Cooking N' Food

Free Stuff For Moms

2009-06-23T05:19:00.000-07:00

Free Sample One Week Menu Plan
Free New Year's Eve Fondue for Fun for the Whole Family Printable
Free St. Patrick's Day Recipes
Free Dinner Planning & Grocery Shopping Sheets
Free Summer Stress Package for Mom
Free New Years Success Pack for Moms
Christmas Gifts for Moms

Perfect Hot Summer Meals – No Stove involved

2007-10-11T20:39:00.000-07:00

Cooking in the summer provides a unique challenge. In the winter, turning a cold kitchen in to a warm and cozy place is a benefit of cooking. In the summer, turning that same kitchen into a sweltering inferno is not. Planning ahead can eliminate the need for turning on the oven. Here are several options to help ensure your kitchen remains cool in the hot summer months.

Gazpacho, a Portuguese and Spanish soup made from stale bread, garlic olive oil, salt, vinegar and vegetables doesn’t need any cooking and has undergone many variations since its inception. Modern gazpacho includes a tomato base and a wider range of vegetables. It can quickly and easily be prepared with a food processor and stored beforehand in a refrigerator.

Ceviche is a Peruvian seafood salad marinated in citrus. Traditionally made from raw fish and onions with lime or lemon juice, modern variations include using a tomato sauce of ketchup. In its original form, it can be adapted to most tastes by using a wide variety of fish and cold vegetables. You should check with your local fishmonger to make sure the quality of fish is good enough that it can be eaten raw. The citrus juice in the recipes allows it to be served at room temperature while eliminating the risk of immediate bacterial growth.

Pickled cucumbers and beats can be prepared the night before. Ways to prepare them range from simply placing julienne vegetables in vinegar to more complex and elaborate preparations that include chili oil and sugar. This concept allows for a wide variety based on what you have available and what your taste preferences are. And they don’t require you to heat up the oven.

Likewise, sandwiches are easy to prepare without heating the kitchen. Using coldcuts and already cooked meats and vegetables, they can be quickly prepared to suit individual tastes and served with a wide variety of sides such as coleslaw or any of the ideas above. In addition, setting out a simple tray of individual meats, vegetables, and cheeses that you have on hand will allow friends and family to prepare their own sandwich creations.

The traditional American answer to keeping the summer cool is to grill outside. Virtually anything can be grilled outside, from corn to cucumbers to beef and vegetarian hotdogs. This flexibility can be combined with any of the other ideas above to make a complete meal. Plus grilling allows you to enjoy the fresh summer air without feeling like you should be doing some yardwork.

A crock-pot can cook meats without heating up the rest of the kitchen as much as a traditional stove. Prepared the night before and left to cook on its own without much attention, the crock-pot not only keeps the kitchen cool, but allows the chef to work on other parts of meal preparation, or enjoying the summer weather. You can cook complete meals in the crock-pot by throwing in a roast and vegetables. Or you can cook meat, such as boneless pork ribs seasoned with barbecue sauce which can be used for chopped pork sandwiches.

Salads also offer a multitude of options for summer meals. Using lettuce as a base, the options of what you can add to a salad are limitless, from common vegetables such as tomatoes, onions and carrots to fruit, nuts and diced meats and hardboiled eggs. Salads are not only an effective way to prepare a summer meal without heating up the kitchen, but can also be used to help clean out leftovers. When you don’t feel like cooking, take out leftovers from the refrigerator and allow each member of your family to create their own salad masterpiece. Plus, salads offer the versatility of serving as a meal starter or a meal themselves. You can make them as light or as hearty as you want.

Pasta salads are also great in the summer. You will need to heat up the stove to cook the pasta. But you can cook a big batch and then use it for several options. Add Italian dressing, pepperoni, olives, and cheese cubes. Or add mayo and ranch dressing long with peas and carrots. Just about anything you like can be added to cold pasta to make a zippy salad.

Grilling is another great summer option. Plus it allows you to spend more time outside on the patio rather then in the kitchen. Marinade meat in your favorite seasoning then toss on the grill. Or cut up meat and veggies into bite size pieces and thread on a skewer for kabobs. For even more variety, add fruit such as pineapple or peaches. You can even cook garlic bread and cheesy potatoes on the grill but wrapping them in foil.

For those with more exotic tastes, researching Asian or Mediterranean cuisine online, at the library, or at your local bookstore will provide a wide range of inspiration and ideas. An exotic taste doesn’t mean that food has to be hard to prepare. It can be as simple as using rice paper wrappers, traditionally used to serve hot food , to serve cold food.

Whether your tastes range from the traditional to the exotic, summer cooking doesn’t have to mean heating up the kitchen. Use your imagination to find creative ways to keep summer cooking cool. Planning ahead allows you multiple options will little heat.

For more great meal ideas and a free menu planning report visit www.menuplanningcentral.com – Watch for a great meal planning offer after you sign up and let me – The Menu Mom – help you take care of dinner tonight!

Meal Planning Benefits

2007-09-24T13:02:00.000-07:00

by Ken Hill

Meal planning can help you to successfully organize the daily routine of preparing meals for your family.

If you often find yourself searching for something to prepare for dinner, meal planning may be just the thing you need to make meal time less stressful.

Below are some of the benefits of meal planning.

1. You'll save time.

Knowing what you're going to cook for dinner means you can get the meal on the table faster because you won't have to decide what to make.

In addition, when you plot out what meals you're going to fix for the week, you can simply make one trip to the store and buy all the food you'll need for those meals.

You won't have to search the refrigerator or freezer when dinner time arrives, and you can eliminate trips to the grocery store looking for something to eat that everyone likes.

2. You'll save money.

Meal planning can also help you save money.

For one, when you know what you're going to cook for dinner, you won't eat out as much during the week because you can't think of anything appealing to make.

By simply eating at home more instead of eating out, you'll keep more money in your pocket that you can use for other important things.

3. You'll be able to eat healthier.

If you tend to eat burgers and fries from fast food places a few times a week, meal planning can help you to eat healthier by replacing those meals with healthier ones.

Instead of greasy, fatty hamburgers or having pizza delivered, you could have a nutritious meal of vegetables, salad and a lean main course of chicken or beef for dinner.

In addition, if you need to restrict sugar or salt from your diet, menu planning can help you to consistently cook meals that fit your nutritional standards and stick to your diet.

4. You'll be able to reduce meal time stress.

If you have your dinners planned out, you won't have to figure out what to make while everyone is hungry and in bad moods.

You'll already know what you're going to make, and dinner time can go smoothly as everyone looks forward to the delicious meal they're going to eat.

5. Meal planning is easy.

Planning what you're going to prepare for dinner over the weekdays isn't difficult.

It just takes a little time to decide beforehand what you want to eat, and then purchase the food.

You can plan your dinners for the week days, the entire week or longer.

However, start small by planning out, for example, five dinners for the weekdays.

Once you see what's involved, you'll have a better idea how many meals and how far ahead you'd like to plan.

Conclusion: Meal planning can help you to save money and time. Meal planning can also help you to eat healthier, reduce meal time stress, and isn't difficult to do.

After you start meal planning, you may find that dinner time becomes family time again.

For information about online meal planning services view Ken's quick list at meal planning services

Save Money On Food: 7 Useful Tips

2007-09-24T12:54:00.000-07:00

by Ken Hill

By being a bit more frugal, you can save some of the money you spend on food and use it for other important things.

Here are seven tips to help you get started.

1. Begin a price book.

Your price book will give you information about products that you've bought by price, date, size, store, and most importantly unit price (how much you're paying by ounce, pound and so forth).

With this information at your disposal, saving money on groceries will be much easier for you.

All you'll need to do is compare the prices you see in the grocery store to what you have in your price book. Then, take advantage of the great deals you find and pass on the bad ones.

2. Meal plan.

Meal planning can help you to save money on food by reducing trips to fast food and family restaurants.

In order to get started meal planning, simply take some time to decide what dinners you want to cook. Then, purchase the food in advance.

In addition, you could plan out your meals by using what you already have on hand.

3. Brown bag it at work.

Instead of opting to spend money on a quick meal at a fast food restaurant during your lunch break, you could pack deli style sandwiches or hoagies along with a side of salad or fruit.

In addition, you could take a thermos filled with part of a soup and sandwich combination, or you could fill it with your favorite drink.

4. Plant a garden.

Gardening can help you to replace some of the food you typically buy at the grocery store with your own fruits, vegetables and herbs.

In addition, gardening can help you get more exercise and reduce some of the stress of everyday life.

5. Eat more vegetable dishes.

Make the meat you purchase at the grocery store last longer by making more vegetable dishes for you and your family.

If you need meat in the dish you're going to prepare, try simply cutting back on how much meat you use.

6. Refrigerate or freeze the bread you buy at the grocery store.

You can also save money by making the bread you buy at grocery store or bakery last longer.

An easy way to do this is to keep the bread you want to eat during the week in the refrigerator.
In addition, you can save money by freezing some of the bread you buy for later use.

7. Stay focused.

Grocery stores choose their layouts with an eye to getting you to spend more money.

A smart way to combat this is to stay focused when you grocery shop. Planning your meals, writing out a shopping list and keeping a price book can help you to do this.

You can also stay focused in the store by knowing where the different sections are, not shopping while you are hungry, and by shopping without your kids if they tend to pressure you into buying things you or they don't really need.

For more useful articles click here For information about online meal planning services visit Meal Planning Services

Ebooks & More

2007-09-02T05:01:00.000-07:00

250+ quick, easy, and family-tested dinner ideas.

What you need to know to get started with freezing, storing, baking, and mailing cookies. Over 40 cookie recipes included.

Quick & Easy Meals Your Kids Will Love. Free Sample Menu.

Easy Autumn Apple Recipes

2007-08-29T22:15:00.001-07:00

by Rachel Paxton

Fall is in the air! Fill your kitchen with the aroma of fresh baked apples. Here are some easy autumn apple recipes that your family is sure to enjoy.

Apple Crisp

4 c. sliced apples
1/2 c. oatmeal
1/3 c. soft margarine or butter
2/3 c. brown sugar
3/4 tsp. cinnamon
1/2 c. flour
3/4 tsp. nutmeg

Preheat oven to 375 degrees. Place sliced apples in greased pan. Blend remaining ingredients until mix is crumbly. Spread over apples. Bake 30-35 min. (or until apples are tender) and topping is golden brown. Serve warm with cream, ice cream, or cool whip. Rhubarb, peaches, huckleberries, etc., may be used instead of apples.

Applemallow Bake

6 c. (6 medium) peeled and thinly sliced apples
3 c. miniature marshmallows
1/4 c. cinnamon candies

Preheat oven to 350 degrees. In ungreased 9x5 inch loaf pan or 1 qt. baking dish, mix apples, cinnamon candies, and 2 c. marshmallows. Top with remaining 1 c. marshmallows. Bake, uncovered, for 45-50 min. until apples are tender. Serve hot.

Apple Cake

4 c. fresh apples (diced)
1/2 c. vegetable oil
2 tsp. vanilla
1 tsp. salt
1 c. chopped nuts
2 c. flour
1 tsp. cinnamon
2 c. sugar
2 well-beaten eggs
2 tsp. baking soda

Preheat oven to 350 degrees. Mix apples and sugar thoroughly. Add vegetable oil, nuts, eggs and vanilla. Mix and add flour, baking soda, salt, and cinnamon. Bake in greased 9x13 pan for 1 hr. or until shrinks from edges of pan. Serve plain, iced, or with cool whip.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Five Quick and Healthy Dinners with…Rotisserie Chicken

2007-08-29T22:06:00.000-07:00

by Erin Rogers, Health-E-Meals.com

In the last few years, most major supermarkets and the larger warehouse stores have begun to carry whole rotisserie chickens in their deli areas. These cooked birds offer home chefs many wonderful opportunities for super-quick and healthy meals. Try the different flavors available to find your favorite. Just remember to discard the skin and eat mostly white meat. Think of this ultra-convenient precooked poultry any time a recipe calls for cooked chicken breast and cut your cooking time down to zero!

Here are a few super-quick ideas for a variety of healthful dinners using rotisserie chicken:

Meal #1: Traditional chicken dinner

Simply serve chicken (without skin) with potatoes (instant mashed, or baked/sweet potatoes if there's time) and a frozen vegetable, such as green beans. To make your plate as healthful as you can, avoid using butter on potatoes (a butter spray works well); fill ½ your plate with veggies and stick to white meat chicken. Even add a bit of gravy if you pick a low-fat brand.

Meal #2: Blue Cheese/Chicken Salad

Start with a bowl of your favorite bagged salad greens, top with chicken breast, crumbled blue cheese, zliced strawberries, sliced mushrooms and a simple olive oil and balsamic vinegar dressing. Serve with whole wheat rolls.

Meal #3: Barbecue Chicken Sandwiches

Combine shredded chicken breast and your favorite barbecue sauce. Heat through. Serve on whole wheat buns. Serve with homemade lowfat cole slaw and vegetarian baked beans.

Meal #4: Chicken Caesar Salad

This stand-by can now be found on many restaurant menus. Toss chicken breast with romaine, chopped tomatoes, shredded parmesan cheese, fat-free croutons and fat-free Caesar dressing.

Meal #5: Honey Mustard/Avocado Chicken Hoagie

Start with a whole wheat baguette and slice horizontally. To one half, add chicken breast, lowfat honey mustard, sliced avocado and reduced-fat swiss cheese. Melt cheese under broiler; add top of baguette and serve warm. Serve with tossed salad.

There you have it! Five quick and healthy meals using a fully cooked chicken you can pick up any night of the week. Remember, the key to healthy, quick cooking is to identify convenience foods that can be used for very quick, healthful dinner preparations. Rotisserie chickens are one of these great modern conveniences. See what else you can come up with using this easy, nutritious main ingredient!

© Health-E-Meals.com, 2004

Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people. Visit her website to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick and healthy, no-recipe dinner idea in each issue. Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and lots more!

Freezing Homemade Baby Food

2007-08-24T21:38:00.000-07:00

by Rachel Paxton

With our twin boys getting ready to start solid food, I have been reading about making and freezing my own baby food. It is very easy!

You can make up large quantities of baby meals and freeze them for later use.

Green beans are in season and were on sale at the grocery store, so I bought several pounds to prepare and freeze. I steamed them in an electric steamer for about 20 minutes and then blended them in the blender with some water until they were pureed. I then poured the puree into ice cube trays. After the cubes were frozen I transferred them to a reclosable freezer bag and labeled the bag with the name of the vegetable and the date. These cubes can be stored in the freezer for 1-2 months.

One cube is approximately 1 ounce of food and can be thawed out in the refrigerator or microwaved for a quick meal. You can also mix cubes together (e.g. one meat, one vegetable) for a combination meal. The cubes also travel well, just place a frozen cube in a sealed container until ready to eat...it will be all thawed out and ready to go.

Many types of foods can be prepared ahead of time and frozen. Try freezing cereals, pureed meats, vegetables, and fruits. Fruits (except bananas) need to be cooked before they are pureed and served to baby. Cubes of the same type (vegetables, fruits, meats) can be stored in the freezer together.

The possibilities are endless. When you have leftovers from a family meal, puree it and freeze it for baby. I also pureed some leftover chicken I had on hand for a later meal. Just make sure that baby's portion hasn't had any seasoning of any kind added to it.

There are many resources that can help you get started. Here is a link to suggested meal plans for babies of different ages. It also includes information about storing and preparing food:

http://www.wholesomebabyfood.com/babymenu.htm

Here are many easy recipes for making your own baby food, including teething biscuits:

http://www.recipegoldmine.com/baby/baby.html

Making and freezing your own baby food is very easy and I look forward to exploring all the possibilities. It is healthier for your baby and a lot easier on your grocery budget.

It's a good thing the green beans will keep in the freezer for awhile, because when I gave a bite of them to my 4-month-olds they looked at me like I had just fed them the most disgusting thing they'd ever tasted. Guess we'll have to try something else first!

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Meal Planning Services

2007-08-06T00:40:00.000-07:00

Dine Without Whine

Menu planning can save you time, money, bring back family time at dinner, and help you eat healthier. If you are busy and dinner time is hurried or you opt for fast food a lot, an online menu planning service like Dine Without Whine may be just what you need.

Take a peak inside their members' only area, with this quick video tour.

Menu Planning Central

Here's a great menu planning service that gives you 4 weekly menus at a low price. They are Family Friendly Menu, Healthy Menu, Vegetarian Menu, and Frugal Menu. Right now they are offering a Free Menu Planning Basics Report. Find out more and get your free report at Menu Planning Central

Basic Quick Mix and Recipes

2007-07-31T21:15:00.000-07:00

by Rachel Paxton

With an easy basic quick mix, you can make a wide variety of inexpensive homemade biscuits, breads, and other baked goods. This mix is easy to make and store and great for any family on a tight budget.

Basic Quick Mix Recipe

10 c. all-purpose flour
1 1/4 c. nonfat dry milk
1/3 c. baking powder
1 tbsp. salt
2 c. vegetable shortening (room temperature)

Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

Storing mix:

Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

Using mix:

Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

Basic Biscuits

2 c. basic quick mix
1/2 c. water

Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.

Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

Basic Muffins

2 c. basic quick mix
4 tsp. sugar
1 egg, beaten
2/3 c. water

Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

Basic Pancakes

2 c. basic quick mix
1 tsp. sugar
1 egg, beaten
1 c. water

Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

The Internet is a great source for more quick mix recipes. Just type "quick mix recipes" into your favorite search engine!

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Salad Recipes for Summer Barbecues

2007-07-25T20:43:00.000-07:00

by Rachel Paxton

Description: Easy salads that you can prepare for family barbecues or picnics.

Salads are a great accompaniment to any summer picnic or barbecue. Everyone has their favorite. I personally love Taco Salad, my daughter's favorite is Pea Salad.

Here are some easy salad recipes you can prepare for your family or take to your next family get-together. Keep an open mind about the Broccoli Salad recipe and give it a try. It is delicious!

Taco Salad

1/2 onion, chopped
3 tomatoes
1 head lettuce
4 oz. cheese, grated
8 oz. Thousand Island dressing
Taco Sauce to taste
1 bag tortilla chips
1 lg. avocado, opt.
1 lb. ground beef
1 can kidney beans
1/4 t. salt

Chop onion, tomatoes, and lettuce. Toss with cheese, dressing and taco sauce. Crunch and add chips. Brown meat, add kidney beans, salt and simmer 10 minutes and mix into cold salad. Serve immediately (or prepare ahead of time and add cheese and chips right before serving).

Three Bean Salad

1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt

Drain beans. Heat remaining ingredients in a saucepan until heated through. Pour over beans and refrigerate before serving.

Picnic Coleslaw

6 c. shredded cabbage
2 c. shredded carrots
8 bacon strips, cooked and crumbled
12 green onions, thinly sliced
1/2 c. vinegar
1/3 c. vegetable oil
1/3 c. sugar
1 tsp. salt

Combine cabbage, carrots, bacon, and onion. In a jar mix vinegar, sugar, salt, and shake well. Just before serving, pour dressing over cabbage mixture and toss.

Macaroni Salad

1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper

Cook macaroni according to package directions and drain well. Rinse and drain again. Place macaroni into large bowl. Add onion, eggs, celery, and pickle. Blend together the mayonnaise, horseradish, mustard, and pickle juice. Stir into macaroni mixture. Season to taste with salt and pepper. Cover and chill 4-6 hours.

Broccoli Salad

1 bunch broccoli, cut in tiny flowers
1 c. raisins
1/4 c. red onion
1/4 c. pecans (or walnuts, or sunflower seeds)
1/4 c. bacon bits
1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar

Mix mayonnaise, sugar and vinegar. Add bacon bits and other ingredients and mix. Chill for a few hours.

Pea Salad

2 bags frozen peas
1 block cheddar cheese (cubed or shredded)
1/2 cup mayonnaise
1 bunch green onions
1 pkg. bacon cut into small pieces and fried

Keep peas frozen until ready to use. Combine all ingredients in a large bowl. Chill and serve.

Five Cup Salad

1 c. sour cream
1 c. miniature marshmallows
1 c. coconut
1 c. pineapple
1 c. mandarin oranges

Mix together and refrigerate for 12 hours.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Articles

2007-07-25T12:38:00.000-07:00

Slashing Grocery Bills

2007-05-09T04:01:00.000-07:00

by Rachel Paxton

Description: Tips for reducing your grocery bills.

Even the thought of spending a lot of time tracking grocery prices from store to store gives me a headache. I know a lot of people who keep detailed notes of every grocery item they regularly purchase and routinely note the price fluctuations at the grocery stores they frequent.

I used to not pay attention to grocery prices much at all. I have never been one to spend excessively, and have always been pretty good about only getting what's on my shopping list (a necessity!), but it took me awhile to realize that I could save some extra money if I started paying a little more attention to grocery price variations.

I recognize the fact that some people need to reduce their monthly bills as much as possible, and how necessary it is for some to spend as little as possible on groceries, especially if you have a lot of mouths to feed. Although we have no money leftover at the end of the month, so to speak, I never tried to drastically reduce our grocery bill until quite by accident I discovered that if I spent less on groceries, I would have more money to spend on other things! That's when I really started to change my ways. You'll find that my approach to being frugal-minded is not as drastic as some, but I consider myself to be a person who saves money when I can, and have made it a personal challenge to not spend money I don't have to. If you follow my advice, you will definitely see a reduction in your grocery bill.

Like I mentioned previously, I have always made a list before going to the grocery store. Every Saturday or Sunday I sit down and figure out what to serve for dinner every night for the next week. This list also includes snack ideas and lunch menus for my daughter. Every Wednesday I glance through the coupons in the local newspaper and make a mental note of what's on sale and where. Remember, just because something's on sale doesn't mean you need it. Stick only to things you would have bought anyway. If I notice chicken, hamburger, or pork chops are on sale, for example, I might alter my menu to include one of these items.

I decide which store to shop at based on my findings in the advertisements. I usually don't go to more than one store unless one store is having a particularly good deal not found anywhere else. The grocery stores in our area are usually pretty competitive with each other; consequently, their sale prices are fairly predictable.

I have never been one to stock up much, due to limited freezer and pantry space, but I recently realized the value of buying a lot of one item on sale. I usually avoid our neighborhood market because it is a small store and often overpriced, but they finally caught on to the idea of having specials to draw people in. One day I noticed they had 5-lb. chubs of lean hamburger on sale for .69 a pound! I couldn't believe it. I initially bought 2 chubs, and then a few days later couldn't resist going back to get 2 more. I divided them into 1 lb. portions (20 lb. altogether!), wrapped them in foil, and stuck them in the freezer. I was psyched. That same weekend I found an unbelievable deal on pork chops and chicken breasts at another grocery store. I bought several packages of those also. I spent probably $40 to $50 on meat that week, but it lasted for months! I was hooked...I knew I had to start stocking up more when I could. It didn't make sense not to. My freezer was packed to overflowing.

Just this last week I was lamenting the .89 per can price of tuna and wishing I had stocked up more than I had. Tonight on my way home from dropping off my daughter at her bible class, I stopped at the neighborhood market to get some pretzels (1 1/2 pounds for $1.29!) and just happened to notice their Starkist tuna was .59 per can with no limit! I couldn't believe my luck and stocked up again. I also bought another bag of pretzels because my husband and daughter are trying to wean themselves from Doritos, which I'm trying to help with in any way I can!

Anyway, you get the idea. You may not see big changes at first, but if you start stocking up here and there, you will see your grocery bills getting lower and lower. You may find you start spending that little bit of extra money somewhere else, but at least you have the choice to decide where you want that money to go. Don't feel like you have to spend a lot of money on groceries--I'm living proof that you don't have to!

Originally published at Suite 101. Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

5 Great & Healthy Ways to Enjoy Garden Fresh Tomatoes

2007-05-06T17:53:00.000-07:00

by Erin Rogers, Health-E-Meals.com

August is one of my favorite times of year for produce. I love all the wonderful, fresh fruit that's so much cheaper this time of year. But my absolute favorite August treat has to be garden-fresh tomatoes!

There's really nothing more delicious than a deep-red, juicy, sweet tomato straight out of the garden. Whereas I use tomatoes year round in salads and sliced on sandwiches, I make fresh tomatoes more prominent in meals to best highlight and enjoy their wonderful flavor.

Below I've listed five of my favorite healthy ways to enjoy garden-fresh tomatoes, but this really just a beginning of the ways you can use these wonderful red treats!

1) Grilled cheese and tomato sandwiches: Use whole wheat or light bread, 2% american cheese and big slices of fresh tomatoes. Lightly butter bread or spray with a buttery spray. Place one slice of bread butter side down in a nonstick skillet over medium high heat, add cheese and tomato, then other slice of bread. Cook until lightly brown, flip and repeat on other side.

2) Simple sliced tomatoes: As a side dish to nearly any meal, it's hard to beat the ease, nutritional value and lovely taste of a stack of fresh tomatoes. I like to dress mine with just a bit of salt and pepper.

3) Tomato and cucumber salad: Another of my favorite quick side dishes is a simple toss of chopped fresh tomatoes and cucumbers, with a splash of olive oil, balsamic vinegar and salt and pepper. This can either be eaten right away or refrigerated until ready to eat.

4) Bacon, Lettuce and Yummy Tomato Sandwiches: With bland, barely- pink tomatoes, BLT's are nothing to rave about. But add a juicy, fresh tomato, and they become a true delicacy! Start with two slices of toasted whole wheat bread. I like to add some light mayonnaise to each slice. You can use turkey bacon to keep it healthier, or just a couple slices of real bacon. Finish off with lettuce and sliced tomato and you've got a great quick lunch or dinner.

5) Fresh Mozzarella, Tomato and Basil: This Italian favorite can be a delicious appetizer, or a side dish to pasta, chicken, seafood, steaks...you name it! To prepare, simply slice tomatoes, basil and mozzarella. Splash with olive oil, and maybe a little balsamic vinegar and enjoy.

These five ideas certainly aren't the only wonderful ways to use your garden tomatoes. They are also great for pasta sauces, salsas, salads, other sandwiches, stuffed tomatoes and lots more. Try not to let any of these beauties go to waste. If you can't eat them as fast as you harvest them, tomatoes are very easy to freeze. Then you'll be able to enjoy them year-round, on dishes like chili and spaghetti sauce. When January rolls around, you'll be glad you have a stash of homegrown tomatoes on hand!

© Health-E-Meals.com, 2003

Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people. Visit her website to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick and healthy, no-recipe dinner idea in each issue. Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and lots more!

Homemade Bread Sticks for Baby

2007-05-06T17:41:00.000-07:00

by Rachel Paxton

Description: Recipes for making homemade bread sticks for babies.

Is your baby teething? Homemade bread sticks are easy to make and are great teething biscuits for older babies. You can make bread sticks out of most any kind of bread by baking at a low temperature (150-200 degrees) for 15 to 20 minutes, or until bread sticks are hard and crunchy.

For the recipes below, after baking, let bread cool. Slice bread into "sticks" and bake at 150-200 degrees for 1 hour. Store in airtight container. Your baby will love it!

Banana Bread

1/2 cup shortening
1 cup sugar
2 eggs
3 bananas, mashed
2 cups flour
1/2 cup wheat germ
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Cream shortening, sugar, and eggs. Add mashed bananas and mix well. Blend in other ingredients. Pour into a greased loaf pan. Bake for about 45 minutes.

Carrot Bread

2 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla
2 cups carrots, grated
3 eggs
1 cup vegetable oil

Preheat oven to 350 degrees. Sift together flour, sugar, salt, and baking soda. Add remaining ingredients. Pour into a greased loaf pan and bake for 1 hour.

Apple Bread

3 cups flour
2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups oil
2 apples, chopped
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 300 degrees. In a large bowl, mix together all ingredients until well blended. Pour batter into 2 greased loaf pans. Bake for about 1 hour.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Favorite Cream Pie Recipes

2007-04-27T12:01:00.000-07:00

by Rachel Paxton

Description: These favorite cream pie recipes are sure to be a family hit for the holidays or any time of year.

The holidays are just around the corner and you are probably planning what kinds of pies to make this year. If your family is tired of fruit pies or if you just want to try something new, try making a cream pie! These pie recipes are very easy to prepare and are sure to be family favorites during the holidays or any time of year.

Velvet Smooth Chocolate Cream Pie

3/4 c. granulated sugar
1/2 c. all-purpose flour
1/4 tsp. salt
2 eggs
2 c. milk
1 tbsp. butter
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces
1 baked and cooled 9 inch pie shell

Cooking Instructions:

In a heavy saucepan, mix sugar, flour, and salt. Add eggs and milk. Beat with whisk until smooth. Bring to a boil over medium heat, stirring until smooth and thickened. Remove from heat; stir in butter and vanilla. Add chocolate pieces and stir until completely melted. Pour into baked shell. Chill. Spread with whipped cream; garnish with shaved chocolate. Keep refrigerated.

Banana Cream Pie

3 bananas
2 c. milk
2 (3 1/2 oz. each) pkg. instant vanilla pudding
1 (16 oz.) carton sour cream
1 baked and cooled 9 inch pie shell

Cooking Instructions:

Line bottom of baked pie shell with 3 sliced bananas. In a large bowl beat together milk, pudding, and sour cream. Pour pudding mixture over bananas and refrigerate 2 hours before serving. Pie will set quickly. Top with whipped cream. Keep refrigerated.

Sour Cream Lemon Pie

1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice (3 lemons)
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream
1 c. heavy whipping cream, whipped
1 baked and cooled 9 inch pastry shell

Cooking Instructions:

Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks, and milk in heavy saucepan. Cook over medium heat until mixture thickens. Stir in butter and cool to room temperature. Stir in sour cream and pour into baked pie shell. Top with whipped cream. Keep refrigerated.

Coconut Cream Pie

2/3 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 beaten egg yolks
1 tbsp. butter
1 1/2 tsp. vanilla extract
2 c. shredded coconut
Whipped cream for (topping)
1 baked and cooled 9 inch pastry shell

Cooking Instructions:

In a heavy saucepan combine sugar, cornstarch and salt. Gradually stir in milk. Cook slowly, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Place egg yolks in a bowl. Stir in 1/2 sugar mixture. Stir egg mixture in saucepan. Boil, stirring constantly, for 1 minute longer. Remove from heat. Stir in vanilla and butter. Add 3/4 cup coconut. Pour immediately into pie shell. Chill thoroughly. Top with whipped cream. Sprinkle remaining coconut on top. Keep refrigerated.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Are Discount Grocery Stores Safe?

2007-04-25T09:49:00.000-07:00

An Investigative Report by Lana Dorazio, author of “Save Thousands Grocery Shopping” and owner of www.grocerybook.com

Discount grocery stores have received a bad rap. The news media loves headlines like, “Rotten Meat Sold at Discount Store Sends 12 to the ER!” Or, “Botulism in Canned Goods on the Rise! Beware!” Attention-grabbing headlines make news. Unfortunately, while bad meat might make the front page because of one grocery store’s mistake, what about other discount stores? These stores provide quality, safe, delicious food at a discount price day in and day out!

I’d like to see the headline, “Discount Grocer Saves Consumers Millions!” or “The Dented Can Nominated for FDA Award of Excellence!”

You might think those make-believe headlines are a little over the top, but I don’t believe they are far from the truth. In fact, my investigative reporting bug kicked in this past month, and I decided to settle the issue once and for all regarding the safety of food from discount grocers.

First, let’s establish what I am referring to when I talk about a “discount grocer.” For the purposes of this article and the purposes of my research, I am referring to any store that purchases bulk items from the processing centers where retail grocery stores like Albertson’s, Safeway, or even Super Wal-mart send their damaged products.

These products are sent to processing centers for a variety of reasons. One problem could be as disastrous as a crate full of puffy cans, indicating the presence of botulism. Another problem could be as minor as incorrect spelling on a label. Products sent to processing centers are either donated to food banks, or sold at steep discounts to locally-owned discount grocery stores or chain discount stores like Food City, Sac ‘n Save, etc.

To answer the question as to whether this food is safe, we have to first understand that in the United States food distribution is highly regulated, and it is against the law to sell any food item that could be dangerous for consumption. All of the laws and regulations enforced by the health department and the Federal Drug Administration apply to the classiest gourmet deli as well as the smallest, most humble discount store.

Tina Mata, owner of my favorite discount store “The Dented Can” was gracious enough to talk with me about her store, and the regulations that govern it. Tina is very familiar with food law and the handling of food items, and informed me that her store is inspected every three months by the state health department. If her store were to be found with health or safety violations, she could be shut down just like any other store. As the owner of a discount grocery store, Tina stays current with regulations concerning proper food storage, and instructs her employees on a regular basis as well.

Tina gets her food from a warehouse where other retail stores have sent their “damaged goods.” This can be misleading to consumers, because they might assume that “damaged goods” implies that the food is not edible or is otherwise unsafe. This is simply not true. When Tina buys a case of food, she does a thorough inspection and places only safe items on her shelves.

Dented Cans and Taped Boxes

For example, when it comes to canned goods Tina is an expert. She explained in detail how certain cans are safe when they are dented, and some are not. It’s tricky, but Tina and her staff know the rules and regulations and don’t take any chances.

A can that is dented on the seams in certain ways cannot be sold. The seam of a can is the top and bottom lip, and the seam that runs down the middle. The seams at the top or the bottom can be dented if it is flat but not dented so that the dent protrudes inward towards the center of the can. These areas on a can are more fragile than the rest, and if dented, are more susceptible to a puncture, which might allow air to enter the can. When air enters a can, bacteria can start growing, and this can be very dangerous. Any store should throw away cans dented in dangerous ways.

A can that is dented anywhere else on its body, with the exception of a hole-producing dent, is safe. These cans can be treated just like any other canned item that doesn’t have dents.

Tina also explained how she inspects boxes of cereal. A retail grocery store won’t sell a box of cereal if the cardboard box has a tear or hole. At “The Dented Can,” I have found that cereal is one of the best buys. You can find cereal as cheap as $0.75 per box! The boxes might be banged up and taped together, but the cereal is perfectly safe. How can you know?

Before it is made available for sale, each box of cereal is inspected to ensure that the plastic bag inside of the cardboard box is airtight and not punctured. The outside cardboard box will sometimes need to be torn in order to check the safety of the cereal, so on occasion you will find a taped box. The cereal inside of the airtight bag is perfectly safe to eat.

Expiration Dates

What about the labels on the food items sold at discount grocers? According to the Food Safety and Inspection Service of the US Department of Agriculture, “except for infant formula and some baby food, product dating is not required by federal regulation.” The labels that you find on different products are there to help the consumer, but I have found that more often than not expiration dates are misleading.

What does “old” mean anyway? Some food charts indicate that canned food is good for up to five years! I also found research suggesting that packaged foods can be safe forever from a food-borne illness standpoint, but it just might not taste very good if it is old.

I take the firm stance that while the government can help and does indeed provide laws to govern food safety, as a consumer you are ultimately responsible for what you eat. The laws are good and I’m glad they are there, but believe it or not, the government doesn’t know everything!

When it comes to labeling, you should educate yourself on different types of food and how long they actually are safe. You will find that if you learn this information you can shop at discount stores and buy a sealed jar of mayonnaise that technically is past the “best if purchased by” date for an incredibly cheap price and it will be perfectly tasty and good for consumption. Unless you have legitimate concerns about a particular store, you can be confident that if it were not safe for human consumption, it would not be for sale.

Temperature and Sanitation

Sharon Hoelscher Day of the Arizona County Cooperative Extension is an expert in Food Safety. She explained how inspectors are looking for critical violations in any store they visit. Two of the most important things inspectors look for are temperature violations and sanitation. A good example is how the meat section of a store is breaking down and cleaning their cutting equipment.

Sharon says that when a consumer is shopping at a discount grocer or a retail grocer, the store is only as good as the food service managers and workers. The laws governing food safety are the same for retail and discount grocery stores, and in her expert opinion, the food system in the United States is safe.

Regardless of where you shop, Sharon does suggest that you take note of the temperature of items that should be kept cold. The danger zone for food is between 40 and 140 degrees. Cold foods should be under 40 degrees and hot foods over 140 degrees. If you see a problem, ask to speak to a manager. You can also file a complaint with the health department and the store will be inspected.

Grocery Store Inspections

A great resource that I uncovered in my research was a website where I can view all the inspections of any restaurant, or grocery store in my city. Your state should have a similar resource. Simply call the health department, or go to your county’s website and ask for the information. It might take a little research, but it is well worth the effort.

In my state of residence (Arizona) I searched through several different grocery stores and the findings were fascinating! When I compared what many people would consider a low-end grocery store to a gourmet grocery store, the same violations were present in both. It didn’t matter if the grocery store was perceived as being a more reliable grocery store, most stores had violations. In one search I actually found more violations at the gourmet grocery store than I did at the discount grocery store.

Don’t be alarmed by the term “violations”. If the health department were to come in most (if not all) of our own kitchens, we would be cited with violations. Some of the violations mentioned in a report were: “missing ceiling tile,” “using a Styrofoam container as a scoop in dressing,” and “a deli worker preparing a party tray using only one glove.”

I don’t know about you, but I consider my kitchen very clean, and I would probably never use gloves when putting together a party tray or making a sandwich. Take these things into consideration when you are considering whether to shop at a discount store. Check their inspection record and evaluate the cold, hard facts. I checked on my favorite store, “The Dented Can,” and found that they have been inspected and found to be a safe, clean store to buy food.

In conclusion, discount grocery stores are a reliable and safe food source for your family!

Just remember to base your decisions on good information. If the health department confirms in a report that a particular store has a documented record of not storing food properly, you might want to reconsider shopping there. On the other hand, when a well-intentioned friend tells you not to shop at discount stores because she heard a few years ago discount stores were selling bad meat; you might want to take a look at the facts for yourself.

Here are a few additional references to get you started learning more about food safety:

www.learningandlivingwell.org This is a great site that will connect you with any county extension in the USA. At the different extensions you will find information concerning your particular state, county and city, and the laws that govern food safety. You will also find consumer hotlines for your state. Each extension will also have a schedule of their food safety education programs, as well as workshop and seminar schedules.

www.foodsafety.gov

www.cdc.gov/ncidod/dbmd/diseaseinfo/ This site explains different kinds of food borne illnesses and how to look for suspicious foods when shopping.

www.fsis.usda.gov This is the official site for the US Department of Agriculture Food Safety and Inspection Service

The Dented Can
9501 W. Peoria Ave. Suite 111
Peoria, AZ 85345

Lana Dorazio lives with her husband in the beautiful desert of Peoria, Arizona. Lana’s personal grocery shopping success inspired her to write a comprehensive guide to saving money on groceries, entitled “Save Thousands Grocery Shopping and Cook Great Food". Buy it today at www.grocerybook.com and give yourself an immediate pay raise of $180 to $240 per month!

Building a Healthier Sandwich

2007-04-24T01:31:00.000-07:00

by Erin Rogers, Health-E-Meals.com

For many people, sandwiches are a daily staple for lunches or dinners. Depending on your choices of bread and fillings, they can range from nutritional nightmares to healthy, filling meals. There are many delicious ways to enjoy sandwiches that are both good for you and enjoyable to eat.

Let's break down a typical sandwich and explore some healthy options:

The bread: For a healthy sandwich, look for breads that have lots of fiber and are lower in calories. If you use bread, try some of the delicious varieties of light bread that still have lots of fiber, but are much lower in calories than regular bread. If you're sticking with regular bread, whole wheat varieties are the best choices. Remember also that sandwiches don't, and shouldn't, always come on basic slices of bread. Don't hesitate to build a sandwich on tortillas, pitas, or rolls. Just use the same rules as for bread - look for high fiber content, lower calories, and especially for tortillas - lower fat.

The spreads: While many people can forego the usual mayo on a sandwich, I have a hard time giving it up. So, I usually opt for the light mayonnaise and go easy on portions. Of course, mustard is another standard option - and there are so many varieties of mustard to try. You can also try mixing light cream cheese with some dried or fresh herbs and use that as a sandwich spread. The English often use a chutney on sandwiches, which can be delicious and is available in most grocery stores in the U.S. Light salad dressings are another option for some sandwich variety. Try ranch, thousand island and honey mustard, or any of your favorites. Some other unique sandwich spreads are salsa, horseradish, or vinegars.

The fillings: Most of the usual sandwich fillings can be made in a healthy way, and the options are virtually endless. Here are just a few: turkey, ham, roast beef, tuna, canned chicken, cooked chicken, peanut butter, canned crab, salmon, shrimp, veggies. Some you may want to mix with some light mayo and seasonings (canned tuna, chicken, crab, salmon, shrimp); other you'll just want to use in smaller portions (ham, roast beef, peanut butter). In terms of cheese, there are two rules to keep your sandwich healthy. 1) Forego cheese if your sandwich will still be delicious without it. 2) If your sandwich really needs cheese, use a light or fat-free variety.

The veggies/condiments: Here's where you can go wild! Load up on fresh vegetables on your sandwich to really add some great nutrition. The old stand-by's of lettuce and tomato are great (try different varieties of lettuce, not just iceberg). But, there are so many other veggies than can be used on sandwiches - cucumbers, sprouts, mushrooms, spinach, bell peppers, zucchini, onions, or try roasted or grilled veggies (bell peppers, asparagus, eggplant, zucchini, yellow squash, onions). Black or green olives can be used sparingly as a condiment to tuna or chicken salad, just watch out for fat and sodium. Additional condiments to consider, based on your topping selection are capers, fresh or dried herbs, salt-free seasoning blends, or sun-dried tomatoes.

If you make healthy choices in each of these categories, you'll be well on your way to building a nutritionally-wise sandwich. And there really is no excuse for getting bored with sandwiches. As I've hopefully shown, sandwiches can be made in so many different and unique ways! Use your bread as a canvas and create a new masterpiece each day.

© Health-E-Meals.com, 2003

Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people. Visit her website to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick and healthy, no-recipe dinner idea in each issue. Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and lots more!

Meals in Minutes

2007-04-24T01:13:00.000-07:00

by Rachel Paxton

No matter what your schedule, you're going to end up preparing a meal on the run every now and again. I try to keep the ingredients for several quick and easy meals on hand so I'm not in a bind when I'm rushed for time and have to throw a quick meal together. Here are some of my family's favorites:

TOMATO SOUP AND GRILLED CHEESE SANDWICHES

I always keep several cans of Campbell's condensed tomato soup and saltine crackers on hand. Just add a can of milk or water to one can of soup and you're in business. My husband prefers his grilled cheese sandwiches prepared with butter in the skillet, but I often leave out the butter completely by first toasting the bread in the toaster oven, adding the sliced cheese, and then microwaving until the cheese melts.

STIR FRY

There are a number of generic frozen stir fries on the market now that are very reasonably priced. I have to pick through them to find a vegetable combination my family likes, but there really are many to choose from. You just add your choice of beef, chicken, pork, or shrimp, and it only takes about 10 minutes to prepare in the skillet. I add a little soy sauce for extra flavor.

SPAGHETTI

I always stock up on jars of spaghetti sauce when they're on sale. I prefer to make my own, but when I'm pressed for time these jars of sauce come in really handy. My family of three only eats about half of the sauce at one time, so I freeze the leftover sauce (the cooked hamburger added), and the next time it just needs to be thawed out and added to the cooked spaghetti noodles. We used to throw away a lot of leftover garlic bread, but I found that especially when we're not planning on having spaghetti ahead of time, toast with butter and garlic powder is a very acceptable substitute. We actually decided we liked the garlic toast better so I don't even bother with the garlic bread anymore. Just add a salad and you have a complete meal.

CHICKEN BURGERS

I often run across frozen breaded chicken patties on sale. These make a great quick meal, any time of the day. They can be eaten alone or on a hamburger bun. Just add mayonnaise, lettuce, and maybe a slice of tomato. We like to eat these with frozen french fries and maybe a jello salad.

Originally published at Suite 101. Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Easy, Frugal Tuna Casserole Recipes

2007-04-24T00:50:00.000-07:00

by Rachel Paxton

Tuna casseroles are one of the most frugal dinners you can make. Most picky kids will eat them, and most picky husbands will too! Whenever you can't think of something for dinner, you can bet you will probably have the ingredients on hand to make some of these all time favorites:

Classic Tuna Casserole

1 envelope chicken noodle soup mix
2 1/2 cups boiling water
3 tablespoons butter
3 tablespoons flour
1 can tuna
2 cups canned peas, drained
1/4 cup buttered bread crumbs
Pepper

Preheat oven to 450 degrees. In a small saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt butter over low heat and blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Pour into a greased baking dish and top with bread crumbs. Bake for about 15 minutes, until heated through.

Chopstick Tuna

1 can tuna, drained
1 can cream of mushroom soup
2 cups chow mein noodles
1 cup celery, chopped
1/4 cup onion, chopped
1/2 cup almonds or cashews, chopped

Combine soup with 1/4 cup water. Add 1 cup chow mein noodles and remaining ingredients. Place in baking dish and spread rest of noodles on top. Bake at 375 degrees for 30 minutes.

Tuna Supper Casserole

1 (10 oz.) package frozen spinach
1 can tuna, drained
1 small can sliced mushrooms (optional)
2 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten

Cook spinach according to directions on package. Drain well. Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a casserole dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and bake at 350 degrees for 30 minutes.

Tuna Casserole

1 (16 oz.) carton cottage cheese
2 cans cream of mushroom soup
1 medium onion, chopped finely
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 cup sour cream
2 cans tuna
1 teaspoon salt
1/4 teaspoon pepper
4 cups macaroni, cooked
Cheddar cheese, grated

Mix all ingredients except cheese together in a casserole dish and top with grated cheese. Bake at 425 degrees for 45 minutes.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Stock Your Freezer for Healthful, Last-Minute Dinners

2007-04-23T03:38:00.000-07:00

by Erin Rogers, Health-E-Meals.com

It would be hard to imagine that anyone could have every single meal of the week planned out in advance, all the shopping done, and that their schedules never got in the way of cooking what was planned. What happens when dinnertime arrives with no plan, no food, or no time to cook?

Very often, this means a trip through the drive-through, a phone call for pizza delivery or maybe Mom or Dad cracking open a blue box of mac and cheese. A healthier alternative is to plan ahead for these nights without a plan and have a few nutritious meals ready to go straight from the freezer to the table in minutes.

Here are five ideas to get you started…

1. In the freezer: A bag of frozen, sliced bell peppers and onions.

Make it into a meal: Quick vegetable/black bean fajitas.

If you have some flour tortillas on hand, simply thaw and sauté the vegetables (season if you like), drain a can of black beans and serve on tortillas. This is good with salsa and light sour cream.

2. In the freezer: Mushroom ravioli

Make it into a meal: Simply boil the ravioli according to package directions. Top with spaghetti sauce from a jar. Add sautéed fresh mushrooms, peppers or onions if you them and have the time. Serve with whole wheat French bread and a bag of salad.

3. In the freezer: Lowfat chicken stir-fry bagged meal

Make it into a meal: Cook stir-fry according to package directions. Most include rice, but optionally supplement with instant brown rice. Also supplement with additional fresh, frozen veggies if possible.

4. In the freezer: Meatless burgers and steak fries. (Or other favorite meatless products, such as chick patties, ribs, meatballs, corndogs, crumbles, etc.)

Make it into a meal: All you need are some fresh hamburger buns (or any bread will do) and your favorite toppings. My favorites are sautéed onions and mushrooms with reduced fat cheese. The frozen steak fries are lower in fat and calories and other fries. Add a vegetable, such as frozen broccoli or a salad for a well-rounded meal.

5. In the freezer: Thin crust veggie pizza

Make it into a meal: If you simply must have pizza, look for a variety with the least amount of fat and calories and keep one in your freezer. Thin crust is usually best. Add more veggie toppings before baking, since frozen pizzas usually come with paltry toppings. Serve with a large salad so you'll eat less pizza!

Along with these freezer meals, I'd recommend keeping several cans of vegetables and beans in your pantry to use as side dishes, along with grain products, such as brown rice and whole wheat pasta. With these staples on hand, and knowing you can have something healthful on the table in mere minutes, it will be much easier to cut down on those last-minute, high-fat choices when you're weak and oh-so-hungry!

© Health-E-Meals.com, 2004

Erin Rogers, a work-at-home mom of two, is the founder of Health-E-Meals.com, providing practical healthy living resources for busy people. Visit her website to sign up for the FREE newsletter, 'Dinners on the Double' - offering a quick and healthy, no-recipe dinner idea in each issue. Other available services include quick and healthy recipes, healthy cooking articles, fitness and motivation tips, healthy living web links, and lots more!

Easy, Tasty Chicken Wing Recipes

2007-04-18T20:38:00.000-07:00

by Rachel Paxton

You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:

Baked Chicken Wings

1/2 c. margarine, melted
1 t. dijon mustard
3 c. multi-grain flaked cereal
16-18 chicken wings, broken into two pieces
1/2 c. grated Parmesan cheese
4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.

Hot Chicken Wings

12-15 chicken wings
1/2 c. (1 stick) butter or margarine, melted
1/4 c. Red Hot Durkee's Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.

Sweet and Sour Chicken Wings

3 lbs. chicken wings
Accent seasoning
Oil
1 c. water
Cornstarch
Garlic powder
Beaten egg

Sauce:

3/4 c. sugar
3 or 4 tbsp. catsup
Dash of salt
1/2 c. white vinegar
1 tsp. soy sauce
1/4 c. chicken stock
1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.

Teriyaki Chicken Wings

12-15 chicken wings
1/3 c. water
1/4 tsp. pepper
1/3 c. soy sauce
1/4 c. brown sugar
2 green onions (diced)
1/3 c. cooking sherry (optional)
1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Note: Accent Seasoning which is used in the sweet and sour chicken wings sauce is MSG (Monosodium Glutamate). Please don't use if you are allergic to it. It can be safely left out of any recipe. For more information on MSG visit http://whatscookingamerica.net/Q-A/AccentSpike.htm

Save Time and Money Grocery Shopping with a PriceBook

2007-04-18T19:53:00.000-07:00

By Lana Dorazio, www.grocerybook.com

All of the BIG savings on groceries start with a pricebook. This simple tool will save you THOUSANDS with very little effort on your part. What is a pricebook? A pricebook is a gauge . . . a gauge of the best prices for items you buy. If you have this important record you can always know you are buying things at the best prices, not just what the grocery stores want you to think are the best prices.

Stores can get away with selling you overpriced items and telling you it’s a good deal because they control all of the variables. For example, if you walk into a store and see that chicken breasts are regularly $3.99, but today they’re marked down to $2.99, you might decide that’s a great deal!

Compared to what? Compared to the inflated price of $3.99 that the store tricked you into believing was a good basis for comparison. That’s why you should not buy things just because they are on sale. If you know by looking at your pricebook, that you have bought boneless skinless chicken breasts for $0.99/lb in the past, $2.99 doesn’t sound like such a great deal.
In order to know what truly constitutes a good deal, you would need to have a record of the price you have paid for items in the past. This is where the pricebook comes in handy. It’s your own personal record of the great deals you’ve found in the past.

I’ve seen the idea of a pricebook batted around online, and most of the time people are either confused about what a pricebook is or question how anyone in their right mind has time to price everything they buy at the grocery store. A pricebook is not as difficult as it sounds, and it is the most important, most empowering piece of information available to save TONS of money at the grocery store.

To start a pricebook, keep a record of the grocery items you buy and how much you pay for each item. Each time you need to buy that item in the future, consult your pricebook first to see how much you paid in the past. The trick is to make sure you are buying the item for the lowest price you have ever paid in the past. If you can’t find it at the lowest price, then skip it! Wait until you can find it at the lowest price. Once you have an actual PriceBook in your hands, shopping is a breeze.

I have a record of the prices of every item of food and other non-food item I have bought at grocery stores for the last four years. In my well-researched pricebook, I can look up any item that I normally buy and find the lowest price I have ever paid for that item.
If for instance I have found a can of green beans for $0.15/oz at The Dented Can, a local discount grocer, I try never to buy green beans for more. After all, if you find green beans for $0.15/oz, buy a whole cart full and you’ll have green beans any time you need them for the next six months!

On the off chance that you run out of $0.15/oz green beans, you know what to aim for. If down the road, you find them for $0.25/oz, you can decide to buy them, or go for the thrill of passing up on them this week and waiting it out. Maybe this week your family will enjoy a corn casserole instead, or possibly black bean soup. Green beans aren’t really the best gourmet food anyway, and there are many other options that ARE incredibly discounted this week. Just stay true to your pricebook!

Lana Dorazio lives with her husband in the beautiful desert of Peoria, Arizona. Lana’s personal grocery shopping success inspired her to write a comprehensive guide to saving money on groceries, entitled "Save Thousands Grocery Shopping and Cook Great Food". Buy it today at http://www.grocerybook.com/ and receive a fully populated FREE Bonus PriceBook to get you months ahead of compiling your own PriceBook from scratch.

When Coupons AREN’T a Good Deal

2007-04-12T10:02:00.000-07:00

By Lana Dorazio, www.grocerybook.com

Don’t get me wrong, I like coupons. I’m actually a member of a coupon website that helps me to match up my coupons with the best sales of the week! It’s a wonderful saving device. However, there are pitfalls to coupon shopping that people fall into. If you are a diehard couponer, you might want to rethink your strategies for a more relaxed and timesaving alternative to couponing.

How do you know that, in using a particular coupon, you are getting the best deal possible? Unless you keep your own record of prices for items you buy, or unless you have the memory of an elephant, you don’t know. If, for instance, you have a coupon for a fabulous counter top cleaner that will save you $.75, reducing the price of the cleaner from $2.99 to only $2.24, are you really getting a good deal? You won’t know unless you have a basis for comparison.

If you knew that you could get the same amount of counter top cleaner at a discount store for $.99 how do you feel about using that coupon now? How about if you knew you could mix together the same amount of ammonia and water for a great cleaner for only $.25? Would you rather spend $.25 or $2.24? You be the judge.

The idea behind using coupons is to save money. In order to know if you are saving money, you must have a basis of comparison. This is where a pricebook can really come in handy. A pricebook is simply your own personal record of the great deals you’ve found in the past. Without this important record, you can’t be sure if the sale or coupon item you’re about to buy is really and truly a good deal or just another marketing ploy.

In short, you need to always evaluate other options before using a coupon. You might be excited because your grocery store is doubling the value of coupons and it seems like you can’t go wrong. You must still look at the final price and calculate if there is yet a cheaper way to find that product.

My experience as an expert grocery shopper has led me to conclude that coupon shopping can be very beneficial, but at the same time, it can also be very misleading--if you don’t use a pricebook. Keep thinking and you will save thousands grocery shopping!

Lana Dorazio lives with her husband in the beautiful desert of Peoria, Arizona. Her personal grocery shopping success inspired her to write a comprehensive guide to saving money on groceries, entitled "Save Thousands Grocery Shopping and Cook Great Food". Buy it today at www.grocerybook.com and receive a fully populated FREE Bonus PriceBook to get you months ahead of compiling your own PriceBook from scratch.

Easy Spaghetti Recipes

2007-04-01T16:44:00.000-07:00

by Rachel Paxton

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

1 onion, chopped
2 tbsp. vegetable oil
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
Dash of red pepper
1/2 tsp. chili powder
1/2 tsp. tabasco sauce
1 can cream of mushroom soup
1 can condensed tomato soup
1 (8 oz.) package spaghetti
1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter or margarine
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. hamburger, browned
12 oz. spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

1/2 c. margarine
1 c. chopped red bell pepper
1 (4 oz.) can sliced mushrooms, chopped
1/4 c. chopped hot pepper rings
2 c. chicken broth
1/4 c. flour
2 c. cooked chicken, chopped
1 (4 oz.) can diced pimento
1 tsp. salt
1 oz. chopped slivered almonds
1/2 lb. spaghetti, broken
4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.

Easy Cereal Snack Bars for Kids

2007-03-31T20:12:00.000-07:00

by Rachel Paxton

It's hard to find easy, after school snacks for kids. These cereal bar recipes are easy to make and made from your children's favorite breakfast cereals.

Rice Krispies Treats

2/3 c. butter
1 pkg. (10 oz., about 40) large marshmallows or 4 c. miniature marshmallows
6 c. Kellogg's Rice Krispies cereal

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in cereal until well coated. Press mixture into buttered 13x9x2-inch baking dish. Cut into squares.

Variations: Instead of Rice Krispies, use Cocoa Krispies, Lucky Charms, or Fruity Pebbles.

Peanut Treats: Add 1 cup salted peanuts with cereal.

Peanut Butter Treats: Stir 1/4 cup peanut butter into marshmallow mixture just before adding cereal.

Gummy Worm Marshmallow Bars: Add 1 c. gummy worms, cut in half, when stirring in cereal.

Captain Crunch Peanut Butter Cookies

2 c. Captain Crunch peanut butter cereal
2 c. Rice Krispies
1-1/2 pounds white almond bark
2 c. salted peanuts
2 c. colored marshmallows

Melt marshmallows and almond bark in saucepan over low heat and pour over cereals and peanuts. Drop by spoonfuls on waxed paper or put in 9x13-inch (buttered) pan and cut into squares.

Special K Bars

1/2 c. light Karo syrup
1/2 c. sugar
3/4 c. peanut butter
3 c. Special K cereal

Mix Karo syrup, sugar, and peanut butter in a large saucepan. Heat until boiling. Mix in Special K. Press mixture into buttered 9x9-in. baking dish. Cool and cut into squares.

Topping:

1 c. butterscotch chips
1 c. chocolate chips

Melt chips together and spread over bars. If too thick to spread, add a little milk until desired consistency.

Cheerio Bars

1/2 c. peanut butter
1/2 c. sugar
1/2 c. honey
3 c. Cheerios cereal
1 c. salted peanuts

Bring sugar and honey to a boil in large saucepan. Remove from heat, stir in peanut butter until blended. Pour in cheerios and peanuts and mix until well coated. Press mixture into buttered 13x9x2-in. baking dish. Let cool and cut into squares.

Rachel Paxton is a freelance writer and mom who is the author of the e-book Freezing Cookies and Cookie Dough and What's for Dinner?, an e-cookbook containing more than 250 quick, easy dinner ideas.