Baking Day

I love baking days! It is so much easier to make and clean up a big mess in one day then it is to scatter it out over many days. And any extra time or effort pays off many times throughout the month.

I usually scatter out dinners for the freezer throughout a week or so with batch cooking. But baking days are another story. Taking a whole day to have the oven on all day and the mixer working non-stop just makes sense. My kids love baking days too. They get dough to play with and batters to lick. What could be better?

My baking days usually focus around breakfasts, breads and snacks/desserts. But I've started coming up with more lunch ideas that I can prepare ahead of time and freeze. My ultimate goal is to be able to using something from the freezer for at least 1 meal every day.

Here is what was on the agenda for this baking day:

• Double batch cinnamon rolls (2 dozen)
  
• Double batch crepes (2 1/2 dozen)
  
• Triple batch banana-chocolate chip muffins (2 dozen)
• Pizza bagels (1 1/2 dozen)
• Falafel (2 dozen patties)
• Double batch waffles (1 1/2 dozen) **Didn't get to this!

Cinnamon rolls - I baked 1 dozen that went into the freezer in freezer bags. For the second half of the dough, I didn't add any of the filling. I just rolled it into a ball and froze it. This way, if I decide to make cinnamon sticks or something different, I'll have the option.
Crepes - For breakfast crepes, I use the same recipe as given in ham & cheese crepes or chicken curry crepes. However, I add 3 T. of sugar and 1 t. vanilla.

To freeze the crepes, I roll them up jelly-roll style and place in freezer bags. To thaw, I pull them out and put in the refrigerator the night before we're going to eat them. I've warmed them up lots of different ways - in the microwave, the oven, and in a dry skillet for a few seconds on each side.Banana-chocolate chip muffins - A perennial breakfast and snack time favorite around our house.
Pizza bagels - So much better then frozen bagel bites! Split bagels, top with pizza sauce, desired toppings, and mozzarella cheese. It's super easy, and even easier when all I have to do is pull them out of the freezer. Reheat in the oven for the best taste. They don't need to be thawed first.
Falafel - They sure look pretty, don't they? But you know, I really wish they tasted as good as they looked. We ate some for lunch and I stuck the rest in the freezer. By the time lunch was over, my husband and I were trying to come up with some creative uses for the frozen falafel pucks. I was so disappointed because I love anything with garbanzo beans. I'll definitely mix things up and try again. Needless to say, I will not be sharing this recipe with you!

Because freezer space is such a precious commodity in our house with only a top-of-the-fridge freezer, I decided to just throw the frozen falafel away. Yes it was disappointing. Yes it felt like a waste. But I had to be honest with myself and admit that we would NEVER eat them. So why waste the space?

Stop by Money Saving Mom to read about Crystal's baking day, as well as many others. And also stop by We Are THAT Family for more Works For Me Wednesday.

WFMW - Greatest Hits Edition

Hello to everyone visiting from Once A Month Mom. I'd just like to let you know that I have moved this blog to stolenmomentscooking.com. You can find lots of new recipes over there, as well as information to join the Virtual Great American Bake Sale, which is raising money for Share Our Strength.
Tonight I was at a loss as to what to make for dinner. I had 10 pounds of ground beef and turkey in front of me, waiting to be prepped for the freezer. But I just couldn't decide which option to go with for dinner. My menu plan and time schedule was a little off because I had just got back from a 3 1/2 hour dentist appointment.

Then, I remembered that I had some leftover pizza sauce and shredded mozzarella in the fridge from our pizza fondue dinner over the weekend. That started the gears turning and I decided to get creative. This is what I came up with. And let me just tell, it was absolutely working for our family tonight!

Pizza-Stuffed Meatloaf

• 1 1/2 lbs. ground meat (beef, turkey, or a combination of the two)
• 1 1/2 c. quick oats or breadcrumbs
• 1 egg
• 1 c. pizza sauce
• 2 t. each salt, Italian seasoning and garlic powder
• 2 t. Extra-virgin olive oil
• 1/2 green pepper, diced
• 1/2 onion, diced
• 1/2 lb. mushrooms, sliced
• 12 - 15 slices pepperoni
• 1 c. shredded mozzarella cheese

1. Combine the ground meat, oats or breadcrumbs, egg, pizza sauce and seasonings.
2. In a small skillet, heat the olive oil over medium heat. Add the green pepper, onion and mushrooms. Cook until mushrooms are brown, about 5 minutes.
3. Press half of the meatloaf into the bottom of a loaf pan.4. Spread the cooked veggies on top of that. (If you don't like this combination of veggies, you can use any of your other favorite pizza toppings.)5. Layer the pepperoni on top of the veggies.6. Add 1/2 c. mozzarella on top of the pepperoni.7. Press the remaining 1/2 of the meatloaf mixture into the pan.8. Sprinkle with the remaining mozzarella cheese. Cover with aluminum foil. (At this point, you can put the meatloaf in the refrigerator until an hour before dinner or just bake and eat.)9. Bake, covered, at 350 degrees for 1 hour, or until meat is fully cooked.10. Let meatloaf rest at least 5 minutes before cutting.

My Mom Doesn't Like Peas

I have had 32 years to learn to be picky with what I eat. Unfortunately, this is not a good thing. I'd love to learn to give up some of my food quirks and like different foods. For example, I would love to enjoy a fresh, raw tomato. But I can't. I just can't do it! Same with raw onions.

I used to stay away from serving those things to my family. It was my choice what to serve, and why would I serve something that I didn't like?

Then my mom came for a visit. I served peas with dinner. Even though I've known my entire life that my mom does NOT eat peas, nor did she ever serve them to us growing up, I still put them on table. I was completely oblivious. She turned to my oldest and said :I bet your mom makes you eat peas, doesn't she?" That's when it hit me.

I love peas (fresh or frozen only, thank you) now. I've only been eating them for about 12 years though. Initially, I think I liked them out of rebellion. I didn't want to set my kids up for the same fate. I didn't want them furtively sneaking fresh tomatoes behind the house when I was out.

That's when I decided I had to change.

My kids do not know that I don't like fresh tomatoes. And you what? They all love them! I still can't eat raw onions, but I do cook with them all the time now. I had no idea how much flavor my dishes were lacking when I left out onions.

I try to never let my impressions of food show, at least not when the kids are around. I know they will have plenty of foods they do not like without my swaying them against my dislikes. I'll let them come to their own conclusions.

You can find more Works For Me Wednesday at Rocks In My Dryer.

Chocolate Chip Breakfast Biscuits

We like a lot of variety in our breakfast routine. It's so easy to just stick with the oatmeal or pancake stand-bys, but I try to rotate things as much as possible. At the very least, I make sure we do not eat the same thing two days in a row.

This morning, I needed a breakfast that would come together quickly but still be a treat for my husband's birthday. Then I remembered - chocolate chip breakfast biscuits! I've made these quite a few times in the past and they are always a HUGE hit. For whatever reason though, they've been forgotten about until today. They are so good that I doubt I'll be making that mistake again!
Chocolate Chip Breakfast Biscuits

• 3 c. flour
• 1/3 c. sugar
• 1 1/2 T. baking powder
• 3/4 t. salt
• 1/2 c. butter
• 1-2 c. chocolate chips
• 1/2-1 c. milk

1. In a large bowl, mix together flour, sugar, baking powder and salt. Cut butter into the flour mixture until crumbly. Stir in chocolate chips.

2. Add the milk, a little at a time, just until dough comes together. If you accidentally add too much milk and the dough becomes sticky, just add a little more flour.

3. Roll out dough and cut, or just drop 1/4 c. portions onto a baking sheet. (That's what I did.) Bake at 425 degrees for 10-15 minutes, until fully cooked and lightly browned on top.

Don't forgot to visit Shannon's blog for more Works For Me Wednesday.

Pizza-Stuffed Meatloaf

Tonight I was at a loss as to what to make for dinner. I had 10 pounds of ground beef and turkey in front of me, waiting to be prepped for the freezer. But I just couldn't decide which option to go with for dinner. My menu plan and time schedule was a little off because I had just got back from a 3 1/2 hour dentist appointment.

Then, I remembered that I had some leftover pizza sauce and shredded mozzarella in the fridge from our pizza fondue dinner over the weekend. That started the gears turning and I decided to get creative. This is what I came up with. And let me just tell, it was absolutely working for our family tonight!

Pizza-Stuffed Meatloaf

• 1 1/2 lbs. ground meat (beef, turkey, or a combination of the two)
• 1 1/2 c. quick oats or breadcrumbs
• 1 egg
• 1 c. pizza sauce
• 2 t. each salt, Italian seasoning and garlic powder
• 2 t. Extra-virgin olive oil
• 1/2 green pepper, diced
• 1/2 onion, diced
• 1/2 lb. mushrooms, sliced
• 12 - 15 slices pepperoni
• 1 c. shredded mozzarella cheese

1. Combine the ground meat, oats or breadcrumbs, egg, pizza sauce and seasonings.
2. In a small skillet, heat the olive oil over medium heat. Add the green pepper, onion and mushrooms. Cook until mushrooms are brown, about 5 minutes.
3. Press half of the meatloaf into the bottom of a loaf pan.4. Spread the cooked veggies on top of that. (If you don't like this combination of veggies, you can use any of your other favorite pizza toppings.)5. Layer the pepperoni on top of the veggies.6. Add 1/2 c. mozzarella on top of the pepperoni.7. Press the remaining 1/2 of the meatloaf mixture into the pan.8. Sprinkle with the remaining mozzarella cheese. Cover with aluminum foil. (At this point, you can put the meatloaf in the refrigerator until an hour before dinner or just bake and eat.)9. Bake, covered, at 350 degrees for 1 hour, or until meat is fully cooked.10. Let meatloaf rest at least 5 minutes before cutting.
Head over to Rocks In My Dryer for more Works For Me Wednesday.

Transferring The Menu Plan To The Grocery List

Jennifer from Extreme House Wifeing asked how I handle monthly grocery shopping and if I have a list on my blog. While I've blogged about my shopping quite a bit, I've never really given a whole list. So I thought it would be nice to put together and have all the information in one place.

After I finish the monthly menu planning, I look through the list one more time and see if there are any special ingredients required for the month that I don't ordinarily buy. If there are, I write them in on my Master Grocery List. (My master list is made up of all the regularly used ingredients and items that we use in a month.)

Once I've added the special purchases to the list, I go through and check off all the regular ingredients we'll need. It took a few months to get the hang of this, but after plenty of trial and error, I'd have to say that 90% of my list is the same every month. The only real variation is when I run out of longer-lasting products or when I have some leftovers from the previous month.

My grocery list is broken down into sections based on the aisles at my regular grocery store. The list also includes the regular shelf price of many items. I use the sales ad to go through and adjust or add prices wherever needed. Then, I total up the groceries based by section, and finally get a grand total of what I estimate the bill to come in at. Usually it ends up being lower then my figure due to unadvertised sales. (Adding them up by sections helps me to keep a mental tally as I go through the store and it helps keep me on track.)

So, here is the monthly grocery list that corresponds with this month's menu plan, which I posted here yesterday.

Produce

• 1- 5 lb. bag apples
• 1- lb. grapes
• 3 lbs. bananas
• 1 bunch celery
• 2 lbs. carrots
• 3 green peppers
• 3 zucchini
• 1 bunch parsley
  
• 2 garlic
• 3 lb. bag onions
• 10 lbs. potatoes
• 1 small ginger root
  
• 1 lb. mushrooms
• 1 lettuce
• 1 lb. pears
• 1 wonton wrappers
• 5 lb. clementines

Breads

• 1 hamburger buns
• 2 whole wheat bread

Snacks

• 2 wheat crackers
• 1 saltines
• 2 graham crackers
• 1 pretzels

Meats

• 5 lb. chicken breasts
• 5 lb. chicken pieces
• 5 lbs. ground beef
• 1 lb. turkey cutlets
• 1 pkg. Italian sausage
• 2 bacon
• 5 lbs. ground turkey
• 1 turkey lunch meat
• 1 pepperoni

Baking

• 1 maple syrup
• 10# white flour
• 10# wheat flour
• 1 sugar
• 1 brown sugar
• 1 baking soda
• 1 powdered milk
• 1 olive oil
• 1 canola oil

Cereal

• 2 quick oats

Coffee Aisle

• 1 coffee
• 2 peanut butter

Beans & Grains

• 3 elbow macaroni
• 2 spaghetti
• 1 lasagna noodles
• 1 egg noodles
• 1 brown rice
• 1 black beans
• 2 garbanzo beans

Spices

• Black pepper
• cumin
• Italian seasoning
• Thyme
• Paprika

Canned/Miscellaneous

• 8 tomato sauce
• 8 tomato paste
• 10 diced tomatoes
• 10 canned fruit
• 2 applesauce
• 4 Jell-O
• 1 mayonnaise
• 1 Ranch dressing
• 1 ketchup
• 1 tamari
• 4 tuna
• 2 salsa
• 1 raisins

Frozen

• 3 peas
• 3 corn
• 3 broccoli
  
• 2 spinach
• 1 mixed veggies
• 2 stir-fry veggies
• 2 cauliflower
• 1 sherbet
• 3 smoothie fruit
• 2 frozen melon
• 2 brussel sprouts

Dairy

• 6 4-pk. yogurts
• 2 32oz. plain yogurt
• 2 sour cream
• 1 ricotta cheese
• 5 butter
• 4 doz. eggs
• 3 cream cheese
• 10 sharp cheddar cheese blocks
  
• 4 mozzarella cheese blocks
  
• 1 Parmesan cheese
• 1 whole milk
• 1 cottage cheese

I realize sizes are not included for the most part, and that my wording is not very pretty, but I was only thinking of my sanity. If you want more specifics, just email me and I'll get them to you.

The total for this month's list is $301.02. Out of my $350 budget, that leaves me almost $50 for necessary produce and dairy items throughout the month.

Monthly grocery shopping really works for me! Stop by Shannon's blog for more WFMW.

Improv in the Kitchen

Our crockpot is currently out of commission. I've been avoiding all crockpot recipes for a long time because of this. But today I really had a craving for a favorite crockpot recipe. I knew there had to be another way.

The dish I wanted to make wasn't one that could be simmered on the stove though. So a quick google search told me the standard temperatures that most crockpots cook at on high and low. (For those of you that are curious, high is 200 - 250 degrees, low is 150 -200 degrees.)

I decided I could easily improvise. I covered my baking dish with foil and set it in the oven at 220 degrees for 6 hours. It turned out perfectly and just like I remembered.

I'm sure cooking this way isn't as frugal as using a crockpot, but it served its purpose today. That definitely worked for me. (And hey, maybe it was frugal if our heat didn't run as much from having the oven on...right?)

The recipe I made is very similar to this Creamy Mushroom Chicken recipe that I've shared before. I found the original recipe about 10 years ago in a Taste of Home magazine. It called for 4 chicken breasts, 1 can cream of mushroom soup, 1 c. sour cream, 1 t. thyme and 5 slices cooked and crumbled bacon. The whole thing was cooked in a crockpot for 6-8 hours on low. My recipe above is my from-scratch version of that recipe. But when cooked in a crockpot, or in the oven for 6 hours, the texture of the chicken is incredible.

Head over to Rocks In My Dryer for more WFMW.

Merging Christmas Food Traditions

I grew up with very strong food traditions in my home. Christmas meals, especially, were filled with tradition and usually included the same dishes year after year. I loved those meals and the feelings that they evoked. Food has a way of really tying a family together.

Once I was married though, I learned that other families had their own unique traditions (and non-traditions) that were very different from what I had grown up with. So I vowed to find a way to merge all of our traditions together into new and unique experiences that were ours.

Christmas eve at my house was a very traditional Polish meal - mushroom soup, fish, and pierogi were the focal points. Christmas morning was probably my favorite - puffed pancake with strawberry sauce, Christmas tree coffee cake, and mini-blinis. And then Christmas dinner was always a fancy meal - crown rib and ham with lots of sides.

For my husband, the food traditions were minimal. My father-in-law needs ham, baked beans and coleslaw in order for it to feel like Christmas. The food was simple, but the memories they evoke are still just as strong.

We rotate who we spend Christmas with each year. When we go to my parent's house for a few days, we obviously eat the way I was accustomed to. But when we stay home, my goal is always to merge our traditions. Usually Christmas eve is spent with my in-laws. I bring along some homemade pierogi to go with the baked beans, coleslaw and ham. It works perfectly. On Christmas morning, I add some elements from my mom's breakfast and some of our favorites as well. Because we spend Christmas day alone, the meal is pretty simple, but I try to make one or two of my mom's dishes along with some new ones that are unique for our family.

Merging old traditions...creating new ones...enjoying wonderful food with my family...it all works for me!

Stop by Shannon's blog for more WFMW.

Flexible Menu Planning

Some days I think my life would not function without menu planning. I plan monthly and weekly. I use a master menu plan where I keep all of our families regularly-rotated meals listed. I grocery shop based on my monthly menu plan.

But all that being said, I am not a big fan of stick to rigid plans in any area of my life. So I've learned to be flexible in the meals I make and not worry too much if I veer from the plan.

Since I only shop once a month, and since I always strive to stick to our $350 monthly budget for the 6 of us, you'd think this veering from the plan wouldn't work out too well for me.

And I guess that's the beauty of knowing myself and my tendency to buck the system. It never is a problem because 95% of our meals work from some off-shoot of the same basic ingredients. So those ingredients are always purchased in quantity and they're always on hand. I see that as license to have fun with our meals each day and not always stick to the routine.

Being flexible in the kitchen really works for me. Find more WFMW on Shannon's blog.

Sticking With Store Brands

One of the easiest ways I am able to stretch our grocery budget and stick to our $350/month limit is to buy store brands. The quality of store brand products has increased so much over the years that my family doesn't even notice a difference. In fact, there have been times when I've purchased major label products because of coupons and they comment that it tastes different, and not always a "good different."

We do not buy many packaged or convenience food items, but what we do is always store brand only. Dairy, grains, and meats are also store brand only. I can't even think of a product that we buy regularly that does not have a store brand equivalent.

I've noticed lately that the store brand labels are starting to expand. There seems to be four common options to store brands: Organic (not much different from premium label organic, at least in my experience), Select (most expensive), Regular (moderately priced) and Value (least expensive). When available, I am always willing to give the value items a shot. If my family likes them we'll stick with that option. If not, I go back to the regular store label.

We do try to incorporate organic food into our diet as much as possible, although it is getting harder and harder with the rising food prices. There are certain items I will only buy organic versions of. I have done a fair amount of research on organic items and have realized that organic junk food is still just junk food.

Needless to say, I carefully weigh all my options when it comes to buying food, both for health and cost reasons. And the store brands definitely work for me!

How have your experiences been with store brands? Do you find that it helps you keep your grocery bills down to buy store brand products?

Find more WFMW over at Shannon's blog.