Tag Archives: granola

Weekly Eating: 8/28

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

This week, the whole nation has Texas on our minds and hearts. With the crazy amount of flooding and destruction from Hurricane Harvey, I hope our readers and family/friends are safe, dry, and warm. We will rally together as we always do after tragic events, and will rebuild to rise stronger, y’all! If you feel the desire to donate to help those affected, please see one of the charities HERE.

On Sunday, I made my typical whole chicken in a crock pot, and then broth overnight. I had some fresh rosemary, sage, and thyme so I added that, as well as some bay leaves hanging out in the spice cabinet. This is one of my favorite smells ever to wake up to. Plus it makes several quarts of high quality stock to use to cook things like beans and quinoa the rest of the week, along with the pieces of the chicken for use in various dinners.

Monday:

Breakfast – Mixed berry smoothies (that I remembered to take a picture of!). 8oz frozen berries + banana + yogurt + protein powder + pomegranate juice = YUM

Lunch – turkey wrap & grapes. This is an easy peasy lunch option to throw together, plus it’s portable in case I’m away from my desk at lunch time (i.e. in clinic).

Dinner – Shredded chicken quesadillas with quinoa & black beans. I made a big batch of both quinoa (with the stock of course) and black beans to eat throughout the week. Some of the chicken meat from Sunday was shredded and turned into these delish quesadillas.

Snack – white bean rosemary hummus & 1/2 cucumber

Tuesday:

Breakfast – tropical mango smoothie. I used frozen mango and peaches, canned pineapple and bananas. Plus some pomegranate juice and plain Greek yogurt. SO GOOD! And it made enough for like 4 smoothies, which makes hubby happy.

Lunch – quinoa & black beans – I brought a big container full of both to work, to keep for easy lunches. I added some avocado and salsa to round it out and for flavor.

Dinner – Chicken Paprikush! This recipe tastes like a warm hug from the inside out. It’s salty, creamy, and absolutely perfect. I used plain Greek yogurt instead of sour cream to lighten it up a bit, and to justify eating at least 2 bowls at a time.

Wednesday:

Breakfast – egg & cheese Bagel Thin sammich. This is so dang easy, just scramble an egg in a cup and microwave it, put it on the bagel with cheese and zap the whole thing for 15 seconds. Done.

Lunch – quinoa & beans. I love bringing in a big container of something on Monday, and having lunch ready for several days in a row. This is a super easy option. I got extra fancy and also added a quarter of an avocado and some salsa.

Dinner – Whole wheat penne pasta with the bratwurst from last week’s Food Swap, peas & broccoli. I love one-pot meals! And the bratwurst was SO DELICIOUS!

Snack – 5 Susannah Smiles cookies & peppermint tea. This is a new lemon cookie from Girl Scouts, and someone at work brought in a box. Since I was making tea, I decided this would be the perfect accompaniment. They were tart, and quite hard, but when dipped in the tea it was perfect.

Plus my other snack option was an apple… today, I chose sugar 🙂

Thursday 

Breakfast – Tropical granola & milk

Lunch – chicken paprikush, with more left for tomorrow! I just love this stuff. Tastes like my childhood.

Dinner – Chicken Broccoli Cheddar Rice. This was a change-up from our planned Buffalo Chicken Potato Bake because I had a really long day at work, and got home exhausted and starving. I didn’t have the patience to wait for the oven to bake the things for over an hour, but we already had a baked chicken breast from Sunday and some leftover rice (I always make an extra big batch), plus I always have frozen broccoli. So pulling this together just required a little microwaving and we had dinner ready in 10 minutes.

 

Friday

Breakfast – Oatmeal with Apples, Raisins & Maple Syrup. Now that fall is setting in, and you can feel the chill in the air, I fall back on my favorite cold weather breakfast, hot oatmeal! Oats are very cheap, and filling, so they are an awesome frugal breakfast choice. And there are so many ways to dress them up, from Chai Apple & Brown Sugar to Peach Kefir to Chocolate Peanut Butter Banana.

Lunch – more leftover chicken paprikush! Hubby is not a big fan of soups, which normally frustrates me because I make a lot and can’t eat it all… but this one, I’m not mad about keeping all to myself!

Dinner – Mozzarella Stuffed Chicken Breasts. I saw some variation of this somewhere, and when I mentioned it to hubby his eyes got huge and I could practically see the drool…

So since I had some breasts in the freezer, I just quick-thawed them in hot water and we pulled this together in about 10 minutes (plus 40 bake time). With some fettuccini on the side, it really was super delicious! I would make it again for sure. But with fresh chicken, so it’s easier to pound flat.

The Weekend

Labor Day Weekend is a long one, but we don’t have any big plans as both the things we were going to do fell through. It’s all for the best though, as hubby has a project to work on and a trip back to CT for work things soon, and I can now attend a friends’ wedding on Sunday! Then take Monday as a bonus relaxation day. Ahhhh.

Total: $26.06

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

As you can see, we had a little rearrangement of the meal plan. I am really digging this whiteboard on the wall from our kitchen update, my hubby is the best! But I kept to the plan pretty well, with the exception of the late work night. Which brings up the point of convenience… a lot of people don’t want to or can’t cook every night due to their job and or life schedules.

I get it, when you are wiped out tired and hungry NOW, sometimes the last thing you want to do it spend an hour in the kitchen. That’s why it’s so important to have 3-5 meals you know you can pull together quickly and easily, with things you always have around!

Lessons Learned

We did really well this week! I tried to plan more based around what I already have stocked in the pantry and freezer. This is why I love stocking up on great sales, like $0.98/lb chicken breasts, or whole chickens on clearance. You pay more up front, but less per unit so that when you do use the food, the price per meal is lower than if I’d had to run to the store the week I need it.

 

How about you guys, did you have a great week or a learning week?

Tropical Granola

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Do you buy your granola at the grocery store, because you think it’s too expensive to make at home, or too hard to do it, or that it will take too long to make?

Let me assure you, it it none of those things!

Granola can be as expensive as you want it to be, based on the mix ins. Sure, if you want goji berries and golden raisins and other expensive dried fruits, you may be looking at $20 per batch. But if you buy your dried fruit when its on sale or from bulk bins so you get only as much as you need, it is easy to get the total price down to well under $5 per batch.

This recipe is also super easy. Can you measure? Do you own at least one bowl, one spoon, and one pan that can go in the oven? Are you able to stir? Then you have all the skills and accessories necessary to make granola at home!

And though the total time is about an hour, the “active time” is merely a few minutes to measure and stir together all the ingredients. Then you toss it in the oven, and go watch some Netflix or take a shower or do whatever you do for half an hour. Then your house starts smelling amazing, and you come back to a hot fresh batch of granola! And as a bonus you get that warm fuzzy Martha-Stewart like badass feeling.

A final bonus of granola is that it is HUGELY customizable when you make it yourself! Do you always find yourself picking out the raisins because you hate them? Simple, don’t use raisins! Do you really love banana chips, but store bought granola never has enough? Add an extra half cup to your recipe! The world is your oyster my friend.

Ideas for mix-ins include:

  • Seeds: chia seeds, sesame seeds, pumpkin seeds (aka pepitas), sunflower seeds, quinoa
  • Nuts: almonds, pecans, peanuts, walnuts, macademia nuts
  • Fruits: banana chips, apricots, papaya, mango, pineapple, apple chips, raisins, craisins

This recipe makes a HUGE volume, about 6 cups worth. You can store it at room temp in an airtight container in the pantry, or for longer shelf life you can store in the refrigerator or freezer. You can also cut the recipe in half or fourths to make smaller batches.

Ingredients:

Step 1: Preheat the oven to 300 degrees. Measure all the dry ingredients into a big bowl, except for the fruit.

Step 2: Add in the oil and the sweetener you’re using, mix really well to coat everything in gooey goodness.

Step 3: Pour onto a baking pan, lined with wax paper if you desire. Spread it flat with a spatula.

Step 4: Bake for 20-25 minutes, mix well, and then bake another 20-25 minutes. When it is turning brown and toasty, and you house smells fabulous, it is done!

Step 5: Mix in the dried fruits, and pour into your storage containers. Right now, hot out the oven, is also the best time to sneak a taste! Or have yourself a bowl full with milk or yogurt. Trust me.

Click below to print the recipe!

Tropical Granola

Yield: 10 1/2 cup servings

Tropical Granola

Ingredients

  • 4 cups of raw oats
  • 1 - 1.5 cups raw nuts and/or seeds
  • 2/3 - 1 cup dried fruits
  • 1/2 - 1 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup sweetener
  • 1 tsp optional flavorings: cinnamon, vanilla, almond flavoring, nutmeg

Instructions

  1. Preheat the oven to 300 degrees. Measure all the dry ingredients into a big bowl, except for the fruit, and mix.
  2. Add in the oil and the sweetener you're using, mix really well to coat everything in gooey goodness.
  3. Pour onto a baking pan, lined with wax paper if you desire. Spread it flat with a spatula.
  4. Bake for 20-25 minutes, mix well, and then bake another 20-25 minutes. When it is turning brown and toasty, and you house smells fabulous, it is done!
  5. Mix in the dried fruits, and pour into your storage containers. Right now, hot out the oven, is also the best time to sneak a taste!
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegetarian/tropical-granola/

 

Have you ever made granola at home? Was it easy? Do you have any favorite recipes to share?

Raspberry Yogurt Parfait

 

As spring brings fresh berries to fruit, you may find yourself with a huge bounty and need ways to eat them all up before they go bad or the season ends (tear…).

Not to worry, I love berries and love to find ways to enjoy them. First of all, snap up deals now while you can. Don’t bother thinking you’ll buy too much, that’s not possible. Freeze any you can’t eat within a week in a single layer, then put into a freezer bag.

These frozen berries will last for months, and will be great mind-winter in a smoothie, a fruit crumble, on top of oatmeal, as ice cubes/garnish in cocktails, or in a pie. Try raspberries, blackberries, strawberries, and blueberries.

But while they are still fresh and at their best, my favorite way to eat them (other then just washed, by the handful) is in a yogurt parfait. The perfect start to the day, healthy snack at any time, or after-dinner treat, a parfait is just tasty.

And with fresh biotic-boosting yogurt, seasonal berries and fiber-rich granola, it is also a super healthy choice. Just steer clear of sugar-laden yogurts or granolas. Best to make it yourself, but if not choose organic, pasture-fed yogurt if you can, and granola with whole ingredients like oats.

Ingredients:

  • 1/3 cup fresh berries
  • 1/2 cup plain greek yogurt
  • 1/3 cup raw granola
  • 2 tbsp (local if possible) honey
Step 1: Add the yogurt to a bowl, and sprinkle berries on top. You could put it in a blender and pulse a few times if you want the berries incorporated.
Step 2: Sprinkle the granola on top. You can use plain raw oats too, or a healthy cereal.
Step 3: Drizzle your honey on top. You could also use agave nectar, maple syrup, or no sweetener at all.
Enjoy your bowl full of happiness!