I love my CrockPot! I may not have an "unhealthy obsession with my CrockPot" like Stephanie at A Year of CrockPotting. But I love it just the same!
Our air conditioner recently went out, and we spent a few days in the blistering Summertime heat of central Kentucky. I was looking for ways to cool down the house (or rather not heat it up) and one of the things I thought I could do, was use my CrockPot instead of my oven or stove top.
So I flipped through Stephanie's site, trying to find a recipe that would suit my picky eating, my two-year-old, and well... Cory really eats anything, so it was just Moose and I to please. We tried a few things, but I absolutely loved the Sloppy Joes recipe. And Ariel, it is SUPER EASY!
Sloppy Joes in the CrockPot
h/t: edited a bit from A Year of CrockPotting
1 pound lean ground meat
1 packet of McCormick sloppy joe mix
1 6oz can tomato paste
1/4 cup of water
1/4 cup of white vinegar
I used extra lean hamburger, but (Stacy!) you could use ground turkey or ground chicken for this.
Mix the raw meat with the sloppy joe mix and the tomato paste. Add the 1/4 cup of water and the 1/4 cup vinegar, and stir well.
Cover and cook on low for 6-7 hours, or on high for 3-5. I cooked it on high for four hours, and since I was home when I cooked it, I stirred it once or twice.
The meat is done when it is crumbly and fully cooked. Serve with hamburger buns, or on top of rice. We ate this with microwaved mac & cheese and peas. The next time I make this, I would toast the buns so that they would be a little stiffer for the sloppiness of the Joe;) We also like our Joes with a slice of cheese on top.
Showing posts with label domestic goddess tips. Show all posts
Showing posts with label domestic goddess tips. Show all posts
Sunday, July 27, 2008
Sunday, July 20, 2008
Domestic Goddess Tip-Week #7
I wanted to share one tip that works really well for me. It is casseroles. I love a good casserole, I am so picky however, it takes me a long time to find a good one. And even then, I often cut out or substitute ingredients.
I ran across the recipe below, when I was looking for a chicken recipe, to make something new. The first time I made it, I made it in one large dish, we ate it, and put the left-overs in the fridge. The second time I made it, I thought ahead enough to dump it into two smaller casserole dishes, cook one, and freeze the other. I can tell you, there is nothing quite like coming home, popping something frozen into the oven and forgetting about it for an hour, only to have a delish hot meal in an hour or so.
Score.
Chicken Boudine
h/t: inspired by Paula's Home Cooking Show
2 cups cooked egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the (whole) mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. (if you split the recipe, obviously use smaller dishes)
Bake for 30 minutes, or until bubbly.
If you choose to freeze a casserole, here are those cooking directions:
Bake covered at 350 degrees F. for approximately 30 minutes. Then bake an additional 45 minutes, uncovered, at 425 degrees F.
Let me know if you make it!
I ran across the recipe below, when I was looking for a chicken recipe, to make something new. The first time I made it, I made it in one large dish, we ate it, and put the left-overs in the fridge. The second time I made it, I thought ahead enough to dump it into two smaller casserole dishes, cook one, and freeze the other. I can tell you, there is nothing quite like coming home, popping something frozen into the oven and forgetting about it for an hour, only to have a delish hot meal in an hour or so.
Score.
Chicken Boudine
h/t: inspired by Paula's Home Cooking Show
2 cups cooked egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheese, your choice, divided
1 (2 1/4-ounce) package slivered almonds, toasted
1 (4-ounce) can sliced mushrooms, drained
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the (whole) mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. (if you split the recipe, obviously use smaller dishes)
Bake for 30 minutes, or until bubbly.
If you choose to freeze a casserole, here are those cooking directions:
Bake covered at 350 degrees F. for approximately 30 minutes. Then bake an additional 45 minutes, uncovered, at 425 degrees F.
Let me know if you make it!
Sunday, May 18, 2008
Domestic Goddess Tip-Week #6
My family and I really enjoy fresh fruits and vegetables. We have lots of buying options, from the local farmers' markets, to a whole food store, to our regular grocery. Our regular grocery is the cheapest and most convenient, so we typically pick them up there.
The in season fruits and vegetables are typically on sale, and prominently displayed. This week, berries were on sale, so Moose and I picked up an array of choices.
My husband loves my pies, so since he was returning from a long trip today, we decided to make him a pie to welcome him home. There is nothing like a warm, sweet pie smell to meet you at the door when you've been out of town. Not that I would know from experience, since Cory has never baked me a pie in his life, but... you know, I can imagine:)
All of these berries are on sale, and fabulously in season, which translates into: run and buy them NOW while they are delicious and sweet and ripe!
Love Berry Pie
adapted from Woman's World recipe
1 pkg. pie crust mix or Pillsbury Pie Crust
2/3 C granulated sugar
3 T cornstarch
1 T chopped crystallized ginger (this is expensive but the taste is worth it, plus it lasts forever!)
2 t Velencia orange peel
1 t ground cinnamon
1 pkg. (1 lb.) strawberries, sliced
1 pkg. (6 oz.) raspberries
1 pkg. (1 pt.) blueberries
1 egg, lightly beaten
Preheat oven to 375 degrees and place a cookie sheet on the center rack of the oven, to catch any drippings. Prepare the pie crust according to directions (I used Pillsbury Pie Crusts that are already prepared, you just unroll them) and fit into nine inch pie pan. Trim and flute edge. With remaining dough, cut out five half-inch strips to put across the top of the pie. To make it double cute, use a cookie cutter to cut out hearts, stars, or what-have-you to decorate the top.
In a bowl, combine granulated sugar, cornstarch, ginger, orange peel and cinnamon; stir in strawberries, raspberries and blueberries. Pour into pie shell.
Arrange strips over filling. Trim the ends and fit to the pie shell. Lightly brush one side of each cut-out (I used stars this time) and press onto the top of the strips. It will work like glue. Then, lightly brush the top of all of the dough with the egg. Grab a pinch of sugar and sprinkle it over the top of the pie.
Place in the oven on the heated cookie sheet, and bake for one hour or until golden and bubbly. Be sure to cool completely before you slice and serve. Goes wonderfully with vanilla ice cream and a tall glass of milk.
This is a very easy recipe, even if you've never made a pie before. The Pillsbury Pie Crusts are available in the dairy aisle with the biscuits and they make the recipe absolute cake... or pie rather:)
The in season fruits and vegetables are typically on sale, and prominently displayed. This week, berries were on sale, so Moose and I picked up an array of choices.
My husband loves my pies, so since he was returning from a long trip today, we decided to make him a pie to welcome him home. There is nothing like a warm, sweet pie smell to meet you at the door when you've been out of town. Not that I would know from experience, since Cory has never baked me a pie in his life, but... you know, I can imagine:)
All of these berries are on sale, and fabulously in season, which translates into: run and buy them NOW while they are delicious and sweet and ripe!
Love Berry Pie
adapted from Woman's World recipe
1 pkg. pie crust mix or Pillsbury Pie Crust
2/3 C granulated sugar
3 T cornstarch
1 T chopped crystallized ginger (this is expensive but the taste is worth it, plus it lasts forever!)
2 t Velencia orange peel
1 t ground cinnamon
1 pkg. (1 lb.) strawberries, sliced
1 pkg. (6 oz.) raspberries
1 pkg. (1 pt.) blueberries
1 egg, lightly beaten
Preheat oven to 375 degrees and place a cookie sheet on the center rack of the oven, to catch any drippings. Prepare the pie crust according to directions (I used Pillsbury Pie Crusts that are already prepared, you just unroll them) and fit into nine inch pie pan. Trim and flute edge. With remaining dough, cut out five half-inch strips to put across the top of the pie. To make it double cute, use a cookie cutter to cut out hearts, stars, or what-have-you to decorate the top.
In a bowl, combine granulated sugar, cornstarch, ginger, orange peel and cinnamon; stir in strawberries, raspberries and blueberries. Pour into pie shell.
Arrange strips over filling. Trim the ends and fit to the pie shell. Lightly brush one side of each cut-out (I used stars this time) and press onto the top of the strips. It will work like glue. Then, lightly brush the top of all of the dough with the egg. Grab a pinch of sugar and sprinkle it over the top of the pie.
Place in the oven on the heated cookie sheet, and bake for one hour or until golden and bubbly. Be sure to cool completely before you slice and serve. Goes wonderfully with vanilla ice cream and a tall glass of milk.
This is a very easy recipe, even if you've never made a pie before. The Pillsbury Pie Crusts are available in the dairy aisle with the biscuits and they make the recipe absolute cake... or pie rather:)
Sunday, March 16, 2008
Domestic Goddess Tip-Week #5
I actually haven't been to the grocery today, Cory and I attended a housewarming party for some new friends of ours, Andrew and Lauren. They were super-nice and we had a great time, plus I made two new friends! Looking forward to pursuing that friendship, it is so much easier when both Cory and I have a friend to talk to, if you know what I mean!
So-due to the party, M&D graciously kept Moose overnight, which meant Cory and I slept in like dogs, rolled through Panera for bagels 'round 11, and just got home from the mall. And we haven't made time for the grocery yet. I think we'll have to do it during the week unfortunately, which I hate-but we'll see.
I have an interesting tip this week, and a lovely new crock pot meal that was DELICIOUS.
Three weeks ago, I bought cheapo store-brand dishwashing soap for my kitchen, and a mongo-size container of antibacterial hand soap. I had received beautiful hand-painted glass containers to display on my sink that could be filled with anything-be it the exorbitantly over-priced Williams Sinoma hand soap, or Meijer brand hand soap.
I have a great new St. Patrick's Day recipe to share. I made it this week in the crock pot, because corned beef brisket was on sale at Meijer last week. This recipe was inspired by friend Charing's recipe, and pulled from my magazine All You.
Corned Beef and Cabbage
1.5 lb. small red potatoes or 4-5 Yukon Gold potatoes peeled, chopped into cubes
2-3 garlic cloves, chopped
1 corned beef brisket with seasoning packet
2 tsp. ground cloves
1 small onion, chopped
2/3 package baby carrots
1 small white cabbage, chopped into small wedges
Arrange potatoes, onion, and garlic on bottom of slow cooker. Place corned beef on top of the potatoes, and sprinkle with seasoning packet. Sprinkle ground cloves over beef. Add enough water to cover beef, cover and cook on low until tender, all day, 7 to 8 hours.
When done, transfer meat to cutting board, and cover up with foil. Scoop out potatoes, and put in large bowl, and also cover them with foil to keep warm. Pour left-over water from crock pot into large pot on stove. (or scoop it out using a glass like I did) Add carrots and cabbage to pot, turn heat to med-high, and cook until veggies are tender, about 30 minutes.
While veggies are cooking, slice beef across the grain (that is important, or it may fall apart) and serve with potatoes, carrots, and cabbage on one platter.
This was so extremely yummy, I can see myself making it more often than just on St. Patrick's day! Moose and Cory loved it, and both asked for seconds and thirds, and we still had enough left over for two lunches, which heated up very well in the microwave. This would be complemented very well with a crusty French loaf.
So-due to the party, M&D graciously kept Moose overnight, which meant Cory and I slept in like dogs, rolled through Panera for bagels 'round 11, and just got home from the mall. And we haven't made time for the grocery yet. I think we'll have to do it during the week unfortunately, which I hate-but we'll see.
I have an interesting tip this week, and a lovely new crock pot meal that was DELICIOUS.
Three weeks ago, I bought cheapo store-brand dishwashing soap for my kitchen, and a mongo-size container of antibacterial hand soap. I had received beautiful hand-painted glass containers to display on my sink that could be filled with anything-be it the exorbitantly over-priced Williams Sinoma hand soap, or Meijer brand hand soap.
Who would know if it was in another container? You won't tell anyone will you? I didn't think so-check it out:
I have a great new St. Patrick's Day recipe to share. I made it this week in the crock pot, because corned beef brisket was on sale at Meijer last week. This recipe was inspired by friend Charing's recipe, and pulled from my magazine All You.
Corned Beef and Cabbage
1.5 lb. small red potatoes or 4-5 Yukon Gold potatoes peeled, chopped into cubes
2-3 garlic cloves, chopped
1 corned beef brisket with seasoning packet
2 tsp. ground cloves
1 small onion, chopped
2/3 package baby carrots
1 small white cabbage, chopped into small wedges
Arrange potatoes, onion, and garlic on bottom of slow cooker. Place corned beef on top of the potatoes, and sprinkle with seasoning packet. Sprinkle ground cloves over beef. Add enough water to cover beef, cover and cook on low until tender, all day, 7 to 8 hours.
When done, transfer meat to cutting board, and cover up with foil. Scoop out potatoes, and put in large bowl, and also cover them with foil to keep warm. Pour left-over water from crock pot into large pot on stove. (or scoop it out using a glass like I did) Add carrots and cabbage to pot, turn heat to med-high, and cook until veggies are tender, about 30 minutes.
While veggies are cooking, slice beef across the grain (that is important, or it may fall apart) and serve with potatoes, carrots, and cabbage on one platter.
This was so extremely yummy, I can see myself making it more often than just on St. Patrick's day! Moose and Cory loved it, and both asked for seconds and thirds, and we still had enough left over for two lunches, which heated up very well in the microwave. This would be complemented very well with a crusty French loaf.
Sunday, March 9, 2008
Domestic Goddess Tip #4
Somehow, even though I am almost thirty years old, I have contracted strep throat. So, the long and short of it is, I am not feeling well!
We did manage to go to the grocery today, and I am trying a new crock pot recipe tomorrow, which I am very excited about. I will share it if it is good.
For now, I wanted to share a very simple family recipe that I tweaked a smidgen.
Polska Kielbasa with Veggies
1 package polska or smoked sausage
2 large baking potatoes
1 can green beans
2 teaspoon chicken broth granules/or chicken broth cubes/or canned chicken broth
Fill a large stew pot with enough water to boil the potatoes (about five cups or so) and while that heats up, peel and chop the potatoes into cubes. Add in the chicken broth granules so that they dissolve in the warm water, then add in potato cubes. (I keep a jar of chicken broth granules and beef broth granules in my pantry, because they are an easy way to add flavor to a bland dish) Boil potatoes until they are cooked, and you can mash them on the side of the pot, about 30-40 minutes.
While potatoes are cooking, slice polska into 1/4" slices. When potatoes are done, add polska slices, and canned green beans in to the pot. Cook about five minutes, or until they start to plump.
Use a slotted spoon to serve dish in bowls, salt and pepper to taste.
Moose and Cory love this dish, Moose loves the "big hot dogs". This also heats up remarkably well, there is typically enough left over for both Cory and I to have a "lunch serving" for the next day.
Big special thanks to Jenn, for buying me a super cool magnetic weekly menu list for my fridge. Thanks for thinking of me!!
Another special thanks to my Mom, who not only watched Moose while I trekked though the six inches of snow (a big deal for our area:) to get meds for my strep throat, but also sent home a meatloaf and hash brown casserole so I wouldn't have to make dinner!! Thanks mom!
We did manage to go to the grocery today, and I am trying a new crock pot recipe tomorrow, which I am very excited about. I will share it if it is good.
For now, I wanted to share a very simple family recipe that I tweaked a smidgen.
Polska Kielbasa with Veggies
1 package polska or smoked sausage
2 large baking potatoes
1 can green beans
2 teaspoon chicken broth granules/or chicken broth cubes/or canned chicken broth
Fill a large stew pot with enough water to boil the potatoes (about five cups or so) and while that heats up, peel and chop the potatoes into cubes. Add in the chicken broth granules so that they dissolve in the warm water, then add in potato cubes. (I keep a jar of chicken broth granules and beef broth granules in my pantry, because they are an easy way to add flavor to a bland dish) Boil potatoes until they are cooked, and you can mash them on the side of the pot, about 30-40 minutes.
While potatoes are cooking, slice polska into 1/4" slices. When potatoes are done, add polska slices, and canned green beans in to the pot. Cook about five minutes, or until they start to plump.
Use a slotted spoon to serve dish in bowls, salt and pepper to taste.
Moose and Cory love this dish, Moose loves the "big hot dogs". This also heats up remarkably well, there is typically enough left over for both Cory and I to have a "lunch serving" for the next day.
Big special thanks to Jenn, for buying me a super cool magnetic weekly menu list for my fridge. Thanks for thinking of me!!
Another special thanks to my Mom, who not only watched Moose while I trekked though the six inches of snow (a big deal for our area:) to get meds for my strep throat, but also sent home a meatloaf and hash brown casserole so I wouldn't have to make dinner!! Thanks mom!
Sunday, March 2, 2008
Domestic Goddess Tip #3
No ground breaking tips this week. I did find a wonderful recipe that we tried and loved, so I thought I would share it.
Southern Pop Pork Chops
Pork Chops
1 Cup Coke or Pepsi (mine was from a flat 2-liter)
1 Cup Ketchup
2 Tablespoons Brown Sugar
Quite simple isn't it?! Mix the ketchup and coke in a bowl, pour over the pork chops in a baking dish. Sprinkle the brown sugar over the top.
Bake at 350 degrees for one hour.
Actual reactions-
Cory: "Hmm. This is definitely a keeper."
Moose: "Mo CHOPS, Mo CHOPS!!" "PEEZE MO CHOPS!"
I will add that the sauce drenched the pork chops in my pan, effectively covering them totally, I didn't just brush it on or anything. When in doubt, add more sauce, that is my motto while cooking.
We all enjoyed this recipe, and the super simple minimal ingredient list might actually be a tip, now that I think about it! Sometimes simple meals are delicious and cost effective.
*for those of you asking about the crock pot recipe I made last week, and never shared-it was not good, that is why I didn't post about it:)
Southern Pop Pork Chops
Pork Chops
1 Cup Coke or Pepsi (mine was from a flat 2-liter)
1 Cup Ketchup
2 Tablespoons Brown Sugar
Quite simple isn't it?! Mix the ketchup and coke in a bowl, pour over the pork chops in a baking dish. Sprinkle the brown sugar over the top.
Bake at 350 degrees for one hour.
Actual reactions-
Cory: "Hmm. This is definitely a keeper."
Moose: "Mo CHOPS, Mo CHOPS!!" "PEEZE MO CHOPS!"
I will add that the sauce drenched the pork chops in my pan, effectively covering them totally, I didn't just brush it on or anything. When in doubt, add more sauce, that is my motto while cooking.
We all enjoyed this recipe, and the super simple minimal ingredient list might actually be a tip, now that I think about it! Sometimes simple meals are delicious and cost effective.
*for those of you asking about the crock pot recipe I made last week, and never shared-it was not good, that is why I didn't post about it:)
Sunday, February 24, 2008
Domestic Goddess Tips
Back on track this week, with my whole family to accompany me to the grocery store. I built my meal plan this week mainly from the meat I already had in my freezer, due to the deals I found last week on frozen chicken, and the buy-one-get-one-free deals from a few weeks ago. I also found a few side dish deals last week that I stocked up on, for instance Moose's favorite brand of macaroni and cheese was 3 for $5. So we are having that as a side in one of our dinners.
My tip this week is about buying in bulk. Some of the necessary items that most of us are required to purchase include cleaning products. I don't need them every week, but it seems that when I do need them, they all run out at the same time! It turns into a large chunk of the bill if we run out of tub cleaner, all-purpose spray, and toilet cleaner all in the same week. One solution is to make sure you only buy one cleaning item per week (before you run out!), therefore splitting the purchase over a couple weeks instead of one big blow.
Another solution is to buy the big "refill" option. Most of the cleaning products we use offer a large version that is cheaper per ounce. You just refill your spray bottle as needed. A super bonus is when you find that refill bottle on sale. Yet another reason to pay attention to sales either on the online flier or while you are in the store. I prefer the online flier, because we don't necessarily go down aisles if we don't have something on the list from that aisle.
Our total bill this week, for our family of three was $62. This included three cleaning products (two of them the refill variety, on sale), dog food, and deodorant. Plus, we allowed ourselves each a little treat this week, with me getting my fav Cadbury Eggs, and Cory picking out a Pina Colada juice. Having the extra meat in our fridge, and a few extras I picked up on sale, really made a large difference for us.
Pork Chops were on sale last week, so I picked up a package of four. Luckily, with our family of three, that will make us two meals. Moose and I split the large one, and Cory has his own (with sides, it is enough food). My friend Em sent me a wonderful recipe that I tried on Friday, and I thought I would share it with you.
My tip this week is about buying in bulk. Some of the necessary items that most of us are required to purchase include cleaning products. I don't need them every week, but it seems that when I do need them, they all run out at the same time! It turns into a large chunk of the bill if we run out of tub cleaner, all-purpose spray, and toilet cleaner all in the same week. One solution is to make sure you only buy one cleaning item per week (before you run out!), therefore splitting the purchase over a couple weeks instead of one big blow.
Another solution is to buy the big "refill" option. Most of the cleaning products we use offer a large version that is cheaper per ounce. You just refill your spray bottle as needed. A super bonus is when you find that refill bottle on sale. Yet another reason to pay attention to sales either on the online flier or while you are in the store. I prefer the online flier, because we don't necessarily go down aisles if we don't have something on the list from that aisle.
Our total bill this week, for our family of three was $62. This included three cleaning products (two of them the refill variety, on sale), dog food, and deodorant. Plus, we allowed ourselves each a little treat this week, with me getting my fav Cadbury Eggs, and Cory picking out a Pina Colada juice. Having the extra meat in our fridge, and a few extras I picked up on sale, really made a large difference for us.
Pork Chops were on sale last week, so I picked up a package of four. Luckily, with our family of three, that will make us two meals. Moose and I split the large one, and Cory has his own (with sides, it is enough food). My friend Em sent me a wonderful recipe that I tried on Friday, and I thought I would share it with you.
Oven-fried Pork Loin
4 pork loins (I used two)
2 Tbsp margarine or butter, melted (always use butter!)
1 egg
2 Tbsp milk
1/4 tsp pepper
1 cup herb-flavored stuffing mix (I used the Stove Top chicken flavor, it was on sale)
Trim fat from the meat. Put melted butter into 13x9 baking pan. Mix egg, milk and pepper. Dip meat in the egg mixture then into the stuffing mix. Place in baking pan. Bake at 425 degrees for 10 minutes. Flip meat and bake for 10 more minutes or until meat is no longer pink.
I used my stoneware baker, as did Emily. We both found that this recipe was very good, moist, and flavorful with the stuffing mix breading. I served it with peas and macaroni and cheese.
Sunday, February 17, 2008
Domestic Goddess Tips
And therefore it has been ordained. Thank you Lisa for the title idea, see her comment on my last grocery deal post. Oh, Lisa, you know me so well. How could I not crown myself Domestic Goddess?
This weekend was a little different. As some of you know, Cory took Wesley to visit my in-laws in Wisconsin. They left yesterday after lunch. Here's a few shots I managed to snap before my camera died again:
Again, demonstrating my foto skillz.
Catching the pensive moment...what do you mean Mommy's not going?
Picture me waving wildly with my whole body. ByeBye!ByeBye!
And they're off. Of course, they made it safe and sound. My mother-in-law is having the time of her life spoiling both my boys, I'm sure!
And on that note, I went to the grocery by myself today. It was very lonely. *sigh*
So Meijer was having a buy-one-get-one-free sale on their bags of frozen chicken breasts. In the past we have bought these, and they get shoved down to the bottom of the freezer, and they get freezer-burned and have to be thrown away. A few tips occurred to me, so I put them in action, and I think they will save money and time in the future.
*waves Domestic Goddess wand*
What?
Alright, so my new BFF (sorry Jessica;) is freezer bags. (JK) Apparently the bags and containers a lot of meat comes in, will not protect them from freezer burn. So that is easily fixed.
When I got home from the grocery today, I opened the bags, and divided the chicken into meal-sized portions, and split them among freezer bags. The two bags of chicken breasts, that were buy-one-get-one-free at Meijer this week for $15, will make ten dinners. (!)
Having them already split into dinner portions will save me time and help me not waste them (hopefully!) and the freezer bags will protect them from freezer burn. Now, since I have my meal plan for the week, I will check whatever dinner I have planned for the next night, and I will take out the appropriate meat to thaw!
I have two new recipes to try this week, and I plan to post about them after I make them. I have a new crock pot recipe to try, which everyone loves, and a new pork chop recipe from my friend Emily.
I have been stockpiling my new recipes (I have several blogs on my blog reader, and I belong to a ton of email lists) so when the main ingredient goes on sale at the store, I pull out the corresponding recipe.
Stay tuned for some picture posts from Wisconsin, and some (hopefully) delicious recipes!
*waves Domestic Goddess wand again, just for the fun of it*
This weekend was a little different. As some of you know, Cory took Wesley to visit my in-laws in Wisconsin. They left yesterday after lunch. Here's a few shots I managed to snap before my camera died again:
I could almost feel Cory's eye roll when I said to wait a minute so could take some pictures. Gosh I'm a wonderful photographer, blurry and I cut heads off.
Again, demonstrating my foto skillz.
Catching the pensive moment...what do you mean Mommy's not going?
Picture me waving wildly with my whole body. ByeBye!ByeBye!
And they're off. Of course, they made it safe and sound. My mother-in-law is having the time of her life spoiling both my boys, I'm sure!
And on that note, I went to the grocery by myself today. It was very lonely. *sigh*
So Meijer was having a buy-one-get-one-free sale on their bags of frozen chicken breasts. In the past we have bought these, and they get shoved down to the bottom of the freezer, and they get freezer-burned and have to be thrown away. A few tips occurred to me, so I put them in action, and I think they will save money and time in the future.
*waves Domestic Goddess wand*
What?
Alright, so my new BFF (sorry Jessica;) is freezer bags. (JK) Apparently the bags and containers a lot of meat comes in, will not protect them from freezer burn. So that is easily fixed.
When I got home from the grocery today, I opened the bags, and divided the chicken into meal-sized portions, and split them among freezer bags. The two bags of chicken breasts, that were buy-one-get-one-free at Meijer this week for $15, will make ten dinners. (!)
Having them already split into dinner portions will save me time and help me not waste them (hopefully!) and the freezer bags will protect them from freezer burn. Now, since I have my meal plan for the week, I will check whatever dinner I have planned for the next night, and I will take out the appropriate meat to thaw!
I have two new recipes to try this week, and I plan to post about them after I make them. I have a new crock pot recipe to try, which everyone loves, and a new pork chop recipe from my friend Emily.I have been stockpiling my new recipes (I have several blogs on my blog reader, and I belong to a ton of email lists) so when the main ingredient goes on sale at the store, I pull out the corresponding recipe.
Stay tuned for some picture posts from Wisconsin, and some (hopefully) delicious recipes!
*waves Domestic Goddess wand again, just for the fun of it*
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