Category: Homemaking

  • Loss Leader Menu

    This week chuck roast  is on sale at my local grocery store.   I will buy at least a five pound roast because there are so many ways to use the leftovers.  *Leftover ideas are posted below.

    Here is the menu I’m going to use to take advantage of the savings.  I already have a whole chicken in my freezer bought when on sale:

    Monday:  *Roast Beef with Mashed Potatoes, steamed baby carrots with dill butter, and salad.

    Tuesday: Crockpot Roasted Herbed Chicken with roasted red potatoes, green beans, halved peaches, rolls.

    Wednesday:  *French Dip Sandwiches (from leftover roast beef), applesauce, and raw veggie platter.

    Thursday:  Chicken Barley Vegetable Soup with herbs, served with Applesauce muffins.

    Friday:  Poached Salmon (bought when on sale), with Horseradish sauce, and oven fries.

    *Other ways to use up LeftoverRoast Beef:

    Beef Stroganoff

    Barbecued Roast Beef

    Beef Stew

    Vegetable Beef Soup

    What creative uses will you use your leftover roast beef for?

    For more menus and recipes obtain Fast and Healthy Menus for Busy Moms.

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  • The Power of Motherhood

    PictureofTerryandIDebbieI love this quote to encourage weary mothers to keep on keeping on.

    “If only mothers might see how powerful for good or evil is their influence; how the affections and the mental powers may be molded by prayer and maternal love, and how the groundwork for the future of the child may be laid in its early training.”  Isabel C Byrum 1911

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  • Battling the Grocery Gremlin

    By Laura Moll Coble  (Laura is also author of Value Meals for Busy Moms)

    I don’t know about you, but my most frustrating shopping experiences happen at the grocery store!  It never seems to fail that when I think I have about $50 worth of groceries in my basket, they add up to $100.  I really don’t think that the problem is with my addition skills, I am sure that there is an evil gremlin in the checkout register that adds a dollar to everything I purchase!  I love the savings cards that you get at stores like Safeway because when I swipe the card, I see the total price fall about $10.  That always makes me feel a little bit better about life; its my revenge on the gremlin.  Unfortunately the evil little gremlin always wins out, and the amount debited from my bank account is higher than it was supposed to be.  Grocery shopping is an endless frustration for me.

    However, I have found valuable help in the book America’s Cheapest Family by Steve and Annette Economides that has helped make grocery shopping and grocery budgeting much easier.  This book has a very high standard, they calculate $50 a month per person.  By following the principles in this book, I am supposed to be able to feed Brandon and I on just $100 a month, and this includes eating meats and cheeses, fresh fruits and vegetables.   I have not been able to bring my grocery budget down that much yet, but I am getting closer.  I thought I’d share some of the grocery shopping principles that I have learned, and if any of you struggle with sticking to a budget at a grocery store, or if you also would like to take revenge on the evil register gremlin, perhaps these methods will help you as well.

    1) Make a Menu Plan. Menu planning sounds rather overwhelming if you are a very busy person or just don’t enjoy planning, but a menu plan can take as little time as 10 or 15 minutes to simply jot down a few meals you’d like to make for the week.  Planning a menu doesn’t have to be an elaborate affair.  I usually plan to make 3 meals during the week.  By the time we’ve eaten those 3 meals, we usually have leftovers for another night and enough ingredients to make a 5th meal during the week (and after that we have a long list of friends, relatives, and distant relations we enjoy visiting on weekends).  By menu planning, your shopping will be more focused so that you don’t just randomly pick ingredients that look good at the moment, and then you will be able to save $ at the register!

    2) Shop as Infrequently as Possible. Every time you shop, you are tempted by impulse buys, so the less you shop, the less you will be tempted.  The Economides shop once a month, because they have a deep freeze and plenty of storage space.  Most of us do not have such luxuries, but you can try to cut down your trips.  If you have been shopping twice a week, try going just once.  Or if you go once a week, try going every other week.  This takes a little more planning, but out of all the tips in this book, this method has helped me save the most at the checkout (does this mean I am a very impulsive person or I am just easily tempted?).

    3) Check Sale Fliers. Your local grocery store, like Safeway or Krogers, will feature certain items at really low prices as an incentive to get people in the door.  Then make a menu plan based on the sales.  For example, last week chicken breasts, thighs, and drumsticks were on sale for 99 cents a pound.  So I bought about 5 pounds of chicken breasts and we will be enjoying Parmesan Chicken, Chicken Oreganato, and Honey Glazed Chicken (or at least that is the hope…the meals have yet to be made!).  Chuck Roast was also on sale for $2.00 a pound, so I also purchased several pounds of roast and divided it into several different meals.  I now have enough meat to feed Brandon and I for about two weeks of meals for just over $10. Watch for deals in other areas as well.  For example, the other week grapes were also on sale for 99 cents a pound, so we enjoyed grapes with our lunches for the next two weeks!  This week bacon was on sale for $1.99 for a one pound package, so I stocked up on that for breakfasts.

    The grocery gremlin still thwarts me at every chance he gets, somehow marking up prices by the time I get to the register, or sneaking extra items in my cart (I swear I didn’t put those Oreos in my basket!).  But I am learning and someday, I shall be victorious!

    Thank you for inspiring me to get a little more serious about grocery shopping!

    Please post your best grocery saving tips for a complimentary copy of my ebook Fast and Healthy Menus for Busy Moms

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  • Gluten Free Baking Questions/Answers

    I’m going to try making Thursdays our question of the week day, where you teach me and other readers the answers to important cooking and health related topics.

    I received this question in my email last week and would love to get lots of reader feedback to help her out.

    Is it possible to make gluten-free bread with the Zojirushi breadmaker?   At the moment I am trying to decide between purchasing a Bosch blender/mixer combo or the Zo machine.  I only have a family of five, and one of them needs to eat gluten-free.  So, I would be making wheat bread for only four people.

    I personally have made a millet/egg batter yeast bread in my Zo that worked out OK, but I wasn’t crazy about it.  It uses eggs and xanthum gum to help hold it together but it has a completely different taste/texture than wheat or Kamut TM.  I also have made gluten free whole grain porridges and pancakes using millet and brown rice successfully.

    So I am turning to you all for your helpful testimonials, insights and resources to share with others.

    Please share your TNT (tried and true) gluten free bread recipes and ideas in the comments section below for a complimentary copy of my ebook Holiday Open House.

  • Roasted Tomato Marinara Sauce

    After I  finished the apple sauce Saturday, Belinda and I still had time to chop up the end-of-the season tomatoes to make roasted marinara sauce.

    TomatoesThe beauty of this recipe is that you use what you have including tomatoes that are going over the hill.  Oven roasted vegetables of any kind are extra flavorful and so is this sauce which can be used for spaghetti, pasta sauce, pizza sauce, tomato soup, anything you would use a marinara sauce for.

    Method

    Using a deep roasting pan, or two 9 X 13 pans, drizzle the bottom of the pan with olive oil – 1-2 Tbsp.  Fill with chopped tomatoes – any kind or combination of tomatoes is fine.

    Slice up 1-2 medium onions and arrange over the top of the tomatoes.  Add herbs such as basil, garlic, oregano, thyme, and rosemary to taste along with some hot red peppers if desired.  Sprinkle some salt over the pan. Roast the onions/tomatoes for 90 minutes at 375 degrees F.  Allow to cool.  Run through the blender, package in 2 – 4 cup portions and freeze.

    You can add tomato paste to make it thicker, or pour off some liquid if desired before pureeing in the blender.  Adjust seasonings.

    I enjoyed this sauce over spaghetti squash last year.  I also added some Parmesan cheese and pine nuts to the sauce in the blender before heating for an extra rich flavor.

    Roasted

  • Dehydrating – Food Preserving the Easy Way

    Why Dehydrate?dehydratingWe’re hooked on dehydrating! Most foods can easily and successfully be dried with very little preparation time. What’s more, they are even easier to use!

    With all the surplus apples at a good price, Stephen and I are going to get busy dehydrating later this week before he leaves for his officer training.  He can take a little taste of home along with him and no worries about spoilage.

    I love the round dehydrators with a fan because you can adjust the number of trays as needed, there is a thermostat, and plenty of power.  But any dehydrator will work.  It’s quick and easy.

    Advantages of Dried Foods:

  • Easily Stored – Dried foods take one-tenth or less the storage space of canned foods.
  • Naturally Good and Nutritious – Flavor and nutrition are kept in dried foods without adding preservatives, sugar, or salt. Dried fruits and some vegetables (such as seasoned zucchini chips) are great natural snacks.
  • Economical – Bottles, jars, lids, sugar, etc. are just some of the items you won’t have to buy when you dry food. Processing energy will also be lowered considerably. Overripe fruit needn’t be thrown away but can be converted into tasty fruit leathers.
  • Completely Safe – Dried foods (even vegetables and meats) are completely safe when dried according to directions. There is no danger of botulism because the moisture that is a breeding ground for organisms has been removed.
  • Versatile – Dried foods are easily reconstituted for use in many recipes; from main dishes to breads and desserts. Leftovers and peelings can be dried for flavoring soup stock.
  • Easily Prepared – For people in a hurry, drying is the ideal way to preserve food. Very little preparation is needed – no hot jars, canners, or boiling water to tend.
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  • Baked French Toast

    BakedFrenchToast

    BAKED FRENCH TOAST

    I like to treat myself and the family to an extra special breakfast Saturday or Sunday morning.  Try this sometime soon!

    1 loaf French Bread – slice 1 1/2-2 inches thick

    Place bread slices in a 13X9 buttered pan close together.

    6 large eggs

    1 1/2 cup milk (full fat is best)

    1 cup milk, half/half or cream

    1 tsp vanilla

    1/2 tsp cinnamon

    1/4 tsp nutmeg

    Mix together and pour over bread. Cover with foil and put in refrigerator overnight.  Topping:  1/4 cups soft butter  1/2 cup brown sugar  1/2 cup chopped nuts – optional  1 Tbsp honey.

    Combine topping ingredients and sprinkle over entire casserole dish. Bake for 40 minutes at 350 degrees  or until puffed and golden. Serve with maple syrup and butter, fresh fruit in season, turkey sausage or nitrate free bacon.

    breakfastsforbusymomscover_1488_general

    Breakfasts for Busy Moms

    For more delicious breakfast recipes check out Breakfast for Busy Moms.

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  • Value Meals For Busy Moms

    curried lentils

    Today’s paper featured this headline:

    Economic outlook gets gloomier

    “Economists meeting in Denver downgraded their 2011 forecast for economic growth in the U.S. by nearly 20 percent and predicted sparse improvement in unemployment.”

    I think busy homemakers need to ignore these headlines and focus on what positive steps they can take to stretch their dollars to make nutritious, economical meals.

    Value Meals for Busy Moms ebook by Marilyn Moll and Laura Moll Coble features low cost, tasty, creative uses of economical ingredients.  The menus are designed to nourish and please the entire family.  One mom wrote:

    “Thank you so much for the book!!!! We are a family with eight children, we care for two others, we are adopting a ninth and we feed people in need ALL the time. With the economy the way it is I can use all the help I can get plus people are always asking me for advice to do the same. I will definitely continue to recommend your site to others for your generosity.”

    One of my favorite recipes is Curried Lentils over Rice which uses economical lentils and rice with easy preparation.  Garnish with a little cilantro, parsley, and spinach to brighten the color.

  • Holiday Planning -List Week-Oct 3-8

    I believe the best way to avoid holiday stress is by starting your planning now.  It doesn’t need to be complicated, either.  This is the first week devoted to putting your thoughts and details down on the various forms provided or make your own.  Details follow.

    Weekone

    Week #1:  Items to Do (excerpted from the 12 Week Holiday Planner for Christian Families.

    Holiday Self-Evaluation! Complete the Holiday Self-Evaluation form
    provided.  Now is the time to really evaluate what your family’s goals are for
    the holidays.  Sit down together as a family and discuss what the Lord

    would want your family to do as far as activities, traditions, etc. this holiday season.  Keep this form in a place where you will frequently see it and be reminded of your goals for the holiday season.

    Make your lists of gift recipients – Using the Christmas Gift Shopping
    List and Gift Making Checklist provided, jot down people you will want to
    buy gifts for and/or make gifts for.  Don’t worry about specific gift ideas
    now…you will work on that next week.  For now, just jot down names!
    Once completed, file this list in your Christmas Gifts Checklists section
    in the back.

    Christmas Card List– Using the Christmas Card Checklist provided, fill
    in the names and addresses of family and friends you want to send cards to.
    Once the names and addresses are completed, slide into a sheet protector
    and file in the Christmas Card Checklists section in the back.  (Use a
    washable marker to fill out the checklist, marking on the sheet protector if
    you want to include a picture and when the card is mailed, so that you can
    wash off and reuse this list year after year!)

    Plan out menus for Thanksgiving, Christmas, and New Year’s – Fill out
    the Menu forms and Recipe Cards provided for each of these holidays and
    file them in the Holiday Menus & Recipes section for later use!  (See Our
    Favorite Holiday Recipes section for some ideas!)

    List of baked goodies to share or to give away – Using the form provided,
    jot down a list of people you would like to bake for this holiday season!  Use
    the Holiday Baking Recipe Cards to fill in recipes you may want to use for
    these gifts.  File this under the Holiday Baking & Recipes section when

    your list is completed. (See Our Favorite Holiday Recipes section for some ideas!)

    List of favorite meals to freeze for later – Using the form provided, make a
    list of some of your family’s favorite meals that you can make and freeze
    ahead of time!  You can also use the Freezer Meal Recipe Cards to fill in
    some recipes you want to use.  Having some meals in the freezer during the
    busy holiday season will be such a blessing!  Just make a list for now, the
    actual preparation of these meals will be done later.  Once you have
    compiled a list of meals, file this form under the Holiday Menus & Recipes
    section.  (See Our Favorite Holiday Recipes section for some ideas!)

    Holiday Wardrobe Planner – Using the form provided, make a list of the
    holiday clothes each family member currently has.  Note any clothing items
    that need to be purchased and plan on getting those things soon.  It is very
    handy to have this thought through ahead of time.  When it comes time for
    your family picture, or a formal holiday dinner, you can quickly turn to this
    list and see what clothing items each family member should wear (so you
    can all match if you wish!).  Print out more than one page of this planner, if
    needed, to include every family member.

    You can download the entire 14 – page Holiday Planner Sampler for FREE.

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  • Healthy Snacks for Kids


    FreshfruitsandveggiesJunior High Students toured a local Organic Farm this week and treated to a bountiful harvest of healthy, fresh fruit and vegetable snacks.  Everything was locally produced.

    The healthy snack assortments of colorful produce inspired me to share a few simple ideas and recipes you can serve to your children.  Prepare an assortment of contrasting colored and crunchy veggies from the following suggestions:

    carrots. celery sticks, cauliflower, jicama, broccoli,  cherry tomatoes, radish,  red pepper slices, green onions,  green pepper slices,  kohlrabi.

    Serve with Easy Dill Dip or Hummus.  Recipes follow:

    Easy Dill Dip
    This dip works well with all veggies and can be made in a minute.

    1 cup sour cream
    1-2 tsp. dried dill weed
    1 tsp. dried parsley
    1/8 tsp. salt or to taste
    1 tbsp. dried onion powder or dry minced onion

    Mix together. Chill to blend flavors. Double, triple, quadruple as needed.

    Hummus for Veggie Dip
    Hummus is traditionally a creamy puree of seasoned chickpeas.
    An easy healthy snack for children.

    2 cloves roasted garlic (for best flavor) or raw—roughly chopped
    1/4 cup lemon juice
    1/4 cup drained bean liquid to make it creamy (optional)
    14 oz. (400g) canned chickpeas (garbanzo beans)—rinsed
    and reserve drained liquid
    1/2 tsp. cumin or to taste

    2 tbsp. olive oil

    1/2 – 1 tsp. Real Salt

    Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Adjust seasonings to taste. Serve with a variety of vegetables as suggested above.
    Variation:
    Spicier hummus: add a small red chili (chopped) or a pinch of cayenne pepper.

    Fruit in Season

    • Other seasonal healthy snack suggestions would be cut up nectarines, peaches, apples, pears, or grapes.  Great color and natural fruit sugar.  YUMMY!  Kids can’t resist the great colors of real food.
    • Fruit smoothies made with yogurt or kefir

    The above recipes come from Holiday Open House by Marilyn Moll (scroll down)

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    Obtain a Free Ebook:

    If you post a comment on my blog and like on Facebook  you will get a complimentary copy of Holiday Open House.