Posts Tagged ‘lunchbox’

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

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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

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

    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

    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

    Homemade Granola Bars

    April 27, 2010

    In an effort to stay away from High Fructose Corn Syrup and various other additives I make lots of things that your average person buys already processed and premade. This recipe is no different 🙂

    From my Meal Plan this Week…

    Homemade Granola Bars

    Ingredients

    • 4 cups rolled oats
    • 1 cup whole wheat flour
    • 1 teaspoon baking soda
    • 2 teaspoons vanilla extract
    • 2/3 cup of butter, softened
    • 1/2 cup honey
    • 1/3 cup packed brown sugar
    • 2 cups semisweet chocolate chips or other goodies

    Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
    2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc. (picture shows bars made with 1 cup chocolate chips and 1 cup peanut butter chips)
    3. Firmly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 9 minutes. Pull from oven and press mixture firmly again into the pan. Bake another 9-11 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

    Lunchbox Idea: Making Sandwiches Fun

    April 17, 2010

    To make sandwiches fun use a cookie cutter to cut the bread (also the meat and cheese if it’s not pb&j). This one I cut in the shape of a flower (got the cookie cutter after Easter for .25) and if I’d had M&Ms I would have placed one in the center of the flower but alas I didn’t have any.

    The crust I cut off goes into my bread bag in the freezer to become some of the dishes I posted before in my Got Stale Bread? Post. On occasion we also take bread from the freezer bag to feed the Geese at a local pond, which is a great free activity for my kids. We begin visiting in early spring when the mama geese lay their eggs and then visit every week to watch the babies grow into full size geese.

    $$$

    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