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Agenda 082511 – Ok, Fork It Over $$$$$
Topics are: Spend the $$$ in the STORE and not the Restaurant!
Getting Tipsy – Weekly Shopping Tips
1. Plan in advance - Just by simply knowing what you NEED for that particular week or month, you’ll be able to purchase in much larger quantities, saving you material amounts of money every time.
2. Coupons – Now, granted, the Sunday paper may cost you a buck or so, you’ll be glad at checkout time when you end up saving 10 times that! Make sure you check the newspaper for ads that may save a bundle.
3. Start a Coupon club with neighbors and friends.
4. Generic Brands/Store Brands – Consider them… often, if you know anything about nutrition, the generic brands can be equally good (if not better) than the national brands. Don’t believe me? Check the labels! Many times the store brands have the exact same ingredients. THE SAME STUFF! The only difference is the label and where they are positioned in the shelves or cooler. Save yourself 50 cents next time. Look all the way down or to the top of the shelf.
5. Stock up – … when necessary. If you aren’t going to use the item but twice a year, reconsider. But many things we buy almost weekly. For example, we eat either a can of green beans or corn every week! So- though the savings may not be much, buy a pack of 10 or 20.
6. Shop at the cheapest store – Some say that grocery store price differences for many products can be up to 10 to 15% cheaper, depending on where you shop. So if you’re living in an affluent neighborhood and insist on shopping with the rest of the snobs at the local “Mom and Pop” grocery store where prices are INSANE, think again! Find where you get the best deals. If you’re feeding a lot of faces at home and are spending $500 a month in groceries, this could equate to a pretty large sum at the end of the year in savings.
7. Stick to using your coupons you REALLY need. Also, have a quick snack before you go shopping to you are not as tempted to impulse buy if you are hungry.
History – $$ We Spend going out to Eat! Per CBS news
Eating out… We all love to do it! And why not? It’s fast, easy, and often more appealing than putting last night’s leftovers in a plastic container and taking it to work. But how does it effect our budgets?
In a word- NEGATIVELY! Take a look at this- “This year Americans will spend over $110 billion on fast food more than they’ll spend on movies, books, magazines, newspapers, videos, and recorded music combined.” | cbsnews.com |
If you are wondering how you can really make your hard-earned dollars stretch, take a look at your fast food spending! Don’t believe me? Track it for a month! You’ll be amazed at how many dollars you spend on a “quick bite.”
Many of us average about $5 per day on some soda, candy, or fast food (or maybe a combination of all three!). Multiply that 5 by the number of days in a week, 7. You then may spend around a total of $35 per week. Not a big deal, right? Do the math… multiply that $35 by the 52 weeks that are in a year, and you’ll end up spending a whopping $1,820! They say that the average American that is 25 yrs. or older that currently works grosses $32,000 annually. 5.6% of the average American’s income goes to fast food! Can you imagine… what if you took that extra $1,820 and SAVED it?!
Now, granted, if you have to eat SOMETHING for lunch, right? Here’s a tip: pull out your wife’s left over spaghetti and sauce, put it into a plastic container with a good solid lid, and put it into a brown, paper bag with a fork. Your pocket book will thank you later.
However, pack your lunch based on where you will be keeping it from 7:00 am until noon. If your office does not have a refrigerator to keep food cool, you will need to take the extra step and pack your food into a cooler with ice packs. Safety first!
Appetizer – Liver Pate
Ingredients: 3 cups water 1 pound chicken liver 1 onion, thinly sliced 1/4 cup chopped onion 3 tablespoons cooking sherry 3/4 cup butter, softened 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground mace
Directions: In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.
Salad – Lobster Salad Arrange this lobster salad on greens or avocado wedges. Or, use the mixture to fill toasted buns. Or, use a martini glass to serve it in.
Ingredients: 1 cup cooked, flaked lobster, 1 small lobster 1 tablespoon fresh lemon juice 1/2 cup thinly sliced celery 1/3 cup mayonnaise, or to moisten 1/4 teaspoon salt Dash pepper 1 Bag mixed salad greens 1 avocado, peeled, quartered
Directions: Sprinkle lobster with lemon juice. Ad celery, salt and pepper. Gently stir in mayonnaise; chill thoroughly. Brush avocados with lemon juice. Arrange lobster salad on mixed greens with a wedge of avocado. Lobster salad serves 4.
Put it on the Side - Shrimp de Jonghe
Ingredients: 2 lb large shrimp (about 48), shelled and deveined 1 large garlic clove 1 1/2 teaspoons salt 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chervil Pinch of dried thyme, crumbled 1 shallot, minced 1 tablespoon minced onion 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups fine dry bread crumbs Pinch of freshly grated nutmeg Pinch of mace 1/2 teaspoon black pepper Directions:
Preheat oven to 350°F. Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
Main Course – Standing Rib Roast
Ingredients: 1 tablespoon lemon pepper 1 tablespoon paprika 1 1/2 teaspoons garlic salt 1 teaspoon dried rosemary, crushed 1/2 teaspoon cayenne pepper 1 (7 pound) standing beef rib roast 2 cups boiling water 1 teaspoon instant beef bouillon granules
Directions: Combine lemon pepper, paprika, garlic salt, rosemary and cayenne pepper; rub over roast. Place roast with fat side up in a large roasting pan. Insert a meat thermometer. Bake, uncovered, at 325 degrees F until roast reaches desired doneness. Allow 25-27 minutes per pound for medium-rare (145 degrees F on thermometer), 27-30 minutes for medium (160 degrees F) and 32-35 minutes for well done (170 degrees F). Remove to serving platter and keep warm. Let stand 15 minutes before carving. Pour meat juices from roasting pan into a glass measuring cup; skim off fat. Add boiling water and bouillon to roasting pan and stir to remove drippings. Stir in meat juices. Serve with the roast.
Dessert – Cherry Jubilee
Ingredients 1/2 cup white sugar 2 tablespoons cornstarch 1/4 cup water 1/4 cup orange juice 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries) 1/2 teaspoon finely grated orange zest 1/4 teaspoon cherry extract 1/4 cup brandy 3 cups vanilla ice cream
Directions: Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls. Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.
Lighten UP!!! Pan Braised Swordfish w/ Feta Dietitian's tip: This Mediterranean-style swordfish dish goes from stove to table in less than 20 minutes. Note: The Food and Drug Administration recommends that women who might become pregnant, pregnant women, nursing mothers and children younger than age 5 should avoid eating swordfish because they may contain high levels of mercury and other toxins. Substitutes for swordfish include halibut, mahi-mahi, sea bass, cod, snapper or other firm-textured fish. By Mayo Clinic staff - Serves 4
Ingredients: 4 swordfish steaks, each 5 ounces, and 3/4- to 1-inch thick
Directions: Sprinkle the swordfish steaks on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. In a large, nonstick frying pan, heat 1 teaspoon of the oil over medium-high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes on each side. Transfer to a plate and keep warm. Reduce the heat to medium and add the remaining 1/2 teaspoon oil to the pan. Add the onion and garlic and saute for 1 minute. Stir in the stock, raisins and vinegar. Return the swordfish to the pan and top with the lemon slices. Cover and simmer until the fish is opaque throughout when tested with the tip of a knife, 3 to 4 minutes. Remove the lemon slices from the fish and set aside. Transfer the swordfish steaks to warmed individual plates. Stir the feta, the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, the marjoram, and the capers into the pan juices. Remove from the heat. Spoon some sauce over each swordfish steak and top with the reserved lemon slices. Serve immediately. Nutritional Analysis (per serving)
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