Is It Naptime Yet

With wanting to stick to the budget I didn’t go grocery shopping the last week of September even though we needed a few things. I had spent the final part of our grocery budget at Costco. Milk was the main thing we needed. So this last week to make it last we had a lot of oatmeal and the girls got french toast twice within 4 days. We had plenty of eggs and bread, just not a lot of milk.
So yesterday being October 1st, I can’t believe it’s October, I went on one of my normal long shopping trips. First to Food -4-Less, where nonperishables are usually cheaper and then to Smith’s where I can find the store brand bran flakes and shredded wheat that I can’t at Food-4-Less and where dairy is cheaper.
I took the girls along and since Lilah found a penny that I pointed out to her. She was actually very happy and didn’t complain about being tired. Then at Smith’s I let her pick her own yogurt as a reward for behaving. (Before the penny happened and before we even got in the store she started to say she was tired!)
I’ve decided that many people do a month’s worth of shopping on the first day of the month. I saw a lot of people with two shopping carts full of groceries and the lines took forever to get through.
It reminded me of when I would got o the commissary with my mom for our monthly shopping trips for groceries.
It was crazy.
Smith’s was busy but not nearly as bad as Food- 4 -less.

Anyways, I bought a whole chicken and roasted it in my crock pot last night. It is delicious and was perfectly falling off the bones this morning.
I did it during the night so I could cook it on low, as to not rush it, and because I have Lilah’s gymnastics class tonight and I don’t like leaving things like crock pots on when I’m not at home, even if that’s one reason to use it. If a fire is gonna happen I’d like to be here to call the fire department.
I got the idea of roasting the chicken in the crock pot from Sam, and I figured now we have chicken to do whatever we what with. Put it on sandwiches or do a salad.
I feel like I’m finally doing something extra special for my family since they’ll be getting two not usually made dishes in a row.
Monday night I made black bean enchiladas, red peppers were on sale, and tonight we’ll have chicken sandwiches from homemade roasted chicken. This is a lot of cooking for me in two days. We have rice and soup like once a week, or rice and pot pies, or pizza. I cook the same things over and over again, so these dishes are nice changes.

Jon’s diet changes have kinda put me in a funk. I don’t know what to do to spice things up, though I have been making different stir fry’s which we find delicious but Eden does not like. Oh well.
Since the chicken was cooked with the skin it’s slightly fattier than what Jon should eat, but he can still have small amounts and the breast meat is still really good for him.
I’m just happy to do something extra for us.
The chicken was also hormone free and farmed raised so that’s one extra thing I also did. Now I just have to start buying those kind of chicken breast. The frozen ones I get are huge and obviously hormone injected!

Also with trying to save money I also took our coupons. We’ve been getting a condensed version of the coupons you would get in the Sunday paper, so I’ve been cutting the ones I’d use. I’m also keeping the good store coupons that are relevant to what I buy. Like if I buy this brand of soup I will probably buy it again. So I’d rather get a coupon for that brand of soup and not some random thing that’s associated with it. Like you often get store coupons for formula if you buy diapers, or a different brand of diapers.
Anyways. I love to look for the bargains and I’m liking getting the coupons each week in the mail.

Also here’s the recipe for Black Bean enchilada’s, it’s from the Pillsbury cook book. Enjoy, it’s delicious!

Black Bean Enchiladas
prep 20 minutes (ready in 40 minutes)- really it takes an hour

2 (10oz.) cans enchilada sauce
1 tablespoon olive oil or vegetable oil
1 onion, sliced separated into rings
1 small red bell pepper, sliced
3 garlic cloves, minced
1 (15 oz.) cans black beans, drained , rinsed
8 (6 inch) soft corn tortillas, heated
8 oz. (2 cups) shredded colby–monterey jack cheese

1. Heat oven to 425 degreed. Spoon 2/3 cup of the enchilada sauce in bottom of ungreased 12×8 inch (2 quart) baking dish.
2. Heat oil in medium skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2-3 minutes or until onion is tender.
3. In medium bowl combine onion mixture and beans; mix well. Spoon about 2 tablespoons beans mixture down center of each tortilla. Top each with 2 tablespoons cheese; roll up. Place, seam side down, over enchilada sauce in baking dish.
4. Spoon remaining enchilada sauce over filled enchiladas. Sprinkle with remaining 1 cup cheese.
5. Bake at 425 for 15-20 minutes or until thoroughly heated.

my way- I use regular flour, or whole wheat, tortillas.(If you use larger tortillas use a 13×9 pan.) I also use an added 1/2 green bell pepper and a large red bell pepper so I can have more filling. I also end up using more cheese than the recipe calls for because I love cheese and it balances out the extra filling.

This entry was posted on Tuesday, October 2nd, 2007 at 10:50 am and is filed under baking, Craziness, Kids, recipes, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.