The Great Coffee Debate - Traditional vs. Keurig

   This morning, our beautiful red Kitchen Aid coffee maker that was a wedding present finally died. It gave us 4+ solid years of morning pick-me-up. Now that we must lay it to rest, the question is do we replace it with another traditional coffee pot, or the ever popular Keurig? After polling Facebook and getting a unanimous vote for the Keurig...I did some research. I know the K-cups are hella-expensive. But I just learned there is a reusable cup insert to put your every day brew in there. So we can keep buying the giant can of Folgers French or Columbian medium roast at Sam's Club for $9.88. Holler. I also believe this will cut down on waste because I brew more coffee than I drink, religiously, every day. Why I continue to scoop the same amount of grounds is beyond me. I only drink half of my Tervis tumbler full. Without fail. #wasteful The Keurig reusable cup holds .3 oz of grounds for one cup of coffee. I was using an entire ounce (2 tbs. scoops) for a Tervis of coffee. So lets say in the future I use .5 oz (1 scoop), so it's still strong but I'm only brewing the actual amount I drink. I would still be cutting down on the waste. It seems like a no brainer.

   Just for personal education, I crunched the numbers to share with fellow coffee lovers. Here they are:

Loose Grounds: Folgers 27.8 oz can at Publix runs around $11.99. You can score the 35 oz. can at Sam's Club for only $9.88 so I definitely recommend that steal. You can get the reusable cup insert at Bed Bath & Beyond for $12.99 and a double pack of reusable filters for $8.99 or a pack of 50 disposable filters for $4.99. Use a BBB coupon for additional savings :)

K-Cups: First of all, there are 100 different brands of K-cups and 150 different flavors and roasts. The average 18 pack of Folgers medium roast runs $11.50 at Publix. Starbucks 16 pack is $12.99. Occassionally you can find $4 off coupons in the paper for Starbucks. Wait for a sale on them and sweep in there like a ninja with all your coupons. Otherwise, I would just go run-of-the-mill coffee to save money. Again, Sam's has the better deal of 80 K-cups for $34.98.

Conclusion: The Keurig will cut down on waste, thus saving money. It's also very convenient if only one person wants coffee or if everyone in your house (or guests) like different brews and flavors. Doing your own scoops from a can of loose grounds using the insert will cost you about $.14 per cup of coffee. Purchasing maufactured K-cups even at the bargain price is still more expensive at $.44 per cup. If there are 2 people in your household drinking coffee every morning, you save $4.20/wk or $16.80/mo on coffee just by doing the reusable cup and packing it yourself.

**If you want a breakdown of brewing at home vs. buying a daily latte from a drive thru, check out my "Coffee Costing You Lots?" blog from when I first starting my savings project. http://rubbingpennies.blogspot.com/2012/01/coffee-costing-you-lots_09.html

Buying vs. Making Baby Food

   In our house we eat (*mostly*) fresh and healthy foods. I buy organic dairy (always) and everything else organic when it's on sale. Organic baby food is stupid expensive. But I don't want to feed my son jars of chemicals and preservatives. So I choose to make his food. It is significantly less expensive than buying it - unless it's on sale and you have a stack of coupons - and it's really not that hard. I invested in a bagging station made by Infantino that I scored on clearance at Target. $15 for the station and $7 for a box of 50 bags and caps. #winning

   I strictly breastfed until Baby G was 6 months old. That was a HUGE savings by itself because the average formula-fed baby consumes $1,200 in formula in one year. Ouch. So when he was ready for solids I started with plain sweet potato, butternut squash, carrots, green beans and sweet peas. Most of those went over well except for the peas. ::bleh:: After introducing fruits and saving berries for last, I started experimenting with recipes. Spinanaberry = 1 bag steamed fresh spinach, 1 whole banana, 8 whole strawberries = 10 bags of baby food. **This is G's favorite flavor and mine as well because spinach is loaded with all the best nutrients. The banana sweetens it enough to make him nuts for it. Don't waste your time fighting babies to eat peas! Spinach is where it's at!! You can add apples or banana to just about anything to sweeten it to baby's satisfaction and still sneak in the good stuff they need.

   Recipes I tried that bombed: Sweetpoturkey = Sweet potato and turkey. It tasted fine when I made it but after sitting in the freezer for a few weeks, the meat flavor became overwhelming and it was disgusting. Cinnappleturkey - Apples, cinnamon and cooked ground turkey. Same outcome. Yuck.

Savings breakdown: The average 4 oz. bag of organic baby food is $1.39. They range from $1.09 up to $2 per bag. To make my own I bought spinach: $1.99/large bag, strawberries $1.50/half carton, and a banana for $.59. To make 10 - 4 oz. bags of Spinanaberry cost me $4.09 ($.40 per bag). (The cost of different recipes vary but this is just one example) Currently Grady eats a whole bag at every meal, $1.20 a day. If I was buying organic baby food in the same size bags, he would be consuming $4.17 each day. This is a savings of $20.79 every week and $83.16 every month. Just by making my own baby food. Wash it. Steam it. Process/puree it. I label bags with the date it was made, the flavor and his name so I can send them to school. I keep a variety of flavors in stock in the freezer and whip up another batch when I run low.

P.S. I do stock up on store bought organic baby food when it's a good sale. They have better flavors (I'm not a chef) and it saves me some time. But overall, I highly recommend making your own.

Back on the Wagon

  

I am finally getting back on the blog train after almost a year hiatus. It's easy to fall off the savings wagon because it can be tedious and time consuming to think about saving $.50 here, $3 there. But at the end of the month, it matters. All the dollars and cents matter!
   My new obsession is diaper deals. Those suckers are expensive! If I can find a sale on diapers and use coupons, stand back while I do a happy jig. Check out this awesome trip to Publix where I was able to double stack my coupons on a Pampers sale and saved $77+ JUST ON DIAPERS!
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Diapers are one of those things (like razors) that are worth the money you spend on them. You really want the landing pad responsible for holding in nuclear baby poo and 30+ oz/day of milk and other liquids to be a quality item. I currently buy Pampers (only on sale and w/ coups) because I believe they are tested, tried and true. All other brands have let me down at this point. I have a 5 box stash right now, but when I run low again, I do plan to try the Target brand UP & UP - I've heard good things. We shall see.

Speaking of spending more money than you should every damn time you go there, Target has a Cartwheel app for your phone that allows you to "clip" digital coupons and put them in your cart. Then at checkout, they scan a single barcode that calculates all your coupon savings. This is in addition to in-store sales and other manufacturer coupons you might already have! Get on it!

Freezer Meals Day 2: Oven-Ready Dishes

   Day 2 of my operation was a LOT more cooking. I had a few muscle spasms resulting in a few melt downs. This was a lot of food preparation for anyone to take on, especially someone who is 37 weeks pregnant. My loving husband helped as much as I'd let him, but I had a system and it got really crowded in the kitchen even with the 2 (and a 1/2) of us. So he spent most of the day working on the yard. Another way to do this is to make one of these recipes for dinner, but double it and place the second pan in the freezer. That way you slowly stock up your freezer instead of making 30 meals in a weekend. This will save us money in the long run -  not ordering take out when we don't feel like cooking, dining out too often, etc. Plus, each of these meals will involve leftovers for lunch and possibly even a second dinner! It took me about 6-8 hours to make these 10 dishes.

 Layered Enchilada Casserole:

2 cups cooked shredded chicken

1 can diced tomatoes

1 can black beans

1 block cream cheese

2 cups shredded cheddar

3 flour tortillas

Mix the chicken, tomatoes, beans and cream cheese well. Layer on bottom of foil pan and top w/ flour tortilla. Top tortilla with chicken mixture then sprinkle cheese. Repeat. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake uncovered at 350 for 30 minutes or until heated through.

Quesadilla Casserole:

1 lb ground beef

1/2 cup chopped onion

2 tbs taco seasoning (mine is homemade)

16 oz tomato sauce

1 can (15 oz) black beans, drained and rinsed

1 can whole kernel corn

1 can (4.5 oz) green chilies, undrained

6 flour tortillas

2 cups shredded cheddar

Brown beef and onion in a large skillet on medium heat. Add tomato sauce, beans, corn and chilies. Mix well and stir in the spices. Bring to a boil and then reduce heat to low for 5 minutes. Spread mixture to coat bottom of foil pan. Top with tortillas, overlapping as needed. Layer 1/2 the remaining beef micture and top with cheese. Repeat. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake uncovered at 350 for 20-30 minutes or until heated through. Top with sour cream and guac for added deliciousness.

Chicken and Wild Rice:

1 box/bag of wild rice w/ seasoning

1 can cream of mushroom soup

1 can cream of chicken soup

1 can water

2 cups sliced mushrooms

6 boneless, skinnless chicken breasts, uncooked

Mix rice packet, both cans of soup, water and mushrooms. Pour half mixture into foil baking dish. Lay chicken cutlets evely across the pan. Cover with remaining rice mixture. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake uncovered at 350 for 1 hour.

Goulash:

1 lb ground beef

2 cans tomato sauce/soup

2 cups uncooked elbow macaroni

2 tbs Italian seasoning

1 can whole corn, drained

1 tsp each garlic and onion powder

2 cups shredded cheese

Brown beef with onion and garlic powder. Drain. Cook noodles and drain. Combine all ingredients, except cheese, in a large bowl. Pour into foil pan. Top with cheese. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake uncovered at 350 for 30-40 minutes or until heated through.

Potato Soup:

30 oz. bag of shredded hashbrowns

32 oz. chicken stock

1 can cream of chicken soup

1 can cream of potato

1/2 cup chopped onion

1/2 tsp pepper

1/4 tsp garlic powder

8 oz. cream cheese

Combine all ingredients except the cream cheese in a freezer bag. (I dumped mine back in the spaghetti sauce jugs I emptied and cleaned while making lasagna. But gallon ziplocks are just as good). Label and date them. Thaw soup and reheat in crock pot or large sauce pan. 1 hour before serving, add the block of cream cheese. Stir thoroughly and serve.

Lemon Dill Chicken:

4 boneless, skinless chicken breasts

1 cup white cooking wine

1/4 cup chopped onion

3 cloves garlic minced

1 egg

1/2 cup flour

3 tbs fresh chopped dill

salt and pepper to taste

3 fresh lemons

Sautee onion and garlic in white wine on medium heat. Meanwhile, eggwash and flour chicken breasts. I salt and pepper my flour mixture, as well as added 1 tbs dill. This gives the chicken a nice tasty coat. Cut one lemon in half and squeeze juice into white wine sautee. Add dill to the sauce and simmer until it thickens and bubbles. Slice the other two lemons and layer on the bottom of foil pan. Place floured chicken cutlets in pan and pour sauce on top. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake at 350 for 1 hour. Serve over pasta of your choice. (We do angel hair)

Mushroom Parmesean Alfredo:

3 cups mushroom, sliced

1/2 cup diced onion

3 cloves garlic, minced

2 cups heavy whipping cream

1.5 cups grated parm cheese

1/2 white cooking wine

4 boneless chicken breasts

Sautee onion, garlic and mushroom in white wine. Turn to low and add cream and grated parmesean. Simmer and allow to thicken. Pour some mixture in foil pan to coat bottom. Layer chicken breasts in pan. Cover with remaining parmasean alfredo sauce. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake at 350 for 1 hour. Serve over pasta of your choice. (We do angel hair). **This will remain a soupy mixture so be careful not to spill it when you wrap it and put it in the freezer.

White Cheese and Chicken Lasagna:

9 lasagna noodles

1/2 butter

1 onion chopped

2 cloves garlic minced

1/2 cup flour (all purpose)

1 tsp salt2 cups chicken broth
1 1/2 cups milk

4 cups shredded mozarella

1 cup grated parm cheese

1 tsp basil and oregano

1/2 tsp pepper

2 cups ricotta cheese

2 cups cooked, shredded chicken

1 package frozen chopped spinach, thawed and drained

Cook lasagna noodles for 8-10 minutes. Meanwhile, melt butter in large sauce pan over medium heat. Cook onion and garlic in butter until tender. Stir in flour and salt, simmer and stir continuously. Mix in broth and milk and bring to a boil stirring constantly for 1 min. Stir in 2 cups mozarella and 1/2 cup parm cheese. Season with basil, oregano and pepper. Remove from heat and set aside.

Combine ricotta, spinach and chicken. Pour 1/3 cheese mixture on bottom of foil pan. Layer noddles, then spinach chicken mixture. Repeat twice. Top with shredded mozarella. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake at 350 for 1 hour.

Broccoli Cheddar Chicken Casserole:

3-4 boneless, skinless chicken breasts

2 cans broccoli cheese soup

2 eggs

1 head broccoli florets

3 cups shredded cheddar

salt and pepper to taste

Dice chicken (raw). Dump chicken, soup, eggs, broccoli and 2 cups cheese in large bowl. Mix well and season with salt and pepper. Pour into foil baking pan. Top with remaining shredded cheese.

Lasagna:

9 lasagna noodles

6 cups spaghetti meat sauce

32 oz ricotta

4 cups shredded mozarella

1 tbs garlic powder

Combine ricotta, 3 cups mozarella and garlic powder. Cover bottom of foil pan with red meat sauce. Layer noddles. Layer cheese mixture. Repeat twice. Cover in heavy duty tin foil, label, double wrap in plastic wrap to prevent freezer burn. Thaw and bake at 350 for 1 hour.

Freezer Meals Day 1: Dump Bags

   To prepare for baby and the early weeks of up all night, can't seem to get out of my pajamas all day, baby laundry explosion, constant cycle of eat, poop, sleep, repeat, we thought it would be a good idea to make a month's worth of food for the freezer to make dinner easier on us and our budget. When you don't have time to cook and have nothing prepared, it's easy to just order in our go out for dinner. This new habit could become very expensive and damaging to our budget. So, Operation Freezer Meals was put into action this weekend.

   I spent Friday afternoon at Sam's Club and Publix managing multiple grocery lists for this operation. I bought:

• Meats: 2 beef roasts; 2 whole chickens, 4 large packages of boneless chicken breasts (7-8 in each pack); 2 cooked rotiserie chickens, a 2.5-foot long pork roast (which I cut into 3 separate pieces); 5# of burger meat
• Produce: Large bag carrots; 1 stalk celery; 5# gold Yukon potatoes; 5 packs of mushrooms; a 3# bag of Vidalia onions; 5 heads of garlic; 2 heads of broc; 2 bell peppers; 3 cooking apples
• Dairy: 4# bag shredded mozarella cheese, 4# bag shredded cheddar cheese, quart of heavy whipping (cooking) cream, 64 oz. Ricotta cheese; 32 oz. grated parm cheese; 16 oz. cream cheese; gallon of milk (I already had butter and eggs at home)
• Dry pantry supplies: 4 packs yellow rice, 2 packs wild rice; 8 bottles Lawry's marinade in a variety of flavors (they were b1g1); 2 boxes lasagna noodles, a 3 large bottles red spaghetti sauce, 2 cans each of cream of potato, crm. broc, crm. celery, and 4 cans crm. of chicken; 3 cartons chicken stock and 2 beef stock; a bottle of burgundy; white cooking wine

I split my preparation up into 2 days. Day 1, I did all the prep work for my produce - washing, cutting, chopping, measuring. Then, I made all the "dump bags". A dump bag is the meat, produce and marinade or seasonings dumped in a gallon freezer bag. You can later thaw and dump into the crock pot or baking dish with no mess, no fuss. I made 12 meals and 6 side dishes in dump bags.

• Whole chicken in garlic & herb marinade. Side dish bag included whole mushrooms, carrots and diced potatoes with seasonings. (2 of these)
• Burgundy mushroom and beef roast - a 3# beef roast, 750ml of burgundy wine, 12-15 whole mushrooms, 1 onion quartered. I also cut holes in the meat and pushed in whole cloves or garlic.
• Mojo beef roast - a 3# beef roast with 3 cups mojo marinade, 1 cup beef stock, 1 onion quartered. I also cut holes in the meat and pushed in whole cloves or garlic.
• Santa Fe Chili Lime Chicken - Lawrys marinade, diced 4 boneless chicken breasts, broccoli florets, bell pepper, onion, mushrooms.
• Hawaiian Chicken - Lawrys marinade, 4 boneless chicken breasts, 1 cup orange juice, 1 apple cored and sliced, 1 can pineapple chunks w/ juice.
• Caribbean Jerk pork roast - Lawrys marinade, 2.5# pork loin roast, 1 can pineapple w/ juice.
• Mojo pork roast - 2.5# pork loin roast, 2 cups mojo, 4 cloves garlic and 1/2 onion quartered.
• Baja Chipotle pork roast - Lawrys marinade, 2.5# pork loin roast, bell peppers, 4 cloves garlic.
• Szechuan Sweet and Sour Chicken - Lawrys marinade, 4 boneless chicken breasts (put these in quart freezer bags and made 2 sets) Can be served over rice or cut up for stir fry.
• Honey Garlic Apple Chicken - 4 boneless chicken breasts, 2 whole apples cored and sliced, 3 cloves garlic minced, 1/2 cup honey, 1/2 cup brown sugar, 1/2 cup apple butter, 16 oz chicken stock.
• Cheesy Al Grautin potatoes - made this in a giant batch and divided into 4 quart bags. 12 gold potatoes diced (or sliced), 5 cups milk, 2 cups flour, 3 cups shredded cheddar, 1 cup grated parm cheese and 1 tbs each salt and pepper

Thrift Store Find: Vintage Brass Lamps

   While working on getting the nursery ready, the massive amount of crap in our garage is also on my agenda to tackle. It either needs to be put to use, go in the attic, or go to the dump. Among the items that could be put to use were a pair of vintage stiffel style brass lamps I found at a thrift store over a year ago. There's a small, church-operated thrift about 1/2 mile from my house and the stuff is never marked up. One time, I found a Christian Dior cashmere sweater in there for a $1. One. Dollar. When I found those brass lamps, they were $5 for the set. That's $2.50 per lamp! I didn't know what a steal that was at the time. I just wanted some nice lamps for our room that added character.

   

Total cost for these items: $33

      I have been meaning to find shades for them and put them on our bedroom nightstands. Finally last week, I got around to finding lamp shades - something simple but elegant - from TJ Maxx for $5.99 each. Done. Another bargain, I thought. Then, I sent Ian to Lowe's to pick up the hardware that attaches the shades to the lamp base. He did a great job picking out something simple and they were only $8 each.

  

Finished Project! 

    They looked so swanky, I decided to do a little search on eBay to price compare. Similar sets of stiffel style vintage solid brass lamps were going for $150+!! 

Nursery On A Dime: Vintage Window Frame

   When I found out I was pregnant and knew we would have to plan a nursery, I wanted something very unique but not expensive. That pretty much sums up the style of our home - lots of unique and eclectic things that go together but are not matchy matchy or expensive. We decided on a rustic/country/woodland concept, but not overly themed with wallpaper borders and characters or figurines everywhere. Just simple, like us.

   Aside from the main furniture set - crib and dresser - I wanted everything else to be handmade, crafty, thrifty or family heirloom. First on my list was a vintage window picture frame. I saw an idea at a craft fair where someone had put pictures in each window pane. They wanted $150 for this piece of art. I found an old window in a second-hand shop in Georgia while visiting my parents last spring (before I was pregnant). I paid $10 for it. It looked rough but I knew I could do something cool with it eventually.

   I started with deciding what kind of pictures I would want in the window if it were to go in the nursery. Woodland animals. Baby woodland animals. Perfect. First I looked for prints on the web that I could buy. Way too expensive. So I surfed Google for high resolution images I could save and print myself. 6 prints @ $3.99/pic = $25 (with tax).

  

 I dug the window out of my craft room closet, cleaned the cobwebbs off and washed the decades of dirt and dust from the chipped painted frame. Once it was clean and dry, I fastened some picture fram hangers to the back of it to support the weight. **Place the window on a towel or something cushiony to absorb the hammering or the glass could break. Hammer gently!**

   I cut the printed pictures to size for each window pane and taped them on. Then we picked a spot in the nursery for the window frame to hang. Using a level, I made two marks on the wall and tapped in the small pin nails to hold the hangers. Voila!

   The total cost of this project was about $35, compared to $150 for a similar one at the craft fair. DIY pays off!