Thursday, November 23, 2017

How many lbs of raw potatoes for mashed potatoes?

I had to look this up. In the past, we would just cook a 10 # bag and hope it would work for our group of about 25.

Here it is - 3 computer mouse sized potatoes will feed four people (1/2 c. serving each). 

Thursday, November 2, 2017

Power outage kit

As I was looking at my electric bill today, I noticed a page on being prepared for a power outage. Look here for details: 

And here's their suggested kit:

Outage Kit

  1. Matches
  2. A flashlight
  3. Extra blankets
  4. A battery-powered radio
  5. Batteries
  6. Bottled water
  7. Canned and dried foods
  8. A manual can opener
  9. A wind-up clock or battery-powered clock
  10. A telephone that doesn't depend on electricity
I'll need to check and be sure I have all of these in our 72 hour kit. 
I'm not sure about #9 & 10

Thursday, October 26, 2017

Amazing and Healthy Dark Chocolate Brownies

Dark Chocolate Zucchini Brownies 
  • Author: 
4.8 from 5reviews


  • 2 cups zucchini, grated
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat pastry flour)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)


  1. Preheat oven to 350 degrees and grease an 8 inch square baking pan.
  2. Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
  3. In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
  4. In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
  5. Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
  6. Pour the batter into your prepared pan.
  7. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely

Friday, October 20, 2017

Simple shopping lists; Easy menus and no more shopping after the 15th (by me)

uy it.How do you do your shopping lists? I've found it's easiest by store. 
Sometimes I use my iphone under notes. Other times, I'm old school, like below. 
If I leave it behind on the fridge, I call my teenager or husband and have them send me
a photo of it attached to a text message. Boom, done. Not bad for someone in their 50s, right?

I put together my menus in a more simple way now too. I just do a list of all the main dishes my kids want to cook for the month. Then I put the date next to it when it's done. I make sure I have the ingredients for those meals by the 15th. 

This month, I told the family that I am not going to the grocery store again (after the 15th). I also said I have a $20 emergency fund for anything we need. But one of them has to go buy it. Guess what? It's the 20th and we're down to 1 gallon of milk. Yes - we drink about 2 gallons in 3 days around here. It'll be interesting to see if someone steps up and goes to get milk before Saturday at midnight.

Spring Cleaning tips

Quick and easy - I gotta try these. It seems like I finally get around to my Spring cleaning in October.
Oh well,....

Wednesday, October 18, 2017

Friday, September 15, 2017

Fish Tacos with great sauce

I'm the first to admit, I have only had one fish taco in my life. So, I don't really know what I'm doing. But I like the way these turned out.
Here goes...

I made the sauce a few days ago. The fish steaks were thawed. And the homemade refried beans I made awhile ago and were also thawed; ready to go. The rice was leftover from another meal and the cilantro was already chopped. The cheese was also shredded and ready. All of this prep made the meal a breeze.

See below for the original recipe:

I used 3 tilapia steaks and cut the pieces so that they were half as tall; into about the size of a thumb (hopefully that's not gory). I like the fact that there's no heavy breading
I just used the marinade and cooked the fish as instructed. I didn't do the slaw.

Placing the warmed up refried beans and rice on the table with all of the cold sides, everyone made their own taco - on flour tortillas.

It was marvelous!

The fish taco sauce was really good - nothing was too spicy.
Full disclosure: I did not use capers. I know, the post says that this is the best part of the sauce, but I just didn't want the extra expense.
See below for that recipe:

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