One thing I have always struggled with is budgeting my groceries. I either spend an insane amount of money at each shopping trip or go months living with the bare necessities and a lot of eating out - which is not cheap either. Now that I want to start cooking/baking again, I need to lean how to buy groceries without spending an arm and a leg.
I already shop at either Walmart or Bilo (the cheaper stores). It's hard shopping there since I live adjacent to an amazing Whole Foods store and Harris Teeter, where I could get much better quality produce, meat, etc but they are both so expensive. Now, I make a list and send my fiance so I don't go overboard...he can stick to list, I can't. The best tool I have found to control how much I spend and still assure that there is a enough food for healthy dinners is Kraft's "1 bag 5 dinners". I choose the "healthy living" bags and it gives you a variety of 5 different dinner recipes in which all the ingredients can fit into one grocery bag. You should check out the site: 1 bag 5 dinners. It's really more like 1 bag 4 dinners because one "dinner" seems to always be a frozen pizza, which doesn't really count.
I'm still having a hard time with the whole budgeting thing. I'm not a coupon clipper - I tried that and don't have the patience. The closest thing I come to bargain shopping is going to the cheap grocery stores and checking Bi-Lo's weekly add for buy one get one free products and other specials. Any advice would be much appreciated!
Thank you!
Thursday, June 28, 2012
Monday, June 11, 2012
Super Easy 33 Calorie Coleslaw
I love coleslaw...especially in the summer...but coleslaw can be extremely fattening. Not anymore! This recipe is low fat, so simple to make, and tastes just like the real deal, if not better! It is the perfect side dish to almost anything and great to munch on as a snack as it is very filling. It took me less than 5 minutes to prepare the coleslaw. It needs to chill for 2-3 hours so be sure to make it in advance! And guess what...one serving is under 1 gram of fat and only 33 calories!
3 tbsp low fat mayo
3 tbsp apple cider vinegar
2 tbsp sweet mustard (I used Dijon mustard because I had it in the fridge and it turned out great)
2 packets Splenda (I used Splenda Blend Sugar since I already had it. I just sprinkled some in until it tasted right...I'm not sure of the exact amount I used, but it wasn't much.
Salt - a few dashes
Lemon Juice - a few drops
FYI - my coleslaw looked exactly like the image below (minus the fancy serving bowl).
HOW EASY IS THAT? If you are a coleslaw lover, you will love me for this recipe!
Nutritional Information: 1.5 cup = 1 serving
Ingredients: 5 servings (1.5 cup = 1 serving)
1 package of shredded cabbage/carrots (coleslaw mix)3 tbsp low fat mayo
3 tbsp apple cider vinegar
2 tbsp sweet mustard (I used Dijon mustard because I had it in the fridge and it turned out great)
2 packets Splenda (I used Splenda Blend Sugar since I already had it. I just sprinkled some in until it tasted right...I'm not sure of the exact amount I used, but it wasn't much.
Salt - a few dashes
Lemon Juice - a few drops
FYI - my coleslaw looked exactly like the image below (minus the fancy serving bowl).
Steps:
In a large bowl, whisk together the mayo, apple cider vinegar, sweet mustard, salt and Splenda. Add two cups of the coleslaw (or cabbage/carrots), and toss thoroughly. Keep adding small amounts of the coleslaw to the mix, making sure to toss thoroughly, until everything is mixed together. Sprinkle some lemon juice over the coleslaw and give it another few stirs. Refrigerate for 2-3 hours and then serve.HOW EASY IS THAT? If you are a coleslaw lover, you will love me for this recipe!
Nutritional Information: 1.5 cup = 1 serving
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 33.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 226.3 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.0 g
- Protein: 1.0 g
Cheesey Meatball Subs
I don't have much of a story behind this recipe. As usual, I was just looking for a healthy, simple, budget friendly recipe. To make the original recipe healthier, I used turkey instead of beef meatballs and 2% cheese instead of regular. For a side dish I made super easy (and healthy) coleslaw. The ingredients are for 4 servings/sandwiches.
2 Tbsp Grated Parmesan Cheese
3/4 lb frozen, fully cooked meatballs (turkey, chicken, or beef)
4 Crusty Sandwich Rolls, split
3/4 cup shredded Mozzarella Cheese (2% or regular)
COMBINE first 4 ingredients in large skillet. Bring to boil on medium-high heat, stirring occasionally.
SIMMER on medium heat 8 min. or until meatballs are heated through, stirring occasionally.
SPOON into rolls; top with mozzarella.
If you want your sub roll toasted, after you top with cheese, throw the subs in the oven and broil them for a few minutes - that's what we did.
Note: The picture is very pretty and basically exactly how the sub turned out...until you try to eat it. They are very messy. Messy but good :-)
Sorry guys, but I don't have the nutritional information for this recipe. Using turkey/chicken meatballs, 2% cheese and portion control still makes this a healthy and filling meal.
Ingredients:
1 cup Spaghetti Sauce2 Tbsp Grated Parmesan Cheese
3/4 lb frozen, fully cooked meatballs (turkey, chicken, or beef)
4 Crusty Sandwich Rolls, split
3/4 cup shredded Mozzarella Cheese (2% or regular)
Steps:
COMBINE first 4 ingredients in large skillet. Bring to boil on medium-high heat, stirring occasionally.
SIMMER on medium heat 8 min. or until meatballs are heated through, stirring occasionally.
SPOON into rolls; top with mozzarella.
If you want your sub roll toasted, after you top with cheese, throw the subs in the oven and broil them for a few minutes - that's what we did.
Note: The picture is very pretty and basically exactly how the sub turned out...until you try to eat it. They are very messy. Messy but good :-)
Sorry guys, but I don't have the nutritional information for this recipe. Using turkey/chicken meatballs, 2% cheese and portion control still makes this a healthy and filling meal.
Sunday, June 10, 2012
Cake in a Mug - The best thing ever!
"Cake in a Cup" was on of the first recipes I ever blogged. I made it a few times, thought it was great for being so easy to make and basically fat and calorie free...then I forgot about it. The other night I was craving something sweet and I remembered the recipe. It was good, but a little bitter - so I changed the recipe a tad and am now obsessed with my new Chocolate Cake in a Mug recipe. My fiance makes this 2-3 times a day. I just did a google image search to find a pretty picture to go with this recipe. In reality, cake in a mug is not that pretty. I guess you could take the time to make it appealing to the eye - but when it only takes 2 minutes to make and bake....who cares what it looks like! The possibilities are endless with this instant chocolate cake recipe. It's fantastic plain, but you could put a scoop of ice cream on top,whipped cream, fresh fruit, etc to spice it up. There is literally NO FAT in this recipe and the few calories come from what type of sugar you use. The fact that you make the "cake batter" in a coffee mug and then just microwave it makes it the easiest thing to make ever and it's the perfect portion if you are trying to watch what you eat.
2 Tbsp Splenda Sugar Blend (if you're not counting calories, use the real deal)
2 Tbsp Self Rising Flour
2 Tbsp 2% Milk (you can use any milk, except for Skim)
1 Tbsp Water
Add the milk and water to the dry ingredients and stir together until you have reached the consistency of cake batter. Stir hard and fast and make sure everything is mixed well. If the "batter" seems really thick and dry, just add a little milk until the consistency is a little lighter.
Place the mug in the microwave for 30-45 seconds and you will have a dessert that will love.
It may take you one or two attempts to get the recipe the way you like it. If you want more a more fluffy cake, microwave longer. If you want a combination of fluffy cake and gooey pockets of uncooked batter (which tastes like hot fudge) then you will want to stay around 30-35 seconds. Personally, I like the hot gooey pockets, so I go with less time. Whereas my fiance prefers a drier cake so he zaps it for about 40 seconds.
This is seriously the best recipe ever for when you are craving something sweet. I've been trying to think of things to add into the cake batter to change it up. So far I have added peanut butter and it didn't do much besides make the cake a little more moist and added an aftertaste of peanut butter. The image I posted came from a recipe for Chocolate-Coffee-Kahlua Cake in a Mug. I just read the ingredients and it is NOT healthy and not super simple to make...but it did just give me an idea for how to change up the basic chocolate cake recipe. I'm thinking add some instant coffee and flavored creamer or Kahlua into the batter then top it off with cool whip/vanilla ice cream and drizzle some caramel over it. I'll let you guys know how it turns out. If you come up with your own version...please share it with me!
Ingredients:
1 Tbsp Pure Cocoa2 Tbsp Splenda Sugar Blend (if you're not counting calories, use the real deal)
2 Tbsp Self Rising Flour
2 Tbsp 2% Milk (you can use any milk, except for Skim)
1 Tbsp Water
Steps:
Put all of the dry ingredients into a coffee mug and mix well.Add the milk and water to the dry ingredients and stir together until you have reached the consistency of cake batter. Stir hard and fast and make sure everything is mixed well. If the "batter" seems really thick and dry, just add a little milk until the consistency is a little lighter.
Place the mug in the microwave for 30-45 seconds and you will have a dessert that will love.
It may take you one or two attempts to get the recipe the way you like it. If you want more a more fluffy cake, microwave longer. If you want a combination of fluffy cake and gooey pockets of uncooked batter (which tastes like hot fudge) then you will want to stay around 30-35 seconds. Personally, I like the hot gooey pockets, so I go with less time. Whereas my fiance prefers a drier cake so he zaps it for about 40 seconds.
This is seriously the best recipe ever for when you are craving something sweet. I've been trying to think of things to add into the cake batter to change it up. So far I have added peanut butter and it didn't do much besides make the cake a little more moist and added an aftertaste of peanut butter. The image I posted came from a recipe for Chocolate-Coffee-Kahlua Cake in a Mug. I just read the ingredients and it is NOT healthy and not super simple to make...but it did just give me an idea for how to change up the basic chocolate cake recipe. I'm thinking add some instant coffee and flavored creamer or Kahlua into the batter then top it off with cool whip/vanilla ice cream and drizzle some caramel over it. I'll let you guys know how it turns out. If you come up with your own version...please share it with me!
Chicken Ramen Stir Fry
The other night my fiance and I wanted a quick, low budget, healthy home cooked meal. I have a pantry full of Ramen Noodles so I did a quick Internet search to find a Ramen Noodle recipe - what can be more budget friendly than Ramen Noodles??? The Chicken Ramen Stir Fry took less than 20 minutes to make and under $10 for all ingredients (most of which you probably already have - or at least half of them). I am not a fan of beef, but sirloin steak could easily be substituted for chicken. In fact, the original recipe used steak. I know I usually post home photos of the recipes, but it's so time consuming, so I will probably just post the pretty recipe photo that someone else already took. I will include my own version of the recipe (as I tweaked it a bit). My fiance and I were both so pleased with this recipe, we actually fought over the left overs the next day!
Prep time is about 15 minutes. Cook time about 20. The recipe said it would yield 4 servings...we got 3 servings out of it. One of the variations I made to the recipe was adding an second packet of Ramen Noodles, which called for more water, stir fry sauce, and soy sauce. If you don't want more noodles, add more veggies, chicken or add some Jasmine rice (I did not feel like there was enough substance based off of the original ingredients). Next time I make this, I will add a second bag of frozen stir fry veggies and a little more chicken as that will give me more than 4 servings.
In same skillet, heat water to boiling. Break Ramen Noodles into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in contents of seasoning packet from Ramen Noodles, stir-fry sauce, soy sauce and chicken. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
And that's it! You have made a meal out of Ramen Noodles...and a good one at that. Not only does this meal taste fantastic, it is healthy and clean up is a breeze. You only use one pan!
Nutritional Information: This information is based off of the original recipe, which used steak instead of chicken and only one packet of Ramen Noodles - so it may not be 100% accurate, but it's in the ball part.
1 serving = 290 calories, 8 grams of fat, 32 grams of protein, and 21 grams of carbohydrates.
Prep time is about 15 minutes. Cook time about 20. The recipe said it would yield 4 servings...we got 3 servings out of it. One of the variations I made to the recipe was adding an second packet of Ramen Noodles, which called for more water, stir fry sauce, and soy sauce. If you don't want more noodles, add more veggies, chicken or add some Jasmine rice (I did not feel like there was enough substance based off of the original ingredients). Next time I make this, I will add a second bag of frozen stir fry veggies and a little more chicken as that will give me more than 4 servings.
Ingredients:
1 tablespoon canola oil- 1 lb chicken, cut into thin strips (or steak)
- 3 cups water
- 2 packages (3 oz) Oriental-flavor Ramen Noodles
- 1 package (16 oz) fresh stir-fry vegetables
- 4 tablespoons stir-fry sauce
- 3 teaspoons reduced-sodium soy sauce
Steps:
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring occasionally, until no longer pink. Remove from skillet; cover to keep warm.In same skillet, heat water to boiling. Break Ramen Noodles into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in contents of seasoning packet from Ramen Noodles, stir-fry sauce, soy sauce and chicken. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
And that's it! You have made a meal out of Ramen Noodles...and a good one at that. Not only does this meal taste fantastic, it is healthy and clean up is a breeze. You only use one pan!
Nutritional Information: This information is based off of the original recipe, which used steak instead of chicken and only one packet of Ramen Noodles - so it may not be 100% accurate, but it's in the ball part.
1 serving = 290 calories, 8 grams of fat, 32 grams of protein, and 21 grams of carbohydrates.
I'M BACK!!!!!
I have Chronic Fatigue Syndrome. I believe I have discussed it before in some of my other blogs. I have been experiencing the worst flare up ever since I was initially diagnosed as a freshman in college. This particular flare started in November and is still ongoing. In addition to posting new recipes, I also plan on posting exercise regimens that I plan on doing to help build muscle. These will not be your average exercises because due to my medical condition I am physically limited in what I can do.
My new approach to exercise may be helpful in addition to my recipes if you are trying to lose weight or just improve your health. I have been so busy with life I have stopped cooking...until now. I plan on cooking more in order to be thin and HEALTHY. Before, my goal was to lose weight and not eat bland food...now my goal is to either maintain my current weight (or even put on a few pounds) while still cooking healthy recipes that do not taste like diet food. I won't be posting as many recipes as I did before, but stay tuned as I plan to add as many recipes as I can.
Below are some current photos of me. And for those of you that have been reading my blog, I am now engaged to the same wonderful man from my previous blog entries. Our one year anniversary of our engagement will be tomorrow....which is also my 29th birthday :-)
Wednesday, June 29, 2011
Chiken Taco Pizza
Healthy Pizza??? Yep, it can be done. Just make sure you don't eat the WHOLE pizza! 2 slices is a good portion with a hearty side of steamed veggies. I really like the chicken taco pizza because you can set out the ingredients on the table, and you can make your pizza slice with whatever you want on it. Great family dinner. I just cook for myself and my fiance so if you are cooking for more, you will probably want to make 2 pizzas!
Basic Pizza Ingredients:
1 prebaked thin Italian Pizza Crust
1/2 cup Taco Sauce
2 cups chopped deli rotisserie chicken
1 and 1/2 cups shredded 2% mozzarella and 2% cheddar cheese blend
Toppings (You can use anything you want...the ingredients below are what I used)
Light Sour Cream (just a dollop)
Shredded Lettuce
Diced Tomato
Southwestern Bean Salad
Crushed tortilla chips
Directions:
Heat oven to 450. Place pizza crust on a cookie sheet or pizza pan. Mix together taco sauce and chicken in a bowl.
Spread chicken mixture over pizza crust, leaving 1 inch border. Top with cheese blend. Bake 8-10 minutes, or until cheese is melted and pizza is heated.
Cut pizza into wedges and top with your favorite ingredients.
Basic Pizza Ingredients:
1 prebaked thin Italian Pizza Crust
1/2 cup Taco Sauce
2 cups chopped deli rotisserie chicken
1 and 1/2 cups shredded 2% mozzarella and 2% cheddar cheese blend
Toppings (You can use anything you want...the ingredients below are what I used)
Light Sour Cream (just a dollop)
Shredded Lettuce
Diced Tomato
Southwestern Bean Salad
Crushed tortilla chips
Directions:
Heat oven to 450. Place pizza crust on a cookie sheet or pizza pan. Mix together taco sauce and chicken in a bowl.
Spread chicken mixture over pizza crust, leaving 1 inch border. Top with cheese blend. Bake 8-10 minutes, or until cheese is melted and pizza is heated.
Cut pizza into wedges and top with your favorite ingredients.
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