy once again!<br />
<br />
<b>Things I did on my break that I'll tell you about soon...</b><br />
<br />
<ul>
<li>Homemade Laundry Soap</li>
<li>Homemade Dishwasher Detergent</li>
<li>Homemade Freezer Breakfast Burritos</li>
<li>Garbage Cookies</li>
</ul>
and more...<br />
<br />
I can't wait to share more recipes and money saving tips with you! <br />
<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-59120431807808363832013-08-18T22:44:00.000-07:002013-08-18T22:44:28.619-07:00Cheap Eats :: Sesame Chicken<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I am back! I took a bit of a break from blogging last month because we decided to cram a bunch of summer into a couple of weeks and I wasn't planning my meals as much as I should have or even cooking at home as much as I could have.<br />
<br />
School is back in session and cooking at home is a necessity again and the budget is as tight as ever. <br />
<br />
The husband has been working nights and my little boy has been with his Dad, so it's just been me and Lucy for dinner time around here. I make enough for Tim, but he eats it when he gets home.<br />
<br />
When it's just me and the baby, my motivation to make difficult meals wanes...especially when I have gotten out of the habit of making daily meals.<br />
<br />
To jump back into the swing, I hit Pinterest, ya know, like I do. I pinned lots of inspirational recipes and began planning my next two weeks and did my shopping, all along crossing my fingers that I follow through and actually cook my planned meals.<br />
<br />
I love Chinese food, I can't afford to eat take out often and it's certainly not as healthy or tasty as making it at home. I am often intimidated by making Asian-inspired foods but I've been trying to dip my toe in one recipe at a time.<br />
<br />
Last night it was this recipe for Sesame Chicken I found <a href="http://www.budgetbytes.com/2013/08/easy-sesame-chicken/" target="_blank">here</a>.<br />
<br />
This recipe is easy, reasonably quick and above all it was really really delicious. Sooo good. I had to stop myself for gobbling up my husband's portion.<br />
<br />
<div class="ERSIngredientsHeader ERSHeading">
<u><b>Sesame Chicken</b></u></div>
<div class="ERSIngredientsHeader ERSHeading">
</div>
<div class="ERSIngredientsHeader ERSHeading">
<b>Ingredients</b></div>
<div class="ERSIngredientsHeader ERSHeading">
<b> </b></div>
<div class="ERSSectionHead">
<u>Chicken</u></div>
<br />1 large egg <br />2 Tbsp cornstarch <br />1 pinch each salt & pepper <br />1 lb. boneless, skinless chicken thighs <br />2 Tbsp vegetable oil (for frying) <br />
<br />
<br />
<div class="ERSSectionHead">
<u>Sauce</u></div>
<br />2 Tbsp soy sauce <br />1 Tbsp water <br />½ Tbsp toasted sesame oil <br />1½ Tbsp brown sugar (I used dark brown) <br />1½ Tbsp rice vinegar<br />1 inch fresh ginger, grated<br />1 clove garlic, minced <br />2 Tbsp sesame seeds <br />1 Tbsp cornstarch<br />
<br />
<br />
<div class="ERSInstructionsHeader ERSHeading">
<b>Instructions</b></div>
<div class="ERSInstructionsHeader ERSHeading">
<b> </b></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="ERSInstructionsHeader ERSHeading">
1<b>. </b>In a large bowl,
whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and
pepper. Trim any excess fat from the chicken thighs, then cut them into
small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.</div>
<div class="ERSInstructionsHeader ERSHeading">
</div>
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<br />
<div class="ERSInstructionsHeader ERSHeading">
2. Heat a large
skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil
is very hot (it should look wavy on the surface), add the chicken and
all of the egg mixture. Cook the chicken, stirring only occasionally,
until it is golden brown and cooked through (about 7-10 minutes). Drain
off the excess oil, if desired.</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8b5F1AdIgAJOIbErEUPfRvzYwkcDXLiL5pgaXGM2gmRcw8JNVLEqwnQJQ5APMdULOMFeyv07WgHaAcFVcyfqHj_OszsGWOQTfX3x8DIS3zq1wz7ksfnX79L6O5GAGpcRv-iRB_mFMCOy/s1600/IMG_8505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8b5F1AdIgAJOIbErEUPfRvzYwkcDXLiL5pgaXGM2gmRcw8JNVLEqwnQJQ5APMdULOMFeyv07WgHaAcFVcyfqHj_OszsGWOQTfX3x8DIS3zq1wz7ksfnX79L6O5GAGpcRv-iRB_mFMCOy/s200/IMG_8505.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCH2Ow3jN-sQM-S5AO3tTUYs6fD4VSpo7QJ4x95HmViOiOxvlN4EPVzd9fRdQ5iGHfr2twMwdTVLyWzpw-FR3d2nUMSCJPwaGIeTeq16K4k_mKDqgO1kS69FPFQipTK9FQaHuVcROYdv2/s1600/IMG_8503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCH2Ow3jN-sQM-S5AO3tTUYs6fD4VSpo7QJ4x95HmViOiOxvlN4EPVzd9fRdQ5iGHfr2twMwdTVLyWzpw-FR3d2nUMSCJPwaGIeTeq16K4k_mKDqgO1kS69FPFQipTK9FQaHuVcROYdv2/s200/IMG_8503.JPG" width="200" /></a></div>
<br />
<div class="ERSInstructionsHeader ERSHeading">
3. While the chicken
is cooking, prepare the sauce. In a small bowl stir together the soy
sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger,
minced garlic, cornstarch, and sesame seeds. (You can grate the ginger
with a small-holed cheese grater).</div>
<div class="ERSInstructionsHeader ERSHeading">
</div>
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<div class="ERSInstructionsHeader ERSHeading">
4. Once the chicken
is cooked through and golden brown, pour the sauce over top. Toss the
chicken to coat in the sauce. The sauce will begin to thicken as soon as
it hits the hot skillet. Once the chicken is coated and the sauce
thickened, turn off the heat.</div>
<div class="ERSInstructionsHeader ERSHeading">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSDebazYxM_ms-O-onCjAV9jRLytU0fx7cY7m974n_o5y5R2ltJSei_k_I5mVm6u9DWfy_vqU7J02RlzKbcpycdEjkwLK7_1Kqo31cbzKo9Xxd-dEqT9BesQ7y4R1zsHlqdc7SvAv0x8j/s1600/IMG_8508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoSDebazYxM_ms-O-onCjAV9jRLytU0fx7cY7m974n_o5y5R2ltJSei_k_I5mVm6u9DWfy_vqU7J02RlzKbcpycdEjkwLK7_1Kqo31cbzKo9Xxd-dEqT9BesQ7y4R1zsHlqdc7SvAv0x8j/s200/IMG_8508.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQidfCxDdnXTO-IhgwS75R5h-cpsTIajNbjy6wbiwo8uRPw8t95ElZCpE3u1itYfjk5eurWx3iK8YTgJzeffTwFue9vozg3_5wRy6UKE2qm_eeP48lU22NMP-GQ7wJfdpnOyEx7I4Fxvv/s1600/IMG_8509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQidfCxDdnXTO-IhgwS75R5h-cpsTIajNbjy6wbiwo8uRPw8t95ElZCpE3u1itYfjk5eurWx3iK8YTgJzeffTwFue9vozg3_5wRy6UKE2qm_eeP48lU22NMP-GQ7wJfdpnOyEx7I4Fxvv/s200/IMG_8509.JPG" width="200" /></a></div>
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<div class="ERSInstructionsHeader ERSHeading">
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.</div>
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</div>
<div class="ERSInstructionsHeader ERSHeading">
I love love loved this recipe and will definitely be adding it to the regular rotation. According to the author of this recipe, this will feed 4 and a grand total of $5.15. Not too shabby price-wise, eh?</div>
<div class="ERSInstructionsHeader ERSHeading">
</div>
<div class="ERSInstructionsHeader ERSHeading">
Again, you can find the original recipe <a href="http://www.budgetbytes.com/2013/08/easy-sesame-chicken/" target="_blank">here</a>. </div>
Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com3tag:blogger.com,1999:blog-5973157715697440452.post-22400298897415245862013-07-10T12:16:00.000-07:002013-07-10T12:16:11.319-07:00Cheap Eats :: Peach Cobbler<div class="separator" style="clear: both; text-align: center;">
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<br />
Another summer treat I love is the almighty peach! Fresh summer peaches rock my world, but canned peaches have their own appeal to me. When I was pregnant with Lucy, I bought cans of peaches to munch. I loved slurping those slimy slices so much it was ridiculous!<br />
<br />
I saw a can of peaches on one of my last shopping trips, and I admit, I bought this can because I loved the label.<br />
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<br />
Lady Elberta Brand Yellow Freestone Sliced Peaches (in heavy syrup) *Shortcake Style*. I loved the retro look and thought, for $.20 more, I'll go for it. I bought them at Winco by the way, if you want to find some. They were fabulous.<br />
<br />
I decided to make cobbler. I have made crisps, but never a cobbler...so I went a-huntin' on the internet. I came across this <a href="http://pinterest.com/pin/238901955205917023/" target="_blank">recipe</a>.<br />
<br />
Let's just say...we killed the whole thing in one night. Yum.<br />
<br />
<u><b>Peach Cobbler</b></u><br />
<br />
<b>Ingredients</b><br />
1 cup all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/4 tsp baking soda<br />
3/4 cup + 2 tbsp sugar<br />
1 stick of butter (cut in half and melted separately)<br />
1
can
(28 ounces) sliced peaches, undrained<br />
<br />
<b>Directions </b><br />
(preheat to 350F)<br />
1. Mix dry ingredients in a medium bowl, pour in half a stick of melted butter and mix until butter is absorbed and the ingredients are crumbly.<br />
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2. Pour 1/3 of the mix onto the bottom of an 8x8 dish.<br />
3. Add peaches and juice. There should be plenty of juice, but if it looks dry, add more water.<br />
4. Top peaches with the remaining cobbler mix.<br />
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5. Pour the other half stick of melted butter over the top and then sprinkle with the 2 tbsp of sugar.<br />
6. Bake 30-45 mins at 350F until brown and bubbly!<br />
Serve warm with vanilla ice cream! Yum!!<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com1tag:blogger.com,1999:blog-5973157715697440452.post-15095934796519407022013-07-09T14:44:00.000-07:002013-07-09T14:44:04.107-07:00Cheap Eats :: Greek Marinated Chicken<div class="separator" style="clear: both; text-align: center;">
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Hey guys! I'm back after needing to rush out of town for my Grandmother's funeral. I had this meal done before I left, but no time to blog it. Better late than never!<br />
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This is a recipe I got from <a href="http://www.budgetbytes.com/2013/06/greek-marinated-chicken/" target="_blank">Budget Bytes</a>. It was quite good and a hit with the whole family. I served it with lemon and butter Orzo pasta and fruit.<br />
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I followed the recipe pretty much exactly, except I used actual Greek Yogurt instead of plain.<br />
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<u><b>Greek Marinated Chicken</b></u><br />
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
</div>
<div class="ERSIngredientsHeader ERSHeading">
<b>Ingredients</b></div>
<br />1 cup plain *Greek* yogurt<br />2 Tbsp olive oil <br />4 cloves garlic, minced<br />½ Tbsp dried oregano<br />1 medium lemon<br />½ tsp salt <br />freshly cracked pepper <br />¼ bunch fresh parsley <br />3½ to 4 lbs chicken pieces </div>
<div class="ERSIngredients">
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</div>
<div class="ERSInstructions">
<div class="ERSInstructionsHeader ERSHeading">
<b>Instructions</b></div>
<div class="ERSInstructionsHeader ERSHeading">
<b> </b></div>
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<div class="ERSInstructionsHeader ERSHeading">
<b> </b></div>
<ol>
<li class="instruction" itemprop="recipeInstructions">To make the
marinade, combine the yogurt, olive oil, minced garlic, oregano, salt,
and some freshly cracked pepper in a bowl. Use a fine holed cheese
grater or a zester to scrape the thin layer of yellow zest from the
lemon skin into the bowl. Also add the juice from half of the lemon
(about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly
chop a big handful, or about ¼ bunch, of parsley and stir it into the
marinade.</li>
<li class="instruction" itemprop="recipeInstructions">Add the chicken
pieces and marinade to a gallon sized zip top bag. Remove as much air as
possible, close the bag tightly, and massage the bag to mix the
contents and make sure the chicken is well coated. Refrigerate the bag
for 30 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">After marinating
for 30 minutes, either cook the chicken on a grill OR preheat the oven
to 375 degrees in preparation to bake the chicken.</li>
<li class="instruction" itemprop="recipeInstructions">To bake the
chicken, place the chicken pieces in a large casserole dish (9×13). Bake
the chicken in the preheated 375 degree oven for 45-60 minutes, or
until golden brown on top.</li>
</ol>
<a href="http://www.budgetbytes.com/2013/06/greek-marinated-chicken/" target="_blank">original recipe here </a><br />
<a href="http://www.budgetbytes.com/2013/06/greek-marinated-chicken/" target="_blank"></a></div>
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com1tag:blogger.com,1999:blog-5973157715697440452.post-56049913040335343592013-06-28T13:03:00.001-07:002013-06-28T13:03:21.364-07:00Meal Planning :: Dinner Menu for June 24 thru July 8th<div class="separator" style="clear: both; text-align: center;">
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<u><b>The Meal Plan: </b></u><br />
<ol>
<li><a href="http://tamieeatscheap.blogspot.com/2013/06/treat-eats-tri-tip-in-oven.html" target="_blank">Tri-Tip</a></li>
<li>Tri-Tip Leftovers</li>
<li>Chicken Thighs (recipe pending)</li>
<li>Spaghetti and Meatballs</li>
<li>Zoupa Toscana*</li>
<li><a href="http://tamieeatscheap.blogspot.com/#http://tamieeatscheap.blogspot.com/2013/06/cheap-eats-sweet-heat-sticky-chicken.html" target="_blank">Sticky Chicken</a></li>
<li><a href="http://tamieeatscheap.blogspot.com/#http://tamieeatscheap.blogspot.com/2013/06/cheap-eats-pork-fried-rice.html" target="_blank">Pork Fried Rice</a></li>
<li>Greek Marinated Chicken*</li>
<li><a href="http://tamieeatscheap.blogspot.com/#http://tamieeatscheap.blogspot.com/2013/06/cheap-eats-creamy-garlic-pasta.html" target="_blank">Creamy Pasta</a></li>
<li>Tri-Tip</li>
<li>Tri-Tip Leftovers</li>
<li>Chow Mein*</li>
<li><a href="http://tamieeatscheap.blogspot.com/#http://tamieeatscheap.blogspot.com/2013/05/cheap-eats-barbecue-baked-chicken.html" target="_blank">BBQ Chicken</a></li>
<li><a href="http://tamieeatscheap.blogspot.com/#http://tamieeatscheap.blogspot.com/2013/06/cheap-eats-barbecue-chicken-pizza-and.html" target="_blank">Pizza </a></li>
</ol>
*will be blogged <br /><br />---<br />
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I'm a bit late with this post, but we've had a crazy week.<br />
This month, I bought some extras but haven't gone too far out of budget to do it, thankfully. So far, I'm only about $15 over budget and I've gotten some tasty extras.<br />
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At Costco, I went meat-crazy! I got my much-longed-for bacon, some ribs, tri-tip, chicken thighs and bread. This came to around $85.00 But that's 4 lbs of bacon, two huge slabs of ribs, two tri-tip roasts, 3 meals worth of chicken thighs, and two huge loaves of bread.<br />
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Then my trip to Winco was $82.81! Not too shabby...and we actually bought soda! But not again...I think we both regretted buying them.<br />
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So, for the first half of the grocery shopping month, I'm at $168 (give or take a dollar). Not bad and I could actually stay in my monthly budget if I scrimp on the next menu. Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com1tag:blogger.com,1999:blog-5973157715697440452.post-25024164445253982712013-06-25T15:07:00.002-07:002013-06-25T15:07:54.688-07:00Treat Eats :: Tri-tip in the Oven<div class="separator" style="clear: both; text-align: center;">
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I'm starting a new category "Treat Eats" for when it's time to "Treat Yo'self". Sometimes I carve out a little extra cash and cut some corners from other meals so we can have something special. This month, it was the summer favorite, Tri-tip!<br />
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At Costco, which arguably has some of the better prices for meats, I got it for $5.99/lb. For 2 Tri-tip roasts, it's was $23.42.<br />
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That's not cheap eats, by any means. <br />
<br />
I'm used to grilling my tri-tip, I have a system, it works beautifully. Problem is, in my current home, has a strict HOA and barbecue grills are forbidden. (Condos...*eye-roll*)<br />
<br />
So in the heat of the summer, my choices are go to the lake/river or the park to grill outside or use my oven. Since I'm not planning to take my tri-tip on a vacay this time, the oven it is.<br />
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First step to tri-tip is the rub or marinade. I'm normally a rub girl, but I decided since I'm roasting this bad boy for the first time, I'll go with the marinade method.<br />
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<u><b>Tri-Tip Marinade</b></u><br />
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1 white onion coarsely chopped<br />
4 cloves garlic<br />
1 cup orange juice<br />
2 tablespoons Dijon mustard<br />
1 tablespoon Worcestershire Sauce<br />
1 tablespoon salt<br />
2 teaspoons cracked black pepper<br />
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1. Add all ingredients to blender, food processor or like me your stick blender measuring cup and puree ingredients.<br />
2. Add tri-tip and marinade to a gallon sized zip-top bag and seal, removing as much air as possible<br />
3. Refrigerate for at least 24 hours.<br />
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<br />
<b>Roasting Instructions</b><br />
1. Let roast come to room temp on the counter for about an hour before roasting.<br />
2. Preheat the oven to 425 degrees F.<br />
3. Place the roast on a rack in a shallow roasting pan so air can circulate around the entire roast.<br />
4. Place roast in the oven and roast, uncovered, for 30 to 35 minutes<br />
5. Remove from the oven and
cover with foil. Let the meat stand for 15 minutes, which will bring the
temperature up to 145 degrees F (medium rare) after standing.<br />
*for a medium done roast, go 40-45 minutes<br />
6. After your meat has rested, cut into thin slices against the grain<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-43698575605660171262013-06-21T08:00:00.000-07:002013-06-21T08:00:00.085-07:00Cheap Eats :: Hot and Spicy Taco Filling<div class="separator" style="clear: both; text-align: center;">
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To be honest, I use this taco filling for burritos more often than tacos lately...but this recipe gets played in nearly every single bi-monthly meal plan.<br />
<br />
It's on the spicy hot side, so I'll add notes for ways to cool it off for families that aren't into the extra kick. My son has a harder time with the spiciness, but we are trying to toughen him up...he can power through this recipe as is, but the husband adds Tapatio to it. That should give you an idea of the heat scale.<br />
<br />
<u><b>Hot & Spicy Taco Filling (or burritos)</b></u><br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>1lb ground beef</li>
<li>1 8oz can of El Pato Tomato Sauce (Mexican style...aka hot!) <i>*use regular plain old tomato sauce if you don't want the heat</i></li>
<li>1/4 can of Rosarita Traditional Refried Beans <i>*use the rest as a side dish</i></li>
<li>1/2 tsp smoked paprika</li>
<li>1/2 tsp cumin</li>
<li>1/4 tsp oregano</li>
<li>1/2 tsp dehydrated onion</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp pepper</li>
</ul>
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<b>Directions</b><br />
1. Brown and drain ground beef<br />
2. Add the rest of the ingredients and beef back to the pan and combine well.<br />
3. Cook on medium heat for 5-7 mins until most of the liquid has evaporated.<br />
4. Serve in taco shells or in burrito-sized tortillas with your favorite cheese and toppings!<br />
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Taco Night is on!<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-11991970451130249462013-06-20T09:00:00.000-07:002013-06-20T09:00:01.586-07:00Cheap Eats :: Spicy Thai Peanut Sauce with Noodles<div class="separator" style="clear: both; text-align: center;">
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This is a personal favorite of mine. I don't know if it's the mix of carb-loaded noodle joy mixed with peanuts...but I love love love Thai-style peanut sauce, really on anything.<br />
<br />
I found this recipe and got excited. The only really exotic ingredient is sesame oil. I can swing that cheaply (TJs) and the rest is already in the cupboards. <br />
<br />
Again, I threw half of a grilled chicken breast on top, because it was there...but this is great alone on noodles.<br />
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You can dress it up with green onion, or not. Crushed peanuts, or not. Some Sriracha, or...well, you get the picture. Just by itself, it's amazing.<br />
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<b>Spicy Thai Peanut Sauce</b><br />
sauce for 1-2 servings (double to serve 4) <br />
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<b>Ingredients</b><br />
1 tbs brown sugar<br />
1 tbs peanut butter<br />
2 tbs soy sauce<br />
2 tbs sesame oil<br />
red pepper flake (to taste, I used about 1/4 tsp for mildly spicy.)<br />
1/4 tsp sesame seeds (optional )<br />
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<b>Directions </b><br />
1. Mix ingredients in a bowl until smooth<br />
2. Toss with noodles<br />
3. Top with crushed peanuts, chicken, green onion, sesame seeds<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com4tag:blogger.com,1999:blog-5973157715697440452.post-12343950072140147052013-06-18T08:00:00.000-07:002013-06-18T08:00:06.292-07:00Cheap Eats :: Creamy Garlic Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphDH_fubUIfs7Rg968WKX15LMQtaORtGLRVzK8SVRSnxV9stflZPjh17CVRjJ7vwY1baPjFVWVIDnGbD3VFYehRsSVUBrImyhR1-Eq3ePBrddVrT-UR1U7D9UMFwYYMQ8Bhi6amlpRay9/s1600/IMG_7245s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphDH_fubUIfs7Rg968WKX15LMQtaORtGLRVzK8SVRSnxV9stflZPjh17CVRjJ7vwY1baPjFVWVIDnGbD3VFYehRsSVUBrImyhR1-Eq3ePBrddVrT-UR1U7D9UMFwYYMQ8Bhi6amlpRay9/s400/IMG_7245s.jpg" width="400" /></a></div>
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I found <a href="http://www.bigoven.com/recipe/549274/creamy-garlic-pasta" target="_blank">this</a> recipe on <a href="http://pinterest.com/roxycraft/eat-this/" target="_blank">Pinterest </a>a couple months ago and it quickly became a family favorite around here. For me, it's how fast and easy it pulls together. For them, it's the amazing taste!<br />
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My son, the picky one, always gobbles up every last bite and asks for seconds. My daughter, the baby who eats everything, loves it enough to grunt for more. The husband, who isn't the biggest eater, will eat a heaping bowlful happily. It's a guaranteed crowd pleaser...and a joy to make. I have the recipe memorized now, I've made it THAT much.<br />
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Tonight, I made it with an added element...chicken breast. I know, I know...chicken breast?! From the dark meat lady?! Well, to be fair...I was gifted the chicken breast by my sweet cousin who brought me some groceries after an especially bad day. I already had creamy garlic pasta in the menu and thought the chicken would be a nice treat! (Thanks cuz!)<br />
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Otherwise, this makes a fantastic meatless (not vegan) meat.<br />
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It's feeds 3-4 people with no leftovers. If you have big eaters, I suggest doubling it. We are not big portion types, so this is perfect for my family of two adults/two kids.<br />
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<u><b>Creamy Garlic Pasta + Chicken</b></u><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXXQcpdGR0pNAxqPxwtkjU6sSiwC6NWQUKZ_xJQjRbGmog01CrjhVzi_xGZq_wOh0aHhBWV2tesxbnIerXtbA5q-8bu-9pfx0_myDhsA22VvBeb8C9pzSbdytWUUrq4R-341bb31sLjjo/s1600/IMG_7236.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXXQcpdGR0pNAxqPxwtkjU6sSiwC6NWQUKZ_xJQjRbGmog01CrjhVzi_xGZq_wOh0aHhBWV2tesxbnIerXtbA5q-8bu-9pfx0_myDhsA22VvBeb8C9pzSbdytWUUrq4R-341bb31sLjjo/s200/IMG_7236.JPG" width="200" /></a></div>
<b>Ingredients</b><br />
2 tsp olive oil<br />
4 cloves garlic; minced<br />
<strike>2 Tbs butter</strike><br />
1/4 tsp salt<br />
1/2 tsp pepper<br />
3 c <strike>chicken stock </strike>water +<br />
2 tsp chicken bouillon<br />
8 oz angel hair pasta<br />
1 c <strike>grated</strike> shredded parmesan cheese<br />
3/4 c heavy cream<br />
<strike>2 Tbsp chopped fresh parsley (optional)</strike><br />
---<br />
2 thin chicken breasts (hammered thin or sliced thin)<br />
1 tbs olive oil<br />
salt and pepper<br />
<br />
<b>Directions</b><br />
<u>Pasta </u><br />
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<div class="separator" style="clear: both; text-align: center;">
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1. In a pot, bring the olive oil to medium-low heat. Add the garlic and
stir, allowing it to cook for 1-2 minutes.<br />
2. Add the salt, pepper, water + bouillon. Raise the heat to high
and let it come to a boil.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-BhTzV9wawNchKvSn_WColEzni3WxGYbYDmiX7_PHoITnBPFcoFIq9Lb4dX-NYvm5ijHsjsOTXK1emnBt_X13-2s5Wkf2GVkF7czPL4w1ffNEMZGriuRmCjdQIXYB-lyk7BhhEWUNqQJ/s1600/IMG_7241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-BhTzV9wawNchKvSn_WColEzni3WxGYbYDmiX7_PHoITnBPFcoFIq9Lb4dX-NYvm5ijHsjsOTXK1emnBt_X13-2s5Wkf2GVkF7czPL4w1ffNEMZGriuRmCjdQIXYB-lyk7BhhEWUNqQJ/s200/IMG_7241.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ovTV6B2E6eUctAcYtDfJmGseR4YLtKiPoUq6O6lMEfFp12cmLneyMW4ipwxwhi95iyb2YEHhD74h0wb2qhiEIxixMunc8wGy4iSfOddm61x4LR3CASn4XAz8HSGw6PIEy6SU4Tnm01WZ/s1600/IMG_7242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ovTV6B2E6eUctAcYtDfJmGseR4YLtKiPoUq6O6lMEfFp12cmLneyMW4ipwxwhi95iyb2YEHhD74h0wb2qhiEIxixMunc8wGy4iSfOddm61x4LR3CASn4XAz8HSGw6PIEy6SU4Tnm01WZ/s200/IMG_7242.JPG" width="200" /></a></div>
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3. Once it is at a rolling boil, add the pasta and cook until tender.<br />
4. Reduce the stove to medium heat and mix in
the parmesan until completely melted.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_kg2ueYB-sGJheXK1puyzA51qTxkQerS8TMcr0xyETVpthOHQyN0Ws8fui4Z5YjocKyYatK_EvX4BX7cwZAvQ7rd0bK0loCyBFhk7DiRbzSPiS2hF3Ufci32rC8UmYaNKhwk3FdkNwu4/s1600/IMG_7243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_kg2ueYB-sGJheXK1puyzA51qTxkQerS8TMcr0xyETVpthOHQyN0Ws8fui4Z5YjocKyYatK_EvX4BX7cwZAvQ7rd0bK0loCyBFhk7DiRbzSPiS2hF3Ufci32rC8UmYaNKhwk3FdkNwu4/s200/IMG_7243.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8YlU4lV5s5JQH_9Hm1WYXRbdqI_kKXehTtsQRFAIKyui9XYAivN6dZpQvMNhwwKzWx0oV5tE_QwA9Ggsxsm-sNnBDSQ6oAYGoDPap5ajlXjy5ine940Ehb7lxgR9lGKlqwMljTa66oiR/s1600/IMG_7244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8YlU4lV5s5JQH_9Hm1WYXRbdqI_kKXehTtsQRFAIKyui9XYAivN6dZpQvMNhwwKzWx0oV5tE_QwA9Ggsxsm-sNnBDSQ6oAYGoDPap5ajlXjy5ine940Ehb7lxgR9lGKlqwMljTa66oiR/s200/IMG_7244.JPG" width="200" /></a></div>
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5. Turn off the heat and stir in the
cream. Serve immediately.<br />
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<u>Chicken</u><br />
1. Coat chicken in oil and season<br />
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<div class="separator" style="clear: both; text-align: center;">
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2. Heat skillet or griddle to med-high<br />
3. Cook chicken while pasta cooks turning half-way through (about 8 mins on each side)<br />
4. Cook until chicken is no longer pink<br />
5. Slice and divide among pasta bowls. <br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com3tag:blogger.com,1999:blog-5973157715697440452.post-86229343359366013022013-06-17T13:31:00.000-07:002013-06-17T13:31:01.273-07:00Cheap Eats :: Strawberry Cake Filling<div class="separator" style="clear: both; text-align: center;">
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Last Friday, my little girl had her first birthday! We didn't throw any big party because she's one...it's a big deal for us more than her. That's just us, though. Plus, we're in a new city and don't have a bunch of people to invite anyway, or the funds to throw such a shindig.<br />
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One thing I have always done for my son is make him a special rainbow cake every year for his birthday and I'd like to find a similar tradition to have with Lucy. Her Dad wanted to be the one to make her cake, but this year, he had to work on her birthday and decided to leave it up to me (which I was FINE with).<br />
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I love making things from scratch, but when it comes to cake, I don't mind using a box. I may get squirrelly for Jack's next birthday and try one from scratch, but this year I didn't have the energy or the time to collect special flour and ingredients I didn't already have on hand...picking up a box and frosting seemed easier.(Ok, I was lazy)<br />
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I wanted something festive, not just your basic chocolate or vanilla cake. I decided on <a href="http://www.pillsburybaking.com/products/details/1302" target="_blank">Strawberry Cake Mix from Pillsbury</a> because it was pink. I chose to get vanilla frosting and make it pink too with food coloring. But, I thought it would be fun to add a layer of real strawberry filling to the center. <br />
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I am terrible at frosting cakes. I have the cool offset frosting spatula, but that only improves things marginally. I have also NEVER used filling in a layer cake before...let alone trying to make it. I was up for this minor challenge and set to work.<br />
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I found <a href="http://www.food.com/recipe/strawberry-filling-10045" target="_blank">this</a> recipe for a simple filling recipe. Here's how it went...<br />
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<div>
<u><b>Strawberry Cake Filling</b></u></div>
<div>
</div>
<div>
<b>Ingredients </b></div>
<div>
</div>
<div>
2 1/2 cups coarsely chopped hulled strawberries
<br /> 1/2 cup sugar
<br /> 2 1/2 tablespoons cornstarch </div>
<div>
[1/4 cup water]</div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>Directions</b><br />
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<div>
[1. Dissolve cornstarch in water]</div>
<div>
2. Bring all ingredients to a boil in a heavy small sauce pan,
stirring constantly and crushing berries slightly with potato masher back of spoon.
<br /> 2. Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
<br /> 3. Pour into bowl and cool completely.</div>
<div>
</div>
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<div>
<br /></div>
<div>
For my 8" layer cake, this was a bit more filling than I needed. I would reduce it to 1 1/2 or 2 cups of strawberries next time. But this would be the perfect amount for a larger cake. It would also work nicely on top of ice cream or in a hand pie. So if you make the whole recipe for a smaller cake, use the leftovers for something fabulous!</div>
<div>
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All in all, it was delicious in the cake and Lucy loved her first slice ever! She gobbled the whole thing up! Everyone loved it, in fact! If Daddy doesn't take over her cake tradition, this might be it! (if Lucy keeps loving it, that is!)</div>
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Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-63888464466998808562013-06-14T08:00:00.000-07:002013-06-14T08:00:04.913-07:00Cheap Eats :: Sweet Heat Sticky Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcB6RVvJhfEkwXwflxaQQ4n319vlUX-eYXcxT4R2azIUWGVeP_B18K04ykgRUiUtZXYI89K2txY70IyB0gsXZVuqzqDXzrSaxYHn2XgB9CJhGuBj01ZmpshliyHSJZLvqIlQ5a2kCAje2/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcB6RVvJhfEkwXwflxaQQ4n319vlUX-eYXcxT4R2azIUWGVeP_B18K04ykgRUiUtZXYI89K2txY70IyB0gsXZVuqzqDXzrSaxYHn2XgB9CJhGuBj01ZmpshliyHSJZLvqIlQ5a2kCAje2/s400/e.jpg" width="400" /></a></div>
<br />
I bought some orange marmalade a month ago for a recipe I never made. So I was left with a jar and nothing to do with it.<br />
<br />
So, I bought some chicken legs at my last trip to Winco and rather than the usual BBQ or roast chicken legs, I decided to try and whip up a sticky glaze with the marmalade.<br />
<br />
I loved a recipe that my mom made as a kid, she called it Sticky Chicken. It was made with apricot nectar...something like that. But I loved it! It gave me a taste for sweet glazed chicken. But how to stike a flavor balance?<br />
<br />
Heat.<br />
<br />
<u><b>Sweet Heat Sticky Chicken</b></u><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaUnf4GTuEdQ_xJJYyZyBQV7nxE_s73cxzPLDI3gLwn0IAIdjt670aoq51aCM23HjhIywsTwZECoIAEVWRWq3mVLbm9Ef0x-XWF65ycKbtO-t2iv6EZcip1SBnAb1i5R-Is4VnUuwBvhe/s1600/IMG_7091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaUnf4GTuEdQ_xJJYyZyBQV7nxE_s73cxzPLDI3gLwn0IAIdjt670aoq51aCM23HjhIywsTwZECoIAEVWRWq3mVLbm9Ef0x-XWF65ycKbtO-t2iv6EZcip1SBnAb1i5R-Is4VnUuwBvhe/s320/IMG_7091.JPG" width="320" /></a><b>Ingredients:</b><br />
<br />
6-8 Chicken Drumsticks<br />
<br />
<b>Sauce</b><br />
1/2 cup orange marmalade<br />
3 tbs ketchup<br />
3 tsp soy sauce<br />
1/4 tsp kosher salt<br />
1/2 tsp pepper<br />
1 tbs olive oil<br />
1/2 tsp(or more) Red pepper Flakes<br />
1/4 tsp smoked paprika<br />
1 clove garlic (minced)<br />
<br />
<b>Directions:</b><br />
Preheat oven to 400 <br />
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<br />
<br />
1. For the sauce, this is easy, mix all the ingredients in a bowl.<br />
2. Place chicken in a baking dish or on a baking sheet<br />
3. Brush the chicken with the sauce<br />
4. Bake the chicken for 20 mins<br />
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<br />
5. Remove and brush with sauce again<br />
6. Bake an additional 20 mins<br />
7. Remove and brush again<br />
8. Bake for 15-20 more minutes (I let mine go the full 20)<br />
9. Remove and serve<br />
<br />
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We had ours with baked red potatoes and it was great. VERY sticky and a nice amount of heat in the background. You'll love it!Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-60719575491911997852013-06-13T08:00:00.000-07:002013-06-13T10:31:06.542-07:00Cheap Eats :: Peanut Butter Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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I saw <a href="http://www.ambitiouskitchen.com/2013/03/peanut-butter-oatmeal-chocolate-chip-cookies-flourless-no-butter/" target="_blank">this recipe</a> over on <a href="http://pinterest.com/roxycraft/eat-this/" target="_blank">Pinterest</a> the other day and it looked good...really good! I've never made no flour, no butter cookies. I was intrigued! </div>
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I had all the ingredients except for one...vanilla extract. I was not deterred. I decided to add an ingredient in that I know tastes amazing with Peanut Butter...maple syrup.</div>
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Here is the recipe...[with my notes]</div>
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<u><b>Peanut Butter Oatmeal Chocolate Chip Cookies</b></u></div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
</div>
<div class="ERSIngredientsHeader ERSHeading">
<b>Ingredients</b></div>
<ul>
<li class="ingredient" itemprop="ingredients">1 cup <strike>creamy or</strike> chunky peanut butter [i used Jif Chunky]</li>
<li class="ingredient" itemprop="ingredients">2/3 cup packed dark brown sugar</li>
<li class="ingredient" itemprop="ingredients">1 1/2 teaspoons <strike>vanilla</strike> maple syrup or pancake syrup</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">2/3 cup rolled oats [g-free if you want]</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients">2/3 cup chocolate chips</li>
<li class="ingredient" itemprop="ingredients">[I highly recommend adding 1/8 tsp salt] </li>
</ul>
</div>
<div class="ERSInstructionsHeader ERSHeading">
<b>Instructions</b></div>
<div class="ERSInstructionsHeader ERSHeading">
</div>
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<br />
1. Preheat oven to 350 degrees F<br />
<br />
2. In small bowl mix together the oats and baking soda; set aside. <br />
<br />
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<br />
3. In a large bowl
beat peanut butter, brown sugar, eggs and vanilla with an electric mixer
until smooth, about 3 minutes. Mix in dry ingredients, then gently fold in chocolate chips.<br />
<br />
4.<strike> Roll cookies into 2
inch dough balls and place onto cookie sheet 2 inches apart, then
BARELY flatten the top of the cookie with your hand. The dough should be
pretty sticky so if you find this method annoying, simply use a cookie
scoop to drop the cookie dough onto the prepared baking sheet. The
cookies may not be as round in shape and perhaps a bit thicker, but
that’s okay, they will still be delicious.</strike> I used an ice cream scoop and dropped my dough onto the sheet. This way yielded only 10 cookies...and they came out huge! Next time, I would roll them into small balls as suggested.<br />
[the dough being sticky is an understatement. It's like no other dough I've made, but so are these cookies. Don't be freaked out about it.]<br />
<strike><br /></strike>
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<br />
5. Bake cookies for
9-11[mine went a full 11] minutes and remove when edges barely begin to turn a golden brown.
The cookies may look a little underdone, but they will continue to cook
once you remove them from the oven. Cool for 2 minutes on the cookie
sheet then transfer to a wire rack to cool completely. Repeat with
remaining cookie dough. Makes<strike> 16-20</strike> 10 cookies.<br />
<br />
<br />
<b>Verdict</b><br />
<br />
Not bad...but not great. It has a decent cookie texture, the lack of flour does make it a bit runnier in the middle (even though they were totally cooked).<br />
Bigger issue, it needs SALT. There is no salt in this recipe and it tastes like it. A whole level of flavor is missing and salt really adds to the taste of peanuts and chocolate. Next time (if there is one, I'd add 1/8 tsp of salt, maybe 1/4 tsp).<br />
All in all...add salt, make sure you don't make them as big as I did, and it should be a pretty good cookie fix for g-free peeps.<br />
<br />
<script src="http://www.reddit.com/static/button/button1.js" type="text/javascript"></script>Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-15344008689102784922013-06-12T17:11:00.000-07:002013-06-12T17:18:03.906-07:00Look Cheap :: Moisturize Me<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsgCCRobgqHwNk7xw5-UjncnENxX9ce8EtPM8aWwSFCaBpO7sUpoVhcol62Q1fA_PZXOd8g4ZvzcNJKeL8x1ve1oTZWq8kmjRyznAomS2Ue6Uz5uScPHGHeO2XUFraWShLmmHUqbVGMAC/s1600/lookcheap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOsgCCRobgqHwNk7xw5-UjncnENxX9ce8EtPM8aWwSFCaBpO7sUpoVhcol62Q1fA_PZXOd8g4ZvzcNJKeL8x1ve1oTZWq8kmjRyznAomS2Ue6Uz5uScPHGHeO2XUFraWShLmmHUqbVGMAC/s400/lookcheap.jpg" width="400" /></a></div>
<br />
You all know, I'm on a budget. This frugality is not only a necessity for me, but something I value as well.
I like to stretch my buck in all aspects of my family's spending and I may be the cheapest with myself.<br />
<br />
But I don't want to look like it! I want to look good too! Who doesn't? But I have never been comfortable spending big bucks of fancy moisturizers or eye creams. Not to mention, like with cleaning products, who the heck knows what they really put in that stuff and what those ingredients will do to my body.<br />
<br />
I have the weirdest most neurotic skin ever. It's sensitive and acne prone, oil and dry...I've got wrinkles and pimples to deal with and nothing works really well for both, at least nothing I can afford.<br />
<br />
For a while, I was getting <a href="http://www.ipsy.com/" target="_blank">ipsy Glam Bags</a>. It's a monthly sample subscription service. If you haven't tried one yet, I'm surprised! They are all the rage. Every month you get a new cool makeup bag and it's loaded with beauty product samples, even full sized items! At $10/mo, it was something I could afford for awhile.<br />
<br />
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<a href="http://www.josiemarancosmetics.com/images/files/products/large/470_ArganOil_50ml.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.josiemarancosmetics.com/images/files/products/large/470_ArganOil_50ml.jpeg" width="200" /></a></div>
In one of my bags, I got a promo-sized bottle of <a href="http://www.josiemarancosmetics.com/shop/body/organic-argan-oil">Josie Maran Argan Oil</a>. I started using it along with my Neutrogena Moisturizer (which wasn't cutting it alone) and WOW! My complexion loved it!<br />
<br />
I immediately noticed my skin looking more even toned and brighter. Plus side, it wasn't making me break out either! My fine lines were also being reduced and it didn't leave my skin greasy. I could even wear it under makeup without it making it run like other oil products do.<br />
<br />
Well, that promo size of Josie Maran's Oil didn't last forever. I needed more but that price tag...wow! A little pricey for me. Way pricey even. But why? It's just oil...so I did some research.<br />
<br />
I found lots of options, tons! I found a bunch of sites with 100% Organic Argan Oil for a fraction of the price, all carrying the same rave reviews. So I went with the cheapest one and pulled the trigger.<br />
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<a href="http://www.naturalhealthyconcepts.com/mm5/graphics/00000001/NOW%20Foods/argan-oil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.naturalhealthyconcepts.com/mm5/graphics/00000001/NOW%20Foods/argan-oil.jpg" width="200" /></a></div>
<a href="http://www.naturalhealthyconcepts.com/argan-oil-organic-N2oz-p-now.html?gclid=CMuClZHW37cCFSzhQgodj3kAUQ" target="_blank">This one</a> from NOW Foods was $12.74 for 2oz with free shipping from the site <a href="http://www.naturalhealthyconcepts.com/" target="_blank">Natural Healthy Concepts</a>.<br />
<br />
Side note...the free shipping was scary fast. A couple days and it was in my mail box. Love that!<br />
<br />
<b>So to compare:</b><br />
<br />
Josie Maran 100% Organic Argan Oil 1.7oz is :: $48.00<br />
NOW Foods 100% Organic Argan Oil 2oz is :: $12.74<br />
<br />
<u><b>Savings... $35.26!!!</b></u><br />
<br />
Now that's some serious savings for the EXACT same product. Plus, they are both natural an organic without any nasty side effects from franken-products. Not to mention, they both work great!<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-52127370350756004202013-06-10T17:08:00.000-07:002013-06-12T11:39:02.773-07:00Eating Cheap :: Meal Planning When You Have Unexpected Expenses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCVo2kkI3GMHWfWw4GDYkkRWP8pWv6v-zgAwtxBUHG6T1mj42TAZlQ21-NhI1-eyAHpcD3gEuEAHBMBvVtShyphenhyphenY_hG-EM_lGnk6S-enVryGSntpyeaweheqD-OcOBCoQJP42tc7ZHGtFCZ/s1600/IMG_7031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCVo2kkI3GMHWfWw4GDYkkRWP8pWv6v-zgAwtxBUHG6T1mj42TAZlQ21-NhI1-eyAHpcD3gEuEAHBMBvVtShyphenhyphenY_hG-EM_lGnk6S-enVryGSntpyeaweheqD-OcOBCoQJP42tc7ZHGtFCZ/s400/IMG_7031.JPG" width="400" /></a></div>
<br />
We've had some car and health related expenditures this month which left our already thin food budget even thinner this month.<br />
I'm sure some of you have been there, when the pot gets slashed and you wonder how on earth you are going to feed the troops with the pennies you have left.<br />
<br />
<u><b>Where to start?</b></u><br />
<br />
<b>Inventory </b><br />
The first step, like in your normal meal planning, is to hit the kitchen and do some inventory. Check the freezer first for meat.<br />
In my case, I had 2 (small) meals worth of chicken thighs, 2-3 meals worth of pork chops, some leftover cooked chicken in a freezer (enough for soup) and some pepperoni, enough for two pizzas (if I'm careful).<br />
So all in all I could squeeze 7 meals out of it, if need be. Great! But I need enough for 9-10 dinners. And because of the rationing of the meat, there won't be leftovers (maybe some soup, which is only going to be enough for lunch).<br />
<br />
In the pantry, I have 1lb of spaghetti (that two meals worth for a family of 4). I have a large loaf of bread, a couple tortillas, some peanuts and other things I can use in meals. I also have plenty of baking ingredients, like flour/sugar etc.<br />
<br />
<b>Once you have an idea of what you have, you get a better idea of what you need.</b><br />
<br />
I know that I'll have my son (who I split custody of) for 7 of the next 10 days. So there's an extra mouth to feed for those days. It's also summer vacation, so I'll need lunch food for us both, as well as snacks.<br />
I know I could squeeze 2 spaghetti dinners, one with meat and one without. If I get some angel hair, I could have a cheap meatless meal of the creamy pasta that my family LOVES.<br />
With just a few things, I could round out what I already have and have enough food to make it to the next payday.<br />
<br />
<b>Fix a budget</b><br />
I know I can only comfortably(or uncomfortably) spend $40. I know the market that generally has the cheapest prices in town. I will have to limit my trips to one store to save on gas too.<br />
Now I can make my list of the essentials.<br />
<br />
<b>Make a Meal List </b><br />
You need to do this with recipes handy so you know what ingredients you will need to round out the food you already have. I start with a list of the meat/main ingredient and then find recipes from there.<br />
<br />
1. Chicken<br />
2. Pork <br />
3. Pasta<br />
4. Chicken<br />
5. Soup<br />
6. Pork<br />
7. Pizza<br />
8. Gr. Beef<br />
9. Chicken<br />
10. Pasta<br />
<br />
Then I decided, one by one, What recipe I'll use on each meal and evaluate my ingredient needs.<br />
<br />
1. Sweet and Sticky Chicken (own recipe)<br />
2. Pork Chops and potatoes<br />
3. Creamy Pasta<br />
4. Teriyaki Chicken and Rice<br />
5. Chicken Noodle Soup<br />
6. Pork Stir-fry (either fried rice or chow mien style)<br />
7. Pepperoni Pizza<br />
8. Tamie's Yummy Burritos (own recipe)<br />
9. Roast Chicken Thighs and Potatoes<br />
10. Spaghetti with Italian Sausage<br />
<br />
Now I have a rough idea of what I have and what I need. I decided to get a tray of chicken legs to add more chicken and use less pork. I decided to get a tube of Italian sausage to add to the spaghetti. I have some ingredients left over from dinners not eaten from my last meal plan (we ate out more than anticipated), so it was a jumping off point to finding recipes that would work with the main ingredients I had.<br />
Now that I have a meal list, it's time to buckle down and...<br />
<br />
<b>Make a Shopping List</b><br />
<br />
With my $40 for 10 day budget in mind, I made a list of the things I would need to feed my family for the next 10 days.<br />
I knew the baby would need milk.($3) I knew my son would need bananas($2) and string cheese($2). I knew we needed mayo($2) and lunch meat($3). I also knew I'd want popcorn($2). I'm already $14 in...<br />
I also wanted a back-up no-brainer meal for a night that I couldn't find the energy to cook (or for a lunch). I chose hot dogs($2), but I decided to try making my own buns.<br />
After buying what I needed...I walked out of the store spending $38.51 (thanks to a coupon on the jar of mayo for an addition $1 off).<br />
<br />
<b>My Receipt</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEreSsNxJNqe2v2OZuSdft0VFRcPePbX0A41tVn9KQrSu6J-HL8LhcCdkI9VcjtIrCqdsmYUxzyMdl_YkwmvvoPXxagBYxx67Q0AvgiHQv4vHlLnwvi9obxoSg4Olk3K41PErkpDb2s8rp/s1600/IMG_7027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEreSsNxJNqe2v2OZuSdft0VFRcPePbX0A41tVn9KQrSu6J-HL8LhcCdkI9VcjtIrCqdsmYUxzyMdl_YkwmvvoPXxagBYxx67Q0AvgiHQv4vHlLnwvi9obxoSg4Olk3K41PErkpDb2s8rp/s400/IMG_7027.JPG" width="320" /></a></div>
<br />
Luckily for me, I had a good amount of food already in my cupboards. But if I had to improvise, it wouldn't have been too difficult to make a list with meatless meals using beans, pasta or eggs as a base ingredient.<br />
9/10ths of the battle is won with planning and being creative with what you have in the cupboards. Flour is cheap and you can bake your own sandwich bread or buns.<br />
Making do with what you have can be done if you're careful and you don't have to resort to eating crap to do it.<br />
You can eat healthy, gourmet style foods on a shoestring if you take a bit of time.<br />
The amount of time is nothing when you think about it. I spent around an hour planning the meals for 10 days, and I had to be extra creative this time. <br />
Unexpected expenses happen. I know our next pay period will be tight as well with even more car related expenses coming, but I know I can plan around them and find a way to stay in my budget, even if that budget is only $50.<br />
<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com4tag:blogger.com,1999:blog-5973157715697440452.post-78852887160886299262013-06-09T08:00:00.000-07:002013-06-09T08:00:00.810-07:00Cheap Eats :: Pork Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8lTfmQjx7LhvGAo93_m_3V40QspPHMglMQPohG4PuZ7vr64rzTu65QMnlHp7YenFL0r_YAfqMjnY2ojdbKhEfs4baiIQNzYKgD1gfWONlC_XZbIFq-dGVYQTXFfAJgLtK5el0V4Nuq7R/s1600/IMG_6992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8lTfmQjx7LhvGAo93_m_3V40QspPHMglMQPohG4PuZ7vr64rzTu65QMnlHp7YenFL0r_YAfqMjnY2ojdbKhEfs4baiIQNzYKgD1gfWONlC_XZbIFq-dGVYQTXFfAJgLtK5el0V4Nuq7R/s400/IMG_6992.JPG" width="400" /></a></div>
I recently was taken to Benihana for my birthday by my parents. It reminded me of how much I like freshly made fried rice! Also, watching the chef make it in front of me made me realize how easy it is to make!<br />
Ever since, I have been looking at recipes online trying to find one that matched up with the ingredients I already had on hand.<br />
I found a close match <a href="http://iowagirleats.com/2012/08/23/take-out-fake-out-easy-chicken-fried-rice/" target="_blank">here</a>. Aside from chicken (I had a frozen pork chop), not having frozen veggies, but I had some carrots, and not having green onions but a red one...everything else was a go!<br />
So I defrosted my pork chop and chopped up my veggies and broke out my brand new wok (birthday prez) and went to work.<br />
<br />
<b>Pork Fried Rice</b><br />
<i>Serves 4</i><br />
<br />
<b>Ingredients</b><br />
2-3 cups Cooked Rice (leftovers or cooked ahead and cooled to room temp)<br />
1 pork chop - diced and seasoned with salt and pepper<br />
1/2 cup chopped carrots (or 1/2 frozen or fresh veg of choice)<br />
1 tbs of water<br />
1 med red onion - finely chopped<br />
1 clove garlic, minced<br />
dash of ginger<br />
1 egg mixed with a tsp of sesame oil (beaten)<br />
3-4 teaspoons sesame or wok oil, divided<br />
3 Tablespoons soy sauce mixed with...<br />
1 tbs of brown sugar (dark or light)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFb400LhQcPzyhsuS-n8oa0sSjTUuDRwpNkkUCNohWNDA6xZGsRjlJQ09oUcykPBJlOTNkUaYyMSogcwIKyYyUJ_WwSo8eSpyY-CvhM_5EHxrW_QSQbzolGF7OFnJxGIZfVVx8PwVMY35a/s1600/IMG_6993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFb400LhQcPzyhsuS-n8oa0sSjTUuDRwpNkkUCNohWNDA6xZGsRjlJQ09oUcykPBJlOTNkUaYyMSogcwIKyYyUJ_WwSo8eSpyY-CvhM_5EHxrW_QSQbzolGF7OFnJxGIZfVVx8PwVMY35a/s200/IMG_6993.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u-VnKhiwX2dwcKhwj8PBLaMZr9lEGjkKtktKCAaonQy-h9fhFJLz4ZlGLDvwCFvnTLPBiTDy-zEv_VvwElUmZEE44A3c4pspLbJbr-TmViIFgEmt5RHzD60tDvt9uT3xakgTSuCHPfjM/s1600/IMG_6994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u-VnKhiwX2dwcKhwj8PBLaMZr9lEGjkKtktKCAaonQy-h9fhFJLz4ZlGLDvwCFvnTLPBiTDy-zEv_VvwElUmZEE44A3c4pspLbJbr-TmViIFgEmt5RHzD60tDvt9uT3xakgTSuCHPfjM/s200/IMG_6994.JPG" width="200" /></a></div>
<br />
<b>Directions</b><br />
1. Heat a teaspoon of oil in the wok on high<br />
2. Add meat and cook for 3-5 minutes until cooked through (remove to plate)<br />
<br />
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<br />
3. Add another teaspoon of oil to wok and add veggies, saute 5-7 minutes until onion is translucent and carrots are getting tender(add tbs of water during saute to help the carrots along)<br />
4. Add garlic and ginger to veggies and saute for another minute.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xeyN1bgt8bLZfP7iKYBXZAszZTLuTfiLnE2kUH8RmuLmlzybS2QnhZr1xsvtlrjwzmB392eqJEChmZhNqbhc-LFrzuoMblQoiTgtw8INYo9TS_68cb2PN2P-arz9mj79mBKBc9-xb62_/s1600/IMG_6985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xeyN1bgt8bLZfP7iKYBXZAszZTLuTfiLnE2kUH8RmuLmlzybS2QnhZr1xsvtlrjwzmB392eqJEChmZhNqbhc-LFrzuoMblQoiTgtw8INYo9TS_68cb2PN2P-arz9mj79mBKBc9-xb62_/s200/IMG_6985.JPG" width="160" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8vF-tOccp_sUcoH8p5-yFRH9u3rkgYoiE7mP8lNeE-JQ2cVVqWaZuof3Ms6CD84li92sZpYy9hdeTMij2G66-JUWWJyd0SQAcu4_7M5gMEvcnEz2C7yk4LgMCEwfQj_fE8G_QdyJIF0-/s1600/IMG_6984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8vF-tOccp_sUcoH8p5-yFRH9u3rkgYoiE7mP8lNeE-JQ2cVVqWaZuof3Ms6CD84li92sZpYy9hdeTMij2G66-JUWWJyd0SQAcu4_7M5gMEvcnEz2C7yk4LgMCEwfQj_fE8G_QdyJIF0-/s200/IMG_6984.JPG" width="160" /></a></div>
<br />
5. Push veggies to the side and add egg beaten with oil and scramble a bit<br />
6. Mix veggies and egg<br />
7. Toss in the rice and soy sauce (mixed with brown sugar) and combine all ingredients. Make sure to break up all the clumps of rice and combine it with the sauce well<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE3gYPPgdarh8xz6r8847199CJh6QtDfbQv6nBPv2XuT_X_L5GPYAbIucI0uGK4iD4n1AOmZUv3Wx-p7F2H1406z89dmKUhjZdCLQtl2TVe-Xcd-1bBlhofAOsYBxY05DmSDa-dNDUVju/s1600/IMG_6983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaE3gYPPgdarh8xz6r8847199CJh6QtDfbQv6nBPv2XuT_X_L5GPYAbIucI0uGK4iD4n1AOmZUv3Wx-p7F2H1406z89dmKUhjZdCLQtl2TVe-Xcd-1bBlhofAOsYBxY05DmSDa-dNDUVju/s200/IMG_6983.JPG" width="160" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8XgQlXqM8q11OiPBkO3q4CxxLxhynNepak9LjyVpKAcp_0T_95hKz0YtMW8Wwa8XmDjFxxbwpk4A2-ue57J4Ru77szLhI9POFy_LgjhzA8TAIwqLNTxjJKuSvbHivvIakZYgWLr2lABU/s1600/IMG_6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8XgQlXqM8q11OiPBkO3q4CxxLxhynNepak9LjyVpKAcp_0T_95hKz0YtMW8Wwa8XmDjFxxbwpk4A2-ue57J4Ru77szLhI9POFy_LgjhzA8TAIwqLNTxjJKuSvbHivvIakZYgWLr2lABU/s200/IMG_6982.JPG" width="160" /></a></div>
<br />
8. Toss the meat in and mix well <br />
9. Remove from heat and serve!<br />
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Seriously, this was soooo good! My rice was a little overcooked and mushy...but it tasted so good, I didn't care! It was a hit with the huz too. He said I should add it to the regular rotation...so yeah, do it!<br />
<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com2tag:blogger.com,1999:blog-5973157715697440452.post-71647874106535612272013-06-08T08:00:00.000-07:002013-06-08T08:00:00.873-07:00Cheap Eats :: Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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Tomato Soup is one of the backup meals on every meal plan I have. I only end up making it about once a month, but the ingredients are all shelf stable and will last if we decide to eat out one night, spur of the moment.<br />
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This recipe was taught to me by my friend <a href="http://www.heidiherrera.com/" target="_blank">Heidi</a>. She made me this soup and some fresh bread for a lunch play-date at her house one day. I was so enamored with it that she told me how to make it and I've been making it often ever since. (the bread too!)<br />
<br />
This is not only shelf stable...but truly cheap eats.<br />
All you really need is a can of whole tomatoes, an onion and some chicken or veggie bullion or stock.<br />
<br />
On ingredients...<br />
I normally go for Trader Joe's Canned Whole Tomatoes with Basil...but this time I opted for Winco's Hytop brand without added basil. The cost was about $1 a can.<br />
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<br />
I also use bouillon. It's not the healthiest option...it's high in sodium (msg too). But, it's really cheap if you go to the ethnic section of the market. You get this 16 oz jar for around $4 and it will last you forever. I go easy on it. It's 1 tsp for a cup of water. I have been known to half that, depending on the recipe. Generally, for 3 cups of water, I usually use 2 tsp.<br />
<br />
<b>Tomato Soup</b><br />
<i>serves 3-4 (can easily be doubled) </i><br />
<br />
<b>Ingredients</b><br />
1/2 medium onion (diced)<br />
1 (28oz) can of Whole Peeled Tomatoes<br />
1 cup water + 1 tsp chicken or veggie bouillon or 1 cup chicken stock/broth<br />
1 tsp dried basil (or use some fresh)<br />
1 tbs olive oil <br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
optional - pinch red pepper flakes<br />
<br />
<b>Directions</b><br />
<br />
1. Heat oil in pot and med-high heat, add onion and saute for 5 mins or until onion is translucent and getting brown around the edges.<br />
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2. Add can of tomatoes with their juice, water, bouillon, and spices. Stir<br />
3. With a potato masher, squish all those tomatoes a bit.<br />
4. Bring to a boil and simmer for 20-30 mins. (the longer the better)<br />
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5. With an immersion blender, blend the soup to a smooth consistency. Check for lumps and don't be afraid to over-blend...the texture will only improve.<br />
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*if you don't have an immersion(or stick) blender, carefully pour the soup in batches into a regular blender and puree.<br />
6. Serve with bread or grilled cheese.<br />
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Dinner is served!Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-71182988932589543032013-06-07T13:10:00.003-07:002013-06-07T13:11:41.217-07:00Live Cheap :: Clean & Cheap Cleaning Products<br />
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<br />
I'm sure this is old news to most of you, but cleaning products you buy in the store are expensive! A bottle for windows, a bottle for counters, a bottle for grease, another for bathrooms...it's insane!<br />
<br />
Beside the cost, I hate the chemicals. Call me a cynic, but I don't trust the big corporations to have mine or my family's health as their priority. And if you can't spray something in your mouth, why would you clean your counters with it? You know, your counters...where you cook your food?!<br />
<br />
I also get the "icks" thinking about it on my skin and needing to wash my hands every time I wipe the counters down.<br />
<br />
<i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5gA1vzuMGPsCJIgyVaTNbXsqCp1vDOd2yU2nQH1vd0hlW8Kzpgo1Ka6KX2PlZVdcWzHCHaMST1BCMDWg9BdMsQm1pUTdqDoaVqqyQJ6TiBePewk-rPOEjDdi8oV-gh6F7_ARSezmDN56/s1600/IMG_6920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Live Cheap :: Clean & Cheap Cleaning Products" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5gA1vzuMGPsCJIgyVaTNbXsqCp1vDOd2yU2nQH1vd0hlW8Kzpgo1Ka6KX2PlZVdcWzHCHaMST1BCMDWg9BdMsQm1pUTdqDoaVqqyQJ6TiBePewk-rPOEjDdi8oV-gh6F7_ARSezmDN56/s320/IMG_6920.JPG" title="" width="320" /></a>So, what do I use?</b></i><br />
<br />
White Distilled Vinegar, of course! Between that and eraser pads (like the Magic Eraser, but I go generic), I can clean my kitchen without the mystery chemicals in the commercial products.<br />
<br />
I don't add fragrance, like some suggest, to curtail the odor of the vinegar. To be honest, it doesn't bother me and it fades away so fast, there's no need.<br />
<br />
I occasionally add a few drops of tea tree oil for it's extra punch of bacterial killing power, but since I'm currently out...I've just been using diluted vinegar.<br />
<br />
<br />
<u><b>How to make Vinegar cleaner</b></u><br />
<br />
<b>You will need:</b><br />
<ul>
<li>Distilled White Vinegar (I recommend getting it at Costco...less than $5 for the huge bottle. I actually think it's a bit over $3)</li>
<li>A spray bottle</li>
<li>Water</li>
</ul>
<br />
<b>Directions</b>:<br />
<ol>
<li>Over the sink or using a funnel, fill your spray bottle halfway with vinegar</li>
<li>Fill the rest of the bottle with water. You'll want a 1:1 ratio of vinegar to water.</li>
</ol>
<br />
<b>How to use it:</b><br />
<ol>
<li>Spray your counter with the vinegar mixture</li>
<li>Wipe!</li>
</ol>
*For tough spots, start with the eraser pad and use the vinegar mixture for wiping up.<br />
<br />
See how simple this is? If the smell is something you can't tolerate, experiment with essential oils (you can find them at your local health food store). Lavender Oil, Tea Tree Oil, Orange Oil, Lemon Oil...all great additions!<br />
<br />
<b>Where to use it:</b><br />
<ul>
<li>Counters</li>
<li>Bathrooms</li>
<li>Windows (streak free and works the best!)</li>
<li><a href="http://www.vinegartips.com/scripts/pageViewSec.asp?id=7" target="_blank">more uses here</a></li>
</ul>
<br />
Vinegar is really a miracle cleaning product, and the price tag can't be beat! You can make a mix of oil and vinegar for furniture polish. Mix with baking soda for deodorizing or to freshen up your disposal or drains.<br />
<br />
But, like all things, I was motivated mostly by money. I love that I can spend $3-$5 and have a clean house for months!<br />
<br />
Let me know your favorite uses for vinegar. I also want to know if you try it for the first time! You won't regret it!Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com4tag:blogger.com,1999:blog-5973157715697440452.post-70990608059309514342013-06-07T08:00:00.000-07:002013-06-07T08:00:06.882-07:00Cheap Eats :: Homemade Hamburger Buns<br />
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About a month ago, I decided to try my hand at making my own hamburger buns. Buying the cheap ones, what I normally do, are good for keeping the calorie count at bay (each bun is about 100-110 calories) but they aren't very good and they are full of preservatives and other nastiness.<br />
The ones that are any good, are out of the price range I'd like to spend. The ones in the bakery section would be the best option, but nothing really beats homemade.<br />
The price to make them can't be beat. A couple cups of flour, some yeast, sugar, some milk...easy.<br />
<br />
I found <a href="http://www.eatliverun.com/homemade-hamburger-buns/" target="_blank">this</a> recipe and photo tutorial on <a href="http://pinterest.com/pin/238901955205620479/" target="_blank">Pinterest</a>. It seemed simple enough.<br />
<br />
The results were a success! I rolled them a bit too thin, but they were very good. The flavor was wonderful and my house smelled amazing!<br />
The recipe made about a dozen buns, but like I said, they were thin. Next time, I would expect a smaller yield, but still enough for a couple of meals. I simply froze the rest.<br />
<br />
They are especially delicious grilled with a bit of butter. This softened them up, and added some extra flavor. Keeps the juices from your burger, sloppy joes or whatnot, from making your buns soggy.<br />
<br />
Tonight, we defrosted a few and made some simple Sloppy Joes. We had some leftover <a href="http://tamieeatscheap.blogspot.com/2013/06/cheap-eats-homemade-mac-and-cheese.html" target="_blank">Mac & Cheese</a> on the side. Double your comfort food, double your fun!<br />
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<br />
<br />
<b>Homemade Hamburger Buns:</b><i> recipe from <a href="http://www.eatliverun.com/homemade-hamburger-buns/" target="_blank">Eat Live Run</a></i><i> </i><br />
<i>makes about 10 hamburger buns</i><br />
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<i></i><br />
<b>Ingredients:</b><br />
2 tbsp butter, softened<br />
1 cup milk<br />
1 packet dry active yeast (1/4th oz)<br />
2 tbsp warm water (about 100 degrees)<br />
1 egg<br />
1.5 tsp salt<br />
2 tbsp sugar<br />
3 cups flour (plus a little additional flour if you need it)<br />
<b><i>for topping—</i></b><br />
2 egg yolks + 1 tbsp warm water, slightly beaten<br />
sesame seeds and/or poppy seeds<br />
<br />
<br />
<br />
<br />
<b>Directions:</b><br />
1. heat the milk in a small saucepot over medium heat until
bubbles appear all around the sides of the pot. Remove quickly and let
cool to the temperature of warm bathwater (about 100 degrees F).<br />
<br />
2. In a little bowl, combine the dry active yeast, 2 tbsp warm water and
a pinch of sugar. Stir with your finger a couple times and then let sit
for about 5 minutes. The yeast should start to bubble a little bit and
get creamy/foamy looking.<br />
<br />
3. In the bowl of a mixer, combine the soft butter, slightly cooled milk
(test it with your finger first and let it cool a few more minutes if
it still feels burning hot), egg, sugar and yeast. Mix on low until
combined and butter melts.<br />
<br />
4. Mix together two cups of the flour and the salt, then add that to the wet ingredients. Mix on high until well blended.<br />
<br />
5. Change to a dough hook on your mixer if you have one (this thing
always reminds me of Captain Hook…anyone?). With the dough hook on, add
the remaining cup of flour and mix on high speed for five minutes. You
can add a little bit more flour here if your dough seems especially wet,
but remember that this dough is supposed to be sticky!<br />
<br />
6. After five minutes on high, your dough should be sticky, but also
smooth and elastic if you stretch it with your fingers. Remove dough
from bowl and place in an oiled mixing bowl. Cover with plastic wrap and
let rise in a warm spot for 2 1/2 hours.<br />
<br />
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7. After 2 1/2 hours, punch down dough on a floured surface then roll
out to 1/2″ thick. Cut circles using a large biscuit cutter or the
bottom of a glass. Place circles on a parchment paper or silpat-lined
baking sheet. Place another piece of plastic wrap on top and let rise
again for 1.5 hours.<br />
<br />
Preheat your oven to 375.<br />
<br />
Brush the rolls with the egg yolk and warm water mixture then scatter
sesame seeds over top. Bake for 20 minutes until deeply golden.<br />
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<br />
<br />
<b>Time:</b><br />
5 hoursTamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-42809343666728508072013-06-06T14:01:00.003-07:002013-06-06T14:01:37.656-07:00We're on Facebook<div id="fb-root">
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Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-34300515013817328572013-06-05T20:44:00.002-07:002013-06-05T20:44:55.618-07:00Cheap Eats :: Homemade Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
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<br />
It's the ultimate comfort food. You love it even out of that little blue box, chock full of dyes and preservatives...I love it too (no judging). But really, for dinner, I can't abide by that box unless it's seriously all we have.<br />
Making mac & cheese at home, like Grandma did, is a bit more cumbersome a task. It involves scary words like "roux", but really...it's crazy easy to make and so fully satisfying. Worth it!<br />
I am still on the hunt for "my" recipe, but tonight, the one I tried was pretty good! I think I'll make some further adjustments to it the next time, but this was very good indeed.<br />
<br />
Recipe I based mine on can be found <a href="http://www.flouronmyface.com/2012/10/old-fashioned-mac-and-cheese-sundaysupper.html" target="_blank">here</a>. I expect you'll see more variations on this dish in the future, so we'll number them.<br />
<br />
<u><b>Mac & Cheese I</b></u><br />
<br />
<b>Ingredients:</b><br />
<span id="zlrecipe-ingredients-list"></span><br />
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
8oz of Elbow Macaroni
</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
4oz Sharp Cheddar [shredded]</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
4oz Medium Cheddar [shredded]</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
1.5 cups milk
</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
4 tbs butter [I used salted]
</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
3 tbs flour
</div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
1/2 tsp salt
</div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
1/4 tsp pepper
</div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
1/2 cup Panko bread crumbs [seasoned or not] </div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
<br /></div>
<br />
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<br />
<b>Directions:</b> [Preheat to 400F]<br />
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Grate the cheese and set aside.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Cook macaroni as per manufacturers directions.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Melt 3 tbs butter in a medium sauce pan over medium low heat.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Slowly sprinkle flour over the melted butter and whisk into a thick paste, about 3 minutes.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Slowly pour 1/2 cup of milk into the flour and butter, whisking to break up any lumps. Add salt and pepper and mix.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Add remaining milk, continue to whisk. Turn heat up to medium.
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Cook sauce, whisking to prevent scorching for about five minutes or until thickened. </li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">When pasta is done cooking drain well and set aside</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Turn heat to low and add shredded cheese to sauce until melted.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">When cheese is melted into sauce, remove from heat and stir in cooked macaroni</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">Pour the macaroni and cheese sauce into a 1.5 to 2 qt casserole dish</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions">Melt the remaining tablespoon of butter and stir into the bread
crumbs.[I added the butter to the pot I boiled the macaroni in and
toasted up the bread crumbs with the butter a bit first]</li>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions">Top with breadcrumbs and bake at 400 for 20 minutes, the macaroni and cheese is bubbling.
</li>
<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions">Cool about 5-10 minutes before serving. Makes about 3-4 servings.(you can easily double this recipe for larger groups...but I only make enough for my family to eat proper portions...cheap, right?)</li>
</ol>
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-84498070289845388652013-06-04T08:00:00.000-07:002013-06-04T08:00:03.582-07:00Cheap Eats :: Stovetop Popcorn<div class="separator" style="clear: both;">
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As far as a cheap snack goes, homemade popcorn is among the cheapest! </div>
<div class="separator" style="clear: both;">
At Winco, bulk popcorn is around $.85/lb. Every couple weeks I get about 2lbs and I have some stovetop popped popcorn nearly every night. It's moderately healthy, takes a long time to eat and it's quite a satisfying treat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsqtRo2MLXhEAx0cUnnNkWBkoAAKQImhijQQK4K0mQalFc6duL2LkSwkKr6s6Bnp9ikKmjotFpsOyAvSHf5p6iLpyeWPuGXgLwrB_gVlmMdQbnw6iAyPopx1gbfd8hNhb6IfXWfvHESr1/s640/blogger-image-919305634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheap Eats :: Stovetop Popcorn" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsqtRo2MLXhEAx0cUnnNkWBkoAAKQImhijQQK4K0mQalFc6duL2LkSwkKr6s6Bnp9ikKmjotFpsOyAvSHf5p6iLpyeWPuGXgLwrB_gVlmMdQbnw6iAyPopx1gbfd8hNhb6IfXWfvHESr1/s320/blogger-image-919305634.jpg" title="" width="320" /></a></div>
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<div class="separator" style="clear: both;">
<b>What you'll need:</b></div>
<div class="separator" style="clear: both;">
A large saucepan or pot with a lid [I use this old pot and it's gross by now. I suggest getting one at a thrift store.]</div>
<div class="separator" style="clear: both;">
1-2 tablespoons of vegetable oil</div>
<div class="separator" style="clear: both;">
1/3 cup of white popcorn [yellow is good too, but white is fluffier]</div>
<div class="separator" style="clear: both;">
Salt to taste</div>
<div class="separator" style="clear: both;">
A big bowl!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0sivfXJzadYZFjma3yt5GS3wMCb91Utzu7Jx1_Vx74xbzDlKnuJ0IEPrrNDlN41DCh0-yELn_qSlThm7IEpaEQH9lIZ-QYYKJLFdKuF6I67cabuM5hNAkXHCmR_ggnFQPXj7ul2ChAgH/s640/blogger-image-195597217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheap Eats :: Stovetop Popcorn" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0sivfXJzadYZFjma3yt5GS3wMCb91Utzu7Jx1_Vx74xbzDlKnuJ0IEPrrNDlN41DCh0-yELn_qSlThm7IEpaEQH9lIZ-QYYKJLFdKuF6I67cabuM5hNAkXHCmR_ggnFQPXj7ul2ChAgH/s320/blogger-image-195597217.jpg" title="" width="320" /></a></div>
<br />
1. Set your burner to almost high...too little or too high results in tougher popcorn.<br />
<div class="separator" style="clear: both;">
2. Add the oil to your pot</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKx2ptV2mKEyNlQGDnOOceBNrCXluX1383rvAyIEf6tuoC046gSCmT53nNMdEapOK8bPyDthuFEItrXZh7T1szdAU3aEmY-I-zLOy0wjeyO0Bg2hGEcsbu-QjbPI_2Ac3iLHajY3UBMCF/s640/blogger-image-662083418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheap Eats :: Stovetop Popcorn" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKx2ptV2mKEyNlQGDnOOceBNrCXluX1383rvAyIEf6tuoC046gSCmT53nNMdEapOK8bPyDthuFEItrXZh7T1szdAU3aEmY-I-zLOy0wjeyO0Bg2hGEcsbu-QjbPI_2Ac3iLHajY3UBMCF/s320/blogger-image-662083418.jpg" title="" width="320" /></a></div>
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3. Add your corn to the oil and put on the lid</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroLHAHtou5ithJrTjMNdW9pU5aV54e3MiMDVHo4UqoG6OrDnHepOEgvXoDCq94clYuh4VKjYHqnYCxo71UPFiU5UwkGPly1XTqKLD2JWKZlwhrizA-fkHsPTdaDMADCXtNTQUT7b9ztVz/s640/blogger-image-998130440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheap Eats :: Stovetop Popcorn" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroLHAHtou5ithJrTjMNdW9pU5aV54e3MiMDVHo4UqoG6OrDnHepOEgvXoDCq94clYuh4VKjYHqnYCxo71UPFiU5UwkGPly1XTqKLD2JWKZlwhrizA-fkHsPTdaDMADCXtNTQUT7b9ztVz/s320/blogger-image-998130440.jpg" title="" width="320" /></a></div>
<br />
4. With the lid on, give to pan a good shake to coat the kernels with oil<br />
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5. Shake the pot every once in a while to keep the kernels moving around. This way they don't burn and get even heat.</div>
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6. When you hear the popping begin, carefully crack the lid to release steam.</div>
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7. Continue shaking the pot carefully</div>
<div class="separator" style="clear: both;">
* if you notice the popcorn pot filling up, pour some popcorn out into your bowl and continue popping.</div>
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8. When the popping stops or when there is more than 2 seconds between pops, remove from heat and remove the lid.</div>
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9. Add popcorn to your bowl and salt to taste.</div>
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10. Put on a movie an enjoy!</div>
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0tag:blogger.com,1999:blog-5973157715697440452.post-59428710929560344902013-06-03T08:00:00.000-07:002013-06-03T08:00:03.522-07:00Cheap Eats :: Barbecue Chicken Pizza and Pizza Dough Recipe<div class="separator" style="clear: both; text-align: center;">
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Pizza is one of my very favorite foods. I could really, honestly eat it every single day. I have some favorites that I make on a regular basis...and BBQ Chicken is a family favorite in our house.<br />
Depending on my monthly budget, I sometimes buy ready made dough in the store. Both Trader Joe's and Winco have really yummy bagged dough in both white and whole wheat varieties. I love all 4 variations.<br />
But when things are extra tight...you cannot beat homemade dough. It's really not that difficult to whip up and it costs pennies to make.<br />
Here is a recipe I have been using recently. My family likes it very much and I do too, though I am still experimenting now and again to find the perfect one.<br />
Don't get hung up on the equipment. You can make a square pizza on a cookie sheet, you can even use an old cast iron skillet for a deep dish style pie.<br />
I enjoy using my pizza stone, but mine is 13" so when I need to feed a group, I use a large 16" pizza pan.<br />
<br />
<u><b>Tamie's Pizza Dough Recipe</b></u><br />
<br />
<b>Ingredients</b>: <br />
2 1/4 tsp Dry Active Yeast<br />
1 cup lukewarm water<br />
1 tbs sugar or honey<br />
2 1/4 cup All-purpose flour [plus up to 1/2c on the side for kneading] <br />
1 tsp salt<br />
1 tbs Olive Oil<br />
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1. add yeast and sugar to lukewarm water (set aside to activate)<br />
2. mix flour and salt in your stand mixer bowl (or in a regular bowl)<br />
3. add water/yeast mixture to the flour<br />
4. add olive oil in as well<br />
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5. using the paddle attachment, mix on low until well incorporated.<br />
6. switch to your dough hook, knead dough on high speed for 5 mins [add more flour to the bowl 1tbs at a time until your dough isn't sticking to the bottom of the bowl anymore]<br />
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7. when your dough is done kneading, add it to an oiled/greased bowl and let the dough rise for 1-2 hours, or until it has doubled in size. [I like to put it in the oven with the light on, cover it with plastic wrap or a clean kitchen towel if you'd like...sometimes I do, sometimes I don't]<br />
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8. turn your dough out onto a floured surface or pizza peel to rest for 10-20 mins. (while you assemble the ingredients for your pizza)<br />
*note: For a 12-14" pie, this dough will make two pizzas. For bigger pies, use the whole ball. Normally I divide my dough in half on the cutting board and save the other half for another night. (use within a day or two or freeze for a month or two) This time I used the whole ball for a 16" pie.<br />
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9. I add cornmeal to the pan I am using for my pizza so the dough will not stick. It will not burn and it's especially important if you are using a pizza stone. If you are using a baking sheet, you can opt for cooking spray.<br />
10. stretch or roll out your dough to the size needed. I stretch mine by hand...but rolling is fine. I'm even trying to teach myself to spin the dough. But this still scares me and I'm not good enough at it to instruct anyone on it yet. <br />
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Now to the Barbecue Chicken Pizza portion of the post:<br />
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<a name='more'></a><br /><br />
<u><b>Tamie's BBQ Chicken Pizza Recipe:</b></u><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dzuhU8eNM3BbG35UPocAGxn2AkJLgQTWPN-BOFdO2xpQQFGAE_mus7hInZcjygxvZROIkGmcyl3wXdmDbhmpJdpI-MnjYW9Z5Y5VhLl2Pt_u-6tC92rBXl8s-vlIoVnszmhCSf3F4zWD/s1600/Photo+2013-06-02+11.20.12+PM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cheap Eats :: Barbecue Chicken Pizza and Pizza Dough Recipe" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dzuhU8eNM3BbG35UPocAGxn2AkJLgQTWPN-BOFdO2xpQQFGAE_mus7hInZcjygxvZROIkGmcyl3wXdmDbhmpJdpI-MnjYW9Z5Y5VhLl2Pt_u-6tC92rBXl8s-vlIoVnszmhCSf3F4zWD/s200/Photo+2013-06-02+11.20.12+PM.jpg" title="" width="150" /></a>Ingredients:</b><br />
3-5oz of cooked chicken<br />
[you may cringe, but canned chicken works great for pizza and soups, I use a tiny bit for pizza and save the rest for soup or chicken salad sandwiches the next day-you can use any kind of chicken you like...leftover rotisserie chicken works really well too.]<br />
1/2 bottle of BBQ Sauce<br />
Small bunch of cilantro [save money, grow it yourself!]<br />
1/2 a med red onion [diced]<br />
8oz shredded mozzarella cheese<br />
3-4oz cheddar cheese [medium or sharp]<br />
1-3tb olive oil <br />
<br />
Preheat oven to 450F<br />
1. brush the rim of your crust with olive oil<br />
2. add sauce to your dough<br />
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3. spread sauce as close to the edge as possible with the backside of a large spoon. [really, get that sauce reeeeeally close to the edge, trust me]<br />
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4. I like to saute my red onion for a bit. I HATE raw onion and even though it will get baked a bit in the oven regardless...it's too raw for me...so if you really want a nice treat, saute those red onions for a few minutes on the stove before adding them to your pie.<br />
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5. add your mozzarella cheese and then your cheddar cheese<br />
6. add chicken <br />
7. add your sauteed onion<br />
8. add cilantro (chop, tear or throw it on whole...use as much or as little as you like)<br />
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9. bake at 450 for 10-15 minutes [check it often and pull it out when it looks done to your taste. I like my pizza well done, so I usually end up going all the way to 15]<br />
10. let cool on the counter for a few minutes, slice and enjoy!<br />
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<br />Tamie Oldridgehttp://www.blogger.com/profile/14235763980317516649noreply@blogger.com0