This is another basic smoothie, but a very good one. I’m trying to find produce at good prices, and to couple my coupons with sales for whatever other ingredients I’m using for each recipe. I want to spend as little money as possible, while still packing the nutrients into each beverage. I hope you enjoy 🙂 Again, I used my single serve blender.
a handful-and-a-half of blueberries
single serving of coconut yogurt
Place everything but the water into the blender.
Add 1/4 cup water.
Blend for about 30 seconds, or until everything is blended well, adding more water if needed.
Try using different types of berries if they are on sale.
Another workweek. Another food prep day. Do I mind spending an entire day each week cooking? Absolutely not! I love to cook. And I have less to do on a day-to-day basis when I do this.
This week was pretty basic, and not overly expensive. Here goes:
I started with a slow cooker meal. This week I made an Autumn Sausage Slow Cooker Meal that came out real well. I love slow cooker meals. They’re so easy to put together, and free up plenty of time for preparing other foods and getting my cleaning done. Then I also have time for writing. The squash I used in this recipe was a freebie from my parents garden. And the cost before taxes for the sausage was $3.75. Take a look at the store’s selection. You may find a more affordable sausage option than what you use already. I did.
I then made the base for my iced tea for the week, Berry-Orange Iced Tea. In a few days I will change the tea bags and replace the old orange slices with new. I just keep refilling the pitcher with water during the week. The tea bags were left over from last winter. The fruit was left over from last week. So I did not pay any more to make this.
Next I made more Chunky Applesauce. This is such a simple recipe. I cook the apples down in water. I don’t add anything else when cooking. When I’m ready to eat the sauce, I add some organic cinnamon. Organic tastes so much better than the stuff I used to buy. The apples were also leftover from last week, so this is essentially another freebie.
And I put together 6 Vegetable Jars. This weeks jars consist of carrots, celery, broccoli, sugar snap peas, cherry tomatoes, and a bit of cheese. The carrots were left over from last week. As was the slice of cheese that I broke into 6 pieces.
Plus I had leftover vegetables to have with other meals or as snacks.
After using up all the sandwich meat that comes in the covered containers, I reuse the containers for packing my lunches. I split the food between the containers. I know it does not look like much, but I bring other foods as well.
This all made 6 meals, and I have a few snacks. Not too bad.
So, this is my food from the days work:
6 proportioned out slow cooker meals.
6 vegetable jars.
2 applesauce jars.
A jar of pickled beets.
2 bottles of water. Free from a guest at work. (She actually gave me 8 bottles.) I’ll drink tea at work when I don’t have the water (also free), or the iced tea I made is for when I’m at home.
That is 6 meals and, because my work schedule changed this week, I only need two of them for work. I put three slow cooker meal portions into the freezer. They will be good on my days off.
I’m still coming up with the occasional iced tea recipe. This one is really good. It has a couple different kinds of tea bags, as well as some orange slices. Lemons could be used instead, if those are what were on hand.
It’s not likely I will ever get up early enough to make lunches, on mornings I have to go to work. Instead, I tend to spend part of my Sunday afternoons preparing for my first three-day stretch. You see, I work a mixed schedule every week: 8-3, 7-3, 3-10, Thursday off, and then 3-11 Friday and Saturday with Sunday off. Because of this, I like to be prepared for those first few days each week. I bring my 2 lunches and 1 dinner to work with me, and place them in the housekeepers refrigerator. Then I don’t have to worry about forgetting anything.
What I Prepared
lemon iced tea
butternut squash and carrot mash
zucchini chocolate cake with cream cheese frosting
As you might imagine, my place smelled amazing all day!
The first thing I did was start the chili. I always make this in a slow cooker. Find the recipe here. I used New York strip steak, ground sausage, ground beef, and turkey smoked sausage as my four-meat combo. I had a coupon for the sausage: Buy 1 get 1 free, and they were on sale at $2.50 each. So I paid $2.50 for both, and only used 1. Good deal!
While my chili was slow cooking, I made some applesauce. The chunky applesauce recipe is here, though you may enjoy an apple-pear sauce instead. For my sauce, I used 2 Red Delicious and 1 Granny Smith. They came in a bag of about 4 each, with some oranges, and were on sale $3.50 when I was at the store the other day. Another good deal!
Once the apples cooked down, I divided the sauce between three containers. I left them uncovered to cool, then covered and placed them in the refrigerator.
While the chili and the applesauce were cooking, I filled a few jars with vegetables. In 1 jar I put cucumber rounds. The other two jars I filled with celery sticks and broccoli that I had leftover from the previous week. You can find more vegetable combination ideas here. With the broccoli and celery being left over from last week, and the cucumber coming from my parents garden, I did not spend any money to make these vegetable jars.
I also made up a few water bottles of lemon-honey water. I keep these on my table, drinking one each morning. My first morning water is always room temperature. Supposedly, this is good for you. Simply place a few slices of lemon in the water bottle, add a teaspoon of honey if desired, and add water. Cover and set aside. A guest at the inn dropped off a couple of lemons at the front desk, indicating they couldn’t bring them across the border. Free for me!
Using the other half of that lemon, I made lemon iced tea. Considering the tea bags were leftovers from the previous winter, I did not really pay anything to make this either.
The butternut squash and carrot mash was easy to make. Because the squash came to me fresh from may parents garden, and the carrots were left over from last week and figured into that budget, I did not spend anything to make this recipe. Another freebie!
The squash and carrot mash was more than enough to cover dinner, 2 work lunches, and a work dinner. Notice how I used the rest of the cucumber for my dinner.
And I had leftovers.
I topped the squash with chili. Look at that healthy dinner! It was delicious. And already my work meals are taken care of. I had more leftovers.
My 2 lunches and 1 dinner for the beginning of my work week. Squash and carrot mash topped with chili, vegetable jars, and applesauce. Yum!
And the leftovers? Enough for dinners at home Monday and Tuesday. I will have some cucumber and zucchini rounds on the side.
Next, I used my moms recipes to make dessert. A chocolate zucchini cake with cream cheese frosting. I know people tote the separating of wet and dry ingredients, then combining them, but I just don’t do that. It would only mean more dishes to wash. I combine everything into one bowl. For the cake recipe, I used zucchini from my parents garden.
And it is easy to mix everything together.
Because I rent a room, I only have a toaster oven for baking. I made small cakes in mini bread pans, and 6 cupcakes.
I frosted these cup/cakes with the homemade cream cheese frosting, and I kept just a couple small pieces of cake for myself. The rest I gave away to people at work.
As you can see, I had a very busy day of cooking. I also cleaned and did the fall decorating. I was one busy lady.
NOTE: (January 2017) While I am eating much healthier these days, and this blog is going to be reflecting that, I am not above having something sweet once-in-a-while, especially a family favorite such as this cake. I make it once a year.
Every so often you will see a recipe that is not healthy but, for the most part, this blog is now going to be about eating as healthy as possible on a budget,
I wanted lemonade a couple of weeks back, but did not have enough lemons. So, I made orange-lemonade. It was simple, and the beverage was refreshing. This is what I do: Improvise. Experiment with new things. You might be surprised at what you will enjoy.
2 large oranges
1/8 to 1/4 cup honey
Wash the fruit. Use a clean towel to dry them.
Cut the oranges and lemons in half.
Squeeze as much juice out of each half as possible, into the pitcher.
Add the honey, then set the insert (if there is one) into the pitcher.
Cut the lemon peel into chunks and place them in the insert.
Pour water over the fruit, then cover and refrigerate.
Try using different types of fruit.
Did you know you can grow organic Meyer lemon trees in your home?
Serve over ice on a hot summers’ eve, garnished with fresh mint and a lemon slice.
One of my new favorites! Strawberry water is so good, and it’s easy to make. I use my glass water bottle because it has an insert, filling the insert with sliced strawberries then placing it into the bottle. Pour water over the strawberries, and cover. It’s that simple.
I like to do this the night before a long walk, so the water will be cold when I start out in the morning.
I never peel the lemons and limes before placing them in the pitcher, but I have always peeled the orange. I have no idea why, it is just something I have done all along. Today I didn’t peel the orange. I quartered it, and halved two of the quarters. The other two quarters of the orange were used for something else.
With the addition of the orange, the vitamin C levels go up (versus what the Lemon-Lime Water contained.) Vitamins A and B6 are also evident, packing quite the nutritional punch.
1/2 a lime
1/2 an orange
Rinse the fruit.
Slice the lemon, and place the slices into the pitcher.
Do the same with the half of lime.
Quarter the half of the orange you will be using, and place the quarters in the pitcher with the rest of the fruit.
Add the water, cover and refrigerate.
Try piercing the citrus fruit before adding it to the pitcher.
You can also squeeze 1 slice or section of each a little, letting the juices settle on the bottom of the pitcher before adding water.
Serve this beverage with breakfast for an added nutrition boost.
Yes, I’m still trying fruit water recipes. I’m enjoying my water much more these days! This was a simple one, with minimal ingredients. It provides vitamin C, folic acid, iron, calcium, and magnesium, and is refreshing on a hot day.
Set up the pitcher, if necessary. (I place the ring on the top of the pitcher, then add the tube. If you don’t have one of the pitchers, don’t worry about it.)
Rinse the fruit.
Slice the lime, placing the slices in the tube.
Do the same with the lemon.
Pour the water over the fruit, cover the pitcher, and place it in the refrigerator.