There are days that are just too crazy to incorporate a full meal into your schedule.  These are the days I make this scrumptious side dish.  Production is fast, quick, efficient and everyone loves it!  You’ll not only be getting enough nutrients from yourbroccoli, but the carbohydrates make this comfort food.  Plus, that delightful garlicky aroma gets everyone racing for the table!


16 oz. box pasta
2 cups frozen broccoli florets
3 tab. of butter
3 garlic cloves sliced thin
1 tab. of additional butter
Parmesan cheese shreds (optional)
1/2 tsp. salt
1/4 tsp. pepper

Boil 2 quarts of water seasoned with 1 tab. salt.  Once boiling, add your favorite pasta.  Cook for time specified on box.  In a small saucepan melt butter and add sliced garlic.  Sauté for 3 - 4 minutes until garlic is soft.  Add broccoli florets during the last minute of pasta cooking.  Drain.  Toss with garlic sauce, remaining 1 tab. butter, salt, and pepper.  Top with parmesan cheese if desired. 

This has to be one of the most scrumptious, quick, and thrifty recipes I've come across lately.  I was perusing my local Dollar Tree and stumbled upon the most decadent cake mix for $1- Simply titled Betty Crocker Decadent Supreme Chocolate Mousse cake mix in a box.  I had been looking for ingredients on the Internet for a peanut butter cake recipe and found it using simple cake mix, pudding, and peanut butter.  What a delicacy and a great way to use up those peanut butter jars I've been talking about!  The original recipe called for a cake mix, added pudding mix, peanut butter to cover, and then mousse or pudding as an icing.  But this made it easier!  If you can't find the mousse cake at your local dollar store, you can improvise by adding pudding to your cake mix, and top with pudding (reduced by 1/2 cup or whip up a mousse packet).  Can you believe this cake costs $1 to make?

1 box of  BETTY CROCKER DECADENT SUPREME CAKE MIX~CHOCOLATE MOUSSE
1 cup of Peanut Butter
Milk (according to package directions)
Eggs (according to package directions)
Oil (according to package directions)

Mix cake mix as according to package directions.  Bake in a 13 x 9 inch pan at 350 for 32 minutes, or until done.  Immediately out of the oven, heat 1 cup of creamy peanut butter in the microwave for one minute.  Spread on cake while hot and let cool completely.  Whip up mousse as per package directions and spread on top.  Best if kept in the refrigerator.  Very little time spent, and worth it!  Yum!

Bread is bread- or so they say.  So, what difference does it make what source the bread comes from?  Most homemade bread crumb recipes ask for bread that has been oven dried and whirled in a blender or food processor. Too time consuming!  Last week I noticed my many boxes of crackers.  We are not cracker people here, and use them seldom.  But, crackers have many good recipes to be had!  No, you won't find many of these on the Internet, but you will find them here.  I am always on the lookout for a great cracker recipe.

Next time you need a bread crumb topping try this delicious recipe using crackers instead.  I found it more delectable than regular bread crumbs when it was used for frying.  This crispy, buttery, flaky concoction just melts in your mouth with each bite.  Just think of the variations you can make with this!  I keep it in the refrigerator to ensure freshness.

2 rows of crackers wrapped
1 tab. of any whole seasoning blend like Weber Canadian Steak
             (if using a fine blend, use only 2 tsp. like Lawry's Seasoned Salt)
1/2 tsp. of pepper

Grind all in food processor blender and pulse until desired results appear.  Place in plastic container, Ziploc bag, or old bread crumb box.

I stopped watching my favorite cooking shows about two years ago.  These were programs that  formed bonds with each chef.  It was heart-breaking at times as I quickly snuffed off another channel while they concocted yet another fabulous treat.  But, since my salary became whittled with pay cuts, I found it seemingly impossible to purchase the grocery list.  No sense in wasting a good 1/2 hour of my time enjoying the preparation, but unable to reap the benefits of the desired fare.  

I had resolved to the fact that my home style cooking may have to become a bit bland due to the cost of items that were no longer in the budget.  I began to come across my own version of famous recipes with add-ins I could afford.  So here, in this blog, is my version of a delectable food that any budget can afford. 

Below is a recipe to make your own seasoning blend.  This comes in handy when you need a quick add to soups and stews.  It also makes a great hamburger or steak topper. Also works well in omelets with eggs.  Quick and easy, you'll find this easy to keep a good quantity in your freezer at all times. 

Don't forget to get items when they are on sale or at your local whole foods discount store.  I've picked up peppers for 4 for $1, mushrooms for 69 cents, and red onions for 69 cents at the shop.

1 red or white onion chopped
2 green peppers chopped
1 pd. mushrooms sliced
fresh herbs (optional like tarragon or parsley)
Chop all ingredients and place into a Ziploc bag.  Toss contents and place directly into freezer.  No need to cook.  Just pull out handfuls as needed.  Enjoy!

Last week I was setting out a family meal I thought was pretty scrumptious despite the fact we frequent food banks.  The table was set and canned foods were open and placed in pretty bowls for everyone to enjoy.  I was feeling pretty proud, that despite this recent financial crisis, I was able to produce such a nice spread.  My youngest son sat down, looked at the elaborate tableware and stated, "Mom, will we ever be able to buy fresh vegetables again?" 

Wow, to be blindsided such as this was an understatement.  I, the preacher of the glories of fresh fruits and vegetables just a few months ago, was put on the stand.  The sad truth was I had no answer.  It just wasn't in the budget. 

But, it made me aware.  Aware of the importance of healthy eating I set as a precedent just a few short months ago.  So, I went on a hunt looking for cheap fresh vegetables locally.

Now you'd think that the local farmer's market would have the best options.  With the rising cost of gasoline, this isn't necessarily true.  What I found was SWEET bargains at my local discount store.  I'm not talking about discount stores that have their own name brands like Aldi.  Or, those that buy in bulk like Save a lot.  What I found was hidden, not in the mainstream media.  It was called 6th Street Wholefood Sales.  

It was a little hole in wall donated solely to buying out larger food restaurants and supermarkets for food that was soon to be expired.  I was in heaven when I walked through the doors!  I grabbed my shopping basket and flew to the refrigerated section of fresh vegetables.  I found:
Mushrooms (69 cents a pound)
Spinach (restaurant size 59 cents a bag)
Green Beans (3 lb. bag 99 cents)
Red Onions (69 cents a pound)
Mixed Salad Greens (restaurant size bag at $1.99)

At first I thought, "Oh, no!  Too much quantity!  I'll just have massive waste!"  Then I was inspired!  If I cooked it while it was still fresh I could blanch and freeze for future use.  I could even stir fry left over salad greens and top them with a little left over chicken breast for a lunch the following day.  Yum!  Fresh vegetables again!

Mushrooms, peppers, and onions can be cut and frozen immediately.  But the other vegetables needed correct blanching times.  Another Internet search produced How to Blanch Vegetables.  Then preparation was simple:
*Vegetables were already precut, so no need for preparation
*Boil water
*Toss in vegetable according to proper time on How to Blanch Vegetables
*Strain vegetables
*Line on cookies sheet for single layer freezing
*Once frozen toss into Ziploc bags for easy retrieval

Yum!  Here is a quick snack or dessert.  You may use whole wheat or white tortillas.  This is a recipe adapted from versions on the Internet.  I have many jars of peanut butter from my local food bank, so I'm always on the lookout for recipes that container peanut butter.  Knowing the protein content of peanut butter, I'm ensuring my kids get a healthy, quick snack in a moment's notice.

1 tortilla wrap (whole wheat or white)
1 med. banana
2 tab. peanut butter (creamy or crunchy)
                                                                                          2 tsp. chocolate chips (optional)

Lay tortilla flat on work surface.  Spread 2 tab. peanut butter so that tortilla is covered.  Place banana at one end and roll up.  Slice as shown in photo.  May add chocolate chips as an additional treat.

At first I was skeptical about receiving dried beans from food pantries.  Don't get me wrong with approximately 8 grams of protien per serving, these babies goldmines when it comes to optimizing your health.  But, thruth be told, they take time to prepare. 

I was sorting out my own backroom pantry one afternoon, and I noticed grain weevils had occupied my kidney bean bag.  The bag had been in there for sometime and, thankfully, nothing else was infected.  Nonetheless, a good bag of beans was wasted!

I came up with this recipe shortly thereafter.  It keeps the weevils away, and allows me to utilize beans easily when ever I need a recipe that calls for a slow simmer.

One bag of beans (any large type bean will do)
Water
1 tablespoon salt

Place beans in pot and cover with two inches of water.  Add salt.  Cover pot and boil med./low for one hour.  Turn off pot and let cool completely on stove top.  Drain beans and add them to a zip lock bag.  Place in feezer so they lie flat and will easily break apart for future use.  Use as needed.  These beans will already be partially cooked for soups and stews. 

One day, staring at my pantry, I notice a good amount of  peanut butter jars and boxes of Cheerios.  They were piling up quickly, and on a limited food budget, I hated to waste anything.  I noticed it had been increasingly difficult to to purchase and bake past sweet desserts.  Food prices have just climbed so high, that an average cake is costing $8 to bake!  Definitely not part of this new budget.  I am always on a new quest to find healthier desserts because I have two teenage boys.  After scouring the internet, I came across this adapted recipe of an all time favorite.

1 package of chocolate or semi sweet morsels
1 cup of peanut butter
3 cups of Cheerios (or any other cereal on hand)
1 cup of mini marshmallows

Put chocolate and peanut butter in a microwaveable bowl.  Microwave on high for one minute.  Bring out, and stir.  Put it back in for another minute, bring out and stir.  Keep up this process till the chocolate is melted and is a smooth consistency with the peanut butter.  Let the mixture cool for five minutes.  Add cereal and marshmallows.  Mix well.  Drop by tablespoon full on waxed paper.  Put in refrigerator for 30 minutes.  I keep these in an airtight container in the refrigerator to ensure freshness.

At any given time, I must have at least nine boxes of generic macaroni and cheese sitting on my shelf.  These boxes are a given at most food banks.  Unfortunately, their cheesy texture falls short of the major brands.  There's a simple remedy for this.  Try this version.

Cheesy Generic Boxed Macaroni and Cheese

1 - 7.5 box of Mac & Cheese
1-2 slices of processed cheese (depending on your preference)
2 tab. marj. or butter
1/4 cup plus 2 tab. of milk

Boil as according to package directions.  Strain well.  Add slice(s) of cheese and butter.  Allow to stand for a minute for cheese to soften with lid on.  Add milk, powdered cheese, and stir well.  If you like a thinner consistency - just keep adding tablespoons of milk until desired results appear.