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I found my old menus!

Tuesday, March 06, 2012

The ones from January of 2010, that is, when I was doing the Food Stamp Challenge for real. It doesn't include what I bought or how much I paid, but it does tell what I ate. I do remember that one of the reasons it worked so easily was that all the right stuff went on sale the first week of January so I really stocked up then. I was going to post them all as December meals on the tracker here, but that's too much work. Instead I'll just post them here in the blog. I will add recipes to my SP Recipe Box, though.

So here's what I ate on January 1, 2010:

B Tea with 1 T cream
L 4 eggs, 1 T cream, 1 T butter
D skin from 8 chicken thighs
S tea with 1 T cream

1030 calories, 88 grams of fat, 50 grams of protein, 3 carbs, no fiber

Clearly not a healthy way to eat for any sustained period!

  


Muffin in a MInute or One Minute Muffin

Monday, March 05, 2012

That's MIM or OMM in low carb speak.

Don't know why I didn't think of including these earlier. Maybe because I haven't tried them myself? They're low cast, low carb, easy, nutritious and delicious! At least the one I had this morning for breakfast (for real!) was.

There are many variations, but here's the recipe I used. I'll get to the variations in a bit.

MUFFIN IN A MINUTE/ONE MINUTE MUFFIN

1/4 c flax meal (ground flax)
1/2 t baking powder
2 packets Splenda
1 T cinnamon
1 T butter
1 large egg

Mix the dry ingredients in a large cup. (I used a big flat cup/mug/bowl that we usually use for soup.)
In a separate bowl, melt the butter as quickly as possible. You want it melted but not hot. Add the egg and beat well. Add to the dry ingredients and mix well.
Nuke on high for one minute. It should puff up beautifully. Slather with butter and serve.

VARIATIONS:
Use more or less sweetner.
Use a tablespoon or so of sugar free syrup (like DaVinci or Torani) instead of the splenda. You may need to add a few more seconds to the cooking time because of the extra liquid.
Add 1/4 c canned pumpkin. Not canned pumpkin pie filling, but plain canned pumpkin. Use pumpkin pie spice instead of or in addition to the cinnamon.
Use just a bit of sweetner (it still needs some) and, I assume less or no cinnamon, for a savory version. Cut it in half to make two slices, top with cheese, and run under the broiler for a minute.
Add some plain, unsweetened cocoa. I assume they mean the plain stuff you used to use to make a chocolate cake and not the stuff you add water to to make hot chocolate. Though that might be good, too.

The sugar free syrups are expensive. (I used to get them at Cash and Carry, a wholesale grocery place that was associated with some grocery chain that I can't remember. They were much cheaper there. I haven't been able to find them at Sam's or Costco.) It seems like you should be able to get a similar result by using a drop or two of flavored extracts and the splenda instead. Extracts come in all sorts of flavors - vanilla, almond, chocolate, pineapple, lemon, strawberry, raspberry, pecan, black walnut, orange, banana, etc. They usually do have some sugar in them, but it shouldn't be enough to worry about when you are only using a drop or two.

There used to be a sticky thread for these in the Recipe Forum here, but it seems to have been de-stickied. Here's a link to one thread about them

www.sparkpeople.com/myspark/team_mes
sageboard_thread.asp?board=79x482x4578
4912


and here's a link to another thread

www.sparkpeople.com/myspark/team_mes
sageboard_thread.asp?board=79x482x4341
4742


This morning's muffin, slathered with a tablespoon of butter, had 417 calories, 36 grams of fat, 11 grams of protein, 6 net carbs, and 10 grams of fiber. It cost less than 50 cents.

Anyone out there a MIM/OMM fan? Or not? What are your experiences, your favorite variations, etc.?

  
  Member Comments About This Blog Post:

ADDERGALS 6/14/2012 1:12PM

  I'm doing low carb, so MIMs are a huge part of my life, and I have done my fair share of experimenting with the recipe. I'm obsessed with coconut so right now my favorite way to make these is to replace the butter with 1 TBS of olive oil, use one splenda, a few drops of vanilla extract, a few drops of coconut extract, and about 2 TBS of unsweetened coconut shavings. Then I microwave for 1:20 take it out, slice it in half and just toast it in the toaster. Then butter it like toast. It's great...


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ADZY86 3/8/2012 4:40AM

    I absolutely LOVE these. I had one this morning actually! Don't know what I would do without it, for that 'bread' fix. I use 1 tsp of Splenda and 1/2 tsp of vanilla essence and mix it all up in a mug. I slice it in half horizontally and sometimes top it with cheese and melt it under the grill (YUM) or, I've sliced them into 4 parts and made 2 mini bacon sandwiches! These are literally the quickest, easiest, tastiest things ever.

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LIVINMYDREAMS 3/7/2012 2:18PM

    This is really good that you shared this, Maw. By the way, I ususally don't melt the butter ahead of time. I usually just put all the ingredients together and nuke. It seems to come out just fine. I like mine also with cream cheese on it. I think you could also make it like a cereal by putting cream on it. I personally have found that I get diarrhea even from one of these. I think my system is just sensitive. If I need to though I will eat one of these to help out in case of constipation.

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Food costs in January and what I have "left"

Sunday, March 04, 2012

Here's what I (hypothetically) bought in January and what I (hypothetically) had left at the end of the month. They're not perfect, but should be pretty close. Most of the prices are either ones I actually saw in the stores or saw in the ads. A few are wild guesses - especially the splenda. Most are everyday prices, a few are sale prices. The prices are from February, not January.

JANUARY PURCHASES

DAIRY
2 lbs butter @ 2.00/lb
2 lbs cheddar @3.00/lb
1 pint heavy whipping cream @2.00/pint
8 oz cream cheese @1.25/8oz

MEAT & EGGS
9 dozen eggs @1.20/dozen
8 cans tuna @.50/can
2 10-lb bags chicken leg quarters @6.00/bag
5 lbs hamburger @2.00/lb
2 lbs pork chops @2.00/lb

VEGETABLES
4 heads celery @.75/head
2 2-lb bags frozen broccoli @1.50/bag
4 heads lettuce @1.00/head
4 cans green beans @.70/can
2 cans tomato sauce @.25/can
2 2-lb bags frozen spinach @2.50/bag
3 onions (8 oz each) @.50/lb
2 heads cabbage (2 lb each) @.50/lb
2 cans tomatoes @.50/can
1 1-lb bag frozen broccoli/cauliflower mix @1.25/bag
2 green peppers @1.00 each
1 lb mushrooms @4.00/lb
1 can collards @.10/can

PANTRY STAPLES
1 box splenda
1 jar parsley flakes @ .50
1 jar onion powder @.50
1 jar chili powder @.50
1 jar garlic powder @.50
1 bottle lemon juice @2.00
1 qt mayo @2.50/qt
1 bottle ranch dressing @1.00
c freshly ground peanut butter @1.40/cup
4 oz sunflower seeds @2.00/lb

Total spent $97.90


REMAINING AT END OF JANUARY

DAIRY
30 T butter
2 oz cheddar
3 T cream

EGGS & MEAT
6 eggs
6 lbs chicken leg quarters/6 quarters/6 c cooked chicken

VEGETABLES
12 oz frozen broccoli
2 c lettuce
20 oz frozen spinach
3 oz onion
5 c cabbage
1 c canned tomatoes
8 oz frozen broccoli/cauliflower mix
6 oz mushrooms

PANTRY STAPLES
39 T mayo
4 oz cream cheese

PREPARED FOODS
2 servings Atkins meatloaf


  
  Member Comments About This Blog Post:

WOUBBIE 3/4/2012 5:09PM

    *high fives*

On plan and on budget! Excellent accomplishments, both!

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Mexican Style Hominy

Saturday, March 03, 2012

Have you tried MexicanStyle Hominy?For some reason, it's pretty low carb. But it has to be Mexican style. Regular hominy has lots of carbs.

I got a can of Juanita's Mexican Style Hominy for, I think, $1.29. Or thereabouts. It was a can the size that crushed tomatoes come in - about the same height as a standard soup can but a lot bigger around. I had 3 cups of hominy after I drained it. I put 2 cups in the freezer in 1 cup containers and used the third cup for some thing or other a couple of months ago.

Yesterday I took one of the cups of hominy out of the freezer, thawed it, and ran it briefly through the blender (my small food processor would probably work better) until it was sort of rice sized. I added it to some chicken soup that Mom made out of a chicken carcass and a bit of onion and celery. I also added some frozen chopped spinach and some grated carrot. It made two large servings of delicious soup very similar to a chicken rice soup.

Not sure what it cost. The chicken carcass was essentially free; there was about a cup of chicken meat which, if I had bought the leg quarters at Walmart in the 10 pound bags would have been about 70 cents (I get about 10 cups of meat from a 10 pound bag); 20 cents max from the little bit of celery, onion and carrot; maybe 20 cents for the spinach, and about 45 cents for the hominy. That's what, about $1.55 for two big servings? And I do mean big. More than 2 cups each, but not 3 cups. And very filling.

I didn't weigh and measure, but I think one serving was about 176 calories, 25 grams of protein, 7 grams of fiber and 5 net carbs. Half a cup of the hominy alone has 6 grams of fiber and 4 net carbs.

  


I've been gone

Saturday, March 03, 2012

Haven't posted lately. Dad died, after a week in the hospital where he wasn't expected to last the first day. If you've ever been through a death in the immediate family, you know how much is involved in dealing with the funeral, the relatives, the visitors, the callers, the details, etc. Let alone the grief and family dynamics! Things have calmed down now. The funeral's over, everyone but me is gone (I'll be here til about the end of March), and I'm taking this weekend off from doing estate legal and financial stuff. So I'll get back to my low carb budget meals and so forth.

A couple of the stores around here have asparagus for 99 cents a pound. That's still a bit expensive for a vegetable, but it's so good that it's worth a splurge. Try to get a bunch that is all the same thickness. I like it nice and think, others like it pencil thin. It's up to you. Just try to get them all the same thickness. Bend one stalk until it breaks. That will tell you how much needs to be taken off because it's too tough. Then cut as many stalks as you're going to cook the same legnth from the tip. You can lay them out in a large skillet in just a bit of water and steam them for just a minute or two until they are bright green and tender. Or you can cut them into 1" legnths and boil them in water until bright green and tender (my mother's way). Or, my favorite, is to cut them in 1" legnths and stir fry them in butter. Or stir fry them in a bit of oil and then toss with soy sauce, oil, and sesame seeds.

  
  Member Comments About This Blog Post:

BUDGETMAW 3/3/2012 6:59PM

  We used to be able to pick wild asparagus in the irrigation ditches. We'd bring it home in big paper grocery sacks. I wouldn't touch it when it was free. Now that I have to buy it, I like it! I think the main reason is that Mom cooks it to death and I leave it tender-crisp.

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TRISH579 3/3/2012 2:03PM

    So sorry for your loss. Those are trying times.

I, too, wouldn't eat cooked asparagus as a child, but now I love it, and especially raw.

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WOUBBIE 3/3/2012 12:51PM

    As a lifelong hater of cooked asparagus* in any form (can't even abide the smell, have to leave the house until it goes away) I was amazed to find that it's totally delicious raw.

I'm still puzzled as to why it's rarely served that way. I googled it and there's no health or safety reason, so it just must be traditional. I now buy it when it's in season and sliver it up to jazz up a boring salad. Would probably be great marinated as well. It strikes me as something that would absorb a vinaigrette or somesuch very well.



* Picture one of those mommy-standoffs at the dinner table when you're 8 or 9 and not allowed to leave until you finish eating the objectionable food. Forcing unpalatable food down your gullet generally makes it come right back up, leaving what was initially just a distaste for it into a full blown disgust. Sorry if this is TMI....

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REDSHOES2011 3/3/2012 12:04PM

    emoticontrying time hang in there!

Comment edited on: 3/3/2012 12:05:10 PM

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