Posts Tagged ‘breakfast’

Chocolate Zucchini Bread

July 18, 2010

These taste like brownies but hold together in slices like a bread. A great way to sneak veggies into something that tastes like a dessert ūüėČ


  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 tablespoon butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1-1/2 cups grated zucchini
  • 1/2 cup chopped pecans
  • 1/4 cup raisins

In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into two greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

*If 2 Loaves are too much to consume for you at one time, freeze the second to eat later.*


Little Frugalista


Meal Plan for Week of May 24th and a Small Grocery Brag

May 25, 2010

I was running behind this week and didn’t make it to the store until Monday. My brag is that this week I was able to buy groceries for the whole week which includes all Breakfast,Lunches and Dinners for $80 and that even included a few cleaning supplies! My goal is usually around $100-$120. That was even without using coupons or doing comparison ads. Cooking from scratch and¬†Recreating Leftovers really does make a difference in your food budget and your health.

Ok enough bragging on my mad shopping/cooking skills and onto the Meal Plan of the Week :-D….

Monday-Spaghetti with Homemade Spaghetti Sauce and Garlic Bread

Tuesday-Hobo Dinner with Potatoes,Onions and Fresh Corn on the Cob (they had the Corn for .19 an ear at Walmart on Monday)

Wednesday-Crockpot Split Chicken Breast,Green Beans and Rolls

Thursday-Chicken and Dumplings, Green Beans and Mixed Veggies

Friday-Breakfast (Shredded Wheat Pancakes, Bacon,Scrambled Eggs,Omletes with Veggies and Biscuits)

Saturday-Going to a Graduation Party

Sunday-Baked Potato Bar(a post to come on this later),Hummus with Veggies and Homemade Bread


Little Frugalista

Shredded Wheat Recipes

May 18, 2010

Quiltie¬†bought 3 boxes of Kashi¬†brand Shredded Wheat to discover that it really didn’t have much taste. So via Quiltie¬†I inherited 3 boxes of Kashi¬†Brand Shredded Wheat ūüėĬ†


Being one not to let things go to waste I went in search of recipes to use the contents of the box in¬† different ways. The following recipes are what I came up with. I will keep you posted on what happens as I try them….


1 1/2 c. flour
1/2 c. sugar
3 tsp. baking powder
1 1/4 tsp. salt
1 c. crushed shredded wheat
1 egg, slightly beaten
3/4 c. milk
1/3 c. vegetable oil
1/2 c. blueberries
1 tbsp. lemon juice
Sift together flour, sugar, baking powder, and salt. Stir in cereal. Add egg, milk, and oil. Stir just until dry ingredients are moistened. Fold in blueberries and lemon juice. Fill greased 2 1/2 x 1 1/2 inch muffin pans about 2/3 full. Bake at 400 degrees until done and browned, 18-20 minutes. Yields 12 muffins.



2 eggs, beaten
1 1/2 c. milk
1 1/2 c. pancake mix
3 c. crushed biscuits
Combine eggs and milk. Beat in pancake mix. Stir in shredded wheat. Let stand 10 minutes. Cook on griddle until golden brown. Serve with maple syrup.



Homemade Pancake Mix (to use with the Recipe Above/Prepare just to the¬†“To Make Pancakes or Waffles”¬†)¬†


10 c. all-purpose flour (3 lbs.)
2 1/2 c. instant nonfat dry milk
1/2 c. sugar
1/4 c. baking power
2 tbsp. salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of pancake mix. This mix works for both waffles and pancakes.
2 c. homemade pancake mix
1 c. water
1 egg
2 tbsp. oil (waffles – 3 tbsp.)
Beat smooth with a wire whisk or fork. This makes eight (4 inch) pancakes or four large waffles.
To make pecan waffles, sprinkle chopped pecans on the batter just before closing the waffle iron. For strawberry waffles, top hot waffle with fresh or thawed frozen strawberries and whipped cream.  



Little Frugalista

Meal Plan for Week of May 16

May 17, 2010

Didn’t get my shopping done today like I usually do but plan to go tomorrow.

Here’s what we will be eating this week for dinner. I¬†cook certain things over and over (side dishes esp.) because my kids will eat them, case in point Corn on the Cob…

Monday-Turkey Burgers on the Grill,Sliced Cucumber, Homemade Mac N Cheese and Salads with locally grown lettuce and wild onions

Tuesday-Crockpot Split Chicken Breast with the Bone in (trying to come up with¬†lots of different ways to fix this because it’s always on sale for .99 a lb),Green Beans and Rolls

Wednesday-Chicken Pot Pie and Corn on the Cob(made from the leftover chicken from Tues.)

Thursday-Jamaican Jerk Chicken on the Grill, Grilled Mixed Veggies and Corn on the Cob

Friday-Spaghetti with homemade Sauce, Whole Wheat Noodles and Garlic Bread

Saturday-Breakfast for Dinner:Omlettes with onion ,green pepper,mushrooms and cheese, Oatmeal,pancakes,biscuits,bacon,gravy)

Sunday-Homemade Chicken Noodle Soup from a new recipe (will post it if it’s good) and Lavash Rollups

Lunches and Breakfast will be pretty much the same


Little Frugalista

Breakfast for Lunch

April 15, 2010

Yet another easy Lunchbox idea… Breakfast for Lunch. Little Miss removes the syrup from the container and puts the waffle,egg and precooked¬†bacon in the microwave to warm up. Add to that a side of cut up Strawberries sprinkled with Truvia and Ihop eat your heart out lol


Little Frugalista

Meal Plan Week of April 5

April 6, 2010

Better late then never for this weeks meal plan. Easter threw me off a little. ūüôā

Monday-Shepherds Pie and Green Beans (there is a pic in my leftover mashed potato post)

Tuesday-Stir Fried Sesame Chicken and Veggies on the grill with Corn on the Cob and Rolls

Wednesday-Stromboli with Side Salads

Thursday-Homemade Meatball Subs and Corn on the Cob

Friday will be eaten out because it is Mr. Frugalista’s Birthday

Saturday-Glazed Chicken,Peas and Green Beans

Sunday-Soup and Sandwich but I haven’t decided what kind yet ūüėČ

Breakfasts and Lunches will be similar to the list posted before.


Little Frugalista

Meal Plan Week of March 29

March 28, 2010

In no particular order. My family will choose 5 from the 6 choices:

Taco Dip, Quesadillas

Pinto Beans, Hotdogs,Home Fries

Round Steak and Mushroom Gravy in the Crockpot,Green Beans,Mashed Potatoes

Chicken Fried Rice with Carrots,Peas and Onions (made from Frozen Leftover Chicken)

Glazed Chicken,Baked Potatoes,Green Beans

French Toast,Bacon and Eggs

Saturday: Pizza

Sunday:Easter Dinner at Mom’s House (bringing Mashed Potatoes)

Lunches and Breakfasts this week will be similar to the ones posted before

Save Money Eating Oatmeal

March 22, 2010

Oatmeal is a fantastically nutritious¬†and inexpensive thing to eat for breakfast. Store brand Whole Grain Old Fashion Oats cost about $2.10 for 42 oz.¬†¬†¬†¬†¬† 1/4 a cup of these oats make a very decent sized breakfast (equivalent to the little packets you can buy and enough to feed Mr. Frugalista, not that he’s big. He’s just the biggest of the family and it was good for comparison ūüôā )

This means 21 inexpensive cheap breakfasts at about .10 a meal. 

I personally eat my oatmeal the exact same way every morning and have for years (1/8 cup TVP,1 packet Stevia,1TBSP All Natural Chunky Peanut Butter,microwaved in water/pictured above) but my kids however like a little change every now and then.  Below is a list of things you can stir into your oatmeal to provide variety and nutrients.

At the risk of sounding like Bubba from Forest Gump (“Shrimp this and Shrimp that), Stir in ideas:

Raisins, 2 Shakes Cinnamon Powder, Equal, Sugar, Stevia, Raisins soaked in boiled water (to plump), Dried Cranberries, Milk, Soy Milk, Almond Milk, TVP(for protein),  Nutmeg, Cashews, Almonds, Pecans, Walnuts, Maple Syrup, Honey, Applesauce, Jelly, Preserves, Applebutter, Fresh Fruit, Trail Mix, Peanut Butter, Almond Butter, Cashew Butter,Molasses, Dried Dates and finally Chocolate Chips (no worse nutritionally then eating a Poptart or Chocolate Chip Pancakes plus you still get the nutrients from the Oatmeal)

Hopefully this gives you a few ideas for your next Oatmeal Breakfast



Meal Plan for week of March 15

March 15, 2010

In no particular order and just a general outline to know what I have to work with:


-Meatloaf Sandwiches (made from Meatloaf I had leftover and froze),Homemade Mozarella Sticks (this is a tricky healthy recipe I will post a little later),Baked Sweet Potatoes

-Breakfast (a Favorite of Little Miss) Bacon,Biscuits,Gravy,Eggs,Oatmeal

-Potato Soup, Cornbread (leftover from the week before)¬†Hotdogs and Green Jello (St. Patrick’s Day)

-Santa Fe Rice and Beans

-Chicken Parm (something I made and froze again) with Homemade Marinara and Garlic Bread

-Steaks (from Rocky),Baked Potatoes,Green Beans

*Sunday after Church Meal* Veggie Soup in the Crockpot (made with Venison this time)  and Cold Cut Sandwiches(made the night before and put in the Fridge)

Lunch for Little Miss,Little Dude and Mr. Littlefrugalista….

Boiled Eggs



String Cheese


Lunchmeat sandwiches




Brownies (homemade)


Easter Cookies (homemade)






 English Muffin Pizzas






On the Go Breakfast Cookies (Homemade from a recipe from Quiltie)

This is a general outline and is the bulk of what we will eat this week



Got stale bread?

March 11, 2010

My family will not eat the heels of bread. Well correction, my family will only eat the heels of bread if they have no idea they are the heels. Likewise they will not eat stale bread unless it is equally as incognito.

¬†I save a bread bag in my freezer door and place all the bread heels they won’t eat in it. In this bag also goes pretty much any other piece of bread that I have that is about to go bad or is stale.For those of you keeping score thus far… yes my freezer door is full of containers of this and that leftover ready to be made into something else (fruit about to go bad, stale bread/heel bread,leftover veggies from dinner to be made into soup etc…) ūüėČ Yes you need a decoder ring to figure out what is what in the door of my freezer BUT my grocery bill runs around $100 per week for a family of four buying healthy,whole foods. So not a bad trade off.

Once I get enough bread in the freezer I make Breakfast Casserole,¬†French Toast, Bread Crumbs (to¬†put in meatloaf, stuffed peppers, etc…)¬†or Bread Pudding.

So without further ado. Save money using bread you would have thrown away with these recipes…..


Breakfast Casserole


1 cup milk

1 1/2 cups cheddar cheese

1 lb sausage browned and drained

8 slices of bread torn into pieces


Mix all ingredients together and pour into a 9×13 baking dish. Refrigerate overnight. Bake at 350 for 30 minutes the next day.


French Toast


  • 4 eggs
  • 3/4 cup milk
  • 3 tablespoons brown sugar
  • 1 teaspoon ground nutmeg
  • 12 slices bread
  • 1 tablespoon ground cinnamon


  1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
  2. Soak bread slices in the egg mixture until saturated.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.




Bread Pudding


  • 10 slices white bread, cut into cubes
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 6 eggs, beaten
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups hot milk (160 degrees F/71 degrees C)
  • 1 pinch ground nutmeg


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
  2. Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
  3. Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
  4. Sprinkle with nutmeg and bake for 25 minutes.