Not-too-sweet no bake cookies

my oldest will be starting kindergarten next week! So aside from fighting back sobs on the daily, I've got two things on my mind:

1) sending him plenty of nutritional food, and

2) not breaking the budget

With summer heat in full swing, I'll take any opportunity to avoid using the oven. No bakes are a major no-brainier. Also, we almost always have all the necessary ingredients on hand. So without further ado-

THE RECIPE

these will be gone by tomorrow, btw. 

Stir over medium heat-

1/4 cup (4 tbsp) butter 

1/2 cup sugar- could maybe even get away with less!

1/4 cup milk 

4 tbsp cocoa powder

1/2 cup peanut butter

3 cups oatmeal 

Optional-

 tsp vanilla

1/2 tsp cinnamon

This should make about 2 dozen generous tablespoon sized cookies.

Drop these onto sheets of wax paper and then gently press them down with the back of a spoon. Let stand at room temperature for about 30 min or, for faster results, chill in the fridge. 

My boys LOVE these, and they really don't have any idea that these are packed with protein and fiber. They do keep their shape best if kept somewhat cool, so if you are thinking about lunch boxes like I am, remember to throw in an ice pack or other cool foods to help. 

Making a Fool-Proof Grocery List

We've all done it. You write out a list of stray items you need around the house, you go shopping and less than 48 hours later, you're doing it all over again. Why? because we're busy. And when we get busy, we often get disorganized or forgetful.
I am both most of the time.

So I've formulated a way of doing my list that solves the problem, mostly. Does it mean we never make a mid-week trip for and extra gallon of milk? no. But When we moved to a small town a few months ago and realized that driving to the nearest city was the only way to keep our cost down on food, I had to figure out a way to condense our trips. Here's what I do:

1. Throughout the week, if I see something running low (like laundry soap or paper towels) I write it on a magnetic notepad on my fridge. That way it doesn't become an oversight since it's not exactly part of the menu.

I make a list of sales I'm interested in so that I don't
have to fumble around with ads. 

2. Check the ads. Work off of what's on sale, but be aware of cost. For instance- I can get chicken breast for $1.99lb most of the time, but if I'm doing enchiladas or stew, I don't need breast meat. I can always find boneless skinless chicken thighs for about $1.79lb. With a little trimming, It works just as well, if not easier. Don't buy something just because it's on sale.

3. Make a menu.
This is complicated if your lost for ideas, but it doesn't have to be. Give yourself a break and don't over-think it. We might do enchiladas one night and tostadas the next. I make on pot of beans, serve them on the side with enchiladas and then re-fry them for the next night's dinner. Using items like this in different ways gives your family variety AND helps you keep your cost down.

Hint- Use a pencil! I change my mind all the time, and I also
check with my Husband to see if he had anything in mind for
the next couple of weeks. Leave room for flexibility. 

Start with a basic notebook. Write "Breakfast...Lunch...Dinner" across the top and then, skipping lines, write your days on the side. I usually do two weeks at a time since we take our shopping trips after each payday. I also keep a calender handy so I can plan around upcoming events or holidays, for instance, if I know we'll be out of town for the weekend, I can plan what to pack for our trip and skip over meals we may have with family or at a restaurant. If I know it's going to be rainy on Thursday, I may want to plan for soup. Be practical, not obsessive.

4. Make a master list. This is simple- go through your menu and write down everything you will need to accomplish each meal. I usually categorize my list in sections of the store:
Dairy, Meat, Dry Goods, Produce and Household. Even if you think you're done with a section, leave at least 3 spaces just in case. This is when I grab my "stray items" list from the fridge and add it in, most of it falls in the Household section.

5. Take inventory. Some of you can probably eliminate this step while you make your master. If you know you have it, don't write it down. For those of us who forget things.. a lot.. take inventory.

6. The last thing I do is grab my sales list and then mark items on the master that are on sale. If it's on sale at Sam's I'll write "SA" next to it, if it's at Smith's I'll write "SM." Then I make a key for reference to help me remember and it helps if I pass my list to my husband so he knows what's going on.

It seems like a lot of steps for "just a list" BUT I think it's been worth it for me to be more thorough. Our monthly budget is at $360 a month, which is pretty modest for a family of four. We don't always stay on target, but fulfilling my menu, not buying impulse items and seeing the kitchen empty out every two weeks tells me we're not being wasteful, and that feels awesome.

Happy Shopping-
Lindarella

Pizza Pasta

Tonight I'm making Pizza Pasta for dinner, and I am so excited to eat! Since this has been a family favorite for a long time on my mom's side, and it also happens to be the first meal I ever made for Allen, I thought I'd share the recipe.

1 box pasta, I used whole wheat rotini but penne is also really good
1 jar of pasta sauce
2 lbs ground beef (we're feeding four adults and two kids, 1lb is probably enough for a family of four)
1 bell pepper
1 onion
1/4 cup of red wine (optional)
about a 1/2 cup of mozzarella, shredded
pepperoni


I began by cooking the ground beef and then adding the onion and bell pepper slices to the pan. I used 83% lean mean, so the little bit of fat in it was enough to saute' the veggies in. This is also where I would add the wine and let the alcohol evaporate. But I didn't use wine because, sadly, we don't have any.

So, while I have the meat cooking, I also have the noodles boiling. I really try to multi-task. More on that later.

I use this particular sauce a lot because A. It's tasty but mostly
so my mom can sing, "Life is a Cabernet!!!"
I'm not sure you need the backstory, just know that we sing a lot.

Strain the noodles, then combine the meat-veggie mixture. Now turn the heat on low and mix in the sauce.

Now, and do not skip this, taste test. Because all the cooking shows will teach you to never serve something you haven't tasted.... Or maybe it's that us moms know that the main perk of cooking dinner is getting to sample. 

Then I threw the pepperoni in the skillet I used for the meat and veggies to heat them up a bit.

After everything is incorporated, cover the pasta with a layer of mozzarella, then top with pepperoni. I then put a lid on it and let it sit over low heat until the cheese got all melty and perfect.

Serve with a salad and dinners DONE!

Enjoy and let me know how it turns out-

Lindarella

Alfredo Sauce at it's Best

I make Fettucini Alfredo pretty frequently. It's Ira's favorite :)
I usually follow Emeril's recipe Fettucine Alfredo and with good reason. It's yummy. But last night, I mixed it up a little and it was so yummy! My pasta came out very saucy and awesome.
So here's the recipe:

1 stick of butter (8 Tbsp, salted)
1 cup Heavy Cream
1/2 cup Milk
1 1/2 Cups Italian blend cheese (you could use just parmesan or romano, but the blend was good.)
Season to taste, I used salt, garlic and an italian blend.

Warm butter until melted, then add heavy cream and cheese. Stir until the sauce thickens, then add the milk gradually until you get the desired consistency. Then season and serve.

This is the perfect amount for 1 box of fettucini noodle. Top with grilled chicken cut into slices. Sit back enjoy and don't expect to put away any leftovers ;)