Frugal Recipes Happenings ~ Autumn 2018

Happy Autumn! It is my favorite time of year. Last night, Zowie and Devan brought my grandchildren for a Halloween visit. Little Man was a witch, and Little Miss a pumpkin. I made up treat bags for Little Man and his parents, and gave Little Miss (almost four months old!) a little stuffed witch. Before they got there, I watched old episodes of The Adam’s Family. Then, while they were there I played Double, Double, Toil and Trouble – the girls and I used to watch that when they were young. When they left, I watched Stephen King’s Sometimes They Come Back, and ate peanut butter cups. And I went to bed early. Not the grandest of Halloweens, but I was exhausted. How was your Halloween?

I’m so over horror movies for the year, probably since I’ve been watching them since the first of September, haha. I am still enjoying Riverdale, though, and started watching the new Charmed, and Legacies. During October I also enjoyed watching The Chilling Adventures of SabrinaCastle Rock, and The Haunting of Hill House.

I love the chilliness in the air, watching the leaves change, the smell of the changing season, and I love to do more cooking this time of year: Pineapple  -keilbasa soup, harvest salad, chili, and more. And I drink more chai tea. Yum!

I’m very excited about Thanksgiving. Well, our early Thanksgiving celebration that Zowie is putting on for the family. We are using the community building where she lives, and my sister and I have both offered to go early and start the meal while Zowie works. Sheila has some foods she’ll be making, and I’m in charge of making cheesecakes. My daughter Skye, and her boyfriend Ryan, will be supplying some alcohol for the get-together, but no one will be drinking much.

What are you doing for Thanksgiving? Since I live alone, I no longer make an entire meal on the big day. Also, I’m usually working. But I do like to cook something to celebrate. I wanted to share a few recipes with you:

If I were going to make an entire Thanksgiving meal on my own, and if I had a real freezer and not just a dorm size fridge in the room I rent, I would plan for leftovers to have over the next couple of months. These recipes utilize Thanksgiving leftovers:

Enjoy the rest of autumn, time with family, and the delicious tastes of autumn.

Love and Light,

Shannon

Happy November & December! <3

Hello Everyone!

I wanted to check in with everyone, to see how you are doing and to let you know that I am taking a couple of months off from blogging and many of my other writing activities.

In November, I’ll be publishing my last fiction story of the year. I’ll also spend the next couple of months finishing up things from the 2018 to-do lists (a lot is behind-the-scenes blog stuff that I’ve been putting off), and spending time with family and friends. I may even be able to attend the Christmas Eve party my family throws, as I seem to have that night off from The Inn (so rare!).

And I’ll be planning. New material for the coming year! New goals and things to try. Fresh recipes and maybe some tricks to help you in the kitchen. I might even provide some downloadables for you.

I want each of you to enjoy the holiday season, and I’ll be back next year! And spend some time relaxing and taking care of you.

Happy Thanksgiving! Happy Yule! Merry Christmas! Happy New Year!

Warmest Wishes & Brightest Blessings,

Shannon

Leftover Thanksgiving Mini Casserole Cups

(For when you do not have enough ingredients for a whole casserole) Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake. To make this recipe even easier, you can prepare it when cleaning up after your Thanksgiving meal, and pop it in the oven the next day. You could also put it into the freezer to save.

Ingredients

leftover turkey

leftover vegetables

leftover mashed sweet potato

water

  • Put 1/2 tsp.  water in each muffin pan cup that you will fill, and then fill each one you wont use 1/3 of the way with water.
  • Put a few bite-size pieces of turkey in bottom of each cup.
  • Add 1 tbsp. leftover vegetables.
  • Cover the vegetables with mashed sweet potatoes.
  • Bake at 350* until warmed through.

Tips

  • Can be frozen. Flash freeze in muffin tins. Pop out and put into gallon size freezer bag. Get out as much air from the bag as you can.

Serving Suggestions

 

Leftover Thanksgiving Fry Pan Meal

This recipe is frugal because it uses leftovers from you Thanksgiving meal. It’s easy enough for an older child to make.

Leftover Potatoes: You will want to make sure that these are warmed when the pan-fried food is done. You can do this in the oven. Sweet potato is a good choice.

Ingredients to put into pan:

coconut oil

turkey, bite size pieces

leftover veggies from the turkey dinner

add-ins you like: sliced onions, crushed garlic cloves, and parsley.

  1. Melt the oil in a skillet over medium heat.
  2. Add the turkey, veggies, and add-ins.
  3. Cook until all is warmed through.
  4. Put on plates.
  5. Take the potatoes out of the oven and spoon them on the plates as well.
  6. Serve.

Tips

  • Try adding roasted squash to the meal as well.

Serving Suggestions

Shannon

Pumpkin and Marigold Centerpiece

This centerpiece is not difficult to make using a mid-size pumpkin, or even one a bit larger. It can be placed on the dinner table. A second can be made to be used as a mantle decoration.

Materials

1 pumpkin

sharp knife

flower-pot to fit inside the pumpkin

large spoon

organic potting soil

fresh Marigold plants, assorted colors if desired

  1. Cut the top off the pumpkin and discard. Scoop the insides of the pumpkin out, reserving the seeds for roasted pumpkin seeds.

  2. Allow the pumpkin to dry over night.
  3. Fill the flower-pot 2/3 full with organic potting soil, placing the plants in the pot how you want them, and cover their roots with more soil if necessary.

  4. Place the pot into the pumpkin.
  5. Water lightly when needed.

Tips

  • Grow your own pumpkin and marigolds to save money.
  • To save even more, reuse an old flower-pot or pick one up at a yard sale. Be sure to disinfect the pot and allow to dry completely before using.

Shannon

 

Thanksgiving Leftover Casserole

If you’re lucky you wont need to buy anything extra for this, making it a very frugal meal indeed. Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake.

To make this recipe even easier, prepare it when cleaning up after the Thanksgiving meal, and pop it in the oven the next day. You could also put it in the freezer.

Ingredients

leftover turkey

leftover vegetables

leftover mashed potatoes (any kind)

water

  • Put 1/4 cup water in a baking dish.
  • Cover the bottom of the baking dish with bite size pieces of turkey.
  • Cover the turkey with leftover vegetables.
  • Cover the vegetables with mashed potatoes.
  • Bake at 350* until warmed through.

Tips

  • Squash could be used in place of the potato.
  • If there are varying tastes, or not enough potatoes to cover the casserole, top 1/3 with regular mashed potatoes, 1/3 with mashed sweet potato, and the last third with squash.

Serving Suggestions

Shannon

Pumpkin Fruit Bowl

Fruit bowls are not difficult to make using a mid-size pumpkin, or even one a bit bigger. These bowls, once dried some, will hold the fresh fruit for your Thanksgiving feast.

Materials

1 pumpkin

sharp knife

large spoon

fresh fruit, assorted varieties

wax/parchment paper, or a towel, or even a bowl if you have one that fits

  1. Cut the top off the pumpkin and discard. Scoop the insides of the pumpkin out, reserving the seeds for roasting.

  2. Scrape some of the flesh out to use in cooking, being sure to leave enough so the pumpkin is sturdy enough to hold fresh fruit.
  3. Allow to dry a few hours or over night.

  4. Place a bowl, wax or parchment paper, or even a towel, around the inside of the pumpkin so it covers the flesh.
  5. Put the pumpkin where it will be displayed, and place the fruit inside.

Tips

  • Grow your own pumpkins to save money.
  • When you’re done with the bowl, scrape more of the pumpkin out and place in a pot with boiling water to freshen the air.
  • Roast those pumpkin seeds!

Shannon

Slow Cooker Leftover Turkey and Gravy

This is an easy one to throw in the slow cooker the morning after Thanksgiving. It can be served over many things, depending on your diet goals. Try it on spaghetti squash, baked sweet potato, paleo biscuits, or brown rice.

Ingredients

leftover turkey in bite size pieces

1 or 2 cans of turkey gravy, depending on how much turkey is being used.

  1. Put turkey in the slow cooker crock, and cover with the gravy.
  2. Cover and cook on low for dinner, or high for lunch.

Tips

  • Buy gravy when on sale, preferably with a coupon for the best savings.

Serving Suggestions

Shannon

Leftover Turkey and Peas

This is a simple recipe that can be served spaghetti squash or mashed sweet potato, and is a great way to use up Thanksgiving leftovers.

Ingredients

coconut oil

leftover turkey, in bite size pieces

leftover peas, or 1 can drained

prepared spaghetti squash or mashed sweet potato

  1. Melt oil in a skillet on medium heat.
  2. Pour the peas and turkey in the skillet, and heat until warmed through.

Tips

  • Use any type of vegetable you have left over.
  • You could also use this to make stuffed squash.

Serving Suggestions

Autumn Turkey Soup

This is an easy recipe that can be served on a cold, autumn evening. Served in a pumpkin bowl, this recipe will add a decorative touch to the dinner table.

Ingredients:

water and/or vegetable stock or broth

bite size cubes of pumpkin

bite size cubes of two different kinds of squash

bite size cubes of potato

bite size cubes of sweet potato

chunks of leftover turkey

1 or 2 cloves of fresh garlic

fresh or dried parsley

fresh or dried rosemary

  1. Pour the liquid into a pot, and add the pumpkin, squash, and potatoes, as well as the diced garlic.
  2. Allow to cook most of the way, then add the turkey.
  3. Add the parsley and some rosemary to taste.
  4. Pour into pumpkin bowls and serve.

Tips

  • Purchase stock or broth on sale, as store brands.
  • Better yet, make your own.  This will save even more money.
  • Use leftover turkey from Thanksgiving to save more money.
  • Use organic herbs and produce from your garden for the ultimate savings.
  • Roast the pumpkin seeds and sprinkle them over the stew once it is poured into the bowls.

Serving Suggestions:

  • Serve with a fruit salad.

What autumn stews are favorites of your family?

Shannon