Recipes

Making More Out Of Monday Meals: DIY Taco Seasoning!

Good afternoon, savvy savers! Today, for the Making More out of Monday Meals series post, I want to share with you my Homemade Taco Seasoning! Many of the ingredients you will have on hand, and those you do not you can purchase at the Dollar Tree, with the exception of the cumin, which often goes BOGO at Kroger and Winn-Dixie. I can make this seasoning, which I store in baggies or jars from the Dollar Tree, for only $0.15 per serving!

Compare this price with that of conventional packet seasonings, and you are at a 80% savings!

Here’s how I make it:

Ingredients:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:

1) Mix all ingredients together.

2) Store in snack-sized baggies, hinge jars, or jelly jars.

3) This mixture will last one year, in a pantry.

4) Please note, 3 Tablespoons is equal to one packet of mix, to 1 cup of filtered water!

5) Enjoy!

0 Comments

Making More out of Monday Meals: How To Make Smoked Chicken Stock!

Hello again, savvy savers! For this weeks Making More out of Monday Meals series post, I want to share with you one of my favorite ways to both save money as well as prepare for cold-weather soups, stews, and gravies, and that is with my Homemade Smoked Chicken Stock recipe. Also, please note that when I go about making stock it is generally an impromptu cooking session, and most always follows a generally blanching session for freezable veggies and fruit. In this case, this session followed both the 4th of July Holiday, in which my husband smoked whole free-range chickens for the family, and also coincided with a 10/$10.00 Winn-Dixie produce sale on baby carrots; keep in mind that even though the taste of the infused water will vary depending on which vegetables, or even fruit, are used, all will generally work just as well!

To begin, I retained the water from three to four batches of blanched carrots, to the side on my stovetop. I brought the water to a medium-high heat, and then added the remnants of a whole rubbed, smoked chicken. Once my carrots were prepped and put away, I then removed my pot from the burner, and let it cook; this takes about twenty minutes. Then, I added my smoked chicken to the carrot-infused water, and as the rub on the chicken contained seas salt, curry, pepper, bay leaves, and garlic, no other seasonings are needed. I turn the temperature to medium high and let the stock simmer for forty-five minutes. At forty-five minutes, I add more reserved carrot-infused blanching water to the pot and then let the stock reduce by a forth; this will take an additional forty-five minutes.

The stock at this point will be done, and you will need to turn off the burner and let the stock sit uncovered, for one hour. At this point, strain the stock in a colander or over cheesecloth. I generally freeze my stock in labeled tupperware containers, and use the stock within six months to the date of freeze. This stock is both sweet and savory, and rivals any stock commercially purchased, hands down! I strongly encourage you all to try your hand at making your own stock at home!

Here’s to saving!

2 Comments

Making The Most Out Of Monday Meals: Freezing Summer Strawberries!

Hello again, savvy savers! For the second installment of my new Freezer and Crock Pot Cooking Series, Making the Most Out of Monday Meals, I wanted to share with you one of my favorite and easiest Freezer Cooking Projects, freezing summer strawberries! Why freeze berries, and summer berries in general? Well, aside from the larger variety this time of year, a lower cost, and the fact that in season berries are not sprayed and treated with the same amount of waxes and preservatives as their winter cousins are, making this the prime time of year for this method!

Cost: $6.00-$8.00, depending on season, location, etc.

Time: 2.5-3 Hours.

Instructions:

To begin, purchase good quality, organic strawberries; you can often save money by purchasing in bulk from a local farmer’s market or Wholefoods store. Next, pick through your berries and remove any leaves, stems, or hard bits of debris; and then remove the caps and halve berries. Once you have picked over transfer your berries to a colander and thoroughly rinse under cool water, and then shake to dry.

Next, add your sugar-substitute or agave syrup to berries, and toss to combine. Now, transfer berries to a lined baking sheet, making sure to arrange berries on an even scattered layered. Now freeze those berries; you will need to freeze your berries for 1-2 hours or until hard. Once frozen, transfer your berries to a ziplock baggie, pre-labeled; each bag should hold 1-2 cups, and will last 12 months in the freezer!

That’s it, easy peasy, huh? When you are ready to use the berries, thaw overnight in the fridge and you’re set! So, here’s to freezing berries! If you freeze berries, leave me a comment below and let me know about your berry freezer sessions!

Here’s to whole living,

3 Comments

DIY Calorie-Free Snow Cone Syrup!

Hello again, savvy savers! Today, I wanted to share with you one of my families favorite warm weather treats, my DIY Calorie-Free Snow Cone Syrup! With top selling brands of snow cone syrup from Jelly Belly selling at close at my local Walmart Supercenter for $4.98 for 12 ounces, I sought to make a better, more economical syrup. I make two versions, one with cane sugar, for $0.35 for 3 cups of syrup, or $0.85 for a sugar-free splenda version of the same. You will be able to save 90% over the average purchase price. What’s even better, is that this syrup can be stored in your refrigerator for a month at a time, or frozen in ice cubed form, for up to a year!

Here’s how I make it:

Ingredients:

Filtered Water
Two Cups Sugar Alternative
3 Tablespoons Sugar-Free Kool Aid or Crystal Light
Storage Containers

Ingredients:

Filtered Water
Two Cups Cane Sugar, or Sugar Alternative
3 Tablespoons Sugar-Free Kool Aid or Crystal Light
Storage Containers

1) For each pint of syrup mix 1 cup filtered water, two cups either cane or splenda in a sauce pan or shallow frying pan, on medium low heat.

2) Let mixture sit in pan for 1 minute.

3) Add your flavoring.

4) Begin to whisk your syrup for one minute until well incorporated.

5) Let your syrup come to a low boil for an additional minute.

6) Next, remove your pan(s) from the heat and let sit for fix minutes; stir your mixture if needed.

7) While mixture is warm, but not boiling, transfer to heat-resident glass containers and then continue to cool for 1 hour.

8) Now for the fun part! I used my Jelly Belly Snow Cone Maker, but any form of crushed ice will due, in terms of making snow cones! Take your cooled syrup and transfer it to containers, preferably with pumps, to dispense over your snow cones. When filling your snow cone containers, fill with ice only half-way and then dispense 3-5 drops over the ice, and then fill the cones the rest of the way up with the shaved ice, and add an additional 3-5 drops over the top of the snow cones!

9) Enjoy!

6 Comments

Making More Out Of Monday Meals: How To Freeze Fresh Blueberries!

Hello again, savvy savers! For the first installment of my new Freezer and Crock Pot Cooking Series, I wanted to share with you one of my favorite and easiest Freezer Cooking Projects, freezing summer blueberries! Why freeze summer blueberries, and summer berries in general? Well, aside from the larger variety this time of year, a lower cost, and the fact that in season berries are not sprayed and treated with the same amount of waxes and preservatives as their winter cousins are, making this the prime time of year for this method!

Cost: $6.00-$8.00, depending on the season, location, etc.

Time: 2.5-3 Hours.

Instructions:

To begin, purchase good quality, organic blueberries; you can often save money by purchasing in bulk from a local farmer’s market or Wholefoods store. Next, pick through your berries and remove any leaves, stems, or hard bits of debris; once picked over transfer your berries to a colander and thoroughly rinse under cool water, and then shake to dry.

Here’s to whole living!

0 Comments

Freezer Cooking Session & Recipe: Blueberry Butter Pecan Pancakes!

Hello again, savvy savers! Today finds us with another awesome recipe, and today’s recipe features two of my favorite cooking elements, healthy cooking, and affordable freezer-cooking methods! Today I will be sharing with you my recipe for Blueberry Butter Pecan Pancakes! Something to note, I do not buy pre-made pancakes, I generally make pancakes in larger batches, seasonally, freeze them, and eat them on weekends as part of my Weekly Menu Series. I find that homemade pancakes not only taste better, but make me feel better, as they are not loaded with unnecessary ingredients; I make 48 pancakes for $3.35 and these pancakes freeze for up to six months at a time! This is a savings of 75% off the average price at Walmart and Target! Please note, the original recipe makes 4 servings; we are making four batches and freezing.

Here’s how I make them:

Ingredients:

6 cups all-purpose flour
1 Cup Wheat Germ
8 tablespoons white sugar, or splenda
8 teaspoons baking powder
4 teaspoons salt
4 eggs, beaten
3 cups milk
1 cup Butter Pecan Flavored Coffee Creamer
8 tablespoons coconut oil, 1/2 teaspoon per pan, per batch
1 Teaspoon Cinnamon
1 Tablespoon Vanilla Extract
1 Teaspoon Almond Extract
1 Pint Blueberries, Fresh or Frozen

Directions:

1) In a large bowl, mix flour, wheat germ, cinnamon, sugar, baking powder and salt. Set aside.

2) In a separate bowl, mix milk, extracts, creamer, and eggs.

3) Make a well in the center of your first bowl, and pour in milk, egg and oil. Mix until smooth, then let sit for 2 minutes.

4) Heat a lightly oiled griddle or frying pan over medium high heat.

5) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

6) After 1 minute, add six blueberries to each pancake, let sit an additional minute, and then flip.

7) Brown on both sides, and serve hot.

8) For immediate serving, top with greek yogurt, fresh berries, and a drizzle of maple syrup or honey.

To Freeze:

1) Let pancakes sit on plate to cool for 1 minute.

2) Transfer pancakes to a baking sheet lined with parchment paper or baking liner.

3) Place in freezer for 1 hour, or until stiff.

4) While your pancakes are freezing, prepare ziplock baggies for the pancakes; labeling unfilled baggies is best.

5) After 1 hour, place 4-6 pancakes in each bag, making sure to remove any excess air pockets, and then re-freeze.

6) Remember to add the batch to your freezer inventory list, and keep it on rotation until used.

7) To reheat, microwave for 30 seconds!

8) Enjoy!

1 Comment

Homemade Ceasar Salad!

Good morning, savvy savers! If you’re anything like me, you are in the mood for the emergence of warm weather, and tasty summer garden salads! With this idea in mind, today I want to share with you my recipe for Ceasar Salad! Though some of the ingredients are pricey, I shop BOGO deals, Dollar Tree finds, and stockpile my goods, and once a month I treat myself to a midweek Ceasar Salad treat! I can make this Salad for $5.50, and it feeds four.

Here’s how I make it:

Ingredients:

2 Small Garlic Cloves, Minced
1 Teaspoon Anchovies, Pureed
2 Tablespoons Freshly Squeezed Lemon Juice
1 Teaspoon Dijon Mustard
1 Teaspoon Worcestershire Sauce
1 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper

Instructions:

1) Puree two anchovies, set aside.

2) In a medium bowl, whisk together the garlic, anchovy puree, lemon juice, Dijon mustard and Worcestershire sauce.

3) Add the mayonnaise, Parmesan cheese, salt and pepper and whisk until well combined.

4) Taste test your dressing.

5) let dressing sit on counter, and meld, for 10 minutes.
Now let’s make croutons.
Ingredients:

Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes

Instructions:

1) Preheat oven to 400 degrees.

2) Cut bread into cubes and place in a large bowl.

3) Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.

4) Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Now, take one head of Romaine lettuce, and toss with dressing, and top with crotons and additonal cheese.

Enjoy!

0 Comments

Older Posts

Newer Posts

search