Tuesday, September 22, 2015

September 2015

September Food Storage List

Food Storage- Meat & Potatoes (See Recipes Below)
Chicken, Turkey, Ham, Pork,Tuna, Roast Beef, or Spam
Potato Flakes/Slices
Drinking Water

Home Storage
Liquid Hand Soap
Laundry Detergent
Fabric Softener
Stain Remover
Bleach (Unscented)

Financial Reserve
$2.00/person weekly or what you can afford

Preparedness Goal
Learn how to shut off gas & water
Strap water heater to wall
Get flu/immunizations
Winterize Car Kits

Equipment Goals
Gas shut off key
Pry Bar
Rechargeable wall light
Hatchet & whetstone
Firewood or coal

Sale Cycles for September

Back To School Sales
Crayons, Pencils, Folders, & Binders

Bayer Glucose Meters & Glucerna Cereal

Baby Items
Major Baby Equipment/Baby Safety

Summer Clearance
Apparel, Outdoor Toys, Camping Supplies, etc.

Seasonal Produce
Apples, Artichokes, Beans, Bell Peppers, Chili Peppers, Cucumber, Eggplant, Grapes, Onions, Valencia Oranges, Asian Pears, Bartlett Pears, Pomegranates, Squash, Tomatoes, Tomatillos, and Winter Squash

Challenge: Convert one of your family’s favorite recipes using canned meat instead of fresh.

Using Canned Meats
Keeping canned meats in your pantry is great for quick and easy meals.  They also give you peace of mind as part of your food storage in case of an emergency.
Some Options include: Tuna Fish, Roast Beef, Chicken, Turkey, and Ham.

-Tuna Fish: Very common, great in sandwiches, casseroles, and with rice or noodles.
-Roast Beef: Can be heated and served alone or in soups and stews, with barbeque sauce or gravy.
-Chicken: Delicious in soups, salads, casseroles, and enchiladas. Can be added to a box of Rice-A-Roni for a quick and easy meal.
-Ham: Potato casseroles, fried rice, omelets, soups, and casseroles.

-Add meat as late in the cooking process as possible. It’s already cooked, so all you have to do is warm it up.
-Once you’ve added the meat, stir as little as possible so it can maintain its texture.
-Ham is the only meat you will need to dice or crumble as you add it to recipes.
-Use the liquid from the can to add flavor to your recipe.

Store unopened cans in a cool, clean, and dry place. Try and use close to expiration date.


Shepherds’ Pie

2 (12.5 oz) cans roast beef, drained
1 (14 oz) can or jar of beef gravy
1 (14 oz) can of green beans, drained
1 (14 oz) can of corn, drained
Mashed potatoes prepared from Cannery flakes or pearls
1-2 cups shredded cheese of your choice

Line a 9x13 pan with canned roast beef and gravy. Pour green beans, then corn over meat layer. Gently spread mashed potatoes over vegetables and top with cheese. Cover and bake at 375 till heated throughout and cheese is melted, uncover, bake an additional 5-10 minutes

Chicken Noodle Soup

2 Tablespoons vegetable oil 
1 medium onion, chopped (dehydrated or freeze dried may be substituted)
1 ½ cups carrots, chopped (dehydrated or freeze dried may be substituted)
3 celery ribs, diced (dehydrated or freeze dried may be substituted)
2 (12.5 oz.) cans chicken 
2 quarts chicken broth or canned low-sodium broth (may be substituted with bullion)
1 quart water, or as needed 
Salt and freshly ground black pepper 
12 oz. pkg. egg noodles 
3-4 bay leaves
Chopped fresh parsley, for garnish (optional)

Heat the oil in a large pot and sauté onion over medium heat. Add chicken broth and bring to a boil. Add carrots, celery, bay leaves, and chicken un-drained. Cook, 4-5 minutes. Stir in egg noodles and cook 7-8 minutes until tender. 

Bowtie Pasta Chicken Salad

1 lb bowtie pasta1(12.5 oz) canned chicken
1 (14 oz) bottle Bernstein's Cheese and Garlic Italian dressing
1 (14 oz) can artichoke hearts; drained and chopped
1 (2 oz) pkg pine nuts
1 (4.5 oz) jar sun-dried tomatoes in oil; drained & chopped
1 (4 oz) can parmesan cheese, grated

Southwestern White Chili

1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced or 1 tsp. powdered garlic
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb.
(2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chili peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water
from the can as part of your chicken broth)
*2 C. shredded Monterey Jack cheese (8ounces)
*Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano,
red pepper, beans 2 cans chili peppers, broth and cooked chicken. Stir to
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting
for 3 1/2 to 4 hours. Stir in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle
with additional chili peppers or chives.
*Optional items in an emergency.

Tuna, Red Onion, and Olive Pasta Salad

1 lb. pasta cooked and tossed with a touch of olive oil
2 (3 oz) can tuna, drained
½ cup pitted kalamata olives
4 TBSP chopped red onion
4 TBSP extra virgin olive oil
4 tsp red wine vinegar

Harvest Potato Soup

1 cup onion, diced
1 cup celery, diced
4 cups potato, diced
½ lb bacon, cooked and drained
2 cups instant potatoes
½ cups dehydrated carrots
8 chicken bouillon cubes
1 can cream of chicken soup
1 (12 oz) can evaporated milk

Simmer all vegetables, bouillon cubes and cream of chicken soup in 8 cups of water until vegetables are fully cooked. Add instant potatoes and evaporated milk to achieve desired consistency. Garnish with grated cheese and bacon bits.

Thursday, December 20, 2012

FREE Gardening Classes at Acacia Park

Acacia Demonstration Gardens

Here are some great FREE gardening classes starting in March at the Acacia Demonstration Gardens (50 Casa Del Fuego Street, Henderson, NV).
  • Acacia Demonstration Gardens Tour 
  • Landscape Design with Native Plants in Mind
  • Let it Rot! Composting 101
  • Companion Planting
  • Choosing Plants 
  • Safe & Sound Insect Control
You can register for all classes at www.cityofhenderson.com/parks.

Friday, December 7, 2012

Price Matching Website

Since I am not listing the weekly deals anymore, here is a website that does list them!


Thanks Becky for the information!!

Sunday, November 11, 2012

Screamin' Grocery Deals!!

Sorry this is late, you only have until TUESDAY November 13th to get these deals!!  These are prices that haven't been seen in A LONG TIME!!

Food 4 Less (must buy 10 - can mix and match!!)
  • Campbell's Cream of Mushroom or Chicken Soup - .48 each
  • Green Giant Canned Vegetables - .38 each
  • Carnation Evaporated Milk - .68 each
Smiths (must buy 10 - can mix and match!!)
  • American Beauty Pasta - .49 each

Thursday, July 19, 2012

The Prudent Homemaker's Blog!!

image copyright ThePrudentHomemakerblog.blogspot.com 
used with permission

Brandy from ThePrudentHomemaker.com now has a blog!  She has great inspirational posts including "This Week's Frugal Accomplishments". Please check out her blog at www.theprudenthomemakerblog.blogspot.com

Friday, June 22, 2012

Slow Cooker Tips, Tricks and Recipes

First off here are the websites that I found the best tips and tricks.
  1. Mr. Food
  2. CrockPot Website
  3. Food Network
And here are the recipes!!  I've tried every one and loved them all.

Pot Roast
by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

Salsa Chicken
by Chef Mommy

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package or 1 TBSP taco seasoning
1 cup sour cream
cilantro, for serving (optional) (She also added a little shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Chicken & Stuffing
by Taste of Home

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 package (6 ounces) corn bread stuffing mix (I used stovetop)

Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Crockpot Baked Potatoes
by Real Mom Kitchen

Using whole potatoes, wash them (with skins on and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). Place the foil wrapped potatoes in your crock pot. Cook on low for 8 hours

Hot Fudge Cake
by Taste of Home

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. 

Apple Butter
by My Baking Addiction

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon.

Dulce De Leche
by Mel's Kitchen Cafe

2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) canning jars with lids and rings

Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator.