recipe

Pumpkin Chocolate Chip Cookies! (Egg Free)

Abby H.
Screen Shot 2015-11-11 at 8.33.28 AM
Yummy pumpkin chocolate chip cookies

I had a can of pumpkin open the other day and I decided to make cookies. Part of the show that hubs is in has a scene where all the characters eat cookies on stage. They had been eating Madeline’s, which are super tasty, but high in calories.

So I opted to bake something a little lower in calories. I also made the cookies quite small (1 tablespoon, instead of two), to cut down on calories.  I added pumpkin instead of the eggs and some of the fat to lower the calories and add fiber and fruit.

In keeping with the spirit of using up what we have in the house, I also used only brown sugar, as we were out of white sugar.Lil’ Man was a big helper- He added the chocolate chips and helped scoop the dough onto the cookie sheets. He’s going to be a Master Chef yet!

Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1/2 c butter (or use vegan margarine if vegan), room temp
  • 1 15 oz can of pumpkin
  • 1 cup brown sugar, packed
  • 1 tsp. vanilla
  • 1 1/2 c flour (I used AP, but feel free to use wheat or even 1 for 1 gluten free)
  • 3/4 c. almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • dash salt
  • 2 c. chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream the first 4 ingredients until smooth using a hand mixer on medium.
  3. Add remaining 4 ingredients until a soft dough forms, using hand mixer on low, or by hand with large wooden spoon.
  4. Stir in chocolate chips.
  5. Drop spoonfuls onto greased cookie sheets. Bake for 9-13 minutes.

Makes 3-4 dozen cookies.

Variations: This recipe is east to make as vegan, just sub out butter for the solid fat of your choice. To make GF, sub in GF flour of your choice.  To make it nut free, omit the almond meal and increase the amount of flour to 2 cups.

 

New Recipe: Artichoke Bruschetta Casserole!

Abby H.

Artichoke Bruschetta CasseroleI’m on a new recipe kick right now. I don’t often get inspiration from Pinterest recipes because they are either things we don’t eat, or are overly complicated or cutesy. Instead I draw ideas from cookbooks, magazines, stuff I see at the grocery store while  I cruise the aisles,  and Buzzfeed’s Tasty Videos that are all over Facebook.  I was jonseing for Olive Gardens now defunct Spinach Artichoke dip the other day, so imagine my surprise when I stepped foot into my local 99 Cents Only…

IMG_1755I found a jar of this Bruschetta at 99 Cents Only the other day and small jar of Artichoke dip. I knew I had to take them home and concoct something delicious!

I set to work in the kitchen to find some other ingredients that would pair well to I could whip up something fabu for a meatless meal. I pulled out a bag of frozen spinach and cheese to compliment the flavors of the dips.

 

 

IMG_1754We had a spaghetti Squash on the counter, so in order to keep the dish healthier and full of veggies and fiber, I opted to bake up the squash and use it instead of the traditional noddles or pasta in a casserole. If you’ve never cooked with spaghetti squash, I posted a tutorial here.

After rummaging through the freezer and fridge, I assembled the ingredients and got working! There is no photo of the finished product because it got eaten up quickly.

 

Artichoke Bruschetta Casserole

Directions:

  1. Clean and bake the spaghetti squash. For info on how that’s done, check out the tutorial here.
  2. While the squash is baking, mix together the two dips in a large mixing bowl.
  3. Add the spinach and half of each cheese. Stir until completely mixed.
  4. Prepare a 9×9 glass pan with spray release.
  5. Place all of the spaghetti squash shreds/”noodles” in the bottom of the baking dish, and smooth down to create an even layer.
  6. Pour the dip mixture over the top and smooth to evenly cover the squash.
  7. Top with the remaining cheeses.
  8. Bake at 350 for 20-30 minutes or until the cheese has started to brown and bubble.

This dish is gluten free and vegetarian. To make it vegan, use dairy-free cheese! If you HAVE to have meat, this would be great with grilled chicken, or Italian sausages mixed in or served along side.

This recipe serves 2 as a main dish or 4 as a side dish.

 

 

 

Cooking Tutorial: Spaghetti Squash!

Abby H.2 Comments

We eat a lot of veggies. That was one of the huge lifestyle changes we made a few years ago that has helped us maintain healthier weights.

One healthy swap we made was to spaghetti squash instead of pasta.  A lot of healthy/food swap websites like Hungry Girl tout Spaghetti Squash as a good substitute for carb-y noodles.

Here is a quick tutorial on making spaghetti squash.

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  1. Select a squash that is firm and unblemished. Not sure what they look like? Here is the wikipedia article all about the vegetable with a few pictures.
  2. Chop the end with the stem off. You’ll need a good sharp knife. I love our Henckels Meat Cleaver.
  3. Chop the squash in half. I do it length-wise, so it takes less time to cook in the oven.
  4. Take a spoon and scoop out the stringy guts and seeds.  Discard them.
  5. In a large glass baking dish, place the squash halves cut side down.  Pour a 1/2 cup of water into the bottom of the baking dish.
  6. Bake at 350 for 30-45 minutes or until the squash are fork tender (about the same feeling as a baked potato).
  7. Remove baking dish from oven and set the squash halves on a cutting board.  Allow to cool for 10-15 minutes, or until you can comfortable handle the vegetable.
  8. With a fork, “rake” the interior of the veggie.  The “meat” of the interior should flake off in long strings that resemble broken spaghetti.
  9. Once complete, discard the exterior of the squash.
  10. Toss the “spaghetti” with the sauce of your choice.

1 medium sized spaghetti squash serves 2-3 people, with a serving size of about 1 1/2 cups. It’s yummy with sauce (Spaghetti/red sauce, pesto, or even a cheesy sauce), or just a little butter and herbs. It’s a great way to get extra veggies into your diet, or if you’re Gluten Intolerant, it’s cheaper (and tastier) than GF pasta.

Later today, I’ll be posting a recipe that uses spaghetti squash as a main ingredient! With winter veggies starting to make an appearance in grocery stores and farmers markets, you’ll start seeing more and more squash!

Cleaning with Lemons: Three Frugal Cleaning Ideas!

Abby H.

Living in Southern California, everyone knows someone who has a lemon tree. Maybe you have one, and while you enjoy a cool glass of lemonade and maybe a slice of lemon meringue pie, you aren’t really sure what to do with the rest? Here are a few of my favorite ways to clean with lemons.

The oil found in the lemon rind (the little “sacs” or circles on the exterior of the peel) are the same oil in the bottle of Lemon essential oil you will find in any health food shop. This oil is purported to have anti-microbial properties. So in addition to smelling good, it will chase away germs!

1-Banish nasty garbage disposal smells. You all know the smell I’m talking about. Quarter a lemon (or cut into smaller pieces if the lemon is large), turn on the disposal and drop the pieces in one at a time, giving the disposal 20-30 seconds to pulverize the lemon piece before adding the next one.

2-Slice up a lemon, toss the slices into a microwave safe bowl, add about 1/2 cup water and microwave for 2-3 minutes. Afterwards, CAREFULLY remove the bowl of water (It will be hot!!) and wipe down the inside of the microwave with a damn cloth or sponge. The steam from the heating water will loosen up the icky crud built up inside your microwave.

Screen Shot 2015-10-15 at 11.30.50 AM3-Household cleaner. Now this is my favorite homemade cleaning solution. Most of you have everything you or do you need to create this. To get started zest 2 to 3 lemons into a mason jar. Realistically, you can use any glass screw top container it doesn’t have to specifically be a mason jar. After you have zested the lemons, place them into the glass jar and pour enough vodka in to cover the lemon zest pieces completely. You do not want the lemon zest pieces to be exposed to the air. Next, screw the lid on, and store in a warm, dark place. You’re going to shake the mason jar once every week or so for 6 to 8 weeks.

After that time has elapsed you are going to strain off of the lemon zest solids and discard them. You can run them down the garbage disposal if you’d like and it will help your garbage disposal so nice and fresh. I don’t recommend eating them or cooking with them.

The remaining liquid will be a yellowish brown and that will be just fine. This liquid will not stain.

Pour this solution into a spray top bottle, like this one available on Amazon, and use it where you would use any household cleaner such as Spic and Span or Windex. The alcohol is great for cleaning the bathroom mirrors, as it does not leave streaks on the glass. It is also great for cleaning stinky toilets, bathroom sinks, and your bathroom countertops.

In the kitchen the alcohol is great for helping and cut the grease on the stove top, and it’s great for cleaning countertops as well.  However, because this solution contains alcohol keep it out of reach of children. It does not taste good, however it does smell good and it might be an attractive nuisance to children.

You can also mix a little bit of this liquid with salt or baking soda to form a paste to get the baked on gunk off of the outside of your tea kettle or pots and pans. Simply spread the mixture on scrub it with a sponge and rinse off. The abrasive nature of the salt or baking soda mixed with the liquid is great for removing baked on masses, or years of cooking accumulation.

I keep a spray bottle of this lemon liquid as I like to call it under the sink at all times. I use it to clean my countertops in the kitchen to wipe down the inside of the refrigerator. I even use it to clean the kitchen sink.

Overall it’s very inexpensive and it’s a very effective cleaner.

 

Recipe: Corned Beef in the CrockPot

Abby H.2 Comments

file291242792789I usually save this recipe for right around St. Patrick’s Day, but there are people who enjoy Corned Beef all year, so I thought, Why not post this now?

I know a lot of people don’t like corned beef because every time they’ve had it, it was chewy or tough.  I’ll share a secret with you: bake it, don’t boil it!  When you bake the meat at a low temperature in a crock pot for hours and hours, the heat breaks up the collagen and fat, leaving you with a tender, falling apart yummy corned beef, not the rubbery mess you got at the pub last year with your annual Guinness.

If the crock pot isn’t your speed, you can bake the corned beef in the oven at a lower temperature over several hours and get the same effect.

Baked Corned Beef

Ingredients:

  • 1 Corned Beef Brisket (2-4 lbs),
  • 1 cup (not packed) brown sugar- Light or dark, use whatever you have
  • 1 jar Stone Ground Mustard (I like Ingelhoffer or Moorehouse)- DO NOT USE DIJON. USE STONE GROUND MUSTARD ONLY.

Directions:

For Crockpot: line your crockpot with a Crockpot liner and turn on to LOW.

For Oven: Preheat oven to 250 degrees

  1. Remove beef from package. Rinse meat. Discard packaging and spice envelope.
  2. In a small mixing bowl, combine sugar and mustard. Stir until combined. It’s ok if it’s lumpy.
  3. Place beef in crockpot or baking dish.
  4. Pour sugar/mustard mixture over meat.

Crockpot: Put lid on pot and cook for 6-8 hours on low.

Oven: Cover loosely with foil and bake at 250 degrees for 3-4 hours.  Remove foil for last hour of baking.

Serve with baked or boiled New Potatoes, cabbage, and carrots.  I dislike boiled cabbage, so I usually make Coleslaw with Walden Farms Coleslaw dressing.

If you have any leftovers (you probably won’t) it makes great corned beef hash too.

Oh, and Corned beef stays pink after it’s cooked because of how it is cured (or corned), so if you are squiffy about stuff like that, get a food thermometer. It should read 160 degrees or higher.

 

My monthly Savings to do list…

Abby H.

file000901554050I get asked a lot about how do I manage to stay on top of all of the deals and programs that I take part in?

I calendar it.  I use my Google Calendar to remind me each month.  Here are just a few of the types of reminders I have set up:

 

 

 

 

1st (then once a week after that): Printable coupons refresh. Print new coupon from Coupons.com, SmartSource, RedPlum, Hopster. Check apps and add items that appeal. Here are a list of the apps I use.

1st: L’Oreal Gold Rewards– enter 2 more codes. I do love free hair color!

1st and 15th: Mail out SBKC junk mail envelopes. I process our mail when it all comes in and I put the junk mail in the envelopes as it comes in.

Daily: I spend a little time each day (usually when Lil’ Man is napping) working my points programs. This includes Swagbucks (doing surveys, watching videos) and Mypoints (I save all of my Mypoints emails and do them all at once, one time a day). I also try and do MTurk work too (about 20 minutes, usually while I’m on hold calling someone, or while Hubs and I watch a movie n the evening.

Once a Week: Log onto Recyclebank to see what new point earning opportunities there are to do, check BzzAgent and Smiley360 to see if there are any new campaigns to get in on (and score some sweet freebies).  I also clip out the coupons I need when I get coupon inserts. I stopped getting the paper, so I usually get inserts from friends and family who don’t coupon, or who use different coupons than I do.  I go through the cupboard and meal plan for the coming week.

As I am notified via email: Paid View Point (some of the surveys are time sensitive- those usually pay extra!), PineCone Research (surveys must be completed 3-6 days upon receiving the email).

Last day of the month: Clean out coupon wallet and removed expiring/expired coupons.

As needed/codes become available: Enter Pampers points, Huggies codes. I use the Swagbucks tool bar to do most of my internet searches, so I earn Swagbucks points intermittently with that too. I also order free samples when I see them available online. I’ll be posting about what I do with all the samples coming up.

I try to do as much shopping online with discounts as I can.  That means I check with Mypoints, Swagbucks,  and UPromise to see who is giving the better points/cash back, and I use my Upromise Master Card to make purchases online (which earns me even more cash- up to 5%, when I shop through the UPromise website at selected merchants). I also check Retailmenot for coupon codes before shopping online too.

How do you keep track of all of your programs to save money?

Family Recipe: Yummy Banana Nutty Bread

Abby H.1 Comment

IMG_0405We love bananas, but sometimes they get over ripe before we can eat them all. That usually only happens when the weather is so hot and muggy- or if I buy too many. In that case, I peel, slice and bag them in snack sized zip top bags and toss them in the freezer. They are now perfectly portioned for smoothies or baking recipes!  This week, I’m posting my favorite Banana bread recipe. It’s quick, easy, and it uses no white sugar, so it’s ideal for those watching their sugar intake.

I’ve included variations for various diets below.

Ingredients:

1/2 cup Stevia or brown sugar splenda (or 1/4 c honey)
1/3 cup applesauce
4 egg whites
1/2 cup of ripe banana (about 3-4 ripe bananas)
3/4 cup almond meal or flax meal
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder

Directions:

  1. Combine the first 4 ingredients in a large mixing bowl with electric mixer until fluffy and creamy.
  2. Add in the remaining ingredients until smooth.
  3. Pour batter into 1 greased loaf pan.
  4. Bake at 350 for 50-60 minutes.
  5. Slice and serve hot or allow to cool, wrap in aluminum foil and store in the freezer for up to 3 weeks.

Variations:

  • Gluten Free variation: Substitute coconut flour or GF baking flour blend.
  • Nut Free Variation: Use Flax meal in place of Almond Meal.
  • Vegan Variation: Substitute egg whites for flax egg.

Crockpot Recipe: Moosie’s Pot Roast!

Abby H.1 Comment

This is a family recipe that’s been around for years. Moosie was a friend of my great-grandmother who lived up in Chicago.

This pot roast recipe is what Moosie served when they had company from out of town.  It’s easy enough to make for your family any night of the week.  The leftovers (if you have any) make a great open faced sandwich.

Moosie’s Pot Roast

Ingredients

  • 1 2-3 lb. pot roast, your favorite cut (I like Chuck Roast)
  • 1 can reduced sodium cream of mushroom soup
  • 1 envelope powdered onion soup mix (I like Lipton’s)

Directions:

  1. Brown the pot roast, place it in the crock pot.
  2. In a small bowl, mix the soups, and pour over the roast.
  3. Place cover on crock pot and cock on low for 6-8 hours.
  4. Before serving, shred the roast with a fork.
  5. If you would like creamier gravy, add 4-6 tablespoons of low fat sour cream 20-30 minutes before serving.

Serves about 6-8. Serve with mashed potatoes  or broccoli.

You can also place 1 whole onion, sliced in the bottom of the crock pot, then the roast, and then poured the gravy sauce overall of it.

Delectable Tuesday: Easy Peasy Black Bean Soup!

Abby H.2 Comments

Hubs loves Black Bean soup.  So based on what we had in the cupboard and fridge, I whipped up a batch. I didn’t have a specific recipe in mind, I just played it by ear and it turned out GREAT!!

Black Bean Soup (makes 6 1-cup servings)

Ingredients:

  • 2 15 oz. cans of organic black beans (do not drain)
  • 2 c. salsa of your choice
  • 1 can chicken broth (if you are a vegetarian, use vegetable broth)
  • 1 bunch cilantro (top, leafy part only) chopped
  • 1/4 c. chopped onion (white or purple, whatever you have)
  • 1/4 c. chopped  Fresh Jalapeño Peppers (about 2)
  • dash of hot sauce (your choice, optional)
  • 6 T. plain Greek Yogurt or low fat Sour Cream

Directions:

  1. Combine everything in a large stockpot.
  2. Cook the soup on low for 45 minutes to 1 hour. Really simmer it gently and allow the flavors to meld.
  3. Ladle into bowls and top each bowl with 1 T. of plain Greek Yogurt or low fat Sour Cream.
  4. Serve with quesadillas and Mexican Cesar Salad.

Mexican Cesar Salad

Ingredients:

  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • ¼ c ranch dressing
  • ½ c your favorite salsa

Directions:

  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.

Greek Yogurt- A great frugal ingredient!

Abby H.1 Comment

IMG_7966I bet a lot of you see the coupons for Greek yogurt and pass it by.  Maybe you’ve sampled it at Costco or the grocery store and were turned off by it’s thick texture or tart taste.

Greek yogurt (or strained yogurt as it is referred to in other parts of the world) has a lot more going for it than the sugary yogurt in the little cup with a french name.

1- It’s got double the protein than regular yogurt.  That means you’ll stay fuller longer.

2- It’s lower in Carbs. That’s because most Greek yogurts don’t contains all kinds of funky sweeteners.

3- It works well in all kinds of recipes in place of sour cream, mayo, and oil. I use it in baked goods instead of the liquid oil or butter.  It adds a richness without adding fat.

4- It makes a killer chip or veggie dip, baked potato topping, or chili topping plain or dressed up with herbs and spices.

Greek Yogurt is a frugal ingredient because it’s so versatile!  You can eat it as is, dress it up with herbs, fruit, granola, or use it in recipes. We buy the large carton of Fage at Costco every few weeks.  It’s the cheapest place in town for us to get Greek Yogurt. If you aren’t a Costco shopper, keep your eyes open for coupons and sales! Here are just a few:

Here is my favorite dip recipe with Greek Yogurt- perfect for sharing at any potluck!  It’s got  thicker texture, and it’s not for a wimpy chip- I dip pita chips and veggies.

Herbed Yogurt cheese dip

Ingredients

  • 2 cups greek yogurt
  • 2 T. chopped shallots
  • 2 T. minced onions
  • 1 T. minced garlic
  • spray release (like Pam)
  • 3 T. herbs of your choice- I like Mural of Flavor from Penzey’s. (You may want more or less)
  • Salt and pepper to taste (I don’t add either)
  • cheese cloth (It’s on the baking aisle at the grocery store)

Directions

  1. Wet the cheesecloth, wring out and stretch over the mouth of a bowl.  Secure with string or a large rubber band.
  2. Gently pour the yogurt over the stretched cheesecloth, and spread evenly over the cheese cloth.  What you are doing is straining out any extra whey (liquid) from the yogurt.  This is cause it to thicken up and make one helluva dip!  You can leave it on the counter for 1-2 hours to drain, as long as the temperature in your house is at or under 75 degrees. (We never turn on the heater at our house, so that’s never a problem).  If you house is warm, you can place the bowl in the fridge.
  3. In the mean time, spray a saucepan with spray release (or you can use a little EVOO if you prefer), and saute the shallots, onions, and garlic over low for 45-50 minutes until they start to caramelize.  Remove from heat, and pour int oa large bowl.  Place in fridge to cool.
  4. After yogurt has drained, scrape the yogurt solids from the cheesecloth into the bowl with the sautéed shallots, onions, and garlic.
  5. Mix well and add herbs.  Place in fridge for a minimum of 1-2 hours before serving.  I make this dip the day before I want to serve it.
  6. Discard the liquid that drained off the yogurt and the used cheesecloth.
  7. Serve the dip with veggies, pita chips, or use it as a topping on your baked potato or chili.

Serves 10-20.

If you like your dips sweet instead of herbs and veggies, you can add a few tablespoons of jelly or jam to strained yogurt and a smidge of cinnamon to make a fruit dip.

 

How do you like to serve Greek Yogurt?