Meal Planning To Save Money

Looking through my mother’s cookbooks the other day, I was reminded of my mom teaching my brother and I how to create a weekly meal plan when we were younger. She worked full-time outside the home, so she put our ass to work whenever she could to help out around the house. . . . we survived! You can download a meal planner and grocery list below. A meal planner and a shopping list are the best ways to save money when planning meals for your family – big or small.

I inherited a few of my mom’s cookbooks – I like looking through them to see her notes, I miss her handwriting. I was going through her Emeril Lagasse’s cookbook and it brought up memories of her and I watching his first-of-it’s-kind cooking show “BAM” – “Kickin this up a notch” and a few  of his other sayings, along with Emeril’s storytelling and let’s not forget the LIVE band which made it an awesome show. I have such wonderful memories of Ms. Bev (my mom) and myself hanging out – laughing and telling stories in the kitchen.

***Enjoy the recipes – my mother made both of these delicious dishes***

Do you have stories of cooking with your mom?

Let’s kick up your savings a notch with these freebies below

Meal Planner

Grocery List

Peace Harmony & Happy memories!

XO Cheryl

 

 

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Peace & Harmony ~ Cheryl

Gluten-Free Living – A Delicious Dish

Champagne Shrimp Risotto

SOURCE: https://www.bettycrocker.com

Ingredients

1 lb uncooked medium shrimp in shells, thawed if frozen

2 tablespoons butter or margarine
1 medium onion, thinly sliced
1/2 cup brut champagne, dry white wine or Progresso™ chicken broth
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup clam juice or water, warmed
2 cups chopped arugula, watercress or spinach
1/3 cup grated Parmesan cheese
1/2 teaspoon ground pepper
Chopped fresh parsley, if desired

Steps

  • 1.
    Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • 2.
    In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  • 3.
    Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
  • 4.
    About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

    EXPERT TIP:

  • Even though you may be tempted, don’t rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.
  • Prep 50 MIN
  • Total 50 MIN
  • Servings 6

*Shrimp and Rice create an excellent source of iron, a mineral important for transporting oxygen to working muscles*

Enjoy . . . Peace & Harmony ~ Cheryl

Beginners Guide: Keto Meal Planning

I am posting this for the ones that are following the Keto Eating Plan

Peace & Harmony ~ Cheryl

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