Another week, another menu. I’m doing my best to eat out of the pantry this month, as I’m trying to take advantage of the case lot sales and food storage deals available during the month of September. The menu this week will be based on that.
Freezer waffles (I’m SO glad I made a big batch of these!)
Steel Cut Oatmeal with Apples
Lunches (always served with one or more of the items below):
Peanut butter and grape jam sandwiches
Carrots, Apple slices, Broccoli, Grapes, Apples
Pretzels, Granola Bars, or Crackers
Lettuce Salad with Beans, Fish, or Chicken
Monday – Tacos night (Turkey taco meat, lettuce, garden salsa, homemade refried beans, etc)
Thursday – Leftover night
Saturday – Neighborhood Party – we’ll eat whatever is there.
Sunday – To be Determined
And now, time to see how I did on my goals for last week:
- Can and preserve grape juice (we harvested 47 lbs of grapes last night) – DONE!
- Can and preserve grape jelly – DONE!
- Can and preserve peaches (my mom harvested and shared 50 lbs of peaches) – DONE!
- Can and preserve more salsa – DONE!
- Finish up The Identical Giveaway – DONE!
- Plan and carry out Activity Days – DONE!
I can’t believe it; I got EVERYTHING on the list done! My husband also canned and preserved 6 pints of spaghetti sauce. Makes me feel motivated to try and accomplish some more awesome stuff this week:
Can and preserve peach syrup (yep, my mom’s last and final tree’s peaches were given to me over the weekend!)
Create a menu plan for the rest of September, based on what we have in the pantry.
Take Buddy Boy in for some dental work.
Go into work early 4x this week (making up for the time I’ll be gone at the dentist)
Declutter and clean out bedroom dressers.
Have a great week!
We’re linked up at OrgJunkie.
It’s 11 O’clock and you still have one hour before your lunch break.
You find yourself rummaging in your drawer (or office fridge) looking for something to snack on. Ah! There’s a bag of potato chips and with a sigh of satisfaction; you happily munch your chips.
But wait a minute…….
That snack you are happily munching contains about 200 calories that you don’t really need!
No, don’t spit it out!
Nutritionists have confirmed that snacking helps fight weight gain and also keeps your metabolism stable.
Snacking is great as long as it is healthy and within your budget. Don’t worry. There are loads of budget friendly healthy and tasty snacks that you can reach for when that snack craving hits you.
Healthy and budget snacks together?
Is that possible?
Below is a list of 15 health budget snacks that you can treat yourself to:
• Air-Popped Popcorn
• Hard-boiled eggs
• A serving of nuts (raw almonds are my personal favorite, though I eat them in moderation – they can be pricey!)
• Yogurts (make sure they aren’t filled with sugar!)
• Pickled vegetables
• Crackers and cheese
• Carrots (buy the big ones and slice them yourself – no need to pay extra for baby carrots)
• Beans (white or black)
Sliced Cucumber with Goat Cheese
Hummus (make your own to keep the cost down)
Salsa and Veggies (especially freshly homemade!)
Be rest assured that you are not alone in your craving for snacks.
But next time the craving creeps up on you, try to choose one of the healthy snacks above instead of reaching for that bag of potato chips. Your body will thank you! (No really, it will!)
Do you have a favorite frugal and healthy snack? Please share in the comments box below.
*Linked up at Frugal Friday
This last week was a good one. I am officially allowed to workout again, as long as I don’t push too hard! Yay! I can feel an improvement and boost in energy, and I can tell my treatment plan is working. I also had the chance to review a cute kids’ movie and am hosting a giveaway for a copy of the DVD. Yes, a good week!
Holy cow, it’s the last week of summer break. Time to get organized for back to school and back to work! I’m sad for the break to end, but I feel partially content as well, knowing that it’ll be good for the kids, especially Buddy Boy, to be back on a more specific schedule again. I’m hoping to get a lot done this week, but I also want to have some FUN too! Hopefully I can find a good balance that’ll keep the kids and me happy.
Here’s the menu plan for the week:
Monday – Baked Potato Bar
Tuesday – Del Taco (we’re running from hair appointments to back to school nights, so we’ll take advantage of Taco Tuesday!)
Wednesday – Roasted Chicken and Potatoes
Thursday – Breakfast (waffles, fruit salad, etc)
Friday – Leftover Night
Saturday – Homemade Taco Bowls
Sunday – Family Dinner at my Mom’s
Goals for the Week:
- Take car load of stuff to local thrift store.
- Do a freezer cooking session.
- Buy stuff for and put together gift baskets for some awesome volunteers at Resolution Horse.
- Take Munchkin to get her hair done.
- Take kids to Back to School Night.
- Back to school shopping trip with Aunt Linda.
- 2 Horseback riding sessions; 1 gymnastics class.
- Harvest and juice grapes.
Have a great week! We’re linked up at OrgJunkie.
This is a quinoa-crusted chicken that is perfect for those that are gluten, dairy, peanut, or sugar free.
I discovered this recipe over at The Baking Beauties, and I adapted it for my own needs, since there are a few ingredients in the original recipe that I have to avoid. I’ll share my adapted recipe below.
SO good, seriously! When my 7-year old heard the word “quinoa”, he told me twice, “don’t forget Mom, that I don’t like quinoa!!” ha ha….but he ate it right up, along with the rest of the family.
I have since had a negative reaction to eggs, and so the next time I make it I’ll probably omit the egg, but I’ve left it in this recipe for now. I’m making a big freezer batch of this chicken tonight!!
This was lovely served with brown rice and fresh fruit on the side.
*To get the recipe for the Mango-Chili Sauce you see on top, GO HERE.
*Linked at Gluten Free Wednesdays
Child Friendly, Freezable
The Baking Beauties
Quinoa Crusted Chicken - Gluten, Dairy, Peanut, Soy, and Sugar free.
- 2 Boneless, skinless chicken breasts (cut into strips)
- 1.5 cups cooked quinoa
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 cup brown rice flour
- 1 pinch ground black pepper
- 1/4 teaspoon sea salt
- 1 large egg
- 2 tablespoons water
|Put cooked and cooled quinoa in a large shallow dish. Add paprika, cumin, and 1/2 tsp sea salt, gently combine. |
|In another shallow dish, combine the brown rice flour with the pepper and 1/4 tsp sea salt. |
|In a 3rd dish, whisk together the egg and water. |
|Preheat oven to 400 degrees F. |
|Line up the chicken, flour mixture, egg mixture, and quinoa mixture on your counter (in that order). |
|Dip the chicken strips first into the flour mixture, and then into the egg mixture, and finally into the quinoa mixture. Press the quinoa onto the chicken. |
|Lay the strips of chicken on a parchment-lined baking sheet, and bake at 400 degrees F for 15-20 minutes, or until completely done (length of cooking time will depend on how thick the strips have been cut). |
|If freezing, transfer the strips to the freezer and flash freeze. Transfer strips to a freezer bag, and label. To reheat, take as many as you'd like and pop into the microwave until hot, or bake in a 400 degree F oven for 5-10 minutes, until heated through. |
This Anti-Inflammatory Diet I’ve been on (as part of a treatment plan my doctor put together for me) has forced me to think outside the box when it comes to meals….which, if I’m honest, is probably a good thing!
What is the anti-inflammatory diet? It’s basically a diet designed to cut any foods that are known to cause inflammation out. My diet has been personalized based on my test results and right now I am NOT allowed to eat any of the following foods, or any foods with these ingredients in them:
Dairy (milk, cheese, yogurt, butter, margarine, shortening)
Gluten (wheat, oats, rye, barley)
Rice, corn, potatoes (white, red, yellow) – this is to help me with my blood sugar level, as I was found to have pre-diabetes.
Coffee, black tea, and soda
Iodized (table) salt
Sugar and natural and artificial sweeteners – no sweeteners of ANY kind are allowed
Beef, pork, shellfish, cold cuts, bacon, hot dogs, canned meat, sausage
So…today I ate a salad (like every other day, ha ha), but decided I wanted to try something new with the salmon.
SO very easy, fast, and I loved it! Gluten, dairy, soy, peanut, egg, sugar free!
Salmon with Mango-Avocado Salsa
4-oz salmon fillet, de-boned
1 tsp coconut oil
pinch of oregano
pinch of sea salt
In a skillet over medium heat, heat up the coconut oil and add the salmon. Sprinkle with the oregano, and cover with a tight-fitting lid. Cook until flaky, about 5-7 minutes.
Meanwhile, dice up the avocado and mango. Sprinkle with a pinch of sea salt. Plate the salmon and put the mango-avocado “salsa” over the top. Serve with a salad on the side.
Linked at Gluten Free Wednesdays