Monday, May 31, 2010

Menu Plan Monday--Food Prep

One of the things that has been a lifesaver for me in making menu planning successful is having a food prep day. Every Thursday I take some time in the afternoon to prep some items that will make meal preparation easier later. I shop on Wednesdays so that means the day after I shop, I go through and chop fruits and veggies, grate cheese, make up salad mix, etc. That way when when my kids want a quick snack, it is all ready to go. And when it is time to make dinner, half the work is already done. On the weeks that I don't shop I will spend the time making up some things that will make meal prep go faster on other days. Making up muffin mix, pancake mix, pie and pizza crusts to throw in the freezer, or making up snack items like granola or trail mix. This time is well invested when I am able to reap the benefits of my labor for weeks to come. Here is this week's menu with notes indicating where I prepped ingredients ahead of time.

Menu Plan 5/31-6/6

Monday:
breakfast~yogurt with homemade granola (granola made on prep day)
lunch~beef and bean chili verde
dinner~ravioli and Caesar salad

Tuesday:
breakfast~mini quiche (made on food prep day and frozen)
lunch~leftovers
dinner~garlic lime chicken, rice, corn, tortillas

Wednesday:
breakfast~cinnamon muffins (using muffin mix made on food prep day)
lunch~picnic
dinner~pork chops with potato stars

Thursday:
breakfast~peanut butter toast
lunch~pasta
dinner~salsa steaks

Friday:
breakfast~blueberry danish
lunch~nachos
dinner~meat lovers pizza (using pizza crusts made on food prep day and frozen, and cheese grated on food prep day)

Saturday:
breakfast~waffles (using pancake mix made on food prep day)
lunch~chef salad (using salad mix and hard boiled eggs made on food prep day)
dinner~tuna casserole

Sunday:
breakfast~cereal
lunch~go out
dinner~fried chicken, potato salad


© 2010-2011 Day to Day Cook - All Rights Reserved

Saturday, May 29, 2010

Everything Cookie

This recipe has circulated with many names (everything but the kitchen sink cookies, monster cookies, cowboy cookies). A cookie by any other name is just as delicious.

1 c. butter (use the real thing here, it is worth it)
1 c. oil
1 c. sugar
1 c. brown sugar
4 eggs
1 tbsp vanilla
3 c. flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 c. oats
1 c. chocolate chips
1 c. butterscotch or peanut butter chips
1 c. coconut
1 c. crispy cereal like corn flakes or rice krispies
1 c. raisins or dried cranberries
1 c. chopped walnuts or pecans

Preheat oven to 350. Cream butter, oil and sugars. Add eggs and vanilla and beat until thoroughly combined. In a bowl, combine flour, salt, cream of tartar, and baking soda. Stir dry ingredients into the creamed mixture, followed by oats, chocolate chips and other chips, coconut, cereal, raisins or dried cranberries, and nuts.
Drop by large spoonfuls onto greased cookie sheets and bake 10-12 minutes. Cool on pan for 1 minute and then remove to cooling rack to cool completely.


© 2010-2011 Day to Day Cook - All Rights Reserved

Friday, May 28, 2010

Mexican Pizza

Since we have pizza every Friday, it's nice to keep it interesting by making lots of different varieties. This is pizza is very different and it is one of my kids favorites.

Top one large rectangle pizza crust with:

1 (8 oz) can tomato sauce
1/2 c. sour cream
2 c. shredded cheddar jack cheese
1 pound cooked and drained ground beef (you can add taco seasoning for more flavor)
1 diced tomato
1 small can sliced olives
some sliced jalapenos

Bake at 400 for 12-15 minutes.


© 2010-2011 Day to Day Cook - All Rights Reserved

Thursday, May 27, 2010

Chocolate Chocolate Chip Cookies

I am not usually much of a chocolate person, but I have really been craving these cookies lately. And considering it only takes 16 minutes from start till the first batch comes out of the oven, I would say they are the perfect antidote for anyone's chocolate craving.

Chocolate Chocolate Chip Cookies
3 c. flour
3/4 c. cocoa powder
1 1/2 tsp. baking soda
1 1/2 c. softened butter
1 c. sugar
1 c. brown sugar
3 eggs
1 tbsp vanilla
2 c. chocolate chips

Preheat oven to 350. Whisk together the flour, cocoa, and baking soda. Cream butter and sugars. Add eggs and vanilla. Stir in flour mixture, then the chocolate chips. Drop spoonfuls onto ungreased baking sheet. Bake 8-10 minutes. Cool on pan for 1 minute and then remove to a wire rack to cool completely. Makes 4 dozen.


© 2010-2011 Day to Day Cook - All Rights Reserved

Wednesday, May 26, 2010

Honey Mustard Chicken

Preheat oven to 400. Line a baking pan with foil, grease the foil. Mix together 1/4 c. honey, 1/4 c. cider vinegar, 1 tbsp dry mustard, 1 tsp dijon mustard, juice of half a lemon, 1/2 tsp thyme, and 1/4 tsp oregano. Place chicken in prepared pan and brush both sides with honey mustard sauce. Bake for 15 minutes, then pour remaining sauce over the top. Continue baking until fully cooked to 165 degrees internal temperature. (The cooking time will very greatly depending on the type of chicken you use). Transfer to serving plate and garnish with slices of the remaining half lemon.


© 2010-2011 Day to Day Cook - All Rights Reserved

Tuesday, May 25, 2010

Chicken Garlic Soup

This soup is loaded with garlic. That, and the fact that with a few kitchen gadgets, it is super simple to throw together, make it the perfect soup to make when you aren't feeling well.

1 tbsp olive oil
6 cloves garlic, minced (use a garlic press to make this step go much faster)
1 stalk celery and 2 carrots, finely chopped (use a food chopper to make them as small as confetti!)
1 tsp thyme
salt and pepper
2 c. cooked chicken
6 c. chicken broth

Heat oil over medium heat in a large pot. Add garlic, celery, carrots, thyme, salt and pepper. Heat and stir until flavors are blended, about 2 mins. Add cooked chicken and broth. Heat to boiling. Reduce heat to low and simmer for at least 2 hours.


© 2010-2011 Day to Day Cook - All Rights Reserved

Monday, May 24, 2010

Menu Plan Monday--Coupons

We've all seen them. Websites or personal testimonies promising that you can shop for free or close to it by using coupons. Now, I know that this does work for some people, in fact I have friends who have had much success shopping with coupons. In fact, I used to do coupon shopping, and I was pretty good at it, if I do say so myself, saving 30, 50, 60 dollars or more a week. I know that coupon shopping has it's place. I also know that in my own personal experience, it did not give my family the most bang for it's buck. Here are a few reasons why coupon shopping does not work for us:

1) Our stores no longer truly double. During my coupon shopping hay day, there were two stores in my area that doubled coupons. They would give the amount on the coupon, plus an additional discount of up to a dollar. That means if I had a coupon for $2.50 off a $6 item, I would actually get $3.50 off making in the item $2.50. Depending on the item, this could equal a very good deal. However, NOW, our local grocery stores only double up to dollar. Meaning if I have a coupon for 35 cents, they will add an additional 65 cent discount, making it a dollar off total. So, if I have any coupon for $1 or more, I will not receive any added savings. Well, for the majority of items, I wouldn't have even have considered purchasing them unless I had a $1 off coupon anyway (which would have made my savings $2). It is not very often that I find an item that the savings are worth it, so infrequently in fact, that it is not even worth the time looking.
*If have a store in your area that truly does double coupons, it is worth it for you to do some homework and see if your savings would be substantial enough to make couponing worth your time


2) I never receive coupons for REAL food
When I was having much success with coupons, I was getting lots of food for very little money. The problem, however, was that I wasn't really receiving any real food. Some examples of items that I could get for free would be things like granola bars, juice boxes, canned soup, boxed potatoes, brightly colored kids yogurts, dessert mixes, and sugary cereals. I did love that I could get lots of condiments for next to nothing, but if I have nothing to put them on, then what is the point? When was the last time you saw a coupon for milk? Or eggs? A whole chicken? When my kids were little, it wasn't as difficult to pull together a meal using bits and pieces of things I got with coupons, but as my family grew, so did the demand for real, quality foods. I don't need a little box of seasoned rice mix, I need a big bag of rice. When they start making coupons for fresh fruits and vegetables, meats, baking goods, and dairy items, I will be the first in line with my old coupon organizer. In the meantime, it isn't worth the time just to get a bunch of processed, calorie-laden, over-sugared convenience foods just because they were free.
*If you receive coupons for real food, more power to you. In my years of couponing, I can count on one hand the offers I received for milk, and each of them required a purchase of some over-priced junk food. I have been told that people have had much success with wine tags, which have coupons for real food, but in my searching I have yet to find one that does not require the purchase of the wine. If you can find them, you will have some great savings there.

3) My grocery store does not accept some coupons printed off my computer.
Yes, I know that they are required by law to do so, and that if I kick and scream they will do it. Honestly, I don't want to have to fight with someone every time I want a good deal. I personally don't want to damage my witness as a woman who loves God and others by becoming known as the crazy coupon lady who is always causing trouble. When the hassle becomes greater than the reward, it is not worth it.
*As far as I know, most major grocery chains are really good about this. My regular grocery store is not quite with-the-times in this area. If you find a store that doesn't give you any problems, you may be able to save a lot with coupons printed from the internet.

4) A lot of times, the generic brand is still cheaper than the deal with a coupon
Most of the items that you can find coupons for are expensive at regular price (that is why they need coupons, duh!) At regular price, they are outrageously priced. With a sale price, they become not-so-outrageous. Subtract out the coupon, they become reasonable. Double the coupon, they become a value. A store brand is already a value. No sale prices, no discounts, it is already value priced because the company doesn't have to re-coup it's marketing and advertising costs. More often than not, after I found the item that I have some great deal for, I would glance over at the store brand of the same product and find that it was around the same price, sometimes even cheaper. Even it was a couple cents more, it didn't cost me any time at all to get the store brand deal.
*A lot of times, the store brand product is exactly the same as the national brand. Sometimes, it is not the same. If you have items that you are brand loyal to, look for coupons just for that item. You can visit the company's website or do a search for what you want. And if your grocery store does not have inexpensive prices on it's own brand of items, you may want to look at other stores and other brands to see who has the best overall value.

There are two main exceptions to my general non-coupon using rule.
1) If I am already going to buy the item anyway
AFTER I have made my menu plan, AFTER I have made my shopping list, I will check to see if there are any coupons available for the items I am going to be purchasing. If I am going to be getting BBQ sauce anyway, maybe it will be a better deal to use a coupon on Kraft than to buy the store brand like I usually would. These instances are few, but it is worth checking.

2) Non-food items
Each week, I will check the ads for deals that I can get on hygeine and cleaning items. A lot of times, between sales, coupons, and the drug store rewards programs you can get these items for free. I still compare with the store brand, but unlike food items, these items are usually a better deal with the discounts. The stock pile that I have on free (or close to it) household goods will last me a couple years. You can also sell these items at garage sales or donate them to people in need so that makes the value even better.

I know that each area of the country and each family is different, and if you think coupons might work for you, I certainly do not want to discourage you. My goal in this post is simply to give you some things to consider when deciding if coupon shopping is worth it for you. I also hope that I have shown that you do not need to use coupons in order to save a lot on your grocery bill.

Menu plan 5/24-5/30

Monday:
breakfast~croissants
lunch~chicken garlic soup
dinner~tuna steaks, salad, beans, bread

Tuesday:
breakfast~oatmeal
lunch~picnic
dinner~McDonalds

Wednesday:
breakfast~banana bread
lunch~egg salad
dinner~honey mustard chicken, asparagus, rice, homemade bread

Thursday:
breakfast~smoothies
lunch~baked potatoes
dinner~cheesy macaroni and ham, salad

Friday:
breakfast~coffee cake
lunch~franks and beans
dinner~mexican pizza

Saturday:
breakfast~peppers n eggs
lunch~chicken wraps
dinner~shrimp scampi

Sunday:
breakfast~cereal
lunch~go out
dinner~steak, twice baked, potatoes, carrots, fry bread


© 2010-2011 Day to Day Cook - All Rights Reserved

Saturday, May 22, 2010

Peppers and Eggs

Slice 1 red and 1 green bell pepper. Heat 2 tbsp oil over medium high heat in a large skillet. Add peppers to pan and heat until browned, then turn heat down to medium low. Beat 12 eggs with some salt and pepper. Once peppers are soft, pour eggs over the top, and cook over medium heat until no longer runny.
*You can also add some ground sausage with the peppers for an even heartier breakfast. Also great with some shredded cheese on top :)

*modified from Depression Cooking with Clara found here


© 2010-2011 Day to Day Cook - All Rights Reserved

Friday, May 21, 2010

Granola Bars

So easy even the kids can prepare them!

4 tablespoons melted butter
1/2 cup honey
1 teaspoon vanilla
2 eggs lightly beaten
1/4 teaspoons salt
1/2 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking powder
4 cups quick oats
1 cup raisins


Preheat oven to 350. Grease a 13x9 pan. Mix melted butter, honey, vanilla, and eggs in a large bowl. Combine dry ingredients in another bowl. Gradually add the dry ingredients into the honey mixture, then stir in raisins. Spread into prepared pan and pat down. Bake for 15 minutes or until golden brown. Cool and slice into bars.


© 2010-2011 Day to Day Cook - All Rights Reserved

Thursday, May 20, 2010

4 Cheese Pizza

One of the greatest meatless meals ever. Add a salad and you are all set.

After preparing pizza crust...

Mix 2 (8 oz) cans tomato sauce with some italian seasoning (I also like to add crushed red pepper and garlic powder to my sauce)
Top with a generous amount of shredded mozzarella cheese--I use 1 pound for two large rectangles
Sprinkle (again, generously) with grated parmesan romano cheese blend
Sprinkle with shredded cheddar cheese--this time just a small amount, you do not want the cheddar to be a dominant flavor, just to give it a little sharpness

Bake at 400 12-15 minutes


© 2010-2011 Day to Day Cook - All Rights Reserved

Wednesday, May 19, 2010

Homemade Granola

Heat oven to 350º. Line a baking sheet with parchment, and spread 1/2 c. shredded coconut on top. Bake until toasted. Transfer to a wire rack to cool. Decrease oven temperature to 300º. Line two baking sheets with parchment; set aside. In a large bowl, toss together 4 c. oats, 1/4 c. wheat germ, 1/4 c. sunflower seeds, 1 c. coarsely chopped almonds, 1 tbsp sesame seeds, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside. In a small bowl, stir together 1/2 c. honey and 1 stick butter; pour over oat mixture. Stir well. Spread onto sheets. Bake until golden, about 25 minutes. Transfer to a wire rack to cool. Break up granola; sprinkle with raisins (can also substitute golden raisins, dried cranberries, or any dried fruit) and toasted coconut. Store in airtight container.


© 2010-2011 Day to Day Cook - All Rights Reserved

Tuesday, May 18, 2010

Chicken N Rice

This is one of the simplest recipes I make, and it is one of the family's favorites. No matter how much I make, they always want more! Hope your family loves it as much as mine does.

Chicken N Rice

2 c. cooked rice (this can be cooking while you prepare the rest)
2 c. basic white sauce with 2 tbsp chicken bouillon added

Melt 2 tbsp butter in a large skillet over med high heat. Place 2 lbs BLSL chicken breasts into the butter and brown 3 mins on each side. Pour the chicken flavored white sauce on top. Sprinkle with a small amount of paprika. Cover, turn heat down to medium and continue to cook chicken until no longer pink inside, about 10 minutes. (depending on the size and thickness of your chicken pieces you may need to cook them shorter or longer) Serve on top of rice.

*you can also substituting already cooked chicken using planned-overs for an even easier meal


© 2010-2011 Day to Day Cook - All Rights Reserved

Monday, May 17, 2010

Menu Plan Monday--Meatless Meals

As mentioned in my previous post, most of our meals are geared to serve my meat and potatoes hubby. But, whenever I get the opportunity I do serve meatless meals to help cut costs. When my hubby works late or has other plans in the evening, this is the perfect time for me to replace one of my regular meals with a vegetarian counterpart. I do encourage you to look for opportunities to do the same. Are there times when you can get away with a meatless meal? If you are blessed with a husband who isn't a complete carnivore, you may get more chances than others. Bean burritos; pasta with tomatoes, basil, and parmesan; cheese enchiladas--these are meals that do not have meat, yet are a filling and satisfying meal. Be creative with how you can replace the meat or cut it out of you favorite dishes. Also, consider soups as a hearty dinner with no meat required.

My hubby is out of town a few days this week, so you will see a few more meatless meals on my menu than normal.

Menu plan 5/17-5/23

Monday:
breakfast~raspberry yogurt with homemade granola
lunch~basic veggie soup
dinner~bbq chicken, green beans, Damper bread

Tuesday:
breakfast~oatmeal
lunch~leftovers
dinner~chicken n rice

Wednesday:
breakfast~banana bread
lunch~egg salad
dinner~pancakes

Thursday:
breakfast~breakfast cookies
lunch~quesadillas
dinner~4 cheese pizza

Friday:
breakfast~cream of wheat
lunch~picnic of sandwiches, crackers, applesauce
dinner~McDonalds

Saturday:
breakfast~peppers and eggs
lunch~southwest salad
dinner~pasta with diced tomatoes, fresh basil and parmesan

Sunday:
breakfast~cereal
lunch~go out
dinner~chicken, sweet potatoes, homemade bread


© 2010-2011 Day to Day Cook - All Rights Reserved

Saturday, May 15, 2010

Monte Cristos

Kind of like a combo between French toast and a deli sandwich, this is a hearty and satisfying lunch.

In a small saucepan, combine 1/2 c. honey and 1/4 c. apple juice. Cook about 2 minutes then set aside.

Make double decker sandwiches, by placing 4 slices of bread on a cutting board. Place two slices of turkey and one slice of swiss cheese on top of bread; then another piece of bread, followed by two slices of ham and another slice of cheese. Top with a final piece of bread. Slice the crusts off the bread and cut in half diagonally. Insert a toothpick into each half to hold secure. In a small bowl, beat 4 eggs and 1/2 c. milk. Melt butter onto a skillet over med-high heat. Dip 4 of the sandwich halves into the egg mixture, coating both sides. Place on the hot skillet and brown for 2 minutes on each side. Repeat with remaining sandwiches. Serve warm with above dipping sauce.


© 2010-2011 Day to Day Cook - All Rights Reserved

Friday, May 14, 2010

Basic Thumbprint Cookies

This is the basic dough for thumbprint cookies. The cool thing about these cookies is they are SO versatile. You can fill with jam, candies, nuts, whatever you want. You can also add flavor to the dough by using an extract like rum, peppermint, or lemon. Or you could roll the dough in chopped candies or nuts before cooking for additional effect. Like I said, very versatile. How would you vary this basic cookie?

Thumbprint Cookies

2 c. butter, softened
1 c. sugar
4 c. flour

Preheat oven to 375. Cream butter and sugar until fluffy. Add flour and mix with a wooden spoon until fully combined. Chill in the refrigerator 1 hour. Shape dough into 1" balls. Place on cookie sheet and make an indentation with your thumb. Fill with whatever desired. Bake 10-12 minutes until light golden brown.


© 2010-2011 Day to Day Cook - All Rights Reserved

Thursday, May 13, 2010

Chicken Teriyaki

Chicken Teriyaki is one of my favorite standby meals. It is easy to make, frugal, filling, and you can vary it in a lot of different ways.

2 cups cooked chicken meat (great use for your cooked chicken planned-overs)
2 cups cooked rice (this can be cooking while you prepare the rest)

Saute your choice of vegetables in a small amount of oil in a skillet over medium high heat. Some of my favorites are carrots, celery, green peppers, and water chestnuts. Once tender crisp, add the following mixture:

2 cups water
1/4 c. soy sauce
1 tsp ginger
2 tbsp sugar
2 tbsp cornstarch

Bring to a boil. Add the chicken. Continue to cook stirring, until mixture is thickened. Serve over rice with additional soy sauce.


© 2010-2011 Day to Day Cook - All Rights Reserved

Wednesday, May 12, 2010

Meatloaf

Never in my life have I seen more variations on a dish than meatloaf. But no matter what recipe is used, it is always a family pleasing meal. This is my favorite way to prepare it, but the wonderful thing about meatloaf is that you can experiment and add whatever you want. Try my version, and play around with it to find what your family likes best.

2 lbs ground beef
1/2 c. breadcrumbs (for DIY breadcrumbs, see here)
2 eggs
seasoned salt
pepper
garlic powder
about 1 c. bbq sauce

Mix above ingredients and place into a large casserole dish. (you can use two loaf pans if desired, but a more shallow dish cooks faster)
Spread additional bbq sauce over the meat and place a few pieces of uncooked bacon on top. Bake in oven at 350 for 30-40 minutes.


© 2010-2011 Day to Day Cook - All Rights Reserved

Tuesday, May 11, 2010

Rikki's Mac and Cheese

My daughter makes the world's best macaroni and cheese. It is not the healthiest dish, using LOTS of butter and LOTS of cheese, but in my opinion it is still a healthier option than the blue box version, which is full of preservatives and no real nutrients. And without a doubt it is tastier and much more filling.
2 lbs pasta, cooked
4 c. milk
2 sticks butter
15-20 slices American cheese (or more)

Immediately after the pasta is cooked, add the milk and butter. Place some cheese slices on top and turn heat on med-low. Once the cheese slices begin to melt, mix them into the pasta. Repeat by adding more cheese slices, a little at time until it is cheesy enough for you. Serve immediately with salt and pepper.


© 2010-2011 Day to Day Cook - All Rights Reserved

Monday, May 10, 2010

Menu Plan Monday-Be Flexible

One simple tip for menu planning. Be flexible! Always do your menu plans in PENCIL! Life happens, and even the best laid plans can go astray. Be willing to change things around. Maybe you swap the meal from one day with today's. Or if you find a really good deal on a specific type of meat unexpectedly, you can replace some of your meals in order to use that up. Sometimes it is just one of those days, and you end up having sandwiches for dinner. It's okay. Don't expect your meal plans to be set in stone. Go with the flow and allow yourself changes when you need them. And really, this is saving you time in the long run, because whatever meals you don't end up using can be rolled-over into a future menu. (If you pass close attention to my menu plans you will see that this happens quite often for me!)

Here is my flexible menu for this week:

Monday:
breakfast~scones
lunch~chicken avocado soup
dinner~spaghetti

Tuesday:
breakfast~cream of wheat
lunch~leftovers
dinner~macaroni and cheese

Wednesday:
breakfast~yogurt
lunch~picnic of sandwiches, crackers, oranges
dinner~meatloaf, mashed potatoes, corn, and biscuits

Thursday:
breakfast~bagels
lunch~ranch bacon chicken pasta salad
dinner~chicken teriyaki

Friday:
breakfast~eggs and toast
lunch~quesadillas
dinner~pizza

Saturday:
breakfast~French toast
lunch~Monte Cristos
dinner~fried chicken, potato crisps

Sunday:
breakfast~cereal
lunch~go out
dinner~tacos


© 2010-2011 Day to Day Cook - All Rights Reserved

Saturday, May 8, 2010

Huevos Rancheros

I LOVE LOVE LOVE Mexican food and breakfast is no exception. Huevos Rancheros are not only easy to prepare, they are DELICIOSO!!

For each serving: Wrap 2 corn tortillas with a wet dish towel. Place in microwave for 30 seconds to a minute, until softened. Place tortillas on a plate. Spread with refried beans (use planned-overs or just use canned). Fry 2 eggs over easy and gently place on top of beans. Generously pour Ranchero Sauce on top. Sprinkle with cheese. Serve immediately.

Unfortunately, the assembly of the dish can't really be done ahead of time, but you can make the sauce ahead of time and keep it in the refrigerator or freezer until ready to use.

Ranchero Sauce
1 tsp ground cumin
½ tsp salt
¼ tsp cayenne
1 tbsp minced jalapeno
1 tsp minced garlic
14 ½ oz can diced tomatoes with chiles with juice
14 ½ oz can chicken broth
3 tbsp chopped cilantro
Combine in a skillet and heat on medium until desire thickness.



© 2010-2011 Day to Day Cook - All Rights Reserved

Friday, May 7, 2010

Magic Cookie Bars

These are one of my favorite desserts ever. I always keep all of the ingredients on hand just in case I get a craving for them! I don't even remember where I first saw the recipe, but I have made them so many times, I don't even measure anymore, I just throw the ingredients in the pan in a few minutes. Give them a try and I bet you will fall in love too!

Melt 1 stick butter in a 13x9 pan. Sprinkle 1 1/2 c. graham cracker crumbs (place graham crackers in a baggie and crush with a rolling pin). Use a spoon to smash crumbs down into butter, making a crust. Sprinkle crust with 1 c. chocolate chips, 1 c. chopped walnuts, and 1 c. coconut. Pour an entire (14 oz) can sweetened condensed milk over the top. Bake 20-25 minutes.


© 2010-2011 Day to Day Cook - All Rights Reserved

Thursday, May 6, 2010

Salisbury Steak

A classic! Frugal, tasty, and always a kid pleaser.

Mix:
2 lbs ground beef
2 eggs
1/4 c. bread crumbs (for DIY bread crumbs see here)
seasoned salt and pepper

Shape into palm size patties. Cook patties in a skillet on medium high heat for about 5 minutes on each side. Remove to a plate covered with paper towels. Drain the majority of the grease out of the skillet, leaving a small amount. Place one cup sliced mushrooms into the skillet and brown for about a minute. Pour 2 cups of beef broth into the pan. Heat for a few minutes, scraping the bottom of the skillet to get up all the browned bits. Combine 1/2 c. water with 2 tbsp cornstarch until smooth. Pour cornstarch mixture gradually into the broth, stirring. Bring to a boil and boil for one minute or until thickened. Place patties into a casserole dish or roasting pan. Pour gravy on top. Place in oven and cook at 350 until patties are finished cooking, about 10 minutes.

You CANNOT have salisbury steak without mashed potatoes! I like to place the mashed potatoes all around the meat and bake together. OMG!


© 2010-2011 Day to Day Cook - All Rights Reserved

Wednesday, May 5, 2010

Chicken Bruschetta Casserole

This is kind of an alteration of a few different recipes I have seen like it. For mine, I use my planned-over cooked chicken to make it a frugal meal. You can also use leftover stuffing to stretch your food dollar even more!

Spread stuffing into the bottom of a casserole dish. If you are using a stuffing mix, just prepare according to directions on package.
Shred 2 cups of cooked chicken over the top of the stuffing
Pour one (14 oz) can of diced tomatoes with italian seasoning on top of chicken
Top with cheese-shredded mozzarella or slices of swiss, either way is delicious
Bake in oven at 350 until heated through and cheese is melted, about 10 minutes


© 2010-2011 Day to Day Cook - All Rights Reserved

Tuesday, May 4, 2010

Lemon Pork Chops

Sometimes the simplest creations are the best. I threw this together in no time and it was delicious!

Pork chops (I used a pound and a half of boneless chops)
Sprinkle with seasoned salt and pepper
Heat a couple tbsp butter in a skillet on med-high heat
Brown pork chops 2-3 mins per side
Sprinkle with rosemary (fresh even better)
Squeeze the juice of one lemon over the top
Cover, reduce heat to med-low and continue to cook until no longer pink on inside, about 7 mins.


© 2010-2011 Day to Day Cook - All Rights Reserved

Monday, May 3, 2010

Menu Plan Monday--Meats on a Budget

For the most part, meat is the most costly part of a meal. Sure enough, whenever you see a menu promising a shockingly low budget, it is very skimpy on the meat. While there are quite a few tasty vegetarian meals, my meat and potatoes loving husband would never allow a dinner void of some sort of charred animal flesh LOL. So, I have had to get creative on how to provide low cost meats and also to stretch the meats that we use.

First, scour the sale ads and look for those weekly specials on meats. Usually each store has one really good deal each week. Consider starting a price book and keep track of what the regular price of each type of meat is. Then when a great value comes, you will know it, and you can stock up until the next time it will be on sale.

Secondly, have a list of stand by meats that you know you can always find for a good deal. My list includes whole chickens, chicken leg quarters, ground beef, and pork shoulders. You can pretty much always find a good deal on these meats.

Last, although you will have your list of meats that you generally keep on hand, don't forget to think outside the box. Add an assortment of choices and always search through all the different options for meats that can add value and variety to your menus. Some things to consider: italian sausage, chorizo, carne asada, pork breakfast sausage, ham steaks, fish or shrimp, carnitas, or polish sausage.

Look for future posts about how to stretch those meat dollars to get the most value for your money.


Menu Plan for 5/3-5/9

Monday:
breakfast~cinnamon toast
lunch~chicken avocado soup
dinner~chorizo quesadillas

Tuesday:
breakfast~blueberry cream yogurt
lunch~leftovers
dinner~lemon pork chops, rice, mixed veggies

Wednesday:
breakfast~banana muffins
lunch~picnic of sandwiches, chips, oranges
dinner~chicken bruschetta casserole

Thursday:
breakfast~smoothies
lunch~pasta
dinner~salisbury steak

Friday:
breakfast~rice
lunch~baked potatoes
dinner~pizza

Saturday:
breakfast~huevos rancheros
lunch~chicken nuggets and fries
dinner~macaroni and cheese

Sunday:
breakfast~cereal
lunch~picnic of fried chicken, potato salad, fruit cocktail, coleslaw
dinner~fajitas


© 2010-2011 Day to Day Cook - All Rights Reserved

Saturday, May 1, 2010

Lemon Bars

1 cup melted butter
1/2 cup powdered sugar (plus extra for dusting the top)
2 cups flour
4 eggs
2 cups sugar
1/2 cup lemon juice
4 tbsp flour (in addition to the 2 cups)
1/2 tsp baking powder
1 tbsp lemon extract

Mix melted butter, powdered sugar and 2 cups flour together and mash into the bottom of a 9 x 13 pan. Bake for 20 minutes at 350.

While that is baking, mix eggs, sugar, lemon juice, 4 tbsp flour, baking powder and extract and when the crust is done, pour over the hot crust. Bake for an addition 20 minutes. Cool and dust with powdered sugar.

The first bar is nearly impossible to get out so it's the "tester" bar - you have to test them to make sure they taste good before you serve them, right?!?!


© 2010-2011 Day to Day Cook - All Rights Reserved