• Phillycheese Steak Sandwich

    Jake made this meal for us a little while ago.  I love his Phillycheese steak sandwiches.  They are delicious!  This time around he did a Phillycheese steak sandwich with a side of freshly sauteed vegetables.  Do I need to mention how much I love it when he cooks? 🙂

    Phillycheese Steak Sandwich

    • 1 pound thinly slice Beef Steak
    • 1 tablespoon Olive Oil
    • 1/2 medium Onion (thinly sliced)
    • 8 ounces Fresh Mushrooms (thinly sliced)
    • 1/2 cup shredded or 4 slices Provolone Cheese
    • 4 Hoagie Buns

    Trim off any extra fat from the beef and cut the meat into thin slices.  Set aside.  Heat oil on medium-to-high in a large frying pan.  Add onion and season with salt and pepper, stirring occasionally.  In a few minute (about 5) once the onions have softened and started turning brown add the mushrooms to the pan and cook until they are slightly browned.

    Move all the vegetables to one side of the pan and add in the meat and cook for a few minutes until it is no longer pink.  Divide the meat and vegetables into 4 equal piles.  Spread the cheese evenly across the 4 piles of meat and let set aside for a moment.

    Slice each hoagie bun and set on a plate.  Transfer a pile of meat with a spatula to each hoagie bun and serve immediately.

  • Family Recipe: Cheesy Spaghetti Bake

    My cousin Jordan gave me this recipe several years ago and I love it.  I still use it when I want to do something a little different with spaghetti.  I like that it is easy yet delicious!  There are several variations to this recipe that I use to mix it up a little bit too.

    Cheesy Spaghetti Bake:

    • 2 lb ground Hamburger
    • 32 oz Spaghetti Sauce
    • 12 to 14 oz Spaghetti Noodles
    • 1/2 cup Milk
    • 1/2 cup Onions
    • 1 1/2 cup Velveeta Cheese

    Brown the beef and onion in a skillet and drain.  Stir in spaghetti sauce and simmer 10 minutes.  Break spaghetti noodles into quarters and cook according to directions; drain.  Add spaghetti noodles to the sauce mixture.  Dice up and melt Velveeta cheese and milk together in a saucepan on low heat.  Stir frequently until melted.  Spread 1/2 of the spaghetti mixture in to a greased 9 x 13 inch pan.  Top with 3/4 cheese sauce, then the remainder of the spaghetti mixture.  Drip remaining 1/4 cup of melted cheese on top. Bake at 350 degrees for 20 to 30 minutes.

    Variation 1: Sometime I will layer the spaghetti noodles on the bottom of the pan and slightly up the sides then add the sauce and meat on top followed by the cheese mixture.

    Variation 2: Layer the spaghetti noodles on the bottom, then a thin layer of cheese, followed by the meat & sauce mixture and sprinkle the remaining cheese on the top

    Variation 3: Cook in 2 pie dishes so I can share with others, for example, if someone just had a baby or surgery and I am bringing them a meal I will cook one for our family and one to give away.

    Variation 4: Add Mushrooms and other veggies to the Spaghetti bake (you can put them in as a separate layer or mix them in with the meat and sauce mixture).

    Photo by Norwichnuts

  • Living on a Budget: Groceries $40 for 4

    Groceries from CVS, Walgreens, & RiteAid

    It was my first week of doing my new cash budget system – Groceries $40 for 4.   Although it has been a learning process the week has gone pretty well so far.  Since this my first week am I still testing the water and we continue trying to utilize the food we already have in our pantry and freezer.  Here is my grocery spending for the week:

    • $1.61 at Walgreens for 2 cans of Mandarin Oranges and 1 can of Mushrooms
    • $7.96 at RiteAid for a gallon of Milk, 2 packs of Cheese, 1 container of Sour Cream
    • $3.72 at CVS for a 24 pack of Bottled Water and 2 boxes of Popcorn

     

    Groceries from Ingles and CVS!
    • $1.98 at CVS for another 24 pack of Bottled Water (Jake should be set for a little bit!) & Free Mike-n-Ikes Candy!
    • $10.00 at Ingles for Strawberries, Oranges, Tangerines, Onion, Seafood, and Apples.
    Groceries from Aldi's
    • $14.06 at Aldi’s for Pineapple’s ($0.99 each), Salmon Fillets, 2 Cheese Packages, Cucumber, Bananas, Cheese sticks,  and Celery.

    It was our first week of the challenge – Groceries $40 for 4 and we spent $39.33 so we were very close to going over.  I was disappointed to see RiteAid’s milk spike up this week, but thrilled to get the 24 packs of water for $1.98 as well as some fresh fruit and veggies on sale.  I used some coupons, bought clearance items, and utilized weekly ad discounts to help save us a little extra on our grocery budget.  Since it was my first week I was testing the water and hope to do better next week now that we have replenished our fruit and veggie drawers.  We’ll see how I do!

    I hope to give you regular updates on this budget section so you can celebrate the good weeks with me and thump me on the bad weeks!  As always you are welcomed to join the journey with me.  I would love to hear your story and how you are doing too.  I hope by taking the extra time to watch my grocery spending it will allow us to feed our family, enjoy life, and yet stay on track with our budget.

    Living on a Budget is a series of ways our family uses a budget to help keep us accountable with our finances.  Life doesn’t always go as planned.  We have used some of the ideas I will be sharing for years while others are ones we are just starting to implement as we continue finding ways to be creative and have fun with what we have been given.  Having a plan in place allows us the freedom to be smart with what we have been given, get more creative when it is a tight (week, month, year or a season) and when necessary live a much more simplified life.  A budget helps us stay on track so we have more opportunities to enjoy the many blessings we have been given as well as share what we have with others.  There is so much more to life than having all the stuff.  We may not have the newest or greatest items in our house, we drive used cars, and wear hand-me-down clothing…..however, if our family is taken care of and have love for each other and others we have more than all the riches in the world.

  • Life Simplified: No Grocery Shopping (Continued)

    Now that we are through January 2011 you may be wondering how I  did with my No Grocery Shopping Month Challenge.  I did a lot better than I anticipated, but still had a hiccup or two.  Thankfully no one starved or went hungry in our house during my challenge.  We even hosted guests for a few meals!  It took a little extra planning on my part to cook meals from items already in the pantry and fridge, if we didn’t have something we did without it or found a creative way to make it out of what we had at home.  The amazing part is the entire family was supportive of my goal even if that meant a slightly altered menu.  The only comment I received from one of the girls that indicated they noticed was “Mom, did we eat up all the leftovers in the fridge because it looks a little empty?”

    Here is the complete list of groceries I purchased in the month of January:

    • 6 gallons of Milk
    • 1 loaf of Bread
    • 1 package Ground Hamburger
    • 1 package Cube Steaks
    • 2 Yogurts
    • 1 container French Onion Dip
    • 1 container Cottage Cheese
    • 1 package Flour Tortillas
    • 1 box Kellogg’s Toy Story 3 cereal

    The total spent on groceries for this month was $27.95 including the tax.   Milk was by far the most expensive part of our expenditures for the month of January adding up to $18.93.  We had an extra expense of $1.50 from the Kellogg’s Toy Story 3 cereal that did not meet my criteria.  Leaving only $7.52 for all of our other grocery purchases for the month of January which I bought last week.

    The food I bought had to meet the following criteria:

    • FREE – I don’t want to waste free grocery coupons that my family will use while doing this goal
    • Necessity – Milk, Eggs, Bread, etc…
    • For Someone Else outside of my household.  For example I make meals for new Moms in our church and if I need to pick up an item for them on the way to deliver a meal that will be an exception.

    I have decided to continue with this challenge.  It has been wonderful not having to go to the grocery store every week for anything other than milk.  Our pantry still has plenty for us to eat and our freezer is fairly full.  So I am going to continue with this challenge into February and see how much longer I can make it stretch.

    One of the questions I have been asked is – What are we eating?  Do we have recipes for these meals?  To answer those questions I will be sharing a little more about what we are eating and recipes in a later post.

    I will continue to share with you the challenges, successes and what I had to purchase so you can keep me accountable or even go through the journey with me by participating  and sharing your story.  I am excited to be extending this goal into the first part of February!  It has been great learning to say “no” when at the grocery store to extras and being creative with we have at home.

    Life Simplified is a series on getting rid of the extras in our life while learning how to enjoy what God has given us so we can continue to be a blessing to others.  Our homes can quickly start are bursting with “stuff”  and if you are like us we just have too much.  I am doing a series on ways we are learning to simplifying our food, homes, and lives.  When our hearts, lives, and homes get too cluttered we may start missing out on opportunities to serve and bless the people around us.

  • Family Recipe: Bean Dip for Chips

    My Aunt Michelle St. Clair brought this amazing Bean Dip to my bridal shower.  We still make it on occasion when we have guests over.  It has a great mix of flavors and usually by the end of the night the dish is empty.  The dip tastes best with any type of Corn Chip.  It can be used for a party or an appetizer to before a Mexican meal.

    Bean Dip for Chips

    • 2 cans Refried Beans
    • 1/4 cup Onion (optional)
    • 16 oz Sour Cream
    • 1 bottle of Oretoga Taco Sauce
    • 1 package finely Grated Cheese (Cheddar)

    In a 9 x 13 pan layer the above, refried beans, then onion, then sour cream, the sauce, then cheese on top.  Refrigerate for at least two hours before serving with chips. Optional – you can add chopped peppers for additional color and flavor.

  • Family Recipe: Great Grandma Albrecht’s Corn Bake

    I have so many wonderful memories of my Great Grandma Albrecht.  Thankful for the opportunity to learn from her.  She was beautiful, a great cook, crafty, and full of spunk.  At my bridal shower she brought her Corn Bake as one of her favorite recipes.  Even after age 90 she was still baking!  When she arrived with the Corn Bake and recipe in hand we were curious about the blue dots in it.  In her hurry to get ready and cook she accidentally put a box of blueberry muffin mix into the Corn Bake instead of the Corn Mix.  She waved her hand and just laughed.  It was interesting, but still tasted good.  This is just one of many memories of Great Grandma Albrecht that make me smile.

    Corn Bake

    • 1 small Onion (optional)
    • 1 small pepper (optional)
    • 1/2 cup of melted Butter
    • 1 can Whole Kernel Corn
    • 1 can Cream Corn
    • 1 (8 oz) box Corn Muffin Mix (or Blueberry Muffin Mix if you want to venture out a little more)
    • 3 Eggs
    • 1 cup Sour Cream
    • 1 cup Shredded Cheddar Cheese

    Saute onion and pepper in the butter.  Mix in corn, muffin mix, eggs, sour cream and cheese.  Put in a casserole dish and bake at 350 degrees for 45 minutes.