Category: Money saving tip

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Weekly menu plan for Nov 20th through 26th, and a review of last week’s with recipes

**To Pin this menu plan for later use the “Pin it” button at the end of the instruction section**

Coming up this Week (Nov 20th-26th):
Review of last Week (Nov 13th-19th):
  • Sunday, Veggie turkey rice – this is a quick go to meal that is ready in less than 25min!!  Please let me know if you would like the recipe in the comments below 🙂
  • Tuesday, Homemade Chipotle bowls – So.Much.FOOD …. we were all so full and had lots of leftovers!  yummy beans and rice for the win 🙂  Pictured above is my bowl that included Guacamole (recipe here), corn salsa, pico de gallo, black beans and lettuce.  Farmer J and the kids added lemon cilantro rice, chipole turkey, sour cream and shredded cheese.
  • Thursday, Steak, cheese and mushroom sandwiches with homemade fries – We baked some fresh baguettes using natural yeast, then turned them into sandwiches with steak, sauteed onions/mushrooms, cheese, and homemade mayo.  *Edit*I got lots of questions about the pan pictured above.  Its actually an insert you put onto your cookie sheet.  You can find it here (affiliate)
  • Friday, Leftover buffet and FMFN – Family Movie Fun Night is our most favorite night of the week!!  We do leftover buffet, games and a movie picnic.  More info in the “Bring dinner home again” post click here to see it.
  • Saturday, Our first big family thanksgiving dinner of the season!
^^To pin this week’s menu plan and recipes click here^^

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 
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Weekly menu plan for Nov 13th through 19th, and a review of last week’s

**To Pin this menu plan for later use the “Pin it” button at the end of the instruction section**

We had a few hits and one major FAIL on last week’s menu.  For recipes and review look below.

Coming up this Week (Nov 13th-19th):

Sunday, Veggie turkey rice

Monday, Lemon pepper turkey breast on angel hair pasta
Tuesday, Homemade Chipotle bowls
Wednesday, Roasted turkey drumsticks and veggies
Thursday, Steak, cheese and mushroom sandwiches with homemade fries
Friday, Leftover buffet and FMFN
Saturday, Our first big family thanksgiving dinner of the season!
Review of last Week (Nov 6th-12th):
Sunday, Savory turnover rice casserole.  ✔

*This was a big hit!!  I will be sharing this recipe on the blog soon.

Monday, Honey roasted Butternut Squash ✔



Honey roasted butternut squash, grilled tenderloin and thyme glazed peas.✔  

*This was another big hit!  For the honey roasted butternut squash recipe click here

Tuesday, Homemade Tacos. 


*Homemade Tacos are on our menu at least once every two weeks.  We make the tortillas, refried beans, salsa and guacamole from scratch.  Please let me know if you would like any of these recipes and I will post them for you!!  (If you would like Farmer J’s Guacamole Perfection recipe click here)


Thursday, Pineapple sage braised rabbit and veggies.  ❎ 
     We had such high hopes for this one!!! Unfortunately, it was just OK, but we will not be making it again.  Life is too short to waste time on just “OK” food lol 
Friday, Leftover buffet and FMFN.
Family Movie Fun Night is our most favorite night of the week!!  We do leftover buffet, games and a movie picnic.  More info in the “Bring dinner home again” post click here to see it.

^^To pin this week’s menu plan and recipes click here^^
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Help control the CRAZINESS with Routine Charts for Children

As  many of you know I’ve had many fruitful careers that I have loved and learned from.  Over the past several years my full time professional role can best be described as “Efficiency Expert” (as well as mom, wife, farm owner and blogger!) .  I’ve used many of the techniques I learned on the job in our home and on the farm as well.  They have helped streamline activities/chores and help tame the CRAZINESS we call life!  
I’ve shared our menu and activity calendar on Facebook last week and got great feedback and questions.  I’m still working on creating a free download for you but thought I’d share something a little easier to upload while I’m working on the family calendar uploads!!
Last year we added these three routine charts and they helped tremendously!!!  
Morning Routine Chart
The morning routine happens as soon as the kiddos wake up.  They are always ready before we have to leave in the morning so we get extra time to chat and have a relaxing drive to school!

After School Routine Chart
The After school routine happens as soon as they get home from school.  We have sports and activities some nights after school so we usually substitute the “Play time” section for that activity.  This has eliminated the gross lunch containers we used to find in the mornings when packing their lunch.  We also know that they are all ready for the morning with a smooth sendoff.  A bonus side effect of this routine has been learning personal responsibility and contributing to an organized living space! 
Bedtime Routine Chart

The Bedtime routine happens after dinner.  Typically they are excited to read a fun new book so they usually do a great job at this checklist to earn it (although we have had to push on some nights – especially when first introduced)!

Hope this helps tame the crazy in your home like it did ours.  Please leave comments bellow with your great “how we tamed the crazy” solutions below!  We can learn from each other – sharing is caring hahaha 🙂

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Canning green beans the easy way!

Farmer J is always talking about his mamma’s canned green beans.  For him that flavor brings him right back to his childhood.  When we started canning we processed ours exactly how she did … I was blown away by how beautiful they were and the delicious fresh flavor!

Here is how to do it:

  1. Wash and snap your green beans.
  2. Raw pack the green beans in sanitized one quart jars.
  3. Add one teaspoon of salt to each jar.
  4. Pour boiling water over the green beans leaving one inch head space.
  5. Remove the bubbles from the jar by running a spatula or butter knife along the inside wall of the jars.
  6. Add sanitized lids and rings then tighten finger tight.
  7. Pressure can the jars 10lbs for 25min.  *adjust the weight for your altitude if needed*
  8. Use caution when removing the jars from the pressure canner as they are HOT!
  9. Allow to cool completely before labeling and store in a cool dark place.
Let us know in the comments below if you would like some of our green bean recipes!!
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Meatloaf chili leftover upgrade

We loooove leftover upgrade nights.  They are packed full of flavor and usually a delicious treat that technically took days to make but takes little to no effort.

From our “Bring dinner home again” post you know we do themed nights once a week.  A few nights ago we did an “Alice in Wonderland” themed dinner.  We had Queen of Hearts meatloaf, White Rabbit’s roasted carrots, and Card Soldiers salad.  Let me know in the comments or on our Facebook page if you would like a more detailed post about our Alice in Wonderland dinner menu!  

It was delicious, and we had enough meatloaf leftover to make chili!!  
Here is how.

Ingredients:

Instructions:

  1. Put dried beans in pot with one 4 cups water.  Bring to a boil then reduce the heat to simmer and cover for one hour. (you can do this the night before)  
  2. Toss the rest of the ingredients in the crock pot on low.
  3. when the beans are tender (after about on hour) drain and add them add them to the crock-pot.  
  4. Cook on low for 3-4 hours.  
  5. Ladle into bowls and garnish with sour cream, diced red onion, fresh cilantro, chives and/or cheddar cheese.  
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 
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Creamy mushroom soup

So many of our favorite recipes call for cream of mushroom soup.  This is my version of this soup with an optional adult twist at the end …

Scroll down to the bottom for the instructional video.

*Note* you can make a double batch of this soup and freeze, or dehydrate it for use in other recipes.  Make sure to only use one cup of broth for the “condensed” version.  Freeze it in large ice cube trays for an easy grab option, every cube is 1oz.

Ingredients:

  • 3 Tbs olive oil
  • 1 medium onion sliced
  • 3 cups sliced mushrooms 
  • 3 Tbs butter
  • 3 Tbs flour
  • 2 cups broth or stock (for “condensed” soup only use 1 cup of broth, learn how to make your own here)
  • 1 cup milk
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp Italian herbs 
  • 1/4 tsp cayenne pepper (optional, I add this for the health benefits)
  • 1/2 tsp turmeric (optional, I add this for the health benefits)
  • salt and pepper to taste
  • Your favorite dry red wine (Optional, I add this for the yum benefits)

Instructions:

  1. In a warm pot on med-high heat, saute the onion with a pinch of salt and pepper in olive oil until translucent.
  2. Add mushrooms with another pinch of salt and pepper (we are layering in the flavors, adding a small amount of salt and pepper with every ingredient builds depth of flavor)
  3. When the mushrooms release their juices sprinkle in the herbs and spices.  The mushrooms will absorb the juices with the herbs and spices.  
  4. When the mushrooms have reabsorbed the juices make a well in the middle of the pot and add the butter and flour.
  5. Whisk the butter and flour together until its well incorporated then whisk in one cup of the broth.  
  6. When its well incorporated stir in the last cup of broth.  Bring up to a boil while stirring continuously. 
  7. Add milk and bring back up to a slow simmer.  Reduce heat to medium and stir until the desired consistency is reached (it will thicken the longer it simmers).
  8. Taste for seasoning (Careful it’s HOT). Add if needed.
  9. Ladle the soup into your favorite bowl and drizzle with a little red wine.

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Bring dinner home again!!

Going out to eat can quickly become a 3-4 night a week event.  Whether it’s a quick drive through dinner because of evening activities or a sit down because it’s been a long day, it can easily add up!

A few reasons we only go out on very special occasions …

  1. Financial – We can easily spend on one meal what we would spend on 2 weeks worth of groceries.
  2. Quality of food – When we cook at home we can control every ingredient of our meal and prepare it exactly how we like it.
  3. QUALITY time with family – When we are at a restaurant we are surrounded by noise and interruptions.  The kids don’t tell us as much about their day in a public setting with all the other activities around us competing for their attention.
  4. Teaching opportunities – Children can learn some incredible life skills in the home kitchen.  Communication, math, reading, self sufficiency, team work … the list goes on and on! 
But most of us know all of that already … the real question is HOW can we do it every night??  Over the years we have added a few fun activities to our dinner time routine that have really made it more enjoyable and exciting for us to stay in and eat at home.  Here are our tips and tricks on reducing/eliminating restaurant visits:
Sports and activities night
Event nights are crock pot nights.  We currently have one day a week that is jam packed full of activities and sports.  That night is crock pot night.  Sundays (our free day) I prep everything needed for one crock pot night.  I have a recurring reminder set on my phone for that busy morning.  It alerts me to throw everything into the crock pot and turn it on.  When we come home that evening dinner is ready.     


Interactive theme nights

Kid’s choice
We have two theme nights every week.  The first is a kids choice (big kids aka farmer J, get to pick too.)  We take turns choosing a theme for that day on Saturday before we hit the grocery store.  We then come up with a fun menu for that night.  Some examples are under the sea mermaid night (my daughter picks this one often, so this is usually our sea food night), race car drive-up diner night (burgers/fries),  and Tarzan jungle night (finger food without utensils).  We find a Pandora station that fits the theme and play it while we prep the food and dinner table.
Italian
We have one Italian night a week.  This is a fixed night every week (example every Wednesday).  We do this so the kids know exactly what to expect every Wednesday and they look forward to this day every week.  On those nights the kids help make pizza, homemade pasta, lasagna, meatballs … anything interactive.  The Pandora station for this night is “Italian Traditional Radio”.  

Family movie fun night.
Fridays are family movie fun nights.  We make appetizers, snacks, and a big bowl of air popped popcorn for dinner.  We lay out a picnic blanket and have dinner in front of a movie.




UN-Takeout night
There are lots of foods that are easy to pick up on the way home from work.  They are surprisingly just as easy to make at home.  Here is an example of Chinese UN-Takeout night Veggie lo mein with homemade noodles (recipe here) and Egg drop soup (recipe here.)


 Leftover buffet and surprise soup night
We have one night during the week where we eat up all the leftovers in the refrigerator.  We do this by upgrading leftovers, having a leftover buffet (I got this idea from the Money Saving Mom’s book**), and veggie drawer surprise soup.  Leftover buffet is when you put all the leftovers on the counter in a buffet line.  Everyone gets to put whatever they want on their plate for dinner.  Surprise soup is a pot of soup made out of anything in the refrigerator that has a short shelf life.  (Example, left over turkey and a bell pepper can be mixed in with beans and tomatoes for a chili or hardy soup)   These three significantly reduce food waste.  This is also the night I clean out the refrigerator.  

**you can also listen to it for free with a 30 day audible trial

Example week of meal themes at home 

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

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How to cook rice in a blanket!!

Growing up we always LOVED to see a pot wrapped up in a blanket in the dining room … it meant we were going to a party with yummy food!!  This method is great if you need to cook your food on your way to a potluck or if you need to run out for a few hours but need food ready when you get home.  It will keep your food HOT for up to 3hrs.  As an added bonus you are using very little energy.

You can do this with plain rice (adding 1 Tbls of water per cup of rice) or follow my recipe below.
*The full steps are also in the video at the bottom of this post!!*  Enjoy 🙂

Ingredients:

You will also need:
  • Large paper bag
  • One thin tightly woven blanket (a doubled over sheet will also work)
  • One thick blanket
Instructions: 
  1. Bring pot up to medium low heat and add oil.
  2. Add Onion, salt and pepper and saute on medium heat until translucent.
  3. Turn heat to high and add orzo stirring until it turns golden brown (don’t walk away, this happens quickly)
  4. Have water ready to pour in as soon as orzo gets light brown (it burns quickly so 30 seconds could burn it!)
  5. Bring water to boil (use a small spoon to test water for salt and adjust if needed – be careful it’s hot!)
  6. Add rice and bring back to boil 
  7. Cover and put into paper bag, then wrap the bag closed (see video)
  8. Wrap with thin blanket, then the thick blanket
  9. Set aside for at least one hour
  10. Unwrap and fluff rice with fork (Again, being careful it’s HOT!)


*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!
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How to sooth dry peeling lips in the winter!!

Continuing the #DIYBeauty series … I do this on most winter nights before bed.  Some nights only steps 1-3 are needed (always follow up with lip balm).  Other nights all 7 are a MUST!  Hope this helps you too!! Enjoy 🙂
 

Winter is so harsh on our skin.  Dry peeling skin and lips are so hard to control this time of year so it’s a constant battle!  Here is one way I’ve been able to control pealing chapped lips.


You will need:


  • Wash cloth
  • 1 “drop” coconut oil
  • 1 “pinch” sugar

Instructions:

  1. Get the washcloth wet with very warm water and wring out all the excess water.  
  2. Hold the warm damp washcloth on your lips for one full minute (this feels so good!!)
  3. Use the wash cloth to wipe away some of the dead skin.
  4. Massage one drop of coconut oil onto the lips (I lightly swipe my ring finger over the solid oil.  What melts onto my finger in one swipe is enough for this)
  5. With the oil still on your finger, dip into sugar and massage the “pinch” of sugar onto your lips sloughing away the remaining dead skin.
  6. Wipe off lips with the wash cloth
  7. Follow up with your favorite lip balm (or another “drop” of coconut oil).  Note:  Don’t skip the re-moisturizing step.  It is very important to reintroduce oils back into your lips/skin after exfoliating.

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Lentil soup and financial security

In early 1990 my father decided to open his own business.  It was a small grocery store with a two bedroom apartment on top for us to live in.  I didn’t know it back then but our average income was about $400/month.  When I found that out as an adult I was blown away!!  How could a family of 4 survive on so little?!?!  And how did I not know??  Our table was always full of nutritious food.  We always had nice warm clothes and a spotless house.  We didn’t want for anything … it just didn’t make sense how we could have so much on so little.


Then I really thought about it.  Mom was a grocery shopping, coupon clipping, bargain finding queen.  Standing at the register with her as a little girl I remember she always paid in cash.  She shopped for fresh seasonal ingredients and supplemented lentils and beans for protein a few times a week.  She bought whole chickens and showed me how to break them down to the more expensively packaged “boneless skinless” pieces, how to use every part of the chicken for stock/broth, and how that can make several meals.  She always cooked and never let a drop go to waste.  She would do leftover upgrades and leftover buffets often.  

Lentil soup was a big staple in my childhood and as an adult it brings back great comfort on cold winter days.  It tastes extra special knowing it was one of the many meals that helped build a strong financial foundation for our family.  The recipe below will yield about 10 servings for less than $0.77/serving!!   

Here is my mamma’s yummy Lentil soup recipe… Enjoy 🙂


Ingredients:

  • 2 & 1/2 cup red lintels 
  • 1 medium onion chopped
  • 2 large carrots shredded 
  • 3 Tbls olive oil
  • 1 Tsp cumin 
  • 1/4 Tsp cayenne pepper
  • 6 & 1/2 cups of water (or broth … learn how to make it here)
  • About 1 & 1/2 teaspoon salt (to taste)
  • Sumac (optional) 

Instructions:

  1. Rinse lintels with water and drain (at least twice). 
  2. Sauté onion and carrots in olive oil on med-low heat until translucent (not caramelized, about 3-5min).
  3. Stir in lintels and cumin and stir around to bring out the flavors for about 3 min.
  4. Add the water, and cayenne pepper then cook over medium heat for 30 min.
  5. Add the salt to taste (and more water if its too thick) then cook for another 5min.  
  6. The soup will be ready to eat at this point.  
  7. To make it creamy, a recommended (but optional) step is to purée with an Hand Blender.
  8. To serve, ladle into bowls (optional – sprinkle a little sumac on top for extra flavor)
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!