Julianna’s Favorite Breakfast

Once when I was a little girl, my Aunt Edie came to our house and made us deliciously thin pancakes for breakfast that she buttered, sprinkled with powdered sugar, and rolled up before serving. We kids inhaled them, told our mom she needed the recipe, and then ever after that, called the lovely creations ‘Aunt Edie Pancakes’.
Crepes

This recipe has been a perennial favorite of my own kids as well, though we tend to save them for things like birthday breakfasts. Recently that all changed, however, when Julianna, age 10, learned how to make them for herself. She’s in love, and so pleased that she can make this yummy treat herself!
Julianna's pancakes

Aunt Edie Pancakes

Prep Time: 10 minutes

Cook Time: 2 minutes

Yield: Serves 5-6

Aunt Edie Pancakes

Ingredients

  • 3 cups milk
  • 3 eggs
  • 3 cups flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 stick butter (you will only use part of it)
  • 1-2 cups powdered sugar

Instructions

  1. Combine first 6 ingredients in a bowl and whisk into a thin smooth batter. (Add a dab more milk if it looks thick.) Julianna usually mixes her batter in an 8-cup glass measuring cup with a spout, so it is easy to pour the batter onto the skillet.
  2. Oil a skillet lightly and set over medium heat. When skillet is hot, pour enough batter onto the skillet to make a thin pancake about 6-8 inches in diameter. Tilt the pan a little to spread the batter out even more, as these pancakes should be very thin.
  3. Cook until the edges of the pancake start to dry and curl up a bit and it is just beginning to get some golden color on that first side of the pancake, about 30-60 seconds.
  4. Flip and cook pancake on the other side for another 30 seconds or so. Remove pancake to a plate and immediately butter by rubbing with a stick of butter.
  5. Sprinkle the whole buttered surface of the pancake with a couple tablespoons powdered sugar, then roll it up. Keep warm until serving.
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PS-My Aunt Edie also happens to be a very talented art glass designer.   Click on over if you should happen to be interested in seeing the beautiful things she creates.

Recipe: Hearty Crab Chowder

Weather around here has been lovely and spring-like, but I see that all over the U.S. much of the weather has been awful. If you’re looking for a warm winter chowder, you might be interested in trying this recipe. I always use imitation crab, but of course it would work with real crab as well. Just be sure to add the crab near the end of the cooking time so it stays together. CrabChowder I like to add fresh chopped spinach to my chowder, but if your family looks cross-eyed at greens, feel free to skip them.  The chowder is wonderful either way.  This recipe should serve 5-6 fairly generously.  

Hearty Crab Chowder

Hearty Crab Chowder

Ingredients

  • 1/2 cup yellow onion, minced
  • 1 stick butter
  • 6 medium potatoes, peeled and cubed
  • Fresh spinach, a couple handfuls (optional)
  • 3 cups water
  • 1 T. chicken (or seafood) bouillon
  • 4 cups milk
  • 2 T. cornstarch
  • 1 lb crabmeat (imitation is fine)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup green onion, thinly sliced
  • salt and pepper to taste

Instructions

  1. Finely chop onion. Melt the butter on medium-high heat in a large heavy pot. Add the onion and sauté until soft and translucent.
  2. While onion is cooking, peel and chop potatoes into 1/2 inch dice. Turn heat to high. Add potatoes, water and chicken bouillon to the pot, and bring to a boil.
  3. After it comes to a boil, reduce heat to medium and continue to cook until potato is soft, about 15 minutes.
  4. Chop spinach, if using, and add to the pot. Whisk cornstarch with milk, and add to pot.
  5. Cook on medium low it begins to thicken, about 5-10 minutes. Once milk has been added to the pot, you'll need to watch carefully so the chowder doesn't scald.
  6. During this time, you can mince cilantro and green onion. When chowder is thick, gently stir in cilantro, green onion, and roughly chopped crab.
  7. Season to taste, and enjoy!
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  Crab Chowder ~~~~ Interested in other recipes using imitation crab?  Try Mexican Crab Cakes and Spicy Crab Dip. And for more affordable and easy recipes of every type, check out my cookbook Family Feasts for $75 a Week

Easy affordable gluten free recipes

I’m getting a fair collection of easy and affordable gluten free recipes here, and I thought it might be helpful to some of you  to list them all together into one post.  If gluten free is not your thing,  don’t forget about my main recipe collection– it’s up to 105 recipes now, all affordable family-friendly food. And as always, if you find this resource useful, I’d love a pin on Pinterest.
Gluten-Free Recipes from Owlhaven)

 

 

MAIN DISHES

 

Pork and Veggie Stir Fry

Pork and Veggie Stiry Fry

 

Prize Winning Chili for a Crowd

(Imagine a photo of chili here– I made it the other day but forgot — again- to get a photo!)

 

Ethiopian Sloppy Joes

Ethiopian Sloppy Joes

 

Sriracha Barbecue Chicken

Sriracha Barbecue Chicken

 

Thai Lettuce Wraps

Thai Chard or Lettuce Wraps

 

Sesame Chicken and Veggie Stirfry

Sesame Chicken and Veggie Stirfry

 

 

 

Gluten Free Meatballs (served over rice instead of the pictured rolls)

Gluten Free Meatballs and Sauce

 

 West African Sweet Potato Soup

West African Sweet Potato Soup

 

Molly’s 10-Minute Chicken

 

 

Hearty Meatloaf  (Use gluten free oats to make this recipe completely gluten free)

Hearty Meatloaf

 

 

Eggplant Tomato Bake

Eggplant Tomato Bake

 

 

 

SIDE DISHES and EXTRAS

 

Lemon Cilantro Rice

Lemon Cilantro Rice

 

Alecha (Ethiopian Comfort Food)

Alecha (Ethiopian Comfort Food)

 

Blue Cheese Biscuits

GF Blue Cheese Biscuits

 

Creole Cobb Salad

Creole Cobb Salad

 

 Three Great GF Salad Dressings

GF Salad Dressings

 

Vegetable Pancakes

Vegetable Pancakes

 

Kimbap (Korean Sushi)  — I even made a video for this one!

Kimbap (Korean Style Sushi)

 

 

Cauliflower ‘Mac’ and Cheese

Gluten Free ‘Mac’ and Cheese

 

 

Scalloped Potatoes for a Party

Scalloped potatoes (alongside my Hearty Meatloaf)

 

 

 

BREAKFAST FOOD

 

Christmas Breakfast French Toast Casserole (with regular and gluten free options)

French Toast Strata

 

Hash Brown Combo

Hash Brown Combo

 

Lemon Cream Cheese Pancakes

(no photo yet!)

 

 

DESSERTS AND SWEETS

Berry Pudding Dessert (regular on left, gluten free on right)  The pix is a little rough, but I snapped it quickly in the midst of serving 80+ people this dessert.

Berry Pudding Dessert

 

The Best Banana Bread Recipe Ever (no gluten free collection would be complete without this one is from JoLynne– yum!)

gluten-free-banana-bread

 

 

 

 

 

 

 

 

 

 

 

 

Reeses Peanut Butter Bark

Reeses Bark

Flourless Chocolate Cake

GF Flourless Chocolate Cake

Royal Icing for Gingerbread Houses

Royal Icing for Candy Houses (Recipe)

Each December in our homeschool craft co-op we get together to make candy houses, which we put together using graham crackers and royal icing.  Once the houses are built, it’s best to wait 5-10 minutes before adding candy– regular frosting works fine for that — but royal icing is essential for making strong structures on which to place all that candy. Here’s the recipe I use to make royal icing, just in case you’re interested in a similar Christmas craft with your own children.

Royal Icing for Gingerbread Houses

Prep Time: 10 minutes

Royal Icing for Gingerbread Houses

Ingredients

  • 3 egg whites, at room temperature
  • 4 cups powdered sugar
  • 1/2 tsp cream of tartar

Instructions

  1. In the clean, dry bowl of a stand mixer, place egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined.
  2. Stop the mixer and scrape down the sides of the bowl, then beat for 7-10 more minutes, until the icing is very thick, shiny, stiff and white. If icing doesn't look stiff enough, add a little more powdered sugar at this point and whip a little longer.
  3. If you want colored icing, divide it among several bowls, adding drops of food coloring to each bowl to get the colors you want. Usually we just make ours white, but red and green would be fun too.
  4. Scoop the icing into heavy ziplock bags, squeezing all air out of the bags before zipping them shut. At this point I also usually double-seal the top of each bag with a strip of clear packing tape, to keep bags from bursting open while they are squeezed. Icing will last several days, refrigerated, sealed in ziplocks.
  5. When you're ready to use the bags, just snip a TINY corner off each bag so that when squeezed, the icing comes out in a thin line.
  6. Royal icing dries to a very hard consistency, and sets quickly once exposed to air. It will be hard within 15-30 minutes of application.

Note: This type of icing is great for glue, but potentially not great to eat, since it contains raw eggs. We've never had issues, but be aware of the risk, especially with young children and immune-compromised folks. For those people you may want to skip the eggs and instead use meringue powder. Happy building!

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Julianna's House

Julianna’s House

Emily’s House

 

Recipes for holiday gatherings

If you’re wondering what to bring to a Thanksgiving gathering, here are a few yummy ideas for inspiration.

Cranberry Pumpkin Bread

Cranberry Pumpkin Bread With Orange Glaze is always a hit.

Reeses Bark

Reeses Peanut Butter Bark

This recipe for Reeses’ Bark is from the Hershey’s website. It is yummy, easy and SO pretty!  Seriously, a 20 minute recipe. I’d definitely melt the chocolate over a double boiler instead of in the microwave.  It just turns out a lot better.

Easy  Homemade Eggnog

Easy Homemade Eggnog

This Easy Homemade Egg Nog is cheaper than store bought, and is very rich and creamy without requiring any raw eggs.

Jam Thumbprint Cookies

If you’re cooking with little ones, try this easy recipe for Jam Thumbprint Cookies.  It comes together very quickly, and kids can help with some of the steps.

 

If you would like more easy recipes, be sure to check out my cookbook Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill. (Hint: it makes a great Christmas gift!)  I’m taking the week off from blogging, but I wanted to wish you a very happy Thanksgiving.  Thanks so much for coming here to read each week.

6 quick kitchen tricks

6 quick kitchen tricks

Have you ever read the book Cheaper by the Dozen?  Though the dad in that book is a little extreme, I have always secretly identified with his eternal quest for greater efficiency in the home.  I am always on the lookout for ways to save time, and thought it might be fun to share some of the ways I save time in the kitchen.  I’d love it if you add your own ideas in comments, below.  Who can’t use a few good time-saving strategies?

1. I double-batch whole meals at least a couple times a week. It only takes a few extra minutes to measure out more ingredients or chop more veggies or meat while the kitchen’s already a mess. Leftovers can go into the fridge to serve at lunch later in the week or in the freezer for a different week entirely.  Common examples include big pots of soup or chili, or pans of enchiladas to stash in the freezer.  Time savings per meal: at least 30 minutes per meal, especially when you consider there’ll be much less mess when serving that second meal.

2.  You don’t have to double batch a whole meal to save time, however.  Even doubling one portion of the meal can save prep work a different day.  For example, when I am cooking meat for a meal like tacos, fajitas, or Molly’s chicken, I will often cook more meat than I need for that meal, setting aside the extra to use a different day  in a soup or a stir fry. (Remember to set that extra meat aside before the meal, however, so your family doesn’t just gobble up the extra.) Other examples of this tip include making extra pizza dough one day so kids can easily make their own pizza another day, or making extra rice and setting it aside for fried rice another day.  If your rice AND your meat is already cooked, it’s perfectly possible to get a meal of fried rice onto the table in 20 minutes flat.  Time savings:  20 minutes per meal

Creamy Chicken and Potato Soup3. When I am beginning dinner, I always think about which part of the meal will take longest to cook and start there. Since I have lots of meals that take less than 30 minutes to get to the table, that often means starting rice or pasta cooking. On spaghetti nights I  get pasta water heating first, then cook ground beef and simmer sauce while noodles cook.  If the meal is a stir-fry, I’ll get the rice going in the rice cooker, then chop/cook the chicken, then work on the veggies while the chicken (and rice) chicken cook.  I love having multiple pots going at the same time– it feels so efficient. Time savings: at least 10 minutes per meal.

4. Especially when meals are labor-intensive, I get help! The other day I had 10 pounds of potatoes to peel– we were bringing mashed potatoes to a potluck.  I started by putting the water on to boil, then asked 5 kids to peel three potatoes each.  (We have lots of peelers!) It was a tiny bit of work for each of them, but getting their help made the job at least 20 minutes shorter than if I’d worked alone.   Even tiny kids can peel carrots or garlic.  Elementary age kids can set them table and pour drinks.  Bigger kids, with training, can do almost any part of cooking that I can.  And whatever you do, always say yes to a kid who wants to make cookies.  When they’re little, it feels like more mess than it’s worth, but they get efficient quickly, and there’s not much in the world that’s nicer than fresh-baked cookies that you didn’t have to bake yourself.  Time savings: probably at least 5 minutes/child/meal, but this varies by your child’s age. :)

5.  If you need a quick side dish to fill out a meal on a busy day, crank your oven t0 475 and chop whatever fresh veggies you happen to have into bite size pieces.  Almost any veggies are wonderful roasted;  I’ve roasted carrots, potatoes, sweet potatoes, onions, whole peeled garlic cloves, Brussels sprouts, green beans, asparagus, and broccoli.  Toss your choice of veggies (cut into similar sizes) in a couple tablespoons of olive oil on a cookie sheet.  Then spread them out evenly across the pan, top with a few grinds of salt and pepper,  and roast for 10-15 minutes, or until veggies are getting browned bits and are cooked to your liking.  Yum!  You may even convert a veggie hater in your house– this is the only way my husband will eat Brussels sprouts.  Time savings:  depends on what you would’ve made instead. :)  This recipe takes about 10 minutes of prep time.

6. One last tip for frazzled mommas:  often I’ll decide at the last minute that I want baked potatoes for dinner.  Problem is, they take an hour to bake, and they’re just not the same when cooked in the microwave.  But there’s a way to shave half an hour off that cooking time.  Just preheat the oven to 425. (convection is best, if you have that feature) Then wash and poke potatoes, then zap them in the microwave 2 or 3 potatoes at a time for about 3 minutes.  By the time the oven is hot, the potatoes have already begun the cooking process in the microwave, which means they’ll only need another 25-30 minutes in the regular oven.  But they’ll end up cooked as nicely as if their whole cooking time had been in the regular oven.  Time savings: 30 minutes per meal.

OK– your turn!  What are your best quick kitchen tricks?

For more affordable and quick recipes, check out my cookbook: Family Feasts for $75 a Week
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Frugality this week

FallFlowers

  • The flowers above are from my sweet mother in law to celebrate the launch of Forever Mom.  (Hope you’re not too, too sick of hearing about it! :)  )  Very sweet of her to help me celebrate!  We are enjoying the prettiness of the flowers on our table.
  • I did finally get around to canning grape juice– we did about 20 quarts.  That will be good either to drink as juice at breakfast or to make into jelly later in the winter when our jam stash is diminished.
  • I found chicken thighs on sale for 99 cents/lb.  I used some as a meal with rice, some in chicken and rice soup, and some in a stir fry. I like to cook them in a crock pot slowly with some water, which makes them quite tender and then also nets me some chicken broth to use for soup.
  • I made corn cakes this week that turned out yummy, and served them alongside a lime cilantro slaw that nicely complimented that corn cakes.  The recipe was pretty much the same as this recipe except I used gluten free flour mix instead of regular flour. FallCornCakes
  • I also made a chicken skillet pot pie this week with a biscuit topping and lots of garden veggies. (I have LOTS of cabbage and sweet peppers right now.)  Pot pie always feels like a treat, but it is actually very affordable to make.
  • I made some more homemade spaghetti sauce the oven-baked way.  It turns out so good that way, and gets very rich and thick.
  • The girls and I chopped some sweet peppers to go in the freezer.  They’re so lovely fresh that it feels like a shame to freeze them.  But we simply had too many to use quickly enough, so after using lots in stir fry, fresh on sandwiches, and in pot pie, into the freezer the rest of them went.  I’m relieved to be finally getting the excess produce cleared off my kitchen counters.  Though the abundance is a gift, the clutter and the knowledge that I need to do something about it gets to me after awhile.

FallSalsa

 

  • Salsa was another thing we got done this week, finally.  Super spicy this year!  I was glad to use most of the last of the tomatoes, but then John brought more in from the garden, so we still have a basket full ripening on the counter.  We still haven’t had a hard frost, which is really unusual around here.  Lots of time the garden is completely done by the second week of October, and here it is, almost November.
  • I was in the mood for some more fall decor, and so instead of buying something, I found some Christmas lights that actually still worked– hooray! — and twined them in with several fall-leaf garlands that I’d bought earlier this month on a 40% off clearance.  It looked pretty and saved me a trip to the store. We also spread pumpkins around on our front porch from the garden.  No big ones this year, but lots of medium and smaller ones.  We’ll be making pumpkin pie soon too, I’m sure.  Yum!

How did your frugal adventure go this week?  I’d love to hear about it!  And if you an adoptive momma in need of a getaway, remember to enter the drawing for the Created for Care Getaway package!

Creamy Chicken and Potato Soup (GF)

Soup (thin)Here’s a great soup recipe that I found on Pinterest and then adapted quite a bit to suit my preferences.  I really, really love the bright flavors and pretty color added by the fresh tomato and cilantro. I’ve served it to a crowd twice, and each time people really seemed to enjoy it.

Creamy Chicken and Potato Soup

Yield: 5-6 servings

Creamy Chicken and Potato Soup

Ingredients

  • 1 lb chicken, cooked and shredded (about 3 cups)
  • 8 slices bacon, cooked and crumbled (reserve for topping)
  • 2 tablespoons reserved bacon grease
  • 1 large red or green bell pepper, diced (1 1/2 cups)
  • 1 medium yellow onion, diced (1 1/4 cups)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 medium russet potatoes, peeled and diced (3 cups)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • 2 tablespoons cornstarch
  • 2 medium tomatoes, diced (reserve for topping)
  • 1/4 cup fresh cilantro, chopped (reserve for topping)

Instructions

  1. Cook and cube chicken however you prefer.
  2. Preheat oven to 425 degrees. Cook bacon on a cookie sheet in the oven until crispy, about 12-18 minutes, turning halfway through. Remove bacon to a plate to drain.
  3. Reserve about 2 tablespoons of the bacon grease and pour it into a heavy skillet over medium heat.
  4. Add bell pepper and onions, and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer.
  5. Stir in chicken broth, add cubed potatoes and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  6. Whisk cornstarch into the half and half. Add it to the soup along with the cooked chicken and corn.
  7. Simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped with bacon, cilantro, and fresh tomatoes.

For an added boost of health and flavor, I make this soup with bone-in chicken thighs. For this recipe I cooked 5 bone-in thighs in about 8 cups of salted water to which I added some onion and carrot. When meat was soft enough to fall off the bone, I remove the meat and set it aside, then continued to gently cook the bones in the broth overnight (a crock pot works nicely). The next day I had a nice healthy bone broth, which I strained, discarding the veggies, and then used in place of store-bought broth. It adds extra cooking time, but very little additional prep time, and adds lots of rich flavor and nutrition to the soup.

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September grocery challenge, week 2

birthday time

This week I went to the store twice, but didn’t spend too much either time. Saturday I bought milk, butter, potatoes, onions, coffee creamer, and Kleenex for a grand total of $37.

Sunday we had the family over for dinner to celebrate Lidya’s 19th birthday.  We had barbecued hamburgers, salad, pickles, cucumbers, watermelon, jello ice cream, and two kinds of birthday cake, lemon and chocolate.  I already had everything except hamburger buns, which my momma very kindly brought.

Thursday evening I went to the store again and got milk, cheese, chex, yogurt, oatmeal, oranges (5 lbs for $1.25), a few peaches,  chicken ($1.37/lb chicken breasts), vanilla, chocolate chips, and toilet paper.  Grand total on that trip was $65 which brings our total for the first 11 days of the month to $102.  I’m trying not to run out of things that my husband really cares about, since that leaves him very dubious of the virtues of this spending challenge idea.

I still have lots of meat and the garden continues to overflow with veggies.  So I’m hoping that getting by for the rest of the month on only $200 more should work just fine.

Here’s what our food looked like this week.

Saturday
Breakfast: Eggs and toast
Lunch: Turkey sandwiches
Dinner: Ham and bean soup, zucchini muffins

Sunday
Breakfast: Cereal
Lunch: Corn dogs and tater tots, cucumbers
Dinner: Hamburgers, jello, salad, watermelon, birthday cake

Monday
Breakfast: Cereal
Lunch:  Baked potatoes with bacon, cheese and sour cream. Watermelon, cake
Dinner:  Rice, turkey, sauteed cabbage, cucumbers

Tuesday
Breakfast: Pancakes, apples, milk
Lunch: Turkey noodle soup
Dinner:  Hamburger enchiladas (from the freezer, basically this recipe but with ground beef)

Wednesday
Breakfast: Cereal (we’re low on eggs) and apples
Lunch: Leftover corn dogs and hamburgers, rice
Dinner:  Hamburger zucchini stir-fry, pickles, pears

Thursday
Breakfast: Hash brown combo with peppers and tomatoes
Lunch: Tomato melts, cucumbers, apples
Dinner: Baked chicken, potatoes, sauteed zucchini and eggplant, angel food cake

Friday
Breakfast: Eggs and toast
Lunch: Leftover fried rice, cucumbers,
Dinner: Pizza and garden cantaloupe, apple pie

Our tomatoes are already slowing down– it’s a cool September here– but today I think I have enough tomatoes and peppers to make some salsa. Our apple trees are still groaning with fruit.  We made and canned applesauce twice this week.  Once the younger kids and I worked through it together, and another time my oldest married daughter came over and helped us get a lot done.  I’m hoping to cut more apples today and freeze a few apple pies, and maybe even some baked apple donuts.  We love applesauce, but it is soooo labor-intensive.  Plus it will be fabulous to have some ready-made dessert in the freezer.

Are you doing the spending challenge?  Do you have any frugal wins to share today?

 

September spending challenge, update #1

Almond ButterAfter just 6 days of eating out of the pantry and freezer, I can already find things in the freezer SO much more easily. I hadn’t realized how often I’ve been frustrated trying to find things in my overly crammed space. We’re eating much more variety than usual, just because I’m trying to use things that have been ignored for awhile.  Tuesday we had enchiladas for dinner made with trout.  Odd, but pretty good.  The trout was caught by some of the kids in June and has been languishing in the freezer ignored since then.  About time we did something useful with it.  I confess, however, that I gave the last dabs of the trout to the chickens, and they gobbled it down, little omnivores that they are.

For Wednesday dinner we had turkey dinner.  John’s mom is in the process of moving, and while cleaning out her freezer, gifted me with a turkey.  It was the most enormous bird I’ve ever cooked– 30 pounds.  We’ve had sandwiches several times since then, I froze several baggies full of cooked meat, and still there’s turkey in the fridge to eat.  A nice problem to have!

For quite a while at breakfast we’ve been in the habit of eating eggs, but as the weather cools a little, the hens are slowing down in their laying, and since I don’t want to go to the store too soon, I’ve been doing some alternative breakfasts.  Wednesday was french toast made with multiple bread loaves that had been stuck back into the freezer with just a few slices left on them. Thursday morning we had polenta with flax seed and cranberries.

I’ve also been making a concerted effort to can a lot this week  (that and school account for my almost-absence around here).  So far this week we canned 22 quarts of applesauce and about 8 quarts of tomatoes.  And still there are so many apples to deal with.  I think I’ll be asking our grown kids to do a bit of picking off the trees to help me out.

Here’s what we ate.

Sunday
Breakfast: Cereal
Lunch: Tacos
Dinner: grilled pizza and watermelon

Monday
Breakfast: Pancakes and apples
Lunch: Tuna sandwiches and cucumber-tomato salad
Dinner: Hamburger veggie chowder and watermelon

Tuesday
Breakfast:  smoothies and eggs
Lunch:  Veggie chicken stir-fry
Dinner: Trout enchiladas

Wednesday
Breakfast: French toast
Lunch: fish sticks, leftover rice, carrot sticks, apples
Dinner:  turkey, sweet potatoes, cuke-tomato salad

Thursday
Breakfast: polenta with flax seed, cranberries and apples
Lunch:  turkey veggie wraps
Dinner: turkey fajitas

Friday
Breakfast: Eggs, toast and apples
Lunch: Turkey sandwiches
Dinner: Chicken sandwiches, grilled cabbage, fresh applesauce, fresh raspberries

I have to say, it’s been a dog of a week.  Tons of driving kids everywhere, plus we started school again, and with the canning and our fair share of cranky kids, it has been SOOOO very tempting to grab a pizza or burgers or something easy several different evenings.  But we’ve resisted so far- haven’t even been to the grocery store yet.  So far we’ve run out of milk, potatoes, bananas, peanut butter, cinnamon, and sour cream.  The milk and the potatoes are the first things I’m buying when I next go to the store, I think. 

As far as peanut butter  (which hubby is really missing) I decided to try something new– making almond butter, since we have a lot of almonds from my sister whose husband grows them.   I roasted about 4 cups of almonds on a flat skillet, then tossed them into the food processor with half a cup of olive oil, a half a teaspoon of salt and 1/4 cup of honey.  Lo and behold, it made perfectly excellent almond butter.  My hubby is now at peace with the lack of peanut butter in the house.

How did the week go at your house?  If you’re doing the spending challenge, I’d love to hear how your week went.