Friday, November 18, 2011

Meal Planning

Meal Planning will change your life (and your pocket book).
Step 1 - check out the flyers at the grocery stores in your area. I look at mine online. We only have two so this part is pretty quick LOL I see what kinds of things are on sale...if you eat meat - see what meat is on sale. Check out what veggies are on sale, etc...
Step 2 - Plan your meals for the entire week using what is on sale that week. I know this sounds crazy to some of you but TRUST me it's amazing. Each day, you look at your list and oh! look at that Chicken tacos for supper. You have all the ingredients. There is no wondering what to make. You are prepared :) AND you are only buying what you truly NEED each week that way nothing gets thrown out and it saves you money BIG TIME.
Step 3 - Look at your recipes (or find new ones) for the things that are on sale. Make a list of all the ingredients you'll need.
Step 4 - find out where it's cheaper to buy those ingredients
Step 5 Make your grocery list. I make mine with the layout of the store in my mind. So I know to put my veggies first and fruit, then breads, meats, dairy, and then I do the rest last because they are in the middle aisles. I know again - you are probably thinking...this chick is nuts. LOL But TRUST ME! It saves you so much time, and grocery shopping is never hectic, it's relaxing just get what you have on your list, IGNORE everything else. and BAM you have saved yourself anywhere from $20-$50 by not buying the tempting things that you don't need.
STep 6 Post your weekly meals on the fridge and Bon Appetit!

Monday, November 14, 2011

Family Recipe Book

Something I just started doing...I am writing down our family's favorite recipes in a binder (so I can sort them as I add them in) and also when we try something new we all give it a rating to see if it deserve to go into the binder. My 4 year old loves the idea. I told her when she grows up I will give her and her brother a copy of our family recipe book, that way they can make them for their family's and pass the recipes onto their children.

Monday, October 17, 2011

Mom's Scalloped Potatoes

This is definitely the best time of year to make some of those favorite recipes you had as a child.  What better way to warm up on a chilly fall day than with some comfort food?

For Mom's Scalloped Potatoes you'll need:
5-6 potatoes depending on the size
wash and slice them really thin (you can peel the skin if you're not a fan of skin - but there are lots of nutrients in the skin so keep it if you can)

About 1 cup of milk

1/4 cup of butter (or margarine or vegan margarine, etc)
1/4 cup of sugar (you can use a sugar substitute if you want to make a healthier recipe you'll have to play around with it to get the right amount that you like)
1/4 cup of flour
salt and pepper

That's it! Simple recipe :)

You can be fancy and make layers - but I like the old - put everything into a bowl and stir it around, put it into a casserole dish and bake 350F for about 45-50 minutes. (just until bubbling and potatoes are tender)

Let it sit for 5-10 minutes before eating.

Wednesday, August 17, 2011

Cod Au Gratin

You will need:
2.5 cups of fresh cod
4 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp pepper
2 cups milk
shredded cheese

For a healthier version try using a healthier butter/margarine, whole wheat flour, low fat milk, and low fat cheese

Cook cod fish, flake and cool
Melt butter in saucepan, add flour, salt and pepper. Stir to make a paste
Add milk, gradually, with whisk stir until sauce thickens
Grease casserole dish
pour a little sauce on bottom of casserole dish
then add layer of fish, sprinkle cheese, repeat until all ingredients are used, ending with layer of cheese.
Bake at 350F for 30 minutes or until brown

Sunday, August 14, 2011

How to Freeze Berries

You will need:
"ziploc" freezer bags (or vaccuum sealer)
a pan or tray that will fit in your freezer
strainer or colander

1. Start with fresh berries

2. Wash the berries ( DO NOT WASH Blueberries) Washing blueberries before freezing causing thicker, tougher skin - wash them when you take them out of the freezer to use

3. Let sit in Colander for 10 minutes to drain all excess water

4. Put them on a pan in a single layer and freeze them - leave overnight

5. Bag the berries.  Remember to write the date in permanent marker on the bag before you put the berries in.  If you have a vaccuum sealer use it (it's the best way) if not, then simply put berries into Ziploc freezer bags, insert a straw, zip the bag almost shut use the straw to suck out the air and then close. 

When you take the berries out to thaw and use simply thaw in refrigerator overnight.

Friday, June 17, 2011

Mozzachilli Casserole

I saw this recipe on
Here is the link:
Mozechilli Casserole
Rated: rating
Servings: 4
Submitted By: LaDonna Reed  
"Simple layers of cooked ground beef, ready-made spaghetti sauce, rotini pasta and mozzarella cheese bake into a quick and easy meal."
1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package rotini pasta
2 cups mozzarella cheese,
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.
3. Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.
4. Bake in preheated oven for 25 minutes.

Wednesday, March 9, 2011

Sweet N Sour Turkey Meatballs




  • 1 lb (500 g) lean ground turkey
  • ¼ cup (60 mL) dried breadcrumbs
  • 1 large egg, beaten
  • 2 tsp (10 mL) peeled, grated fresh ginger
  • 1 garlic clove, minced
  • ½ tsp (2.5 mL) salt
  • Freshly ground black pepper to taste
  • 14 oz (398 mL) can tomato sauce
  • ¼ cup (60 mL) ketchup
  • ¼ cup (60 mL) rice vinegar
  • 3 Tbsp (45 mL) honey
  • 1 Tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) cornstarch
  • 19 oz (540 mL) can unsweetened pineapple chunks
  • 1 medium green bell pepper, diced
  • 2 green onions, thinly sliced 


1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Place the turkey, breadcrumbs, egg, ginger, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1½-inch (4 cm) balls and set on the prepared baking sheet. Roast for 20 minutes, or until cooked through.

3. Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple (fruit and juice) and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are tender. Sprinkle servings of the meatballs with green onion.

Friday, February 18, 2011

Instead of posting a new recipe I thought I would share one of my favorite recipes websites.

You can Sign up for free.  I like to use the search bar at the top to find what I am looking for. So for example, if you'd like to make lasagna, then type in lasagna.  Then see the "Sort By" and click on "Rating" that way you'll find the lasagna recipes with the highest ratings.

If you upgrade your membership you can search for recipes according to their nutritional content, such as Fat, Cholesterol, sodium, protein, etc...
The memberships are available in 6 months, 1 year and 2 year memberships.

You even have a Recipe Box, so you can save your favorite recipes, or ones that you have tried or would like to try.

You can also add the ingredients to a shopping list, which you can then print.

You can add particular cooks to the "Cooks I like", which is great for when you find a cook that makes many recipes which you enjoy.

There are lots of great tools and articles on this site and I find it easy to use.

Bon Apetit!

Tuesday, February 15, 2011

Crunchy Fish Strips

This recipe makes 4 servings

1 pkg frozen fish, thawed
2-1/4 cups (550 mL) cornflakes
2 tbsp (25 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
1 eggs
1 tbsp (15 mL) vegetable oil

Tartar Sauce
This recipe makes 8 1 tbsp (15 mL) servings

1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) chopped cornichons or sweet green relish
1 tbsp (15 mL) chopped rinsed drained capers, (optional)
1 tsp (5 mL) lemon juice
1 pinch salt
1 pinch pepper

Cut fish into 1-inch (2.5 cm) wide strips. In plastic bag crush cornflakes to make 1 cup (250 mL) crumbs. Add parsley, salt and pepper.

In large, shallow bowl, beat egg. Dip in fish, turning to coat. Add to cornflake mixture, shaking bag to coat.

Brush vegetable oil onto rimmed baking sheet. Heat sheet in 450°F (230°C) oven for 5 minutes. Arrange fish on hot sheet. Bake, turning once, until golden and fish flakes easily when tested, about 8 minutes.

Tartar Sauce
In small bowl, mix together mayonnaise, cornichons, capers (if using), lemon juice, salt and pepper.