Freezer Fabulous Round 3

 Freezer Meal Menu 11/6/2013

Corn Salsa Chicken, Chicken Fajitas, Broccoli and Cheese soup,

Homemade Frozen Pizza. Vegetable Soup

Vegetable Soup (optional Meatless Monday)

• 2 tablespoons olive oil
• 2 cups chopped onions or thinly sliced leeks (whites only)
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
• 1 can (28 ounces) diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Heat oil in a large stockpot over medium heat. Add onions or leeks,celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add all other ingredients to freezer bag and freeze. To cook, add three cups of water and contents of bag to crock pot and cook on low 4-6 hours or until vegetables are tender.

http://www.marthastewart.com/318100/big-batch-vegetable-soup

Slow Cooker Black Bean and Corn Salsa Chicken
Ingredients:
2 (14 oz) cans black beans, drained and rinsed
2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water
Directions:
Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
Side dish idea:

Easy Mexican Rice 

Chicken Fajitas

Ingredients:

1 1/2 – 2 pounds boneless skinless chicken breasts, sliced

1-2 red bell peppers, sliced

1 green bell pepper, sliced

1 onion, sliced

lime juice

fajita seasoning, store bought or homemade.

 Directions:

In your freezer bag add all ingredients, then close bag and mix ingredients thoroughly around to coat in seasonings. Freeze!

Day of cooking: let contents thaw completely, then stir fry in a skillet with a little oil. Fajitas will be ready when chicken is cooked through and veggies are tender. Serve with warm tortillas. YUM!

Broccoli Cheese Soup

½ cup onion diced

2 Tbsp butter

1 10oz can cream of chicken soup

1 ½ cup milk

1# velveeta cheese cubed

1 10oz bag of frozen chopped broccoli

Saute onion in butter and place all ingredients in crock pot. Cook on low 3-4 hours.

Homemade Frozen Pizza

Makes one large pizza or two individual pizzas

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce or other spread
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite

Equipment
Parchment paper
Rolling pin
Baking stone (or baking sheet)
Plastic wrap
Aluminum foil

Instructions

1. Pre-heat the oven to 450°F. Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
2. Roll out the pizza rounds. Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
3. Par-bake the pizza rounds. Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
4. Let the pizza rounds cool completely. Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
5. Top the pizzas. When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
6. Freeze the pizzas. Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
7. Wrap the pizzas in plastic wrap and aluminum foil. Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer. 
8. Freeze for pizzas for up to three months. 
9. Bake the frozen pizzas. When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.
   For the dough:
   3/4 cups (6 ounces) lukewarm water
   1 teaspoon active-dry or instant yeast
   2 cups (10 ounces) unbleached all-purpose flour
   1 1/2 teaspoons salt

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.

If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.

Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.

When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.

Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.

The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.

http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527

Shopping List:

• 2 tablespoons olive oil
• 2 cups chopped onions or thinly sliced leeks (whites only)
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
• 1 can (28 ounces) diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
• 2 (14 oz) cans black beans, drained and rinsed
  
• 2 (14 oz) cans corn, drained
  
• 1 (1 oz) package taco seasoning
  
• 1 lb chicken breasts
  
• 1 cup salsa
• 1 1/2 – 2 pounds boneless skinless chicken breasts, sliced
• 1-2 red bell peppers, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• lime juice
• fajita seasoning, store bought or homemade.
• ½ cup onion diced
• 2 Tbsp butter
• 1 10oz can cream of chicken soup
• 1 ½ cup milk
• 1# velveeta cheese cubed
• 1 10oz bag of frozen chopped broccoli
• 1 pound pizza dough, store-bought or homemade
  1/2 to 1 cup sauce: tomato sauce or other spread
  2 to 3 cups other toppings

Frugal Freezer Fabulousness, Round 2

The second installment of the fabulousness that is freezer cooking with on-sale ingredients.

You are welcome to join in our freezer cooking frenzy at the Evangelical Pietist Church in Chatfield on Wednesday at 6:30pm. Bring kids, they have activities for elementary on up.

Freezer cooking menu for 10/16/13

Menu: Jen's Spicy Sausage Pasta, Southwestern Meatloaf, Crock Pot Pizza Soup,

Pork and Veggies, Creamy Farmhouse Chicken and Garden Soup

Jen's Spicy Sausage Pasta

(don't be afraid of the title. Use smoked sausage and mild rotel for less spicy)1 lb turkey kielbasa, cut into thin slices
1 can Rotel
1 cup cubed colby cheese
1/2 c. Italian dressing
12 ounces rotini pasta

Freezing directions:Brown the sausage. Place your sausage, rotel, cubed colby cheese and 1/2 c. Italian dressing in your gallon freezer bag, label and freeze. Reheating directions. . Boil pasta for 8-10 minutes and drain. Add contents of bag to pot. May warm on low heat if desired. This dish may be served cold, just simply rinse pasta under cold water (we like our dish warm, with the cheese melted- we call it spicy mac and cheese!).
We added corn bread and loved it with this dish! http://mealplanningmommies.blogspot.com/

Southwestern Meatloaf

• 1 tablespoon olive oil
• 1 small onion, finely chopped

• 1/2 red bell pepper, stemmed, seeded and finely chopped
• 1 cup frozen corn
• 2 pounds ground beef (90 percent lean is suggested)
• 1 cup dry bread crumbs
• 1 large egg
• 1 cup plain yogurt (not nonfat)
• 1/2 cup finely chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons ketchup, optional

Warm oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn; sauté 2 minutes.Transfer to a large bowl to let cool slightly.

Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to bowl. Mix gently until well combined; do not overmix. Transfer to baking sheet and shape into a 12-by-4-inch loaf. Freeze.

Thaw. Bake at 375 until an instant-read thermometer inserted into center registers 160ºF, about 1 hour. Spread with ketchup, if desired, and let stand 10 minutes before slicing and serving. http://mealplanningmommies.blogspot.com/

CrockPot Pizza Soup Recipe

--1 jar (14 oz) of pizza sauce
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup sliced mushrooms
--1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
--2 already-cooked Italian sausage (I used chicken Italian sausage)
--1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
--shredded mozzarella cheese (to add later)

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water. Freeze.
Thaw, dump in crock pot. Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese. http://crockpot365.blogspot.com/2008/08/crockpot-pizza-soup-recipe.html

Pork and Veggies

1 lb Pork Roast, cut into 1/2 inch strips
1 Onion, chopped
1 Green Bell Pepper, sliced
4 Carrots, sliced
½ pound Fresh Mushrooms, sliced
1 8oz can Tomato Sauce
1.5 Tbsp Apple Cider Vinegar
1 tsp Salt
2 tsp Worcestershire Sauce

Combine ingredients in a large ziptop bag, freeze. Thaw contents of bag and place in a slow cooker. Cook on low 6-8 hours. Serve over hot rice. Serves approx. 5-6 people.http://www.lovingmynest.com/learning-activities/cooking/freezer-crock-pot-recipes/

Creamy Farmhouse Chicken and Garden Soup

1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1/2 teaspoon dried thyme
1 cup half-and-half (or non-dairy milk for dairy allergies)
1/2 cup frozen green peas, thawed
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 can (14 ounces) fat-free chicken broth

Put all ingredients in a Ziploc bag except chicken broth and milk. Freeze. Thaw and put in slow cooker and add chicken broth and milk. Cook on low for 6-8 hours. Stir in 3 cups prepared noodles. Serves 7-8 people.

http://www.lovingmynest.com/learning-activities/cooking/freezer-crock-pot-recipes/

Shopping List (*item on sale at Kroger)

• *2 lb turkey kielbasa or smoked sausage
• 1 can Rotel
• *1 cup cubed colby cheese
• *1/2 c. Italian dressing
• 12 ounces rotini pasta

• *1/2 red bell pepper
• *2 green bell pepper, seeded and chopped
• 2 onions, chopped
• 2 cup frozen or canned corn
• 2 pounds ground beef (90 percent lean is suggested)
• 1 cup dry bread crumbs
• 1 large egg
• 1 cup plain yogurt (not nonfat)
• 1/2 cup finely chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon cumin
• --1 jar (14 oz) of pizza sauce
  --3 empty jars full of water
  --1 cup sliced mushrooms
  --1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
• *1 cup sliced pepperoni, sliced in quarters
  --8 fresh basil leaves, chopped (or 1/2 T dried)
  --1 T dried oregano
  --1/2 to 1/3 cup of dried pasta
  --shredded mozzarella cheese (to add later)
• 1 lb Pork Roast, cut into 1/2 inch strips
  4 Carrots, sliced
  ½ pound Fresh Mushrooms, sliced
  1 8oz can Tomato Sauce
  1.5 Tbsp Apple Cider Vinegar
  2 tsp Worcestershire Sauce
• 1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
• 1 medium zucchini, sliced
• *2 bone-in chicken thighs, skinned
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1 cup half-and-half (or non-dairy milk for dairy allergies)
• 1/2 cup frozen green peas, thawed
• 2 tablespoons chopped parsley
• 2 tablespoons butter
• 1 can (14 ounces) fat-free chicken broth

Frugal Freezer Fabulousness!

Through the amazing world of Bloggerland, I have learned a few things about being frugal with the grocery budget.

1. Plan meals around items currently on sale at the grocery. Great money saving tip, no coupons required.
2. Freezer meals help to save both money and time. We are much less likely to run to the "bad for my body and budget" fast food joints if supper is planned and prepped. Also, you make one big mess when making the meals and then enjoy very little cooking cleanup the rest of the week.

So I married the two concepts and came up with Frugal Freezer Meals. So here's the breakdown. I come up with 5 recipes using mainly ingredients on sale at Kroger. Then compile a shopping list from those recipes. Willing participants (read: Super busy moms who desire to feed their families well and crave a little girl time) take said shopping list to Kroger, bring the ingredients to the ginormous kitchen at our church, and at the end of the night we each walk away with finished meals for a week. Sounds great, right? And to ice that cake, we meet during the Open Arms program time at the church so the kids get to play and have a Bible lesson while we cook!

Tonight was the third time we've met to cook, right now we meet the 1st and 3rd Wednesday of the month at 6:30. I've got to tell you, freezer cooking has made a huge improvement to our grocery bills and my sanity. While driving home tonight I got to thinking: This could be a really big blessing to other people, too. So consider yourself invited to join along. You are more than welcome to come cook with us at the church, or you can make the meals at home. I take ZERO credit for these recipes, they all come from Bloggerland. Follow the links for all the great pictures and more recipes. Take a peek at our program printout which can also be seen on the church website http://pietistchurch.org/.

Taco Soup, Orange Chicken, Chicken Fajitas, Beef Tips, Cheesy Ham and Potato

Bonus Snacker Recipe: Bean and Cheese Burritos

10/13/13 Revision: Beware, the Orange Chicken recipe has received less than rave reviews. Suggestion has been made to scale down on the zest. BE YE WARNED!

Taco Soup (optional Meatless Monday)

(1 lb ground beef or ground turkey, optional)
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis (optional)
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Brown meat and onion, drain. Dump ingredients into gallon-sized bag. Thaw 24 hrs and crock pot 6 hrs low.
Serve with tortilla chips and your favorite toppings.

Homemade Taco Seasoning

Ingredients:

1T Chili Powder 1t Ground Black Pepper
1t Garlic Powder 1/4t Oregano 
1/4t Onion Powder 1/2t Salt
1/4t Crushed Red Pepper (optional) 1/2t Cumin
1/2t Paprika
http://www.sonotbetty.com/2011/07/i-have-confession-to-make.html

Bonus After School Snacker: (not included in Shopping List)

Crockpot Refried Beans

In a crockpot combine the following:

• 1 large onion, diced
  
• 4 cups dried pinto beans
  
• 1.5 tsp sea salt
  
• 1 tsp black pepper
  
• 2 tsp cumin
  
• pinch of cayenne pepper
  
• 11 cups of water
  

Cook on low for 8-10 hours. Drain out excess water, then mash the beans/onions with a potato masher.

Bean and Cheese Burritos

For every large whole wheat tortilla mix together 1/2 cup refried beans along with 2 tbsp shredded sharp cheddar. Roll in and freeze in a single layer then place in a bag.

When ready to eat microwave covered with a paper towel for 2-2.5 minutes

http://www.fitmamarealfood.com/tag/healthy-freezer-meals/

Crock Pot Orange Chicken

Ingredients:

4 Chicken Leg Quarters (take skin off) –or any kind of cut chicken will do

3 Navel Oranges

1/2 Sliced Onion

1 Tbsp. Fresh Ginger, grated

2 Cloves Garlic, minced

1/4 cup flour

1/2 cup BBQ Sauce

2 Tbsp. Soy Sauce

1/4 cup Sugar (I know it seems like a lot, but trust me!)

3 tsp. Red Pepper Flakes (optional)

Salt & Pepper

 Directions:

Place chicken in freezer bag. Slice one orange and put in bag with sliced onion. Zest 2 whole oranges and put in a small bowl, add juice from both oranges and place in the bowl. Add all other ingredients to the bowl and whisk until combined, then add mixture to freezer bag, freeze. On the day of cooking, allow bag to sit at room temperature for 30-45 minutes, then put everything into a slow cooker and cook for 6-8 hours on low.

http://www.saveathomemommy.com/2013/01/freezer-meal-healthy-slow-cooker-orange-chicken/

Chicken Fajitas

Ingredients:

1 1/2 – 2 pounds boneless skinless chicken breasts, sliced

1-2 red bell peppers, sliced

1 green bell pepper, sliced

1 onion, sliced

lime juice

fajita seasoning, store bought or homemade.

 Directions:

In your freezer bag add all ingredients, then close bag and mix ingredients thoroughly around to coat in seasonings. Freeze!

Day of cooking: let contents thaw completely, then stir fry in a skillet with a little oil. Fajitas will be ready when chicken is cooked through and veggies are tender. Serve with warm tortillas. YUM!

http://www.saveathomemommy.com/2013/01/freezer-meal-healthy-slow-cooker-orange-chicken/

Fajita Seasoning Mix
1 tablespoon cornstarch 1/4 teaspoon garlic powder
2 teaspoons chili powder 1/2 teaspoon cayenne pepper
1 teaspoon sugar 1/4 teaspoon cumin 1 teaspoon paprika 1/4 teaspoon crushed red pepper flakes
1/2 teaspoon onion powder
http://www.news-gazette.com/blogs/meg-makes/2012-08/recipe-homemade-salt-free-fajita-seasoning-mix.html

Crockpot Beef Tips & Gravy

Recipe From The Country Cook

Yield: 4 servings
Ingredients

• 1 1/2 lbs cubed beef (stew meat)
  
• 1 packet Dry Onion Soup Mix
  
• 1 can Cream of Mushroom Soup (although Cream of anything will work)
  
• 1 14 oz. can beef beef broth or stock
  
• Salt & Pepper
  

Instructions

1. Add beef cubes to Crockpot, season with salt & pepper.
   
2. In bowl combine soup mix, soup & broth, stir to combine.
   
3. Dump mixed ingredients over top of beef, stir.
   
4. Cook on low 6-8 hours.
   http://whoneedsacape.com/2013/01/crockpot-beef-tips-gravy/
   

Cheesy Ham and Potato recipe

Ingredients

4 medium potatoes diced

1 medium onion diced

3 stalks of celery

1 c shredded Cheddar 

1 c shredded Monterey Jack cheese
1 (10.75 oz) can condensed cream of celery soup
1 (8 oz) container plain smooth & creamy yogurt (any variety or Stony Field has a good organic option)
2 pounds of boneless fully cooked ham that is halved lengthwise

6-8 strips of oven baked bacon
cooking sprayDirections
Combine ingredients (minus bacon) into gallon freezer bag. Thaw overnight. Spray the inside of slow cooker with cooking spray to prep.
Combine potatoes, cheddar and monterey jack cheese, cream of celery soup, plain yogurt and place in the slow cooker.
Place ham on top of potato mixture.
Cook potato mixture on low for 5 to 6 hours. Stir well before serving.  Garnish on top with broken  up small pieces of bacon before serving. 

http://largefamilyslowcooker.blogspot.com/2012/07/cheesy-ham-and-potatoe-recipe.html

Shopping List

* =on sale at Kroger

1 package mild taco seasoning mix (or homemade mix)

1 packet Dry Onion Soup Mix

fajita seasoning, store bought or homemade.

4 medium onion, chopped
*3 Navel Oranges

4 medium potatoes diced

3 stalks of celery

1-2 red bell peppers, sliced

1 green bell pepper, sliced
1 16 oz can corn
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis (optional)
taco toppings you like (cheese, sour cream, tortilla chips, *avocado, etc)

4 Chicken Leg Quarters (take skin off) –or any kind of cut *chicken will do

*1 1/2 – 2 pounds boneless skinless chicken breasts, sliced

(1 lb *ground beef or *ground turkey, optional)

*1 1/2 lbs cubed beef (stew meat)

*2 pounds of boneless fully cooked ham that is halved lengthwise

*6-8 strips of oven baked bacon

1 Tbsp. Fresh Ginger, grated

2 Cloves Garlic, minced

1/4 cup flour

1/2 cup BBQ Sauce

2 Tbsp. Soy Sauce

1/4 cup Sugar (I know it seems like a lot, but trust me!)

3 tsp. Red Pepper Flakes (optional)

lime juice

*1 (10.75 oz) can condensed cream of celery soup

*1 can Cream of Mushroom Soup (although Cream of anything will work)

1 14 oz. can beef beef broth or stock

Salt & Pepper

*1 c shredded Cheddar 

*1 c shredded Monterey Jack cheese
1 (8 oz) container plain smooth & creamy yogurt (any variety or Stony Field has a good organic option)

There's the list. Let me know what you think!

The gift of...needs met

Philippians 4:19And my God will meet all your needs according to his glorious riches in Christ Jesus.4:20To our God and Father be glory for ever and ever. Amen.
When it comes to clothes, the hardest item for me to supply on my super tight budget is school jeans. Stores rarely clearance them down to my price point, and garage sales are usually best for play jeans (for an exception, check out this post). 
So imagine my excitement (read: restrained squeaking) when a coworker brought in some clothes "she thought my daughter could use".  Her daughter had outgrown them, and they didn't sell at the consignment shop she had taken them to. I've done a few alterations/repairs for her lately, and this was a form of thank you. And to that I say "You're welcome" and "Thank you Jesus!"
Check this out:

6 (count 'em: 6!) pair of jeans from: American Eagle, Aeropostale and SO. Plus 3 American Eagle shirts.
I actually added up the thrift store price tags on these practically Perfect clothes and came up with (drum roll please....)   $84.91! Can you imagine if I'd bought them at the mall?!
Seriously, how amazing is our God, right?

Launch of Tweaked2911

My sister, Jessica Gottfried, and I have officially launched our Facebook page for a blossoming new business we call Tweaked2911. The "2911" references Jeremiah 29:11:

"For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future."

We refashion previously loved textiles into creative new designs such as aprons, scarves and infant booties as well as custom memory items. Visit our page at www.facebook.com/Tweaked2911.