Five Dollar Family Feed: Pizza Boats

Hello Friends!

This has been a favorite among my kiddos each time I've made them.  I tend to make them on Friday night as they are easy, cheap and sets the stage for a relaxing weekend (again they are so easy to make).

You've probably made a version of this before but did you really think about how inexpensive this meal is?  Not only that, but our family of 4 made this into two meals.  We had them for dinner on a Friday night, then had leftovers for lunch on Sunday after church.  Just pop them back into the oven or toaster oven for 5-10 minutes at 400 degrees and you're set!!!

Peddi Girl's Pizza Boats

French Bread (sliced in half lengthwise)

Pizza Sauce

Pepperoni

Tomato (sliced very thin - optional)

Black Olives

Onion

Mozzarella Cheese

Extra Virgin Olive Oil for drizzling

•  Preheat oven to 425 degrees, rack on middle row
• Lay french bread slices onto 9x13 pan.  Spread tomato sauce onto each slice.  Top with mozzarella cheese
• Top with pepperoni, tomato, black olives and onion (or your favorite pizza toppings).
• Drizzle evoo on each slice
•  Bake for about 10 min, until cheese is melted and golden.

That's it, enjoy!!!


I will give you an update on this particular recipe.  I felt as though my french bread was a lot of bread, if you know what I mean.  I'm going to experiment with different breads to get the right one for me.  The other option would be to slice the bread, then scoop out some of the breading from the loaf.  Not a lot, but just enough to make it less thick.  This of course is a personal preference as the Mr. and kiddos loved them just the way they are.

Also, here's a frugal tip.  I like to make my own marinara sauce and freeze it in individual portions.  However, we all have crazy nights, no marinara in the freezer or just want it to be extra easy.  So for those evenings, I open a can of pizza sauce, use what I need and then freeze the extra.  I usually get 3 pizzas out of one can.  So put them in separate baggies, mark them and you're ready for the next time you make pizza boats.  They only take about 15 minutes to defrost or just put them in a bowl of warm water for quick thawing.


Hugs,
        Trish

Peddi Girl's Spicy Tex Mex Skillet

Hello Friends!

As you know, I'm a girl who loves to save my family money.  I love to get the look for less.  In addition to that, I also love to find delicious frugal recipes to feed the family.  This is a segment I'm working on that I like to call  Five Dollar Family Feed.  I've made this yummy concoction a few times and this last time the hubs said, "I love this meal, it's so filling".  Now you may not know this but my hubby has been blessed with the thin and fit fairy.  With this point made, you should know that when he eats, he totally fills his dinner plate.  So, to hear him say how much he likes this meal and that it fills him up....all for around $5.00 makes it a hit!

This is a modified version of the Campbell's Soup recipe I found on the back of the can.  It's very good as is, but I prefer a little extra heat to it.

Peddi Girl's

Spicy Tex Mex Skillet

1 lb. ground beef or deer burger 

1 Can kidney beans (I prefer black beans) rinsed and drained

1 Can (14.5 oz) diced tomatoes drained

1T Chili Powder

1/4 - 1/2 Cup chopped onion

1/8 - 1/4 Tsp Crushed Red Pepper Flakes

1 Can Beefy Mushroom Soup

1/4 Cup Water

3/4 Cup Instant White Rice

Salt & Pepper to taste

1 Cup Shredded Cheese

Tortilla Chips

• Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  
  
• Stir the soup, water, tomatoes, red pepper flakes, salt, pepper and beans in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.  Cook longer if you like it spicier.  The longer you simmer red pepper flakes in this, the hotter it gets. Remove the skillet from the heat.
  
  
• Stir in the rice. Cover and let stand for 5 minutes or until the rice is tender.  Sprinkle with the cheese. Serve with the tortilla chips for dipping.
  
  Feeds a family of 4 for around five dollars, enjoy!
  
  
  
  Hugs,
           Trish
  

Camel Blazer & Denim Duds

Hello Friends!!!!

I hope you had an amazing weekend!!!!  I had one of those weekends that seem to go on and on.  Not in a bad way, just in a way that I was surprised we fit in as much as we did.  We've sold most of the baby stuff in our house.  No more cribs, changing tables, high chairs, etc.  It's all gone and I have a little more dough to show for it :).  We also made a very large contribution to Goodwill.  I hope all of the little kids clothes, toys, baby books, etc help make another family very happy.

I do still need to whittle down my closet but I know there are some very classic pieces.  These are the pieces you keep season to season, year after year.   My camel blazer is one of those great classics.

I love the simplicity of throwing on your favorite tee and blazer and calling it good.  It's effortless, cute, fun and fashionable.  I got this inspiration from Pinterest here.  You can create the look with your favorite vintage t-shirt, collegiate shirt or even a simple white t-shirt would be adorable!

[Blazer: Old Navy] [T-Shirt: Express] [Skinny Boyfriend Jeans: Target]

 [Shoes: Payless] [Jewels: Stella & Dot]

 I'm going to sneak in a frugal find bit here.  I found these Skinny Boyfriend Jeans at Target for $12.48, among a whole rack of 50% off stuff.  They are so comfy and I love how they are a bit weathered without looking too beat up.   I will warn you.  The dark denim does bleed a bit with the first wash.  So if you run out to Target and grab a pair, don't wash it with anything that is too light.  You'll regret it!

I wore this outfit to a Friendship & Chocolate event the other night at our church.  What an amazing evening with some amazing women.  We talked about the types of friends we have in our lives.  How each type fits in our life and for different reasons.  What kind of a friend am I?  It was an evening of prayer, spirit, friendship and of course CHOCOLATE!!!!

Because it was a Chocolate event, I had to find something that was easy (busy schedule and all) and could divide amongst all of the women.  I made these truffles for the first time and it was incredibly easy and very frugal.  I haven't figured out the cost but you'll see in the ingredients that there's nothing that's too expensive.  In fact, most of this you probably already have in your pantry.

 

Chubby Hubby Truffles 

1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

 

Inspiration for recipe:  Pinterest here

Hugs,

        Trish 

Weekend Wear

Hello Friends!

I hope you're having an amazing start to your weekend.  We don't have a lot going on today but I do need to get myself organized with all of my coupons.  Do you coupon?  Isn't that a funny question?  Not too long ago, it wasn't unusual to have a few here and there to give to the cashier but today is different.  This whole idea of extreme couponing has me changing my tune.  It's about finding the rock bottom price, matching a manufacturer's coupon with a store coupon and then stocking up until the next sales cycle.  It's not a ton of work but it's not just clipping and couponing like it used to be.

Here's to you and your frugal ways, I hope to find some amazing sales not only on groceries but of course of some of my favorite clothing stops.  I'll be sure to share with you anything I might find.

[Tank: Sears] [Shorts: Kohl's] [Shoes: Payless] [Sunnies: Drugstore] [Jewels: Stella & Dot]

I think these linen shorts have become my favorite summer piece.  I've worn them with several different tops and it's such a great mustard color that it goes well with more than I expected.  You've seen me wear these shorts here and here.



UPDATE!!!!

I have news for you on my Jalapeno Pepper Jam.  I tried some last night, not on a dare, but out of curiosity.  I think my husband's exact words were "Are you scared?".  Now, I wouldn't say scared but I would say I was hopeful and would be disappointed if it was a total flop.  I chopped and chopped and chopped and, well you get the picture.  It was a lot of work.

It was fantastic.  It was sweet with just enough hot to make it the perfect mix of yumminess.  What I didn't like was how the peppers all settled to the top of the jam.  Hmmmm, I'm guessing it's because of the overcooking but the taste is awesome.  I love this on crackers and pork chops.  Now that I have a few more jars, I will have to do a bit of experimenting with it.

I used the simple Sure-Jell recipe, and it was just that.  SIMPLE!  Well, with the exception of our spill and overcooking....but that's minor.

Sure-Jell's

Sweet Jalapeno Pepper Jam

2 red peppers, seeded, finely chopped (about 1-1/2 cups)

2 green peppers, seeded, finely chopped (about 1-1/2 cups)

10 large jalapeño peppers, seeded, finely chopped (about 1 cup)

1cup cider vinegar

1pkg. SURE-JELL Fruit Pectin

1/2tsp. butter or margarine

5cups sugar, measured into separate bowl 

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. (this is where I cooked it WAY too long)

Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

 Enjoy!!!

Hugs,
        Trish

Phedora Anyone?

Hello Friends!!!!

Who owns one of these fun phedora hats?  I got one because I love the look of them, I need to shield freckly face from the sun and we are at the pool or outside all of the time.  Guess what, I always forget to put it on.  I decided to pair it with this fun outfit and wear it, all day!!!  But I didn't....I ended up taking it off because it was so darn hot that I didn't want that extra something making me even hotter.  I do love it, I just have to pick a better day for it and WEAR IT!!!!!

 [Sweater: Splurge (Local Boutique)] [Hat: Old Navy] [Shorts: Kohl's]

 [Necklace: WalMart] [Shoes: Payless] [Bag: Dress Barn]

Sharing a little something with you about myself, I love to garden.  We don't have the space for it, so we have friends that are so giving.  We share a garden and have been picking yummies from it for weeks.  Here's a recipe that I created to get my family excited about veggies and all of us enjoy the fruits of our labor.

Peddi Girl's Hot Caprese Salad

1 Eggplant Peeled & Sliced 1/2 inch thick

2 Tablespoons EVOO

Kosher Salt & Freshly Ground Pepper to taste

2 Roma Tomatoes Sliced

Fresh Mozarella Sliced

Fresh Basil Leaves

Heat oven to 350 degrees.  Drizzle 1 Tablespoon EVOO on baking sheet.  Layout out slices of eggplant.  Layer each one with basil, tomato and mozarella.  Drizzle remaining 1 Tablespoon EVOO, salt and pepper each.  Bake for twenty minutes.  Oh so good as an appetizer or we used it as a side dish for dinner.  Enjoy!

Hugs,

       Trish