Food Storage Recipe - Vegetable Boil

 Simple Vegetable Boil to use up the veggies you have gotten from your garden. Super healthy and yummy.

NEED:

* Potatoes

* Corn of the cob

* Baby carrots

* Broccoli

* Onions

Seasonings

Garlic powder

Onion powder

Lawrys season salt

Creole seasoning or slap ya mama

Smoked paprika

Red pepper

Mrs dash original

 

 

Fill a your pot up with water or vegetable broth.

 

Add your vegetables and seasonings.

 

Put your lid on the and boil for 20/30 minutes.

What Can You Do Now About Budgeting

 There are some important things that you need to do to get a better handle on your budget. The first thing that you need to do is to fill out a household budget. Write down every single time you spend money. Doesn't matter how small of an amount it is. Write it down. Keeping track of every dollar spent will help you to get control of your spending. You will see what you are spending it on and know what you should STOP spending it on. 

Set up cash envelopes for the three groups where you are overspending the most. Examples of the most overspending groups are food, clothing, and recreation. Make it a challenge to see how much money you can have left at the end of the pay period. Put the money left into savings.

Use your budgeting system daily! This helps you to save money and have money saved for any emergency or something that the household is planning on doing in the future. Anything a house remodel, a new car, school, a vacation, wedding, etc. You could be saving for anything. A goal that the whole family can get into and make it fun. If the whole family is included into the budgeting it will make it more easy to keep the budget. When you start to reach your goals it will change your whole life and be so enjoyable. 

Food Storage Recipe - Bean Salad

 

Super quick bean salad. Perfect for a quick addition to any meal.

Chop up 3 whole pickles

Chop up 3 hard bolied eggs

 1 can of red beans

chopped up fresh Dill

3 tablespoons of sour cream

1 tablespoon of mayonnaise

Lemon juice

Garlic

Salt and pepper

 

Mix all of this together in a bowl with a cover and set in fridge for a couple of hours. 

 

Food Storage Recipe ~ POTATO PANCAKES

Great recipe to use up extra mashed potatoes.

NEED 

4 cups cold mash potatoes

5 slices bacon

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs well beaten

1/2 cup shredded cheddar cheese

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

 

Remove the bacon slices, crumble set aside.

 

Leave the bacon drippings in the skillet.

 

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

stir in the crumbled bacon and Cheddar cheese.

 

Form the mixture into 8 patties.

 

Heat the bacon drippings over medium heat,

pan-fry the patties in the drippings until crisp on each side,

about 4 minutes per side.

Food Storage Recipe - Zucchini Lasagna

Zucchini Lasagna
 NEED

3 large zucchini, sliced lengthwise into 1/4 inch thick strips

1 tablespoon olive oil

1 pound ground beef

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 cup marinara sauce

1 cup ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Salt and pepper, to taste

Fresh basil leaves, for garnish

Preheat your oven to 375° and lightly grease a 9x13 inch baking dish.

 

Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant. Toss in the ground beef, breaking it apart until browned. Season with salt and pepper to taste.

 

Stir in the marinara sauce and let the mixture simmer for 10 minutes.

 

Meanwhile, in a separate bowl, mix together ricotta, egg, Parmesan cheese, and a pinch of salt and pepper.

 

Grill or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.

 

 In the baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella.

 

Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.

 

Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.