Posts Tagged ‘Lunch’

Peanut Butter Chocolate Chip Granola

July 19, 2010

Ingredients

  • 2/3 cup Creamy Peanut Butter
  • 2/3 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 4 cup uncooked rolled oats
  • 1 cup peanuts
  • 1 cup chocolate chips 

 

Directions

  1. Preheat oven to 300 degrees F.
  2. In a small saucepan, combine JIF®, honey and cinnamon; heat through. Remove from heat and stir in vanilla. Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. Pour warm JIF® mixture over oats and stir gently until oats are coated. Spread evenly in pan.
  3. Bake for 35 to 40 minutes, stirring occasionally. Turn off oven.
  4. Stir in peanuts and return pan to oven and let dry 1 1/2 hours, stirring occasionally.
  5. Let miture cool and stir in chocolate chips. Store in covered containers.

*My kids love to eat this as a topping for yogurt. This recipe is very easy to change around and “make your own”. *

$$$

Little Frugalista

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.*

$$$

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

Homemade Black Bean Veggie Burgers

July 6, 2010

Homemade Black Bean Veggie Burgers

  • 1 (16 ounce) can black beans, drained and rinsed  (I cook my own and freeze in 2 cup portions/ if you use the canned ones make sure they are drained very well)
  • 1/2 cup frozen green or red bell pepper
  • 1/2 medium onion, cut into wedges
  • 1 TBSP garlic powder
  • 2 eggs
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon hot sauce
  • 1/2 cup bread crumbs or 1/2 cup rolled oats (I use oats to lower insulin reaction. Chop them in your food processor to a fine texture)
  • Directions

    1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
    2. In a food processor chop black beans into a fine texture and transfer to a big bowl. 
    3. In the food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
    4. Add to the bowl the eggs, chili powder, cumin, and hot sauce.
    5. Mix in bread crumbs or oats until the mixture is sticky and holds together. Divide mixture into six patties.
    6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

     

    In my opinion these are even tastier then the Morning Star or Boca Burgers. Plus they are cheaper to make and you know exactly what’s in them 🙂

    These can be cooked and then frozen to heat up later.

    $$$

    Little Frugalista

    Chicken Tortilla Soup

    June 9, 2010

    Chicken Tortilla Soup:

    1lb chicken, cooked and chopped (I use leftover Chicken I’ve frozen from other dinners)
    1 T olive oil
    1 small onion, diced
    3 cloves garlic, minced
    2 tsp chili powder
    1 tsp dried oregano
    1 can 28 oz crushed tomatoes
    1 can 10.5 oz low-sodium chicken broth
    1 1/4 cups water
    1 can 4.5 oz chopped green chile peppers
    1 can 15 oz black beans, drained and rinsed (I cook my own on the stove and freeze them in 1 cup portions in baggies)
    1/4 c fresh cilantro, chopped * I didn’t have this and it turned out fine*

    In large saucepan, heat olive oil and saute onion and garlic until soft. Add remaining ingredients and bring to a boil. Simmer for 20-30 minutes, stirring occasionally. Optional toppings include baked tortilla chips, low-fat sour cream, cheddar cheese, etc.

    Nutritional Info per serving (w/o toppings): 278 calories, 4.9 g fat, .5g saturated fat, 46 mg cholesterol, 30 g carbohydrates, 23 g protein, 466 mg sodium.

    This is a healthy protein packed meal that is sure to fill you up and is great the next day for lunch.

    $$$

    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

    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 Overnight Crockpot Chicken Noodle Soup

    May 23, 2010

    I said in my meal plan for this week that I would share this new recipe if it was any good. Let me tell you it is FANTASTIC!

    I prepared this in on Saturday night for us to eat Sunday after church so I used a Crockpot. I am told you can put all of these things in a pot on the stove and cook it quick if you like.

    Homemade Overnight Crockpot Chicken Noodle Soup

    1 can  Cream of Chicken Soup

    1 can Cream of Mushroom Soup

    1 can Chicken Broth

    2 Carrots Diced

    2 Celery Stalks Diced

    1/2 of a Medium Onion Diced

    Whole Wheat No Yolks Noodles

    2 soup cans worth of water

    Leftover Chicken (had it leftover from when we had Split Chicken Breast for Dinner)

    1 TBSP Garlic Salt

    -Place all ingredients except the noodles in the Crock of your Crockpot and turn Heat on High.

    -Cook overnight.

    -In the Morning Boil the amount of noodles you want to add and throw them in the Crock before you leave for church or about 4 hours before you intend to eat and reduce heat to Warm or Low

    And that’s it 🙂 Super simple right? VERY tasty though!

    $$$

    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

    Make Your Own Peanut Butter and Jelly Uncrustables

    May 5, 2010

    Don’t waste money buying Uncrustables from the store when you can easily make your own in a flash.

    All you need is a wide mouth canning jar ring, bread, peanut butter and jelly 🙂

    Make your sandwich as you normally would. If you plan to freeze these for later use put peanut butter on both pieces of bread and then place jelly on one piece. It will keep the bread from getting soggy. Then place your canning ring on the center of the sandwich.

    Push the lid down and twist so that the circle is cut out. When you have the lid all the way to the plate you may have to take your fingers to remove any bits that are left behind. No worries though because it is super easy to do.

    Take your fingers and gently press on the middle to get the Uncrustable to pop out of the lid.

    If you plan to freeze these make sure to place plastic wrap or wax paper between the layers so that the sandwiches do not freeze together.

    $$$

    Little Frugalista