I have started a new spreadsheet for grocery spending tracking for the year. I found it on another blog and when I get a minute I will add a link. It has a tab for every month. It tracks savings including store specials, coupons and rebates.
For the month of January I spent $243.19 and saved $449.32!
Both freezers, the fridge, and every nook and cranny is packed with food. I am confident the only thing I have to buy for the month of Feb is milk! Of course I'll get my produce and bread from the coop.
Speaking of the coop it has exploded in Utah! The little site I started in Mendon is busting at the seams. We have bumped up our site to 120 baskets and are now running every Saturday!
I've continued cooking. I got a little lazier over Christmas and a bit in January. I cooked a few more processed meals but I'm ready to focus on eating healthy and trying new things this month.
Here are a couple of my favorite new recipes from last month:
I made these for my neice's baby blessing. I asked what I could bring and I was told muffins. Well a lot of peopled ended up bringing muffins so only a few of mine were eaten but I'm so glad I tried these. They were so easy and I don't think I'll go back to boxed mixes again.
To Die for Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh bluberries
1 teaspoon vanilla
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 teaspoon cinnamon
Directions:
1. Preheat oven to 375 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill up the cup. Mix this with the flour mixture. Fold in blueberries. DO NOT OVER MIX! Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To make crumb topping: Mix together 1/4 cup white sugar, 1/4 cup brown sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake muffins at 375 for 18 minutes then turn up the oven to 400 and continue baking until tops are golden brown.
These were really yummy and I think this recipe will work for more than blueberry. I also used frozen blueberries and they worked out perfectly.
A couple of weeks ago I was craving some clam chowder. Lately every time I open a can of clam chowder all I can taste is the can. It's so gross so I got a recipe from my grandma.
Bratton's Boston Clam Chowder
2 6 1/2 cans minced clams
1 cup minced yellow onions
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half
1 quart half and half
1/2 teaspoon salt
Pinch of pepper
1/2 teaspoon sugar
Place all vegetables in a saucepan. Drain liquid from clams and pour over vegetables. Add enough water to barely cover vegetable and clams in pan.
Simmer covered over medium heat until potatoes are tender. About 20 minutes.
In the meantime melt butter, add flour and blend in a large pot. Cook for a few minutes. Add half and half and stir until smooth and thickened using wire whisk.
Add vegetables & clams and heat through.
Add seasonings. Add more to taste if necessary.
Top bowls with grated cheddar cheese.
This was so good! I tweeked it a little. I only drained 1 can of clams because I like more of a clam flavor in my soup. I also only had 1 pint of half and half so I used that and 1/2 pint cream and 1 cup milk.
What will be eating in February?
Beef Fajitas
Chili Verde
Navajo Tacos
Navajo Tacos
Spagetti (using spagetti squash & pasta)
Chicken enchiladas
Whole roasted chicken
Pot Roast
Beef enchiladas
Heart shaped personal pizzas
Chicken Noodle Soup
Hawaiian Haystacks
Taco Soup
Sloppy Joes w/homemade fries
Grilled Brats
Glazed Salmon
Lima Beans with Ham
Pork Scaloppini
Pancakes
Waffles
Ravioli
Lasagne
Meat Loaf
Stir Fry
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