Meals

So, my hubby and I decided to re-format our budget to make saving a little easier and spending a little harder...or should I say more mindful. :)  I now get "my" cash budget from my working man once a month...or every 4 weeks to be exact. This eliminates multiple grocery store trips and impulse spending. So, I planned out a month's worth of meals, shopped for it, and filled our pantry, fridge, and freezer to the brim. It was a lot of work for 2 days trying to make lists, shop ads etc., but now it is done for 4 whole weeks! I am anxious to see how this plays out in the months to come and not only stay within our budget, but maybe trim it a little as well!  So, I thought I would post my meals for each week and tell you if it was yummy or just so-so...a lot of this months meals are new ones from Pinterest! :)

Week 1:

Chicken Spinach Salad w/Dijon Dressing
 *This was light and flavorful! So easy to throw together in a pinch! I changed it up a bit and swapped feta for the goat cheese and almonds for the pine nuts.
http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

Slow Cooked Beef Fajitas
*This was so easy to prepare! In fact, I made 2 batches in about 20 minutes. One to eat and one to freeze for later.
http://www.ringaroundtherosies.net/2012/02/freezer-meals-part-2.html

Forgotten Chicken
*Made this in less than 5 minutes today! Will update on taste!
http://www.darlingdoodlesdesign.com/2012/04/forgotten-chicken.html

Still to come:
Easy Creamy Chicken Enchiladas
Beef Stroganoff
Creamy Tomato Pasta

Hope you find this helpful! Happy Tuesday!

Beginning again!

Well, I have been inspired again...by my best friend Kendra to start blogging again! Hopefully with our new schedule in place I will find the time.  A lot has been going on in our lives since my last post, so I will try and give a quick update!

In April we moved!!  We are finally in a home!  The boys now have a backyard, I have more storage, and John has a garage and a shed! We love our sweet little home in the vintage neighborhood of Westchester.  It is filled with huge trees, picket fences, and abundant flower gardens.  Our mailman even walks around and delivers the mail to our door! We are so blessed!

In May, Owen turned 6!! I can't believe he is 6 already! Where did the time go?

In July, we welcomed another BOY into our family!  Paxton Roarke Townsley! 8lbs 9oz and 20.5 inches. He is a sweet boy that looks like a cross between Knox and Reichen and we couldn't be happier or more blessed with the little men the Lord has entrusted us with.

In August, Asher turned 5!  Why are my boys growing up so fast?!

Well, that is the quick version of our crazy lives! More to come as schooling begins in the coming weeks!!

Chicken Tortilla Soup

• This was a big hit with my hubby! The Boybarians tried it and like it too! So fast and so easy! I love the Crockpot!
• 
  
• 1 pound cubed, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tsp. oregano
• 1 tsp. cayenne pepper
• Salt and Pepper to taste
• 1 (10 ounce) package frozen corn
• Garnish:
• Tortilla Chips
• Cheese
• Sour Cream
• Avocado, sliced
• 
  

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water, chicken broth, corn and seasonings. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Garnish with chips, cheese, sour cream, and avocado Enjoy!

Cranberry Orange Bread

4 cups flour

1 Tbsp. baking powder

2 cups sugar

1 1/2 tsp. salt

1 tsp. baking soda

2 beaten eggs

2 Tbsp. grated orange zest

4 Tbsp. hot water

1/2 cup melted butter

1 cup fresh orange juice

2 cups chopped cranberries

1cup chopped pecans

Melted Butter and Sugar for top

Stir dry ingredients in large bowl. Set aside. Beat eggs, add in butter, juice, and water. Stir egg mixture into dry ingredients and add orange zest, cranberries and nuts. Stir until moist. Pour into floured, greased loaf pans. Bake at 325 degrees for 50 to 70 minutes or until toothpick comes out clean. After 10 minutes brush with melted butter and sprinkle with sugar. Wrap in wax paper when cool-refrigerate. Enjoy!

4 recipes makes 20 small loaf pans to give as gifts! I like to wrap in paper and then tie with a pretty ribbon and tag.

Our Favorite Holiday Picture!

This picture was taken when Owen was 19 months and Asher was 4 months. We waited in line for 2 hours at South Coast Plaza to see the famed Santa! Owen was bursting with excitement! When it was our turn, Owen was a bit apprehensive, but we knew he would be fine! This is the picture we got and almost didn't buy, but we are so glad we did! :)

Aunt Teen's Fudge

• This is my go-to holiday fudge recipe. It is rich and has a silky smooth texture. You can add in crushed candy canes or nuts for a festive flare! Enjoy!
• 
  
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Cranberry Orange Chex Mix

A festive twist on a Holiday favorite!

3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
3	cups Wheat Chex® cereal
1	cup sliced almonds or other nut you like
1/2	cup butter or margarine, melted
1/2	cup packed brown sugar
1/2	cup frozen (thawed) orange juice concentrate
1/2	cup dried cranberries
1.	Heat oven to 300°F. In large bowl, mix cereals and almonds.
2.	In microwavable measuring cup, mix butter, brown sugar and juice concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Pour into ungreased large roasting pan.
	Bake uncovered 30 minutes, stirring after 15 minutes. Stir in cranberries. Cool completely, about 15 minutes. Store in airtight container. Enjoy!