Wednesday, November 6, 2013


Hi everyone, it has been a long time since my last post.   We just moved and decided I need to get back into posting my recipes that are made from scratch and fugal.
If anyone has had to move and pay all the fees to get in, you know what a shock that can be to the budget.
So I got busy cooking again as frugally as I could.  The first 2 weeks went pretty well.  Then our little car started to make unusual noises (as I called it).  My hubby said it was the brakes, so of course we knew we had to buy brake pads.
What was so great was that just prior to moving my husband got a little job and his check for that job came in just in time to purchase the brake pads.
The third week I was down to some meat and staples.  The brakes did not cost as much as my hubby thought they would cost, so I was able to buy some frozen vegetables and a few little extras.  It is such a comfort to be able to depend on the Lord.  I was not upset by the cabinets being so depleted.  Over the years you learn to lean on the Lord and He has always provided.  He may stretch us, but that is usually for our good or his knowledge of the future.
I learned during this time that I wasted a lot of food.  I really need to use up the leftovers.  It actually became a fun challenge creating meals from just what I had on hand :)
Living On Less Money went through similar circumstances this month and she really motivated me.  Her site has a load of frugal ideas for how to live on low incomes. Check her site out you will be blessed.

Serves 4
1/2 cooked Chicken Breast, cut in cubes
3 medium potatoes, sliced thinly
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/4 cup corn-opt. (I had this left over in my fridge)
2 Tablespoons butter
1 1/2 cups milk
3 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 loose cup shredded cheddar cheese
Preheat oven to 350.  In Large bowl place sliced potatoes, chicken, peas, corn (if you have it) and onions. In medium saucepan melt butter.  Stir in flour.  Add milk, salt, pepper.  Cook over medium heat stirring continuously till mixture thickens and starts to thicken.  Remove from heat and add cheese and stir till melted.  Pour over potato mixture.  Mix completely.  Pour into 2 quart baking dish sprayed with baking spray or greased.  Cover and bake for 50 minutes.  Uncover and continue baking 15 minutes or until potatoes are tender.  Remove to baking rack let set for 5 minute.  Serve.  

 A favorite pie crust that we had been using was so easy and tasted really good.  The recipe was pined on Pinterest.  Get the instructions with pictures for this "VERY EASY" "NO ROLL"  Wham Bam Pie Crust.
After using this recipe another recipe on Pinterest came available to me for diabetics.  Being a diabetic I thought I would try it.  We ended up liking it even better.  Get the recipe at Diabetic Easy Pie Dough.
NOTE:  I added another Tablespoon of skim milk and was able to work the dough just like Wham Bam Pie Crust.
1 1/3 cup of white flour
1/2 teaspoon salt
1/3 cup canola oil
4 Tablespoons of skim milk
For instructions see Wham Bam Pie Crust
Serves 8
1 can (15 oz) Solid-Pack Pumpkin
2 beaten eggs or egg substitute equivalent
1 cup splenda (can use 1/2 splenda and 1/2 sugar or all sugar-this will change the nutritional facts below)
2 teaspoon pumpkin pie spice
1 (12 oz) can evaporated skim milk (can use plain skim milk).
May add cool whip light or cool whip free but be sure to add extra calories if you are counting.

NOTE: Evaporated milk substitute-2/3 cup non-fat dry milk powder and 1 cup water.

The nutritional facts below are with one 9 inch unbaked Pillsbury refrigerated pie dough. 
The pie dough in my recipe has 8 more calories. 
 200, calories, 8 gr. fat, 6 gr. pro, 26 gr. Carb, 180 mg. sod, 138 mg. Calcium, 2 Gr. Fib.
Diabetic: 1 st/ca, 1 fat, 1/2 FFM

ENJOY- and comments are welcome

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