Cracker Toppings

There are a wide variety of crackers on the market today, and each type is tasty alone or with some sort of topping. Some toppings are healthier than others, but everyone deserves a treat sometimes. As long as you do not go overboard on the number of crackers that you consume, it is okay to have some with your choice of toppings. Wheat thins are a good option, as are graham and soda crackers. Here are some ideas for toppings:

1. Graham crackers are good when topped with peanut butter.
2. Spread peanut butter on one soda cracker, and jelly on another. Place them together like a sandwich.
3. Peanut butter and fluff is another good combination for soda crackers.
4. Cut a ham slice and a cheese slice into quarters, and put a piece of each on a round cracker.
5. Add a pickle to the cracker combination above, and place another cracker on top to make a sandwich.
6. Top wheat thins with egg salad.
7. Top a cracker with tuna salad.
8. Make cracker sandwiches topped with turkey, cheese and lettuce.
9. Lettuce and small slices of grape tomatoes are also good on crackers.
10. Try topping a round cracker with peanut butter and a slice of banana.

What combination ideas can you come up with? Many of the above ideas can be used as appetizers for parties, or you may simply choose to make some for a snack.

Shannon

Zucchini and Carrot Omelet

Image via Wikipedia

There are a variety of food combinations that can be used when making an omelet, depending on your tastes. This food allows you to start your day off right by getting in some vegetables.

Ingredients

(Per person)

2 eggs

a little milk

1/8 to ¼ cup grated, fresh zucchini

1/8 to ¼ cup grated, fresh carrot

¼ cup shredded part-skim mozzarella cheese

a sprinkling of chopped, fresh parsley

1. Beat the eggs and the milk together.

2. Cook until the bottom is almost done, and sprinkle the other ingredients over the top. Flip half the omelet over the other half.

3. After a minute you will want to flip the omelet to finish cooking.

Tips

• I usually make my ‘omelets’ more like I would make scrambled eggs. By mixing them all up in the pan, sprinkling the cheese over the top just before they are done.

• I use store brand ingredients for omelets, in order to save money.

• Save even more by raising your own hens, growing your own vegetables and harvesting parsley straight from your garden.

Serving Suggestions

• Serve with 100% fruit juice.

• Serve with whole grain bread that has been spread with organic mint jelly or homemade apple butter.

Guest Article: Kids Home for Lunch!

It’s finally the time when we can stop making our kids lunches 6 hours before they will actually get eaten and serve our kids a meal that’s fresh and warm, and not something served in slabs between two pieces of days old bread. Because who doesn’t love a gooey, smooshed soggy sandwich as a refreshing mid-day break? That’s what I thought. It can be especially tough to instill good, healthy eating habits in children and train them to enjoy the stuff that’s good for them when one of their major meals has no chance to taste as good as it possibly could and you have zero control or knowledge of what even happens to it once it leaves your front door. So, take advantage of the summer and treat your kids to a few of my favorite kid-approved andmother-approved, lunch ideas.Soup! Though soup isn’t the best idea on the reallyhot days, soup is a great option for healthy/delicious lunch. Pick a kid-friendly choice like something has a cheesy aspect like a veggie soup with ravioli or tortellinis. You’ll get the satisfaction of your kids getting protein and vegetables, and of course, what kid doesn’t like some melted cheese? A few in each bowl is all you need to make a package stretch, and everything else is very affordable, just veggies, broth and spices.

Wraps

I’m a big fan of not feeding kids “kid” food. Don’t dumb down typical adult foods, (even sandwiches really). Kids don’t have to eat peanut butter & honey wraps (though those make an excellent afternoon sweet snack. Make them hearty veggie wraps with sprouts and turkey and freshly sliced cheddar cheese. Or serve up whole wheat tortillas or wheat pitas with warm hummus to dip in. Protein and fiber. Buy your tortillas in bulk and refrigerate, they’ll last for plenty of lunches.

Eggs

Eggs are one of my favorite things to whip up. They’re so good for you, affordable, warm, comforting and filling. Eating an omelet or eating a sandwich is worlds apart. You can whip up omelets for the kids with cheese and hearty veggies. Another fun idea is to fry up leftover spaghetti noodles with beaten eggs and just a touch of salt and pepper. Delicious! Other ideas: quiches and egg salad sandwiches.

Tuna

Tuna sandwiches are one of those things that have to be fresh. Summertime is perfect! It’s refreshing, packed full of protein and easy too. I like tuna sandwiches because they’re one of those that don’t baby kids. Sprinkle with a little lemon pepper, warm and spread over lightly toasted whole wheat bread. Add tomatoes and mazy for extra spunk.

Brunch

Sometimes we sleep in… it’s summer after all! When that happens, you have the perfect opportunity to serve a filling and hearty brunch. Fruit smoothies (yogurt, milk, fruit of choice – shouldn’t need sugar) paired with hearty oatmeal pancakes can’t be beat.

Yes, Even Pizza

Easy to make pizza can become affordable and nutritious if you use homemade whole wehat dough and just spread some tomato paste with your favorite seasonings (or Italian if you’re in a pinch) and a few toppings (veggies, veggies, veggies!). Get your kids in on the fun. Roll them out a small piece of dough and let them sprinkle on their toppings. If you’re really pressed for time, you can buy prepared croissant rolls on sale and then all you have to do is roll one out, spread tomato sauce on top and sprinkle cheese. Just minutes till fresh pizza!

Dinner for Lunch

One of the easiest ways to serve up healthy, nutritious lunch meals without a lot of extra hassle is to plan ahead and use leftovers from last nights dinner. If you had hamburgers for dinner, whip up a simple casserole. Leftover veggies become the base of your soup and leftover crockpot meals = lunch already made!

Have fun with your kids lunches! It’s a privilege to be able to eat with them and to prepare their food at the proper time for a change. Instill good cooking and eating habits with them every chance you get and you’ll be well on your way to raising healthy happy kids that will have healthy eating habits for life! (In my opinion, no lunch is complete without a side of fruit/vegetables and a filling glass of milk.)

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Freelance writer Jocelyn Anne writes about living healthy, eco-friendly and frugal lives on a daily basis. At the moment, she’s writing alongside Air &Water, a heating and cooling company helping people find affordable cooling with a portable air conditioner.

Photo Credit: Flickr Commons, Sean Dreilinger, via a Creative Commons License.

Spinach Omelet

Image via Wikipedia

I enjoy an omelet once in a while, though they are not my favorite breakfast food. I also make these for my cats sometimes. They love them.

Ingredients

(Per person)

2 eggs

a little milk

¼ cup chopped, fresh spinach

¼ cup shredded part-skim mozzarella cheese

a sprinkling of chopped, fresh parsley

1. Beat the eggs and the milk together.

2. Cook until the bottom is almost done, and sprinkle the other ingredients over the top. Flip half the omelet over the other half.

3. After a minute you will want to flip the omelet to finish cooking.

Tips

• In all honesty, I usually make my ‘omelets’ more like I would make scrambled eggs. By mixing them all up in the pan, sprinkling the cheese over the top just before they are done.

• I use store brand ingredients for omelets, in order to save money.

• Save even more by raising your own hens, growing your own spinach and harvesting parsley straight from your garden.

Serving Suggestions

• Serve with 100% fruit juice.

• Serve with whole grain bread that has been spread with organic mint jelly bought on sale, or homemade apple butter.

Spaghetti with Teriyaki Chicken

Image by VancityAllie via Flickr

I love trying new toppings on my pasta. I use 100% whole wheat thin spaghetti when making pasta, but you can save money buy using white when necessary. The wheat pasta, or a multi grain version, is much healthier than white.

Ingredients

Pasta

Extra virgin olive oil

Chicken pieces that have marinated in teriyaki sauce all day.

1. Cook the chicken in a skillet using some of the sauce rather than butter.

2. When the chicken is done, cover it to keep it warm and cook the pasta in a sauce pan of water with a teaspoon of oil.

3. Drain the pasta and divide it between the plates.

4. Split the chicken pieces between the plates, then drizzle each with a little of the sauce.

Tips

• Use store brand products whenever possible to save money.

• Sprinkle shredded or grated cheese over the top of this dish, if desired.

Serving Suggestions

• Serve with a garden salad.

• Serve with whole grain bread and honey or cinnamon butter.

Related articles

• Cheese Teriyaki Steak (frugalrecipes.wordpress.com)

Baked BCP Sandwich

Image via Wikipedia

I made this sandwich the other night, using items that I had on hand. The bacon was precooked, making it a cinch to prepare. I use 100% whole wheat bread, but you can choose another type. I used two slices of cheese, but only 1 is necessary.

Ingredients

2 slices of bread

2 slices of cheese

bacon slices

bread and butter pickles

1. Place the 2 slices of bread on a baking sheet, putting a slice of cheese on each slice of bread. Add the bacon, and place into the oven. Bake at 350* until the cheese starts to melt.

2. Take out of the oven and place one bread slice with toppings onto a plate.

3. Put pickles on the toppings, then add the second slice of bread. Cut in halves or quarters and serve.

Tips

• Serve on multi grain bread for a different taste.

• Use store brand products to save money.

• For more money savings, use home canned pickles.

• Try dill pickles to add some kick to the sandwich.

Serving Suggestions

• Serve with homemade french fries.

Related articles

• BCV Sandwich (frugalrecipes.wordpress.com)
• BEC Sandwich (frugalrecipes.wordpress.com)
• ECV Sandwich (frugalrecipes.wordpress.com)
• The Art of Melted Cheese Sandwich Creation (frugalrecipes.wordpress.com)

Cheese and Pickle Sandwich

Image via Wikipedia

This was one of my cravings when I was pregnant with my daughter Skye. I used white bread at the time, but 100% whole wheat or multi grain bread tastes better. I also used to add ketchup… sometimes still do. I prefer this sandwich baked, but didn’t back then. Use 1 or 2 slices of cheese.

Ingredients

2 slices of bread

2 slices of cheese

dill pickle slices

1. Place 2 slices of bread on a baking sheet and top each with a slice of cheese.

2. Bake at 350* until the cheese starts to melt, then remove.

3. Put one of the bread slices on a plate, and top with pickle slices.

4. Place the other slice of bread, cheese side down, onto the first slice.

5. Cut into halves or quarters and serve.

Tips

• Use store brand products to save money.

• Use home canned pickles for even more money savings.

• Try bread and butter pickles.

 Serving Suggestions

• Serve with a side salad or soup.

Related articles

• BCV Sandwich (frugalrecipes.wordpress.com)
• ECV Sandwich (frugalrecipes.wordpress.com)

10 Ways to Use Raspberries

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Raspberries can be picked fresh in the wild when in season, or purchased at the grocery store when found at a good price. They can also be grown organically in the back yard, a method that will save much money on your food bill.

For the best flavor, eat the berries fresh, or use them in recipes, as soon after picking as possible. Here are some ideas to get you started:

1. Top french vanilla or chocolate ice cream with a dollop of whipped topping, then sprinkle with raspberries.

2. Crush ¼ to ½ cup of raspberries and combine them with brownie batter before baking.

3. Top a slice of angel food cake with cream cheese frosting, then sprinkle with raspberries.

4. Make a parfait: Layer vanilla yogurt and raspberries in a clear glass. The top layer should be berries and can be topped with granola or sunflower seeds.

5. Add raspberries to a garden salad.

6. Create a berry salad using blueberries, strawberries and raspberries. Top with a dollop of vanilla yogurt, and sprinkle with nuts or wheat germ.

7. Make a melon and berry salad: Ball honey dew and cantaloupe. Combine with raspberries and vanilla yogurt.

8. Toast a bagel and spread cream cheese on it. Top with crushed raspberries.

9. Top your cereal with some raspberries.

10. Make pita bread filling: Combine shredded cabbage, lettuce and carrot with raspberries. Add a little olive oil or mayo.

You do not need a lot of raspberries to benefit from their delicious taste and antioxidants. A few will go a long way for most uses.

How do you use raspberries frugally in your kitchen? Share with us in the comments.

Shannon

BCV Sandwich

Image via Wikipedia

A great breakfast sandwich that can actually be served at any meal, this sandwich needs no side dishes. If you grow your own vegetables, this recipe will cost less. Save more money by purchasing the bacon on sale.

Ingredients

English muffin

bacon

cheese slice

lettuce leaf

shredded carrot

cucumber slices

tomato slices

mayo, of desired

1. Cook the bacon.

2. Place the two halves of the English muffin, centers up, on a baking dish and put a slice of cheese on one-half. Bake at 350* until cheese is melted.

3. Take the English muffin out of the oven, placing the bottom slice on a plate. Spread mayo on the half without the cheese.

4. Place the egg on the half of English muffin on the plate, and put the bacon and vegetables on the bacon. Put the other half of the English muffin on top of the sandwich.

Tips

• Use store brand items to save money.

Shannon

Related articles

• Philly Cheese Steak Mini Pizzas (frugalrecipes.wordpress.com)

ECV Sandwich

Image by Marshall Astor - Food Pornographer via Flickr

This sandwich is good for any meal, especially breakfast. It is not difficult to make, and is quite tasty. Vegetables round out the meal nicely.

Ingredients

English muffin

egg

cheese slice

lettuce leaf

tomato slices

cucumber or zucchini slices

mayo, of desired

1. Place the two halves of the English muffin, centers up, on a baking dish and put a slice of cheese on one-half. Bake at 350* until cheese is melted.

2. Fry an egg, breaking the yolk.

3. Take the English muffin out of the oven, placing the bottom slice on a plate. Spread mayo on the half without the cheese.

4. Place the egg on the half of English muffin on the plate, and put the vegetables on the egg. Put the other half of the English muffin on top of the sandwich.

Tips

• Use store brand items to save money.

• Save more money by using a small, rather than a large, egg.

Serving Suggestions

• Serve with a fruit slices or berries.

Shannon