Get Healthy Cheap

Family Food Fridays 10/29

2010-10-28T20:11:33-07:00

Blogging takes a lot of time, for everyone who blogs and works...I salute you! This.Is.Hard! (I know, wah! right?! LOL) If you have any tips (please be kind), please share them in the comment section. :)

Happy Friday and happy cooking!

It's that time again.....to clear the junk food off of the table and replace it with fresh, nutritious food...AND...do it on a shoestring budget.

What are you feeding your family that is nutritious and budget conscious? Link up your recipes and share your secrets with us. We're hungry!

The most popular recipe and blog will be announced at next week's carnival and will be featured in the side bar until the new winner is picked the following week.

Rules for Family Food Fridays Blog Carnival

Please link directly to your recipe post and not your blog URL – we want to be able to find your recipe a month or more from now.
Link back here, to this post, with either a button or text link so that more people can join in.
Please support your fellow bloggers - check out some recipes, leave comments and make some new friends. :)
If you don't have a blog but you would like to share a recipe or a link to a recipe, please add it in the comment section.

I'm not picky about how you word your entry, but please, do make your recipe healthy and budget conscious.

If you would like to link back with a button please copy/paste the code below.

If you're reading this post in a reader, you're missing out! Come on by and check out what's cooking!

Healthier Fast Food Choices – Here's Help!

2010-10-26T16:27:19-07:00

Fast food and casual dining, there's just no getting around it sometimes. Luckily, there's some help out there! Check out the resources below to learn what the best choices are no matter where you're going.

Healthy Dining Finder – Great site! Enter your city or zip code to find restaurants in your area that have healthy dining options. The results will show you the restaurants, your nearest locations, the number of healthy menu items with one sample option, and a link to more information. If you choose to view “More Healthy Dining Options,” be sure to scroll down the page for each menu item offered.

I live in a large metro area so the number of restaurants listed under my zip code are huge and range from McDonald's to Mimi's Cafe to Capital Grill.

Health Check Systems – From Arby's to Wendy's, find choices under 500 calories that go beyond a side salad.

For example: Burger King
BK Broiler Chicken Sandwich at 267 calories and 8 grams of fat
And
Vanilla frozen yogurt at 120 calories and 3 grams of fat

Nice! A fast food meal at 387 calories and 11 grams of fat doesn't make you feel like you need to skip dinner.

Healthy Fast Food Face Off – Keep clicking the button to see the winners of each face off and find the ultimate winner.

Tips By Cuisine – From the American Heart Association, click on your cuisine of choice for alternatives based on popular menu items.

Weight Watchers Dining Out and Losing Weight – Follow the link for a full list of articles about dining out on a caloric budget. There are great tidbits of information in each article but some of them seem to be so obvious they become a tedious read, so I included a few links that had some ideas I thought were interesting and provided the most food for thought.

The Restaurant Survival Guide – I like this one because the information is specific rather than the generic advice of holding the butter.

The Pub Grub Guide – Includes the Weight Watcher's point values of beer and wine.

Let's Go Out For Sushi – Probably best if you're new to sushi and have some questions.

Spinach Egg Noodle Casserole: Rachael Ray..... Again

2010-10-23T09:15:25-07:00

Yep, it's another recipe from Everyday With Rachael Ray. I got October and November issues in the same week and chose a recipe from each. This one is from the November 2010, issue.

I'm on the fence with this one. Was it bad? No. Was it spectacular? No. Unfortunately, I sort of consider this recipe an over complicated, under flavored version of macaroni and cheese. The spinach is a great addition and I really liked using a cheese other than cheddar. It just wasn't enough.

One reason I wanted to try this casserole is because it wasn't creamy like a mac & cheese. I had hoped that the lack of sauce would provide comfort food flavor without some of the fat and calories. Regardless, it may be the method rather than the ingredients that caused some of the blandness. In all fairness, though, I did not add the 'freshly grated nutmeg' that was noted (without any indication of quantity) because I don't really like nutmeg in savory dishes.

The original recipe called for 100% of the cheese and bread crumb mixture to be sprinkled on the top. I'm so glad I didn't do that or the entire casserole would have been basically tasteless. The amount of noodles is just plain too much in comparison to the other ingredients. I wouldn't go over 12 ounces at the most if making it again.

Ok, ok enough bitching about the recipe. Here it is with my changes in parenthesis:

2 10 oz packages of frozen spinach
1 lb extra wide egg noodles
1 Tbsp olive oil (I needed about 3 by the time I added spinach)
1 medium onion (I used 1 baseball sized)
2 cloves garlic (I used 3)
3 Tbsp butter (I added a Tbsp to the spinach when heating with the onion & garlic, so 4 Tbsp for me)
2 rounded Tbsp flour (I used about 2 ½)
Salt & pepper to taste
¼ tspn dry mustard (not in original recipe)
2 cups whole milk (2 ¼ cups of 2% milk)
freshly grated nutmeg (Didn't use)
2 egg yolks
1 cup panko breadcrumbs
1 cup gruyere cheese ($19.99 per lb! I used a smoked swiss/cheddar mix)
½ cup parmigiano-reggiano cheese (I used a shredded mix of Parmesan, Asiago and Romano)

Defrost spinach in the microwave and drain well. Cook the onion and garlic in a skillet with 2 tablespoons olive oil. Add the spinach and heat through. At this point I needed to add another tablespoon of oil and a tablespoon of butter because the pan was bone dry. Boil the pasta in a large pot until al dente. Drain and return to the pot. To keep the noodles from drying out, I added the onion & spinach mixture now and mixed lightly.

Now for the sauce, it's a basic roux with an egg yolk mixture – Melt 3 tablespoons of butter in a saucepan over medium heat. When melted add the flour, salt, pepper and dry mustard. Whisk together for about 1 minute, until smooth and bubbly. Add the milk and stir until thickened, about 5 minutes.

Put the egg yolks in a small bowl and whisk in a small amount of the sauce. I use a ¼ cup and start slowly. Once the eggs have been tempered with the ¼ cup of sauce, whisk the egg mixture into the sauce in the pan and turn to low.

Mix the cheese and panko breadcrumbs together. I used my hands and worked them together so the cheese stuck to the breadcrumbs. Work ¾ of the mixture into the spinach and noodles. Add the sauce and mix well. Pour into a casserole dish that has been prepared with a light coating of non-stick spray. Top with remaining breadcrumbs and bake in a pre-heated 350 degree oven for about 20 minutes.

FYI – The original recipe suggested broiling the casserole for 3 to 5 minutes only. This just didn't seem feasible to me as the noodles and spinach were already cooling down a lot.

What I would do different next time:

Reduce the quantity of noodles to 12 oz.
Cook the spinach in the microwave, not just defrost
Ditch the egg yolks - Why add the calories without any value?
Add the cheese directly to the sauce – once it is thickened remove from heat and add the cheese
Use that extra tablespoon of butter originally needed for the spinach to toast the breadcrumbs in a skillet
Mix everything together except ¼ of the toasted breadcrumbs and use them for topping

Just for laughs – In the magazine it suggests that you divide this recipe into 12 individual muffin cups for a cute Thanksgiving presentation. Hmmmm......here's how much there was before I sort of packed in into the casserole dish. Really?! How many muffin cups?

And she closes the magazines................

Family Food Fridays 10/22

2010-10-21T18:22:51-07:00

Thank you to everyone who participates every week and welcome new foodies!

I've been trying to make up for some lost time and posted a couple of awesome recipes today, I hope you have time to check them out.

For anyone creating homemade holiday gifts, I would love for you to hook your post up to my holiday gift guide linky. Links will be live through the end of the year. :)

On to Family Food Fridays!

Please link directly to your recipe post and not your blog URL – we want to be able to find your recipe a month or more from now.
Link back here, to this post, with either a button or text link so that more people can join in.
Please support your fellow bloggers - check out some recipes, leave comments and make some new friends. :)
If you don't have a blog but you would like to share a recipe or a link to a recipe, please add it in the comment section.

I'm not picky about how you word your entry, but please, do make your recipe healthy and budget conscious.

If you would like to link back with a button please copy/paste the code below.

If you're reading this post in a reader, you're missing out! Come on by and check out what's cooking!

Spaghetti Squash Casserole

2010-10-22T09:11:23-07:00

There are squash recipes everywhere right now and I'm ashamed to say, I just started using squash this year...summer squash, that is. Needless to say, I have no idea what I'm doing with winter squash! After collecting recipes from other foodie bloggers, I finally decided to try one.....and tweak it, of course...it's just who I am....

I found the base recipe for this casserole at Angie's Healthy Living Blog. It seemed really easy to season and bake but I wanted a one dish meal. Hence, my spaghetti squash casserole that could easily fool the kids into thinking they are eating traditional spaghetti pie. To see Angie's original recipe, click here.

Just in case you're new to squash too, I've tried to capture some details in pictures.

1 spaghetti squash
1 onion
4 cloves garlic
2 tablespoons olive oil
Salt and pepper
1 teaspoon Italian seasoning
2 tablespoons Parmesan cheese
3 1/2 cups or 1 28oz jar of spaghetti sauce
2 cups mozzarella
1/2 cup Parmesan cheese

Cut the spaghetti squash in half length wise, remove the seeds and membranes. Drizzle about 1 tablespoon of olive oil over the two halves. Sprinkle with salt and pepper.

Dice the onions and garlic and place in a small bowl. Pour about 1 tablespoon of olive oil on the onions and garlic and toss to coat. Add salt and pepper. Evenly distribute the onions and garlic onto the squash halves. Sprinkle with Italian seasoning and about 2 tablespoons of Parmesan cheese.

Cover with aluminum foil and bake in a pre-heated 375 degree oven for about 1 hour or until it is fork tender. For newbies like me – I had a large squash so mine took about 15 minutes more. Also, the skins have a little give when done but do not get tender. Check the meat itself to determine tenderness.

Remove from the oven and use a fork to pull out the spaghetti-like strands, onion and garlic. Place in a large baking dish. Top the squash with 1/2 of the cheese and all of the spaghetti sauce. Stir lightly to mix. Top with remaining cheese and bake for 20 minutes.

FYI

I used this baby to clean the membranes and seeds out quickly.

This recipe linked up at:
Favorite Things Friday, Feature Yourself Friday, Fight Back Fridays, The Grocery Cart Challenge, Vegetarian Foodie Fridays, Food On Fridays, Friday Firsts, What's Cookin' In The Kitchen Friday, Saturday Swap

Cream Of Mushroom Soup....Healthified!

2010-10-21T18:35:23-07:00

Shhhh......hear that? I think it's angels singing! Oh how I've missed cream of mushroom soup for cooking! It makes everything creamy and comforting.....and fatty and high calorie and over salted and full of chemicals...blah, blah, blah!

Thanks to Rachael Ray, now we can have our soup and eat it too! This recipe is seriously good and since a lot of the creaminess comes from potatoes and low fat milk, it won't kill a healthy dish or casserole.

Taken from the October 2010, issue of Everyday With Rachael Ray, this recipe needed very little tweaking. I added more potato and some garlic powder. Omitted was the Greek yogurt, however, she only used it as a garnish anyway.

Rather than lunch, my intention was to make enough soup to freeze for use in other recipes. The end product netted me four, two cup portions. My assumption is one can of soup plus milk per portion or two cans of soup without milk. I'm just slightly short but it should work out well and I can always add a little milk if needed.

2 Tablespoons butter, cut into 4 pieces (I ended up needing a little more)
1 ½ pounds assorted mushrooms (I used 2 – 12 oz packages)
Salt and pepper
1 large onion (baseball sized)
1 bunch of scallions (about ½ lb – I used 4 large stalks)
1 4 oz baking potato (I used 2 small russets)
3 cups vegetable broth
1 ½ cups water
1 ½ teaspoons garlic powder (not part of the original recipe)
1 ¼ cups 2% milk (low fat 1% would work too)

Clean and chop the mushrooms. Since they would be pureed later, I roughly diced them just trying to stay consistent so they cooked evenly. In a large skillet melt 1 piece of the butter and add 1/3 of the mushrooms. Cook for about 10 minutes or until brown and tender. Season with salt and pepper and transfer to a bowl. Repeat with the other two thirds.

Meanwhile, dice the onions and scallions. When the mushrooms are done cooking and all of them are set aside, add the last piece of butter to the pan and cook the onions and scallions together, stirring regularly until browned and tender, about 7 minutes. Slice the potatoes very thin during this time.

When the onions are tender, put the mushrooms back into the pan with them. Add the potatoes, vegetable broth and 1 cup of water. Cook for about 15 minutes or until the potatoes are tender (the original recipe recommends 10 minutes, my potatoes weren't tender yet).

Using a blender, puree the soup* and transfer to a saucepan. Stir in the milk and remaining ½ cup water and heat through.

*Be careful of using a blender with hot liquids! I did puree while the soup was hot but in small batches about ¼ of a blender full at a time. Even this small amount hit the top of the lid a little.

Ready for freezing!

Here's what Rachael Ray's soup looked like. I must have pureed mine longer to achieve the smoother consistency. If you like chunkier soup with pieces of mushroom I would recommend holding some of the mushrooms aside rather than pureeing for less time.

The more I sample this soup the more the flavors are coming out, it has a slight taste of French onion soup too. The flavor of the potato is noticeable but in a good way! Overall I'm loving it!

This recipe is linked up at:
Lisa's Gluten Free Health & Food Carnival, Cooking Thursdays, Hooking Up With HOH, Simple Lives Thursday, Tasty Traditions, Recipe Swap Thursday, Foodie Friday

Healthy, Cheap & Homemade Holidays

2010-10-20T06:52:11-07:00

After what seems like FOREVER (even though it was less than a week) I'm back to my little home in cyberspace! We've had our ginormous annual garage sale to kick off the holiday season, decorated the yard with hanging boy scouts and cooking witches, and I'm acclimating to working part-time. I can't wait to visit my foodie friends and see what's cooking out there! But first, let's kick off the holidays here!

Can you believe it's mid October?! For those of us creating holiday gifts from our hearts & sewing machines & kitchens, time is going by way too fast! Need some original ideas?

Below are some things I'm making myself and links to things that I think rock! If you're looking for some new ideas, these might just inspire you.

Are you already inspired? Want to share your ideas? Link up your post below. I'll have a link to this guide up and running through the holidays.

Herb Seasoning Salt – I can't wait to make this! It won't ship well so only my local pals will get any, but it's still a great gift idea. All the goodies you start with in a home cooked meal; Onions, green onions, garlic, bell peppers, parsley and bay leaves all in a salt base. This recipe makes plenty to share! Make sure you keep it refrigerated and it will last for months.

The link will take you to the full post with instructions. A lot of questions are covered in the comment section as well.

Homemade Taco Seasoning Mix – A spicy, fun recipe that is begging to be in some cool container you've found along the way. Originally found at the Food Renegade and tweaked slightly, it's my go-to mix for all things Mexican!

This recipe makes about 10 tablespoons. The basic rule of thumb is 2 tablespoons of mix per 1 lb. of meat. It replaces 1 packet of pre-packaged taco seasoning. I also use this as the base for chili and adjust chili powder and cumin as necessary.

1/4 C. plus 1 Tbsp. Chili Powder
2 1/2 tsp. Garlic Powder
1 1/4 tsp. Onion Powder
1 1/4 tsp. Crushed Red Pepper Flakes
1 1/4 tsp. Dried Oregano
2 1/2 tsp. Paprika
2 Tbsp. plus 1 1/2 tsp. Ground Cumin
1 Tbsp. plus 2 tsp. Sea Salt
1 Tbsp. plus 2 tsp. Black Pepper

Homemade Vanilla Extract – Although too late to give the finished product, try a “kit” approach. The original recipe is for a fifth of vodka, buy small bottles for kits. Include a small bottle of vodka (you need approximately 6 oz.), 2 vanilla beans, and a cool glass bottle from any thrift store. Print instructions that include information about keeping the bottle in a dark cabinet and shaking periodically. Vanilla will be ready in 3 – 6 months.

Amazon.com Widgets

Chai Tea Mix – I love getting stuff in a basket that I can test as soon as I open it. This recipe for Chai tea is one of those things. Just add a teaspoon to about 6 ounces of boiling water and enjoy!

Toasted Walnuts With Rosemary and Sage – From Whole Foods Markets, a recipe that is easy and yummy!

Re-Usable Produce Bags – From a wonderful site called Wisdom Of The Moon, try your hand at this super easy pattern for re-usable produce bags made from recycled sheers. (I'm going to put my vanilla extract kits into these).

Re-Usable Grocery Bags – This pattern is based on the plastic bags from the grocery store. Let your imagination run wild with the fabric you have on hand to create some seriously cool bags that could double as totes for anything.

How about a couple of recipes for bath gifts? I found both of these recipes at TipNut.com on different pages. Follow the links below to see the other recipes on each page.

The first recipe will dissolve so there is no need to make a bag, just present it in a cool jar with some instructions and you're done.

Use 1/4 to 1/2 cup in the bath. You could also include the recipe on your label.

Cinnamon Soak
1 cup powdered milk
1 cup baking soda
3 TBS cornstarch
2 TBS cream of tartar
1 1/2 TBS cinnamon

This next recipe does need a bag because the contents are not ground prior to use. The oatmeal will soothe dry skin and the rosemary/chamomile mix will smell great!

Rosemary Oatmeal Bath Tea
1/2 cup Oatmeal
1/4 cup Rosemary (dried)
1/4 cup Chamomile (tea is fine)

Add 1/4 to 1/2 cup to each bag. If you don't want to buy bags, try cutting squares of cheesecloth and tying off the top with a ribbon.

Amazon.com Widgets

It's your turn! If you're making something cool this season or you found a link that rocks, add it below. Don't forget to check back often for new additions.

Linked up at:
It's A Blog Party!

Family Food Fridays 10/15

2010-10-15T03:53:47-07:00

Whew.....Happy Friday!

Please link directly to your recipe post and not your blog URL – we want to be able to find your recipe a month or more from now.
Link back here, to this post, with either a button or text link so that more people can join in.
Please support your fellow bloggers - check out some recipes, leave comments and make some new friends. :)
If you don't have a blog but you would like to share a recipe or a link to a recipe, please add it in the comment section.

I'm not picky about how you word your entry, but please, do make your recipe healthy and budget conscious.

If you would like to link back with a button please copy/paste the code below.

If you're reading this post in a reader, you're missing out! Come on by and check out what's cooking!

Whole Wheat Pumpkin Pancakes

2010-10-12T05:49:43-07:00

Here's another pancake experiment. This one was inspired by the Fluffy Pancake recipe submitted by What I Live For last Friday. I replaced the white flour with whole wheat, added wheat germ, and increased the spice measurements by about double. I also used fresh pumpkin puree rather than canned.

These were really good but I think when using fresh pumpkin puree, you need to add more. Maybe a full cup? The pumpkin flavor just seemed to be lacking, canned probably would have been better. Also, brown sugar instead of white? Yeah, next time.....

1 1/2 cups whole wheat flour
2 tablespoons wheat germ
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 heaping teaspoon ginger
1 heaping teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon clove
1 1/4 cup low-fat milk
3/4 cup pumpkin puree (I used fresh)
2 tablespoons melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat to about 325 degrees: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

Healthy & Hearty Vegetarian Chili

2010-10-12T05:58:36-07:00

BEANS
1 cup dried red kidney beans
1 cup dried pinto beans
1 cup dried white beans (Great Northern)
5 large cloves garlic
2 Tbsp salt (or to taste)
1 Tbsp pepper (or to taste)

OR*

2 cans red kidney beans
1 can pinto beans
1 can white beans

Rinse beans and soak overnight in a large pot with enough water to let the beans double in size. In the morning, drain the water, remove and discard the garlic and lightly rinse beans. Return beans to the pot and add enough water to cover. Peel the garlic and add whole or slightly smashed, add salt and pepper. Bring beans to a boil, reduce heat and simmer for about 2 ½ hours. Drain, reserving about 1 cup of the water. Set aside.

*If you opt for canned beans make sure you add at least three cloves of garlic or 3 tsp garlic powder to the chili.

CHILI
1 lb tofu (or crumbled Boca Burgers..yum!)
2 onions (or 1 softball sized)
2 red bell peppers (1 if large)
2 ribs celery
1 zucchini
2 carrots
Mexican seasoning
3 Tbsp olive oil
2 limes
1 28 oz can tomato sauce
1 6 oz can tomato paste
1 can beer (That's the “Hearty” part...ha ha!)
1/2 to 1 cup of reserved liquid from beans

Mexican Seasoning
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Salt
1 tsp. Black Pepper

Press the tofu to remove the water and dice. Dice the onions, peppers, celery and zucchini. Grate the carrots. Prepare the the Mexican seasoning mix. Heat the oil in a large skillet over medium high heat. Once it's hot add the diced tofu and veggies. Add the Mexican seasoning. Cook until almost tender, about 5 – 6 minutes.

Add the veggies to the beans. Squeeze the limes into the pot. Add the tomato sauce, tomato paste, beer and reserved liquid. Simmer for about 1 to 1 ½ hours on low or until the veggies are tender and the alcohol has burned off.

It may seem like a lot of time, but this recipe makes a huge batch of chili that can be frozen for another meal. Leftovers taste great over noodles too!

Original Mexican Seasoning recipe from Food Renegade

This recipe is linked up at:
My Meatless Mondays, Just Something I Whipped Up, Just Another Meatless Monday, Homemaker Monday, Monday Mania, Midnight Maniac Meatless Mondays, Hearth and Soul Blog Hop

Family Food Fridays 10/8

2010-10-10T17:14:46-07:00

Thanks for playing everyone! I've been super busy, please help me plan my menu! :)

Please link directly to your recipe post and not your blog URL – we want to be able to find your recipe a month or more from now.
Link back here, to this post, with either a button or text link so that more people can join in.
Please support your fellow bloggers - check out some recipes, leave comments and make some new friends. :)
If you don't have a blog but you would like to share a recipe or a link to a recipe, please add it in the comment section.

I'm not picky about how you word your entry, but please, do make your recipe healthy and budget conscious.

If you would like to link back with a button please copy/paste the code below.

If you're reading this post in a reader, you're missing out! Come on by and check out what's cooking!

What The Hell Was I Thinking Casserole

2010-10-06T07:50:56-07:00

Once you read the ingredient list, I think you'll be asking that question. Honestly, here's what I was thinking, “It's dinnertime and I'm starving but I have no ideas. Hmmm, what's in the pantry & the fridge that I need to get rid of.”

I had no idea how (or if) this recipe was going to come together. I was hoping for a smooth, creamy sauce that resembled mac & cheese with the benefit of using a low fat yogurt. SCORE! It rocked!

As with all recipes, tweak it to your tastes and on-hand ingredients. BUT, the number one secret I would recommend you keep is to get a really good, golden brown crunch on your potatoes before you start adding other ingredients. Even though the texture changes when the other items are added, the taste comes through and makes the dish.

4 medium potatoes
1 good sized onion, diced
2 large cloves garlic, minced
1 lb ground turkey
1 can green beans
1 really big handful spinach
1 ½ cups low fat yogurt
2 cups shredded cheese
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garlic powder (yep, powder on the potatoes plus fresh with the onions)
4ish tablespoons olive oil
lots of salt and pepper

Slice the potatoes super skinny in a food processor or by hand if your that good (I'm not). Brown the potatoes in a hot pan with olive oil until most of them have browned adding the garlic powder plus salt and pepper to taste. Add the onion and garlic, cook for about 3 – 4 minutes until semi-tender. Add the ground turkey (and a little more salt & pepper) and cook until no longer pink. Drain if necessary.

Add the green beans, spinach, cumin and turmeric, heat through. Pour the mixture into a casserole pan and add the yogurt and shredded cheese, holding back a little cheese to sprinkle on top. Once it's mixed well, sprinkle the remaining cheese.

Bake at 350 degrees for 30 minutes.

I almost didn't get a pic of the inside, it went fast!

This recipe is linked up at:
Slightly Indulgent Tuesdays, Tasty Tuesday, Delicious Dishes, Tuesdays At The Table, Tuesday Night Supper Club, Hearth & Soul Blog Hop

The Kids Cook Monday: Lazy Pigs In A Blanket

2010-10-05T05:43:14-07:00

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. Click here to download your kit and find out how your family can cook and eat together every Monday.

The pigs weren't lazy, we were! It was a busy day so we were looking for a cop out....and we found one!

Here's an easy recipe that isn't really a recipe at all but it is actually pretty fun for the kids. Also, most of the foods are already cooked so you don't have to worry so much about raw foods on your kid's hands.

8 small or 4 large turkey dogs (ours were way longer than the biscuit so we cut them in half)
8 long sticks of cheddar cheese (we used individually wrapped cheddar sticks)
1 package of refrigerated crescent rolls

I guess we should call them Lazy Toms In A Blanket? That just doesn't sound the same.

See how stressful this recipe is? Roll one, snack on a dog, roll one, snack on cheese!

Cut a slit lengthwise in the hot dog and push the cheese stick into it. Roll it up in the crescent roll dough and bake in a 350 degree preheated oven for about 10 -12 minutes or until golden brown.

See? Told ya it was super easy!

Tips & Comments
I think this would have been better if we had put in a little more effort and slightly rolled the dough before we rolled it up. The dough would have wrapped better, especially on the ends.

How awesome would this be with a good smoked turkey sausage?! YUM!

Old Fashioned Bread Pudding

2010-10-04T09:17:13-07:00

I love this recipe! It's been a favorite since I was a very young (and broke) cook. Transform some bread, milk and raisins into a warm and comforting dessert!

4 slices of whole wheat bread
2 tablespoons butter
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup raisins
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
dash of salt
2 1/2 cups milk, scalded

Put the milk in a small saucepan over medium heat and cook just until it gets small bubbles around the outer edges and starts to smell slightly sweet. Remove from heat. Toast bread slices lightly. Spread butter on each slice pull each slice apart into about four pieces. Mix the brown sugar and cinnamon. Place the toast slices, butter side up in a buttered 2 quart baking dish. Top with the brown sugar & cinnamon mixture and raisins, then move everything around to coat well.

Mix the eggs, sugar, vanilla and salt. SLOWLY stir the milk into the egg mixture. The temperature of the eggs must be brought up slowly or you will have scrambled eggs instead of custard. Start with several tablespoons at a time at first then add more as you go, stirring constantly and quickly. Pour the mixture over the bread.

Put the baking dish into a 9 x 13 pan. Place the pan on the oven rack and pour about 4 cups (about 1 inch) of very hot water into the bottom of the pan.

Bake at 350 degrees for 65 - 70 minutes or until a knife inserted in the middle comes out clean. Remove the casserole dish from the hot water and serve warm or cooled.

This recipe is linked up at:
The Sundae Scoop, Recipe Swap Sundays, My Meatless Mondays, Just Another Meatless Monday, Monday Mania, Market Yourself Monday, Homemaker Monday

Stuffed Turkey Loaf

2010-10-04T07:57:04-07:00

It doesn't look pretty but it's mighty tasty! :)

Here I go trying to roll meat again! It always sounds so much easier than it is. This one was easier than the chicken breasts but challenging none the less. If you would rather just put the stuffing items in between two layers of meat it would be just as good.

Regardless of rolling or layering, I would still cook it on a baking sheet. Using loaf pans or casserole dishes causes a "stewing" effect and you miss out on the taste and texture of the sides getting browned.

1 cup uncooked rice
salt & pepper to taste
1 pinch red pepper flakes
1 cup broccoli, diced
1 large onion
1 15 oz can tomato sauce
1 teaspoon Italian seasoning
2 lbs ground turkey
3 cloves garlic, minced
2 eggs
3/2 cup bread crumbs or crushed crackers (or 1 1/3 cups fresh bread crumbs)
½ cup plain yogurt or milk
2 teaspoons worcestershire sauce
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 to ½ cups shredded mozzarella
6 – 8 thin slices of turkey lunchmeat

Cook the rice per package directions adding about 1 teaspoon olive oil, ½ teaspoon salt, ½ teaspoon pepper and a pinch of red pepper flakes before putting the lid on to cook.

Dice half of the onion very finely to put into the meat mixture and the other half a normal dice to saute with the broccoli for stuffing. If using frozen broccoli, thaw or microwave until slightly warm.

Heat 2 tablespoons of olive oil in a medium skillet and add the regular diced onion and broccoli. Saute until almost tender. Use your spatula to cut large chunks of broccoli down. Add the cooked rice, tomato sauce and 1 teaspoon Italian seasoning. Heat through and set aside to cool.

Mix ground turkey, the finely diced half of onion, minced garlic, eggs, bread crumbs, yogurt, and spices until thoroughly mixed.

Turn the mixture onto a sheet of aluminum foil coated with a little non-stick spray. Pat into a rectangle about 10 x 12 inches. Spoon the rice mixture on top and spread it out evenly. Pat into place. Top with an even layer of the mozzarella. Top with the lunchmeat. This will help hold everything in place.

Use the aluminum foil to lift one end and begin to roll the meatloaf. As the meatloaf rolls keep lifting the next section of foil. You may want to end the rolling process on the baking pan you plan to cook on. I use a cookie sheet type pan lined with foil.

Bake at 350 degrees for about 1 ¼ hours. Let rest for about 15 - 20 minutes before slicing to keep the meatloaf juicy and let the cheese firm back up a little.

This recipe is linked up at:
Strut Your Stuff, Colleen's Kitchen, Just Something I Whipped Up, Mouthwatering Mondays, Made By You Monday

Family Food Fridays 10/1

2010-10-02T07:25:08-07:00

Seriously?! It's Friday already?! AND October?! If only it could feel like fall here in Phoenix, the temps are still hovering at about 105, hopefully it will cool off soon. :)

Thanks for playing everyone, this really is my favorite day!

Please link directly to your recipe post and not your blog URL – we want to be able to find your recipe a month or more from now.
Link back here, to this post, with either a button or text link so that more people can join in.
Please support your fellow bloggers - check out some recipes, leave comments and make some new friends. :)
If you don't have a blog but you would like to share a recipe or a link to a recipe, please add it in the comment section.

I'm not picky about how you word your entry, but please, do make your recipe healthy and budget conscious.

If you would like to link back with a button please copy/paste the code below.

If you're reading this post in a reader, you're missing out! Come on by and check out what's cooking!

$35 CSN Stores Gift Certificate Giveaway!

2010-09-28T05:38:29-07:00

I'm so excited that CSN Stores has offered to sponsor another giveaway here at Get Healthy Cheap! CSN Stores has over 200 online stores where you can find anything you need whether it be a stylish handbag, a chic bar stool or great stuff for your kitchen!

Check 'em out and see what you can find!

This giveaway is for a $35 gift certificate that can be used at any of the 200+ stores. One of the coolest things about CSN Stores giveaways is that you get your gift certificate via email really quickly after confirming your win. No waiting around for mail!

WIN IT

Here's how:

Required entry (you must do this first)

1.) Go to CSNStore.com and find something you would buy with $35. Tell me in a comment what that would be.

Extra Entries

You can do any or all of the following, (you can do each extra entry once except Tweeting which can be done once per day; please leave a separate comment for each extra entry):

2.) Subscribe to the Get Healthy Cheap newsletter. Remember to click the link in the verification email; Only verified subscriptions count. Leave a comment with your email address. If you already subscribe, leave that in your comment.

3.) Follow this blog. Leave a comment. If you already follow, leave that in your comment.

4.) “Like” us on Facebook – Click the button in the sidebar box (not the post) and leave a comment with your Facebook ID.

5.) Grab my button and post it on your blog – Leave a comment with a link to your blog.

6.) Tweet about this giveaway on Twitter – Leave a comment with a link to your tweet.

Here is a sample tweet you can cut and paste:

Win a $35 gift certificate from CSN Stores @ GetHealthyCheap.com http://tiny.cc/feaxj

You can't win if I can't find you. Don't forget to include your email address in your comment. To avoid spam bots, type your email address like this:

youremailaddress at gmail dot com

This contest ends on Sunday, October 10, 2010 at 11:59 PM PDT. I will draw a winner at Random.org on October 11th, and post the winner's name as soon as the winner confirms acceptance. For additional giveaway terms & rules, click here and scroll down to 'Giveaway Info'.

This giveaway is valid for readers in the U.S. and Canada.

Good luck!

BPA Lines Food Cans...Health Risk?

2010-10-01T05:23:06-07:00

The BPA controversy rages on, but did you ever think it was in your canned food? The FDA seems confident in this product, scientists beg to differ. Is it true that there are over 700 studies the FDA hasn't looked at yet? Check out this video:

What are your thoughts?

I discovered this video posted at Angie's Healthy Living Blog and knew I had to share it too. For more information about BPA see:

http://en.wikipedia.org/wiki/Bisphenol_A

If you're reading this in a reader and the video is not available, click here to watch it on YouTube.

The Kids Cook Monday: Individual Taco Salads

2010-09-29T06:17:05-07:00

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. Click here to download your kit and find out how your family can cook and eat together every Monday.

6 – 8 taco sized flour tortillas
1 lb ground turkey
1 packet taco seasoning (or homemade mix from this recipe)
3/4 cup water (for pre-packaged mix and homemade)
5 oz spinach (2 – 3 big handfuls)
1 large tomato
1 avocado
1 cup shredded cheddar
Wild Taco Sauce

To make the salad bowls
Preheat oven to 400 degrees. To shape bowls use custard cups or any type of oven proof bowls of choice. Large muffin tins may work too. Place the custard cups or bowls on a baking sheet. Spray the insides of the cups with non-stick spray. Gently press the tortillas into the cups. Bake until crisp and starting to become golden, about 8 – 9 minutes. Let the tortillas cool for about 2 minutes before removing and transfer to a cooling rack.

Wild Taco Sauce In A Wild Bowl (with bunny ears)!

Mix up the Wild Taco Sauce and set aside. This sauce is great and makes you completely forget about sour cream.

Wild Taco Sauce
1 cup lowfat yogurt
1 Tbsp Cholula hot sauce
1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder

For the rest of the meal
Brown turkey, drain if necessary and add taco seasoning with ¾ cup water. While meat is cooking dice tomato and avocado, shred spinach.

Put your bowls together however you like them! I like a layer of salad greens & veggies on the bottom. Ash likes to layer meat and greens with cheese. Tim just likes them. Period.

This recipe is linked up at:
Monday Mania, Mouthwatering Mondays, Just Something I Whipped Up, Homemaker Mondays, Tasty Tuesdays, Tuesdays At The Table, Delicious Dishes, Real Food Wednesday

Summer Squash Pancakes

2010-09-28T07:19:21-07:00

This recipe rocked! I can't wait to make it again with zucchini.

2 medium summer squash (about 3/4 pound)
1/2 medium onion, grated
2 large eggs, lightly beaten
6 tablespoons all-purpose flour
2 tablespoons Parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Mix the flour, cheese, baking powder, salt and pepper in a small bowl. Combine the eggs, onion and squash in a separate, medium bowl. Add the dry ingredients to the wet ingredients.

Heat a skillet with olive oil. Spoon batter by 1/4 cupfuls into hot pan. Cook until evenly brown on both sides.

I served these as a side dish. They were moist and delicious, not needing any type of topping.

SUPER FAST AND SEVEN YEAR OLD APPROVED!

Tips & Comments
Unlike pancake batter, this will get thinner the longer it sits. If it gets too thin add up to 2 tablespoons of flour.

There's a lot of room to change things up with this recipe. Other great veggies that would be good include carrots and potatoes.

Have a leftover burger or sloppy joes? Try mixing them in to create an all-in-one meal.

This recipe is linked up at:
My Meatless Mondays, Just Another Meatless Monday, Hearth & Soul

Homemade Vanilla Extract

2010-09-26T06:51:22-07:00

I can't wait to see the finished product!

I had no idea how easy it would be to make my own vanilla extract or I would have been doing it for years!

There is no way to make or buy good vanilla extract on the cheap. However, it is cheaper to make your own, plus you control the strength.

First, I want to tell you what imitation vanilla is made from and why I would rather fork over the money for the real deal. The following information is based on the results of Googling “imitation” and “artificial” vanilla:

U.S. manufactured artificial vanilla is produced from synthetic “vanillin,” Lignin Vanillin, which is made from a by-product of the paper producing industry. This by-product is chemically treated to mimic the flavor of vanilla. The products help take care of an ecological problem with paper producers and created an “affordable” vanilla flavoring for the public.

The other synthetic common in Mexican artificial flavorings is Ethyl Vanillin derived from coal tar.

Yuck, right?!

Let's make some vanilla, it's super easy! After checking out tons of recipes for the perfect bean to alcohol ratio, I believe this mix is the most economical and produces the best flavor.

6 vanilla beans
25 oz cheap vodka (750 ML)

Put the vodka in a jar or remove a little from the original bottle and use that.

Split the vanilla beans lengthwise. I tried using a sharp knife but needed more control so I switched to scissors. Also, my jar was fat so I cut them in half.

Place the cut beans directly into the vodka. Put the lid on tightly and give it a slight shake. I used an old spaghetti sauce jar. Just in case there was any smell remaining in the lid, I placed a layer of plastic wrap over the opening before I put the lid on.

Put the jar in a paper bag to keep light out or place it in a dark cabinet. Give it a little shake every week or so. In about 3 to 4 months you will have homemade vanilla extract.

You'll know it's ready when the color is a dark amber and it smells like vanilla. This will keep for over a year and beans can be re-used, but will lose strength.

Pour the finished product into any type of bottle you want, preferably a dark color or leave in the original jar and keep in a dark place. If you don't want the seed specks in your recipes, use a coffee filter to strain.

As homemade extract continues to sit it becomes stronger. If you leave the beans in it, adjust the amount you use in recipes to about half the recommended recipe amount.

This recipe is linked up at:
Saturday Sweet Shots, Colleen's Kitchen Recipe Swap, Recipe Swap Sunday

Family Food Fridays 9/24

2010-09-25T15:53:36-07:00

Thank you to everyone who participates, the recipes rock!

I just started working part time and taking classes, so....I'm really needing some inspiration, I can't wait to see what's cooking!

Please link directly to your recipe post and not your blog URL – we want to be able to find your recipe a month or more from now.
Link back here, to this post, with either a button or text link so that more people can join in.
Please support your fellow bloggers - check out some recipes, leave comments and make some new friends. :)
If you don't have a blog but you would like to share a recipe or a link to a recipe, please add it in the comment section.

I'm not picky about how you word your entry, but please, do make your recipe healthy and budget conscious.

If you would like to link back with a button please copy/paste the code below.

If you're reading this post in a reader, you're missing out! Come on by and check out what's cooking!

Hump Day Quickie: Spaghetti With Meat Sauce

2010-09-22T05:47:50-07:00

Here we go........

Welcome to the weekly series of less recipe, more quick meal planning, healthified!

On today's menu we're making a jar of spaghetti sauce taste like it's been simmered all day and adding a bunch of fresh veggies. The veggies are diced and grated so they become tender super fast! This meal is quicker than any boxed meal out there and much healthier.

Sliced French bread dipped in olive oil and balsamic vinegar makes a great appetizer. It's a really easy way to add a finishing touch to this quickie!

Click the 'Print Friendly' button at the bottom of the post to easily print it, generating your grocery list.

Spaghetti With Meat Sauce and Crusty Dipped Bread

1 44 oz jar of plain spaghetti sauce (store brand is great for this and cheap!)
1 lb ground turkey
1 medium onion, grated or diced small
1 bell pepper, grated or diced small
1 carrot or zucchini (or both), grated
2 cloves garlic, pressed or minced (or 2 tsp garlic powder)
1 small handful Italian seasoning
1 lb package of whole wheat spaghetti

1 loaf french bread
olive oil
balsamic vinegar

Start browning the turkey with all of the veggies and spices in a large pot.
Put the water on to boil in another pot.
Occasionally stir the meat and veggies. Meanwhile, put the noodles in when the water is at a rolling boil and add a small handful of salt.
When the meat is brown and the veggies are tender, drain if necessary.
Add the spaghetti sauce and heat through.
When the noodles are done stir into the sauce.
Top with Parmesan cheese if desired.

Slice the french bread into about ½ inch slices. In a saucer pour about 2 tablespoons of olive oil. On top of oil, pour about 1 tablespoon of balsamic vinegar. Dip bread directly into the mixture for an Italian restaurant feel.

Grating veggies is much easier and faster than you may think. It literally takes less than a minute to grate a carrot and a zucchini. :)

The added benefit of making your own quickie meals after work......leftovers.....

The Kids Cook Monday: We Won!

2010-09-22T02:39:01-07:00

Woohoo!!!.....We won the Foodista recipe contest for The Kids Cook Monday Campaign! Thank you Foodista!!

We've been having a great time participating and definitely plan to continue. There have been some huge changes in Ashley's eating habits since we started having her cook with us and we are now true believers in the value of getting kids in the kitchen.

Once upon a time we would put a dish down in front of Ash and she would turn her nose up to it. I never stopped hearing the question, "What's that?" with the inevitable statement, "I don't think I'm going to like it."

Now that we're cooking together I hear a new question, "What's that taste like?" with a follow up question, "Can I try a bite?"

It's so cool to watch her steal bites of cucumbers, bell peppers, and onions...yep, onions! She's becoming obsessed with new tastes! She's even starting to recommend ingredients and spices.

This week we plan to jump up and down and give each other high fives. We'll see you next week for a new kid friendly recipe!

7 Ways To Reduce Prescription Costs

2010-09-20T06:40:35-07:00

In this day and age I believe we all know the benefits of buying generic and how to maximize our employer's health savings programs. Below are some tips you may not know.

Do your discount program research – More retailers than Walmart have a discount generic prescription program. Do your homework though, the eligible medications can be different on every list! If you live in a large metropolitan area it may be worth going to multiple places to fill multiple prescriptions.

The $4 Generics Program – No Enrollment Fees
Walmart - Pharmacy Page or PDF Document By Condition
Target – Main Pharmacy Page or Alphabetical Listing or By Condition
Kroger – Main Pharmacy Page or Alphabetical Listing or By Condition
Schnucks – Main Page with links to generics by condition
Wegman's – Pharmacy Page or PDF Alphabetic Listing
Giant Eagle – Generic drug program page with search filters by state, condition and drug.

Discount programs are also available at Walgreens, CVS, Rite Aid and H.E.B., but either require enrollment fees or charge more than the typical $4 for generics. Some programs offer better benefits for larger quantities.

Many of the above programs include huge discounts for 90 day supply mail order prescriptions, especially if ordered online.

Insurance does not mean consistence – Did you know that insurance companies often contract with specific retailers to provide medication at discount prices? Contracts will vary for medications and locations.

If you're filling a one-time prescription due to illness, this may not be an important fact. However, if you take regular medication this could mean up to 50% savings. ALWAYS call your insurance carrier and ask if they contract with any local retailers for your specific location and medications.

If there is no contract, they may be able to lead you to the cheapest price in your area.

Costco does NOT require membership to purchase prescriptions – In the true spirit of Costco, a larger quantity purchase such as a 90 day supply is required. Call your local Costco for details. Click here for the main Costco Pharmacy web page.

For ongoing, non-narcotic prescription needs – If you take a pill that is scored in the middle, your doctor may be willing to prescribe a higher dosage that you cut in half at home. Most drugs are priced per pill so a 30 day supply would become a 60 day supply with minimal price increase for the higher dosage.

For one-time prescription needs – Ask your doctor for samples to reduce the quantity you need to purchase. Often doctors have samples available to dispense for free.

Contact the manufacturer - of your specific prescription and ask about buying directly from them. Believe it or not, it's being done.

Still no luck? Check out Needy Meds, a site dedicated to providing everything you could want to know about prescription drugs and how to get them cheaper.

The following is taken directly from the “About” page of the Needy Meds website:

"NeedyMeds is a 501(c)(3) nonprofit with the mission of helping people who cannot afford medicine or health care costs. The information at NeedyMeds is available anonymously and free of charge."