Tag Archives: food

Meals on a Budget: Roast Chicken into 10 meals

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We try to live of $70 (USD) a week on food for two adults and one child (5 years old). We do this by pre-planning the meals to make sure things get used in multiple ways through the week. Below, is how we got 1 full main course, 3 light dinners, 6 lunches and a core pantry ingredient from one meal – Roast Chicken.

Starting with a main course

Last week, I made a roast chicken (whole chicken) with roast potatoes, sweet potatoes and green beans for dinner.

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From the left overs

I boxed up two lunch-size portions of the meal above
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From the left over potatoes/sweet potatoes we made a light dinner of Bratkartoffeln (Recipe in previous blog).

There was significant amount of chicken meat left over which went towards 3 x Chicken Sandwiches and a Chicken Vegetable Pie.
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Finally, I used the chicken carcass to make chicken stock (broth) which I separated into two batches – 1 batch I froze into large Chicken Stock Cubes and the other I placed in a jar and put in the fridge to use during the week in things like casseroles, stews or chicken noodle soup.

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I will continue to share “now” and “later” meals and weekly menu’s throughout December. Feel free to add suggestions or let me know if you have any questions.

Pumpkin Bread – Great recipe for freezing

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I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.

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Ingredients

3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)

  1. Pre-heat oven to 350 degrees F (180 degrees C).
  2. Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
  3. Combine water and flaxseed in a small bowl
  4. Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
  5. Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
  6. To freeze, wait until cold, place into a Ziploc bag and store for up to two months.

I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.

 

Bell pepper relish – end of the summer crop

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So my bell peppers are now all finished. I had about 60 bell peppers (green and purple) to use. What can I do to store bell peppers??? I found a Sweet Bell Pepper Relish recipe which sounded interesting and went to work making it.

I plan on using the relish as Christmas gifts and also for ourselves as a condiment for meatloaf, pork and sandwiches.

Ingredients (taken from southern food about.com)

  • 20 large bell peppers, red, yellow, orange, green, stems and seeds removed, about 6 pounds
  • 1 1/2 pounds sweet onions
  • 1/4 cup kosher salt or pickling salt
  • 5 cups sugar
  • 2 cups white vinegar
  • 2 cups cider vinegar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon sweet Hungarian paprika, optional
Wash peppers and cut in large chunks; you’ll have about 6 pounds of chunks. Finely chop about 1/2 to 2/3 of the peppers. Grind or finely chop the remaining peppers using a food grinder or food processor. Coarsely chop about half of the onions and add the remaining onions to the grinder or food processor. Combine in a large bowl with the salt; toss to mix thoroughly. Cover with ice and let stand for 3 hours.Drain peppers, squeezing to get as much moisture out as possible. In a large nonreactive kettle, combine the vinegars, sugar, mustard seeds, and paprika, if using. Add the well drained pepper mixture and bring to a boil. Reduce heat to medium low and simmer, uncovered, for 50 to 60 minutes, until thickened. Stir occasionally.Meanwhile, fill a boiling water bath canner about half full. Add clean canning jars to the water and bring to a boil. Reduce heat to low and keep jars warm.

In a saucepan, bring water to a simmer, turn to low and add the flat lids. Keep the lids in the hot water until ready to use.

When the pepper mixture is finished cooking, ladle into the hot drained jars. With a damp clean cloth, wipe the rims of the jars. Using tongs, lift lids from the water and let excess drip off of them; place on the clean jar rims. Screw on the jar rings firmly. Lift jars into the canner. Bring to a boil, cover, and boil gently for 10 minutes.

Makes about 5 to 6 pints.