Cooking Frugal by Catherine

MPM: What just happened?

2011-02-21T08:47:00.000-08:00

Well, I thought I hadn't posted here in about 2 weeks - more like 2 MONTHS! Wow! But I have been on a roll with meal planning. This week is a busy one for us, but there is another factor to throw into meal planning: we are out of ground beef and I would like to wait for a sale to buy more. On top of this, Mike has proclaimed that he is "sick of beans." Talk about challenging!

Monday: We have some leftover taco filling (ground beef and black beans) that we will use to make either taco salads or nachos.

Tuesday: I have a meeting and I already promised Mike a night of chili dogs and corn muffins. The corn muffins are in the freezer and I bought hot dog rolls at the store on Sunday. The chili is from the freezer as well.

Wednesday: I've started attending a local Zumba class which meets at 6pm - EARLY! I will try to get home early and put together a pan of baked ziti (no meat, maybe some peas) and put it in the oven before I leave. Mike can take it out when it is done and serve himself or wait for me to get home. The only issue with this item is that I have no ricotta and I don't really want to buy any. The current plan is to make some soft cheese from an extra package of sour cream that I have. I have done this before, but didn't like the cheese much by itself. However, I think it will be suitable for baked ziti.

Thursday: Leftover Chicken Pot Pie from Sunday will need to be finished by this point. I might switch Wednesday & Thursday if I run out of time to make the fresh cheese earlier in the week.

Friday: Pizza night! I've been mixing it up a bit and trying different things with my pizza dough recipe. Last week I made some bread sticks which we really liked as well as 2 thinner crust pizzas. I'm going to see if I can make 4 thin crusts out of one batch of dough without the quality diminishing too much. I can parbake the extra 2 crusts and save them for a busy week or when I would like Mike to put dinner together.

MPM: Holidays are upon us!

2010-12-13T12:24:00.000-08:00

Less than 2 weeks until Christmas and it is definitely time for holiday parties and other fun! This also means that Mike's work schedule is ramping up due to extended holiday hours.

Monday: This morning I started the crockpot with a variation of Stephanie's Salsa Chicken. My version this morning was sans beans. A can of corn, a can of petite diced tomatoes, a small can of green chilis, and about a pound of frozen chicken. I will cook up a pot of rice when I get home to go with it.

Tuesday: It is definitely turning into soup weather around here! I'll set the bread machine in the morning and make a steaming pot of turkey noodle soup when I get home from work.

Wednesday & Thursday: Mike is working until 9pm both nights, so I'll probably throw together something simple for myself.

Friday: Mike is going to see TRON Legacy in 3D IMAX, and I am staying home as 3D movies make me motion sick. I will make some English Muffin pizzas for before he leaves so he doesn't spend too much on movie theater food.

Saturday: We have a holiday party to go to, so we are eating there.

Sunday: I'm going to either make a Chicken Pot Pie or a chicken and rice casserole from a recipe from Campbell's. It will depend on how much energy I have left at the end of the week!

MPM: Shortened Week

2010-12-07T08:21:00.000-08:00

Well, I knew Monday and Tuesday were planned out for me, but that doesn't excuse this being late!

Monday: Had dinner out. We had planned on meeting Mike's co-workers, but we missed them (they must have eaten fast). We still had some delicious Italian food, though.

Tuesday: I have a meeting, so a quick meal of green beans, chicken nuggets and french fries is on the docket.

Wednesday: Things will slow down a bit and I will make a meal of Easy Enchilladas with leftover rice and some frozen home made refried beans.

Thursday: Spaghetti and meatballs haven't been on the list in a while. More green beans while we have fresh ones to eat. If I am on my game, I will program the bread machine in the morning and have fresh bread to go with it.

Friday: Pizza night! Last week I was half asleep when mixing the pizza dough and had to mix in the olive oil after the dough had come together. This resulted in a chewier, crispier crust. I'm not sure if I want to attempt this again, though. We'll see. My recipe is always in flux!

MPM: Skipped a week

2010-11-29T07:06:00.000-08:00

Last week was crazy and short due to Thanksgiving, so I gave myself a planning break. I was also at the end of my solid week of migraines, so I needed it. But this week we are back in the swing of things! December is just around the corner, and being organized during the season helps me to say relaxed and enjoy the fun.

Monday: We have our first concert of the season, so we need to have a quick dinner. Hot dogs and macaroni and cheese.

Tuesday: No rushing around, and in for the night, so I am going to make a Mexican Pasta Casserole so that we have some leftovers in the house.

Wednesday: My mom is coming over for dinner and we will have chicken stir-fry served over rice.

Thursday: Pizza night! Mike is working on Friday, so Pizza night is moved. My brother might be coming over as well and it is easy to make some extra pizza to make it a party.

Friday: I will be fending for myself as Mike is working late.

MPM: Keep on keeping on

2010-11-15T11:21:00.000-08:00

I can't believe that today marks the middle of November! Seems like time is just flying along and I am racing to keep up. Fortunately, doing a menu plan every week has kept dinner time under control.

Monday: Tonight I am going to make Spaghetti with meat sauce. There is a sale on ground beef at the local grocery store, so I will be picking up 10 pounds to freeze. It will be nice to cook up some fresh meat for this meal instead of using something frozen out of the freezer (even though it is sooo much more convenient!) I will steam the rest of the fresh green beans to go along with this.

Tuesday: Over the weekend, I made a delicious Chicken Pot Pie. We will have some of the leftovers for dinner.

Wednesday: Mexican night! Depending on what we are in the mood for, we will either have Mexican Pasta Casserole or tacos.

Thursday: Stir fry! Lots of veggies and chicken to use. I also want to use up the leftover bamboo shoots that are in the fridge. Will make white rice to go with it. Yum!

Friday: Pizza night! Last Friday we were out and did not have homemade pizza. This week we will be very happy to be on schedule!

MPM: Menu Planning as a part of life

2010-11-08T08:26:00.000-08:00

It is becoming routine to start thinking about a menu on Monday morning. I come here out of habit and out of a desire to have less stress in my week. Planning out meals ahead of time makes me happy! Here's what I've got for this week.

Monday: I have leftover bread from this weekend and some pre-cooked meatballs in the freezer. Spaghetti and meatballs with home made bread (possibly made into garlic bread table-side). Yum! This will be an easy meal to put together. While preparing dinner, I will use the quick-soak method to cook up some black beans.

Tuesday: Taco night! With a mixture of black beans and ground beef, we'll have the choice of hard or soft taco shells. Hopefully we'll have a little bit of meat mixture leftover for lunches or snacks, but I'm not holding my breath on that one!

Wednesday: Stir Fry. It has been a long time since I've made stir fry. I will probably have to cook some frozen uncooked chicken to make this, but it should not take very long. Also, we have lots of veggies around in the fridge and freezer. I'll make a pot of rice and we'll be good to go.

Thursday: Baked macaroni and cheese with ham. I will either use the package of Kraft home-style mac and cheese that I have laying around or I will make it from scratch. Either vegetables or salads as a side.

Friday: Pizza Night! Nothing fancy this week. Just home made pizza with personalized toppings. We always look forward to pizza night.

MPM: Week 4!

2010-11-01T11:12:00.000-07:00

I am so excited to be posting my fourth menu plan Monday in a ROW! WOW! So, here it goes.

Monday: Tonight I'm going to make macaroni and cheese and hotdogs wrapped in crecent rolls. I'll let Mike pick if we will have a veggie or salads.

Tuesday: I have a meeting and it's election day, so dinner will be early and easy. Chicken patty sandwiches with pretzels or chips.

Wednesday: A "fend for yourself" day! I'm supposed to take my sister out to dinner as a birthday treat, so Mike will be probably having sandwiches for dinner or possibly chicken nuggets or grilled cheese. All easy things we keep around the house for these sorts of meals.

Thursday: We have a bunch of tortillas that need to be used up, so tonight will be make your own quesadilla night. We have leftovers to be used as well as shredded chicken in the freezer. I think I'll break out the griddle so we can make a few at a time. This will be quick and easy, but also filling and fun!

Friday: Definitely Pizza Night! We missed pizza night last week due to a birthday celebration, so I have a feeling we'll be ready this week. I bought some mozzarella sticks (farm fresh brand) to try, so if we are feeling like an appetizer, I'll throw some of those in the oven.

I don't usually plan meals for the weekends, but this week, Mike is not working nights at all! So, here we go!

Saturday: Soup and Bread. I'm going to make a loaf of rye bread with the bread machine (and possibly bake it in the oven?). I'll also make a nice pot of chicken and noodle soup. I've got homemade stock in the freezer as well as already chopped carrots and cooked shredded chicken. I just have to pick up some more celery this week.

Sunday: After a busy week, a night of leftovers is in order. Or, if we are so inclined, we may pick up Chinese food. For some reason, Chinese food and Sundays go together for us!

MPM: Week 3!

2010-10-25T07:54:00.000-07:00

After quite the crazy weekend, my brain is on the fritz. But I still managed to pull together a solid menu plan for this week. As always, it's flexible, and actually includes a few meals that didn't get eaten last week.

Monday: Today is a "fend for yourself" type of day. I won't be home for dinner at all, and Mike will probably have sandwiches or leftovers or pizza rolls. It's good to have "emergency" meals that anyone can put together on hand!

Tuesday: We are finally going to have the fajitas that I planned for last week. I have been looking forward to them since last Monday, so we are fitting them into the week early.

Wednesday: Pasta night! I have some sausages in the fridge that I will cut up and put in meat sauce and I have an open box of spaghetti to finish. If we're lucky, I'll get the bread machine set up with the timer so we can have fresh bread with dinner. Yum!

Thursday: Trick-or-Treat night! I'm having family over to help with handing out candy, so I'm going to put together a crock-pot of Mexican Lentils that we can use to make nachos or taco salads. I'll probably just set up a taco bar and let everyone have at it.

Friday: Pizza night! No new trials this week, just the normal pizza.

MPM: 2 weeks in a row!

2010-10-19T07:48:00.000-07:00

I shouldn't get to excited about actually posting 2 weeks in a row, but I'm feeling inspired. (ps - I finished writing this on Monday, but I totally forgot to post it!)

Monday: This morning I got a batch of Pizza Soup going in the crockpot. We'll have salads and cresent rolls with it to round out the meal.

Tuesday: I have a rehearsal at 6pm, so we will eat when I get home. Chicken Patty sandwiches will be something easy that Mike can get started. We've got rolls that need to be used as well.

Wednesday: Fajitas are the order of the day. I have chicken that is marinated and ready to go in the freezer as well as onions and peppers that are already cut. We have tortillas that were on sale at the beginning of the month that need to get eaten up. I even have some home made re-fried beans in the freezer.

Thursday: We are celebrating our anniversary this week, so we will probably go out to eat. Haven't decided where yet.

Friday: Pizza night! I bought a brick of mozzarella on sale a few weeks ago with the intention of making some mozzarella sticks for a pizza night. I like to mix it up a little. A google search later, I've come up with this recipe that looks very easy and yummy.

MPM: Trying this Again....

2010-10-11T09:09:00.000-07:00

Well, this is a depressing trend. I post menu plans for a few weeks, and then I stop only to start up months and months later! At least I can say this: I HAVE been menu planning almost every week since the summer ended. It is always harder in the summer when Mike's work hours are during dinner time and we don't eat together. I eat crackers and cheese for dinner a LOT that way. Anyway, I have decided to not plan meals for the weekends OR days that Mike is working late. Also, it's always subject to change! The main challenge is to plan based on what we have on hand or fresh produce that is available on sale or at the farmers market.

Monday: Taco Bake (recipe from Kraft). This recipe is different than the one I usually make, but I have a lot of mac and cheese that we haven't been eating, so I thought I'd give this one a try. To be served with a side salad or carrot sticks.
Tuesday: Chicken Patty sandwiches. We have rolls on hand that I don't want to go bad and the chicken patties were on sale last week with a coupon. I think I will make a pasta salad with lots of fresh veggies to go on the side.
Wednesday: Pizza Night. Friday Mike is working late, so I'll move Pizza Night to Wednesday so we don't miss out on our favorite meal of the week. Pizza is served top-yourself style with lots of veggies available!
Thursday: Sausage sandwiches with onions and peppers on hard rolls. Not only did I get some yummy chicken sausage on sale last week, there is a new bakery in town that I've been meaning to check out as well as the farmer's market which has great peppers at GREAT prices. It'll still be a quick and filling meal after I get home from the little bit of extra shopping.
Friday: Mike is working, so a short week for meal planning!

MPM: Continuing on

2010-05-10T06:54:00.000-07:00

I think I can, I think I can.....

Monday: Chicken Sandwiches and Macaroni and Cheese
Tuesday: Leftover enchiladas from Mothers' Day
Wednesday: Pasta casserole... something soft so Mike can eat it (he's having cavity work done in the afternoon). Jello for dessert.
Thursday: Possible movie night with a "snacky" dinner... popcorn chicken, dips & veggies, etc.
Friday: Pizza night!
Saturday: Leftovers or stirfry.
Sunday: Concert day! We probably won't need to eat dinner after we have a filling reception, but I will have to make a dessert to bring.

MPM: Back on the bandwagon

2010-05-03T08:28:00.000-07:00

Oops! I haven't formally menu planned since March! No wonder I have no idea what is in the freezer and I can't remember what we ate last week. This is not a great trend to start, so this is me trying to jump back on the bandwagon....

A lot of activities this week to plan around, so let's see what I can come up with.

Monday: We have some place to be at 6:30, so a quick dinner of hamburgers or chicken patty sandwiches will work. I've got some rice in the freezer to heat up for a quick and easy side dish.

Tuesday: Another quick dinner night. I need to be at a meeting at 7 and Mike doesn't get home from work until 6:30! Something's gotta give. An easy-peasy meal that can be easily reheated? Ravioli with meat sauce or meatballs I'll decide when I'm making it since I've got both ready to go.

Wednesday: Happy Cinco De Mayo! We'll have Pulled Pork "Carnitas" which I will make in the crockpot. I'll be using a variation of this recipe (no beer), so I have to add a few things to my grocery list!

Thursday: Going to my parents' house for dinner since my grandparents & aunt are in town.

Friday: It's pizza night! Hopefully I can make one and freeze the other (as we are getting ready for a big pizza party in a few weeks). A salad is a nice compliment to pizza.

Saturday: My sister's graduation! If there are any meals at home, they will be leftovers.

Sunday: Mothers' Day! I've invited my family over for dinner, and we'll be having enchiladas (chicken, re-fried beans and possibly leftover pork will serve as the filling) which I will put together on Friday or Saturday and have Mike put in the oven while we are at church.

MPM: Ides of March

2010-03-15T08:11:00.000-07:00

I actually did menu planning 2 weeks in a row! Wow. I forgot to post last week, though, so this is a retrospective as well as our menu for this coming week.

Last week -
Monday: Hamburgers with Uncle Ben's rice pouch
Tuesday: Baked Ziti
Wednesday: Lenten supper @ church
Thursday: Tacos
Friday: Pizza (my own recipe! Will work on perfecting it before posting)
Saturday: Whole Wheat Crepes
Sunday: Stir fry with rice.

This week -
Monday: Chicken, Rice, and broccoli with cheese sauce
Tuesday: Ravioli with meat sauce
Wednesday: Lenten supper @ church (I'm making chili to bring this week)
Thursday: Pizza (moved from Friday so we can have meat on it!)
Friday: No-meat Enchiladas

Menu Plan Monday

2009-11-16T07:58:00.000-08:00

This is feeling more, and more necessary!

Monday: Chicken & brocolli/cheese frozen meal "fresh steamer" thing.
Tuesday: Leftover mexican (chili / enchillada filling)
Wednesday: Leftover ziti
Thursday: Wanchai Ferry bagged meal with frozen veggies added
Friday: Homemade soup & bread

No pizza this week? I think this might fall on the weekend.

Menu Plan Monday

2009-11-09T09:13:00.000-08:00

I seem to be getting into the swing of things with this whole menu planning thing! I am enjoying the knowledge that I don't have to come up with something for dinner at 4:30, and also the freedom of mixing nights around and using the "plan" as more of a "guideline" when our stomachs guide us to something else. The key with the "something else"s is that they don't involve an extra shopping trip.

Monday: *Grilled Ham & Cheese Sandwiches, soup (gotta use up the ones from last year's sales!)
Tuesday: *Hamburgers & French Fries
Wednesday: Stir-fry, rice (one of these recipes, or something similar)
Thursday: Leftover chili & enchilada mix in either taco or burrito form
Friday: Pizza day

*The man of the house is cooking! I love this, since it was his idea.

Having someone else cooking on Monday & Tuesday also frees up some of my time for processing the pumpkins I bought last week with my mom's food processor which I borrowed over the weekend.

Menu Plan Monday

2009-11-02T07:12:00.000-08:00

I'm feeling a bit of the crazy-time-creep. Things that are normally under control are becoming uncontrollable. And writing this menu plan out will make the week feel a little less hectic.

Monday: Tonight will be leftovers from last week: Baked Ziti. I might pull out a frozen veggie, too. Probably green beans. And garlic toast, or course. yum. Then off to choir rehearsal.

Tuesday: I'm going to leave the cooking to the man of the house. Hamburgers and french fries. Then we will watch the premiere of V!

Wednesday: Pumpkin Penne Pasta with some cooked chicken thrown in for good measure. Also, bread in the bread machine and creamed spinach. My family is coming over for dinner, so hopefully they'll like it!

Thursday: Enchiladas again. I really liked the filling for these and the sauce is really good. Now if I only had a moment to make my own tortillas....

Friday: Now I can't remember if Mike is working late or not, but if not, I'll be making pizza, calzones, or stromboli with this recipe.

Saturday/Sunday: I have had a hankering for chili for a while now and with the sales on canned tomatoes, I have to use up my stash from last year. So, I'll definitely make a huge pot of chili over the weekend. We'll be able to use the leftovers in different forms over the next week. (Tacos, taco salad, chili mac & cheese, and whatever I think of!) I'll be using dried beans, so I'll probably start them soaking on Friday or Saturday morning.

Ahhh.. now I feel just a little more organized.

Karns Shopping Trip

2009-10-16T07:12:00.000-07:00

I thought I was going on a relatively simple shopping trip to our local chain, Karns, but when I discovered a catalina deal being advertised in the aisle, I stood around figuring out the best way to do it with my coupons. And I ended up getting $4 extra dollars back and some free Pillsbury products!

(just ignore the wine bottle in the background, it's more of a center piece)

Fortunately the store was not very busy, so doing 3 transactions didn't take up anyone else's time.

Transaction #1:
4 Pillsbury Crescent Rolls @ $1.67 each (4 $1 off coupons)

Subtotal: $6.68
Total after coupons: $2.68
Savings: $4
Result: $2 catalina coupon
~~~~~~~~~~~~~~~~~~~~

Transaction #2:
2 Grands Biscuits @ $1 each ($1/2 coupon)
2 Grands Cinnamon Biscuits @ $1 each ($1/2 coupon)
Used $2 catalina coupon from Transaction #1

Subtotal: $4
Total after coupons: $0.00 (!!!!)
Savings: $4
Result: $2 catalina coupon
~~~~~~~~~~~~~~~~~~~~~

Transaction #3 (my actual groceries):
4 Quaker Oats @ 1.17 each (2 $1.25/2 coupons)
2 Hormel Pepperoni @ $3.09 each (2 $0.55 coupons, doubled to $1)
1 Sara Lee Ham @ $4.69 ($3 coupon)
2 Breyers Yogurts @ $0.50 each ($1/2 coupon)
2 Malt-o-meal "Frosted Flakes" @ $2.59 each (2 $0.50 coupons, doubled to $1)
1 Turkey Hill Ice Cream @ $2 ($1 coupon)
1 packaged dried apples @ $3.40
1 coffee mate @ $1.89
1 Onion @ $0.96
4 Peppers @ $1.92
Used $2 catalina coupon from Transaction #2

Subtotal: $31.90
Total after coupons: $18.40
Savings: $13.50

Total Out Of Pocket (OOP): $21.08
Total Savings: $21.50

Menu Plan Monday

2009-09-28T08:23:00.000-07:00

I don't usually write out menu plans, but this week is feeling a little crazy, so I thought I'd put it down where I don't have to worry about forgetting what day is what. Of course, it's important to always go with the flow and be open to change just in case!

Monday: Baked Ziti (with peas in it) with leftover Beer Bread
Tuesday: Going to my parents for a Turkey Dinner (Thanksgiving in September?)
Wednesday: Pan-fried Chicken with Brown-ed Rice and Cauliflower
Thursday: Hamburgers on the Forman Grill with leftover rice or mac & cheese (make dough for Friday)
Friday: Homemade pizza (or if time gets away from me, boboli crusts from the freezer)
Saturday/Sunday: Leftovers.

Target Shopping

2009-07-04T10:25:00.000-07:00

Hit up Target knowing that my freezer was mostly empty. No longer! Also, getting very stocked up on those single-serving flavor packets. They are going to be great for vacations and being out where there isn't easy access to filtered water. Staying hydrated and not having to tolerate nasty water is always good.

9 boxes of Eggo BakeShop products - $1.50 ($1 coupon for each)
8 Crystal Lite 3 packs - $0.99 ($1 coupon for each)
2 Aquafresh Toothpaste Travel Sized - $0.79 (2 FREE coupons)
Cornstarch-based baby powder - $1.39

Total Out Of Pocket (OOP) - $5.81
Savings - $18.50

Double Coupon Week @ Kmart, trip #2

2009-06-11T11:44:00.000-07:00

I don't usually shop at Kmart so twice in one week is very unusual for me. Between this trip and the last one, I really noticed their lack of selection and the amount of products that were just completely out of stock! I'm thinking of one more trip this week, but I might have to go to the other Kmart in town to see if they are better at keeping things on the shelves (even if the other store is much dirtier).

2 Dry Idea - $7.98 (2@$3.99 each) (2 $2 coupons, doubled to full price)
2 Kotex Panty Liners - $2.58 (2@1.29 each) (2 $1 coupons, doubled to full price)
2 Head & Shoulders - $10.98 (2@$5.49 each) ($2 coupon, doubled)
2 Bic Soleil 4 packs - $10.58 (2@$5.29 each) (2 $2 coupons, doubled)
Reynolds Aluminum Foil - $4.49 ($1 coupon, doubled)
Velveeta Shells - $2.29 ($1 coupon, doubled)
Orville Popcorn - $2 ($1 coupon, doubled)
3 M&Ms - $2.67 (3@$0.89 each) (1 Free coupon, 1 BOGOF coupon)

Total Before Coupons: $43.57
Total Saved (coupons and doubling): $30.34
Total (with Tax) after Coupons: $15.72

Double Coupon Week @ Kmart, trip #1

2009-06-10T19:22:00.000-07:00

I would have done better if I didn't fall prey to the Pringles. Oh, the Pringles. I plan on going back at least once, maybe twice more this week to make use of printable coupon match-ups.

Skintamate Shaving Gel - $1.99 ($1 coupon, doubled to full price)
Skintamate Extra Gentle - $3.79 ($1.50 coupon, doubled)
Oust - $3.29 ($2 coupon, doubled to full price)
2 EZMac - $2.18 (2 @$1.09) ($1 coupon, doubled)
3 Pudding Packs - $3.87 (3 @$1.29) ($1 coupon, doubled)
Reese's 100 cal - $3.09 ($1 coupon, doubled)
2 Pringle Fat Free - $5.18 (2@$2.59) ($1 coupon, doubled)
2 Pringle Original - $3.00 (2@$1.50) ($1 coupon, doubled)
A1 Sauce - $4.49 ($2 coupon, doubled)

Total Before Coupons: $30.88
Total Saved (coupons and doubling): $22.28
Total (with Tax) after Coupons: $8.92

Shopping Spoils!

2009-05-20T18:59:00.000-07:00

Today I went to Target armed with many, many coupons. And I scored some serious markdowns.

Transaction #1-
Target Brand Sponges - $0.99 ($0.75 coupon)
Quaker True Delight Bars - $2.89 ($1 coupon, $1 coupon)
Crystal Light Singles - $3.99 ($1 coupon, $1 coupon)
Hunts Ketchup - $1.09 (Free coupon)
1/2 gallon Minute Maid OJ - $0.99 (clearance)
2 Kraft Shredded Cheese - $2.09 ($1 coupon, $1 off 2 coupon)

Total Out Of Pocket (OOP) - $5.29
Saved - $13.34

Transaction #2-
Target Brand Sponges - $0.99 ($0.75 coupon)
Quaker True Delight Bars - $2.89 ($1 coupon, $1 coupon)
1/2 gallon Minute Maid OJ - $0.99 (clearance)
2 Kraft Shredded Cheese - $2.09 ($1 coupon, $1 off 2 coupon)
Kashi Waffles - $2.10 ($1.50 coupon)
Coppertone SPF 30 trial - $0.99 ($1 coupon)
Act Popcorn - $2.20 (clearance)

Total Out Of Pocket (OOP) - $6.16
Saved - $13.04

Transaction #3-
Target Brand Sponges - $0.99 ($0.75 coupon)
Quaker True Delight Bars - $2.89 ($1 coupon, $1 coupon)
1/2 gallon Minute Maid OJ - $0.99 (clearance)
2 Kraft Shredded Cheese - $2.09 ($1 coupon, $1 off 2 coupon)
Kashi Waffles - $2.10 ($1.50 coupon)
Coppertone SPF 30 trial - $0.99 ($1 coupon)

Total Out Of Pocket (OOP) - $3.96
Saved - $11.04

I went to Giant on Tuesday before going over to Mike's. I gave Mike some stuff, so everything isn't pictured.

and

Transaction #1-
5 Kraft BBQ Sauce - $1 each (5 $1 coupons)
5 Wheat Thins - $2 each (5 $1 coupons)
5 Triscuits - $2 each (5 $1 coupons)
4 Ritz Crackers - $2 each (4 $1 coupons)
Wacky Mac - $1 each ($1 coupon)
2 Cool Whip Dip - $1 each ($1 off 2 coupon)
Halls Cough Drops - $1.29 each ($1 off coupon)
6 Kraft Singles - $1.69 each (3 $1 off 2 coupons)
2 Breakstone Sour Cream - $1.89 each
Instant Brown Rice - $0.89
Taco Bell Dinner Kit - $1.29
Sudafed - $1.00
2 Tylenol PM - $1.65 each

Total Out Of Pocket (OOP) - $27.36
Saved - $54.74
I also got 600 gas points which equals $0.60 off per gallon of gas!!! Definitely nice when gas just hit $2.33.

Much thanks to Kraft for some serious deals this week! Those coupons getting reset was awesome. I am still reeling over the OJ find.

Grocery Shopping

2009-05-07T18:05:00.000-07:00

A lot of the coupon-bloggers I read do this sort of post after they go shopping. I love them and I thought I'd share my spoils today.

Target

Transaction #1-
Hershey Bliss Bar - $0.99 ($1 coupon)
Chex Mix - $0.84 ($1 coupon)
2 Kraft Bistro Mac & Cheese - $1.50 each (B1G1 coupon)
2 Kraft EZ Mac - $0.79 each (B1G1 coupon, $1 coupon)
Target Brand Sponges - $0.99 ($0.75 coupon)
Quaker True Delight Bars - $2.89 ($1 coupon, $1 coupon)
2 Gillette Shampoo (B1G1 coupon, $2 coupon)

Total Out Of Pocket (OOP) - $3.08
Saved - $16.77

Transaction #2 -
Hershey Bliss Bar - $0.99 ($1 coupon)
Chex Mix - $0.84 ($1 coupon)
2 Kraft Bistro Mac & Cheese - $1.50 each (B1G1 coupon)
2 Kraft EZ Mac - $0.79 each (B1G1 coupon, $1 coupon)
Target Brand Sponges - $0.99 ($0.75 coupon)
Quaker Carmel Mini-Rice Cakes - $1.49 ($1 coupon)

Total OOP - $0.64
Saved - $8.74

Giant Foods

2 Artisan Wheat Thins - $2.50 each (B1G1 coupon)
2 Triscuits - $2 each ($1 coupon, $1 doubler)
Taquitos - $5.99 ($1 coupon, $1 doubler)
Mrs. T's Pierogies - $2 ($1 coupon, $1 doubler)
Turkey Hill Ice Cream - $2.49 ($1 coupon, $1 doubler)
Spike's Salsa - $1.99 (FREE coupon)
2lb Carrots - $1.59
1/2 gallon skim milk - $1.46
2 Giant Salsa - $1 each
Hot Pockets - $2
Bulk Sunflower Seeds - $1.60
Bulk Gummi Taratulas - $0.22

Total OOP - $16.85
Saved - $22.42

Total Spent - $20.57
Saved - $47.93

Water Bath Canning - How to get started!

2009-03-03T08:47:00.000-08:00

Fresh fruits and vegetables are plentiful and inexpensive in the summer, but what about the rest of the year? Wouldn't it be great to preserve and save those fruits and vegetables for the winter when pickings are slim? Canning is a great way to do this and save room in your freezer. There are 2 methods of canning: Water Bath Canning and Pressure Canning. The difference being this: Watter Bath Canning is for canning things that have a high acidic value (jams, some tomato sauces, etc), while Pressure Canning is used for items that have a low acidic value (green beans, and other whole vegetables). Now, I haven't done any Pressure Canning myself, so if you are interested in Pressure Canning, please try this resource. Everything from here on out will be about Water Bath Canning.

To get started, you will need a couple of tools:
- A large pot or Canner: When I got started I used my stock pot because I wasn't sure if I wanted to invest in a canner. It worked well, but I was always worried that something would go wrong - the jars were just barely covered by the water by the recommended amount. If you think you'll can more than 4 times, I would invest in a Water Bath Canner. Look for these at walmart (they ONLY have them during the canning "season" - summer) or your local hardware/homegoods store. I got mine for $25.

- Jar Grabber: This is basically a huge set of tongs that you use to take the finished jars out of the BOILING HOT WATER. You are going to want one of these so you don't end up with 2nd degree burns. They run about $10 or less at your local hardware/homegoods store.

- Funnel: This is to make sure that what you are canning safely makes it into the jars. There are special funnels for wide mouth jars, which is what I use. If you are going to can anything liquidy (jams especially), definitely get one. About $5 or less at your local hardware/homegoods store.

- Ruler: It is important to not leave too much space for air in your jars, and most recipes tell you exactly how much space is okay - having a ruler on hand in the kitchen is very helpful if you are not good at eyeballing 1/2 of an inch or less.

- Canning Jars: I would recommend checking your local craigslist or freecycle before buying these at the store. They can be found at walmart, some grocery stores, and my favorite - your local hardware/homegoods store! (You will need the corresponding canning rings for these jars) They amount of jars you will need depends on what you are canning and how many jars can be filled with your recipe.

- Canning Lids: These are NOT reusable. Please don't try, because it is not safe. They aren't very expensive, and you can find them the same places you can buy jars.

Now that you have everything to get started, what are you going to can? Think about the fruits and vegetables that are in season before you decide what to can. Buy things that are in season, on sale, or growing in your yard! The following is a list of what I made last summer - my first summer of canning!

- Peach (show above) & Plum Jam - I used the recipes and instructions that come with Certo - a type of pectin used for making jams. Making and canning jam is what I would recommend for starting out. There are a few different kinds/brands of pectin available at the grocery store with the other canning supplies. Each kind/brand has their own recipe and instructions for canning. Make sure you read all the instructions before you start and make sure you are ready to can before you start making the jam. It might even be best to read the instructions before you decide what kind of jam to make - it will tell you how much of each kind of fruit you will need to make that kind of jam, and also how the fruit must be prepared to begin. The fruit must be perfectly ripe - not under ripe or overripe so timing is key!

- Tomato Sauce - The key to make tomato sauce safe to can is adding lemon juice to raise the level of acidity. It is important to follow an approved recipe. The time in a water bath canner is pretty long for tomato sauce - 30+ minutes depending on your altitude. Feel free to divide this recipe in half or more as long as your preserve the ratio of ingredients.

- Salsa - Ball has some great mixes that you can buy at the grocery store. I used one of them to make and can salsa. The directions are included in the packaging. This also has a relatively long time for processing.

Apple Season! Fall is apple season in my neck of the woods and I found myself up to my ears with apples! I managed to can both apple butter and apple sauce this year.

Apple Sauce - I used my food mill and my arm was killing me by the end, but it was definitely worth it! I did not add any sugar to my apple sauce and it is absolutely delicious.

Apple Butter - I followed this recipe, but I did something a little different because I was making a very small amount of apple butter (I ended up with 1 jar). Instead of starting with apple sauce, I sliced up my apples and put them in the crockpot whole for about 6-8 hours on low. When they are done, they will be VERY soft, and you can just mash them with a potato masher! Then, add the spices, etc, and continue to cook as the recipe entails. This will cook down A LOT, so you will start out with tons of apples and end up with a much smaller amount of apple butter, but it will be delicious. I also used my emersion blender in the crockpot to get it very smooth and I cut back on the sugar and used honey instead. Oh, it was so delicious, we were just eating it right out of the pot.

I hope this has gotten you excited about canning and preserving your fruits and veggies - the harvest season will be here before you know it!

More resources:
http://www.freshpreserving.com/
http://www.pickyourown.org/
http://canningusa.com/
http://lancaster.unl.edu/food/foodpres.shtml
http://www.pickyourown.org/canningresources.htm
http://www.foodsafetysite.com/consumers/resources/canning.html

Frugal Ingredient - Oatmeal for Anytime!

2008-09-12T10:00:00.000-07:00

Yesterday I talked about buying a large container of oatmeal to save money on breakfast. What to do with that big container, though, if you are tired of a bowl oatmeal after a few weeks?

Oatmeal can be a main ingredient in Muffins, Granola, Pancakes, and much more! But enough about breakfast foods...

Oatmeal can be incorporated into more than just breakfast! A well-known favorite is oatmeal cookies. Quaker Oat's Famous Oatmeal Cookie Recipe is the best one out there, in my opinion. There is a plethora of variations on this cookie as well. Baking your own cookies at home is always a frugal choice over buying packaged cookies. There are plenty of variations on this recipe as well. Adding any flavor of baking chips (chocolate, butterscotch, white chocolate, etc) will definitely give this recipe new life.

In addition to use in sweet foods, oatmeal can also be used in Meatloaf, Meatballs, and more meatballs!

By the time you've tried all these different ways to incorporate oatmeal into your everyday eating, you'll have to go out and buy some more!

What are some of your favorite recipes involving oatmeal?

Frugal Ingredient - Oatmeal for breakfast

2008-09-10T10:00:00.000-07:00

Oatmeal might not seem like a frugal food when you look at the instant packets in the cereal aisle of the store. They can run up to $3 a box (or more!) for just 6-8 servings. Not my idea of an inexpensive breakfast.

But on the bottom shelf below all those "convenience" oatmeals, you can find oatmeal that comes in a large container for a considerable amount less per serving. Whether you get Quick Oats or Old Fashion, the process for making a bowl of oatmeal is the same. If you are unsure about the measurements, they are usually right on the side of the container.

Not a fan of "plain" oatmeal? Add fresh fruit, honey, brown sugar, cinnamon, maple syrup or anything else you can come up with! Buying dehydrated fruit pieces from the bulk section of your grocery store can add a bit of fun to this normally boring breakfast, too. The sky's the limit with this one, so have fun and enjoy!

Trent over at The Simple Dollar makes his own oatmeal packets. Check out the post for a cost analysis and some ideas about flavoring!

What do you like to have in your oatmeal? Please share your concoctions in the comments! My personal favorite is a little bit of cinnamon and brown sugar and a handful of raisins.

Tune in Friday for more things you can do with that large container of oatmeal!

Making a Meal Last - Macaroni and Cheese

2008-09-09T09:00:00.000-07:00

Whether your family prefers Kraft Mac and Cheese with the powdery cheese sauce mix, or the slightly classier velveeta-style, I wouldn't be surprised to find out if the last serving is scraped out of the pan and every noodle is gobbled up. The best way to stretch a box of macaroni and cheese is to add 1 cup of macroni noodles from the pasta aisle. These are bigger and will possibly have a different cooking time. Here's how I do it:

Mac-and-Cheese noodles cooking time - 8-10 minutes
Macaroni cooking time - 6-8 minutes.

After the water has come to a boil, add in the mac-and-cheese noodles and set a time for 2 minutes. When the timer goes off, add 1 cup of macaroni and re-set the timer for 6 minutes. Test for done-ness when the timer goes off the second time. And don't forget to stir!
Prepare the sauce in the normal manner - it will still cover all of the noodles and you'll have 1-2 more servings! Whether you are feeding more mouths at once or you end up with leftovers, extra food for a low cost is never a bad thing!

This can be done with whatever type of noodles are your family's favorite - I just find that macaroni tends to go on sale more frequently.

Making a Meal Last - Tacos

2008-09-02T18:00:00.000-07:00

Tacos are a quick and easy meal to put together - mostly because once you are at the table, some assembly is required! And that is what makes it a fun meal. For me, a meal of tacos involves the following:

Tacos Shells or tortillas (about $1-$2 for 10 servings)
Grated Cheddar Cheese (grate your own and you are most definitely saving money)
Shredded Lettuce (use what's on sale - iceburg or romaine both are equally yummy)
Salsa (I am particular about my salsa, but you can usually find a store brand for $1-$2 a jar)
Sour Cream (about $2 for a medium size container)
Diced Tomatoes (if it's in season, I buy fresh, otherwise just drain a can!)
The all-important ground beef filling (enhanced with a $0.50 package of taco seasoning)

The last time I made tacos, I had 1 pound of meat and a very hungry boyfriend. I knew I wanted to make sure that there were leftovers so I could make my famous taco salad the next day for lunch. How could I make 1 pound of ground beef outlast my boyfriend's appetite? The answer: A can of pinto beans. I rinsed and drained a can of pinto beans and browned them right along with the meat and followed the directions on the package of seasoning. It was flavorful, added extra healthy protein to the meal, and I successfully had leftovers for the rest of the week. I plan on trying this with black beans next time.

Making a Meal Last - Storage Solutions for Leftovers

2008-08-29T10:00:00.000-07:00

Air is the enemy of food. Being able to store your leftovers in an air tight way will allow you to store them safely until you want to eat them. There are a LOT of options out there. Getting started might be expensive if you are starting with nothing, but it doesn't have to be. Let's go over some of the options there are nowadays.

Disposable Options

Plastic Bags

Plastic Wrap/Tin Foil

Reusable Options

Containers like rubber maid or Tupperware

Containers like ziplock or gladware

Containers from products you already buy

The disposable options that I listed are going to give you a smaller start-up cost, but in the long run, you might be spending more money. Personally, I reuse plastic bags, plastic wrap, and tin foil whenever I can. Rinsing a plastic bag and letting it dry out is not that difficult and it saves the bag from the landfill for at least a few more uses.

The reusable options will have more of an up-front cost, but they also have the added benefit of, well, being reusable. There are many sizes and shapes available. However, they will take up some space in your kitchen. Using containers from products you already buy - margarine tubs, yogurt containers, and anything resealable - does not come with any additional cost, however, I would not advise freezing or reheating in these containers as many are not meant for extra use.

Personally, I use all of the above options. I have slowly amassed quite a collection of containers from shopping sales an using coupons. I have also bought Tupperware at yard sales and thrift stores.

Containers can be used for:

portions of dinner from the night before
loose cereal, beans, or rice when the bag breaks

Plastic bags can be used for:

portions of pretzels, chips, or cut fruit or veggies in a packed lunch
keeping homemade cookies from getting stale
keeping flour and sugar in to keep the bugs out

Plastic Wrap and Tin foil can be used for:

wrapping meat in meal-sized portions to be frozen
wrapping uneaten block cheese
wrapping anything that might be an unusual size/shape
covering a plate of food to bring to a relative or friend

What are your favorite food storage solutions? Please share them in the comments section!

Frugal Ingredients - Keeping the Pantry Stocked

2008-08-27T09:39:00.001-07:00

Keeping cooking staples in your pantry is a great way to keep your cooking costs lower. Buying items on sale that you know you use often is a great way to lower your cost per meal. If you are just getting started, starting over after a move, or looking for some new ideas, here is a list of what I always keep on hand:

Flour
Sugar (regular, brown, and confectioners)
Baking powder/soda
Salt
Vegetable Oil and Olive Oil
Herbs and Spices
Rice
Pasta
Beans
Oatmeal
Tomato Sauce
Diced Tomatoes
Salsa
Crackers
Cereal
Cheese (mozzerella, cheddar - in the fridge)
Eggs (in the fridge)
Milk (in the fridge)
Better-Than-Bullion (chicken or beef - in the fridge)
Chicken Breasts (in the freezer)
Ground Beef (in the freezer)
Frozen veggies (in the freezer)

Buying all of this in one shopping trip will make it an expensive trip, however, a lot of these are non-perishable and can make more than a few meals. You will not find yourself replacing them very often. And when you see that items on this list are on sale, stock up! You know you'll use them.

Just looking at this list, I can make chili, cheese omelets, soup, flour tortillas, nachos, crackers and cheese, pasta with meat sauce or chicken parmesan. That's just a few things I came up with off the top of my head. Keeping a well stocked pantry/fridge/freezer with things that YOU like to use in your cooking will save you a lot of trips to the grocery store. It will also help you to feel secure that even if you don't know when your next paycheck will show up, you know you can make yourself dinner!

Frugal Ingredient - Dried Beans

2008-08-27T07:31:00.000-07:00

I think anyone you talk to will tell you that beans are an excellent addition to any diet. For those who don't eat meat (and everyone else for that matter), they add an excellent amount of protein to your diet for pennies on the dollar. When checking out the rows and rows of cans of beans in the grocery store, you'll see that you can probably get a 15oz can of any of your favorite beans for about $0.50 - $1.00 depending on brand and any sales. Not bad, right?

Well, I can do you better. Look around the cans - below, above, to the right or left and you will see bags of dried beans. In my area, I can get a 1 pound bag of dried beans for about $1. Maybe less, maybe more. Now, you are probably wondering what is so great about that - the cans are a comparable price or less! However, a pound of dried beans is equal to 4 cans of beans! That's right! Buying a pound of dried beans for $1 is like buying 4 cans of beans for $0.25 each. A sweet deal.

I'm not going to kid you, though. Cooking with dried beans does take a little extra planning and time. But for a little extra time and preparation, you can save a great deal on your groceries. The directions for soaking and cooking beans are normally right on the bag, but you can also check out this page for basic bean preparation information. The quick rule of thumb is as follows, though:

1/2 cup of dried beans (pre-soak) = 1 15oz can of beans
1 1/2 cups of beans (post-soak) = 1 15oz can of bean

Yes, you heard me right. The beans will TRIPLE in size when you soak them. Do not make the mistake of thinking that they look so little. The first time I worked with dried beans - I had more chickpeas than I could figure out what to do with. Storing dried beans is easy. They should be stored in air tight plastic or glass containers (bags work fine, too) and they can be kept indefinitely if stored at room temperature.

Want to know more about beans?
Basic Bean Prep
Storage and Soaking
Cooking Your Beans
Bean Recipes

A little about me

2008-08-27T07:15:00.000-07:00

Welcome to Cooking Frugal. My name is Catherine and I'll be serving up tips and tricks for saving money while still making delicious food for your friends and family. Here's a little about me so you can get an idea of what perspective I am coming from.

I'm single.
I'm a woman.
I live on my own in a 2 bedroom apartment.
I live very close to the town where I grew up and about 20 minutes from my parents.
I have a boyfriend that likes to EAT.
I grew up watching my mom stretch a dollar as far as it could go.
I love to cook and to a lesser extent, bake.
I do not like to follow a recipe.
I cook like I am cooking for an army.
I L-O-V-E leftovers.
I love anything from Mexican, Italian, or Chinese cuisines.
I like to buy in bulk, but finding storage space is always a challenge.
I have a hard time passing up a good deal.
I read a LOT of personal finance and general frugality blogs.
I hope to provide some new information to all of you through this blog.