(ARA) - Think it’s tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it’s the woman who sets a table for 12 almost every night of the week.
"Cooking for my family is not just about feeding them -- it’s another way my husband and I express love to our kids," says Sansone. "We’ve always used our dinners as a special time for being together each day. The same is true even in today’s economy; we just have to get a little more creative."
While most families don’t have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn’t really all that complicated.
"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we’re becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it’s important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."
Sansone’s tips include:
* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family’s dinners just as you would your kids’ after school activities. You’ll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.
* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use holiday leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You’ll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.
Here’s one of the Sansone family’s favorites using leftover turkey to make a delicious Wild Rice Risotto:
Turkey and Wild Rice Risotto
Ingredients:
1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper
Preparation Steps:
1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.
2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.
Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Recipe Yield: 6 people
Rely on a good source -- Finding fun and unique dishes to prepare doesn’t mean starting from scratch. Sansone notes that a favorite Chipotle Rice and Chicken Chili recipe actually came from the Rice-A-Roni Web site. She often visits sites such as www.ricearoni.com to see what other meats and veggies can be combined to create a variety of dishes as well as find exclusive coupons.
Courtesy of ARAcontent
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Saturday, January 10, 2009
Budget-friendly Tips for Feeding a Family
Thursday, January 8, 2009
Idaho Potato Broccoli And Mushroom Soup
(NAPSI)-There are few better ways to warm up than with a hearty helping of healthful homemade soup. At under 75 cents per serving, Idaho Potato Broccoli and Mushroom Soup is sure to please your wallet and your palate. This simple recipe serves up nicely as a light snack or wholesome main course. With less than 100 calories per serving, you can enjoy every bite of this classic comforting dish.
Idaho Potato Broccoli And Mushroom Soup
Serves 6
Active Time: 25 Minutes
Total Time: 40 Minutes
Ingredients:
Potato Soup Base
1 Idaho Potato, peeled, diced small
½ cup water
1 Tbsp. Butterbud Sprinkles (no-fat butter powder, butter sprinkles)
1 Tbsp. onion powder
1 tsp. chicken bouillon granules
½ cup low-fat evaporated milk
⅛ tsp. white pepper
Idaho Potato Broccoli And Mushroom Soup
1 pint Idaho Potato Soup base
1 small yellow onion, diced
8 oz. frozen cut broccoli, thawed
8 medium mushrooms, sliced
½ cup low-fat evaporated milk
1 tsp. chicken bouillon granules
1 tsp. garlic powder
¼ tsp. ground fennel
¼ tsp. thyme
Directions:
To Prepare Potato Soup Base
1. In a saucepan, bring Idaho Potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender, about 10-15 minutes.
2. Add remaining ingredients. Stir to blend. Reduce heat to low.
3. Using an electric hand mixer on medium speed, blend until smooth.
To Prepare Potato Broccoli And Mushroom Soup
4. Prepare Idaho Potato Soup Base.
5. In a nonstick skillet, sauté diced onion over medium heat until tender.
6. Add broccoli and mushrooms. Sauté until mushroom slices are tender.
7. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.
Approximate nutritional analysis per serving: Calories, 78; Cholesterol, 3 mg; Sodium, 88 mg. Percent calories from: Protein, 5 g; Carbohydrates, 13 g; Fat, 1 g.
Hot and hearty soup can warm you up without giving your budget the cold shoulder.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Saturday, September 27, 2008
Know Wild Mushrooms Before Eating Them
By Sharon Dowdy
University of Georgia
Mushrooms are popping up as a result of the rainfall brought to the state by recent tropical storms. Many look just like the ones in grocery stores, but a University of Georgia expert warns they may not be safe to eat.
"In fact, Chlorophyllum, a mushroom commonly seen in yards and on golf courses, looks very similar to some edible mushrooms," said Charles Mims, a plant pathologist with the UGA College of Agricultural and Environmental Sciences.
Unlike the edible mushrooms, Chlorophyllum is highly toxic and causes severe upset stomach. “It’s one that will definitely make you sick to the point that you might even wish you were dead,” Mims said.
To be safe, Mims recommends not eating wild mushrooms unless you are skilled in mushroom identification. “I would never suggest anyone go out and randomly collect wild mushrooms to eat,” he said. “You have to know what you’re picking.”
Optimum conditions
Conditions are ideal for mushrooms to reproduce right now.
“They pop up when the environmental conditions are right and this is usually triggered by moisture or temperature,” Mims said.
This is why certain species are only seen in the fall of the year and others only in the spring.
“The drought conditions we’ve experienced over the past few years have kept us from seeing [many] mushrooms, but the body of the mushroom, known as the mycelium is present year-round in the soil,” Mims said.
Mycelium grows unseen usually alongside tree roots before forming mushrooms.
Fungus among us
Mushrooms belong to the group of organisms known as fungi, which includes the molds and mildews found on foods and in homes.
“Pathogenic forms cause diseases in plants, animals and humans,” Mims said. “The yeast we use for baking bread and producing alcohol are also fungi.”
"Domestic mushrooms sold in grocery stores and served in restaurant dishes were once wild mushrooms," he said.
“Agaricus, the mushroom commonly found on pizzas, came from nature back in 1760s in France,” he said. “Shiitake mushrooms were first domesticated in China in 500 A.D.”
Call of the wild
"Some cultures in Europe and Southeast Asia collect and eat wild mushrooms. But amateurs shouldn’t," he said.
“Collecting mushrooms is a big part of these cultures, and it’s a skill that is taught from one generation to the next,” he said.
To learn which mushrooms are edible, buy a good mushroom identification book or join a mushroom club.
“There are a number of excellent books available on mushrooms,” he said. “And there are a lot of people out there who do collect and eat wild mushrooms. There’s a group in Athens that takes mushroom walks and then meets to identify the samples they collect.”
If you harvest wild mushrooms, have a mushroom expert identify them for you. Then, only consume a very small portion the first time you eat a new edible find.
“There are a lot of wild mushrooms that are good to eat,” he said. “And there are some that will kill you. The most poisonous mushrooms in the world belong to the genus amanita. Their poison can destroy your liver and there is no good treatment available.”
If you don’t want to risk getting a stomachache, Mims suggests dining out.
“You can always play it safe and go to a restaurant that serves wild mushrooms,” he said. “Then you get the experience without the risk.”
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Tuesday, January 1, 2008
I suggest Corn and Shrimp Soup!
Cindy, I've never tried onion pie but it sounds like something I might have to try. I may cut back some on the butter and try substituting egg beaters for the eggs. I'm always thinking of my cholesterol and calories.
I have a perfect suggestion for a soup that will set the onion pie off to a T. See what you think about this:
Corn and Shrimp Soup
4 - 3 green onions or scallions
1/2 green bell pepper
4 - 6 stalks celery
Chop the vegetables and then saute in butter or margarine. Set aside.
1 cup water
1 (46 oz) can V-8 Juice (hot or regular)
2 cans cream of mushroom soup*
Simmer water, juice and soup in large pot briefly, just long enough to heat and mix. Add sauteed vegetables. Bring to a boil.
When boiling add:
2 (10 oz) pkgs. frozen corn OR 2 cans niblet corn**
Cook at medium to medium / low for 10 - 15 minutes (or until corn and shrimp are done). Do not overcook shrimp!
Add to taste any of the following (I suggest all):
salt
pepper
oregano
parsley
cayenne pepper (good for your circulation!)
thyme
sweet basil
Don't overdo it on the spices. Add a pinch or two of each. Simmer for a minute, then sample.
If you'd like to make a richer version add lump crab meat! You can also add chopped carrots and / or red bell peppers to liven up the colors (and the taste). It makes a beautiful presentation.
*Campbell's makes a low sodium and a Healthy Choice mushroom soup that works great if you're watching your health
**I highly recommend using frozen corn, it has a much better flavor and consistency
- Judy P.
