Venison Tenderloin Sandwiches

 I married a hunter and quickly learned that I need how to cook deer. I found this delicious recipe in a Taste of Home magazine my mom had given me. The butter and Worcestershire sauce take out the gamey taste of the deer. It's great with or without the rolls. Try it with beef, too.
 BTW, ALL of the Picky Kid Quad love these. I usually don't have enough.

• 2 large onions, sliced
• 2 cans (4 ounces each) sliced mushrooms, drained
• 1/4 cup butter, cubed
• 1/4 cup Worcestershire sauce
• 8 venison tenderloin steaks (12 ounces), about 3/4 inch thick
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt, optional
• 4 hard rolls, split

In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet.

Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms. Yield: 4 servings.

Nutrition Info
2 tenderloins without roll, CALORIES 268, FAT 14g, SODIUM 662, CARBS 6g, PROTIEN 28g, Weight Watch points plus 7

Lasagna Roll-ups

Sneak in some nutrition with a little spinach in your cheese mixture.

Lasagna Roll-ups

8 lasagna noodles

16 oz low fat cottage cheese

2 cups shredded mozzarella, divided

1/4 cup grated Parmesan

10 oz frozen chopped spinach, thawed and drained

1 egg

Pinch Italian seasoning

26 oz spaghetti sauce

Boil lasagna noodles according to package instructions, set aside. In a medium bowl, mix cottage cheese, mozzarella, Parmesan, spinach, egg and Italian seasoning. Spread the some cheese mixture along the length of a noodle. Roll up from the short end. Place in a 8 x 9 inch pan. Continue with the rest of the noodles. Pour sauce over the rolls. Sprinkle with remaining mozzarella. Bake at 350 for 30 minutes. Makes 8 roll-ups.

Nutrition Info
1 roll-up, CALORIES 267, FAT 9g, SODIUM 890, CARBS 29g, PROTIEN 21g, Weight Watch points plus 7  

New Picky Kids Breakfast/Snack Obsession: Homemade Hashbrowns

With a 10 pound bag of potatoes for $1.99 at Aldi, you can't say no to this super easy breakfast/snack idea!

Homemade Hashbrowns

1. Use one small potato per serving. Peel and shred the potato.
2. Pat the shredded potatoes dry with a paper towel.
3. Fry in an hot oiled skillet until bottom is browned. Flip and cook the other side. Hashbrowns should stick together.
4. Enjoy with plenty of ketchup.

Picky Kid Quad approved!

Good Nutrition on a Budget

This week the kids and I are studying Nutrition in school. (Here's my Pinterest Board with some really good ideas.) What we've studied so far has really opened my eyes to the fact that we, as a family, need to be eating healthier foods. My goal for this coming week's menu are to incorporate more fruits and vegetables. Can it be done on a budget? Fruits and vegetables can be expensive. Well, my plan is to buy less junk. Junk food is expensive, too.

I'm doing more research now and here's my findings so far:

• The USDA issued Low Cost, Moderate Cost and Liberal Food Plans in 2007.  These plans "serve as a national standard for a nutritious diet at a minimal cost."
• According to the Official USDA Food Cost list for October 2013, it should cost me $206.60 a week to feed my family of 6 the "Thrifty Food Plan." (I've been spending from $100-$125 and trying to lower that!)
• 
  

Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies

• 3 cups quick cooking oats (I use gluten free oats)
• 1/2 cup brown sugar
• 1/2 cup milk
• 2 tablespoons butter
• 2 eggs
• 2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 3/4 cup canned pumpkin
• 3/4 cup chocolate chips

In a large bowl mix all ingredients together. (If using chocolate chips add those last) Drop by the spoonful onto greased cookie sheet.
Bake at 350 for 9-10 minutes.
Let cool for a few minutes on cookie sheet than remove from pan to cooling rack.
Serve these warm or make ahead and freeze until ready to use. These also last in the fridge for a few days. Makes about 2 1/2 dozen cookies

Total cost: $2.42, $.08 per cookie

Nutrition Info
1 cookie with chocolate chips, CALORIES 85, FAT 3.25g, SODIUM 28, CARBS 13.29g, FIBER 1.14, PROTIEN .72g, Weight Watch points plus 2 

1 cookie without chocolate chips, CALORIES 57.3, FAT 1.65g, SODIUM 28, CARBS 9.69g, FIBER .87, PROTIEN .72g, Weight Watch points plus 1

Knefla, Yummy German Soup

I spent 6 1/2 years of my childhood North Dakota. There my mom accumulated local cookbooks. She often made us local dish from those cookbooks called Knefla, a German potato soup with homemade "drop" noodles. This soup has definitely become a comfort food for me. It is so yummy served with homemade rolls. It's a meatless dish, so it's perfect for a low cost meal.

Knelfa

• 4 medium potatoes, peeled and chopped
• about 6 cups of water
• 3 chicken boullin cubes
• 1/4 cup of chopped carrots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley 
• salt and pepper to taste
• 1/4 cup butter
• 1 can evaporated milk (The original recipe calls for heavy cream, I substituted for budget's sake. I recently bought evaporated with with coupons and a sale for $.39)

Noodles

• 1 cup all-purpose flour
  1 egg
  1/2 cup water
  1 pinch salt 

 Put all soup ingredients, except butter and evaporated milk in a soup pot. Heat to a boil and then reduce heat and simmer 15 minutes or until potatoes are tender. Mix noodle ingredients until it forms a soft dough. Bring soup to a boil and drop in noodle dough by small teaspoon fulls. Reduce heat and simmer for 20 minutes. Add butter and evaporated milk and cook until warm. Serves 12.

Stay tuned for cost and nutrition info. It's dinner time and the fam needs fed. :)

Sausage gravy and biscuits

This dish has a sentimental quality for me. My maternal grandma cooked sausage gravy and biscuits for us when we came to visit in the summers. I tell that story every time I make this recipe. We often eat this for dinner.

 

Sausage Gravy and Biscuits

• 1 lb roll breakfast sausage (I like to use the hot variety)
• 1/2 cup flour
• 2 cups milk
• salt and pepper

Brown sausage in a large skillet. Do not drain. Stir in flour and cook on medium for about 5 minutes. Pour in milk. Stir over medium heat until thickened. Add salt and pepper to taste. If gravy becomes too thick, add more milk. Serve over warm biscuits. 6 servings.

Gold Medal® Classic Biscuits (from bettycrocker.com)

• 2 cups Gold Medal® all-purpose flour
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening, butter or margarine
• 3/4 cup milk

Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. 

Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).

Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.

On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.

Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 12 biscuits

Total: $3.29, $.54 per serving

Roasted Parmesan Herb Potato Slices

Hubby surprised me with some steaks from the grocery store this morning (a special treat), so I had to think up a quick side to go with them. Nothing goes with steak like potatoes!

 Roasted Parmesan Herb Potato Slices

• 4 medium potatoes
• 2 Tbs oil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dill
• 1/4 cup grated Parmesan

Wash potatoes and slice them in even, thin slices. Place potatoes in a large bowl and drizzle with oil. Add seasoning and mix well. Spread potatoes in a single on a baking sheet. Sprinkle with Parmesan. Bake at 375 degree for 25 minutes or until potatoes are tender and lightly browned. Serves 6.

Total: $.64, $.11 per serving

Nutrition Info
1/6 of recipe, CALORIES 160.6, FAT 6.3g, SODIUM 348.3, CARBS 22.3g, FIBER 2, PROTIEN 3.8g, Weight Watch points plus 4