FRUGAL FRIDAY #5

Right now it is so cold here. I know it isn't as bad as what most of the country is going through but it is THAT bad for me. Tonight will be the third night in a row with the temps at 20 or the high teens. Brrrrrr. This cold weather really makes me want to eat hot and delicious soups. I got an email from a healthy eating group with links to allrecipe for these different types of soups. It is like the mother lode of soup recipes. I hope you can find one that you enjoy. I use that site regularly but I have never searched for a soup recipe. Soup is a great way to stretch your food dollar especially if you make your own vegetable, chicken or beef broths. It is so much healthier for you as well since you control what goes into the broth such as sodium.

I want to thank Shirl4116@aol.com with HealthyCooking-GreenLiving for sending me this email. Some of these sound so yummy like Spinach and Leek and White Bean Soup, Miso Soup, love it but have never made it.

Bean Soups
More Bean Soup Recipes
Black Bean Vegetable Soup
Grandma B's Bean Soup
Spinach and Leek White Bean Soup
Escarole and Bean Soup
Pea Soups
Moong Dal
Vegan Split Pea Soup I
Yellow Split Pea and Frankfurter Soup
Split Pea Soup with Rosemary
Lentil Soups
Indian Dahl with Spinach
Rhinelander Lentil Soup
Moroccan Lentil Soup
Vegan Red Lentil Soup
Lentil Soup

First-Course Soups
Most of these soups have fewer than 100 calories per serving.
Miso Soup I
Tortilla Soup I
Japanese Onion Soup
Delicious Mushroom Soup
Garden-Fresh Tomato Soup
Main-Dish Meat Soups
Make your own stock, or use low-sodium canned broths as the base of these soups.
Peanut Butter Vegetable Chicken Soup
Caldo De Res (Beef Soup)
Vietnamese Beef Pho
Chicken Vegetable-Barley Soup
White Wine Chicken Soup
Main-Dish Vegetarian Soups
(If you are a vegetarian, omit the Worcestershire sauce from your recipe or check the label, as some brands contain anchovies.)
African Peanut Soup
Butternut Squash Bisque
Bissara
Corrigan's Minestrone
Beaker's Vegetable Barley Soup
Hearty Lentil Soup

Low-Fat Substitutions
Here are a few tricks for upping the flavor of your soups while lowering their fat content:

If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.

Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot.

Miso--fermented soybean paste--adds savor to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste.

Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.

If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.

To add real cream flavor, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup--a little cream will go a long way.

Note: because cream is an emulsion, it doesn't "break" or curdle--like milk or sour cream can do--if the soup starts to boil. Use the real thing, but in small amounts, if you're watching your saturated fat intake.

Quote of the Day

"Character is simply habit long enough continued."– Plutarch

About Plutarch
Plutarch, the Greek historian who penned more than 46 anecdote-laced biographies of famous Greek and Roman figures in his Parallel Lives series of books, was more interested in exploring the influence of character on a man's personal destiny than in writing dry histories. He was born in Greece during Roman rule, most likely in the year 46. He traveled extensively through the Roman Empire, finally returning home to become a priest of Apollo at the Oracle of Delphi. He died in the year 120.

FRUGAL FRIDAY #4

I wanted to mention that very soon I will be moving to my dot com website. I have had this site for 6 months but have not been able to do what I wanted with it. I ran into Lex at Indelible Creations and she is fixing me up. Once I launch my new site I will have giveaways to celebrate. So check back and watch for it.

Here is her link. Go check her out.

When I was a single parent of two that did not receive any child support times were very hard for us. It wasn't a matter of being frugal because there wasn't much to go around. Every dime I earned had to go a long long way. There were no frivolous purchases. Our "eating out" consisted of going to Taco Bell's drive thru and purchasing the least expensive items on the menu. We did not buy drinks. The three of us could get what we wanted and spend under $3.00 with taxes. Of course prices have increased now and that would not be possible.

With growing children and my need for a professional looking wardrobe buying clothes was a big challenge. I was fortunate to live in a small town on the Eastern Shore across the bay from Mobile. There were many wealthy people in my area that often donated items to Goodwill. I could get a new to me dress for $2.99. Clothes for the kids were inexpensive as well.

While working on a temporary assignment I met a wonderful woman named Kathleen who was from New York. She took me under her wing and taught me all about shopping at yard sales. Most Saturdays we went "shopping". It was a lot of fun and I was able to purchase items I needed for my home, for the children and my self.

One of my most favorite purchases was a long sleeved, cowl neck sweater made from chenille. I paid 25 cents for that sweater and wore it for years until it started getting threadbare. I also purchased a blender for $1.00 and I used it for probably 8 years.

I also learned to shop clearance racks. It may take longer to find the right items you need but if you shop well you can end up with clothing of good quality. I found that if I shopped stores such as Dillards, Macys and other higher end department stores I could get quality clothing for less than I could buy them at low end stores such as WalMart and KMart. During this time there weren't any Ross or TJ Max around.

I don't know if it is the Scottish in me or my wanting to get the most for my money, I suspect it is both, but I can't stand the thought of paying full price for anything. If you are patient and watch for sales you can generally purchase your needed items for much less than full price.

Recently I needed a cord to upload my video from the camcorder to my computer. I told my daughter what I needed and she went to Radio Shack and purchased it. When she told me how much it was I almost fainted. I had her take it back. It cost $40.00. I went online and purchased the same item for $3.99 with shipping. It still blows my mind at the difference.

I purchase my husband's cologne online as well. It cost me less, including shipping, than going to Dillards to purchase it. I don't purchase mine online. I wait until the holidays and get the bonuses which stretch my purchase even more. Yes they are still expensive but with my sensitive nose I cannot tolerate cheap perfumes. They send my sinuses into orbit. And I do love to smell good.

When grocery shopping I like to get to the store early. This allows me to take advantage of marked down meats that are reaching their "use by" date in the next couple of days. You get a substantial savings when purchasing this way. You need to cook the meat right away or freeze them for later use. When I get home with the meat I immediately break it into the portions I want to cook and freeze them.

During different holidays and special events the stores usually will feature specific items at a discounted price. This is when you can really save. Sometimes if you wait until just after, such as Thanksgiving, you can get an even better value. Turkey doesn't have to be just for thanksgiving. Seasonal specific items really get marked low, usually 50-75 %, after the holidays. After Halloween, Valentines, Easter and Christmas you will find great deals on candies. Some people purchase the candy and freeze them and use them later for cookies and other deserts.

There are many ways to shop and save. I tend to purchase items that I know I will need later and buy in multiples if they are a good purchase. My hubby says that I am not saving money by doing this. What I can't make him understand is that when I do need these items, and I know I will, they will not be on sale. He has grumped and griped about many of my purchases but when he breaks down and uses them he is appreciative. Especially if I got a great deal on them.

I can never get out of the bargain hunter mode. Even when shopping home improvement stores I always find the marked down items aisles and look at the discounted paint that someone didn't like the color of. I purchased a gallon of tinted Venetian Plaster for $5.00. I wanted to paint a small chest of drawers I got at Goodwill and found a color I liked for 50 cents. If I hadn't purchased a reject that same can would have cost me over $8.00.

So ..... Happy Shopping... and eat more Chocolate.

HOT CHOCOLATE

I love hot chocolate in the winter time. I looked all over the internet for a recipes for hot chocolate mix. Every one I found had powdered coffee creamer in it. I suppose that may make it creamy but I don't like the stuff.

I found this recipe on Nestle's web site.


Ingredients:
6 cups NESTLÉ® CARNATION® Instant Nonfat Dry Milk
1 1/2 cups granulated sugar
1 cup plus 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 cups miniature marshmallows, (optional)

Directions:COMBINE dry milk, sugar, cocoa and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon.

RECIPE TO ATTACH: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 12 servings.

VARIATION USING PINT JAR:1 1/2 cups NESTLÉ CARNATION Nonfat Dry Milk1/3 cup granulated sugar1/4 cup plus 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa1/2 cup miniature marshmallows (optional)RECIPE TO ATTACH: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 4 servings.

I like the fact that this one doesn't really have that much sugar compared to some and is a relatively low fat recipe considering that the nonfat dry milk is, well, nonfat. I also changed up the chocolate. I made it half dark chocolate and actually added more than what it called for. You can never have too much chocolate. I don't need to use as much as it calls for to make a cup of hot chocolate since I added the extra powdered dark chocolate. I typically use 3 heaping tablespoons.

Enjoy.......

FRUGAL FRIDAY #3

Angel Food Ministries Link and a Quick and Easy Recipe below:


There is an organization called Angel Food Ministries. They offer packages/boxes of food once a month at a greatly reduced rate. Each month there are different items. You can go to http://www.angelfoodministries.com/ to find one close to you. This is a great way to stretch your food dollar. I have never used them before but I will start doing so next month. Here is what the one close to me will offer for February:

REGULAR BOX

Balanced nutrition and variety with enough food to feed a family of four for a week.
1.5 lb. Sirloin Strip Steaks(4 x 6 oz.)
2 lb. Tray Pack Chicken Breast
1 lb. Boneless Pork Chops
2 lb. Breaded Chicken Nuggets
28 oz. Salisbury Steak Entrée
12 oz. Sliced Bacon
1 lb. All-Meat Hot Dog
1 lb. Stir Fry (Broccoli, Red Peppers & Onions)
1 lb. Carrots
10 oz. Peanut Butter
32 oz. 2% Shelf Stable Milk
35 oz. Crinkle-Cut Fries
7.25 oz. Mac ‘n Cheese
1 lb. Rice
1 lb. Bean Soup Mix
Dozen Eggs Dessert
$30.00


This is a lot of food for the price. You can get additional packages such as fruit and veggies, more meat packages, etc. I am going to get the 20 pounds of tangerines for 15.00. If anyone has any special recipes or ideas for using these up please let me know.



I saw this today on Quick Fix Meals with Robin Miller. I thought it was an awesome idea. I normally make my pizza dough in my bread machine. I like that it has wheat flower and honey in it. When I saw this being made I thought there was a lot of potential for using leftovers and other things you keep in your pantry. You could easily substitute the sausage with leftover ham, ground beef, chicken, etc.


When I get into my cooking mode I make a lot of whatever I am making. I feel that it is more efficient. It may take me a little longer to make 4 meat loaves than 1 but not much longer. I am not wasting the energy used for my oven and I will have plenty for future meals. So when you are making spaghetti why not cook a little extra and save it for another dish such as this pizza.


Instead of having to work your pizza dough and get it spread out properly in your pan you simply mix the ingredients for this and pour it over your "toppings". I thought this was awesome.


UPSIDE DOWN SAUSAGE MUSHROOM PIZZA
Ingredients
2 teaspoons olive oil
1 pound sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Parmesan, grated
Directions
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.

In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

FRUGAL FRIDAY #2

I know everyone is ready for the weekend. I have a few recipes to share that are for mixes. Instead of buying prepared mixes at the grocery store you can save money and make your own.



BisQwick Baking Mix
You can make tons of recipes, including Parmesan Biscuits, Chocolate Chip Cookies, and muffins with this simple baking mix, saving you time and money.


8 cups flour
1-1/4 cups nonfat dry milk powder
1/4 cup baking powder
1 Tbsp. salt
2 cups solid vegetable shortening


In a large bowl, combine flour, milk, baking powder, and salt. With a pastry blender or your food processor, cut in shortening until the mixture looks like coarse cornmeal and the shortening is evenly distributed. Store in tightly closed covered container in a dark, cool place. Use in place of 'Bisquick' in any recipe. From About.com

FOR PANCAKES ;........2 CUPS BISQUICK TO 1 CUP OF MILK AND 1 EGG....MIX AND COOK MAKES 14 PANCAKES
FOR BISCUITS ;......2-1/4 CUPS BISQUICK AND 2/3 CUPS MILK
FOR WAFFLES ;......2 CUPS BISQUICK AND 1-1/3 CUPS OF MILK 2 TBSP OIL AND 1 EGG MIX AND POUR

Lite Cream Soup Mix



This is a low fat, low-cost recipe for creamed condensed soup. It contains almost no fat and is lower in sodium. Keep the mix on hand for convenience.



2 cups instant nonfat dry milk

1 cup cornstarch

3 Tbsp low-sodium instant chicken bouillon granules

2 Tbsp dried minced onion

½ tsp thyme leaves, crushed (optional)

¼ tsp pepper



Yield: 3 ½ cups.Slim Cream Soup



To reconstitute this mix to equal one can of condensed cream soup:



1/3 cup Slim Cream Soup Mix to 1 ¼ cups water



Combine soup mix and water in small pan. Bring to a boil and stir until thick.For a casserole or cream soup:Combine soup mix and water in small pan, then boil to thicken before adding to your casserole. Yield: 1 ¼ cups (Equal to 1 10 ¾ oz. can of condensed soup.)



Variations:

Cream of Mushroom Soup: Add 1 4 oz. can of mushrooms drained or 1/2 C cooked fresh.

Cream of Vegetable Soup: Add ½ cup diced and cooked vegetables.

Cream of Chicken Soup: Add ½ cup cooked and diced chicken.

Cream of Celery Soup: Add 1/2 C minced sauteed celery

Cream of Potato Soup: Add 1 C diced or mashed cooked potatoes,

Cream of Broccoli Soup: Add 1 C chopped cooked broccoli,

Cream of Asparagus Soup: Add 1 C chopped cooked asparagus



Depending on how creamy you want it you can put the soup and veggies in the food processor or use a stick blender. You can definitely experiement with different flavors and add garlic, onions and other seasonings.



When I cook brown rice I cook enough so that I can use the leftovers for a casserole of broccoli, brown rice, Italian cheese blend and cream of celery soup. Season to taste.



Quote of the Day "Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great." – Mark Twain

FRUGAL FRIDAY

For many of us purchasing food items got to where it contained more convenience foods that it should have. Due to busy schedules, activities and not having enough time I would purchase rotisserie chickens at Wal-Mart. They were very convenient. I would use them in my salads, soups or just as the main meat course.

Recently, these chickens have gotten so small that they look like a large Cornish hen. That is not very frugal or convenient. I can see where a family or 4 or 5 with a large appetite would not be able to feed their family on one of these.

I wish I could remember where I read this tip so I could give that person credit. I now buy a large roasting chicken at the grocery store and cook it myself. I used to do two at a time in my oven. The tip is to put them in your crock pot and cook them. You need to put balls of foil, or as I did potatoes wrapped in foil in the bottom of the crock pot. Season your chicken as you like it and place it on the foil/potatoes and cook. Do not add any liquids.

I did learn that any seasonings you put on your chicken will be much more intense than roasting in the oven. I normally make a mixture of olive oil, chopped fine garlic, lemon and lime zest and other seasonings. I put this mixture under the skin the best I can and the leftovers go on the skin. I then take the lemons and limes left from zesting and stuff them in the chicken's cavity. You might want to go light on your seasonings until you have the right mixture. I believe mine cooked around 5 hours on high. My chickens have a pop-up gage on them to let you know when they are done. Mine cost $6.51 (1.24 per lb) at Wal-Mart but I got more than twice as much chicken than their rotisserie chickens. You can probably find them on sale and get a better price. I like knowing what ingredients are going into it.

For busy people on the go I think putting your chicken in first thing in the morning and putting it on low will be perfect. Or if your crock pot has the feature put it on auto where it cooks on high for 4 hours and then low for 4 more. When you get home you will have a perfectly cooked chicken rotisserie style and baked potatoes or other veggies you wrap in foil.

Quote of the Day "It is necessary to try to surpass oneself always; this occupation ought to last as long as life." – Queen Christina

FRUGAL FRIDAY

Frugal Friday is new for me. I often run across money saving tips or create my own and I thought I would share some of them with you. Today I want to talk about a product that I really like. It is Oil of Olay Daily Facials. I especially like the night cleansing one. When you use this product your face feels so smooth and clean. I highly recommend it over other brands and other types that Oil of Olay has to offer.

Now for the frugal part. This product is typically plus or minus $5.00 and you get a thirty day supply. I cut each facial cloth into four sections along the fold lines. This gives you a 120 day supply or approximately 4 months worth of facials. This quarter piece cleans my face very well. Big Girl who wears pounds of makeup has no problem getting it all off with this reduced piece. This means you are spending approximately $1.25 monthly for your daily facial.

As an added bonus after cleaning my face with them, because I don't wear as much makeup as Big Girl, I use my cloth to clean my bathroom sink. I normally brush my teeth first and then cleanse my face. This gets rid of the missed toothpaste that can make your sink gross. The cloth is soft but has enough tooth to exfoliate your face so it is perfect for a quick cleanup on the sink and faucet. I am not implying this will replace the normal cleaning and sanitizing of your sink but it will keep it from becoming embarrassingly gross.