March Shopping Trip

I stuck right to my list of things I needed for cooking the planned meals and I did really well I think. Luckily, I chose a lot of recipes that I already had ingredients on hand for so I could clean out my pantry a little bit.

My grand total was $213.64. Here's a list of what I got:

Meat:

10.5lb Pork Loin

7lbs ground beef

7lbs boneless chicken breast

14lbs whole chickens

Deli:

1 lb honey ham

Produce:

9 Green Peppers

6 Vidalia Onions

1lb baby spinach

10lb Russet Potatoes

5lb Gold Potatoes

3lbs Mushrooms

1 pkg celery

Dairy:

2lbs Butter

2 32oz Ricotta Cheese

12 Cups Mozzarella Cheese

3 Quarts half and half

3lbs Cheddar Cheese

6 cups shredded parmesan

2 Dozen Eggs

2pkg Cream Cheese

1 pint Sour Cream

Grocery:

200 sq ft. foil

Plastic Wrap

Craisins

Chili Powder

Minced Garlic

Baking Powder

8 jars Pasta Sauce

2 pkg manicotti shells

Rice Vinegar

Old Fashioned Oats

2 -Italian Bread Crumbs

3 pkg Flour Tortillas

8 Cans Kidney Beans

4 Cans Black Beans

Tabasco Sauce

Honey

10lbs Flour

March Meal Plan

This week I planned our meals for the entire month. I've found that we spend much less on food when we shop/cook once a month. I usually do this with a friend, but this time around I've decided to try it on my own and see how it goes. I've currently got a cast on my right hand, so it should be interesting if nothing else!

Without further delay...here's what I'll be making on my cooking day:

Mango-Cranberry Chicken - 4 Meals

Chicken A La King - 4 Meals

Salisbury Meatballs - 6 Meals

Raging Garlic Pork Stir fry - 4 Meals

Baked Manicotti - 4 Meals

Veggie Lasagna - 4 Meals

Veggie & Black Bean Chili - 4 Meals

Breakfast Burritos - 20 total (hubby's breakfast)

Granola - Triple Batch

Corn Muffins - 4 Dozen

Pumpkin Choc Chip Muffins - 4 Dozen

Garlic Mashed Potatoes - 4 Batches

Cheddar Biscuits - 8 Batches

Butternut Squash Pasta

Since giving up meat, finding dinner recipes that everyone in my house can enjoy has been quite difficult. My husband is a big meat eater, and well...he wasn't really thrilled at the idea of me going vegetarian on him. However, he's found most of the recipes I'm making to be quite satisfying, despite the lack of meat. I have to say that I was actually a little scared to make this because I absolutely despise butternut squash, but after trying it I was completely blown away. Not only was it healthy, it was absolutely delicious. My kids were completely convinced that this was good ol' mac and cheese and they devoured it! This recipe will definitely be added to our favorites list!

Butternut Squash Pasta - Adapted from Finding Joy in My Kitchen

Ingredients:
1 Box Rotini Pasta
3 Cups Butternut Squash, mashed
1 T Olive Oil
2 T minced garlic
2 T whole wheat flour
2 C milk (I used 1%)
1 Bag Frozen peas
1 Cup Cheddar Cheese
1/2 Cup Parmesan Cheese

Directions:

Cook pasta according to directions. Drain and return to pot, set aside.

Heat olive oil and garlic in pan over medium heat, about three minutes or until garlic is golden. In a bowl, whisk together milk and flour. Pour milk mixture into the pan slowly, stirring constantly as you pour it in. Add mashed/pureed squash to the pan and stir until combined. Bring mixture to a boil and then turn down to a simmer, allowing the sauce to thicken. Once sauce is thicked, stire in frozen peas and simmer for another 5-10 minutes until peas are cooked through.

Pour sauce mixture into the pot of drained pasta. Add cheddar and parmesan cheeses and stir until cheese has melted. Serve.

Pasta Stuffed Peppers

Since giving up meat, I've come up with some pretty interesting recipes. I've done lots of searching online and in cookbooks at the library to come up with some great ways to keep our menu plan fun and interesting. One of my new favorite books is "One Dish Vegetarian Meals" by Robin Robertson. I got the idea for Pasta Stuffed Peppers from her book, I changed it a little bit but overall it was absolutely delicious. In fact, it was one of the best vegetarian recipes I've had so far! I'm a big fan of spicy food so I kicked them up a little bit. If you want less heat, you can omit the crushed red pepper or cut it in half.

P.S. I was totally skeptical about raisins in stuffed peppers but I feel like they actually "made" the meal. I was totally surprised at how delicious it was with the raisins.

Pasta Stuffed Peppers - Adapted from One Dish Vegetarian Meals

Ingredients:

• 8oz small pasta (they recommend ditalini, but I used tiny chili mac noodles), cooked
• 6 Large Green Peppers (or pepper of your choice)
• 2Tbsp Olive Oil
• 1 Small Onion, minced
• 1 Garlic Clove, minced
• 1 14.5oz Can Italian Style Diced Tomatoes, Drained
• 1/4 Cup Raisins
• 1tsp Italian Seasoning
• 1/4tsp Crushed Red Pepper Flakes
• 1/2tsp Salt
• 1/2tsp Black Pepper
• 1/2 Cup Italian Style Breadcrumbs (I used whole wheat)
• 1/2 Cup Shredded Parmesan Cheese

Directions:

Preheat oven to 375 Degrees.

Cut tops off of the peppers and remove seeds, place in the bottom of a 9x13 casserole dish with 1/2 inch water in the bottom, set aside.

Heat 1Tbsp of oil in a large skillet. Add onions and cook until soft and slightly browned, about 5 minutes. Add garlic, tomatoes, raisins, italian seasoning, red pepper flakes, salt and pepper. Simmer over low heat for 10-15 minutes. Mix pasta with tomato mixture in a large bowl (or in the skillet if you have room).

In a small bowl, combine bread crumbs, parmesan cheese, and 1Tbsp of olive oil. Mix with a fork, set aside.

Stuff the peppers with the pasta/tomato mixture and top with bread crumb mixture. Cover casserole dish with foil and place in the oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 5-10 minutes or until topping is slightly browned.

I'm BACK...and I've got some interesting news!

I've been out of the food blogging world for a few months now, and I'm finally in a place where I can start writing and sharing with you all again! So, you want to know what I've been up to for the past few months?

Well, my first reason for my "leave of absence" is that I decided to go back to school at night. I've been taking some very hard courses and needed the time to concentrate on my school work as well as spend time with my kids and work my full time job. I also recently opened my own online shop and began selling my hand-knit and crocheted items. It's been quite a busy few months, but I'm on a break from school this semester and I'm very excited to get back to blogging!

On to the interesting news! At the end of December, I decided to make a big change in the way my family eats. I gave up meat on December 31st and have not missed it one bit. My husband and daughter still eat meat, but my son the "picky eater" and myself have been meat free since the start of 2011. Well...my son has been without meat basically his whole life as he refuses to even try it... just picks it up and throws it on the floor (gotta love 2 year olds).

I'm really excited to share some of my new found recipes with all of you. In fact, I'll be posting my first ever vegetarian recipe later tonight!

The Winner Is...

I apologize for my absence the past few days and for not posting the results of my giveaway. A stomach bug has attacked our house and we are just finally recovering (I seem to have somehow avoided it, but the kids and hubby have taken it pretty hard!).

I used random.org to generate a random number and here are the results.

I'm happy to announce that the winner of my basket of homemade goodies is... Heather from Out of the Box Into the Kitchen! Congrats Heather and thank for the bunches of recipes that you've sent in to help with our Cookbook Fundraiser!

If anybody else would like to help out by donating recipes for our cookbook (you will be acknowledged in the cookbook), please send them to foodiefairytale@gmail.com.

Thank you all again for your help! Every recipe gets us one step closer to finishing. Keep your eyes peeled for a cookbook giveaway once they are all complete and published!

Spicy Black Bean Burgers

A few weekends ago, I went up to my dad's for lunch with the kids and he had these frozen black bean and corn burgers that were absolutely delicious. I loved them so much that I read the ingredients on the package and decided to try and do my own thing. I read quite a few different recipes online as well as reviews and everything I read said that people had issues with the burgers falling apart. After reading a few tips and tricks (most of them requiring frying the burger in oil (which kind of defeats the purpose of it being healthier than a hamburger), I decided to go my own way and try something different. I used jalapenos from our garden and they were super spicy. I happen to enjoy very spicy food, but if you don't, I recommend using half of a jalapeno instead of a whole one. We topped ours with a little bit of chili sauce and fresh avocado slices.

Spicy Black Bean Burgers

Ingredients:
3 Cups Black Beans, Cooked and Drained
1 Cup Corn Niblets
1 Jalapeno, seeds removed, diced
1 Cup Onion, diced
1 Red Bell Pepper, diced
2 Cloves Garlic, minced
1 tsp Dried Oregano
1 Tbsp Olive Oil
1/2 cup Whole Wheat Bread Crumbs
1/2 tsp Cumin
1/2 tsp Salt
1 Tbsp Chili Powder
2 tbsp parsley, minced (optional)

Directions:

In a large bowl, mash black beans (it's ok to have a few whole ones but try to get them mostly mashed). Set aside.

In a skillet, saute onions and peppers over medium-high heat for about 5 minutes until no longer crunchy. Add sauteed veggies and corn to the beans, and add breadcrumbs, cumin, salt, chili powder, and parsley to the mix as well.

Form into patties and place on cookie sheet(s) lined with waxed paper. I got nine good sized burgers from my mix but it will all depend on how big you make them.

Place cookie sheets in freezer for 30-60 minutes or until patties are frozen. Transfer to a gallon sized freezer bag.

Grill Option: Place burgers on a piece of foil on a hot grill and cook 5-10 minutes per side or until crunchy on the outside but still soft on the inside. The foil will prevent your burger from falling through the grill if it gets too soft. My husband learned this the hard way unfortunately!

Stovetop option: Heat 2Tbsp of olive oil in a skillet over medium heat. Sprinkle burger with cornmeal on both sides and place in pan. Cook for 5-8 minutes per side. I cooked mine this way and loved how the cornmeal gave it a crispy coating on the outside.