Posts Tagged ‘grocery’

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 😉

Ingredients

  • 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.*

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Little Frugalista

Vegetarian Artichoke Spinach Pitas

July 15, 2010

Vegetarian Artichoke Spinach Pitas

Ingredients

  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (8 ounce) package cream cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 1 clove garlic, peeled (or 2 TBSP minced garlic)
  • 3/4 teaspoon dried dill weed (I used instead fresh basil from my garden)
  • 8 oz frozen Spinach

Throw all of the ingredients in your crockpot and cook on low for 6-8 hours. This can be served in Pitas with your favorite veggies, cheese etc… or can be used as a dip with Crackers or Heavy Dipping Bread pieces.

These would be great to send cold in a lunchbox:)

$$$

Little Frugalista

Vegetarian Broccoli and Cheese Casserole

July 14, 2010

Vegetarian Broccoli and Cheese Casserole

Ingredients

  • 2 (16 ounce) packages frozen chopped broccoli
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • 1 onion, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise (I used sour cream because I don’t like mayo)
  • 10 ounces dry bread stuffing mix (boxed or make your own)

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Cook broccoli according to package instructions. Lightly Grease a large baking dish.
  2. In a bowl, mix the cheese, eggs, onion, cream of mushroom soup, and mayonnaise (sour cream).
  3. Arrange the cooked broccoli in the prepared baking dish. Pour cheese sauce over broccoli. Spread stuffing mix over the sauce.
  4. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

**NOTES: This recipe makes enough to serve 4 adult and 2 children and still have leftovers to freeze for later.

$$$

Little Frugalista

Make Your Own Gatorade/Electrolyte Drink

July 7, 2010

A friend of mine and I were having a conversation the other day that made me remember I had not posted these recipes on here….

Little Interesting Tidbits of Info. about Electrolyte Drinks: The importance of an electrolyte Drink is to replace the Water, Sugar (Calories) and Electrolytes that you lose through sweating, vomiting etc…. Sports drinks have quite a lot of sugar, but interestingly they have only about half the sugar of most other commercial beverages. This is because if you load in too much sugar at once, it slows down water absorption. The Electrolytes most Sports drinks focus on include ions of calcium, magnesium, potassium, sodium, and chloride.

Don’t want to waste money on expensive Sports Drinks? Want to know exactly what you are ingesting and be in control of the amounts? Make your own Electrolyte Drink with these Recipes:

 

Regular Electrolyte Drink aka Gatorade

  • 1 package unsweetened Kool Aid (any flavor)
  • 2 quarts water
  • 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup orange juice

 

Low Calorie/Carb Electrolyte Drink Aka Propel

It turns out that two tablespoons of lemon juice contain almost exactly the amount of potassium in 8 oz of a typical sports drink. So, if you want to make your own low-carb sports drink, it’s quite easy. Just mix together:

  • 1 cup (8 oz) water (not carbonated)
  • 2 Tablespoons lemon juice
  • small pinch of salt
  • Flavoring and sweetener to taste

Flavoring Ideas:

  • Crystal Light Drink Mix
  • Sugar Free Kool Aid

 

These Mixes can also be made up and frozen in an ice cube tray, crushed in a Food Processor and eaten like an Icee as well.

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Little Frugalista

Leftover Hambone Soup

June 22, 2010

We are not huge Ham eaters but every year at Christmas our Jewish Financial Advisor sends us one. I tell you he’s Jewish because I think it’s ironic and hilarious that he sends a ham instead of a turkey considering most Jews don’t eat pork. Anyway… He sends us a Harry and David Ham and it is the most delicious ham EVER. I’m pretty sure the fact that it’s free adds the best spice 😉  I cook it on Christmas Eve and we eat what we want of it on that day. The rest of it I freeze in various portions (cubed ham,bone,soup ham etc..) and since we eat so little ham it does us through the summer.
The whole point to this was that this year with the leftover Ham Bone I made this soup and it was REALLY good. Also a big plus that it made alot and was cheap….

After the Holidays Ham Bone Soup
1 ham bone with some meat
1 small onion, finely chopped
1 (15 ounce) can whole peeled tomatoes with juice
1 (14 ounce) package frozen mixed vegetables (I used the veggies from dinners I’d frozen in my veggie container in the freezer), thawed
3 potatoes, peeled and diced
1 1/2 cups uncooked elbow macaroni
3/4 cup uncooked long grain rice
1 cup chopped cooked ham, or amount leftover
1 (10 ounce) can tomato sauce
Directions
Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Remove the meat and discard bone. Stir in the tomato sauce and let cool for about 15 minutes before serving.

Nutritional Information
Amount Per Serving  Calories: 195 | Total Fat: 2.7g | Cholesterol: 6mg

$$$

Little Frugalista

Meal Plan for Week of May 31

June 1, 2010

Monday (Memorial Day)- Cookout at my house 🙂 My part is Grilled Steaks, Grilled Chicken, Grilled Zucchini,Pepper and Onions, and Hummus with Whole Oat Bread

Tuesday-Cut Up Leftover Steak and Chicken turned into Fajitas,Leftover Green Beans, Leftover Zucchini,Pepper and Onions (Leftover Hummus went into a Wrap today fro Mr. Frugalista’s Lunch)

Wednesday-Crockpot Split Chicken Breast,Steamed Broccoli and Rolls (leftover Chicken will be frozen for Chicken Pot Pie later)

Thursday-Pinto Beans and Hushpupppies (leftover Beans will be made into Refried Beans because Little Dude has been asking for “Smooshed Beans”)

Friday-Turkey Burgers on the Grill with Corn on the Cob

Saturday-Grilled Chicken, Zucchini,Green Beans

Sunday-Baked Potato Bar (Chili,Cheese,Sour Cream,Butter etc…)

$$$

Little Frugalista

In Honor of The Memorial Day Cookout

May 29, 2010

If you are like me you have meat thawing in the fridge right now to cookout for Memorial Day. I love the taste of Marinated Meat but hate the fact that most store bought Marinades have MSG,High Fructose Corn Syrup and a Whole Slew of other preservatives. Here is a great Marinade Website that has TONS of Marinades you can make from scratch to avoid the additives mentioned above. Don’t let that description throw you because they are EASY EASY EASY

Nikibone Marinades

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

Homemade Spaghetti Sauce

May 24, 2010

I have yet to find a Store Bought Spaghetti Sauce that doesn’t contain High Fructose Corn Syrup in it. So as I result I just make ours from scratch.

Here is my recipe. There is room to tweak it to your tastes 😉

Homemade Spaghetti Sauce

2 TBSP Olive Oil

1 Medium Onion Chopped

1 TBSP Garlic Powder

2 tsp dried basil

2 tsp dried oregano

1 Can Tomato Sauce (29 ounces)

1/2 tsp salt

1/2 packet of Truvia (Stevia) or 1 tsp of Sugar

1 lb Cooked Ground Beef or Ground Turkey

-Place Olive Oil in your skillet (I use my iron skillet) and heat up on medium heat.

-Place Chopped Onion and Garlic Powder in the Olive Oil and cook until the onions are translucent

-Stir in Basil and Oregano. Cook for 3 or 4 minutes.

-Pour in Tomato Sauce and stir

-Next add salt and Truvia (or sugar). Stir very well.

-Add in your cooked ground beef (or ground turkey)

-Cover and cook for 30 minutes (plenty enough time to prepare your noodles)

*Notes:

-Mr. Little Frugalista likes his Spaghetti a little more “zippy” so I add 2 TBSP of my Homemade Taco Seasoning.

-This can also be made with ground Venison and in fact the pictures shown are 1/2 Rocky Ground Beef and 1/2 Venison. I cooked a 2 lb batch of 1/2 and 1/2 last week for Mexican Dinner night and froze the other half to serve with Spaghetti today.

-Various things can be stirred into the sauce to increase the nutrients in it. Various veggies you have on hand  can be chopped and placed in the sauce just as I did with our Super Easy Stromboli or you could puree veggies like carrots and add them to the sauce. Just be creative with what you have on hand 😉

-Cooking acidic things in an iron skillet, like spaghetti sauce, is very beneficial to our bodies because the acid in the food helps to leach the iron out for us to ingest. Just check out the subject on Columbia University\’s Go Ask Alice

-I use Whole Wheat Noodles with this sauce because they are better for you and you can’t taste the difference when they are covered in sauce.

Lastly wanted to add that Spaghetti makes a great next day lunch on the go 🙂

$$$

Little Frugalista

Healthy Lowfat Hummus

May 20, 2010

Healthy Lowfat Hummus (Recipe Courtesy of the Hillbilly Housewife)

  • 15 oz can of chickpeas, well drained
  • 1/4 cup fresh tap water
  • 1/4 cup lemon juice
  • 1/2 cup fresh parsley or cilantro
  • 2 tablespoons tahini or peanut butter
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon salt

Open up the chickpeas. Rinse then under running water and drain well. Place them in a blender jar. Add the remaining ingredients. Process at high speed for 2 minutes. You will need to turn the blender off and stir the contents every few seconds or so. When the mixture is quite smooth it is done. Scrape the hummus into a resealable container. Chill until serving time.

To divide it equally for serving I cut it into 4 sections. Each section is 1 serving or approximately 1/3-cup. Serve with fresh vegetables or crackers for dipping.

Makes 4 servings.

Per Serving (excluding unknown items): 191 Calories; 6g Fat (28.2% calories from fat); 9g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 283mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat.

Considering the above recipe, now would be a great time to share my blender tip….

If you are going to blend something small you can take off the canister on your blender and screw on a regular mouth Mason Jar. All I could find for this picture was a small Mason Jar but it works also with big Mason Jars as long as they have regular mouths (not Wide Mouths).

You obviously are going to have to turn the base upside down to place the Mason Jar on and take it off to keep the contents from spilling.

You can then store the contents, Hummus in this case, in the jar. One less thing to clean 😉

$$$

Little Frugalista