Tag Archives: frugal

Monday Menu Plan: 3/12-3/18

As I type this it’s Sunday night, and I’ve just finished throwing together my overnight baked oatmeal recipe for breakfast Monday morning. My recipe calls for applesauce, but I had a few zucchinis that were looking a little questionable and I wanted to use them before they went to waste. I peeled and grated them and threw them in the mix. Zucchini is so mild that it should work out well as an applesauce substitute. I always have faith, but even more importantly, I always have a backup plan. Too often have my tinkering tendencies borderlined the Evel Knievel of culinary daredevilry, so just in case our oatmeal tomorrow tastes more like dead vegetables than warm and hearty comfort food we’ll have eggs and toast waiting on the sidelines for a quick fix.

Do you play around with and adjust recipes, or do you stick to the original recipe when making a meal? Share with us in the comments section below!

Be a whisk... er, RISK taker in the kitchen! (Yes, I drew that. No, I did not have formal art training. Yes, I'm good at bad puns.)

Breakfasts: baked oatmeal, quick oats, eggs & toast, fresh fruit, homemade yogurt

Lunches: peanut butter and jelly sandwiches, pasta, leftovers, fresh fruit and veggies

Snacks: fresh fruit and veggies, popcorn, yogurt, jello, graham crackers with peanut butter, spinach & fruit smoothies

Dinner:

Monday
  • pasta primavera
  • garlic bread
Tuesday
Wednesday
  • veggie frittata
  • toast
Thursday
  • cauliflower and bacon pasta
  • escarole gratin
Friday
Saturday
  • turkey meatball subs
  • salad
Sunday
  • fresh veggie wraps
  • chips
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.

In the Kitchen: Fluffy Banana Snack Cake

Banana Snack Cake

What’s a snack cake? According to Wikipedia, a “snack cake” is a cream filled, frosting topped, chemical laden baked dessert confectionery. Barf.

According to me, a snack cake is a cake that you snack on. Duh.

When my daughter came to me with a request to create something out of the pile of overripe bananas sitting on our kitchen table, my mouthful of sweet teeth rejoiced. I’ve been MEGACRAVING cake lately and a quick Google search led us to a tasty looking banana cake recipe on Allrecipes.com. Of course we all know that I can’t not tinker with an already perfect recipe, so I tweaked a few things and ended up with my newest obsession: fluffy banana snack cake.

If banana bread and cake got together and had a child, this would be it. It’s light and fluffy and perfectly bananafied. It has the flavor of banana bread without the dense, chewy texture. I ate it sans topping, but I’m sure you could slather on some cream cheese or chocolate frosting and it would make a totally passable dessert cake. I’m already dreaming of sweet little fluffy banana cupcake babies. Oh yum.

What’s your favorite way to use up overripe bananas? Share with us in the comments section below!

Yummy.

Fluffy Banana Snack Cake
(adapted from THIS recipe on Allrecipes.com)

1 cup whole wheat flour
1.5 cups all purpose flour
1 tablespoon baking soda
pinch of salt
1/2 cup (1 stick) butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup milk
1 teaspoon white vinegar
1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Grease and flour an 11″x15″ glass baking dish. In a cup mix together milk and vinegar, set aside.

2. In a small bowl, whisk together flours, baking soda and salt, and set aside.

3. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately in one third increments with the milk mixture into the sugar mixture, combining thoroughly between additions. Pour batter into prepared baking dish.

4. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the baking dish on a damp tea towel over a wire cooling rack. Cool at least 15 minutes before removing from the baking dish.

Tips and Tricks:

* If you don’t like whole wheat flour, you can use all AP flour (the original recipe did not call for whole wheat flour). I’m sure you can also use all whole wheat flour, but I can’t promise that the texture will be as light.

* I kind of hate the term “pinch of”. My “pinch” of salt was a two-finger pinch, I’d estimate that it was probably around 1/8 teaspoon if you’re looking for a more accurate measurement.

* I cut the brown sugar down to 1/2 cup from the original recipe’s 2/3 cup and it was still sweet. If your sweet tooth isn’t as demanding as mine, you could probably whittle down the amount of white sugar also. I’d start with 3/4 cup instead of a full 1 cup, and experiment from there.

* I used 1% milk and vinegar in lieu of the original recipe’s buttermilk. You could do buttermilk if you have it, or sour cream, yogurt, or lemon juice (in place of the vinegar) and milk.

* Toss in a handful of chopped walnuts and a dash of cinnamon for a more banana bread-y experience. Or throw some chocolate chips into the mix if you’re feeling crazy (or, you know, if you’re allergic to nuts).

* If you want to frost your cake, try cream cheese, buttercream or chocolate frosting. A sprinkle of crushed nuts on top of the frosting will give it a little bit of that rustic pizzazz.

*If you don’t have an 11″x15″ baking dish, you can use two 8 inch pans (round or square), or a 9″x13″ pan/dish. If you use a 9″x13″, you should cook it a little longer (I’d guestimate 35-40ish minutes, or until a toothpick inserted into the center comes out clean).

* Baked cakes generally freeze well. If you freeze it when it’s still warm, it should retain moisture better and you won’t end up with a dry cake upon defrosting.


Monday Menu Plan: 3/5-3/11

Hey, strangers! I’ve been bouncing back and forth between being busy and not feeling so hot, and blogging just never made it onto my to-do list last week. But faithfully I’m back to share my weekly menu plan 🙂
Due to some crummy weather we postponed our NYC Lego Store trip last week, so we’ll be hitting up the big city this Wednesday for our adventure and eating out somewhere in our travels. Normally Monday is my grocery shopping day, but Emma and I aren’t feeling too hot so we decided to lay low and head out tomorrow instead. To ward off boredom we headed to the kitchen for a sick day baking session. Emma wanted to make something with our overripe bananas and we settled on a banana snack cake. We just finished gobbling up the first pieces, and HOLY WOW is it good. Look for a recipe post on that one in the near future, it’s just too tasty not to share!

Banana Snack Cake

Breakfasts: baked oatmeal, eggs & toast, fresh fruit, homemade yogurt

Lunches: peanut butter and jelly sandwiches, pasta, leftovers, fresh fruit and veggies

Snacks: fresh fruit and veggies, popcorn, yogurt, jello, graham crackers with peanut butter, spinach & fruit smoothies, banana snack cake

Dinner:

Monday
  • sauteed cabbage over pasta
  • salad
Tuesday
  • baked beans over toast
  • salad
Wednesday
  • ??? – probably eating out somewhere in NYC
Thursday
  • quinoa stuffed butternut squash for Mike and I
  • chicken nuggets for the kids
  • salad
Friday
  • roasted chicken
  • rice
  • salad
Saturday
  • english muffin pizzas
  • salad
Sunday
  • veggie scramble
  • toast
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.

Monday Menu Plan: 2/27-3/4

Today is my son Christopher’s 5th birthday. Chris is an awesome little guy who deserves the best of everything, so this week’s menu plan is just about 90% Chris-approved. This, of course, is why it looks like a 5 year old picked all the meals 😉 We’re going into the city on Wednesday to hit up the Lego Store at Rockefeller Center (is it dorky of me to be mega excited for this?) and we’ll probably be home later so takeout is on the menu for dinner. This weekend is a bonanza of excitement for the kids with a sleepover at Grandpa’s Saturday night and a trip to Monster Jam (!!!) on Sunday afternoon. I’m not sure what we’re eating for dinner but I’m sure it’ll be good. As for today’s festivities, the kids and I will be baking and decorating a cake to voraciously devour after dinner.

Happy Birthday to Chris!

Breakfasts: baked oatmeal, eggs & toast, fresh fruit, homemade yogurt, waffles

Lunches: peanut butter and jelly sandwiches, pasta, leftovers, fresh fruit and veggies

Snacks: fresh fruit and veggies, popcorn, yogurt, jello, hard boiled eggs, graham crackers with peanut butter, roasted chickpeas, spinach & fruit smoothies, goldfish crackers, muffins

Dinner:

Monday
  • hot dogs
  • macaroni and cheese
  • salad
Tuesday
Wednesday
  • takeout (probably pepperoni pizza)
Thursday
  • grilled cheese
  • fresh veggies and dipping sauces
Friday
  • apple cheddar quesadillas
  • salad
Saturday
  • ??? – sleepover at my dad’s
Sunday
  • ??? – Monster Jam (!!!)
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.

Monday Menu Plan: 2/20-2/26

Every time we eat chicken, we save the leftovers, bones, skin and roasting juices in containers that I keep in the freezer. I do the same with leftover or end bits of vegetables like onions, carrots and celery. When I’ve filled up two or three containers I dump it all into my slow cooker and add enough water to fill the pot at least 3/4 full. The cooker runs all day on low, and by sundown I’ve got a crock pot full of tasty homemade stock. This cuts down my grocery costs as well as food waste, and leaves us with better chicken stock than I could ever buy in a box. Since the components used to make the stock are all byproducts of food items that we already use (and otherwise end up in the trash), the only thing it costs us to make homemade chicken stock is a little bit of time. I use this frugal stock to make soups, cook rice or quinoa, or even braising veggies. Chicken soup is on the menu plan this week, so I’ll be cooking up a big batch of stock tomorrow.

Menu Planning

Breakfasts: oatmeal, eggs & toast, fresh fruit, homemade yogurt, waffles

Lunches: peanut butter and jelly sandwiches, grilled cheese sandwiches, pasta, leftovers, fresh fruit and veggies

Snacks: fresh fruit and veggies, popcorn, yogurt, jello, hard boiled eggs, graham crackers with peanut butter, roasted chickpeas, spinach & fruit smoothies

Dinner:

Monday
  • vegetarian chili
  • cornbread or tortilla chips?
Tuesday
  • vegetable fried rice
  • salad
Wednesday
  • chicken soup
  • homemade rolls
Thursday
Friday
  • baked ziti
  • green beans
Saturday
Sunday
  • dinner at my dad’s
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.

Monday Menu Plan: 2/13-2/19

This Tuesday (yes, Valentine’s Day) is my birthday. I have no idea what our plans are for dinner, but I really hope it includes a very large, very chocolatey chocolate cake. I hope the birthday gods read my blog, or at least my husband.

Happy Birthday to me.

Breakfasts: oatmeal, eggs & toast, fresh fruit, homemade yogurt, waffles

Lunches: chicken nuggets, peanut butter and jelly sandwiches, pasta, leftovers, fresh fruit and veggies

Snacks: fresh fruit and veggies, popcorn, yogurt, veggie straws, jello, hard boiled eggs, spinach smoothies

Dinner:

Monday
  • vegetable fried rice
  • salad
Tuesday
  • birthday dinner
Wednesday
  • grilled cheese
  • fresh veggies and ranch dip
Thursday
  • pasta with tomato sauce
  • salad
Friday
  • roasted chicken
  • salad
Saturday
Sunday
  • dinner at my dad’s
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.

In the Kitchen: Self-Serving Snack Box Tutorial and Healthy Snack Ideas for Kids

1 fruit + 2 veggies + 1 "other" = snack box success!

This is a snapshot of a typical day at our house:

(While I’m doing a load of laundry) “Mommy, I’m hungry!”
(While I’m scrubbing the toilet) “Mommy, I’m hungry!”
(While I’m exercising) “Mommy, I’m hungry!”
(While I’m in the bathroom, shower, or otherwise momentarily indisposed) “Mommy I’m sooo hungry!”
(While I’m washing dishes… right after breakfast/lunch/dinner) “Mommy, I’m sooo hungry I’m going to starve and die if you don’t feed me unreasonably colossal amounts of food right noooooooooooow!”

It’s enough to drive a crazy person even crazier.

I’ve approached the situation from numerous angles. Here is what I’ve tried:

  • “No” = Fail
  • “No” + trying to reason with a 3 and 4 year old that they just ate and shouldn’t be hungry = Fail
  • “At least wait until I’m off the toilet/done paying bills/have washed the bleach off my hands” = Fail
  • Allowing my children liberal access to the fridge = Fail (you’d think this would work, but they just whined that they couldn’t find anything to eat and hounded me to find them a snack)

I was ready to throw in the towel and set up a permanent residence in my kitchen, since it was becoming apparent that I wasn’t allowed to leave it lest my kids become hungry and need another snack. But in a wonderful twist of fate, I came across a photo that someone posted on Facebook of a Tupperware full of snacks. The caption indicated that they fill the Tupperware each day with a variety of healthy snacks and leave it in an accessible place in the fridge for their child to graze on throughout the day. THIS! This was the answer to my conundrum. I wish I could find the original source and give credit where credit is due, but I can’t seem to hunt it down. So to the genius who passed along this life saving idea: Thank you, you are golden.

So how do you set up a snack box for your children? First, find a non-breakable container that will hold a few assorted snacks. I used plastic food storage containers from Ikea, but you could use Tupperware, a small shoe box, brown paper bags, lunch boxes or sacks, or even those plastic takeout containers.

Next, pick snacks. I take advantage of my children’s grazing habits to fulfill the fruit and vegetable guidelines, knowing that they’re more likely to nibble on a veggie if it’s at their leisure rather than when it’s a requirement on their dinner plate. I use a “1 fruit/2 veggies/1 other” formula to decide what goes into our snack boxes. Here’s a list of possible options for creating your own snack box:

Fruit:
1/2 banana
apple or pear slices
segmented orange
grapes
berries (blueberries, strawberries, raspberries, etc)
stonefruit (ie peach, plum, nectarine, etc)
2-3 prunes
applesauce
kiwi slices
dried fruit (apricots, apples, mangoes, banana chips, etc)

Vegetables:
baby carrots or carrot sticks
broccoli spears
cauliflower florets
frozen peas or green beans
kale chips
tomato slices or cherry tomatoes
celery with nut butter or cream cheese
cucumber slices

Other:
popcorn
graham crackers
1/2 muffin
goldfish or other small crackers
yogurt
granola or granola bar
veggie straws or pretzels
nuts and raisins or dried cranberries (trail mix)
roasted chickpeas
hard boiled egg
cheese cubes, slices or string cheese
rice cakes
sunflower or pumpkin seeds

*For children who are apprehensive about eating plain raw veggies, you can include something tasty for dipping:
hummus or other bean dip
guacamole
ranch dressing
cottage cheese
cream cheese or sour cream mixed with herbs
peanut butter dip
marinara sauce
salsa
yogurt
ketchup

The containers in the photo above are silicone baking cups that I picked up at Bed Bath and Beyond. They’re the perfect size for holding little people portions of food. No worries if you don’t have those, you can use little sandwich baggies or any other small food container you might have. I’ve also recently stumbled upon bento lunch boxes that would be perfect for snack boxes and eliminate the need for using individual snack containers.

You’ll want to find a spot in the fridge that is easily accessible for the kids so they can grab and go without hounding you as you’re honing your inner Grammy Award winning superstar shaving your legs in the shower. Or, you know, pooping.

Lastly, sit down with your children and tell them that if they’re hungry in between “designated feeding times” (yes I run my home like a zoo, mwuahahaha) they can help themselves to whatever is in their snack box without having to ask. Explain that they can eat that food whenever they want, but when it’s gone it’s gone. So if they eat it all by 10 in the morning they’re going to have to starve in silence until lunch, regularly scheduled snacktime and/or dinner, because they’ve been pre-warned of the consequences of overindulging. I guarantee you the first couple of times they might excitedly gobble up all those snacks faster than you can blink, and then come to you 5 minutes later with tears of hunger streaming down their cheeks, begging for more food. Don’t cave in to their wily demands. Slowly but surely they’ll learn the concept of self-regulating and only eating as much as they need to at a given moment.

Try incorporating healthy snack boxes into your daily routine if your little ones are perpetually hungry food hounds like mine. I promise you’ll start hearing less of the “H” word in no time.

On a side note, this whole snack box idea has gone over so well with the kids that I might start making one for myself. As a stay at home mom the fridge has become a regular haunt, as well as my own best friend/worst enemy. Having pre-portioned healthy snacks at my fingertips might just help keep my boredom/mindless snacking habits in check.

What healthy snacks would you fill your snack box with? Share with us in the comments section below!

Monday Menu Plan: 2/6-2/12

Monday is usually my grocery shopping day, but my daughter Emma has declared another sick day so we’re home bound and pantry shopping for tonight’s meal. Luckily I keep our fridge and cabinets well stocked with the essentials so the only problem our little speed bump posed was the need to shuffle the menu plan around.

Menu Planning

Breakfasts: oatmeal, eggs & toast, fresh fruit, homemade yogurt, waffles

Lunches: chicken nuggets, grilled cheese sandwiches, tuna, leftovers, fresh fruit and veggies

Snacks: fresh fruit and veggies, popcorn, yogurt, veggie straws, jello, hard boiled eggs, spinach smoothies

Dinner:

Monday
  • roasted chicken
  • salad
Tuesday
  • lentil loaf
  • salad
Wednesday
Thursday
Friday
  • bean “meat”balls
  • fresh veggies
  • tomato sauce and homemade ranch dressing for dipping
Saturday
  • pizza
  • salad
Sunday
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.

In the Kitchen: Creamy Black Bean and Sweet Potato Burritos

Creamy Black Bean and Sweet Potato Burritos

Fact: I love anything that can be wrapped in a tortilla and eaten. If you scooped a pile of mud into a tortilla and handed it to me, I’d probably consider eating it (before coming to my senses and wondering why on earth you’d hand me a mud filled tortilla).

One of my favorite tortilla hugged dishes is the burrito. With two small children, I tend to resort to the basic (aka plain) burrito filled with yellow rice, black beans and shredded cheddar. Every once in awhile though I get gutsy and decide to gamble my luck at the dinner table with “new and exciting” (aka not plain) fillings. Tonight was one of those nights.

I came across a blog post a few months ago that mentioned sweet potatoes in burritos. I wish I’d bookmarked it because the sweet and savory flavor combination had me salivating on my computer keyboard. Alas, I did not and to this day I couldn’t tell you what the original recipe to inspire me was. A quick Google search though proved that it wasn’t a lone concept, apparently I’m the last person to put sweet potatoes in my burritos.

I found many recipes that, while all tasty sounding, just weren’t hitting the spot for me so I decided to improvise. Not a huge fan of salsa, which appeared in many of the recipes I found, so I left it out. I was in the mood for something creamy so I decided to toss in some cream cheese. My kids won’t touch chiles with a ten foot pole so I avoided those. What I ended up with was a super yummy budget-friendly meatless dish that is going into my recipe box for all eternity. Yes, I have a recipe box. It is my belief that everyone should have a recipe box. End of story.

*By the way, I just realized I haven’t posted a new recipe since December. What the hickity heck?!?

Creamy beans, rice and sweet potatoes: a match made in heaven.

Creamy Black Bean and Sweet Potato Burritos
Serves 4

  • 4 cups cubed sweet potato (1/2 inch cubes, approx. 2 large potatoes)
  • 1.5 tablespoons olive oil, divided
  • 1/2 cup finely chopped yellow onion
  • 1-15 ounce can black beans
  • 1.5 cups cooked brown rice
  • 6 ounces cream cheese, cubed
  • 3 tablespoons taco seasoning
  • 2-3 tablespoons water
  • shredded lettuce or baby spinach
  • shredded cheddar cheese (optional)
  • 4 large flour tortillas (“burrito style”)

1. Preheat oven to 375 degrees. Toss cubed sweet potatoes in 1 tablespoon olive oil and spread in a single layer in a glass baking dish or cookie sheet. Roast potatoes for 35-45 minutes or until tender, flipping once halfway through roasting time.

2. In a skillet over medium heat, saute chopped onion in remaining 1/2 tablespoon of oil for about 3 minutes, or until translucent. Add taco seasoning, cream cheese and water and stir constantly until cream cheese is melted.

3. Add beans and rice to skillet and stir to incorporate into cream cheese mixture. Heat through, stirring constantly.

4. Divide mixture into 4 servings and spoon one serving of mixture into the center of a tortilla. Add cheddar cheese if desired, and top with lettuce or spinach. Roll up tortilla and serve immediately.

Tips and Tricks:

* If you have dried beans instead of canned, you will need 2 cups of cooked beans for this recipe.

* I prefer brown rice, but you can use whatever kind of cooked rice you like. To make preparation easier you can cook the rice ahead of time. I batch cook my rice to use throughout the week, as cooked rice tends to store well in the fridge for up to a week.

* If you’re waist-watching, you can use reduced fat (or neufchatel cheese) without compromising the taste of the dish. You can also cut back the cream cheese to 4 ounces and add a few extra tablespoons of water until the mixture is creamy.

* If you don’t have taco seasoning, it’s really easy to make. I use THIS recipe from allrecipes.com and omit the crushed red pepper flakes and oregano, and add a pinch of cayenne. If you’re lucky enough to have a warehouse club membership like BJ’s or Costco, you can find a ginormous container of taco seasoning for dirt cheap.

* The great thing about this recipe is that it’s not set in stone and can be adapted to your personal taste. Add corn or peppers to the rice & bean mixture, toss salsa into the cream cheese (or use as a topping), substitute sour cream for some (or all?) of the cream cheese, throw in a handful of cilantro, top it with a dollop of guacamole. Don’t be afraid to experiment and make it your own!

What’s your favorite burrito filling? Share with us in the comments section below!

Monday Menu Plan: 1/30-2/5

It’s Super Bowl time! The Ravens aaaaaalmost made it (My team. Did you even know I had a team? I didn’t, until seven years ago when I managed a sports store in a Baltimore suburb and fell in love with the Ravens. True story) and then choked at the last minute (let’s not talk about it) during the playoffs, so this Sunday my focus will not be on the game but rather the food. I’m a sucker for dips, and after heavy contemplation I decided to offer a buffalo chicken dip for the festivities. I happen to love wings but hate the mess, and the dip is the perfect answer. I cannot wait to stuff my face full of tasty game time treats. Nom nom nom.

What’s your favorite food to snack on while you watch the game/commercials/a documentary on the history of America this coming Sunday? 

Before you get on to the menu plan, I leave you the Game Day Volkswagen commercial teaser (OMG, AT-AT dog? I die).

Breakfasts: baked oatmeal, eggs & toast, fresh fruit, homemade yogurt & granola

Lunches: peanut butter and jelly sandwiches, tuna sandwiches, chicken nuggets, fresh fruit and veggies, leftovers

Snacks: fresh fruit and veggies, popcorn, graham crackers and peanut butter, applesauce, yogurt, veggie straws, jello, hard boiled eggs, spinach smoothies

Dinner:

Monday
  • swedish meatballs over egg noodles
  • broccoli
Tuesday
  • pork fried rice
  • salad
Wednesday
  • mini white bean sliders
  • salad
Thursday
  • veggie scramble
  • salad
Friday
  • rice and bean burritos
  • salad
Saturday
  • pizza
  • broccoli
Sunday
  • Super Bowl Sunday!!! I’ll be heading to my dad’s with a buffalo chicken dip.
What’s on your menu plan this week? Share in the comments section below! If you blog your own menu plan, leave a link so we can check it out. And if you want information on how to plan a weekly menu, click HERE.