Individual Servings

Quick Tip...

When you buy in bulk, don't just shove that huge pack of chicken in the freezer right then. Frozen meats can't be safely frozen and thawed multiple times, and the last thing you want to do  is thaw out ten pieces of chicken and be stuck eating them all for a week... unless you have a huge family.

Instead, think of everything as individual servings and freeze accordingly. You can use zip lock bags or clear wrap.

Ground beef is usually used for cooking meals = freeze in 1 lb batches

Want quick hamburgers? -> season and freeze individual patties

Chicken breasts and thighs = freeze individually

Wings 'n Things = freeze in packs of 4-8 pieces for a single serving

Pork Chops =freeze individually

Stewing Meat or General Meal Meat = freeze the entire package without opening

Steaks, etc. = freeze individually

Reminder:  Make sure you're ziplock bags are freezer bags (come in small and large varieties). I've used name brand and generic and both work amazing!

Bulk + Freezer

Save Money!

We all know that buying in bulk saves money, just like we all know McDonald's is horrible for us, but we still don't shop as smartly as we should, and we all still snag some quick burger a little more often than we'd like to admit. 

 So, don't plan a weekly budget for your groceries... plan it monthly! I shop for the majority of my meats at the end of the month and the beginning. I look for big deals with my freezer in mind, and I stock up. You may spend $175 at the grocery store that week, but the next two weeks you'll spend almost nothing on meats and other bulk items. 

And this is not shopping with a Costco or BJ's membership... Regular groceries have great sales, too!

A Tupperware Dilemma

Quick Tip....

If you're out of Tupperware or like me and simply refuse to spend the money on quality ones, zip lock bags are a great way to save those leftovers without finding all those lost 'n lonely lids!

Southwestern Style Rice- Yum!

So I found this recipe online, and I just had to try it! I made my nanny family this in a steamables bag as a side with dinner and was dying for it homemade once I got home. I made a few tweaks to suit what was in my own cabinet and to spice it up a bit!

It makes a great side or you can up the amount of beans (and substitute for the chicken brother of course) for a yummy vegetarian dish!

Southwestern Style Rice

1 (15 oz) can of chicken broth

1 cup uncooked long grain rice

1 tsp garlic powder

1 tsp cumin

1/4 tsp turmeric

cayenne pepper to taste

dash of cilantro

1 can of black beans, drained and rinsed

1/2 can of corn (or 1 12 oz package of frozen corn thawed)

Pour chicken broth into small pot or saucepan over high heat. Add garlic powder, cumin, turmeric, cayenne pepper, and cilantro and bring to a boil. Add rice, reduce heat to simmer, and stir to combine. Cover and simmer 15 minutes or until rice is tender.

Add black beans and corn and heat thoroughly.

EAT!

:P

Healthy Sugar Cookie Recipe!

Tonight, James and I are going to make some oh-so-yummy cookies for dessert! I am so excited! I've had this healthy sugar cookie recipe sitting in my recipe box for a little while now, and I just recently remembered about it. 

James and I are going to be busy mixing it up in the kitchen, and I'm going to set some aside without milk or eggs for Jackson to explore, as well!

My recipe is for healthy sugar cookies made with whole wheat flour, I use a milk alternative (nonfat works too), and a sugar alternative. I have not had them in a while, and I hope my lovelies really enjoy them!

(And just for reference, James and Jackson are the boys I nanny for- and they are awesome!)

Healthy Sugar Cookies

You'll need:

whole wheat flour

baking powder

baking soda

salt

low fat unsalted margarine

sugar alternative

egg whites

nonfat, almond, or soy milk

lemon juice

1.  Mix 2 cups of whole wheat flour with teaspoon of baking soda. Add and mix in a half teaspoon of salt and a cup of sugar alternative. Make sure that you sift and mix these well.

2.  Now fold in half a cup of low fat unsalted margarine. Make sure to mix this in well so your dough has an even consistency.

3.  Next mix in two egg whites, on tablespoon of nonfat milk (I like soy or almond milk, too), and a half teaspoon of lemon juice.

4.  Preheat your oven to 375 degrees.

5.  Roll dough into small circles and place 2 inches apart or roll flat and use a cookie cutter to get special shapes.

6.  Bake 10 minutes or until pale brown on the sides.

7.  Remove from cookie sheet and cool. Enjoy!

Sweet Spaghetti without Rosemary!

I was making a lovely spaghetti dinner  (now simmering on the stove until the growly man gets home) when I realized I had no rosemary! Now, I consider myself someone who can come up with things on the fly and make it work... but I'd never made spaghetti sauce without rosemary before.
I thought, well, maybe I'll add all of my other spices, and you won't really be able to tell.
You could.
Ahhh!


SO I started digging through the cabinets, and I discovered that adding a pinch of a couple other seasonings I had laying around actually made it taste amazing! You couldn't tell there was a lack of rosemary, and now I have a nifty new way to make my famous spaghetti!


Momma Forgot the Rosemary Spaghetti


1 lb ground beef
Angel Hair Pasta
1 large can of Tomato Sauce (or 2 small ones)
1 can of Tomato Paste
1-2 tsp dried Basil
1-2 tsp dried Thyme
1 tsp dried Cilantro
1 pinch ground Fennel
1 pinch ground Coriander
2-3 cloves of fresh Garlic
Handful of Cherry/Grape Tomatoes Halved or Quartered (opt)
Salt and Pepper
2 T Extra Virgin Olive Oil (separated)
Texas Toast- preheat oven at start of cooking


First, get your sauce going! The biggest mistake I was ever taught was to start the noddles first, but then your sauces never have enough time to simmer, and your flavors don't combine nicely.


So, for the sauce combine tomato sauce, tomato paste, and 1 T of EVOO into a large saucepan over medium heat. Peel and chop finely your garlic. Add chopped garlic, tomatoes, and all seasonings to the sauce and mix well. Cover.


Get a large pot of water on the stove for the pasta. Add 1 T of EVOO and a pinch of salt*.


In a pan, start browning your ground beef. This is optional. Make the beef as fine as possible as you cook it. 
Taste your sauce. Add any seasonings you think it may need. Add the beef and stir to combine. Cover and turn heat to simmer.


Water should be boiling now. Break your pasta in half and add to boiling water. Stir occasionally to keep the pasta from sticking together.


Put your texas toast in the oven. Most cook at 425 for 5-6 minutes. Your pasta and toast will finish together.


Now, load up your plate and dig in!




*There is a myth that adding salt to the water makes it boil faster. Technically, yes, salt water boils faster. Salt lowers the boiling point of the water. However, when cooking, the amount of salt used doesn't make that much of a difference. We add salt to the water because it is the only way to season your bland pasta. So only add enough to season. We're not making sea water!