Homemade Dressings

I never was much of a caesar dressing fan until I found a great recipe and tried it out.  Now it is a family favorite and I am "converting" people any chance I get.  

These are mostly common ingredients.  (Missing from this photo is my pepper grinder.)  One obscure ingredient you may not have is that anchovy paste.  It smells terrible but really makes the dressing.  

This is one brand you should find in your grocery store near the tuna or pasta section.

  

The tube conveniently has a twist cap so you use what you need and put the rest in the fridge.  Some recipes call for anchovies.  This can prove to be inconvenient since you only need a small amount.  Unless, of course, you love anchovies and you gobble the rest up with crackers!

Homemade Caesar Salad Dressing

By: adapted from Gourmet magazine

Servings: Makes 1-1/3 cups

Ingredients:

         2 small garlic cloves, minced

         1 teaspoon anchovy paste (found near the tuna fish in the supermarket)

         2 tablespoons freshly squeezed lemon juice, from one lemon

         1 teaspoon Dijon or spicy brown mustard

         1 teaspoon Worcestershire sauce 

         1 cup mayonnaise                

         1/4 teaspoon salt

         1/4 teaspoon freshly ground black pepper

          milk

Instructions:

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, salt and pepper and whisk until well combined. Taste and adjust to your liking.  Add a few tablespoons of milk to thin it out.  I don't like a dollop of salad dressing on my salad.  You may err of the side of making it a little runnier than you think.  Make sure to refrigerate for about one hour before serving.  This will thicken up the dressing.  Add some type of hard cheese to the top of your salad, if desired. (ex. Asiago or Parmesan)  Use within 1-2 weeks.

A few years ago, while wandering the aisles of the grocery store and buying a little time while my husband was putting the kids to bed, I came across walnut oil.  Hmm, I thought. Why not!  On the back was a fantastic recipe for a simple vinaigrette.  The key to the recipe IS the walnut oil.  It adds a nutty, warm, and smooth flavor.

La Tourangelle Walnut Oil Dressing

4 T. walnut oil

1 1/2 T. balsamic vinegar

1 t. Dijon mustard

salt and pepper, to taste

Whisk the ingredients together until thouroughly combined.  I like to add some minced garlic too, when in the mood for that extra kick.  Chill prior to serving.

This recipe is quick and easy.

Enjoy!

A Green Salad + Your Creativity

Food is more than just something that tastes good.  Other elements that shape our perception of taste include temperature, color, and texture.  This is especially true when it comes to salad.  Once for a party, a friend brought a salad that consisted of sliced iceberg lettuce with grated carrots on top.  What did that lack?  It lacked color and texture.  A salad that carries visual interest need not include many ingredients, just a little imagination.

Here are a few suggestions on how to add a little sparkle to the simple green salad:

1. Start with greens.  This can be spinach, varieties of green leaf, red leaf, or green mixes

2. Add two or more items that are NOT green.  That can include something as simple as thinly sliced purple onion and grated carrots. 

3. Add seeds or nuts.  These can be expensive but just a small amount of higher priced nuts really make a visual statement for your salad.  Lesser priced sesame seeds, sunflower seeds, or pepitas also add an extra crunch.

4. Pair the salad with home made dressing.  I didn't grow up with this.  My mom usually made ranch from a packet. (This still tastes WAY better than ranch from a bottle)  I used to buy salad dressing but find that it is much cheaper to make my own.  I have a larger variety of options to choose from according to my taste buds and what I am cooking.  I will include two of my favorite dressings in the next two posts.  I am still trying to find a good recipe for home made ranch.  My kids just love it!

Enjoy!

The Art of Bread Making (without a recipe and in under an hour)

 There is nothing like the smell of hot, fresh bread with salty melted butter on top.  This childhood staple was something I took for granted.  Through college, I missed that quintessential feeling of home and longed to learn how to make it myself.  Marriage and children came and somewhere along the way I started to bake bread.  Then another and another baby came and with my time stretched thin, a miracle was born: the flat bread recipe.  The secret is, there is no recipe!  (At least not what you think)

Here are the essentials of yeast bread ingredients: 1. liquid - water, milk, juice, etc.
2. yeast- I use SAF INSTANT yeast which can be mixed with the dry ingredients
3. flour- hard red whole wheat, white whole wheat, white, rye, etc.
4. salt- not absolutely necessary but does bring out flavor


Preheat oven to 425°F. Get out your mixer.  (You can do it by hand also) Start with a warm liquid.  I usually use water but will add a half cup of milk someone didn't finish at breakfast, the leftover canned milk from a recipe that didn't call for an entire can, juice from canned fruit, etc.  I add about 2 T of yeast for about probably 4 cups of liquid.  Add about 1 t. salt or to taste.  Add enough flour to the liquid to produce a mass that stays together and mix.  It can be much wetter than a dough that you imagine kneading by hand on your counter.  Mix until you see the gluten from the flour start to stretch and become elastic.  Prepare a rimmed cookie sheet with a generous sprinkle of cornmeal to prevent the dough from sticking.  Pour dough onto cornmeal.  At this point you can sprinkle some flour on top or a bit of oil.  The purpose of this is to prevent your hands from sticking to the dough while you are spreading it out onto the cookie sheet.  Use your fingers and massage the dough, spreading it out across the pan to the desired thickness.  Toss it in the oven and bake for about 20 minutes.  Watch your bread.  Baking time will depend on thickness and moisture content.  Remove from the oven and butter the top.  The more you practice this "no recipe" method, the more comfortable you will feel.  If you want to try the flat bread recipe and need a recipe, just use a yeast bread dough recipe but don't form it into a loaf or let it rise.  Just prepare the cookie sheet with cornmeal and spread out the dough.
Here is a photo of some bread I made today.  We had oatmeal for breakfast and it didn't all get eaten.  Instead of letting it go to waste, I added it to the bread before mixing.  It produced a softer and more delicate texture, but was all eaten.

Here are a few more notes on experimenting with bread without a recipe.  The following are other ingredients that can be added to bread:

1. sweetener- sugar, brown sugar, molasses, honey, agave nectar

2. fat- oil, lard, butter, cream etc.
3. egg

A small amount of sweetener can be added with the yeast to enhance proofing.  The more you add, the sweeter your dough will be.  Cinnamon rolls will have more sweetness than the above recipe.  Fat will produce a softer bread. (Think spongy dinner rolls)  An egg will add a flavor and acts as a binder to your ingredients.  This will soften the dough too.

With the same dough recipe, temperature has a dramatic effect.  If I baked the recipe above in a 350°F oven, it would take longer, the bread would be softer, and I wouldn't get that nice browned crust on top.  A cinnamon roll bakes nicely in a 350°F oven.  A crusty bread bakes at a higher temperature.  Try different temperatures and see what results you get.  Bread is very forgiving!

This "recipe" was made and cooked in less than one hour.  Sometimes, I make the dough the night before and let it sit all night to give a sour taste.  You can make extra dough and cook 1/2 tonight and let the other sit up to 12 hours and bake it the next day.

Enjoy!

Canned vs. Dry beans: What are you paying for convenience?

I paid about $.90 for this can of beans. 

But notice the sodium content... (you can also buy some brands with lower sodium)  The serving size also boasts a total of 1 3/4 cups of beans.  After emptying and measuring the can, there was actually only 1 1/2 cups.

One pound of dry garbanzo beans cost about $1.25.  It produced 6 cups of beans after cooking. The main inconvenience is the time is takes to cook, so there is an added energy cost and time factor.  I add almost one tablespoon of baking soda and water to the dry beans and let them soak overnight if cooking in the morning or all day if cooking at night.  This helps to soften them and should lessen the gas factor.

This is the comparison of the canned beans on top and the amount from the dry beans that I cooked.  Canned beans cost about $0.60 a cup and the dry were about $0.21 a cup.  This is all dependent on the prices of the local market in your area, but it is safe to say that there is a considerable cost savings by cooking your own beans.  They taste better, you control the salt content, and you save money.  You can also make a large batch and freeze what you don't need for your meal.  It can work well for beans that will be mashed in recipes like hummus and refried beans. 

So, what are you paying for convenience?  About three times as much in this case.

Enjoy!

Sugar Cookies- The Best Recipe!

I drove by a local bakery tonight that sells large frosted sugar cookies for $20 a dozen.  The place was packed.   Luckily today, the kids and I made 2 dozen for about $4 at home.  That would have cost $40 at the bakery!  It does take time, but with a savings of 90%, how can I resist.  Plus you get to lick the spoon.  The most expensive ingredient for the recipe is the butter for the dough and the frosting.  (I spent $2.50 on the butter)  Since butter can cost up to $4 a pound, I buy it on sale when it goes down to about $2-$2.50 and freeze most of it.  I got this recipe from my cousin who used to own a bakery.  I have tried so many sugar cookie recipes!  Ones that call for shortening, margarine, sour cream, orange peel, and much more.  These are my person favorites and they don't end up with too much flour.  The only drawback is that you can't cut the cookies into shapes.  But with a taste so good, who cares!

Sugar Cookies
1 c. unsalted butter (not store brand, good quality)
1 c. sugar
1 t. vanilla
2 eggs

3 c. all purpose flour
1 t. baking soda
2 t. cream of tartar
1 t. salt

Buttercream Frosting
1 c. unsalted butter
1 pound powdered sugar
a few drops of almond extract
milk
food coloring

Set all ingredients out to adjust to room temperature.  Preheat oven to 325°F.  In a small bowl whisk the dry ingredients together and set aside.  Beat butter and sugar together in electric mixer until light and fluffy.  Reduce speed and add eggs one at a time until well incorporated and then the vanilla. Add the dry ingredients and mix until combined.

With a rubber spatula, scoop out the dough onto a large piece of plastic wrap and wrap it and slowly roll it into a log about two inches in diameter.  Refrigerate until firm.  Remove the plastic wrap and slice the dough with a very sharp knife into 24 slices.  Bake for 15-18 minutes or until edges just start to brown on an ungreased cookie sheet. Let cool completely on the pan until ready to frost.

For the frosting:  Whip butter until smooth.  Add powdered sugar and almond extract.  Mix on high speed.  Add food coloring and milk 1 T. added at a time to achieve desired consistency.  (Depending on temperature and humidity, amounts vary) Frosting should be light and airy but thin enough to spread with ease.  If desired, refrigerate cookies before serving.  They are SO good! These photos look like they are small, but they are about 3-3 1/2" large cookies. Enjoy

 Just in case you haven't decided whether you wanted to make them yet...

Healthy Sesame Chicken Variation

When you think of sesame chicken, you may immediately pair it with a bed of hot white rice.  Why not try rice sticks instead.  It takes less time to cook.  It basically cooks like an angel hair pasta but is made of rice flour and water.  This package of 16 ounces would serve our family for two meals so make it according to your need. I purchased this at an Asian import store.  It cost about the same as pasta at a grocery store but the texture adds a nice variety to your dish.
                 Here is the rice sticks after boiling for about 4-6 minutes and then drained. It looks like white pasta.

American versions of Chinese food tends to be filled with sugar and sodium.  Try slicing cabbage (green or purple) and adding it under the rice noodles to give more taste and nutrition to the meal.  Cabbage gives texture, sweetness, and a temperature contrast to the hot noodles and meat.  Layer your plate with the cold cabbage, hot noodles, and then your favorite sesame chicken recipe on top.

  Hoisin sauce does add a nice flavor to this dish, but again, watch the sodium and sugar content closely.

 

 Enjoy!  All of the kids ate this!

Roasted root vegtables

Choose from potatoes, yams, sweet potatoes, onions, garlic, carrots, parsnips, or 

rutabaga. Line the baking sheet with aluminum foil to make clean up easier.  Cut up and toss in a bowl with 2 T canola oil. Spice to your delight. (Montreal steak seasoning or a mix of paprika, garlic, onion powder) Bake at 425 for about 40 min or until desired tenderness. Tastes delicious with mayo mixed with horseradish for those who like heat or BBQ sauce or just ketchup for the kids. Easy, delicious and cheap, cheap, cheap!

Buying in bulk

A grocery store near my home advertised chicken for $1.25/lb. Another closer local grocery store matched the price. That gave me 40 lb of fresh chicken for $50.  We don't eat a lot of meat.  I typically used about one pound at a time for the entire family.  We rarely eat meat as a main dish.

I cut up the chicken and seasoned it to my family's liking.  In this case it is as follows: (starting at top left)
1. chicken tikka masala spiced chicken
2. plain chicken
3. green chicken (I took the green chimichurri sauce from the other day and added about 2 ounces of canned milk I had left over from another recipe)
4. mexican (chili powder, cumin, ground coriander, canola oil)
5. BBQ (leftover home made BBQ sauce)
6. asian (sesame oil, fresh minced ginger, rice vinegar)

I love garlic but ran out mid project but otherwise, everyone would include fresh minced garlic as well.  These are now going into the freezer until I need one.  I typically put one in the fridge the night before I prepare it.  Enjoy!

Unit price checking- Which "deal" would you pick?

Last week, family movie night called for a little something for the sweet tooth.  Remember what I discussed about saving money on food and checking unit pricing?  Here is a prime example.  I didn't have to go all over the store to find like items.  These were all on the same aisle within ten feet of each other.  The images are a little fuzzy so I will include the unit pricing above each photo:

This is your basic two cup size pack or 1.5 oz with a unit price of .66 per ounce.  

 This has a smaller size cup but is $1.39 for 4.4 ounces or about .32 an ounce.

This is the equivalent of the first photo times six with a unit price of .55 an ounce.

The point I want to make is that these unit prices are ALREADY LISTED ON THE TAG.  No calculator is needed.  It does get tricky on other items that may list it per piece, per pound, per gram, etc where you can't easily compare apples to apples.  At that point you will need a calculator.  So, back to our peanut butter cups.  In this example, thinking only of money, you can spend .99, $1.39, or $4.99.  The latter is a significant difference in price above the others but not the best deal.  If you buy the pb cups for $1.39, you are saving quite a bit and essentially getting twice the amount of candy for the same unit pricing as our first example.  We bought the $1.39 Reese's cups.  Which would you buy?

There you have it.  A small savings on Reese's PB Cups that by using this example can extend your savings on everything you buy at the store! Enjoy.

Inspired by Chimichurri sauce

 Chimichurri sauce originates from Argentina and typically is a made of finely chopped parsley, garlic, olive oil, oregano, and white vinegar.  From that, I have translated this info many different flavors of sauces with a few things in common: green herbs, oil, garlic, and vinegar.  This variation includes what you see below: one bunch of cilantro, chives, red wine vinegar, grapeseed oil, cayenne pepper, cumin, salt, and a few cloves of garlic.

I put the solid ingredients in the blender with the spices and then add about 3 T of vinegar and enough oil to blend everything up.  We had this tonight on the side with red pepper, green pepper, onion, and garlic omelets.   A little bit goes a LONG way.  It is delicious and can be used as a condiment on nachos, enchiladas, tacos, or potatoes.  This recipe makes about one cup that will last in the fridge for several weeks.

Add zip to your tuna

Now that I have given you the background information on how I shop, let the new ingredients and recipes begin.  As I stated in the beginning, with my husband starting his own business and me being a stay at home mom, my aim this year is to spend less money on groceries but increase the taste.  Is is possible?  I think I really don't have any other choice but to push forward.  Let's learn together!
  I came across the idea of adding lemon juice and lemon zest to tuna a few years ago in a magazine.  I have since added diced red onion, diced celery, fresh ground pepper and mayo (of course).  You can also add diced pickle too.  I had a great aunt who served me a tuna sandwich once with a sliced apple on top.  I was a bit skeptical at first, but found it actually quite delicious.  If apple on tuna doesn't appeal to you, try it on the side.  Either way, you have a few new ingredients to add flavor but also to stretch that tuna a little bit further.  How did the kids like it?  5/6 isn't half bad, but then one never really liked tuna in the first place. Enjoy.

New Ingredient- Tarragon

  While shopping the other day, I noticed in the fresh herb section a reduced price on tarragon.  I have never used it before and thought I better pick it up and try it out.  I had a small amount of parsley, some fresh basil from a plant on my counter, and this tarragon.  Here is the recipe I came up with:

equal amounts of fresh tarragon, basil, and parsley (about 2 T each)

several cloves of garlic

1/2 t. capers

fresh ground pepper

a tiny bit of anchovy paste

olive oil

sesame seeds

I put everything in the blender but the olive oil, and added it enough to blend it together.  I didn't worry too much about liquifying the sesame seeds, as they give the paste a sense of visual interest.  We roasted chicken with this meal and put the "green stuff" on the side as a condiment.  6/6 of the kids ate it.  Even my one year old was asking for "more sauce."  I think it would also taste delicious mixed with butter and spread on french bread and broiled.  It ended up being sort of like a pesto sauce without the pine nuts and cheese. Enjoy!

Saving money on food: STEP 4 Fresh, Frozen, Canned, and Dried

The final step in saving money on food involves purchasing ingredients in various forms.  I call it the fresh, frozen, canned, and dried rotation.  Not all ingredients will fit in this model. Here is an example of some that will:

Fruit
FRESH: apples, bananas, grapes, and seasonal fruit
FROZEN: marked down bananas not the best for eating but great in a smoothie, fresh seasonal fruit purchased at a great price in a ziplock bag in my freezer, five bags of cranberries that were on an after Thanksgiving special
CANNED: applesauce canned from my neighbor's apple tree, apple butter, peaches purchased as seconds from a fruit stand that I canned, any other tin can fruit in light syrup or juice
DRIED: raisins, dates, cranberries, pineapple, prunes, apricots etc.

Vegetables
FRESH: lettuce, spinach, zucchini, carrots, kale, etc.
FROZEN: bagged veggies
CANNED: canned veggies (not my favorite but ok in soups in a pinch)
DRIED: onions, carrots, potato flakes, etc.
(squash, potatoes, onion can last a long time in a cool place)

Meat
FRESH: poultry, beef, pork, seafood
FROZEN: put it in the freezer before it expires
CANNED: tuna, chicken, spam,
DRIED: jerky

Dairy

FRESH: milk, cheese, butter
FROZEN: shredded cheese, butter
CANNED: evaporated milk(doesn't taste as good as fresh milk, but fine for smoothies, pancake mix, cornbread etc.)
DRIED: instant milk (doesn't taste as good as fresh milk, but fine for smoothies, pancake mix, cornbread etc.)

  There are obvious health benefits from eating fresh foods.  The idea is to have multiple ways to get a similar item so you don't need to run to the store and buy more than you planned.  It also is a way to "put off" spending when the fresh items are not on sale.  Therefore, you purchase items at the price you want to pay because it is the lowest!

Saving money on food: STEP 3 Use what you have

In college, I had a friend's sister who made delicious meals and didn't go to the store until her fridge was bare.  It had a big impact on me at that time.  If your fridge is always full, you will invariably end up loosing things and throwing rotten food away.  Here are a few tips for saving money on food at home.

1. Don't throw food away (eat it before it goes bad)
2. Put items on the top shelf that need to be used first
3. Freeze leftovers if you are going out of town
4. Don't go to the store until ALL of the fruit and vegetables are gone
5. What do you run to the store for? What can you stockpile of those items?
6. If your milk has different use by dates, put the earliest one to expire in front
7. Shop your pantry
8. Not every meal is going to be the best you ever had, be grateful for what you have and eat it.

Step 4 is coming next and then we will delve into recipes and ingredients I am trying.  I can't wait to share the things I am learning with you!

Saving money on food: STEP 2 Shopping

I grew up with a stay at home mother who cooked healthy food from scratch.  Naturally, I cook that way also. These suggestions work well for me as a stay at home mom, but they may not for you depending on how you cook,if you work, and the size of your family.  As a disclaimer, I do not typically buy prepared food or shop with coupons.   (Keep in mind that I homeschool also, so I don't have boxed juices, granola bars, string cheese etc. around)


Here are some tips that I use:

General Tips:

1. Make and stick to a monthly budget - this can be difficult at first but overspending on food is easy to do
2. Include ALL food that you eat in that budget - ex. restaurants, fast food, and grocery purchases
3. Design your menus around what is on sale (this takes practice)
4. Eat a balanced diet from all food groups
5. Compile a pantry staples sheet and work towards filling it up when things are on sale (see previous post)
6. Have a food storage (check out www.providentliving.org for more info)
7. Aim for at least a one month supply for the items you use the most=less shopping trips and then build up to three months, six months, and then one year.
8. You are creating an INVENTORY for your kitchen.  Chicken this week is on sale for $1.29/lb in a 40 lb box.  Although it is a large amount to spend on chicken, I won't be buying it for the next while until it is on sale again.

Make it at home:
1. Ask yourself "what can I make at home that is in my cart" when at the store
2. Learn to cook from scratch
3. Make your own dressings (keep different vinegars, oils and spices on hand and explore new recipes)
4. Make your own spice mixes- spaghetti spice, chili seasoning, taco seasoning, etc are a fraction of the cost if made at home
5. Grind your own wheat flour and make bread (it is healthier and saves our family of 8 lots)

Where to shop:
1. Find out ALL of the grocery stores in your area and shop at the cheapest for what you buy
2. Shop at Aldi if there is a location near you- www.aldi.us
3. Go to the store less frequently (milk, cheese, and eggs can last for two weeks or so)
4. I DON'T shop at Costco or Sam's Club except for a few things, check unit pricing
(I buy vanilla, spices, specialty cheese, some nuts) They frequently aren't the cheapest prices.
5. Buy from the LDS church home storage warehouse- they aren't everywhere but check to see if there is one close to you (http://providentliving.org/self-reliance/food-storage/home-storage-center-locations)
6. Check prices from multiple stores periodically to check for your high use items
7. Shop at foreign markets - you can often find spices, beans, oils, fruit and veggies for cheaper


How to shop once you get there:

1. Compare unit prices  (ex. cheese sticks are over $7 /lb.  On sale mozzarella is  less than $3/lb)
2. Watch as your groceries are rung up or check your receipt for price discrepancies before you leave
3. Buy the store brand (I do LOVE Hellman's Mayo so I pay extra for that)
4. Eat less meat- find protein from beans and rice, nuts, etc.
5. Buy dry beans instead of canned(learn new recipes, beans are very health and inexpensive)
6. Buy fresh meat just before the sell buy date- you can get 50% off and just buy extra and freeze it
7. If you prefer to shop at one store, check to see if they match prices of other grocery stores
8. Buy in bulk for a better price if you can afford it and have the room, but check unit prices.
9. Buy on sale and buy extra
10. Find the clearance sections of the store (one store I shop has a section for non food, bakery, dairy, produce and frozen all in different parts of the store)
11. Ask for a markdown if the can is dented, the packaging is damaged, or item is about to expire
10. Shop in more than one place in the store (ex. beans are typically in Latin section and in beans section with two different brands)

Meals away from home:
1. Eat at home more often (save money and spend more time with your family)
2. Bring your lunch to work - my husband gets leftovers from dinner for the next days lunch
3. Go out to breakfast or lunch instead of dinner with your spouse
(We rarely go out to dinner.  I can make a nice meat main dish, salad, side and dessert for all of us with leftovers for typically less than $12)

Produce:
1. Plant a garden, use the fresh stuff and can or freeze the extra (be industrious and frugal at the same time)
2. Many fruit trees in neighborhood go unpicked, ask to pick and return the favor with some canned preserves
3. Other sources for fruits and veggies - wholesale, local orchards


Happy shopping!  Maybe some of these work for you or feel free to share other ideas.

Saving money on food: STEP 1 Making a kitchen inventory

In order to save money on groceries, you need to know what it is you buy and what a good price really is.  This sounds intuitive but takes some time.  What do you eat and how do you cook?  Make a list by group (grains, cereal, oils, sugars etc.) of everything you currently have in your refrigerator and pantry.  My list is below, but will look different from yours.  List everything on a spreadsheet and make a grid with the grocery stores nearby where you shop.  Don't be afraid to include grocery stores, big box stores, discount stores, and foreign food markets (Asian, Latin, European etc.) What you are doing is creating a list of prices on the items you purchase so you can see what the current prices are.  Be careful to note price per pound etc. so you get an even comparison.  By the way, some of this can be done at home, as Sam's Club and Costco have some prices online.  Notice the differences in prices and circle the lowest.  Food prices change with market demands, seasonal pricing, drought, etc. so this is something you may want to do twice a year or so.  What you are learning here is the price for items you typically buy, so that you know what a good deal is.  This is a list that you can keep in your purse where it is handy.  As you work with this method, you may find that you don't need the list anymore because you know when you have a good deal through experience.


As a disclaimer, I do not buy prepared food or shop with coupons.  Here is what a typical menu may look like for us for the day: (keep in mind that I homeschool so I don't have boxed juices, granola bars, string cheese etc. around)

Breakfast:
oats, milk, raisins, sunflower seeds, coconut, cinnamon, and milk
or whole wheat pancakes from scratch
or scrambled eggs

Lunch: 
leftovers from last nights dinner

Dinner:
brown rice
homemade chili
diced in season garden vegetables
in season fruit
(cook enough beans to freeze or use for another meal)
(make extra chili to use for say baked potatoes for lunch tomorrow with broccoli and cheese)

Snacks: (of course, with all these kids)
air popped popcorn
dried fruit
unsalted, dry roasted nuts
fresh fruit
fresh veggies
piece of cheese
homemade whole wheat bread with butter and honey

PANTRY STAPLES LIST GRAINS	Smiths	Walmart	Winco	Costco	Sams Club
red wheat
white wheat
white flour
corn meal
oats
brown rice
white rice
pasta
quinoa
popcorn
spaghetti
lasagna
manicotti
egg noodles
FATS/OILS
canola oil
olive oil
mayo
dressing
sesame oil
LEGUMES
pinto bean
black bean
split peas
lentils
garbanzo b.
kidney b.
SUGARS
honey
white sugar
brown sugar
molasses
corn syrup
maple syrup
jam
p sugar
DAIRY
powder milk
evap milk
butter
cheese
cottage cheese
sour cream
cream cheese
eggs
cream
COOKING
b. powder
b. soda
yeast
salt
wht vinegar
bals vinegar
asian vinegar
fish sauce
pepper
cooking spray
soy sauce
worst sauce
hot sauce
apple c vin
liquid smoke
corn starch
vanilla ext
almond ext
cocoa
chocolate chp
CONDIMENTS
ketchup
mustard
pickles
brown must
dressing*
mayo*
salsa
bbq sauce
NUTS/SEEDS
sunflower s.
peanuts
PB
almonds
pecans
walnuts
tahini
sesame s.
poppy seed
VEGTABLEs
can tomato
coco milk
coconut
dry potato
can green chiles
can tom paste
can crush tom
can olives
frozen
FRUIT
raisins
applesauce
dates
apricots
cranberries
can pineapple
can mand org
frozen
MEAT
tuna
beef
chicken
bacon
pork
SPICES
allspice
basil
bay leaves
bouillion-beef
bouillion-chk
bouillion-veg
cardamom
celery seed
chili p. HOT
chili powder
cinn
cloves
cumin
fennel
ginger
montreal
nutmeg
oregano
red pepper
thyme
HOME
Kitchen/bath
Dish soap
DW liquid
garbage bags
sponges
kitchen towels
al foil
plas wrap
zip bags
TP
wax paper
HYGIENE
shampoo
conditioner
deod- men
deod-women
bar soap
diapers
wipes
toothpaste
dental floss
toothbrush
dental stick
razors
gel
hair spray
makeup
feminine
hair things
Laundry
laundry soap
bleach
stain remove
CLEANING
bleach
comet
glass cleaner
pine sol
paper towels
OTHER
light bulbs
batteries
stamps
bandaids
medicine
vacuum bags
ibup
kids ibup
kids actemin
acetmin

Happy shopping!  Maybe some of these work for you or feel free to share other ideas.