2 For 1

I am still trying to figure out exactly how I want to write my blog. Do I write something daily, a couple times a week, once a week or a couple times a month?  I guess I will write as topics or ideas come and see where that goes.

So here's another idea I had and I am calling this entry 2 for 1 because this is a recipe I was able to stretch into two dinners. I came across this chicken recipe and I think someone had called it Cilantro Lime Chicken, but I have put my own twist on it, of course!!

Crock Pot Cilantro Lime Chicken

1 Whole Chicken (buy when they are under $1/pound)
Fresh Cilantro Sprigs
2 Whole Limes
Minced Garlic or whole garlic cloves
Salt & Pepper
Paprika or Smoked Paprika
1/4 Onion, sliced

Take the whole chicken and rinse, remove any neck & giblets from cavity.
Place in Crock Pot.
Place minced or whole garlic cloves in cavity (about 4-5 cloves or 2 tsp minced)
Pierce 1 lime and place in cavity.
Stuff with some of the Cilantro sprigs.
Take 2nd lime and squeeze the juice over chicken.
Sprinkle chicken with salt, pepper and paprika to taste, then place onion and more cilantro around chicken.
Cook in crock pot for 6-8 hours on low.

When it's done, I take the skin off and the meat falls off the bone. I serve this with black beans and rice or Spanish rice. 
The reason I call this a 2 for 1 is because I use the leftover meat from this chicken in Chicken Enchiladas or another chicken dish.  
I have made a variation of this chicken with lemon and Rosemary sprigs, so play around with this recipe. I used the leftover lemon chicken in a penne pasta with pesto dish a few days later or you can make homemade pizzas using the leftover chicken meat.
I love picking these whole chickens up when they are on sale, so I can get a chicken for about $5, which is a great deal. But then to make 2 meals out of it is awesome!!
My friend Marianne had told me about picking up a Rotisserie chicken from the local supermarket deli, honestly I had completely forgotten about that.  You can do the same thing with that, and then stretch your chicken even further to make chicken stock out of the carcass. Just add an onion, garlic, celery, salt & pepper and maybe even some white wine.  Then freeze that for another time.

That is my idea for the day! Enjoy!!


 

What's for Dinner?

I don't know how you feel about that question, but it's like nails on a chalkboard to me.  That question and the ordeal that ensues frustrates me to no end.  But there is hope, I believe, to this age old dilemma and my family and I have combined our resources to make this a question of the past.  Now maybe this isn't an issue for you and if that's the case, YAY!!!! But for us it has been a source of tension to say the least.  
Here is what my husband and I came up with and so far it has worked beautifully and no more tears (on my part that is). Usually on Sunday our family likes to watch a movie or one of our favorite shows we may have recorded, but before we turn on the T.V. I bring out my recipe box, recipe binder and various cookbooks and have everyone pick at least two dinners to put on the list that will be on the fridge for the next couple weeks.  Once I see what everyone is in the mood for, I create my shopping list off of those menu ideas.  I don't attach any particular day or date to that recipe because I then look at the local grocery ads to compile my shopping list.  I just have a running list of ideas and then make sure I have shopped prior to putting that list up so I am sure we have all the ingredients necessary for that meal. Once we have that meal, it is crossed off the list. Super simple!!
Now someone may have already come up with this idea, but for us, it has been so nice for me to be able to look at the list and not drum up ideas when I have had a long day or know I will be running all day. It has also saved us money on our groceries and gas as I am trying to limit my runs to the store, which I know drives up our grocery spending.
So that is my tip for the day, hope it helps and please share your ideas with me, I love to be able to share ideas!! As my dear friend Marianne says, "You inspire me"!

HAPPY 2012!

I am not usually one to encourage people to buy into the New Years resolution thing, but in this case I am jumping on the ban wagon.

I admit that the New Year naturally gets me thinking about goals and things I want to accomplish in the coming year so I have decided to blog about being "fashionably frugal".  I am by no means a coupon clipper, yet I do get inspired when I watch an episode of "Extreme Couponing."  I am equally inspired to de-clutter when I watch an episode of "Hoarding: Buried Alive"...as well as wanting to buy stock in a variety of cleaning products! As I come across ideas, recipes or great deals, I will share those with you in my blog.  I realize there is a wonderful website called Pinterest, and I do like it.  But I haven't exactly figured out how to navigate through all the visuals nor can I figure out how to find a recipe.  I only see the pictures.  So this blog may not be of interest to some of you, which is perfectly fine, but hopefully it will save you a little time or even better money!
I know I said I was tired of turkey but here is a recipe my family just loves on a cold winter day and it makes a ton of leftovers to put on baked potatoes for another meal.
I use ground turkey because I find I like the texture better and can usually find it on sale.

Here is my recipe of the week, Enjoy!

Turkey Chili

2 lbs lean ground Turkey
1/2 Onion diced
3 cloves minced garlic (the kind in the jar works great too!)
2 cans Black Beans (drained & rinsed)
2 cans Pinto or Kidney Beans ~ you choose (drained & rinsed)
1 28oz can crushed tomatoes (you can use all crushed tomatoes if you prefer)
2 14.5oz cans petite diced tomatoes
2 Tbs Chili Powder
1 tsp Cumin
1 tsp pepper
1/2 tsp salt (optional)
1/8 tsp crushed red pepper (to add a little kick, very optional)


Brown ground turkey, onion & minced garlic in pot.  Drain well.
Drain and rinse beans. Add beans and all remaining ingredients to pot. 
Simmer on low for at least an hour or place in crock pot for 6 hours on low.
Serve with shredded cheese and whatever else you like on your chili.
Chili is even better the next day!


I would love to hear what you think, how you might have tweaked this recipe or any tips or tricks you have discovered.