Posts Tagged ‘Rapid Cash Review’

Food Stamps Cooking Club: Quick Meals and Slow Cookers?

March 22nd, 2010

 

When you see these beauties popping up in your grocer's produce case, you can be sure Spring has arrived!

 

Asparagus is a favorite around our table.  It’s not the cheapest thing to buy but for a special Easter meal it might be worth the extra shekels.  You have to make those choices on your own, particularly if you, like us,  are watching your food dollars like hawks.

Time is always at a premium, too.  Some of you have let us know the various ways you Club members manage your food, your food costs, and your time-bless your dear and generous hearts-and today is no exception.  We have a lovely meal idea from one of our faithful and it will help you provide a family favorite while you save some time.  THAT is a winning combination!

Here is the straight skinny for an easy-do meal from Max and the Slow Cooker:

“Well, it’s not so quick, in fact it’s kind of slow, but it will do ALL the work for you during the day while you’re at work!  It’s a slow-cooker :) .

You can even start with frozen food (if it’s frozen into a shape that will fit into the cooking vessel of your slow-cooker, that is.  And if it’s a whole chicken, like for the recipe I’ve included, it should already be cleaned.)

Here’s one of my kids’ most requested recipes:

* Don’t worry, the name is not really the description!

Sticky Chicken

1 whole chicken, cavity emptied, rinsed and patted dry (a damp chicken is okay, but no puddles)
1/2 tsp. each: black pepper, garlic powder
1 tsp. each: white pepper, dried thyme, onion powder, cayenne
2 tsp paprika
UP to 4 tsp salt

Mix all the dry ingredients together.  Then rub the seasoning mixture all over the chicken, inside and out, in between the skin and the chicken meat (unless you’ve skinned your chicken), everywhere.  That’s it.  Put the chicken into the cooking vessel of the slow-cooker, and cover.

Cook on low up to 8 hours, or high for 4.  Or any combination like that — if I’m at home, I like to do an hour on high, then 6 on low.

This recipe is very forgiving.  If you don’t have a whole chicken, you can use chicken parts.  (But don’t use skinless, boneless breasts, they will be dry!  Use split breasts on-the-bone.  Cheaper, too.)  If you don’t like cayenne because it’s too spicy for kids, omit it.  If you love dill weed on your chicken like we do, add some in.  If you want to decrease the amount of salt or pepper, feel free to do so.

The chicken will be falling-off-the-bone tender.  It is delicious served over rice.

P.S. I have no idea why it’s called “sticky” because it isn’t!
Thanks, Max!  We appreciate the information and the idea. You personify the beauty of the Food Stamps Cooking Club!
YOU are welcome to send YOUR great ideas to foodstampscookingclub@gmail.com , too!  We love to hear from all of you.  You’ve been sharing us with those in your circle, too…we know this because we are sending out our occasional messages to more and more Club members!  YAY!

If you are happy with what you read here, you might also enjoy looking over The Healthy and Wealthy You or Mother Connie Sez. Those blogs have to do with health, mostly.  Sometimes Mother Connie rants and raves…If you are even remotely interested in adding another stream of income to your household you might appreciate Rapid Cash Review or Rapid Cash Marketing.

The primary function of this Food Stamps Cooking Club blog is to help those of you who are navigating the deep waters of managing food prep; especially those of you who are doing so with the help of SNAP or WIC; Angel Food Ministries or Farmers Markets Coupons.  You may be using Food Pantry Food or food commodities.  We all need all the help we can get and it helps us all when we help one another.  We surely hope we are making things better for you and yours by offering our recipes, tips, ideas and encouragement.
The FTC wants you to know there are links in this post.  Should these be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Cooking With Chicken?

March 18th, 2010

 

This unsuspecting hen will make fine Easter fare with a special touch!

The yummiest recipes just came in from Tawra Kellam and Living On a Dime.  I just had to share it.  If there are drool marks on the page, you’ll understand why…

“*APRICOT CHICKEN

1 lb. boneless, skinless chicken breast, cut into chunks
2 cloves of garlic, minced
1 Tbsp. oil, olive or vegetable
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 Tbsp. onion soup mix

Cook chicken in garlic and oil until brown. Place in an 8 inch baking dish. Combine everything else and pour over chicken. Bake uncovered at 375° for 25-30 minutes until juices run clear. Serve over rice.”


There is a side dish from Tawra to go with your Apricot Chicken entree.  Since asparagus is a big favorite in our household I’m sure this will find its way to our table:

“*GARLIC LIME ASPARAGUS

1 tsp. butter
1 Tbsp. olive oil
1 garlic clove, minced
1 medium shallot, minced*
1 bunch asparagus spears, trimmed
1/4 lime, squeezed (lemon juice works in a pinch)
Salt and pepper to taste

In a skillet, cook garlic and shallot in butter and oil for 1-2 minutes. Stir in asparagus and cook until tender, about 5-10 minutes. When ready to serve, squeeze lime juice on top. Then add salt and pepper.

*Shallots are small brown onions that are about 1-2 inches around. If you don’t have one then just use a couple of tablespoons of regular onion.”

Living On A Dime offers a plethora of great food ideas, menu plans and common sense notions for people who depend on frugality, SNAP or WIC or Angel Food Ministries.  There is also lots of help for those who use food commodities or food pantry items, as well as users of Farmers Markets Coupons.

If you are interested in health you might like to cruise over to Mother Connie Sez or The Healthy and Wealthy You.  If you are interested to learn about boosting your household income you might like to take a peek at Rapid Cash Review or Work At Home Freelancing.  We are shameless in requesting comments on every blog…grin…Oh, and we perpetually beg for messages at foodstampscookingclub@gmail.com !

Before we sign off we want to thank Tawra Kellam for her wonderful contribution to our lives, this blog and to those who benefit from her good help.

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Number of Members is Climbing

February 6th, 2010

USA: Food Stamps Users Numbers are Climbing!

More peeps on food assistance?  More users of SNAP, WIC, and food commodities as well as food pantry foods?

THAT’S NOT NEWS!  THAT’S REALITY!

Our question is:  Who ya gonna CALL?  HINT: Food Stamps Cooking Club! Angel Food Ministries!

People are hurting.  Parents are worried and hungry.  Children deserve to know there will be food on their family’s table!

That’s where THIS little band of merry makers comes in.  The Food Stamps Cooking Club is, as our faithful followers are keenly aware, is a soft place to fall.  It is a place where frugal foodies and people who need to know how to become more frugal in order for their food dollars to do the most good can hang out and share.

We are not alone in our effort to help people live within their means, regardless of what those means are!  There is a cute little newsletter that’s been coming our way called “Living On a Dime” and a recent issue included an entire menu designed to celebrate Valentine’s Day with flair.  Here’s what Tawra Kellam had to share with her readers:

“CHEESY RICE AND TOMATOES

3 cups cooked rice
3 Tbsp. oil
1 medium onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
2 cups cooked or stewed tomatoes
2 cups cheese, shredded
1 tsp. salt
dash of pepper

Cook rice if uncooked. Sauté in a pan with oil, onion, celery and green pepper. Add tomatoes, rice, cheese, salt and pepper. Cover and simmer until cheese is melted. Serves 8.”

This budget friendly and healthy foods recipe came from Living On a Dime. We appreciate all Tawra does for so many.

We deeply appreciate all the mail you send our way, too: foodstampscookingclub@gmail.com   All our Club Members have so many good, thrifty, creative ideas and are so generous to share.

Comments fuel our fire, too.  You can leave yours at the end of this post, if you please.

“Joining” the club is as easy as dropping your name and email addy in the box on the upper right hand corner of this page.  There are no meetings or dues, so there’s no pressure!  grin  We do send along messages-a series to begin with-followed by infrequent broadcasts.  We were happy to connect with members who may have missed seeing fresh posts when we encountered techy issues.  Doncha hate when that happens?

Please feel free to share us with those in your sphere of influence.  You may also like to know that we have other spots on the Web which deal with issues of health and making money at home.  If you like what you are reading here, you may like to drop by these blogs, too:  The Healthy and Wealthy You and Mother Connie Sez. If you are interested to add income to your household you might find these spots helpful: Rapid Cash Review and Work at Home Freelancing.

Connie Baum

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