Budget Lockdown

Hey Ya'll,

If you followed my blog at all in the past, you know that we periodically go through budget challenges. Sometimes out of necessity and sometimes just for the challenge of it. The month of April is always a little surprising. We have two birthdays in the house, Easter, and usually spring break. That's a lot of extra spending. Luckily, we had Vendy's party last month, which threw off budget then. That brings me to this week's meals. We are really trying to spend less and get more and using the heck out of the crockpot. I've made a very specific effort to buy only what we need and what we can stockpile for later use. No, I'm not doomsday prepping but it's nice to have some of those shelf stable things in the pantry for those days you just don't want to go to the store. You can eat real, whole foods on a budget and from the pantry. There's a great challenge here. Last week, I spent $70 in groceries, not including my milk and few veggies that I get at Aldi's and that included a box of diapers. I do coupon but my total before coupons was $102 which is less than many of your weekly budgets out there. I also took my first cheese making class. It was great fun and I hope to share some of my recipes with you soon. I know what you're thinking, "where are the recipes, sister?" Well, here you go.

Meal 1 - Crockpot Split Pea Soup
This recipe was well under $10 for the whole she-bang! Super easy and very tasty.

1 bag (16 oz.) split peas, rinsed and picked over
1 piece of bacon, cooked or raw
1 large onion, diced
2 large carrots, diced
2 large ribs of celery, diced
2 cloves of garlic, finely chopped
6-8 cups of water
2 tablespoons apple cider vinegar
2 teaspoons dried oregano
1 teaspoon red pepper flake
salt and pepper
parmesan cheese
extra virgin olive oil

Combine everything in a crock pot but the oil and cheese. You can do this the night before and leave it out on the counter until morning. Cook on low for 8 hours or until you get home from work. Taste and season again if necessary. Spoon into bowls and drizzle with oil and sprinkle with cheese. I also add more red pepper flake because I like it hot. Enjoy!

Meal 2 - Black Bean Taco Night
I know that beef can be expensive and doesn't last very long. I had 3 cans of black beans and I thought we can still have taco night. This is the recipe for "meat" part of the meal. Top like normal with cheese, lettuce, tomatoes, and salsa or add to your salad or nachos.

2 tablespoons olive oil
3 cans black beans, drained and rinsed
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper powder
salt and pepper

Heat oil in large skillet. Add everything else and heat until warmed through and the spices are fragrant.

Meal 3 - Crockpot Chicken with Baked Potatoes
Sometimes I feel that veggies get too mushy when cooked in the crockpot. This helps remedy that.

1 whole chicken
5 small potatoes, wrapped tightly in foil
3 tablespoons poultry seasoning
salt and pepper

Place potatoes in the bottom of the crockpot. Top with chicken making sure that the lid still fits. Sprinkle with seasonings. Cover and cook on low for 8 hours. Remove chicken and let it rest for 10 minutes before carving. Top potatoes with your favorite toppings. Don't forget that you can make broth from the leftover carcass.

Meal 4 - Bake Jalapeño Poppers
I love jalapeños. I love fried things. This is so much healthier and really delicious. Serve with ranch dressing or with a salad to make it a meal.

8 jalapeños, halved and seeded
2 cups shredded cheese, I use extra sharp cheddar
1/4 cup mayo
3 tablespoons old bay or seasoning salt
3 tablespoons parmesan cheese
2 teaspoons parsley
salt and pepper
olive oil

Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Mix cheddar, mayo, and seasoning salt and stuff into pepper halves. Mix parmesan, parsley, and salt and pepper in a bowl. Dip the tops of the stuffed peppers into parm mix. Place on cookie sheet. Spray with olive oil. Bake for 15-25 minutes depending on the size of the peppers. They will be golden brown on top.

It's been nuts this week and I haven't even remembered to take pictures. I'm really hoping to do better next week. I hope you are having fun keep your grocery bill tiny. Let me know about your successes.

With a full wallet and belly,

Brooke

The Family Grows!

Big news!!!! We are now the proud owners of 26 chicks. That's right. We have our own new bundles of joy. We are a homestead in the making. On top of all of that, we are also celebrating Vendy's 5th birthday. It's a crazy, fun, hectic, insane time around my place. Here are just a couple of meals that work for whole foods as well as some semi-whole food party ideas. I know people may think it's crazy to make your own cakes but really that is a small price to pay to know you're kids are eating real food. I do use a little food coloring in the icing but you could easily leave it out. I also use real sugar in the icing because it is a party after all.

Meal 1 - Skillet Potpie
I was really craving chicken potpie the other day and was trying to figure out a way for me to get all that great flavor with real food and only a half cup or so of shredded chicken. I took it as a personal challenge and it was fantastic! You make my biscuit recipe and then cook the rest in a oven-safe skillet.

Biscuits -
2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk

Preheat oven to 425 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter.

Potpie Mix -
4 tablespoons of butter
4 tablespoons of whole wheat flour
2 cups milk
2 cups chicken stock
1/2-2 cups shredded chicken
salt and pepper
1 large bag of frozen mixed vegetables (28 oz.)

In a large skillet over medium high heat, melt butter. Add flour and cook for 2 minutes until all the butter is cooked into the flour. Using a whisk, whisk in milk and chicken stock and cook until the liquids get thick, almost gravy consistency. Salt and pepper to taste. Add chicken and vegetables and cook until heated through. Top with biscuits and place in the oven for 10-12 minutes or the biscuits are cooked through and golden brown.

Meal 2 - Meat and Mushroom Soft Tacos
Meat was really expensive this week for whatever reason. I normally just get the ground meat that's on sale. I don't care the fat content, chicken or beef. I get what's cheap. That being said, nothing was cheap and we are now a 1-2 lb. meat family for our Taco Tuesday. I got a pound of meat and saw that mushrooms were a really great price. I thought, "what the hay?" And made this. I may never make tacos without them. I made a new recipe for soaked whole wheat tortillas that I'll share at a later time.

1 lb. ground meat
1 lb. sliced mushrooms
3 tablespoons cummin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
salt and pepper to taste
tortillas
cabbage shredded
guacamole, recipe follows
sour cream
shredded cheddar cheese

Brown meat in a skillet until almost cooked through. Add mushrooms and continue to cook until everything a deep golden brown color. Add the seasonings. Make tacos as desired or set out everything like a taco bar. I use cabbage instead of lettuce and no one notices. It's such a great switch and make for an excellent salad, too.

Meal 3 - Guacamole
I love avocados. I love salsa. I love tortilla chips. I have on more than one occasion eaten just that for dinner. This is my recipe for guac that rocks.

3 avocados, halved, pitted, and sliced
1/2 onion, diced
2 cloves garlic, diced
1 jalapeño, seeded and diced
1/2 cup diced tomatoes, fresh or canned
juice of one lime
salt and pepper

In the food processor, blend onion, garlic, pepper, and tomatoes. Let sit for a couple of minutes while cutting the avocados. Add avocados, lime, salt, and pepper to the food processor. Blend. I like mine a little chunky but you can blend it totally smooth. Eat with your favorite chips, veggies, or tacos.

Snack - Salsa

1-2 jalapeños, seeded and chopped
1 lime, juiced
3 cloves garlic, minced
1/2 onion, minced
1 handful cilantro, chopped, if desired
1 large 28 oz. can diced tomatoes, or 4 large ripe tomatoes, chopped
Salt and pepper, to taste

Mix all ingredients in a blender or food processor. Salt and pepper to taste.

Whole Wheat Sugar Cookies -
These are really good cookies. Notice, I didn't say these are good "healthy" cookies. They are just a great cookie. Crispy, sweet, and satisfying. I also used these on the cake below for the bow on Hello Kitty. I let the girls decorate them. So fun!

1 cup sugar
1/2 cup butter, softened (1 stick)
2 tablespoons milk
1 teaspoon freshly grated lime/lemon zest
1 teaspoon vanilla
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg/cinnamon

Mix sugar and butter in stand mixer until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg/cinnamon; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Roll dough out on a floured surface. Cut out with cookie cutters. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown. Cool for 1 minute before removing from pan.


Chocolate Zucchini Cupcakes -
These are wonderful as breakfast muffins or top with cream cheese icing for cupcakes. Even the most picky eaters ate these. You can also add some chocolate chips when you add the zucchini for even more chocolatey goodness. These cupcakes are the little yellow chick cupcakes in this picture.

Dry Ingredients-
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cacao powder or unsweetened cocoa powder

Wet Ingredients-
3 eggs
1 cup buttermilk
1/4 cup coconut oil, melted (or butter)
1/4 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
1 1/2-2 cups finely shredded zucchini (from 2 small)

Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs. Add the rest of the wet ingredients and whisk well. Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed. Add in the shredded zucchini and stir until everything is just combined. Don’t overmix!

Spray a muffin tin with oil (if you are using paper liners, spray those). Fill each muffin cup almost all the way to the top, using 1/3 cup. Bake in the preheated oven for 16-18 minutes. Cool and enjoy!

Coconut Ice Cream -
I love ice cream. You are probably in the same boat as me. How do we eat ice cream without sugar? This recipe is egg-free, dairy-free, gluten-free, and FANTASTIC!!! Try it.

4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup honey or maple syrup
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips

Mix first three ingredients in a large bowl until well blended and honey is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.

Have a great week exploring these great meals and snacks. Let me know what works and doesn't work for you. I also would love a picture if you have a second to snap one before digging in. Until then…

With dirty dishes and a clean plate,

Brooke