Re-Intro and a few questions

GABride2010

Hi everyone! I have posted here a few times, but it has been a while. My name is Kelly, and my DH's name is Brian. Our third anniversary is this coming February. We have 2 labrador retrievers: an 8 year old named Baylee, and an 18 month old named Elli. DH works in environmental health, and I am a hematology/oncology nurse. I am also in school to be a Nurse Practitioner. 

I am a newbie when it comes to cooking, and I always make the same recipes over and over again. What are some easy recipes your families love?

Also, do you use a weekly menu? Has it helped cut down on your grocery bills at all?

TIA! If there is anything else you want to know, just ask!! 

littlemisswitness

GABride2010:

Hi everyone! I have posted here a few times, but it has been a while. My name is Kelly, and my DH's name is Brian. Our third anniversary is this coming February. We have 2 labrador retrievers: an 8 year old named Baylee, and an 18 month old named Elli. DH works in environmental health, and I am a hematology/oncology nurse. I am also in school to be a Nurse Practitioner. 

Welcome! My name is Ashley, I work as a clerk in a law firm. DH is Brandon and he does very scientific/mathematical mapping where he works. It's way over my head! We havea  fur-baby: a 5 year old calico kitty named Evie. We will have been married for 3 years in May (together 6 years total).

I am a newbie when it comes to cooking, and I always make the same recipes over and over again. What are some easy recipes your families love?

I do most of the cooking at home, and it's always a challenge to feed DH without using the same recipes (he's so picky!). One of my go-tos is Pork Carnitas w/ rice and black beans. Just put a pork roast in the slow-cooker, top with yummy spices (I use a blend of paprika, garlic powder, cumin, salt, pepper, and chili powder), and cook on low for up to 10 hours. The longer you cook, the more easily it will shred. You can also use it as a taco filling, but I just eat it over rice and beans, with a side of sliced cucumber topped with greek dressing. it's so good! and super easy!

Also, do you use a weekly menu? Has it helped cut down on your grocery bills at all?

We do our meal planning in 2 week intervals. We write down what we want for every meal over the next 2 weeks and make a huge grocery list, and ONLY get what's on the list. It has helped us cut our grocery bill in half! I think it also helps that we eat rice and beans a lot (4 times a week or more- DH is cuban and could live on that stuff!). And we also get our produce at the flea market where most of it is organic, in season, and much cheaper than what I'd spend at the store.

TIA! If there is anything else you want to know, just ask!! 

andreabiehl

Hi Kelly,

My husband and I have been trying to cook healthier but our schedules are not very reliable so a weekly menu usually doesn't help us. What I've found best is to plan ~3 meals a week, have some healthy stuff in the freezer and to buy items which are flexible.

On Sunday (or Monday if I'm lazy) I head to the store and buy a TON of vegetables, some fresh fish for the first couple days and then a fresh meat and a couple pieces of meat to freeze (in case we are actually home all 5 nights!).

Usually I make sure I get the following veggies at least since if I don't use them they make a great stir-fry (recipe below):

Red Pepper, Yellow Pepper, Cubanelle Pepper (I don't like traditional Green, but you may), Mushrooms, Onion, Brussel Sprouts (trust me)

So, you can use these any night with a starch and meat, or if you don't cook them during the week you can avoid throwing them out by making the stir-fry:

In a big hot pan heat up some oil (veg, peanut, olive, etc.). Add the onions until they soften a little. Add the mushrooms and brussels and 1/4c of soy sauce (or stir fry sauce, etc) and let those cook until they're about half way done. When half way done add the peppers and cook until they're as tender as you'd like. Add some salt, pepper and if you want a kick, cayanne! If you have any sausage, shrimp or anything else you can always add that too. Another good way to "use up" anything you have.

I'll be posting more recipe's from New Years on my blog if you want to check it out: http://www.modcupcakes.wordpress.com/ 

GABride2010

Thanks for the tips! I will definitely be making the pork carnitas and the stir fry. They both sound really delicious! I like the idea of the two week meal plan. DH and I have a hard time sticking to the grocery list and not buying excess items, but we are working on it!

hutchsl

This is my first time on this board. My DH does a lot of grilling and grills enough meat for the week. He cooks most of our meals.

I am a recipe person. One of my favorite easy recipes is for a one pot chicken stew. Wish I had this when I was in college. Easy with common ingredients... The second recipe is for a mexican chicken stew. It is the time of year for stews and they are easy.

One Pot Wonders Chicken Stew

 

Yield: 3 to 4 servings                                                                  From Southern Living

3 skinned and boned chicken breast halves

4 small potatoes

1 large onion

? green bell pepper

2 TABLESPOON butter, margarine or oil

2 carrots, sliced

2 celery stalks, sliced

1 (14 ? oz) can ready to serve chicken broth

? teaspoon garlic salt

? teaspoon black pepper

1 teaspoon dried basil

1 TABLESPOON all purpose flour

? cup water

1 cup frozen peas, thawed

 

Cut chicken and potatoes into ? inch cubes. Cut onion into 8 wedges. Melt butter in a large Dutch oven or stock pot over medium-high heat; add chicken, and cook, stirring occasionally until browned. Add vegetables, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

 

Combine flour and water, stirring until smooth; stir into stew. Bring to a boil; boil, stirring constantly, 1 minute or until mixture thickens.

 

Remove from heat; stir in peas.

 

Mexican Chicken Stew   Makes 6 servings. 1 teaspoon olive oil 1 lb boneless skinless chicken breast, cut in to cubes 1 cup chicken broth 1 (4oz) can chopped green chilies 1 ? teaspoon garlic powder 1 ? teaspoon ground cumin 1 teaspoon oregano leaves 1 teaspoon chili powder ? teaspoon Season-All Seasoned Salt 1 can (15 oz) red kidney beans, un-drained 1 can (5 oz) black beans, drained and rinsed 1 can (16 oz) whole kernel corn, drained ? cup sliced green onion   Heat oil in large skillet over medium high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and set aside.   Add remaining ingredients except onion to skillet; mix well. Bring to a boil, reduce heat to medium and cook 10 minutes.   Stir in cooked chicken and onion; simmer 5 to 10 minutes.