A full freezer is truly an asset

DD picked up my Zaycon chicken order today - 40 pounds for her and 40 pounds for me.  I trimmed while she wrapped.  We did a few things differently this time.  We packed about a third of the chicken in ziplock bags - two breasts per gallon sized bag.  We kept the breasts separated for ease of use.  The plan is to use the plastic bag chicken first.

In preparation for a Friday dinner in, I added a marinade to one of the bags after cutting the breasts in half to make four cutlets.  It will marinate over night and hit the grill for dinner tomorrow.  

I also have the trimmings simmering in the crockpot.  It will run all night and all day tomorrow.  After I get home tomorrow, I will cool the broth and put it in the fridge.  After it cools, I can easily skim most of the fat off and pack it in 3-4 cup portions for the freezer.  This delicious golden goodness makes THe best soup.

I've also started a series highlighting 30 ways to prepare chicken.  

Along with the chicken I already had in the freezer and some other meats in there as well, I have an excellent stash of chicken, sausage, etc.  Now, we go back on the one meat meal purchase limit each week.  I can only buy meat for one meal each week.  All other meals must be leftovers, meatless or out of the freezer.  Since its summer, we will be eating more salads also.

I'm also planning on buying a case of ground beef from Zaycon.  I've been hesitant to buy because I've had concerns about the chubs (tubes) but I've asked for feedback from our local Facebook group and they have overwhelmingly endorsed it.  It's a big investment at $170 but having 40 pounds of ground beef available on hand would be awesome.

30 Days of Chicken - #2 Fiesta Lime Chicken (grilled)

I found this recipe on Pinterest and it looked good.  We were looking for something we could marinate overnight.  I just packed up 40 (+40) pounds of Zaycon chicken so I pulled two breasts out before it froze.

4 chicken breasts (2 Zaycon breasts cut in half)

1/2 cup vegetable oil

1 tsp paprika

1 tsp cumin

1 tsp salt

2 tsp oregano

3/4 tsp garlic powder

1/2 cup lime juice

1/2 tsp onion powder or dried onion

Mix all in a plastic bag and marinade in the fridge overnight.  Remove chicken from marinade 30 minutes before grilling.

(I forgot to take a picture until after I cut the chicken, sorry.  It was good but I think I would increase the lime juice and spices slightly.)

Why I am cutting back on my BJs purchases...

I've noticed a pattern that is costing me money.  I like to shop at BJs Wholesale Club.  Most of the time, it's all good.  Great deals on dishwasher detergent.  Love their big packs of bacon and olives.

Even their meat is a bargain. 

The problem, or rather my problem, is produce.  I can't seem to use it before it goes bad.  Take for example my last trip. I bought a basket of strawberries and a bag of broccoli.  Probably about $7-8 for both.  Neither has been touched.  The strawberries are likely moldy and the broccoli is past its prime.  

I seem to forget things from BJs until it's too late.  I guess the weekends are just too busy and my purchases are not a priority.

From this point on my purchases will be limited to non perishable items or if the item is perishable extras are on a planned  storage schedule for freezing or drying.

Tonight, I will try to save the berries!

A new week means a new menu

Having a holiday a fall on a Monday is an interesting way to start the week.

We started the week of Sunday in a very different way, chicken strips and mashed potatoes.  That's usually a meal we have on Saturday night.  We start from there.

Monday - hamburgers and hot dogs

Tuesday - taco Tuesday

Wednesday - smoked sausage with leftover three bean salad and Mac and cheese

Thursday - taco salad with leftover taco meat

Friday - tbd

I've tried to take advantage of leftovers this week

I've ordered 80 pounds of Zaycon chicken that will be here Thursday.  I may switch up and have a chicken dish on Thursday and taco salad on Friday.

Slowly making progress

I'm just over 2/3 done with the hand quilting on my queen sized Dryden plate quilt.  From what I remember, I started working on this in March of 2013.  I made the dresdens and out it aside while I thought about what design I would use.  Then I hand appliqués the dresens onto plain white squares.  After that, I was on the lookout for the perfect color to sash the quilt and a fabric to make the centers from.  Initially, I was going to use different fabrics but I ultimately decided to use the same solid blue fabric.

I'm still searching for the perfect binding fabric and I'm contemplating adding a border to increase the size.  So many decisions.  For now, I'll just continue to quilt for now and take the next step as it comes.  I'm excited to take the quilt off the frame but I have a tiny fear that my backing and batting could be slightly short on the top end.  For some reason, I have more top material than batting and backing - or at least it appears that way.

Grocery Challenges

I've been to the grocery store(s) several times this weekend but I still need things.  Really need, not want.  I neèd coffee cream and deli meat for sure.  I also need some coffee k cups from Dunkin Donuts.  

I went to BJs (wholesale club) Saturday.  I got broccoli, potatoes, lettuce, strawberries, Dawn and crossaints. I didn't spend a bunch.  I also picked up a few things at the grocery store Saturday when I picked up Chicken fingers for dinner AND I also picked up a few things Sunday when I returned the Red Box movie.

I'm frustrated that I still need to go back.  It's not time effective and it's not frugal.

While I'm talking about being frugal, I was very excited that Publix was going to start selling Dunkin Donuts k cups.  They're in the store but I'm very disappointed in the price.  At the donut store, I usually buy when they're on sale - two boxes of 12 for $16.99 or $17.99.  They're price at $9.49 a box of 10 at Publix.   Perhaps there will be a coupon or they'll go on sale.  I might buy a box in a pinch or I may start using the My Cup where you fill the cup with coffee instead of using a K Cup.

30 days of Chicken - #1 Chicken Fajitas

I'm starting a new series on thirty ways to cook chicken.  I routinely purchase my chicken from Zaycon fresh in forty pound batches.  I will be posting thirty different ways to serve chicken although the it won't be chicken every day.  Watch for day two coming soon.

For us, we usually split a chicken breast for two adults.  Maybe a little less if it's a casserole or soup.

 

The prep in this dish is mostly for the condiments.

I coated the chicken breasts lightly with olive oil and sprinkled fajita seasoning and mesquite seasoning on both sides of the breasts.  I marinated these for about half an hour but they would benefit from several hours or overnight.  To enhance the color, I also sprinkled with smoked paprika.

Stat grilling over a medium high grill then reduce to medium when you turn.  Once both sides are browned with perfect grill marks, reduce heat to low and cook until just done.

Serve on fajitas with your choice of grilled peppers, onions, salsa or pick, tomatoes, sour cream or guacamole.

Push Back

I finally feel like I am in control again!  I've written before about my struggles at work and my medium term plan for dealing with it.  (Hint: I'm leaving my job later this year if all goes well.)

What I was still struggling with was the day to day issues.  I finally decided that I needed to stop being pushed around and being bullied into confiing to their needs.  

I've started pushing back every time I need to.  If I don't think a meeting is necessary, I just say so along with what needs to be done.  I'm not going to be rushed into completing things to meet other people's schedules.

It may cause some friction but what do I care!

A Menu for the Week - already in progress

Saturday - spaghetti with sausage and salad

Sunday - homemade vegetable soup

Monday - stir fry chicken with pineapple and vegetables

Tuesday - leftover vegetable soup and a cheese quesadilla

Wednesday - smoked sausage and red rice

Thursday - salad

Friday - tbd

I need an awesome dinner for Friday night so we can eat in this week.  I need to dig in my freezer a little bit to see what I can find.  

With this plan in place, I have not purchased any meat or significant ingredients for all week except for a couple of sausage links for last Saturday.  The soup was a pantry only dish except for some fresh onions and carrots which I had on hand.  The chicken I had on hand and only purchased some water chestnuts ands baby corn (the baby corn will be recycled into a salad later this week).  The sausage has been hanging out in the fridge.

Unfortunately, I have not purchased any deli meat for the week.  I'm going to roll with this for a while and see what happens.  I think it's a good change once in a while.  We should have at least some leftovers for lunches.

Starting May on the right foot

DH and I decided to limit our eating out to one dinner each week and Saturday breakfast.

Today, May 1st, we we're put to a challenge right off the bat.  I had planned to make a taco salad at home tonight with some leftover taco meat and fixings.  DH texted me to let me know he ordered a taco salad for lunch so I had to rethink that plan.  I found some small, vacuum sealed chicken breasts in the freeEr that would thaw quickly after I got home from work.  I prepared these by dipping in some lemon pepper marinade and coating with some lemon pepper panko crumbs.  (I had both of these on hand, already opened.). I added some stovetop stuffing and green beans.  Not a bad substitute and a lot cheaper than the average of $30 for dinner out.  I have two chicken breast in the fridge (already cooked) that we can have for lunch tomorrow.  

I need to make a menu for next week using what we have on hand - including two hams in the fridge.  I'm also working on tossing out some old items that I don't think I will use.

DH has called me a food hoarder.  I know I don't like to throw things out.  Right now, we're working on purging what's old and eating what's good.  I hope to make some king of rudimentary inventory to track what we have.