Slash Your Grocery Bill

 

In case you were unaware, the USDA releases monthly food plans based on national averages of food costs plus monthly adjustments based on the Consumer Price Index. Essentially, this tells us, based on sex and age and adjusted for inflation, how much we should expect to spend on groceries. There are four tiers- Thrifty (used to determine SNAP benefits), Low-cost, Moderate-cost, and Liberal. Many Tik Tokkers are complaining that these numbers are dramatically low, saying that the USDA is gaslighting them. The links to the plans can be accessed here https://www.fns.usda.gov/cnpp/usda-food-plans-cost-food-monthly-reports. So, let’s have a look. We’ll look at my family as an example. I feed one man aged 19-50, myself, an 18-year-old male, and two 16-year-old males (February 2024).

Thrifty Plan - $1268.50/mo

Low-Cost Plan - $1463.80/mo

Moderate Plan - $1824.50/mo

Liberal Plan - $2180.00/mo

My current grocery budget, which, unlike the USDA plan, includes paper products and toiletries, is 48% lower than the Moderate Plan and 25% lower than the Thrifty Plan. So today, I’m going to share some ways that you can cut your grocery spending and give your family more financial flexibility.

I will make a very important caveat here.You do what works FOR YOUR FAMILY. There is no right way to do this and no wrong foods to buy. Each situation is unique to each family (income, allergies, convictions, preferences, etc…). How you spend your money is between you & your husband and God. 

1. Plan Your Meals

•Keep meals simple

Usually the more complicated your meals become, the more expensive they will be. Embracing practical casseroles, humble soups, and quick stir frys not only will streamline your menu planning, but will save you money.

•Substitute cheaper items for more expensive 

If a recipe calls for shallots, you can easily use inexpensive onions. Switch out pricey cream or half & half with whole milk. Substitute cottage cheese for ricotta. Placing a tablespoon of lemon juice in a cup of milk is a great stand-in for buttermilk. Using dried herbs is far less expensive than fresh.

•Redefine dinner 

Breakfast is an inexpensive regular dinner stand in. Soup & grilled cheese helps to stretch your budget, especially if you have a chicken carcass or ham bone in your freezer from a previous meal. Large salads help stretch meat and use up vegetables. If you are able to plan them in, serving leftovers for dinner ensures that food is not going to waste. Hot tip - leftover night is always an event when you make it a point to have dessert afterward.

•Make extra for lunch leftovers

Again, IF you are able (i.e. your family doesn’t consist of bottomless pit teens), make more than your family will eat at one sitting and separate it out for lunches. Just be sure to mark it with the date, so it’s not wasted

•Have a rotating menu (start with dinner, add in breakfast & lunch)

Often, when we hear Menu Planning we think of sitting down and thinking of all new meals to feed our families every week. That's Not what I mean. I really mean a ROTATING menu. I started with meals my family loved and added over time. I now have around 50 meals in my meal planning notebook, organized by type of meat. Monthly (since that is how I shop), I sit down and choose about 30ish of these dinners while also making my shopping list. Every week, I move 7 of these to my weekly menu. Some items are there every week (pizza), some every other week (breakfast), some bi-monthly and monthly (burritos, spaghetti, mini meatloaves, shawarma, turkey burgers). I fill in the rest in a rotation or by request. This all takes about 15 minutes a month for me after doing it for around 15-20 years.

For breakfast, we have a regular rotation - Monday, oatmeal; Tuesday, eggs; Wednesday, pancakes; Thursday, eggs; Friday, cereal. Weekends are usually dealer’s choice.

For lunch, I make meat in the crockpot and a large pot of rice on the weekend. Between that and leftovers, that usually covers it.

Check your fridge, freezer, and pantry and base your list off of these items first

If you have a zucchini or bell pepper withering in the back of your refrigerator, if you have something in the pantry that's about to expire, or an item that’s been in the freezer a bit too long, plan a meal that week that will use them. I find that international cookbooks are often very helpful with these sorts of meals. This is actually how many of my family’s favorite recipes have come about. 

•Have a few back up meals

Despite all of our well laid plans, inevitably something will come up. A meeting will take longer than expected, we’ll forget to take meat out to thaw, the kids will be sick. Have a few meals in your arsenal that you can get on the table in 20 minutes, from pantry staples, with no prep. For me, that is usually burritos, breakfast, or a chicken and pasta skillet. Knowing that you have these meals, will make it so much easier to not to way overspend by grabbing a pizza or to have everyone melting down from hunger.

2. Shop Less Often

•Start with only weekly & work up to monthly

*According to Drive Research, “...People go to the grocery store an average of eight times per month! That’s 8 opportunities to grab this and pick up that - that you don’t immediately need. Those little purchases over time really add up. This was one tip that early on, I didn’t believe would make that big a difference and that now is one of my top three money savers. I do one big trip per month. That’s it. I take an inventory of what I have and make my list to make sure that I will buy enough to last the month. If I don’t have it, I make due. I shop my pantry (more on this later). The only reason I go to the store, as much as I am able, outside of this once per month is to get milk (though, this could be eliminated if you have the room to freeze milk). If you are making multiple trips to the store weekly, start by only going weekly. If you only go weekly, stretch it to two, then work toward monthly trips. I think you’ll be surprised at the effect this will have on your bottom line!

•Order curbside pick up

Another decent option for eliminating extra purchases is Curbside pick up. This can help you save not only money, but also time. But, buyer beware, the shoppers don’t always choose the freshest produce and the substitutions are often really odd and may lead to an extra trip to the store to grab an item that wasn’t included in your order, when, if you had gone in you could have made a smart substitution yourself on the spot.

•Buy a freezer

This is a game changer for shopping less often. I saw my savings climb as we got an extra refrigerator and then a freezer. Not only can I now fit more than enough meat for the month in my freezer, but I also freeze breads & buns, shredded cheeses, butter. This also makes it easier to stock up when items hit your buy price (more on that later).

•Stick to your list 

*According to Brainly, “Studies have shown that about 60% of grocery store purchases are not planned purchases”. This goes back to shopping less often! Stores,marketers, and manufacturers are counting on the fact that you’ll be buying things you hadn’t planned on. Don’t fall victim! Make a list before you ever leave the house. Be sure your list has everything you need by taking stock of what you already have and what you need. Keep a running list of needed items on your fridge and get your family on board, so there are no surprises (I know some families that use a common store app for this). Remember to bring your list with you! (This is where doing it on your phone can be helpful). Only buy what is on your list. I have one exception to this rule - if you find an item that is at your stock up price and you have the money in your budget to do so, buy off list (more about this later).

3. Warehouse Stores

I have had a Sam’s Club membership for about 15 years now, so I will be speaking from that perspective. From everything that I have read, Costco has relatively comparable perks and benefits, but you’ll need to do that research. Both clubs do offer a day pass wherein you can walk through the club, see what is offered, and compare prices. I used to do this every couple of years and every time, Sam’s had the best prices for what I needed for my family.

•Buy the right membership level for you 

Both Sam’s & Costco have 2 levels of membership. Costco has Gold Star for $60/yr and Executive for $120/yr. Sam’s has Basic for $50/yr (you can often find Groupons for less) and Plus for $110/yr. Both of the higher membership levels earn 2% back on what they spend. With the Plus membership at Sam’s you get free delivery on most products and it’s usually faster than Amazon for me.

Generally prices are 15-20% lower than big box stores

•Look for additional savings 

Warehouse stores have discounts on gas, tires, travel, paper goods, furniture, electronics, pet food, alcohol, gift cards, prescriptions, eye care, clothing, even caskets

•Instant Savings, Sam’s Cash, Credit Card Rewards, Acorns % back

Instant Savings - sale on items you’re most likely to need that month - Ketchup, buns, & hot dogs for Memorial Day, Back to School items in August, etc…

Sam’s Cash - 2% cash back on club purchases

Credit card rewards - 5% back on gas, 3% back on dining, and 1% back on everything else. 

Acorns - 1.68% invested on online purchases 

I have gotten nearly $1000 since I last renewed with Sam’s Cash and Credit Card rewards. This is how I replaced my second refrigerator and chest freezer, so you can see how it has more than paid for itself.

Coffee example - Community Coffee - I use 46 oz. every 5-6 weeks; Sam’s has Instant Savings every quarter; I buy 2 per quarter and save $60 annually from buying on Amazon, with faster delivery.

Amazon $5.99/12 oz. - $0.50/oz.

Wal-Mart $14.98/32 oz. - $0.47/oz

Sam’s $18.72/46 oz. - $0.41/oz.

Instant Savings $14.97/46 oz. - $0.33/oz.

Ground beef example - 90/10 ground beef - I use 20lb/mo - Save $405.60/yr over Wal-mart

Sam’s - $3.98/lb (10lb chub)- $79.60/mo - $955.20/yr

Wal-mart - $5.67/lb - $113.40/mo - $1360.80/yr

4. Know your stock up price and build a stockpile and “shop” from your pantry

•Be a commodities buyer, not a consumer

Now, this can be a bit of work up front, but will pay off in the long run. I have kept a price notebook. I know what the regular prices of items that I normally buy are and I know when it is wise to stock up. If you set aside a portion of your grocery budget (10% is recommended) for stocking up when items hit their “buy price” then eventually you will be shopping from your pantry from items that are at the lowest price possible. Those are dollars that aren’t coming out of your regular monthly shopping budget.

•Compare price per unit

It has been common in recent years for food manufacturers to continue to charge the same price, but to make containers smaller, so you feel like you are getting the same amount, when in fact, you are not. Check price per unit. 

Another example of saving money by checking unit price is Great Value grape juice. The 96oz bottle is $4.68 or 4.9 cents/oz. The 64oz bottle is $2.98 or 4.7 cents/oz. You tend to think that buying the larger package or container is saving you money, when often it is not.

•Don’t buy more than you need or can use before expiry

It is exciting to find an item at bargain basement prices, but you end up throwing it away because it went bad before you used it, it was no bargain. Be mindful of how much you will reasonably use within a given time period.

•Rotate stock

As you build your stockpile, be sure that older items are moved to the front of the pantry shelves and the top of the freezer, so that you are using the oldest items first.

•Know your inventory

Know what you have. Take stock before you shop. This keeps you from buying more than you need and using what you already have. Keep a list if that works for you.

•When stock is high, have a no spend month

When my children were smaller and grocery prices were more affordable, my stockpile would generally reach the point every year in November where I could have an Eat From Your Pantry month. I would use the grocery budget from that month to pay for Christmas gifts.

5. Stretch your meats

•Buy cheaper cuts

Cheaper cuts of meat are often the cuts that are best slow cooked where the fibers break down and they become tender. Choose bone in (including whole) chicken, pork butt and chops, ground beef, pork and turkey. Choosing these over pricier steaks and boneless, skinless cuts can make a huge difference in your bottom line.

•Buy chicken with bones and make broth

A great benefit of some of these cheaper cuts is that you also get the bones. Consider those a commodity. I put 6 lbs of bone-in skin-on chicken thighs in a crockpot with some salt, onions, peppercorns, and maybe some carrots and celery and get 4 ½ lbs of meat AND nearly three quarts of beautiful stock for under $9! That’s a low effort, low cost, delicious way to cover lunches for a week.

•Know your stock up price

If you don’t know the regular cost of the items you buy, you can’t know if a price is a good deal or not. By paying attention and keeping a cost notebook, you’ll be able to make better decisions about whether or not to stock up on an item when grocers have sales.

•Buy in bulk

If you have the freezer space and are willing to separate items into smaller packages yourself, you can save big by buying in bulk. Much like my ground beef example above, let’s look at pork butt. At Wal-mart, a pork butt costs $2.44/lb; At Fareway it’s $2.49/lb; At Sam’s one pork butt is $1.98/lb and by the case, it’s $1.78/lb. Considering the average pork butt is 7 pounds, that’s nearly a $5 difference between the lowest and highest priced roast.

•Buy local

Full disclosure, this is not one I have personally tried yet, but plan on very soon. Buying meat from your local farmer not only gives you the benefits of knowing where your meat comes from, supporting local people, having fresher healthier meat, and more cut choices, but can save you money, especially on items that are usually pricier, like roasts, and especially steaks. Keep in mind that like several of our other tips, you’ll need freezer space, though going in with another family is a creative solution, and it is an upfront investment.

•Warehouse stores

I think we’ve covered this one well. I’ve given you examples with both beef and pork. Chicken is much the same. This is one of the top ways that my family saves money on meat.

•Don’t buy deli meat @ the counter. 

If you are big fans of deli meat, you know that it is ridiculously expensive, often times rivaling the cost of steak in price per pound. One way to save on deli meat is to skip the deli counter. Buy a large chub of deli meat, slice it yourself and freeze it, or sometimes, the meat department will do it for you for free just for the asking.

•Meatless days

This tip doesn’t always go over well - especially in a house full of grown men and teenage boys, but going meatless one night a week or even just a couple of nights a month can make a significant impact on your grocery budget. I have often found that it helps to make it feel exotic or fancy. Cuban Black Bean Stew sounds so much more appetizing than Rice & Beans.

•Stretch it in casseroles, soups, & by adding beans

Typically, you use less meat in casseroles, soups, stews, pasta skillets, and stir frys. If you then bulk these dishes up with vegetables and beans, it will go even further. Think beans in chili and burritos, tons of veggies in pot pies and soups, serving chopped chicken and vegetables with sauces over rice or pasta. By doing this even a couple of days a week, you will see a difference at the checkout.

6. Try different stores

•Be ready to switch

Look over all of the grocery ads in your area and be ready to shop where you can best stretch your dollar. That may be different stores for different months. Often stores will have a loss leader in their ad - an item that they are offering at cost or are taking a loss on - to get you in the store. Go in and stock up on that item and head to the store where most other items are cheaper for you.

•Remember that time is money & limit your stores

Now with that being said, your time is money, so you need to put limits on that. It was much easier in the days when Wal-Mart would price match their competitor’s ads, but those days are gone. Decide how many stores is a reasonable number based on the deals you’ve found and the time you have and stop there.

•Have a buy price notebook

I have discussed this previously and it can be a very helpful tool. If you have been in the habit of going into the store, putting items in your cart, paying, and not noticing what you are actually paying, especially what you are paying per pound, ounce, or unit, I highly recommend that you do this. Again, if you don’t know what the regular price of an item is, you can’t know when that item is a good deal or when you should stock up. It’s worth the time investment.

•“Alternative” stores 

Don't count out alternative stores. I make several trips a year to Dutchman’s and Highway 2 Discount Grocery. As long as you are purchasing items that you normally buy and that your family will eat, you can save lots of money at these stores. Also, don’t overlook International markets, especially for items like bulk spices. I also have found some excellent deals in the food section of places like TJMaxx and Thiesen’s.

7. Cook from pantry staples

•If you aren’t skilled, start small, read cookbooks, & ask for help

Fun fact: when Anthony & I were first married, I could cook chili and breakfast. It was pretty abysmal, but you have to start where you are. Find a cookbook or two that you love. Mine were The Ultimate Southern Living Cookbook, which I still use all of the time and love to give as gifts at wedding showers, and Everyday Food, which used to be a monthly magazine from Martha Stewart full of recipes that were simple, delicious, and could be on the table in 30 minutes. Unfortunately, the magazine is no longer around, but many of the recipes can still be found on Martha Stewart’s website and there are a couple of compiled cookbooks out there. Of course, Pinterest, YouTube, and various other places offer endless options. It’s also a great option to ask a friend who can cook to help. Try out new recipes. Learn how to cook and you’ll be able to begin to piece meals together without recipes. Begin to add to your recipe list and rotate through them. Ask your family what they’d like to try. 

•Don’t pay for someone else to prepackage your foods

We again come back to time vs money. Prepackaged “convenience” foods are often the most expensive items at the grocery store. You are paying for the convenience of someone portioning out the item, more packaging, more expensive distribution, and usually more marketing. By doing this yourself, you can save big.

•Plan from what you already have

As mentioned before, take stock of what you have already spent your money on and plan from those items, so you don’t have to spend additional money.

•Buy & plan from inexpensive staples

This tip will save you time, in addition to saving you money. Keep inexpensive pantry items stocked to make it easier to cook homemade meals at a fraction of the cost of buying convenience foods or eating out. Know that what you keep stocked will look different for each family, but some items are both basic and have the lowest costs.

8. Know when to shop

•When does your store mark down meat?

Ask your butcher. This will help you either buy cuts of meat that are out of your budget or stock up on inexpensive cuts.

•When do sales start & stop?

Most store sales ads are effective from Sunday to Saturday. Others like Aldi, are Wednesday to Tuesday. And some stores will run 3 day sales over the weekend. It does no good to show up for the big sale only to find out that you missed it.

•Post holiday markdowns (hams, turkeys, corned beef, candy)

Post holiday specials are a fantastic way to get items at deep discounts. Look for hams after Christmas and Easter (tell about 50 cent/lb ham), turkeys after Thanksgiving, corned beef after St Patrick's Day, and candy after Halloween and Valentine’s day (Christmas kisses for Valentine’s and St Patrick’s)

•Look for Manager’s Specials

This flows from the last tip, but often includes markdowns at other times of the year. Stores often stock up for certain events and if it all doesn’t sell as they’d anticipated, they need it gone for the next big event. This is where you can grab up savings and stock your pantry.

•Don’t shop hungry

This one is self explanatory. If you’re hungry you are much more likely to veer from your list and buy items that you wouldn’t normally buy. Have a snack before you leave the house to avoid this pitfall.

•Leave the overspenders at home

Know your people. Does your husband load your cart with Oreos and beef jerky? Can your kids just not live without bags of muffins and chips? By leaving these big spenders at home, you not only save money, you may also save your sanity. 

9. Buy Seasonal produce

•Growing your own food is like printing your own money

Learn to grow your own food. Seeds cost pennies. You don’t necessarily have to start with a giant victory garden, but some pots on your porch or in your kitchen window make a difference and you may learn a new skill! Focus on items that are more expensive at the store - berries, melons, and herbs - and on fruits and vegetables that your family eats the most frequently.

•In season produce is fresher, cheaper, and more nutrient dense

Buy in season produce. It helps you get the most bang for your buck. There are LOTS of places online where you can find comprehensive list for this, but think asparagus, strawberries, Spring greens and peas in Spring; melons, tomatoes, cucumbers, peppers, and zucchini in summer; apples, pears, pumpkins, and sweet potatoes in fall; and pomegranates, Brussels sprouts, and turnips in winter.

•Shop farmer’s markets at the end of the day

While farmers markets are a great place to get fresh local produce, if you are willing to wait until the end of the day, you can often get more for less. Farmers often do not want to haul home what’s left at the end of the market and are willing to part with their wares for pennies on the dollar.

•Have a plan for what gets eaten first

This is a tip where you’ll need to get your family on board. This is especially important when you are shopping monthly, as some foods are more perishable than others. For fruits, come up with a plan to have your family eat grapes and bananas the first week. Then allow pears and move on to apples and oranges, which will likely last the month. As far as vegetables, lettuce, cucumbers and peppers will not last as long as cabbage, carrots, radishes, and celery. If I have a recipe planned with a produce item that will not last long, I denote that on my monthly menu and make sure to place that meal earlier in the month.

•Frozen vegetables

Frozen vegetables are cheaper and are often even more nutrient dense than even fresh, because they are flash frozen at peak freshness. They eliminate the need to use produce before it goes bad and can cost half what it costs to buy fresh.

•Accept bags of cucumbers and squash from neighbors

Every summer, we all have friends and neighbors that generously give away tomatoes, cucumbers, zucchini, and the like. Don’t say no to these gifts. Try them in new recipes, freeze them, dehydrate them, can them. Free, fresh food should be received with thanks!

•Preserve and store away

In addition to your neighbor’s gifted produce, preserve the produce you’ve grown yourself, the extras you have from the farmers market, and in season produce you are able to get at a great price. Ask friends with fruit trees if you can glean once they’re finished picking and make them a pie or some preserves. Check places like Facebook marketplace and Dutchman’s for deals on bushels. You’ll be glad you did when your pantry is full in winter.

10. Buy store brands

•Usually 20-25% lower than national brands, often for the same quality

U.S. shoppers save around $40 billion annually by buying store brands. This is how stores like Aldi, who has 90% private label products are able to keep their prices so low.

•Often produced by the same manufacturers

Of course, name brands don’t want you to recognize this, but when you do a bit of digging online, you can find that Aldi cereals are made by General Mills. Wal-mart’s Great Value peanut butter is made by Peter Pan, their white bread is made by Sara Lee, and their ice cream is made by Blue Bunny. Costco, Sam’s, and Target brand diapers are all made by Huggies. Trader Joe’s pita chips are made by Stacy’s. I once had friends that while visiting the Coca Cola bottling company in Kentucky saw Sam’s Choice cans being filled.

•Don’t pay for marketing

So, for most store brand products, you are getting an identical product, but you aren't paying the marketing mark up.

***I will make the caveat here that this isn’t true for all store brand products. Sometimes the quality is not as good, but I do feel like that is usually the exception. You’ll need to decide for yourself what’s worth paying extra for and what isn’t.

Inexpensive Staples

Flour

Rice

Oats

Cornmeal

Pasta

Popcorn Kernels

Apples

Bananas

Pears

Potatoes

Lettuce

Cabbage

Frozen Vegetables

Carrots

Onions

Garlic

Canned Tomatoes

Eggs

Chicken thighs

Chicken Legs

Whole chicken

Pork butt

Ground beef

Canned Tuna

Dry Beans

Peanut Butter

Sugar

Tea Bags

Powdered Milk

Seasonings

Start where you are and do what you can. I have given you A LOT of tips. Some may be completely new to you and some you may have been doing for years. Take some tips that are new to you and put them into practice. Spend on items that are important to you and save on those that aren’t. This is all very personal to you and your family. I am always happy to talk about this topic and would love to answer any questions.

Best White Bread

 Best White Bread

Ingredients:

1 TBSP plus 1 1/2 tsp Active Dry Yeast

2 1/4 c Warm Water (110-115 degrees)

3 TBSP plus 2 tsp Honey

4 TBSP unsalted butter, melted (or 1/4 c Light Olive Oil)

7 c Bread Flour

2 TBSP Sea Salt

Directions:

1.  In the bowl of a stand mixer, put 1/2 cup of warm water. Sprinkle yeast on top. Add 2 tsp honey. Whisk until yeast dissolves. Let stand until foamy, about 5 min. Add butter or oil and remaining water & honey. Whisk flour with salt; Add 3 cups to yeast mixture. Mix on low with dough hook attachment until smooth. Add remaining 4 cups of flour, one cup at a time, mixing until dough comes away from the sides of the bowl and forms a smooth, elastic ball, about 7 minutes.

2. Remove the dough from the bowl, shape into a ball. Oil the bowl of the stand mixer. First, place the ball in top down, then flip it over in the bowl, so that the dough is coated in oil; Cover in plastic wrap.

3. Let dough stand in a warm place until doubled in size (about 1 hour). Punch down dough. Divide in half.

4. Shape each half into a boule by folding each side into the bottom middle until the boule is even and smooth. Transfer to a large baking sheet covered in parchment paper. Preheat oven to 450 degrees. Drape the loaves in plastic. Let stand until dough nearly doubles again (about 45 minutes). Reduce oven temperature to 400 degrees. Bake on the middle rack until tops are golden brown, about 35-40 minutes. Transfer to wire racks. Cool completely before slicing.

Cottage Cheese Cookie Dough

Ingredients:

2 c Low Fat Cottage Cheese

1/4 c Sugar or Maple Syrup

1 TBSP Vanilla Extract

2 c Almond Flour

1/2 c Orgain Vanilla Protein Powder (about 2 1/2 scoops)

1 c Dark Chocolate Chips

Directions:

1. In a blender, combine cottage cheese, sweetener, and vanilla in high until very smooth. Transfer to a large bowl.

2. Add protein powder and almond flour to cottage cheese mixture and stir until well incorporated

3. Fold in chocolate chips

Nutrition information:

Per half cup serving:

Calories - 269

Fat - 16g

Carbohydrates - 24g

Protein - 9g

Chocolate Zucchini Muffins

 Chocolate Zucchini Muffins

Ingredients:

3 c AP Flour

1 c Dutch Process Cocoa

2 tsp Baking Powder

1 tsp  Baking Soda

1 tsp Salt

1 c Light Olive Oil

1 c Milk

4 Large Eggs

Vanilla (Measure with your heart)

1 c Granulated Sugar

1/2 c Brown Sugar, lightly packed

3 c Grated Zucchini, drained

1 c Semi-sweet Chocolate Chips, optional

Instructions:

1. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray. Set aside.

2. In a large bowl, combine flour, baking powder, baking soda, salt, and cocoa.

3. In another bowl, combine oil, milk, eggs, vanilla, and sugars. Stir in zucchini.

4. Add wet ingredients to the dry and stir until just combined. Fold in chocolate chips if using.

5. Fill the prepared muffin tins until the cups are 3/4 full.

6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove to wire racks until completely cool.

 

Meatball Stroganoff

Meatballs:

2lbs Lean Ground Beef

1 cup Italian Bread Crumbs

Salt & Pepper to taste

1/3 cup Milk

Sauce:

2 Tbsp Olive Oil

2 Tbsp Butter

1 Medium Onion, Halved & thinly sliced

3 Cloves of Garlic, Minced

2 4oz Cans of Sliced Mushrooms (or equivalent of fresh sliced mushrooms)

1 Tbsp Paprika

4 Tbsp AP Flour

2 cups Beef Broth

8oz Sour Cream

For Serving:

Egg Noodles

1. Preheat the oven to 400 degrees. Mix together all meatball ingredients until well combined. Form into 36 1" balls (I use a scoop to keep them uniform). Place on a large baking sheet lined with parchment paper. Bake for 25-30 minutes.

2. Place olive oil and butter into a large frying pan over medium heat. When butter is melted, add the onions and mushrooms. Gently cook until the onions are softened and translucent. Add garlic and paprika and cook until fragrant. Sprinkle flour over the vegetables and stir to combine.  Slowly add beef broth, stirring, until thickened. Add 1/2-1 cup of the sauce to the sour cream and stir (this warms it to keep it from splitting). Add the sour cream mixture to the sauce and stir to combine. Remove from heat.

3. To serve, place meatballs over egg noodles and pour the sauce over top.

Christmas Joy and Culture Building

We, as women, are in a very unique position in building culture. As keepers of the home, we have the glorious task of shaping and making the people in our care. This takes on special meaning and weight during the Advent and Christmas seasons.

The Advent and Christmas seasons are a time of great anticipation - a time of looking forward to and then celebrating our coming King. We are in the distinct position of putting hands and feet on this. If we are intentional, we can train our people in joy. We can spread joy around like glitter with special activities, treats, and foods. We can give our people a small taste of eternity in the here and now.

We don't do this to gain glory for ourselves - to have beautiful crafts, delicious treats, and charming photos to share on social media. We don't do this as an end to itself, like our annual material overindulgence. We do this because our God is love and His coming is joyous. This is the training ground where we learn to look in anticipation to the coming of the Lord and learn to celebrate His coming.

If we are not careful, we can see these activities, foods, and the like as small and insignificant - not that important. Nothing could be further from the truth! Luke 13:20-21 says that the kingdom of God is like leaven - such a small thing. As anyone who has made bread knows, it takes a tiny bit of yeast to grow great loaves of bread. It is precisely these "little things" that take hold in our souls & the souls of our children that grow and spread, expand God's kingdom and establish culture. We sow these things in faith knowing God will grow our small offerings into big things in our children, grandchildren, great-grandchildren, our church community, and His kingdom at large.

This won't look the same for every family. Build your culture in your home. Start where you are, being careful not to compare your beginning with someone else's middle. You can certainly use others' ideas as a jumping off point. But, if your family doesn't like gingerbread, don't force it. If they aren't into crafts, find something that brings joy to the family God has given you. If there's a treat you love and they don't, give it up joyfully. Hold all things loosely. There should be an attitude of "get to" not "have to." We are building anticipation and celebration, not dread. If you aren't sure where to start, ask your husband, your family, or other ladies in the community. 

So ladies, this Advent and Christmas season, fill your homes with wonderful scents and tastes. Swell its walls with love and laughter. Spread joy. Grow God's kingdom, looking forward in faith to the growing kingdom God promises to bring about with our tiny offerings of cookies, games, glitter, and colorful packages.

 

Stove top Candied Walnuts

 

Ingredients 

¼ cup white sugar

¼ cup brown sugar

½ teaspoon salt

¼ teaspoon cinnamon 

2 tablespoons vanilla

2 cups walnut halves

2 tablespoons butter

Instructions

• Prepare baking sheet or tray lined with parchment paper. Set aside.
• In a skillet or pot over medium heat, combine brown sugar, white sugar, butter, salt, cinnamon and vanilla. Stir occasionally. It will start turning into a dark syrup once the butter has melted and sugar caramelized. Once the sugar is no longer grainy, reduce heat to low and stir in the walnuts.
• Quickly stir walnuts until evenly coated. Try to separate each walnut while stirring. This is easily done if walnuts are not overcrowded.
• Pour candied walnuts on prepared tray with parchment paper. Quickly separate walnuts before the caramel hardens using two wooden spoons. 
• Allow walnuts to cool completely. Break apart any remaining clumps. Store in an airtight container for up to three weeks.

Peanut Butter Chocolate Chip Protein Bites

1 cup oats (uncooked)

1 cup creamy peanut butter

3 scoops vanilla protein powder

2 TBSP honey

4 TBSP mini chocolate chips

Combine all ingredients in a bowl. Use a small scoop to scoop out and form into a ball. Enjoy!

Yield 16 bites

Per one bite:

154 calories

12.8g carbs

9.8g fat

6.6g protein

2g fiber

 

Crockpot Freezer Meals

 As be begin the process of doing some home remodeling, I began to realize that I would need to get creative to keep us fed and within our grocery budget (i.e. not eating out).  Not only would I have to come up with meals that could be assembled ahead of time and frozen, but ideally, they would also use the Crockpot in case the kitchen remodel prevented me from using the oven. Due to some dietary restrictions, the recipes below are the ones on which I landed.

The plan is to prep and freeze them in freezer bags, doubling each recipe, so that I will, ideally have enough meals for around a month.

Crockpot Chicken Noodle Soup from The Family Freezer

Crockpot Balsamic Chicken with Pears and Mushrooms from Once a Month Meals

Crockpot Shredded Chicken Quesadillas from The Family Freezer

Crockpot Barbeque Chicken from Sweet Peas and Saffron

Crockpot Red Pepper Chicken from The Family Freezer

Slow Cooker Lemon Garlic Chicken Thighs from Sweet Peas and Saffron

The Best Dang Crockpot Teriyaki Chicken from Sweet Peas and Saffron

Slow Cooker Sweet Potato Chicken Curry from Sweet Peas and Saffron

Crockpot Bacon Balsamic Chicken and Vegetables from The Family Freezer

Honey Bourbon Chicken from Mommy's Fabulous Finds

Healing Chicken and Rice Soup from Pinch of Yum

Instant Pot Coconut Tandoori Chicken from Pinch of Yum (includes Crockpot instructions)

Sheet Pan Chicken Pitas with Tzatziki from Pinch of Yum (Not a Crockpot recipe)

Slow Cooker Spaghetti and Meatballs from Creme de la Crumb

Slow Cooker Honey Garlic Chicken and Veggies from Damn Delicious

Easy Crockpot Meatball Stew from Family Fresh Meals

Slow Cooker Swedish Meatballs from Lauren Grentman

Enjoy! Jennifer

Perfect Pizza Dough

A couple of notes on this.  I usually double this recipe and it makes two good sized pizzas (I use 13x18 sheet pans).  I've tried with both bread flour and All Purpose.  Because of the extra stretchy gluten in Bread flour, All purpose is easier to stretch out to cover the entire pan. I also sneak in some grated Parmesan cheese from time to time. 

Ingredients

• 2½ cups flour
• 1 teaspoon salt
• ½ tsp garlic powder
• 1 tsp basil
• ½ tsp oregano
• 2 teaspoons sugar (optional, I no longer use)
• 1 tablespoon olive oil + more for coating
• ¾ cup warm water
• Heaping tablespoon yeast

Instructions

Dough

1. Place flour in mixer bowl.
2. Top with salt, sugar, herbs and yeast.
3. Add water and oil. Should make a soft dough that isn't sticky at all.
4. Knead until dough is smooth and elastic.
5. Cover dough with a light coating of olive oil.
6. Cover mixing bowl and let dough rise until at least doubled - a couple of hours. It's okay if it goes longer.

Preheat

1. Preheat the oven to 475°.

Rolling the Dough

1. Gently put the dough on a lightly floured surface.
2. Next stretch, and toss your dough to fit your pan. 

Topping

1. Place dough on pan.
2. Spread with sauce of choice.
3. Top with meats, vegetables, and cheese.

Bake

1. Turn oven temperature to 450°
2. Bake for 8-15 minutes.
3. Cut and serve

November Christmas Prep

     Every year, I try my best to be ready for Christmas long before it arrives. If I don't, I'm a frazzled mess and no one can really enjoy the holiday season. I truly believe that November is the month to prepare for Christmas and December is the month to enjoy Christmas. We take the entire month of December off of school and kill our bucket list. We bake cookies. We make gifts. We watch all of the holiday movies. It's wonderful.
     That said, I have to have a list or nothing gets done. I found a really great one on Pinterest, but when I went to look for it last year, it was gone. I was on the verge of panic when I talked myself down and decided to make a list of my own. That's what I'm sharing today. I hope it helps facilitate a restful and memorable Christmas season for you and your family.

Cream cheese and jam strudel

I just realized that I blog for me. I blog all of those recipes that I make or modify that can't be found elsewhere. I write them here so that when I want make them again, I can find them all in one place. Otherwise, I'd totally forget that they exsist.
Case in point, I'd forgotten that I made crock pot bread until I jumped back on today to share this recipe and saw that I'd made it when my stove gave up the ghost. Someday, I hope to have my full faculties back. Today is not that day.
I love strudel. Crispy on the outside, sweet filling on the inside. I do not love the amount of time and effort that goes into a really good one, so I've come up with a cheater recipe. It is seriously one of the easiest things I've ever baked. It doesn't hurt that it looks totally impressive and tastes delicious.
The secrets are frozen puff pastry and jarred jam. Add in some sweetened cream cheese and you feel like a pastry chef.
So, here is all you need:
1 frozen puff pastry (thawed according to directions)
4oz cream cheese, softened
2 TBSP sugar
1 tsp vanilla
4 TBSP jam (I used seedless blackberry, but any flavor works)

You see how I snagged the first piece before my kids even knew it was out of the oven?

Preheat the oven to 375°. Place the thawed pastry on a piece of parchment paper large enough to fit a jelly roll pan. Using a rolling pin or flat-sided glass, roll it out to about 12"x16". Gently lift the parchment and pastry onto a jelly roll pan. Slice each side into one inch wide strips, leaving the center third for the filling.

Mix the cream cheese, sugar, and vanilla in a small bowl until smooth. Spread down the middle of the pastry. Top this with the jam, spreading until smooth.

Criss cross the strips, alternating sides. Seal up the ends by crimping them together. Bake at 375° for 25 minutes or until golden brown.

We especially enjoy this while warm, topped with homemade whipped cream.

This is one of those goodies that can come together in about 30 minutes. It's great for busy weeknight desserts, unexpected visitors, or lazy Saturday morning breakfasts.

Enjoy!

Slow cooker bread

My oven gave up last week. Luckily, my stovetop is still cooperating. Let's just say that my Crock Pot and I have gotten really close.

Then it snowed. As we all know, snowy weather is baking weather. I was craving fresh baked bread. No dice.

Then it dawns on me, why can't I bake bread in my Crock Pot? I go scouring the internet looking for a bread recipe. As luck would have it, I find a healthy one with whole wheat flour, oats, and wheat germ. I mix it up. It bakes nicely, and....it's dry.

Round two. I skip the internet recipe, but use the same baking method. Bingo!

Ingredients:

1 TBSP yeast
1/4 cup warm water (~110 degrees)
1 cup warm milk
1 large egg
2 TBSP olive oil
2 TBSP honey
1 tsp salt
2 3/4 - 3 cups flour

1. Turn your slow cooker in high. Grease a 1.5 quart glass mixing bowl and set aside.  Dissolve the yeast in the warm water. Add this to a large bowl with milk, egg, oil, honey, and salt. Stir to combine.

2. Add flour 1/2 cup at a time and stir until a dough ball forms. Knead the dough for about 5 minutes, adding additional flour if needed, until it is smooth and elastic. Turn the dough into the mixing bowl and LOOSELY cover with foil.

3. Place 1/2 cup of water and a flattened, crumpled ball of aluminum foil or a metal trivet into the bottom of the slow cooker. Set the covered mixing bowl on top. Cover and cook on high 2 hours 45 minutes.


Unfortunately,  I didn't take any pictures, because it went straight from the Crock Pot onto the dinner table. Though I certainly recommend allowing it to cool before cutting it.

Because I love a good shortcut, I use an extra large bowl to do my mixing and I then knead it in the bowl so I don't have as much clean up to do.

Now, I will say that this is not as fluffy and soft as bread baked in an oven, but it's easier and a wonderful stand in for times when you want bread and your oven is on the fritz or, say, it's really hot outside.

Best of luck! Let me know how yours turns out!

Meal Planning

I'm still alive over here! Apparently, I'm a fits a fits and spurts kind of blogger. I recently made a large meat purchase and thought it might be helpful to know what I cook to keep our budget so low. I currently budget $350 per month for 5, sometimes 6 (we have one away at college eight months out of the year).

OK, here's what I bought:

10lbs. ground beef $1.99/lb

10lbs. Country pork ribs $1.49/lb

10lbs. chicken drumsticks $0.89/lb

10lbs. chicken leg quarters $0.49/lb

7lbs. boneless skinless checken breast $1.69/lb

4lb chuck roast $3.49/lb

TOTAL: Just under $75

By making a trip to the grocery (Aldi's and Sam's) for some staples and adding that to the items I already have in my pantry, fridge, and freezer, I was able to plan out 29 meals. I also plan in leftover days (about one every 5-7 days) and we buy take and bake pizza on Sundays (with a coupon), so I actually have enough meals to last us about five weeks. So, with keeping chickens, thus having fresh eggs always on hand and adding in breakfasts and lunches for the weeks, you can see how I keep our costs so low.

So, above you see our menu for that period of time. I don't necessarily go down the list in order, but try to mix it up, so that we aren't left with beans and soup at the end of the month. I also try to scan the menu every few days and make sure that the recipes that use fresh produce are made before the produce goes bad. Pretty simple system.

And I made my menu board out of a frame from the dollar store and a pretty sheet of scrapbook paper. It hangs on the wall in my kitchen and I erase each meal as we eat it.

Gardening - Plants or seed?

You've gotten your raised bed set up...now what? I recommend that if you are a first time gardener, you buy plants to start. Success in your first year makes you more likely to continue on to your second year. It will cost you more up front, but will give you a jump start as you figure everything out.

Of course, there are also those plants that grow just well by plunking a seed in the ground and calling it a day. Below is a list of common backyard vegetables and herbs and whether you should buy plants/start seeds or sow in the ground.

Buy plants/Start seeds:

Basil               Broccoli               Brussels Sprouts            Cucumbers            
Eggplant        Squash                Sweet potatoes               Tomatoes  

Sow in ground:

Beans            Carrots            Corn            Garlic            Kale            Onions
Peas              Potatoes         Radishes    Spinach

To save even more money on your garden, seeds are the way to go. Buying through seed catalogs will give you a greater selection and larger quantity of seed for your dollar. You will also be able to buy heirloom seeds to grow vegetables that you could never find in a store because they don't transport well. They often taste better, as well. However, for a very small garden, the seed packets sold through seed catalogs often have more seeds than you can use in a season and you will need to store them. Shipping can also be cost prohibitive. When just starting out with one raised bed and starting your own seeds, it is fine to buy the small packets at your local garden center.

There are as many ways to start seeds as there are people who garden. You can start them in trays in a window sill. You can grow them under lights in your basement. You can start them in eggshells, egg cartons, toilet paper rolls, and on and on and on. Here is my two cents on starting seeds. I have tried a few different trays and some egg cartons, with not much success. I am terrible about over-watering and under watering. I also lack the space in areas where they will get enough sunlight to not have them in the way of everyday life. So, I'm trying something new this year. I have been saving milk jugs for a few months. I am going to cut them open, add soil and seeds, tape them back together. I will then set them outside without the lid, so that they can get some moisture, in an area that gets lots of sun - essentially making little individual greenhouses. The bonus to using this method is that I won't have to harden off the plants to acclimate them to the outside conditions, like I would have to do with plants started inside.

I will start the first of my seeds this week (February 15). Here is my schedule:

Week of February 15:
Broccoli
Brussels Sprouts
Tomatoes
Week of March 1st:
Basil
Eggplant
Lettuce
Week of March 15th:
Cucumbers
Squash
Week of April 5th:
Sweet Potato slips

It is very easy to get excited and plant a bit of everything or what you picture you should be growing. I say take stock of what your family eats most and plant that. You could grow the most beautiful radishes around, but if your family hates radishes, your time and effort were wasted.

Gardening - Setting up a raised bed

A great way to keep yourself in fresh, tasty produce for pennies is by growing it yourself. This can seem like a daunting task, but really it doesn't have to be. My best advice is to start slow. I am one of those people that tend to jump into a project with both feet - lasers set to fire!  Then...I burn out, because I've tried to do everything at once instead of breaking it down into smaller, easier to digest pieces. This is VERY true in gardening.

Start with containers if you aren't comfortable or ready for a full blown garden. Grow some pots with your favorite herbs this year. Next year, try some tomatoes, potatoes, or green beans in planters. Mint makes everyone feel like they are a master gardener. Just, please take my advice on that one and keep it in the pot. You can not drink that many mojitos and juleps without losing your job, your spouse, or both.

There are 1,000 different ways to grow vegetables. I, personally, use raised beds. They are more efficient (in my humble opinion). You get more produce from less space and you spend less time weeding. As a lazy gardener, it is right up my alley!

Here is, basically, how I started. I decided how long I wanted my bed. I choose 8 feet. It is three feet wide, so that I can reach the middle of the bed from each side. You never step into a raised bed to avoid compacting the soil. I laid down a layer of cardboard in an 8x3 rectangle in the Fall. I threw my vegetable and fruit scraps, coffee grounds and eggshells on it all Fall and Winter, adding a layer of newspaper as the scraps composted down. I repeated this process until planting time (usually the first week of May in our zone). Though, if you are just starting now, you can forgo the scraps. I was just trying to get a jump start on the composting process.

We put down concrete blocks around the rectangle. You can use boards, branches, straw bales, whatever to hold in the soil.  We filled it in with 1 part peat moss, 2 parts top soil, and 1 part compost. These are all readily available at your local garden center. I have since matured my own compost enough that I shouldn't have to buy it again.

Now your bed is ready for planting!  I'll have future posts about starting plants from seed, how much to grow per square foot, harvest and food preservation, and things of the like, but I highly recommend the book The Weekend Homesteader by Anna Hess. She goes much more in depth about gardening than I ever could here.

Pinterest is always a wealth of information on...pretty much anything, including gardening. I do have a Pinterest board titled Grow It. My user name is eatingelephants if you want to peruse my gardening pins.

Make it Yourself - cheese

Cheese is expensive, y'all. Full stop. Now, while I am no Caroline Ingalls, buttering and aging cheese for my family on the pantry shelf, I have dipped my toes into cheese making. I will say that mozzarella is my favorite, but this recipe for farm cheese is the most accessible, easiest recipe I've tried. You don't need rennet, citric acid, or any aging. As a matter of fact, part of its appeal is that you likely have everything you need to make it right now.

For the cost of a gallon of milk (under $3 if you're doing it right), and a half hour of time, you can have about a pound of delicious farm cheese and heaping helping of whey to make crepes, pancakes, or as a power-packed drink for yourself or your chickens. (You DO have chickens, right?)

This is not the stuff that you Kraft sells, wrapped in plastic on your grocery store shelves. It isn't a hard cheese. It is soft and crumbly - more like a feta or ricotta with a very mild flavor. It lends itself well to adding garlic, herbs, and the like.

So here's what you'll need:
1 gallon of milk - any milk will do, but whole milk makes for a tastier cheese.
1/2 cup apple cider vinegar (I make my own, but that's another post!)
1 Tbsp salt
minced garlic, herbs, or whatever else you'd like to add

• Place your milk in a large pot, bring to a boil
• Remove from heat
• Pour in vinegar and stir
• Wait for the cheese curds to separate from the whey. You will know that this has occured when the whey is yellowish and clear - not white.

• Pour the contents of the pot into a colander lined with cheesecloth, a bandana, or a clean cloth napkin (like I did here) set into a large bowl to catch the whey.

• Add salt and/or herbs
• Gather the cloth up and give it a good twist to remove the excess whey. Be careful. It is very hot. Because of this, I sometimes tie the corners of the cloth together over a skewer and hang it through the handles on my kitchen cabinets, allowing the excess whey to drip out.
• That's it! You now have about a pound of farm cheese. Eat it on salads, in pastas. Spread it on crackers or eat it straight from the bowl.

Make it Yourself - bread

I have found my new go-to bread recipe. I used to prepare a dough in my bread machine and bake it in the oven, though I had to keep a close eye on the timing, this worked...until my bread machine went kaput. I've looked for an easy recipe ever since. I found it! I remember reading about Jim Lahey years ago in Martha Stewart's Living magazine, but I didn't own a Dutch oven. I clipped the article anyway (this was long before Pinterest). Well, my neighbor mentioned that he has made bread this way, so I went searching. Apparently, good ol' Martha also had him on her show. You can find the link (with video, no less) here.

This is a super easy bread that is crusty on the outside and chewy on the inside. It is great for sandwiches or stand alone. The beauty of it all is that you mix up a few ingredients at night and leave it alone for 12-18 hours. You let it rise again for a couple of hours and bake it in a hot Dutch oven. So easy!

Enjoy!

Meat shopping trip

After my No Spend month and a half and the holidays, my pantry and freezer were looking pretty bare. I was in Taylorsville this morning - a small town outside of Louisville and decided to stop into Country Mart and stock up on meat.

This is one of the ways I am able to save so much money on my grocery budget each month. I hit Country Mart every three months or so.

Well, here is what I got today!

Here's the list:

20lbs potatoes

17 1/2lbs pork butt

10lbs breakfast sausage

6 1/2lbs chicken legs

10lbs pollock

10lbs sirloin pork steaks

10lbs bacon

Total? $112!  That's just over $1.50/lb for the meat!

There are great deals out there if you are willing to look and maybe go a bit off the beaten path.

My monthly menu board

For those who are curious what my monthly menu looks like, here it is. This is the product of me taking inventory of what is in the house, looking at our past menu items, and planning it out for the month. It is just a dollar store frame with the cardboard removed and a sheet of scrapbook paper inserted.

This will be our menu from December 10-January 12. Each time we eat something, I just wipe it off so I know what is left. I try to stay pretty true to the order, but there are always times when I've forgotten to thaw a meat or something else comes up. Doing the menu on a dry erase board keeps me from having to rewrite the whole menu if things get juggled around a bit.

I always keep frozen chicken breasts and we have a handful of chicken recipes that get rotated through. As you can see I try to use big and either inexpensive or on sale cuts of meat for several meals, saving both time and money. This month, it's pork shoulder and a spiral sliced ham that was on sale for the holidays. As per usual, beans make a few appearances monthly, as do breakfast foods. Leftover nights are planned in and I try to have a dessert on those nights as an incentive to clear out the fridge.

We pick up take and bake pizza (using a coupon) nearly every Sunday, so those days aren't included on the menu. We will also have Christmas Eve with my parents and Christmas dinner with Anthony's mom, so I don't have to worry about those days, either.

This is just what I have found has worked for me over the years. This is not the first "system" I've used, but it seems to be the most practical and the easiest.  It also helps to keep our grocery budget low, because I use what I already have, know what I'll be cooking from night to night, and uses up leftover food before it has a chance to go bad.

In case  you were wondering, yes, that is a tub of Lincoln Logs and an IKEA kiddie stool in the picture. I cropped out the Animals of the World encyclopedia and A Picture Book of Frederick Douglass, as well as a stack of coupons waiting for me to clip them. It's pretty real over here guys!