I tried this recipe for the first time last weekend, and I cannot believe how incredibly easy it is to make. Not to mention soups freeze beautifully so you can double the recipe and prepare this meal even more easily by pulling it out of your freezer on a busy weeknight. It goes well with whole-wheat biscuits, which can also be made and frozen in advance. I do want to give you a fair warning though that our children did not like this recipe for some reason…but the adults loved it so much that we thought we should share it anyway!
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So here we are with only 13 days left of our real food on a budget project. I haven’t stopped shopping at Earth Fare (which some people think is expensive), and I most definitely have not stopped ordering our unbelievably fresh and delicious local ($30 a week) milk either. And I can’t help but notice…has this project failed in any way shape or form? Here we are successfully buying organic, local, whole grain, non-processed foods for a family of four on less money than we would get if on food stamps. Granted we have some wonderful resources at our disposal like plenty of places to shop for food, some decent cooking skills, and plenty of kitchen tools. And I will be the first to admit that I’ve been frustrated (and broke) at times, and we’ve had to cut down on our meat consumption as well as our “desserts” (which were just about cut out all together). The point though is that we’ve not overspent even by a penny and we’ve not starved ourselves and we’ve by no means had to compromise by eating highly processed cheap crap to stay within budget. It may be too soon to celebrate, but I can’t help but wonder how many people doubted that this could even be done???
So on that note…here’s what I’ve been doing with our $125 this week. Our area of North Carolina got hit with a pretty big snowstorm early Monday morning so I actually went out and spent almost my entire weekly budget on groceries the night before the storm. Continue Reading »