Frugality

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Update On My Excalibur Dehydrator!!

I’ve had my dehydrator for just under 2 months now & I couldn’t be happier with my purchase!  I’ve enjoyed being able to dry so many things already & we’re still in the middle of growing season here in Southeast Tennessee!  If you follow me on Facebook, you’ve probably seen several of the items that I’ve dried so far.  While I’ve had to add a little extra drying time to several of the items due to increased humidity (and a very few days of rain), everything has dried exactly like it’s supposed to. 

Here’s a few pics of some of the items that I’ve dried so far:

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These are my Crimini Mushrooms & Dried Cherries

Yesterday, I dried 130 cloves of garlic, sliced!! Isn’t it beautiful!!

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I’ve also dried strawberries, bananas,apple rings, bell peppers, jalapenos, green onions, banana peppers, onions, and various herbs.

 

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Dried Bell Peppers, Strawberries, & Apple Rings

 

Today, I have potato slices dehydrating, which will be used for dishes such as au gratin potatoes in the future.  Having a dehydrator is enabling me to take even more advantage of fresh fruits & veggies while they are in season by allowing me to increase my storage space (dehydrated foods take up much less space and, like with canning, I’m able to rely less on my freezer/refrigerator.  The really good thing about this is that, if we were to be without power for extended periods of time, I will not have to worry so much about my foods going bad.  Yes, I still have lots of meat in my freezers, but a lot of this can also be canned, if I want/need to.  And I will probably can some things just for ease of use for those days when I need to get dinner on the table very quickly.  Our plan is to also look at getting a generator at some point (when funding allows) so that we can run the refrigerators & freezers & not have to worry so much about losing our food stores.  I really strive for “no-waste” when it comes to food. If it looks like we’re not going to finish something before it goes bad, I will either freeze it into individual portions, freeze the little portions left to be revamped into another meal, or, if it’s past its prime, it goes out to the chickens.  (Not moldy or rotten, just past what/when I know my family will eat it.)

 

I’m so thankful that God has blessed me with a love for cooking, baking, canning, & putting food up for my family.  It truly is a labor of love that I enjoy, & I enjoy knowing that I have helped to save my family money & stretch my husband’s paycheck by preserving foods in so many ways. 

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Pantry Challenge & Menu Plan 07/09–07/15

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Baked Potato Soup

I’m sure you all are wondering how we did this past week?  Well, we actually did very well! I went through both refrigerators to see what needed to be used up &, for the most part, had very little that I just could not get incorporated into our meals before it went bad.  The few things that I found to be trying to push their usage, I fed to the chickens before it did go bad.  (No, I do not feed my chickens food that is bad, I promise.  They’re some of the post spoiled birds on the plant!)

 

So, what did we eat for the rest of the weeks?  Let’s see.  We had: Beef tips & rice, roasted chicken with veggies, wings in homemade BBQ sauce, fresh corn on the cob, homemade seasoned fries, baked potatoes with assorted toppings, & homemade baked potato soup using roasted potatoes!  Yum!

I’m sure you’re wondering, “why all the potatoes?”  Well, I had several potatoes that were starting to look less than stellar that I knew would not last much longer, so I made sure to incorporate them as much as possible. I only had 4 that I had to throw out, & those would’ve had to go out anyway since they were bad in the center.  But, they didn’t actually go out.  They will be going into my compost bin!  See, they still had use, just the original intended purpose.  I was also able to use up the last of our fresh mushrooms!  They meals also made enough for at least Brian to have some to take to work for his, and a couple of times a little more was left so that we, too, could enjoy them the next day.

 

I did, however, have to go to the store for more milk, bacon, Worcestershire sauce, mixed salad greens, dates, mushrooms & heavy whipping cream.  (I also picked up a water & can of Pringles since Melia was with me & had not eaten – cheaper than drive thru). I spent $45.56 more out of our $400 budget, which leaves me with $224.18 for the month.

 

Side note:  I forgot to mention that we have a birthday in the family this week, so that many constitute a meal out, which I will not count against us since will we be doing something fun with the birthday girl & will not be close to home.  I will, however, pack snack foods for us to munch on!

 

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Now, that we’ve caught up on how we did, here’s our menu plan for this coming week.

 

Breakfast:

  • smoothies
  • homemade yogurt with fruit and/or granola
  • hard boiled eggs
  • banana bread
  • homemade muffins (?)
  • pancakes/waffles

 

Lunch:

  • leftovers
  • sandwiches
  • fresh fruits/veggies

 

Dinner:

  • Homemade Cheeseburger Mac (Monday)
  • Chicken Caesar Salad
  • Tacos with homemade whole wheat tortillas
  • Leftovers
  • Crock Pot ™ Chicken & potatoes
  • Pizza – homemade (for birthday girl & guests)
  • Possible meal out – if not, I’ll figure out something

 

Now, that week #1 is done & we’ve done fairly well, I’m definitely ready for week #2.  This week, I’ll also have my dehydrator & canner going. I’ll be working on mushrooms, cherries, potatoes, carrots & garlic.  Check back periodically for updates, especially around Monday/Tuesday when I’ll update on how our week went!

 

Post Linked To: Organizing Junkie

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French Toast

This recipe comes from Frugal Families and is a family favorite in our home.  I’ve been known to add a little nutmeg or chocolate chips from time to time.  But, the best part about this recipe is that it can easily be halved, if needed, or doubled & frozen to provide many quick breakfasts for the future.   I really love using thick cut homemade bread for this, but have used store bought in a pinch.

 

French Toast

French toast is great for freezing ahead of time, and reheating for quick and easy breakfasts. This recipe calls for homemade bread but store bought is fine. I always make French toast when I have some stale bread because it’s dried out a bit and absorbs the flavored egg/milk mixture beautifully.

2 loaves homemade Bread
2 dozen eggs
2 Cups Milk
2 tablespoons vanilla
1 tablespoon Cinnamon

Slice bread and allow to sit for an hour or two, combine all ingredients except bread, and mix till frothy. Heat up a skillet on medium and spray lightly with cooking spray. Dip bread into mixture, letting it soak up some of the egg mixture, turn over & repeat.  Cook on both sides till golden brown. Place on a paper towel to cool, the paper towel will absorb the the extra moisture. Place single layer on cookie sheet and place in freezer till frozen. Transfer to an airtight container, or Ziploc baggy. To reheat, either place in microwave for approximately 1 minute or in a toaster or toaster oven. Serve with butter and syrup, or Jam.