Foods I Prepped Ahead This Week

Talk about Thanksgiving hangover.

We definitely overindulged in many ways this holiday, not that I’m really complaining. Thing is, we ended up only making around half of what was on our original recipe list for the actual day. We had the lentil loaf, kale chips, stuffing, and chocolate pie. Then we had the rest of the menu the next day. I loved breaking up the cooking and eating. We could savor it longer this way.

So, and everyone says this, I’m looking forward to getting back into our more usual routine and to eating some of the meals that make our bellies happy on the regular. I’m still on this low-glycemic (higher protein) makes me feel good thing. (However, I cannot impress enough how awesome this Mushroom Stuffing recipe is using sourdough bread as your base!)

We’re also doing another one of our $0 Grocery Weeks because we spent a lot on our feast this year. It’s got to come from somewhere in the budget, right? We do need to get some milk for Ada and maybe a bunch of bananas, but otherwise -- we’re eating freezer meals and other things I can cook from our stash.

Here’s some of what I prepared.

VEGGIE BURGERS

While we still have a good number of the last batch of burgers I made, I used our Thanksgiving leftovers to make these Cauliflower + Eggplant Burgers. It’s a nice change from all the bean-heavy burgers we eat. I love the flavor combination, too. Seriously -- if you’re into freezer meals, you can’t go wrong with a big stockpile of veggie burgers!

CHAI STEEL CUT OATS

So, last time I posted our meal preparations for the week, I had made some amazing pumpkin oats in our slow cooker that lasted nearly the entire week. This time, I took that same recipe but I substituted 1 cup of chai mix in for 1 cup of water and used some applesauce versus pumpkin puree. Very tasty. Definitely some extra sugar in there, but it’s diluted but a good portion. (This photo is of the pumpkin oats -- just imagine the same exact thing with less of an orange tint.)

HARD BOILED EGGS

$0 shopping weeks are all about grab-and-go and ease. When we cannot easily figure out what to eat, that’s when we find ourselves running to the store or picking up the phone to order takeout. Hard boiled eggs (here’s 5 ways to eat them) are a huge help in this regard. Full of protein and can be eaten on their own, deviled for a quick snack, or mixed for a lunch sandwich, etc.

FLAX BURGER BUNS

I’ve been meaning to post this Burger Bun Recipe that takes around 40 minutes to make (no rise time!). To health it up, I use half whole wheat flour and skip the egg and substitute in 1 tablespoon and flax meal + 3 tablespoons of hot water. I actually make a double batch -- but I don’t double the yeast in this case. The buns are perfect . . . and they freeze wonderfully.

PUMPKIN CHILI

We have some chili in our freezer, but I had all the right ingredients on hand, so I made a quick batch of Pumpkin Chili to start off the week with some easy lunches. Ada even loves this chili if we use the Strained Soup Trick I told you guys about in Mommy + Me Meals.

TAGINE DINNER

Alright, I’m breaking the mold. I didn’t already make this Chickpea and Sweet Potato Tagine recipe, but I do have the chickpeas soaking. That counts, I think. I got a Le Creuset Tagine for Christmas last year (thanks, Kathy!). If you don’t have one, you can still make this recipe without a tagine -- here’s some methods.

PS: Some of you have asked how I adapt recipes since we keep a relatively modest assortment of ingredients. Basically, I just put in what we have and either leave out of substitute like-ingredients for the rest. In this particular recipe, yes -- having the complex spices is important for the most flavorful dish. But i could leave out a bunch and still have the flavor turn out pretty great.


What are your favorite food prep recipes?

// MORE PREP TIPS

Stock up on frozen veggies 
Buy greens and actually USE them 
$0 Grocery Weeks
Create simple, go-to meals
Learn to love alternatives
Prep, Make, and Store
Add In: Convenience to your advantage
Eliminate Food Waste
20 Ideas for Make-Ahead Meals
Foods I Prepped For The Week, I

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Foods I Prepped Ahead This Week

This is a case of why don’t I do this more often? Prepping foods for the week on the weekend makes perfect sense, but it’s also somewhat time consuming. However, whenever I expend the extra effort, I’m so happy I did. I thought I’d share a few of the foods I made ahead for our week (and to stock our freezer with) because it feels amazing to have hot food on the table with no mess to clean up.

The key with making foods ahead of time is making them simple. I use the slow cooker a lot, which I’ve written about extensively in the past. I also favor foods that need to rise, soak, or otherwise require little attention from me.

Here’s some of what I made this weekend.

BAGELS

So, I wrote about my bagel-making process yesterday. No, it’s not the most automatic thing, but if you can crank out a few batches at once, you’ll have quick grab-and-go bagels in your freezer for a fraction of the price you’d get them at the store or bakery. I made two batches to add to our upright freezer this weekend. Nom.

WHEAT BERRIES

I started cooking wheat berries in our slow cooker a couple months ago because it’s so darned easy. Just toss in 3 cups of wheat berries with 7.5 cups of water. Cook on high for 5 hours, stirring every now and again. This makes 3 quart-sized bags. I keep one in the fridge and freeze the other two (after they’ve cooled completely) for making quick salads and sides. You can even toss them in veggie burgers.

SMOOTHIE CUBES

I’m going to write more about smoothie cubes on Writing Chapter Three  since they’re usually for Ada. I basically blend up whatever fruit we have on hand at the end of the week (this time it was bananas, blueberries, and strawberries) with whatever yogurt is still left in the tub and/or milk (almond, cow’s, etc.). I also added some frozen broccoli to this mix. Blend. Then I freeze the smoothie into cubes and pop out a few to thaw for quick weekday drinking.

HUMMUS

Friday night I usually throw dry beans into containers to soak so I can cook them on Saturday or Sunday (sometimes I let them soak two days -- I just chance the water to keep it fresh). This time around I soaked some garbanzos, cooked them, and then made a garlic hummus -- using tahini and water for moisture -- with a nice dose of smoked paprika.

VEGGIE BURGERS

The other container of beans was a mixed bag of white, black, and pinto. I think I soaked three cups in all, which yielded much more. I then made 2 large batches of my Bulk Veggie Burgers recipe. After shaping them into patties, I just put them on a cookie sheet, freeze, and then place in freezer bags. Once you get the hang of this recipe, it’s easy to toss in whatever you have on hand. This time around, I used some salsa, a little leftover cheese, carrots, onions, oats, sunflower kernels, and spices.

STEEL CUT OATS

Love this slow cooker recipe for pumpkin pie oats -- and I make it often. Just put 2 cups of steel cut oats in with 6 cups of water and 3 cups of milk (we used cashew milk for fun this time). Then add a can of pumpkin puree or the same amount (around 1.5 cups) of applesauce. Some cinnamon and spice and maybe some vanilla extract if you have it. Then cook on low for around 8 hours or until oats have absorbed the moisture and are soft. Store in your fridge and enjoy for the whole week with different toppings!

What are your favorite food prep recipes?

// MORE PREP TIPS

Stock up on frozen veggies 
Buy greens and actually USE them 
Create simple, go-to meals
Learn to love alternatives
Prep, Make, and Store
Add In: Convenience to your advantage
Eliminate Food Waste
20 Ideas for Make-Ahead Meals

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Every Other Week Shopping Guide

When I go grocery shopping for two weeks, I focus on basic staples that can be turned into a variety of dishes for breakfast, lunch, and dinner. (I was hoping to just take a snapshot of our latest receipt, but I can't find it!)

I've discovered a lot. For example, oats can be used in almost everything.

Here's a sample shopping list.

• 10 pounds potatoes 
• 8 pounds apples
• 5 pounds carrots
• 2 bulbs garlic
• Bag cooking onions
• 4 broccoli heads
• 2 containers tofu
• 2-pack almond milk
• 2 containers veggie broth
• Large container rolled oats (42 ounces)
• Bag of bread flour
• 2 containers (32 ounce) plain low-fat yogurt
• 2 large cans (28 ounce) whole tomatoes 
• 2 large cans (28 ounce) kidney beans
• 2 regular cans chickpeas
• Large bag of frozen peas
• 2 bags shredded mozzarella
• 2 small cans tomato paste
• Large carton (18) eggs
• Large box of Kix cereal (treat for all of us!)
• Bag of chocolate chips for cookie-making!

$$$ + MEAL PLANNING

With this type of list, the total generally comes in around $80, leaving me $30 for the following week's haul if we're sticking to a $60 budget. As I mentioned in my last post, we have $100/week total for groceries AND entertainment, so sometimes we spend it all on food, other times not. It's just good to flex it that way. Generally we are able to stay within around $65 a week average for food.

I look at meal-planning in a two-week stretch. The meals are repetitive, but don't necessarily need to be. It's just easier that way when getting used to buying large quantities of the same ingredients.


Here's what we are eating this week and likely next.

BREAKFAST

• Muffins for breakfasts -- latest recipe tomorrow
• Egg + 1/2 banana for Ada's breakfast everyday
• Ashley + Stephen eats eggs w/muffins or oatmeal + banana

SNACKS/LUNCH
 

• Sourdough bread or other loaf of bread, sometimes 2 loaves
• Applesauce, lasts the whole week for a side-dish/baby food
• Tahini-free hummus (just chickpeas pureed with water and lemon juice + salt/pepper)
• Crock pot veggie soup, lunches Monday through Thursday
• Ada eats veggies strained out of the soup w/ applesauce + cheese or tofu
• Dinner leftovers to accompany lunch
• Stephen gets a sandwich with a coworker one day a week for lunch
• On that day, Ashley picks at what we can find in the fridge

DINNER/ETC.

• Veggie burgers + oven-baked fries + 5-minute naan for "buns" -- 2 nights
• Breakfast for dinner night (eggs + potatoes + side veggie)
• Tofu Stir-Fry Dinner w/ Broccoli + Onions + Rice
• Pizza Thursday -- we started making our own, we have lots of recipes, saves like $15
• Ada eats beans, tofu, peas, bits of our dinner, etc.
• Misc. Night for dinner depending on leftover ingredients.
• We usually make a special dinner or go out one night a week
• I also make dessert 2-3x/week. A half dozen cookies, usually -- I have been using olive oil lately versus Earth Balance

I do most of the meal prepping on Sunday afternoon for week 1 and will do the same for week 2. It's fun to watch a gigantic bag of potatoes get used up with each and every recipe. Almost like a challenge to see just how many ways I can use them.


SOME TIPS

// Stock up on items that don't go bad in a week's time.

Broccoli is hearty, green peppers are, too, and both last the full two weeks. On the other hand, squash can be iffy and go limp. Carrots are robust for longer than two weeks typically. Mushrooms -- not on your life. It's all experimentation.

// Have a plan for what you buy. 

I can't stress enough the importance of meal planning. Once you get more used to it, you just know in your head what meals work + what foods you'll need to make them. But until it becomes second nature -- write it out on a piece of paper and write you list from it.Try to choose meals that utilize the same ingredients, like how we have potatoes for fries AND put them in our veggie stew AND use them for a side on breakfast-for-dinner night.

// Invest in a good spice collection.

I don't know what we'd do without our spices. They can make two completely same meals taste entirely different. Our favorites are curry powder, cayenne pepper, paprika, thyme, dill, fenugreek, rosemary, and -- oh, who am I kidding? -- we like them all!


// Consider making your own bread. 

Sometimes I joke with Stephen that I feel like we have to mill our own grain for everything we eat. We make virtually everything from scratch, which sounds exhausting and possibly insane -- but it really pays off for us. Plus, it doesn't take nearly as long as it sounds. We have a basic 5-minute naan recipe that we use to make bread to accompany meals on-demand, and this way there isn't any waste -- moldy bread -- at the end of the week.

// Keep it in sight. 

The tendency I have with buying things in larger quantities is to put them in the back of the cupboard. Forget they are there. I have done it more times than I'd like to admit, even when I have had the best intentions. It can be helpful to write out a pantry list somewhere in your kitchen and cross off items as they dwindle -- because you'll also see what you still have!

// Freeze meals ahead. 

If you're worried something won't keep, make it into a soup or other meal you can freeze and reheat the next week or more into the future. I also think freezing might help us save even more money AND time -- because shopping every three weeks or even monthly for the big stuff could then be possible. This is something I'm currently working on and hope to write more about soon. We love our upright freezer. One of the best purchases we've made.

// Learn how to substitute ingredients.

This tip can be handy if you have more of something left over than you thought you would. In muffins, you can use applesauce in place of eggs or oil, for example. You can also swap ingredients out of veggie burgers like crazy to fit your taste and available ingredients. I will try to write a post specifically on swapping sometime soon. It's one of the most useful skills you can develop in the kitchen. An easy way to start is stick with similar ingredients (garbanzos for canelli beans) in similar rations.

// If you have babies + toddlers, skip the kid-specific stuff.

We got roped into buying the special yogurts and snacks for a while, but we have resisted since the beginning of the new year. IT IS SO EXPENSIVE! Ada eats what we eat generally, though I do try to make some meals more kid-friendly and appealing to her. And while we occasionally keep around a few packets of baby food, we are considering buying reusable pouches to fill with our own purees when we're out and about.


A couple of you have asked us about our organics-buying policy. We actually covered it on Writing Chapter Three around this time last year. Here's that series of posts:

Buying Organic: Weighing the Costs
Organic Grocery Haul: $112.72
Organics: Responding to Reader Comments
Organics: Moving Forward

If you have any other questions or suggestions, let me know! I also wanted to share a few things from the comments section in the last post.

• Allison shared: Why You Should Shop with a Cart, Not a Basket
• Kristina suggested "to boost frugalness, make stock instead of buying it. I usually make mine out of trimmings-- a few weeks' worth of saved carrot peels, potato skins, parsley stems, celery leaves (I save them in the freezer) plus leek greens or an onion or two, a teaspoon of peppercorns, some thyme and a bay leaf. Fill up your biggest pot with water, throw everything in, and simmer gently for about an hour. Then strain and freeze. It's essentially free this way, which is awesome."
• Shannan shared: "I usually make a big list of meal options and then make a grocery list of what we need in order to make those meals. That way, when we get home from work, we don't have to try and think of something to make. I pull out the list and we decide what to eat from there!"
• Kim added: "Usually the second week becomes a clean out the fridge, freezer and pantry week. I make a few big meals that I can freeze like pasta fagoli. Pasta is so cheap that is makes for good fill in meals. I also keep baked cookies and breakfast foods in the fridge and freezer all the time so we aren't tempted to buy many snacks."

Thanks as always for all your tips + tricks!

MORE RELATED POSTS

Shop for TWO Weeks
Ongoing Grocery Saga + YOUR Tips
How Low can we Go?
$60 Sweet Spot
Eating Well Need Not Cost a Fortune
Grocery Bills: Progress
Grocery Bills: Even More Progress
Grocery Bills: What's Up Now?
Slashing Grocery Bills: We're Going Strong
Grocery Bills: Major Fail!
How to Store Bulk Foods
Cooking and Baking on a Budget: How To
How to Bake It Vegan: Common Substitutions

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Grocery Savings: Shop for Two Weeks

Confession: We fell -- hard -- off the wagon with regard to budgeting for food. We were doing better than we thought financially through the last half of 2012, so we didn't feel the pressure to pinch pennies. We were also busy with the holidays + traveling, so stuffing our faces with whatever tasted good was just . . . easy and comforting.

I'd say we were spending around $90 a week at the store.

Still "good" by most definitions. But now that we have to buy a new-to-us car, I'm back on the budget wagon. I have allotted $100 a week for groceries/entertainment with $65 going toward food and $35 otherwise. But, of course, these numbers can flex as necessary. Things are tight, but that doesn't mean we can't eat healthy, filling foods -- and even be creative with them!

It's taken me quite some time to put some of the grocery savings techniques you guys/gals gave me into practice. But now that I have some experience, I thought I'd tell the world: Shopping two weeks at a time is where it's AT for saving with grocery budget and wasting less food.

It's a trial I had been meaning to test myself with for months years . . . and finally got around to it in the last month, month + a half. And now I'm a convert and would like to try shopping for an entire month in the near future!

Shopping two weeks at a time (and possibly for longer periods) can be tricky, though. It requires meal-planning, awareness (to avoid wastefulness), and some serious practice. It's well worth the effort. Not only do we save money this way -- our last weekly bill figured to be $60 -- meal preparation is so much easier!

Some examples of items we buy in 2-week quantity . . .

• Vegetable stock, 32 ounce carton x 2 -- sale
• Plain low-fat yogurt, the 32 ounce container x 2 -- sale
• Whole tomatoes, 28 ounce can x 2
• Apples (comes in a gigantic 8 pound bag)
• Carrots (another gigantic bag)
• Onions (yup -- big bag)
• Potatoes + sweet potatoes (same thing)
• Cabbage
• Beets
• Almond milk x 2 cartons
• Shredded mozzarella x 2 packages -- sale
• Tofu x 2 packages -- sale
• Peanut butter, 2 pack (lasts us longer than 2 weeks)
• Bag wheat flour 
• Bag bread flour
• Frozen peas, bulk bag
• Frozen strawberries, bulk bag
• Beans, lots of beans

There are several items we do like to buy fresh each week. Bananas, for example, get pretty funky after a week in my experience -- but they are a staple for us year round. Spinach, kale, and other salad greens are also difficult to store for long periods of time.

And no matter how many eggs we buy, we always seem to be running out.


Here's where it gets confusing: Shopping two weeks at a time doesn't necessarily mean we won't go to the grocery store again next weekend. I know that sounds like it's defeating the purpose, but I assure you -- it isn't. It's just our happy compromise.

We go back armed with ONE of those baskets versus a cart and stick to the list. I also write down how much we have "left over" from the budget so I don't feel tempted to buy extras. Sometimes I write it in gigantic numbers colored in with bright markers. Whatever works, right?

Having meals prepped ahead of time is the key here -- because when I go back to the aisles, I have our stores fresh in my mind. I know, for instance, that I have some awesome pizza dough + everything we need to make it great already at home.

So, I keep walking past the temptations.


To make shopping every other week work for you:

• Make your list. Identify which foods you normally buy and which ones would work with this method. Canned foods and dry goods are an obvious choice; produce can take some experimentation.
• Simplify your shopping list in the process. Which foods are nutritional necessities and which are bonus?
• Get creative. Try to find a multitude of ways to use the same foods. If you buy 8 pounds of apples, for example, you need to know how you're going to use them ahead of time. I'll be covering more about this in my next post either tomorrow or early next week.
• Remember your budget. Buying times two can save a lot -- that's for sure. But if you're not careful, you might over-buy or buy the wrong things. The worst is when you just can't use up everything -- but that doesn't typically happen if you have a plan and cook ahead of time.
• Make a 2-week meal plan + consider designating specific cook days. (That terminology makes me think of Breaking Bad.) I'll be writing more about this in my next post, too, but you could even go ahead as far as a whole month if you have the freezer space.
• Shop around. Consider checking out bulk stores, but don't obsess. In my experience, the prices at Sam's club/BJs/etc. aren't dramatically better on the whole -- for some things, yes, but for others certainly not. 
• Keep your eyes open. Instead, keep your eye on the sales at your grocery store. Often they have 2-for-less type deals, which is when we bulk up. Even better, figure out seasonal sales. My MIL recently scored a gazillion beans for us on the super cheap with a can sale.
• And be flexible. Sometimes we go with a list, but end up seeing something else is on sale -- a similar ingredient or one that I could easily swap, like chickpeas for kidney beans.

Buying two weeks at a time has allowed me to spend just $60/week on food. Not only that, we have spent far less time scrambling around every night for dinner. Lunches are grab-and-go -- which is especially helpful with a half-the-time-hungry pre-toddler running around the house.

In my next post on this topic, I'll give you a sample of my two-week meal plan, as well as a specific shopping list, to show you how it all works. I'll even link to some of my favorite recipes. It may seem overwhelming, but meal prepping on the weekend is awesome.

Do you shop every other week?
Or even less frequently? 
How do you make it work?

RESOURCES

Grocery Produce that Lasts the Longest on Forbes
Buying in Bulk on Huffington Post
Two Week Grocery Plan on The Vanilla Tulip
Vegan Shopping Guide on PETA

MORE RELATED POSTS

Ongoing Grocery Saga + YOUR Tips
How Low can we Go?
$60 Sweet Spot
Eating Well Need Not Cost a Fortune
Grocery Bills: Progress
Grocery Bills: Even More Progress
Grocery Bills: What's Up Now?
Slashing Grocery Bills: We're Going Strong
Grocery Bills: Major Fail!
How to Store Bulk Foods
Cooking and Baking on a Budget: How To
How to Bake It Vegan: Common Substitutions

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Freezer FAQs

I think the best thing I did while I was pregnant was make a MONDO-batch of pumpkin chili and freeze it. Seven months later, we're still slurping the stuff on nights when we simply have no time to cook. What a life-saver!

We outlined our process in a post back in November. But we received quite a number of questions related to the whole thing. Too many to answer at the time, when we were caring for a newborn. But it's been almost 6 months. Time to revisit.

Are glass jars the best choice for freezing?

I don't know if I'd consider them the absolutely best choice ever for freezing. However, I don't know what would be. We try to stay away from too much plastic in our household (BPA), and wide-mouth canning jars are much less expensive than freezer-specific glass containers sold. They save space, too! Overall, breakage is the most noted concern of folks who wrote to me.

We haven't experienced any breakage, which we attribute to: 1.) Waiting to fill until the filler (in our case, the chili) cooled to room temperature (and then some in the refrigerator). 2.) Making sure to leave a good portion of empty space at the top of the jar to account for expansion. (We may have left even a bit too much room, but better safe than sorry!)

Does the food taste the same after being frozen for so long?

No. It actually does taste somewhat different. But we expected that. Not different in a bad way. But somehow the flavors have mingled in a new way. And the composition of the veggies/beans changed ever-so slightly. Like they were, well, frozen. A bit bloated is the only way I can think to describe it.

How long does frozen soup/etc. stay good once frozen?

We have a dedicated freezer in our basement set at a low, low temperature. I've read that our chili will stay good for up to a year. In a regular refrigerator/freezer combo, I have read anywhere from 3 to 6 months.

How do you keep track/label your jars?

Simple. We just use a Sharpie marker to write on the top of the jar.

What -- besides chili -- have you frozen?

Applesauce, mainly. And a few other types of soups. Now that we're running low on our supply, I'd like to make more soups, of course, but also stocks, cooked dried beans, pizza sauce, and purees in bulk.

One of our readers (Jodie) wrote that she freezes pancakes, cookies, and muffins. We don't have the right equipment right now, but I would LOVE to make up waffles and have homemade toaster waffles in the house. Need to get on that!

How did you choose the size of the jars?

We have a variety of glass Ball jars. We went with the large (I believe 32-ounce) because we realized that it would contain one complete meal for the two of us. We split it between us and have enough soup to feel full. With other items, like the sauce and purees I mention above, we will likely use the standard 16-ounce variety.

Another reader (Shady) suggests making up family-sized meals and freezing individual portions in muffin tins. I think that's a fantastic idea -- especially for foods we might want to munch on at lunch, when we often don't eat together.

What's the best way to thaw frozen food in jars?

If we have enough foresight, we try to get a jar from the freezer and let it slowly defrost in the refrigerator for a day or two. More often than not, however, we're rushing around in the evenings and make a last-minute decision to eat chili for dinner. On these nights, I put a large stock pot in the sink and fill it with warm -- not hot -- water and set the frozen jar inside. I change out the water a few times until the chili is loosened up and, when it can plop out of the jar, put it on the stove over medium heat and cook until warmed again.

For our entire process, you can check out the original FREEZE post -- the comments are especially helpful, full of tips from our readers. And if you have other questions, we'd be happy to answer them. We're not experts, but we've been through an entire round of freezing and eating now, so we feel like we're getting in a good groove.

Now it's just time to make some bulk meals again and reap the rewards later.


If you follow our home life on Writing Chapter Three, you have two posts to catch up on. The first is all about our new dinnertime routine (plus a tasty dinner idea!) now that we have a baby. And the second is about Ada's new love for momsicles. Yeah. That's right. Breastmilk popsicles.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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The Ongoing Grocery Saga

The last time we wrote about lowering our grocery bills, we got A TON of great suggestions. But we did get quite a bit of pause from some readers who think our bar might be set too high (with a $50 number that seems too low for two people to live on). We're confident we can hit our target, or at least close to it, so we're forging forward with some new thoughts this week.

First, we wanted to share some of our favorite reader tips. These suggestions particularly speak to us:

SHOPPING LESS, SCOPING DEALS:

• Chelsea: "I shop bi-weekly and spend about $80 on average per trip. It's great :)"
• Tracy: "I'm trying to cut back to every other week and think it really helps. It forces you to eat through what you have completely, and cuts back on impulse buys too!"
• Sabina: "What's helped us is avoiding the grocery store (i.e., like your Wegmans) and shopping at the bread place, the butcher, the health food store, the fruit/veg store. The grocery store is so, so expensive compared to the independent stores."
• Melinda: "I'm kind of crazy and I shop at like 5 different stores (Target, Trader Joe's, Whole Foods, Wegmans, and Shop Rite) because certain stores have certain deals and brands I like."

NO-FRILLS, FEWER BILLS:

• Elaine: "We've saved so much money by going to grocery stores that offer bulk pantry items, only take debit/cash, and make you bag your own items."
• Michaela: "I'm really big on eating simple foods, and I've found that has cut down my grocery bill a lot as well. A lot of the time, I'll just eat a banana with peanut butter for breakfast, toast with hummus and carrots for lunch, or steamed veggies and rice for dinner."

PLANNING AHEAD, THINKING DIFFERENTLY:

• Elizabeth: "Best practices for our bill are constant meal planning (before shopping) to limit impulse buys and keep focused (I plan for 2-3 weeks at a time)."
• Shruti: "I have a spreadsheet made up of my necessities and how often I can buy them."
• Heather: "The only way I've been able to get my food budget down is by sticking with the cash system. If I've used up all my cash that week, then I've gotta wait or not get it at all. It's seriously been the only thing that has worked!"
• Sarah: "Its maybe easier to think of it as averaging out to that amount ($50) per week over a month (so, about $200) in order to account for the weeks that you stock up on certain items or find a good deal on something special."

I've also been picking up advice from some unexpected sources. I have this new obsession with the Duggar family (Image source). Well, "obsession" isn't the word. Maybe "fascination" would be a better choice. I started watching the series from episode one on Netflix last week.

So far, I feel like I've learned a lot about stretching the grocery dollar.

• Shopping big once a month. One episode featured the family stocking up on all their groceries for the month. I doubt we'd be able to shop only once monthly, but hitting the store less would definitely be worth trying.
• Shopping at no-frills stores. Like Aldi. I haven't been to an Aldi since college, but I feel like it might be worth a gander. And this idea goes with what several readers mentioned about looking beyond Wegmans, trying new stores -- as well as utilizing CSA groups, farmers markets, and independent grocers.
• Prepping large meals. They do this out of necessity, of course, but with freezing and other preservation methods, we could do much more with this area. I bought a fun book this weekend, so once I get my way through it, I'll be sure to share some ideas.
• Simplifying. The Duggars eat well and healthfully, but they don't eat the most exotic foods. Thing is: We don't need to either. Of course we love to try new things, but sticking with the basics might be best for our budget.
• Thinking outside the colorful boxes. Non-grocery items add up as well. Cleaners can be made at home! Making our own laundry detergent (again, OBSESSED with this thought!) is on the list of things to try.

PSSST: SAVING STARTS AT HOME:

When Clearly Fresh Bags heard about our quest to save, they also noted that we should pay more attention to the foods we DO have, instead of constantly focusing on what we plan to buy. I'm notorious for unintentionally letting foods to go waste -- especially apples and heads of broccoli hidden in our refrigerator's produce bins.

I tried these bags out on some of my beloved nectarines. I specifically kept one in there for an entire week, and it didn't get horribly mushy! In fact, it was still . . . fresh.


Basically, the bags keep fruits and vegetables fresher longer, thereby saving money by throwing away less. They are also re-closeable and recyclable, so that's cool. It's still too early to extract the $$$ impact these bags might have on our bills, but we'll continue to use the package they sent us and see if wasting less translates to a fuller wallet.


If you'd like to learn more about Clearly Fresh Bags and how they work, visit their website. (PS: We got some concern over adding this product review into the post. Rest assured we only got the bags to try and do not benefit from your clicks or purchases -- just something we've tried!)

STATUS UPDATE:

As I mentioned in yesterday's post, this week's grocery bill was $63. Our Greek yogurt love is still getting the best of us at $10 of that total cost. (And, yes. We are looking into making our own, just haven't had the time yet.) Other items we bought included the basics . . . eggs, bread, strawberries, nectarines, bananas, collard greens, frozen cauliflower and broccoli, garbanzo beans, peanut butter, etc. Some treat items even made it onto the list, including Reed's Ginger Brew and Jala ice cream pops.

The hardest part is taking these simple ingredients and making them into balanced, filling meals More on what we're doing with these items soon! Now, I know some of you are own your own slashing missions -- how's it going? Just leave us a comment or email us at neverhomemaker [at] gmail [dot] com.

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Tangerine Breakfast Cookies

I'm just as in shock as you will be soon. These "cookies" contain no butter. No butter substitute. No oil. Very little sugar. They do contain whole-wheat. Walnuts. A healthy dose of tangerine juice. A little chocolate (for good measure). But that's why they are most suitable for breakfast. I made them last night because I can't seem to get in gear with my earlier work schedule. Now, I just grab and go.

You're probably wondering what they taste like. In a word: Amazing. Let me elaborate. They are denser than a typical cookie. They aren't quite as sweet. Somewhat like a muffin, I guess. But what's best is that you can throw in whatever you like to change up the recipe. Don't like chocolate chips? Use dried cranberries. Not a fan of walnuts? Try some almonds. Hate tangerines? Use orange, apple, or another kind of juice.

A question we often get via email is: "How do you adapt recipes so easily?" It's very, very easy. Just stop following the rules. Substitute liquid for like liquid. And the same goes (90% of the time) for all other ingredients. Liberating, huh?


What you'll need . . .

• 1-1/4 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/3 cup unsweetened applesauce
• 3 tablespoons honey or maple syrup
• 1/3 cup freshly squeezed tangerine juice (I used honey tangerines, they were 8 for $2 this week!)
• 1/2 cup crushed raw walnuts
• 6 ounces vegan chocolate chips (or whatever kind you like best)

Method . . .

1. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
2. Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
3. Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
4. Stir in the walnuts and chocolate chips.
5. Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
6. Preheat oven to 250 degrees F.
7. Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
8. Enjoy for breakfast, lunch, and/or dinner!

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Rutabaga-Carrot Soup

Another simple soup recipe to round out the afternoon. And what's best is that I can show you how to transform something ugly it into something beautiful (and yummy, too). I'd never eaten a rutabaga (also known as a yellow turnip) before. In fact, I don't even know if I'd ever stopped to look at one until last weekend. But there I was. Walking around the produce aisles at Wegmans . . . when I discovered they'd run out of asparagus.

Then this thing caught my eye. It was calloused, bruised, waxy, and misshapen. Almost like a diseased toe . . . or something equally grotesque.


Image Credit
I hear you can make a mashed rutabaga. Originally, that is what I set out to do. However, we had a bunch of carrots we needed to use up. Then I got the idea to make soup. The taste of it is actually VERY good. In fact, it may be the best soup I've ever made. Give rutabagas a chance if you haven't already. You'll be pleasantly surprised. As well, you'll benefit from enhanced nutrition.

What you'll need . . .

• 1 large rutabaga, peeled and chopped into 1/2" pieces
• 3 large carrots, peeled and chopped
• 1/2 large white onion, diced
• 1/2 cup vegetable broth
• 2 cups soy milk (or regular milk)
• Salt and pepper to taste

Method . . .

1. If you have a slow cooker, throw in the rutabaga, carrots, onions, and vegetable broth. Cook on high for approx. 3-1/2 hours or until the rutabaga and carrots have softened enough to mash.
2. If you don't have a slow cooker, soften the rutabaga, carrots, and onions in a large pot of boiling water until the are soft enough to mash and all the veggie broth later.
3. Lightly mash the softened veggies. Then, throw them in a blender and add the soy milk -- first add 1 cup, then 1/2 cup at a time until you reach your desired consistency.
4. Transfer the soup to the stove to heat and add the salt and pepper to your liking.

And if you haven't already -- be sure to enter our giveaway, which ends this evening at 9PM EST.

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Cacao Nib Energy Chunks

I love energy chunks. What can I say? They're quick to prepare. They're easy on the stomach. They're healthy. And this one, in particular, is raw. Well, I *think* it's raw. But those of you who eat a raw diet can tell me the answer to this question, and then we'll know for sure: Is agave syrup raw? If so, then, yes. They're raw. If not, it's back to the drawing board.

Anyway, the best thing about energy chunks is that you can pretty much go wild with your ingredients. I recently purchased some cacao at a local health foods store. My friends have suggested some tasty uses for the little nibs . . . but for my first try, I thought I'd go with substituting them for chocolate chips.


What exactly is a cacao nib? According to Nativas Naturals, the company who produces what you see above, it's "a sweet, all natural chocolate product is reminiscent of a chocolate-coated coffee bean" and has "soaring levels of antioxidants, as well as trace minerals like magnesium and iron."

At first, the nibs taste a little . . . well . . . not like chocolate. But when you put them in things -- like this energy chunk -- you seriously get some amazing chocolate flavor. Give 'em a chance. It's chocolate with all the nutrition nature intended!


What you'll need . . .

• 1/2 cup raw cashews
• 1/4 cup agave nectar (or I think maple syrup would be delish!)
• 1 cup steel cut oats
• 1/4 cup cacao nibs
• 1/4 cup unsweetened coconut flakes

Method . . .

1. Put all ingredients in a food processor and blend. I suggest blending all but the cacao nibs. Then add them in a pulse a few times.
2. Adjust the wet ingredient level (the agave) depending on your desired consistency.
3. Use a tablespoon to scoop out heaping amounts and place on a cookie sheet lined with wax paper.
4. Refrigerate for a couple hours until firm.

And if you like this recipe, you'll be sure to enjoy these other energy-packed treats!

• Cocoa-Nut Butter Energy Chunks
• Vegan Energy Bars
• Vegan, Gluten-Free "Nutella" Balls
• Coconut-Carob Chip "Cookies"

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White-Whole Wheat Baguettes: Lessons from Martha

Well -- completely unintentionally -- it seems that this week, it's all about bread and time-consuming recipes on (never home)maker! I've been trying my hand at baking different kinds lately. How can I not share them all? This recipe is modified from one that appears in the Martha Stewart Baking Handbook. In typical Martha fashion, nothing is easy or fast about it.

Baguettes in 20 easy steps. Yeah, right? Well, bear with me. (It's not BARE with me, right? I'm not asking you all to disrobe . . .) It's fun! You'll need to first make a starter (and this recipe marks the first time I've had to do just that).

So, let's get starter-ed . . .

What you'll need . . .

• 1-1/2 scant cups of unbleached bread flour
• 3/4 cup plus 2 tablespoons warm water
• 1 envelope (1/4 ounce) active dry yeast

Method . . .

1. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients to form a thin batter.
2. Cover with plastic wrap and let stand at room temperature for 12 to 16 hours (mine was more like 24).
3. What results will have tripled in size, deflated, and have a "ripe, yeasty smell" (yum, right? hahaha).

For the dough:

What you'll need . . .

• 1-1/2 cups whole wheat bread flour, plus more for dusting
• 1/3 plus 2 tablespoons room temperature water
• 1-1/2 tablespoons coarse salt
• Vegetable oil (for bowl)
• Cornmeal for dusting

Method . . .

1. Add the flour, water, and salt to the starter. Attach the bowl to the mixer -- this time fitted with a dough hook -- and mix on low for 2 to 3 minutes.
2. Raise the speed to medium and beat until the dough is smooth and elastic (3 minutes more).
3. Turn dough onto a lightly floured work surface and gently knead for 1 minute.
4. Place dough in a large, lightly oiled bowl and cover with plastic wrap -- let rise about 1 hour.
5. Return dough to lightly floured work surface. Pat into an oval shape. Be careful when handling dough to be gently with it -- you want to keep any air or bubbles in tact.
6. Fold in the following way: Fold the bottom third up to the center, the top third down all the way, and the right and left sides in. Press down on the seal.
7. Gather dough and flip over -- seam side down -- and pat to dislodge any excess flour.
8. Return dough to mixing bowl and cover with oiled plastic wrap to rise for 1 hour.
9. Return the dough to a lightly floured work surface. Pat into a round this time and divide into two equal pieces.
10. With your hands, gently shape each piece into a rough oval. Again, avoid deflating any air pockets, you want to keep those.
11. Cover with plastic wrap and let rest undisturbed for half an hour.
12. Sprinkle a wooden peel with some coarse cornmeal (I used fine cornmeal and when I put it in the oven -- all hell broke loose, smoke everywhere!). Set one piece of dough on a floured work surface and press to flatten just slightly. Then fold in the same fashion as you did before. Then roll the to-be-baguette until it is approx 16 inches long.
13. Repeat with other piece of dough.
14. Place both to-be-baguettes on the peep, cover with plastic wrap and let sit for another 30 minutes (you're almost to the good part -- just hang in!!!).
15. While you wait, place a baking stone on the floor of your oven and preheat to 450 degrees F.
16. Use a sharp knife to slice four shallow slashes diagonally down each loaf. Then carefully slide each onto your baking stone -- maintaining their shape as much as possible.
17. Bake until golden brown (about 30 minutes). Transfer immediately to a cooling rack.

Are you still with me? Yeah. This recipe is LONG. And HARD. That's what she said. But, really, it's worth the effort -- after all, baking bakery-style bread is fun and gives a great feeling of accomplishment.

Now, I don't quite know what happened, but the bottom of my loaves burned badly. I'm almost 100% sure it was because I used fine cornmeal. So, don't make the same mistake I did. This baguette is best straight from the oven. Or the same day it's made. If you must save it for a rainy day, it'll last in the freezer (wrapped in tin foil or plastic wrap) for up to three weeks.

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