We had a challenge this week here at FF: Find the BEST EVER “fill in the blank”. It was like Mission Impossible and I was SO up for this challenge. Since many of you have commented in the past that breakfast is a tough meal to change up, I thought I would share a dish that is as fun to make as it is to eat!

You may have heard that EVERYTHING is BIGGER in Texas…and it is true. Even Breakfast is BIGGER in Texas. I want to introduce you to the Texas Skillet–a breakfast any cowgirl would be proud to serve!

I must admit that over the past three years, I’ve honed my own recipes for this dish that quickly became a family tradition on Saturday mornings. I thought that NONE could rival my own…until a little breakfast bistro came to my little town. Egg Cetera! (Cute name, huh?!)

Egg Cetera literally dominates this style of cooking and offer SEVEN varities of this breakfast dish. Not to be outdone, I’ve stepped up my game in the skillet cooking department. And since y’all can’t get here, I’m going to do the next best thing. I’m bringing it to you. Let’s get started…

The Skillet. Not just any old skillet will do. You need a black iron one! The older it is, the better “seasoned” it will be. A “seasoned” skillet is one that has been in a fire pit to burn off old “stuff” and prepare it for oiling. Traditionally, lard was used to oil them. But I use peanut oil and get the same result.

No skillet you say? Never fear. I found a great one courtesy of Camp Chef that will do the trick if you don’t own one already. They’re “pre-seasoned” and ready to go!

The ingredients. In season veggies are a must, so depending on what’s in season you may add or substitute ingredients for that fresh from the garden taste! Most ingredients in this dish are from scratch, so you’ll need to do a little prep work the day/evening before–but it is worth it!

Shopping list:

• One dozen eggs (Free range, organic are best)
• One 3 lb bag Red Potatoes
• 6 Big Boy Tomatoes (when in season) or one 16oz can Diced Tomatoes
• 3 Roma Tomatoes
• One medium red onion
• Minced Garlic in jar
• 1 bunch of Fresh Rosemary
• Sour Cream (the REAL stuff!)
• 1 package of Shredded Cheddar Jack cheese
• 1 small bunch of Green Onions
• 1 package center cut bacon (I use Hormel)
• 1 package of ham chunks (I use Hormel)
• 1 package of breakfast sausages (I use Tennesse Pride)
• 1 bottle of Habanero Pepper Sauce (found in the condiment aisle)
• 1 small bunch of cilantro (may substitue dried if needed)
• 1 bottle of Lea and Perrins Worcestershire Sauce
• 1 lime
• Sea Salt (fine ground)
• Black Pepper (fresh ground)

Prep Work:

The day before, I always make my own salsa. There’s nothing like it and you won’t believe how easy it is!

Edie’s Fresh Salsa:

In your trusty food processor, place 6 seeded and diced Big Boy Tomatoes (you may use one 16oz can of diced tomatoes if out of season) Remember that in Texas tomatoes are ALWAYS in season–thanks to the heat. lol

Next add 2 TBSP of minced Garlic, 2 TBSP of Worcestershire Sauce, a few handfuls of chopped Cilantro, 1/2 cup of red onion diced and juice of one lime & a pinch of sea salt. Blend in your trusty food processor to desired consistency. My family prefers that it be well chopped, however yours may prefer chunky style. Last you’ll add 2-3 TSP of Habanero Pepper Sauce to taste. We like it HOT and the heat will sneak up on you–especially since it will chill overnight in the fridge.

The Morning of Prep Work:

Dice your Red Potatoes into even pieces, leave skins on–so rinse and scrub them first! I use a half to a whole bag depending on how many I’m cooking for. Set aside in bowl.

Remove the rosemary leaves from a few sprigs by running you hands along the stem moving outward. Add to potatoes in bowl.

Cut Bacon, Sausage and Ham into bite-sized pieces.

Dice your Roma tomatoes, chop your green onions and the other half of the red onion you used for the salsa. I keep my chopped veggies on my BIG cutting board next to the stove so that I can get them into the pan easily!

Let’s get this Skillet going!

Fire up your skillet on medium heat and start to brown your meats. (bacon, ham and sausage) Push to the outer edge of the skillet to keep warm. Next, add the potatoes, red onion and rosemary to the center of the skillet in the drippings rendered from the meat. Add salt and pepper to taste. Brown potatoes on both sides to desired crispness. Push to the outer edges of the skillet to prepare for the scrambled eggs.

Whip eggs in bowl in pour in center of skillet. Scramble. You may also make the eggs over medium or over hard if you prefer them that way.

When eggs are complete, you will remove them from the pan while you mix the potatoes, onions, meat in the skillet. Next top with scrambled eggs. Next add cheese, sour cream and green onions to taste. Top with salsa as the final garnish and DIG IN.

I hope that you enjoy this dish as much as my family does. I’ve included some pictures from the “Country Skillet” taken at Egg Cetera.

If you’re itching to try MORE Iron skillet cooking, I included a great recipe book for you! Simply CLICK the picture below. Enjoy!

I got a HOT tip today about a wonderful cause:  Share Our Strength’s “Great American Bake Sale”!

If you’ve not heard, Share Our Strength is a national organization working to make sure no kid in America grows up hungry. These Great American Bake Sales raise funds for after-school and summer feeding programs–food programs that many kids depend on when school is not in session.

The fabulous Kate of Stolen Moments Cooking is lending a hand by hosting a VIRTUAL Bake Sale.  She’s teamed up with several fellow Foodie Bloggers and others to compile 5 FABULOUS recipe e-Books for your enjoyment.  100% of the proceeds raised through the selling of the e-Books will go directly to Share Our Strength’s Great American Bake Sale program.

The COOLEST part–All of the ebooks may be purchased for the donation amount of your choosing.  You can give as MUCH as you see fit and it is our hope here at FF that you are as generous as you can be for these kids.

Great work Kate, fellow Bloggers and Share Our Strength!

This is a continuation of my CBC with Janet from Educate Empower Enjoy.  In Janet’s last post, she asked:

Edie, since you have two kids, how do you handle the many different culinary “opinions” in your home?

GREAT question!  I have two boys who are different as night and day.  In fact, it’s like they’re from two different planets sometimes.

My oldest is a breeze to cook for.  He eats a variety of veggies and meats.  He’s not afraid to try new things.  He’s my official “taste tester” for the family.

My youngest is a different story.  Having been a premature infant, Tyler struggles with sensory integration quite a bit still.  That means that if he doesn’t like the “feel” of something, no matter how good it tastes, he won’t eat it.  He eats very few veggies and even less meat.  Following the advice of his pediatrician we have the following rule at our house:  Try two bites of a new food. Then if he doesn’t like it, he can have a peanut butter sandwich.

I know that seems harsh but I can’t spend all my time in the kitchen and I’m not a short order cook!  There have been many nights that a PBJ sandwich was the meal of choice.

To keep this to a minimum, I let my boys suggest meal ideas when we plan our meals for the week and make our grocery list. I also bring them with me to the store to help me do the shopping.  Yes, it takes longer BUT they really get into helping me.  I find it makes them more likely to eat what I cook as opposed to begging for something else. (Like McDonald’s)

This weekend we went grocery shopping and I went with list in hand derived from my menu plan(YAY me!).  Since I’ve been trying to focus on cooking meals from scratch in an effort to cut back on processed foods, (and trim my waist line) I’ve spent more time in the kitchen than I really have to devote these days.  I really miss my quick fix freezer meals from the store–if only for the convenience factor.  So my question to you is:

Have you had the chance to adapt any of your favorite recipes for “freezer cooking” to lessen your time in the kitchen yet provide a wholesome meal for your family?  How do you take “help” from the store and still feel good about what you and your family are eating?

Follow me to Janet’s blog for the rest of the story…

As Cee (the other FAB intern here at FF) stated in her last link love post–we’ve discovered stumbling. It sounded a bit confusing to me at first but NOW I find it totally addictive and oddly relaxing. Here are some GREAT new foodie finds for you because I just couldn’t keep them to myself.

Any breakfast lover’s out there? I LOVE breakfast. It’s my favorite meal of the day–next to lunch and dinner! Being the weight conscious diva that I am, a sweet breakfast that can be made with WHEAT flour is right up my alley!

I’m always open to be fed anything delicious! This site has one amazing low cal yet high antioxidant smoothie that even your kids will love to slurp down.

I have a friend who suffers from gluten intolerance. She always struggles to find recipes–especially for baked goods. This cake is spiced just right! One note: a commenter suggesting adding more oil and less applesauce to yield a moist cake.

Not to harp on the waist management topics, but it IS almost bathing suit weather! YIKES! Here’s a chance to drown your sorrows and eat your waist away with this WW shrimp dish. Talk about being a yummy mummy!

Beans, Beans the musical fruit…This recipe will truly be music to your ears if you love beans (like my family does!) It’s a fresh approach to putting some spring in your beans.

Any Chinese Food lovers out there? I LOVE it but as we’re cooking more at home these days, I haven’t had it as often as I’d like. However, this lady served up some fierce competition for her neighborhood joint but in a healthier way that has me ready for the chopsticks!

I promise that I do NOT have a preoccupation with beans but I found another recipe that was TOO interesting to pass up. In fact, it’s a twist on an American Favorite–Beef Stew. This one is so tempting that it is on my menu for this week.

What’s for dinner tonight at YOUR house?

“Edie, I am curious, you mentioned in your original post that women have a difficult time talking about their weight. Why do you think that is? We can talk about everything else with great ease, but for some reason weight is a taboo subject reserved for group meetings and the church confessional.”

You are SO right, Janet. Women literally share everything but this. I’m of the opinion that we see weight gain and/or the resulting health consequences as personal failures. I certainly did. Now keep in mind that I, like many moms, never had weight struggles until I had children. For me it started with the trying to get preggo process because I went through fertility treatments which resulted in raging hormones and out of control hunger. You can see where I’m going with this.

After months of treatment and weight gain, I was successful becoming pregnant but with the terrible pregnancy that ensued, I gained over 75 lbs! The REAL problem was that I now had high blood pressure as a result.

My doctor plainly said, “Lose the weight and you can get off medication.”

“No problem”, I said to myself.

But it WAS a problem because I TOTALLY expected my body to go back to how it was and in RECORD time. After all, if celebrities can pop out a kid and be back on screen in 12 weeks, then so can I! Not hardly.

What I failed to realize is that those “celeb moms” have personal trainers, chefs and Nannies! It’s their full time job to look good and so they do. Who can compete with that?

And that brings me to the actual point of sharing this story. Whether we admit it or not, women are competitive creatures. We all want to be the “hot” one. Admitting weight struggles to other women is almost as difficult as admitting it to yourself.

OH YEAH, I was in denial. It took seeing myself in photographs to realize that there was a problem. (Not fitting into my clothes, headaches, fatigue, insomnia–those were not big enough clues for me.)

So I’ve yo-yo’d up and down for 7 years now. I am finally tired of being sick and tired. As I’m approaching my mid 30′s, I realize that with my family history I could be in for some BIG problems if I don’t do something now to get control and get healthy.

My struggle is two fold: I HATE exercise and I don’t want my boys (ages 5 & 7) to feel that mom is constantly on a ‘diet’. (In fact, that word is BANNED from my house.) One of my fears is that my boys will somehow internalize mom’s attempt to gain control of her weight and equate that with the fallacy that beauty is a certain size.

So Janet, my question for you is: How are you incorporating lifestyle & menu changes into your family life in such a way that it truly becomes a “healthy habit” for life?

For those of you not familiar with a CBC, it stands for Cross Blog Conversation.

I’ve been blessed with the opportunity to have some heart to heart CBC’s with Janet of Educate Empower Enjoy — “a site dedicated to helping women educate themselves, empower each other, and enjoy our crazy lives!” How cool is that?? In addition to runing a pretty fabulous blog, Janet is a full time working mom outside the home in the field of Special Education.

In preparing for this assignment, (Yes, Kelly gives her interns HOMEWORK!) I realized that Janet and I have something in common. In fact, I’d venture to say that many of YOU share this same commonality. We struggle with our weight. It’s not a pleasant subject, but in the interest in helping our readers and families improve their health, I thought it a fitting subject..no pun intended.

I want to THANK Janet for being so brave, open and honest to discuss this with me–and you! So, let’s get this conversation started…

Janet, you list top 4 reasons for wanting to become “healthy” not “skinny”. What do you believe the difference between the two to be? Do you think the number on the scale matters? Why or Why not?

Follow me to Janet’s Blog to read her answers and questions for me. Then, follow me back here at FF. See you soon!

Shynea is a SAHM of 4 boys–yep ALL boys! She and her family live on one income, as many families do. Her blog started out as a place to chronicle her family life but has taken on a life of its own as she has shared her techniques for stretching her family dollars as far as they can go.

She is a masterful at CVS’ing, coupon clipping and saving money any way that she can so that her family can feel and look like they “live large”! You’d never know it’s on a budget. Cee Tindall and Edie McRae, two FAB interns at FF, dug deep this week for you so that we ALL can learn to pinch a penny…’till it screams!

We’ve heard a lot about CVS’ing. What exactly IS that? Where do you start?

CVS’ing is so much fun. But besides that, it has saved my family SO much money on our daily hygiene products. I no longer have to pay for toothpaste, shampoo, deordorant, razors, diapers, and so much more.

What CVS’ing is playing the drugstore game at CVS; combining your coupons with CVS’s sales and ECB (Extra Care Bucks) to get the most savings possible. I do it because my family lives on one income right now, and a big portion of our budget went to our daily hygiene products. We have two babies in diapers, so if you’re a mom, you know that that isn’t cheap.

It doesn’t take much to get started CVS’ing. I have an entire tutorial series.

On average, how much money do you save your family on groceries each month/week by utilizing coupons?

I have cut our budget by over 60% a month since “couponing”. I use to spend $750 a month on groceries alone. That didn’t include diapers, diaper wipes, shampoo, etc… Now with “couponing”, I spend about $350 – $400 a month on groceries and hygiene products. This also includes the occassional treat of eating out. (Which I use coupons for as well, and usually go on the nights where children eat free.)

You talk about budgeting in your blog and how it helps to plan your saving strategy. How did you start budgeting effectively to avoid adding Ramen Noodles as a food group?

Budgeting was very hard for me at first. I went from never making a written account of how I spent my money, to writing down everything my entire family spent. It was hard. It was also an eye opening moment as well. I saw that we spent a lot of money every month on frivolous items.

I would say the easiest way to start is by writing down every penny your family spends for an entire month. Even if you just buy a candy bar, write it down. After the month is over, look at your list. You are going to be shocked. I can guarantee it. You will see right from the beginning things you can cut back on.

Using coupons and budgeting doesn’t mean that Ramen Noodles will become your main food group. I have to say that my family and I eat more name brand food items now then before. It’s just a matter of catching sales and combining them with coupons.

What role does menu planning play in your home and how has it given you more quality time with your family? And how do you keep it all organized?

Menu planning has played a big role in my home. It has allowed me to not spend thirty extra minutes every night wondering what I’m going to cook for dinner. I sit down on Sunday and write down my menu for the following week. I post it on the refrigerator, that way each morning if I can start preparing for dinner.

I don’t like staying in the kitchen. So EVERY meal that I prepare for my family takes approximately 30-35 minutes from start to finish. There are the few execeptions, like when I make quiche, but it is only 15 minutes of prep time for me and then 35-40 minutes of baking time. I no longer get frustrated in the evening.

We too LOVE quick meals. How do you incorporate your favorite quick meals into your “couponing” strategy?

It has been so easy for me to incorporate my favorite meals into “couponing”. My family loves hamburger meat. I make tacos, hamburger steaks, shepherds pie all with hamburger meat. I use my strategy of knowing when items will usually go on sale, or are marked down, and I will stock up on it. It allows me to get the items that my family loves for cheap. That way I can prepare our favorite meals more often.

For a mom who is overwhelmed with the thought of adding ONE MORE THING to her “To Do” list, how would you explain to her that it is worth her time to help save money for her family with some of these tips? Where would you suggest she start?

Who wouldn’t love adding more money into their family’s savings account? That alone would be motivation to start couponing. I’m not saying that when you first start “couponing” you will notice a HUGE difference in your savings. But once you get the hang of it, and you start catching on, your savings will start piling up. Use the money that you save and put it into a family vacation account. That is my motivation. I would suggest that you start by doing a budget. Allot a certain amount of money towards groceries and use coupons to help you meet those goals.

How has your frugality rubbed off your children? Do you feel they value a dollar more than other children do?

My two oldest sons are still learning the value of a dollar. There are some days where they understand the meaning of saving money and doing things frugally, and then there are other days where they still want that Happy Meal.

So, we’re hearing that motivation is key for ALL of you to keep making the effort? What is your goal for this year’s savings?

I use that money that I save and put it away for a rainy day. Also, we want to go to Disneyland this year to meet Mickey Mouse

You know what Shynea? We’re CERTAIN you’ll reach that goal…and that you’ll do it UNDER budget! Thanks for sharing your time and talents with us.

In an effort to live the “Law of Frugality” and help our kids adopt the “waste not” attitude, my cooking and ‘left-overs’ storage habits have gotten a major overhaul.  One little gadget that I’ve grown to LOVE is my Tupperware Rock’n'Serve.

Last Summer, a girlfriend down the street had a Tupperware party and I reluctantly went.  (No offense to you Tupperware Diva’s out there.)  That night, I purchased a “Rock’n'Serve” set because the hostess swore on the life of her child that this thing could go from freezer to microwave to table in literally minutes!  She also  promised to buy it back from me if I didn’t LOVE it…needless to say, I’m a sucker for a challenge, but I’m also a BELIEVER in this awesome microwave cooking gadget.

For months now, I’ve cooked everything from FROZEN Talapia fillets to Marinated Veggies in this thing–ALL in my microwave, under 10 minutes cook time!  WOW!  Recently, a little “tip” from the Tupperware lady came to my email inbox.  She reminded me that I could store meals in my Rock’n'Serve without the fear of freezer burn. (for up to 1 year!)  I decided to put it to the test.

How???  Well, 3 weeks ago I made some Dirty Rice.  Let’s say that it was enough to feed an army, as my recipe yields enough to feed 12 adults.  So, I pull out my trusty Rock’n'Serve set and fill her up.  I placed it in my deep freeze with a date label and forgot about it.  Until tonight. I thawed pork chops but didn’t have anything in the pantry to go with it.  I hated to run to the store for one little thing.  Then it hit me…

Dirty Rice was out of the freezer, in the microwave and ready for the table BEFORE the chops were done!  No freezer burn.  Tasted great–especially since it was one less thing I had to prepare tonight.

As a disclaimer, I do NOT sell Tupperware but I use it!

If you’re looking for a great product that will be well worth your money (considering it has a LIFE TIME guarantee) then you might want to look up your local Tupperware lady.  If you don’t have one, you can find one on their site.  It’s NOW called the Vent’n'Serve, as it’s been updated–according to the Tupperware site.

Two interns here at FF, Edie McRae and Cee Tindall, have once again combined efforts to interview another special lady for our Buzz a Mom series.

Kelli Claypool, of Brief Case Diva fame, is a successful Business Coach, Writer, Blogger, Marketing Diva, Mother and Wife.

So how does a woman who can’t stand the sight of raw meat navigate the kitchen?  With goggles, gloves and Pink Stilettos, of course!  Let’s zoom in to the interview to find out more about this intriguing Diva!

Hello Kelli and thank you for taking the time to do an interview with us.  We noticed while reading your blog that you say you were NOT made for the kitchen.  You also share that your wonderful hubby does the majority of the cooking.  How fabulous to have such a great guy!  How has his taking on the kitchen duties helped you in developing your business?

Yes, my husband does do ALL the cooking and we are grateful that he does.  The smoke alarms go off with me just walking in the kitchen and the Fire Department is on speed dial!  Cooking is definitely a weakness of mine and I have no future plans on making it a strong point.  With Jules (hubby) taking on the cooking duties, it frees me up to do other things like working, playing with power tools in my workshop, helping with homework, etc.

What is your view on women doing all the cooking & cleaning in the house AND working a full time job/running a business?

As long as they find a few minutes of “personal time” each week, I think it’s great!  Having personal time to refocus is very important for body, soul and spirit.  Plus, the family benefits when Mom is relaxed and not stressed.

In her attempt to cut the amount of Coke she drank each day, (and we’re talking upwards of 24 a day) Kelli made a bet with her son that she would go 11 days without ANY Coke.  She won!  It was no small feat as only you would know if you have ever stopped your favorite caffeinated beverage cold turkey.

Since your Coke challenge success, how do you feel about drinking Coke now?  Have you gotten used to water at all?

Thanks to my son (my accountability partner), the No Coke Challenge was a success.  I do have a Coke every now and then, but find that I cannot finish the whole can/bottle because it’s too sweet.  My drink of choice is now juice or lemonade.  No, I still cannot stomach water.  But hey, lemonade IS made with water, right?  Well, that satisfies the “must drink water” rule.

What is ONE food that no Diva should be without? Why?

A secret stash of chocolate.  My favorite is dark chocolate. (Godiva, of course!)  You just never know when you may need that extra indulgence during the day.

I’ve been guilty of hiding chocolate from my huddy and kids.  Do you have a “secret” indulgence that you keep hidden away?

Oh yes girlfriend, I do!  I hide SHOES!  With having 207 pairs of shoes, my husband made a rule that when a new pair comes into the house, an old pair must leave the house.  Well, what he didn’t make clear was that they had to be a pair of MY shoes that left the house.  Let’s just say that my son’s feet grow very, very fast.

How can one be “DIVALICIOUS” and get dinner on the table by 5?

There’s a Diva in all of us.  I define being a Diva this way: “DIVA–the GOOD Four Letter Word!  A confident woman who is strong in her faith, blessed by her family and who encourages others to rise up to their greatest potential.”  With that being said, order Take-Out to ensure dinner by 5!

We certainly had a blast getting to know Kelli and share a look at her life behind the scenes.  If you’re an aspiring Diva, check out Brief Case Diva and in the words of Kelli, wear your heels with pride!

Does your table seem less “welcoming” now that you’ve tightened your purse strings?

Never fear! We, at Family Foodies, are here to let you know that you can eat WELL even on a shoestring budget!

I spent some time this week going through some of my favorite recipes to see what I could do to “trim the fat” so to speak from the cost of the meal without sacrificing TASTE! I have two words for you: Mission accomplished.

Below you will find shopping lists and recipes for 5 FABULOUS meals (to feed 4-6)-all for an average of $5! And if you’d like to ADD to my list, by all means do! Let’s get started.

(1) One Pot Chili

You’ll need:

• 1 lb ground chuck (Turkey or chicken would do too!) $1.99 **on sale this week**
• 1 small yellow onion, chopped $.25
• I can Bush’s Chili Starter (Mild or HOT!) $1.49
• 1 16 oz can diced tomatoes, undrained (HEB store brand) $.79

Total Cost: $4.52

What you’ll do:

Brown ground meat with chopped onion and drain.

Add Chili Starter and Tomatoes, un-drained.

Stir, bring to a boil. Then cover and simmer for 20 minutes, stirring occasionally.

**You can add cheese, sour cream or even corn chips if you like. Just use what you have on hand.**

(2) Taco Pasta Bake

You’ll need:

1 Box Deluxe Shells and Cheese Dinner (HEB Store Brand) $1.29

¾ lb Ground Beef $1.77

Taco Seasoning Pack, Mild or Spicy (HEB store brand) $.22

Ready Mix Side Salad (HEB Store Brand) **Free with Ground Beef and Taco Seasoning Purchase**

Total Cost: $3.28

What you’ll do:

Cook pasta shells according to box directions.

While pasts is boiling, brown ground beef and add taco seasoning mix.

Add meat mixture to cheesy shells and mix well.

Serve with Side Salad!

(3) Chicken Pot Pie Bake

Youll Need:

• 1 Pack Shredded Chicken Breast $1.25
• 1 package of frozen mixed veggies $.89
• Salt/Pepper/Seasonings to taste (I use Tony’s for a KICK!)
• 1 can Cream of Chicken soup (or whatever you have on hand) $.49
• Small box Bisquick $2.19

Total Cost: $4.82 (though your cost will be less if you have Bisquick on hand already.)

What you’ll do:

Preheat oven to 400-425 degrees.

Combine chicken, veggies, soup and seasonings in a bowl. Utilize cooking spray in a casserole dish and transfer ingredients from bowl.

Mix the Bisquick to a “pourable” consistency, like pancake batter. (HOT TIP: Add in a bit of garlic powder, salt and pepper for extra flavor!) One cup was enough for me to cover the ingredients.

Pour the biscuit “batter” over the top and bake until the biscuit topping is nicely browned. Approximately 35-45 minutes

(4) “Fake Out” Potato Soup

You’ll need:

• 1 can Evaporated Milk $.49
• 2 cups Chicken Broth $.69 (Or 1 cup of Chicken Stock plus 1 cup water)
• 1 can Cheddar Soup $.59
• 1 can Cream of Chicken Soup $.49
• 1 large bag of frozen cauliflower $.89 (You could also use one fresh head of cauliflower)
• 1 cup cubed ham $1.50

Total Cost: $4.65

What you’ll do:

This is a crock pot classic! Mix all ingredients together; place in crock pot and simmer on low for 6-8 hours. You can ALSO do this “30 Minute Style” by steaming your cauliflower first prior to cooking all other ingredients on the stove.

(5) Spaghetti and Sausage

What you’ll need:

• 1 lb Italian Sausage (or meat of your choice) $1.99 **on sale this week**
• 1 Large Jar of Ready Made Spaghetti Sauce $1.89
• 1 package of Spaghetti Noodles $.59

Total Cost $4.47

What you’ll do:

Brown Sausage in skillet with EVOO (extra virgin olive oil) and drain.

Add jar of sauce, stir and simmer on low heat for 20 minutes.

Boil pasta and drain. (Don’t forget to salt your water before adding pasta. This is your ONLY chance to add flavor to your noodles.)

Cover pasta with meat sauce and enjoy!

I hope you all enjoy these meals with your family–as I know I will…since I’ve ALREADY planned these meals for the next 5 days! What are YOU having for dinner?

This past week, I’ve had the opportunity to cook for an army as our household expanded with the arrival of family for Spring Break.  This gave me the chance to try out new recipes.(successfully, I might add.  YAY me!)

Although I do not bake, per se, I do LOVE to eat a great tasting cake.  Better yet, one that looks as good as it tastes.  Feast your eyes on THIS masterpiece.

I also discovered that cookies CAN cure you of almost anything!

I don’t know about you, but I love cookbooks.   The trouble is finding ones that are also practical to use in your everyday cooking.  This blogger did the leg work for me!  She found a great one that focuses on money saving meals!

What about an 86 Calorie BROWNIE?!!  Yeah!  It’s true.  (Can you tell I was on a dessert kick this week?)

As a TEXAN, I can attest to the fact that it is indeed a whole different country!  We have cuisine all our own.  Here’s a great intro to Tex-Mex with my favorite soup!

And if you need some “tweaked” tips, Cee is your gal!  I learned that dates on food don’t necessarily mean what you think.

Thanks to you all for making my kitchen a better place to eat!

Sadly, this has been an area where our family has been lax for quite some time.  It really hit me like a ton of bricks when I was cleaning out the fridge recently.  We waste TOO much food.

This seems quite odd to me considering I grew up in a household where I was reminded that there were starving children in Ethiopia every time I didn’t clean my plate.

As part of our family’s effort to instill fiscal responsibility in our children, we’ve chosen to adopt the “waste not” attitude when it comes to left overs.

Children learn what they live.  So, I’m starting with ME. I’m giving myself an attitude adjustment when it comes to wasting food.

After some thought and consideration, I’ve committed to try the following:

1.  Freeze left over portions in single-serve size for easy access and use as opposed to sending them to the fridge to die a slow death.

2.  Institute a “left-over” night for dinner.

We actually tried this out last night and it worked beautifully.  Each member of the family was able to choose thier own dish “left-over” from previous meals.  To reward ourselves , I simply baked some cookies for dessert.  (There were NOT any cookies left over…IMAGINE!)

3.  Better menu planning.  For example, if I make a pot roast.  I will make enough that the “left overs” can be turned into barbeque sandwiches or stew.

4.  Portion control.  Reality is that my eyes are sometimes bigger than my stomach!  By only cooking what we NEED as opposed to what we may THINK we need, there will be less food to waste.

I am excited to see how these changes will make a difference for our family–not only in teaching our children important life lessons, but assisting with decreasing our food budget.  After all, if our food goes further that’s less trips and money spent at the grocery store.

I’d love to hear how your family has successfully tackled this challenge.

I read an interesting article today at WAHM2.0 about Cabin Fever and it got me thinking…I SO have cabin fever when it comes to my eating habits! I’m obsessed with getting some “Spring” into my life, BUT I’m not ready to roll out the Bermuda shorts just yet.   Why???  It’s a little problem I like to refer to as “THUNDER THIGHS”!  Does anyone else have this problem??

All winter long, I’ve indulged in comfort foods to keep me warm and cozy.  Heavy soups, sauces, breads…the thoughts make my mouth drool.  Where was I???  Oh yes, comfort foods.  All that self comfort has taken a toll on my thighs (among other areas) and now it’s time to liberate them from the Spanx.

What’s a girl to do?  I can’t change overnight?  Can I?!!?

Yes and No.  Yes, I can initiate change but No the results won’t be seen as instantly as I’d like.  After consulting with a nutritionist, I thought I would share a few suggestions that she gave me.  It’s all about incorporating baby steps into your daily routine to help them become healthy habits for life.

Tips to put some “Spring” in your eating habits:

1. Water loaded Veggies (Like Cucumbers) help flush your system, fill you up and meet your water requirements for the day.

2.  Brown rice is a great side dish, especially when paired with grilled veggies.  (Tip:  Most restaurants will make the substitution–you just have to ask!)

3.  Spring Mix Salad with Balsamic Vinaigrette is a FAVE of mine.  (Tip:  Add a few “slivered almonds” for an added crunch and dash of protein.  SKIP the croutons and cheese!)

4.  Utilize your grill and pick up springtime veggies:  Yellow Squash, Purple Eggplant, Sweet Peas, Mushrooms, Red Onion, Zuchinni (Lite Italian Dressing is a GREAT marinade for these)

5.  Bake or Grill instead of frying.  We love fish this time of year.  Talapia is a great choice because it is a white, flaky fish that takes on the flavors of what you season it with.  High protein, Low fat–GREAT combo!

6.  Opt for water throughout the day instead of hot beverages (skip the gourmet coffee place).  The extra calories can be utilized elsewhere–like a light dessert!

7.  Eat seasonal fruit in the a.m. paired with oatmeal (plain).  Honey Crisp apples are high in fiber, have a sweet taste and a big crunch!  You’re more likely to burn off the calories if eaten earlier in the day.

8.  Get MOVING! Even 10 minutes of walking a day can make a difference!  And if you’re anything like me, you might want to shave your legs first so you don’t start a forest fire!

I’d love to step out of the shower one day soon and shout to the word, “I LOVE my thighs!”

It’s my new mantra.

I. Love. My. New. Thighs!

With me??  Share your “baby steps” below.

“If you’re lucky enough to be Irish, you’re lucky enough!” some say.

In honor of St. Patrick’s Day, I thought I would share a little “Luck-o-the-Irish” with you and give you some fabulous tips for Corned Beef that is SO good you’ll SWEAR you’re Irish. (At least for today!)  This is my MIL’s special Corned Beef with plum sauce and new potato recipe.  Enjoy!

You’ll need:

3lbs of Corned Beef Brisket w/seasoning’s packet  (Sam’s Club has an AWESOME one in their meat case)

1 bag New Potatoes (For a side dish)

1 jar Plum Jam (For Plum Sauce)

Worcestershire Sauce

Red Pepper Flakes

Garlic (minced)

What to do:

Place corned beef in large pot or Dutch oven and cover with water.

Add the spice packet that came with the corned beef.

Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 2 1/2  hours or until tender.

For the Sauce:

Take 1 cup of Plum Jelley (I use Smucker’s brand) and add 1 cup water together in sauce pan.

Add a few splashes of Worcestershire Sauce, Red Pepper Flakes to taste and 1 clove garlic minced.

Bring to a boil and then simmer uncovered until reduced by half or to desired thickness.

Drizzle plum sauce over sliced corned beef just prior to serving!

For the Potatoes:

Scrub potatoes and place in steam bag for microwave.  Sprinkle with Parsley, EVOO, Sea Salt to taste.  Steam in bag according to directions. (Mine take approximately 10 minutes in microwave)

One of my all time FAVORITE desserts is bread pudding!  Thanks to having had family in the restaurant business for many years, we’ve got some AMAZING recipes.

I’m proud to share “Mother’s Bread Pudding” from the world famous Mother’s Restaurant in New Orleans–a family tradition.

From my kitchen, to yours!

Mother’s Bread Pudding
20 cups Stale French bread (About 5 loaves)
2 oz Brandy
6 Whole eggs
1-1/2 qts. Whole milk
3 tbs. Brown sugar
2 cups Granulated sugar
3 cups Fruit cocktail, in syrup
1/2 tsp. Nutmeg, ground
3 tbs. Cinnamon, ground
1 oz. Pure vanilla (triple this amount if imitation)
2 sticks Butter, softened to room temperature

Preheat oven to 350 degrees F. Lightly grease the bottom and sides of an 8″ x 10″ (3″ deep) baking pan with butter. Combine all ingredients in a large mixing bowl and mix until all the bread is broken into small pieces. Pour mixture into baking pan and bake at 350 degrees for approximately 90 minutes, until edges and top are browned. May be served hot or cool to warm or cold. Top with buttered brandy sauce. Yields 24 servings.

Buttered Brandy Sauce
1 cup Butter, clarified
1/8 tsp. Cinnamon, ground
1 pinch Nutmeg, ground
2 tbs. Dark brown sugar
1 oz. Brandy

Combine all ingredients in a medium saucepan. Raise to a boil, then hold warm in a double boiler or a pot set into another pot of hot water.

Tips:

1.  The more stale the bread is the better it will soak up the wet ingredients.

2.  You can skip the fruit cocktail if you would prefer it plain.

3.  You can also skip the brandy and make a white chocolate sauce with imitation rum flavoring (that’s what I do!)

This week, Moms Talk Network is continuing our “Buzz a Mom” series. It’s a fun and unique way of learning about a blogging mom from the Moms Talk Network of blogs. If you would like extra exposure for your blogs, contact mom@momtalknetwork.com

This week’s featured mom is Alyssa Avant a Christian writer and speaker, blogger, podcaster, and business owner. Oh yeah, she’s a wife and mother in addition to all that! Needless to say, she has to be organized to juggle it all.

We interviewed her about how her planning and organizational skills have helped her to utilize coupons to trim the family food budget. Here’s what she had to share…

As the busy WAHM that you are, how do you find time to clip coupons?

This definitely can be a struggle. But for me in order to get “anything” done I must prioritize my time well and have some semblance of a “routine” as scary as that sounds. This helps me to be able to have days that I focus solely on family and “household” things such as coupon clipping.

My coupons seem to sit in a giant Ziploc bag and expire before I use them. Can you share any organizational tips for managing and use of coupons?

The best way I have found to organize coupons and one that I see a good many couponing moms I have met online using is a coupon binder. This binder, organized with photo album inserts or baseball card inserts and separated with labeled dividers can really whip your couponing into shape and keep you super organized.

Do you utilize any online coupon clubs to print your own coupons?

I use quite a few online places to print coupons. These include:

• Coupons.com
• CoolSavings.com
• CouponMom.com
• Smartsource.com

I am also a member of Hot Coupon World and A Full Cup, both websites that allow you to search coupon databases, post in forums and connect with other couponers.

How do you incorporate coupon purchased items into your meal planning for your family?

I plan my menus around the sale circular and what items I have coupons for as well as what items are already in my pantry. I am attempting to create a stockpile of commonly used items which will save me even more money.

Great tips Alyssa! Thanks so much for sharing with us.

Let’s see how she feeds her family:

I notice you do “Menu Plan Monday” each week. How do you decide what to have on your weekly menu?

I have been “menu planning” for my whole marriage of almost 9 years, therefore Menu Plan Monday was natural for me. I love participating and find it helpful as well as fun. In order to determine my “menu” each week I sit down and begin to write a grocery list. I try to buy things that are on “sale” and use any coupons I have that match. Besides that I also ask my husband what he’d like to have and we come up with a list. I have “family favorites” we do often and I save old menus to be able to use the ideas again.

What day of the week do you plan the next week’s menu? What inspires them – Left overs? Panty stockpile? Cravings? Time of year?

I plan my menus towards the end of the week, usually on Friday or Saturday as I usually grocery shop on Saturday or Sunday these days. This has varied over the years. I do try to use items we have stockpiled, however we do not do leftovers much as my husband is a big eater and any leftovers he’ll often take for lunch the next day.

Since you have 3 little ones under the age of 6, do you have any tips to share with us about feeding them nutritious meals that don’t break the budget?

Most all of my meals are healthy. I don’t often do things that are convenience type foods unless it is for lunch on the weekends since we try to make those “simpler” things such as corn dogs or sandwiches. However, my weekly night time meals are usually a well -rounded meal with a meat and 2 veggies. This is how my mom cooked and I have followed suit. To save money, I always buy items when they are on sale and I use coupons. I don’t buy expensive cuts of meat and I just started purchasing bone in chicken rather than boneless skinless, and skin and debone myself.

How do you deal with any of your children’s dislikes of food or possible
Food allergies ( I seen you have one who has asthma)?

My oldest son does have allergies but they are related to mold, dust and grass, so no food allergies, however my children can be a little picky. Luckily, my children do like most of the foods I make. My daughter’s favorite drink is milk and my son will choose water over other drinks any day. So, I guess I am lucky.

Alyssa also has these words of wisdom for us about planning our meals:

Planning is so important as a busy mom. Feeding our children and families should be a priority so proper planning allows me to do this even with a busy schedule. You can always feed your family healthy meals if you plan adequately and shop wisely. My food budget is small and I still manage to do so because of proper planning.

Thank you Alyssa, for taking time to share with us about meal planning and feeding our family nutritious meals on a budget!

Learn more about Alyssa and her brand new Project ‘Faith Leaps’ at tonight’s Christian Women’s Tweet Up!

Read more Buzz about Alyssa at Profitable Mommy Blogging!

Read more Buzz about Alyssa at Work at Home Moms Talk Radio!

Read more Buzz about Alyssa at Mom’s Talk Network Resource Blog!

In the South, a “poor man’s dinner” consists of white beans (aka navy beans) and corn bread.  Beans are a staple in many cultures and provide an excellent source of protein.  However, for those of us who need a little meat to declare it a meal, I’ve added some hot sausage links to the dish.

Here’s what you need:

1lb of dried navy beans or great northerns (I ALWAYS use Camellia brand beans)

1 small yellow onion

1 Bay Leaf

4 cups of Chicken Stock (Veggie Stock would do if you prefer!)

1 ham hock (you could also substitute salt pork)

minced garlic (I use a lot…that’s an actual measurement in my kitchen)

Sea Salt and Black Pepper

Hot Sauce (I prefer Crystal or Louisiana Hot Sauce brands)

There has long since been a debate as to whether you have to soak beans overnight or use a pressure pot to really get them done right.  In our family, we do not soak them overnight nor do we use a pressure pot.  However, if you want to decrease your cooking time a pressure pot can be your best friend when it comes to cooking beans.

Directions:

1.  Start by rinsing and sorting beans in a colander.  You’d rather find a rock NOW than risk cracking a tooth during your meal.

2.  Chop onion and garlic.  Saute in EVOO (Extra Virgin Olive Oil).  When onions are translucent, drop in 1 Bay Leaf.

3.  Add 4 cups of chicken stock and bring to a boil.

4.  Add beans, Ham Hock, Add approximately 4 cups of water, Stir and bring back to a boil.

5.    Add salt, pepper and hot sauce to taste.  (Yes, you’ll have to taste it to know how much you need of each!)

6.  Boil UNCOVERED for 2 hours, stirring often to prevent sticking.  You may have to add water once in a while because you do NOT want your beans to dry out.  We prefer them to be a bit “soupy”, but if you want a creamier texture, use less water.  Just don’t let ‘em stick to the bottom or they will burn!  NOTE: It is almost impossible to get a pot cleaned after burning beans–I know from experience!

7.  Once beans are “soft”, reduce heat and simmer covered for another 3-4 hours.  You could transfer them to a crock pot at this point if you wish. If you want, you can blend with a hand blender to thicken them a bit before serving.  (REMOVE ham hock and bay leaf BEFORE serving.)

8.  Serve over rice (white or brown).

The Cornbread is traditionally made from scratch.  However, I use a little help from the store with mix.  Our house is divided over sweet cornbread vs. traditional yellow cornbread…so we have BOTH! 

For the hot sausage, there are so many types.  Since andouille is readily available where we live, I purchase the HOT andouille links.  Then, I add a splash of EVOO to a pan and crisp the casings, since andouille is a smoked ready to eat sausage.   Then I lower the heat, cover and simmer for 15 minutes to heat them through.  I serve them on the side with the beans and cornbread.

This is part of our new ‘Buzz a Mom‘ project at Mom’s Talk Network.

As a little girl, one my favorite things was to visit my Great-Grandma Woolem. Why? Well, Great Grandma showered us with her love through her food. I can remember helping her make biscuits (from scratch y’all) for breakfast and covering everything (myself, the table, the FLOOR) with flour. That mess was of no consequence to her! What mattered was that I was having fun and she was spending time with me.

Likewise, many of you have special childhood memories that revolve around the kitchen. This week, I interviewed Mary Lutz of ProVBS about her own special memories and here is what she had to share.

Q: Do you have any particular memories from your childhood that are connected to time spent in the kitchen?

A: Gosh, I have lots of memories from my childhood in the kitchen. I grew up in New Mexico and Mom used to make great Mexican dishes like enchiladas, tacos and burritos! We lived with my Grandpa, so we’d cook for him. One of his favorite meals was roast and potatoes and I remember he used to always eat a piece of bread with butter and jelly with just about every meal. I do that now myself; it’s almost like the meal isn’t complete without it. My kids think I’m weird…LOL.

Q: What kitchen aromas ignite that nostalgia for you?

A: We had a gas stove and so do I and just the smell of the oven warming up often reminds me of my childhood and Grandpa’s house. Another aroma that reminds me of my childhood is the smell of warming tortillas on the gas burner!

Q: How important do you feel family meal time is in creating memories that last a lifetime?

A: I think family meal time is one of the most important things you can do as a family! Although we may not sit down at the table every single night of the week, we do make meals as a family and enjoy them together, either at the bar or in the living room with TV trays. I just heard a statistic on the radio that families who have at least 4 meals a week together, the children are more likely to succeed. That really shows the importance of eating meals as a family!

Q: How do you create kitchen memories with your own family today?

A: Being that I have a daughter who is 16, I’m teaching her to cook…some. She just realized how easy broccoli is to make…LOL. We do other traditional things like baking cookies at Christmas, coloring Easter Eggs, making the traditional Thanksgiving meal and grilling out in the summer.

Thanks Mary for giving us a look at some special memories from your childhood! May we all live, laugh, love and EAT our way to precious memories–before it is too late.

More Buzz about Mary from Work at Home Moms Talk Radio
More Buzz about Mary from our Resource Blog Part One
More Buzz about Mary from our Resource Blog Part Two
More Buzz about Mary from Profitable Mommy Blogging

Jambalaya is a catch-all rice dice. You’ll find anything from chicken to pork to sausage to seafood in the mix. We personally prefer the chicken and sausage version. Again, I substitute organic brown rice instead of the traditional white rice.

Brown 1 lb chicken breast (bite size pieces) and1 lb sausage (I use cajun style chicken sausage!) in some EVOO (extra virgin olive oil) with diced onions, garlic, and bell pepper (red and green).

TIP: you can buy the veggies in the frozen section in that combo already chopped for you. That’s what I did here!

Then, I add 2 cups of brown rice, 2 TBSP of tomato paste and 4 1/2 cups of chicken stock. I dash in some Tony’s (cajun spices) and some Tobasco. Bring to a boil. Stir, cover and reduce heat. Simmer until moisture is almost absorbed. Turn off heat and let it sit for 5 minutes. Then fluff and serve.

TIP: If you want a more “tomato” taste, use more paste. We prefer less, so we use less. You can even substitute whole tomatoes in the dish if you wish. It’s meant to be a mix and it’s hard to mess it up!

For my AWESOME Garlic Bread:

1. Pistolettes from Bakery section of Grocery store (or French Bread if they have it!)

In a microwave safe dish mix:

EVOO, Salted Butter (the REAL stuff), minced garlic, parsley and a sprinkle of sea salt.

Mix and Melt in microwave for 30 seconds.

Spoon mixuture onto bread and bake!

TIP: You know you’ve got it right if you’re TOTALLY vampire proof! lol

A favorite at my house is Stuffed Bell Peppers. When you do ‘em right, they’re quite heavy on the fat and calories. So, I got creative and came up with a lighter version that is DIVINE!

What you’ll need:

6 Bell Peppers(more or less, depending on your family size): I use green b/c they’re a bit spicy. Choose one’s that aren’t TOO big, no blemishes and even bottoms so that they won’t fall over in the pan when stuffed.

Ground Chicken Breast: I get them at the grocery right next to the hamburger, but some places you may have to take a pack of chicken breasts over to the deli for grinding.

2 cups of brown rice: I use organic boil-in-the-bag rice. You can do this earlier in the day if you wish.

Onion, Garlic, Salt, Pepper to taste

Shredded Parmesan Cheese

What to do:

Pre-Heat oven to 350, although I’ve done this in a crock pot with FAB results!

Brown chicken in skillet with a touch of EVOO. Salt, pepper to taste. Add chopped onions and heat til translucent. Then, set aside to cool.

Next, chop the tops off your peppers and dig out the seeds. (Quick tip: I rinse the inside quickly to remove any seeds that I missed.)

If you’re using a crock pot for this, then I would not recommend blanching them first. But if you’re going to use the oven, it lessens the baking time if you blanch them first. Set aside to cool.

Mix rice, chicken and cheese (1/4 cup) in a bowl with another dash of EVOO, minced garlic, and cayenne for a little BAM! Stuff and place in roasting pan. Bake for 20 minute.

If you’re crockin’, I add water 1/4 of the way up the sides and a dash of sea salt. I cook on LOW for several hours without having to worry about burning them!

We ALL know that everything is better with bacon. Well, I’ve proven to myself that you can wrap ANYTHING in bacon and actually LOVE eating it!

I have to give credit to my fabulous cuz Malena for teaching me this little trick…and I’m so glad that she did.

You’ll need:

• Center Cut Bacon (get the REAL stuff…the Turkey kind just doesn’t work out right.)
• Allessi Marinade (Original)
• Pepper, Sea Salt or whatever “seasoning” you prefer
• Fresh Veggies of your choice
• Roasting Pan with rack
• Toothpicks

Here’s what you do:

Heat oven to 400

Take Veggies and wrap in 1 slice of center cut bacon and secure with toothpick. I used green beans (b/c I used to HATE them, but cooked this way they’re delicious!) and mushrooms (I love ‘em but DH hates them!)

Please bacon wrapped veggies on rack and place rack in roasting pan.

Pour 1 bottle of marinade over veggies, then sprinkle with pepper, salt/seasonings to taste.

Place in oven and turn over in 15 minutes. Then, I place under broiler on each side to crisp them up! And during the Spring/Summer, you can do this on the GRILL even!

Have you tried the Ziploc Zip’n'Steam bags? You can do practically anything with them and I’m hooked!

Here’s why I love them:

1. EASY clean up. (I hate doing dishes!) You throw them way when you’re done

2. Cook fresh or frozen stuff. I’ve even cooked frozen Talapia in them and it was FABULOUS!

3. It’s LOW fat cooking at it’s best. You use very little butter, oil or salt.

4. You don’t “boil” away the nutrients in your veggies!

Here’s my Talapia Recipe:

You can purchase individually frozen Talapia fillets from the grocery store. You can buy flavored ones, but I prefer to season them myself.

Start with a single fillet. Sprinkle with EVOO (extra virgin olive oil)…just enough to help the seasonings stick to the frozen fish.

Shake on Blackened Seafood seasoning. We use Paul Prudhomme’s Blackened Redfish but Old Bay and Zatarains makes a good one too. You shake according to your taste buds. One shake for wimps, Two shakes for actual heat…you get the idea.

Tip: check the sodium content on your brand because you may (or may not) need to add salt

Then place in Zip’n'Steam bag. I use the medium size ones (they come small, medium and large) and fit two fillets inside.

Now, add 1 tsp of fresh minced garlic on top of each fillet and seal bag.

MICROWAVE (yeah baby!) for 6 minutes and voila! Perfect, flaky, spicy fish in a flash. WHAT a mouthful, huh???

Fat Tuesday is the literal translation of the french words “Mardi Gras”. It marks the end of Carnival season which actually starts on Janary 6th with the feast of the Epiphany. As of tomorrow, the gluttony will be over (for some) as it is Ash Wednesday or the beginning of Lent which was traditionally a period of fasting and prayer spanning 40 days. That’s your history lesson for today. Now on to the FOOD!

One of the FABULOUS parts of Carnival and Fat Tuesday especially is that it is truly a time to indulge. (or in my case, gorge.)

For our family, Mardi Gras day started early! We were up and downtown awaiting the arrival of Zulu by 6am. Yep. The kiddo’s often slept in their car seats, strollers and even in their chairs along the parade route. We would sit, stand and sleep off and on all day long as the final krewes roll thorugh the streets of uptown New Orleans. We would only leave when the last of the truck floats rolled past, which was usually around 6pm.

Being outdoors all day long, especially with children, is tough. So, being the awesome mom that I am, I learned from the best how to be prepared. That means plenty of food, drinks and wipes on hand for everyone.

Breakfast: Usually consisted of a Manny Randazzo’s Creme Cheese King Cake with a side of milk or Orange Juice. King Cake is a donut-like pastry filled if you like and smothered in icing and purle,green & gold sugar! If you want to taste the BEST King Cake in the world, you can order them online year round. Just watch out for the plastic “baby”, because if you get it in your piece you must host the next King Cake party!

As the day wears on, you will find yourself continually grazing on any mixture of the following: Popeyes Chicken, Home Made Jambalaya, Smoked Andouille (sausage), Hot Spinach & Artichoke dip & MORE King Cake. We always brought our food in beer cooloers in ready-to-eat fashion. Finger food was always best.

Of course, in between food and beverages (adult or otherwise) you would hold your hands up and yell, “Throw me something Mister!” to attract attention and hopefully catch a well deserved pair of beads without hitting yourself or your neighbor in the head! lol…

You will converse with strangers as though they’re family and share whatever you have with whomever needs it whether you knew them before today or not. After all, it is Mardi Gras!

Although I’ve lived in a lot of places during my life, I consider Louisiana to be home. However, since our Exodus due to Hurricane Katrina, we haven’t had the heart to spend a lot of time back home. This is due to several reasons: nothing to go back to, family spread out all over the country, etc.

The biggest reason truthfully is that it simply hurt too much.

But, since time does heal some wounds, we decided to do Mardi Gras this year with our little family. My DH and I decided that we wanted our boys to have some fond memories (as we do) of family, friends and FOOD! So, sit back and indulge me as I digress…

Aside from the King Cakes in the stores and everything in sight being draped with purple, green and gold, nothing signals the advent of Mardi Gras as do crawfish. (That’s “crawdads” to y’all Yankees out there!)

Having lived in the Houston area for 3 1/2 years now, my crawfish consumption has diminished greatly. In fact, I get to enjoy them only once or twice a season now–at a company sponsored event for my DH and when I can bring myself to purchase them at a cajun style restaurant here locally.

Did I mention that when that happens, it is at a cost of $6 per POUND? And by the way, I personally eat about 10 POUNDS by myself! ( Now you understand why this is only an occasional occurrence!)

It wouldn’t have felt like a real Mardi Gras without some crawfish.

Back in the day, (that’s Southern speak for “when we were in our prime”) we would have bought a sack of crawfish and boiled our own. Yes, time changes many things!

So we settled for Steamboat Bill’s. I have to say that they indeed were “eat-til-ya-sweat” hot and “slap-ya-grandma” good!

Although I didn’t prepare them, I thought it might be fun to show you how it’s done.

This is for anyone who’s got a hankerin’ (that’s Southern for craving) for some or for y’all who can’t possibly imagine a person eating “one of those things”!

First, you’ll start with 3 lb at a time because you’ll want them to stay hot while you peel ‘em and eat ‘em.

An average size person can easily consume 3-5 lbs but a PROFESSIONAL or local couldn’t show their face with anything less than 9 or 10lbs at a single sitting.

Steps to Eating Crawfish Properly:

1. Pinch da tail then Twist and Pull

2. Suck da head (use Left hand so you don’t waste time)

(Yep, that’s ME!)

3. Peel 1st rung of shell to expose meat

4. Grasp meat with teeth and pull (meat should glide out easily. If not, FIRE the cook!)

Now, simply repeat steps 1 through 4 until one or ALL of the following occur:

1. Your lips are on FIRE from the cayenne pepper and you can no longer cool them down with your drink!

2. Your fingers burn and are shriveled like prunes as if you’ve been in the water too long.

3. You’ve unbuttoned your belt & your pants because you were losing circulation in your feet.

4. You’ve drawn a CROWD of “tourists” (NOTE: Even though they’re conversing in a foreign language, you know they’re talking about you because they’re taking pictures!)

5. You’re sweating profusely and wondering if you’ve hit early menopause and are suffering a hot flash? (or “power surge” as my mother-in-law calls them)

6. Your children are asking when can you leave to go home because you’ve been there eating for so long!

7. Dessert arrives…Ahhhh, Bread Puddin’.

Thanks for letting me share! Hope I didn’t scare y’all TOO much. Stay tuned because over the next few days I’ll share some of my favorite recipes from “back home” with a 30 minute flair!

Laissez les bon temps rouler! (Let the good times roll)

I don’t know about you, but I’m not always in a hummus kind of mood. In fact, when I have a craving for something it’s usually for something crunchy and salty.

NOTHING better get in my way! (Including a hand!)

To stave off a Dorito’s binge, I try to keep this secret weapon on hand. Roasted Chickpeas!

Here is yet ANOTHER totally fabulous snack that is great tasting AND figure friendly! This snack is low fat and high fiber!

The FUN part of this snack is that you can adjust the spices to your tastes and create tons of yummy flavors. The one I make is called: Cajun Chicks

You will need:

• 16oz Can of Chickpeas/Garbanzo beans (I prefer Progresso)
• EVOO (extra virgin olive oil–cooking spray is ok too!)
• Garlic Powder
• Cayenne Pepper
• Fine Ground Sea Salt
• Chili Powder

What to do: (Pre-heat oven to 400)

1. Drain chickpeas in colander. Rinse and drain very well. (I use a paper towel to remove excess moisture)

2. Place into a mixing bowl and add approximately 2 TBSP of EVOO. Mix with hands to coat beans with oil. (If you prefer, you can spritz beans with EVOO spray.)

3. In a separate dish, combine 1 TBSP each of garlic powder, chili powder and cayenne with 1 TSP of sea salt. (If you want LESS heat, use LESS cayenne.) Mix well. You could also substitute a cajun spice mix (Tony’s), but I prefer to control the amount of salt on my own.

4. Sprinkle EVOO coated beans with spice mixture. I actually dump the beans into a zip lock bag to mix. I’m all about easy clean up.

5. Line a shallow baking pan with aluminum foil and place beans in a single layer in pan. You may also wish to line the bottom of your own with foil because some of the beans will pop and land there.

6. Place in oven and shake occasionally to ensure even roasting. This will take 30-40 minutes depending on how crispy you like them.

When they’re to desired crispiness, remove and let cool. Then enjoy! I actually do several batches at a time and store them in my air tight food containers to keep on hand.