Menu Plan: October 25 – October 31

October 25, 2010

This week’s contribution to OrgJunkie‘s Menu Plan Monday:


Pancakes, Bananas, Milk
Almond Apple Granola, Milk, Fruit Salad
Cranberry Orange Muffins, Milk, Cheese slices
Red River Cereal with raisins and cinnamon, milk
Oatmeal with flax, wheat germ, fruit and milk
Fried Egg, English Muffins, Tomato Slices, Juice
Coconut/Date Oatmeal, Milk


Gingerbread Loaf, Yogurt, Carrot/Celery Sticks, Cucumber Slices, Milk, Apple
Veggie Mix, Dip, Hard-Boiled Egg, Crackers, Milk, Applesauce
White Bean/Tuna Sandwich, Veggies, Milk, Fruit
Veggie Pita, Cranberry Orange Muffin, Fruit, Milk
Pizza Rolls, Fruit Salad, Veggie Sticks and Dip
Leftovers x2


Mulligatawny Soup, Triangle Buns from Costco
Chili, Cornbread, Cucumber Salad
Chili Macaroni and Cheese, Tossed Salad, Peas
Tomato Soup, Grilled Cheese Sandwiches, Veggie Sticks
Warrior Chicken Soup, Biscuits
Ginger Beef, Brown Rice, Mixed Veggies
Spinach Quiche, Cucumber and Tomato Salad, Smoothies

More recipe links to come throughout the week!


Friday Frugality – Cabbage

October 22, 2010


I almost forgot about Friday Frugality, so today you all get two posts for the price of one!

Cabbage. Cabbage is today’s tip. How many times have you purchased lettuce for salad only to discover it has wilted long before you’ve used it up? OR, have you made a salad that didn’t get finished and have to throw it out because it got wilted due to being cut/torn/or slathered in dressing? No more! Cabbage to the rescue!

I love to use cabbage for salads. I love the crunch – no matter what! I love that it lasts WAY longer in the fridge (or even just in the salad bowl) than actual lettuce. Not only that, it’s packed with far more nutrition than the average lettuce. AND, it’s WAY CHEAPER! You just can’t beat that!

If you don’t like regular green or purple cabbage, try Chinese or Napa cabbage instead. It’s a lot more lettuce like with all the benefits of regular cabbage!

Mizu Taki

October 22, 2010

I have found ethnic foods to be a good source of frugal meals. This is a new one we tried just this week and it was good. I used leftover chicken for this dish.

1 cup uncooked brown rice
2 – 3 cups cooked, chopped chicken
5 cups chicken broth
1 head napa or Chinese cabbage, sliced lengthwise
1/2 cup soy sauce
1/2 cup lemon juice

Cook rice according to package directions.

Place chicken and broth in a pot and simmer for 20 minutes. Add cabbage to broth mixture and cook for another 10-15 minutes.

Blend together the soy sauce and lemon juice in a separate bowl or measuring cup.

Serve rice with chicken mixture on top. Individuals can sprinkle their own dish with desired amount of soy sauce mixture.

Serve with:
Cucumber Onion Salad
Orange Slices
Fresh Bread, if desired

Pumpkin Spice Latte – Better than Starbucks!

October 20, 2010

This was my indulgence yesterday. It felt so “fallish” outside and I wanted a good excuse to try my new bag of Starbucks Decaf.

2 cups milk (I used vanilla soy milk – also an indulgence for me)
2 T. canned pumpkin
2 T. sugar
2 T. vanilla
1/2 t. pumpkin pie spice OR 1/4 t. cinnamon, 1/8 t. cloves, 1/8 t. nutmeg, and a teeny tiny pinch of ground ginger
1/2 c. brewed espresso or 3/4 c. strong brewed coffee

Garnish with Whipped Cream (optional)

This will make enough for 2 people to have a big mug with a bit left over. If you are having friends over, adjust the recipe accordingly. You can make this in a crockpot as small as a 1.5qt. Or, you can just make it in a pot on the stove.

Add the coffee and milk to the pot. Whisk in the pumpkin, spices, sugar, and vanilla.

If using a crockpot, cover and cook on high for 2 hours if everything is cold. If doing it on the stove, just heat it up until it’s the temperature you want. I had mine heating on very low for a good half hour, then let it sit on low for a good long while during the evening. It was still great. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon. To fancy it up a bit, add a cinnamon stick when serving.

Porridge Oats Breakfast Cookies

October 19, 2010

This recipe is taken from the back of the Roger’s Porridge Oats bag. You need the porridge oats for the recipe, so you’ll always have the recipe if you have the main ingredient! These are not quite as filling as my other breakfast cookie, but they are still delicious.

1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp allspice
2 tsp cinnamon
2 tsp ginger
2 eggs
1/3 cup vegetable oil
1 1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 Tbsp grated orange rind
2 tsp vanilla
3 cups porridge oats
3/4 cup chopped almonds (I left these out so that I could send them to school (nut-free) for my kids)
1/2 cup sunflower seeds (because I left out the almonds, I doubled the sunflower seeds)
1 cup dried cranberries

Preheat oven to 350*F. Combine flour, baking soda, salt, allspice, cinnamon and ginger. Stir well and set aside. Place eggs, oil, applesauce, and brown sugar in a large bowl and beat well together. Add orange rind, vanilla, oats, almonds, seeds and stir until well combined. Add flour mixture and stir well. Add dried cranberries. Stir well. Use 1/4 cup dough per cookie. Place on a greased cookie sheet and press down with fork to approximately 3.5″ diameter. Bake for 15-20 minutes. Makes 20-24 cookies.

October 18 – 24 Menu Plan

October 18, 2010

I have decided to join the “official” Menu Plan Monday hosted by Laura at Hopefully, I can be more faithful with my posting from now on! To new visitors, WELCOME!

Oatmeal, Milk, Walnuts, Pear
Oatmeal, Milk, Walnuts, Banana
Toast with Peanut Butter, Milk/Berry Shake
Scrambled Eggs, English Muffin, Fruit
Pancakes, Fruit, Milk
Granola, Yogurt or Milk, Bananas
Red River Cereal, Milk, Bananas

Salad Lunch (Veggies, Hard-Boiled Egg, Cheese Cubes, Dressing), Crackers, Milk
Berry Cream Muffins, Yogurt, Carrot and Celery Sticks, Fruit, Milk
Roast Beef Sandwiches, Carrots, Fruit, Milk
Vegetable Roll, Juice, Apple, Yogurt
Quesadillas, Salsa, Veggies, Dip
Roast Beef Rolls, Cucumber Wraps, Fruit, Yogurt

Honey Baked Squash, Green Beans, Apple Celery Salad, Buns
Au Gratin Baked Potatoes, Broccoli Orange Date Salad, Berry Cream Muffins
Mizu Taki, Bread, Oranges, Onions and Cucumbers
Fish Sticks, Baked Sweet Potato Fries***
Mexican Rice, Black Beans, Tortillas, Salad
Pepperoni Pizza, Salad, Tapioca Pudding
Mulligatawny Soup, Bread

Granola Bars
Pears and Cheese or Milk
Apples with Peanut Butter
Celery with Peanut Butter

*more recipes with links to come*

***I tried making sweet potato chips this week and it was a complete fail. I’m not sure if the problem is my oven (which DOES have issues), or if there is something else, but because we didn’t even eat them, I’m not going to post the recipe. (I even tried TWO COMPLETE BATCHES of these chips, and both of them were terrible! Very disappointing!)

Breakfast Cookies

October 3, 2010

My husband is hard to keep fed. He just doesn’t feel full for long. Might have something to do with hypoglycemia. Nonetheless, these cookies are an answer to prayer for me. My husband claims that they keep him full all the way till lunch. That is nothing short of miraculous. (Granted, he does eat two of them, but still….) With a glass of milk, this is a great quick breakfast to feed the family on a busy morning:

1 1/2 cups peanut butter
1 cup butter
1 cup packed brown sugar
1/2 cup mashed banana OR pumpkin OR applesauce OR rhubarb jam OR apricot jam OR marmalade
1/4 cup molasses
4 eggs
2 tsp vanilla
4 cups rolled oats (not quick-cooking)
3 cups whole wheat flour
1 cup sunflower seeds
1 cup instant dry milk powder
2 tsp baking soda
1 tsp salt
Combine first seven ingredients. (You might need to do this by hand as it’s quite a thick mixture. I use a Bosch mixer.) Mix in the remaining ingredients very well. Scoop dough with a 1/4 cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes at 350*F. Cool on baking sheets for 5 minutes; transfer to cooling rack.
These freeze well. I wrap them individually in plastic wrap and then store them in a large ziplock freezer bag. You could also just freeze them in a plastic container with wax paper between each layer.
These are very versatile cookies, as you can tell by the all the options on that one ingredient line. You could add in raisins or chocolate chips, coconut, other dried fruit or seeds, etc. Experiment and enjoy!