Thursday Thoughts, July 18th


Happy Thursday a/k/a Friday eve, friends!  Hope everyone has had a great week so far!  I was reminded earlier this week just how important it was for me that I roasted those veggies over the weekend.  We had a very rough night dealing with insomnia.  If you have never dealt with insomnia, be grateful!  Quite honestly, if I hadn’t prepared some roasted veggies and had some chicken that I had purchased pre-cooked, I likely would have ordered out on Tuesday.  If I’d ordered out, it most likely wouldn’t have been on plan.  I have really been trying to stay on plan so the fact I did some prep saved me time on the back-end, not to mention calories!  I think we can all agree that there are times, like when we are tired, that we would be more likely to go with whatever is convenient. 

For the coming week, I will be trying to focus on using the items in my freezer.  Do you do that periodically?  If you do, how often do you do it?  I think I am also going to focus on grocery orders vs. going to the store to shop.  I tend to find things I really don’t need so I think it may be a good option until I can get things under control.  In the past, in order to help with expenses while on vacation, we tend to pack an ice chest with lunch meat, etc. so we can eat and not spend a small fortune.  How do you manage to budget on vacation?   

Comments

  1. MaryFranJuly 18, 2019 at 4:41 AM

    Yay for being prepared! I soooo wanted to order out last night but I had meat thawed for last night and tonight and we are going away for the weekend. The ONlY reason I didn’t order out and cooked dinner instead was my cheap streak! I knew that meat would go to waste if we didn’t eat it these two nights!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more

What's Cookin' Wednesday: Hungry Man Cornbread

Image
  This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school.  The recipe books were mimeographed and stapled together.  Hungry Man Cornbread (original recipe from memory) : 2 packages of cornbread mix (she used Martha White), prepared according to the package. 1 pound of ground beef, browned (usually with onion) American Cheese Slices Prepare your cornbread according to the package.  Brown your ground beef with onion, if desired, and seasonings of your choosing.  Prepare a 9 X 13 inch pan.  Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan.  Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices.  Top all of this with the other half of your prepared cornbread mix.  Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean. Hungry Man Cornbread ( Tracey's way ) I use the cornbread recipe from
Read more