Budget Friendly Kitchen Tips-Bread

11 Mar 2009 In: Tips & Ideas

There is nothing worse than getting ready to make yourself a nice grilled cheese on a rainy cold day, only to discover that your bread it moldy!  YUK!  I hate this and it used to happen more than I liked.

We love to make peanut butter toast for a treat almost nightly.  However, that is about the extend of our bread use.  We don’t use it to make lunch sandwiches or have it for breakfast, but it is a staple that we like to have around.  So the problem here is how to keep the bread from going green.  Our solution: refrigerate it.

Growing up, bread was not put in the refrigerator probably because with a house full of kids, bread was used daily.  There was no need to make it last longer or keep it fresh.  Now, with a house of two, we go through a loaf of bread probably every 2-3 weeks.  With keeping  our bread in the fridge,  we don’t have to worry about any green stuff growing.  Our bread stays fresh until we go through it and we can go away for the weekend, knowing that when we come back, we can count on a fresh piece of peanut butter toast to welcome us home.

So if you also have this bread problem, go ahead and keep your bread in the fridge.  Don’t keep it in the crisper drawer or in with your lunch meat, just find a nice litle shelf in which it can hang out and wait for you.

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This recipe is a great one to entertain with.  It looks hard to prepare, but it isn’t and it tastes great!


$3.37 – 4 chicken breasts
$0.49 – 4 oz. can of sliced mushrooms
$0.33 – Half of a medium sized onion sliced thinly
$1.75 – 1 cup of mozzarella cheese

TOTAL: $5.94

You will also need salt, pepper, garlic powder, butter, and olive oil

Preheat your oven to 375 degrees.

In a small skillet, melt 1 tablespoon of butter over medium heat. Add onions and gently sautee for about 3 minutes. Add the mushrooms to the skillet and continue to cook for another 2 minutes.

Prepare a second larger skillet for the chicken. Warm to medium high heat. Clean chicken and pat dry. Sprinkle both sides with salt, pepper, and garlic powder. Add a drizzle of olive oil to the pan right before you add chicken. Cook the chicken for 4 minutes per side or until lightly golden brown.
Once the chicken, mushrooms, and onions have cooked, it is time to start smothering! Place your chicken in a 9×13 glass pan that has been sprayed with some non-stick spray. Cover each chicken breast with the onion and mushroom mix. Top with the mozzarellla cheese. Bake in your oven for about 10-12 minutes or until the cheese is melted.

Serve with a side of noodles, a salad, or some fresh steamed vegetables.

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Dinner Menu For The Week Of 3/9/09

6 Mar 2009 In: Menus

This week’s menu is filled with some of our favorites. We are also trying something new for our menu posts. Each week, we will feature one recipe for you to view. We have also include the cost per serving for each meal.  Unless otherwise specified, each meal serves 4.  We hope this helps you in your dinner quest and meal preparation.

Monday: Chicken with pea and carrot risotto (cost per serving: $1.37)
Tuesday: Flank steak with potato wedges (cost per serving: $2.05)
Wednesday: Grilled chicken, noodles, and green beans (cost per serving: $0.94)
Thursday: Stuffed shells, garlic bread, and salad (cost per serving: $2.54)
Friday: Tuna noodle casserole (cost per serving: $1.02)

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Chicken With Pea and Carrot Risotto

6 Mar 2009 In: Entrees, Recipes

I love this recipe because of the warm creamy rice! I could probably eat that be itself. This is a great meal to have on hand, especially during those cold winter nights! Enjoy….

$1.88-4 chicken breasts
$0.05-1 tablespoon butter
$1.09-1 can of cream of chicken soup
$1.09-1 can of cream of mushroom with roasted garlic soup
2 cups of water
$0.50-2 cups of instant white rice
$0.89-1 cup of frozen peas and carrots

Total: $5.50

Heat the butter in a 10 inch skillet(or 12 inch if you have it-it also needs to have a lid!)over medium-high heat. Season chicken with salt and pepper. Add chicken and cook for about 5 minutes per side or until nice and golden brown. Remove chicken and cover with foil to keep warm. Stir in the two cans of soup and the water. Heat to a boil. Stir in both the rice and vegetables. Reduce the heat to low. Cover and cook for about 5 minutes or until the rice has absorbed the water. Return the chicken to the pan or serve separately.

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BFC Benefits – Planning Your Meals

4 Mar 2009 In: Tips & Ideas

For most people, the dinner hour is one of the most stressful of the day. Not only do you have to decide what to make, but you have ballet lessons or soccer carpool to schedule in as well.

Let me let you into a little tip- it doesn’t have to be this way!

If I could share just one tip with you as to how to make dinner time go better, it would be to PLAN YOUR MEALS! Now, we have offered our menu for the week and feel free to use this as your starting point. Here are just a few simple steps I think you should try for creating your own menu.

1. Start with what you know – Create a list of all the foods you know how to cook.  These are meals that you have made more than once and everyone in your house likes.  There will be plenty of time to expand your list and try new things.  Use categories such as chicken dishes, steaks, seafood, etc…. to organize your meals. Keep this “master” list handy for the first 6 months.

2. Start small –  I have been planning our meals for almost three years. I now plan our meals for the whole month. Start with a week (Monday-Friday). Fill in the dinners from the list you have just created and that you would like to make that week and…

3. Stick with it There is really no point in not cooking what you have planned. The point of planning your meals in advance is to become disciplined, more organized, and make dinner time happen.  So in the event that you have ballet lessons, soccer carpool, and a business meeting all on the same night- you can have the number for delivery written right on the calendar.

So there you have it.  Three simple steps to creating your own family dinner menu.  You will be surpised at the other benefits you encounter as you continue week after week on your dinner planning quest.  I will be sharing more tips of mine as this series continues.

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Featured Episode

Flickr PhotoStream

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  • Tacos
  • Chicken Quesadillas
  • BBQ Chicken Pizza - Detail
  • Cinnamon Toast Crispies

This Week’s Menu (09/21/09)

Monday: Teriyaki Chicken with noodles and green beans

Tuesday: BBQ with coleslaw and french fries

Wednesday: Beef Fried Rice

Thursday: Creamy chicken with mushrooms, noodles, and broccoli

Friday: Fish fry! (out to eat)




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