Midwest Coupon Clippers

Cudding Coupons and Saving You Some Moolah


Halloween Bucket Cookies

By Leave a Comment

I stumbled on this recipe in an Instagram story and thought it looked fabulous!  After reading the reviews, I KNEW we had to give it a try.  We certainly had plenty of candy still sitting around from Halloween and it was the perfect opportunity to use it up.  Nolan deemed this a HUGE success and a must do next year, too.  It was PERFECT for little helpers in the kitchen.  Candy wrappers to open, eggs to crack, hand mixer to run, and of course using the cookie scoop to plop down dough.

These are delicious cookies with a slightly crisp snap and the bits of different candies in each bite are AMAZING!  We used a crazy combination of M&Ms, Baby Ruth, Reese’s Take 5 (salty pretzel!! YUM), Classic Reese’s, and Milky Way.  Plus, I chopped up a handful of roasted peanuts when measuring out the 2 cups.

Ingredients:

  • 2 c. PLUS 2 Tbsp. Flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. packed light brown sugar
  • 1 1/2 sticks (12 Tbsp.) butter, melted and cooled slightly
  • 1/2 c. sugar
  • 1 1/2 tsp. vanilla
  • 1 WHOLE egg
  • 1 egg YOLK
  • 2 c. chopped leftover Halloween candy (Reese’s, M&M, Butterfingers, Snickers, Baby Ruth, Hershey’s, etc.)

Make them:

  1. Preheat the oven to 325° F.
  2. Melt butter and set aside to cool
  3. Chop the 2 cups of candy bars into small pieces (I also added a hand full of chopped peanuts while measuring)
  4. Line cookie sheets parchment paper or use a silicone baking mat
  5. Mix the flour, baking soda and salt
  6. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk and blend until smooth
  7. Add in the dry ingredients and mix until just combined.
  8. Fold in the candy pieces.
  9. Using a large cookie scoop, drop cookies on each prepared baking sheet and bake until slightly golden and puffy, 14 to 17 minutes.
  10. Let cool for 15 minutes on a wire rack.
  11. Makes appx. 30 large cookies

Recipe courtesy of FoodNetwork HERE

Streusel Coffee Cake

Chocolate Lasagna

Never use a Box Again Brownies

By Leave a Comment

One of my all time favorite sweet treats is a warm fudgy brownie.  Most of us keep a brownie mix or 2 in our pantry to cure those pesky chocolate cravings!  Put that box down and give these AMAZING homemade brownies a try.  They take no more work than a box mix and the flavor & texture from these homemade ones cannot be beat!

📍 Pin HERE for later!

What you need:

2 c. Sugar
1 c. Canola or Vegetable Oil
4 Eggs
1 Tbsp. Vanilla
1 c. Flour
2/3  c. Cocoa Powder
1/2 t. Baking Powder
1/2 t. Salt
1 c. Chopped Nuts (optional)
1 c. Chocolate Chips or Chunks (optional)

Make them:

Beat together oil and eggs well.  Mix in sugar & vanilla.  Sift flour, cocoa, salt & baking powder into wet ingredients.  Add nuts & chips if desired.  Mix JUST until combined.  Do not over mix or you will lose the fudgy consistency once these bake.  This is a thick batter.

Pour batter into a greased 9×13 pan (I prefer a glass dish).  Bake in a preheated 350º oven for 20-25 minutes until a toothpick comes out JUST barely clean – a tiny bit still stuck is OKAY!  Do not over bake!

Top with powdered sugar or your favorite frosting.  Even better, serve warm with a scoop of vanilla ice cream and chocolate syrup!

Deviled Strawberries

Streusel Coffee Cake

Chocolate Chip Blondies

Mock Applesauce – A KETO Friendly Recipe!

By Leave a Comment

After recently being diagnosed with Type 2 Diabetes, I had to make some BIG changes to my diet. I decided to give a Keto based diet a whirl. When following Keto you can have strawberries, blueberries, blackberries, and raspberries, but apples are a BIG NO NO. They are high in natural sugars. The problem is I LOVE applesauce! I had to figure out a way to get it back in my life, so decided, WHY NOT give zucchini a whirl.  They really do not have much taste, are high in fiber, naturally low carb, and with some spices it should work!

This did take a few trial and error experiments with lots of playing around to get it to taste right!  Of course everyone has a different taste and texture preference when it comes to applesauce, so play around like I did!  This recipe will help you get started designing your own custom profile!

🍎 Pin HERE for later!

Ingredients: 

  • 10 c. Chopped Zucchini
  • 1 Large Cinnamon Stick
  • 1 large Lemon
  • 1/4 c. Water
  • 1/4 c. Apple Cider Vinegar
  • 1 c. Sweetener Substitute (I prefer Swerve)
  • 1/4 tsp. Salt
  • 1 Tbsp. Cinnamon
  • 1/8 tsp. Nutmeg

Directions:

(1)  Wash & peel the zucchini. Remove both ends & split the zucchini lengthwise.  Scoop out the insides removing the seeds (like a zucchini boat)

(2)  Small dice the zucchini & add to crock pot.  Sprinkle salt over zucchini

(3)  Zest the lemon – look for appx. 2 tsp. of zest

(4)  After zesting, slice & juice the lemon into crock pot over zucchini.  Be careful to not add any seeds!

(5)  Add water, apple cider vinegar, lemon zest, and cinnamon stick (or even two). I also throw both halves of lemon in to give it a more intense lemon flavor, this is optional.

(5)  GENTLY stir your zucchini to mix up and coat everything. Set crock pot to low and let it cook for 4 hours. Stir every hour or so.

(7)  After 4 hours a good amount of liquid will be in the bottom from the zucchini sweating out. Spoon or drain off as much as possible before the next step. (Careful, IT WILL BE HOT)

(8)  Turn off crock pot, leave top off and allow zucchini cool. Remove the lemons and cinnamon stick.

(9)  Use a food processor or masher on about half of the zucchini. (more or less depending on how “chunky” you want it.) ONLY use “pulse” on the food processor or it will end up WAY to smooth. A stick immersion blender would work also.  Add back to crock pot and turn back on

(10)  Add sweetener, cinnamon, and nutmeg and gently stir to mix all spices well.

(11)  Cook on low again for another 4 hours stirring often.

(12)  After 4 hours, taste and adjust any spices. I added a little more cinnamon (I LOVE cinnamon) and let it cook for another hour on low. This way you can also test the texture. If you want the chunks of zucchini mushier, cook for longer.

  • Eat it warm or refrigerate first. I preferred it chilled, but it will all be by taste preference!

 

KETO Fat Head Sausage Biscuits

By Leave a Comment

📍 Pin HERE for later!

Ingredients:

  • 1 & 1/2 c. Shredded Mozzarella Cheese
  • 3 Tbsp. Cream Cheese (low fat is fine)
  • 2/3 c. Fine Almond Flour
  • 3 tsp. Baking Powder
  • 1 c. Shredded Cheddar Cheese
  • 1 Pound Pork Breakfast Sausage (any flavor, brand)
  • 2 Eggs
  • 1/2 c. Finely Chopped Green Pepper

Directions:

1. Brown sausage and green pepper. Drain any grease and set aside to cool

2.  In a mixing bowl combine almond flour, baking powder, and eggs. Mix well.

3.  In microwave safe bowl, heat mozzarella and cream cheese for 30 Seconds. Remove and Stir. Repeat, 3 times total (1 minute, 30 seconds total).

4.  Pour hot mozzarella mixture into flour mixture. Mix well.

5.  Add cooled sausage/green peppers and cheddar cheese to mixture and stir well.

6.  Make your “Dough” into a ball. Use plastic wrap or spray the inside of a Ziploc bag and put mixture inside and form a ball. Chill in the fridge for 20 minutes.

7.  Divide dough mixture into eight sections and form into balls.

8.  Spray cupcake tins (REALLY well) and place balls into eight outer sections. (make sure to add a little water to the inside sections)

9.  Bake at 400° F for 10 to 14 minutes until golden brown and set..

Additional Notes: You really could add any ingredients you like to this. Bacon (fried first of course), onions, broccoli, there are SO MANY options! I first tried making these on a cookie sheet with parchment paper. They  browned more on the edges, but were a dryer muffin, and I wanted them more moist.  On my second attempt I used a muffin tin and they turned out PERFECT. It was a bit of a challenge getting them to come out in “Muffin” form with the tin though, so your choice, both ways worked.  I am thinking aluminum muffin liners heavily sprayed may be a good option too.

 More low carb recipes

Low Carb Cheese Steaks – KETO Friendly!

Parmesan Chicken Tenders

Keto Snickerdoodles

Deviled Strawberries

By Leave a Comment

 

Need a perfect finger food dessert for your next get-together?  You HAVE GOT TO try these ‘Deviled Strawberries’  They come together in just a few minutes and use a only a handful of simple ingredients.  These remind me of a delicious bite of cheesecake, but without the spring form pan and long baking time!

PLUS, you can make these keto/low carb friendly by just substituting your favorite alternative sweetener!  Oh and they are gluten free!

📍 Pin HERE for later

What you need:

  • 1 – 8 oz cream cheese (set out to room temperature)
  • 1 c. heavy whipping cream
  • 1 t. vanilla
  • 2/3 c. sugar
  • 2 T. Fresh Lemon Juice
  • 1 pound of large strawberries (approximate).  You will want large berries.  Smaller ones will not work well for this! I learned the hard way!
  • Optional: Graham Cracker Crumbs or Crushed Vanilla Wafers for garnish

Make these:

Prep the Berries.

  • Clean and dry the strawberries.  Slice the top (hull) off of each.
  • Slice each berry in half lengthwise.
  • Remove a small piece off the back round side so the berry will lay flat on the serving tray.
  • Using a hull tool, melon baller or spoon, carefully remove the middle of the strawberry so there is a ‘hole’ to catch the filling.

Make the filling:

  • Beat the cream cheese in a large mixing bowl until smooth & slightly fluffy
  • Mix in vanilla, sugar, and lemon juice.
  • In a separate bowl beat whipping cream until stiff peaks form.
  • Carefully fold the cream cheese mixture and whipping cream together.
  • Put filling into a piping bag or ziptop bag fitted with a star tip (optional) or just nip off the corner for filling.
  • Pipe each strawberry, generously filling the hole you created.
  • If adding the cracker crumbs do so now.  I did not for this photo, because I needed a gluten free dessert option.

Important Note: I would not prep these too far ahead of service.  These held up well for my event and set out about one hour.  The strawberries will eventually start to become soft and more juicy as the sugar and lemon juice from the filling start to macerate.

 

Keto Peanut Butter Cups

Keto Snickerdoodles

What’s in my Pantry? How I Stock and Organize my Space!

By Leave a Comment

Disclaimer: This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

What’s in my Pantry?

How I Stock and Organize my Space…

I continually strive to keep things streamlined and organized & running smoothly in our little world!!  Part of keeping myself organized is a very well stocked pantry (fridge and freezer, too).

By maintaining a good inventory of our favorites along with a well organized space, it helps me make almost any meal in a snap.

Because I have 2 young kids plus babysit, my items are usually pretty kid friendly and set up so they can help grab items or get their own snacks.

I joke that I bought our home because of the pantry space! (Honestly, there may be a lot of truth to that statement 😉) Trust me, I know not everyone has the storage space that my home has, but my hope is that you can get some ideas for better meal planning and some tips or tricks for organizing!

📌 Pin HERE for Later!

Let’s explore what I consider pantry MUST haves and why I always keep these on hand……

Basic Baking Supplies – Flour, Granulated Sugar, Powdered Sugar, Brown Sugar, baking soda, baking powder, cocoa powder, vanilla & almond extract, plus a few flavors of baking chips.  I am a SERIOUS baker and probably stock more than a typical person! I keep one or two extra bags of flour and sugar available.  I use cheap Walmart storage containers but am looking for something with better snapping lids!  Keeping these baking supplies lets me whip up my favorite chocolate chip cookies ANYTIME!

MUST haves for baking needs:

  • Cake Mixes (at least one chocolate and one white or yellow ALWAYS)
  • Betty Crocker Cookie Mixes – I am almost always a from scratch baker, but these make great cookie/brookie bars and are especially great for last minute ‘need a dish to pass’ events.  They really are good quality and typically only need an egg, water, and oil/butter!  You can even pick them up at the Dollar Tree or on sale for about a buck.
  • Pie Filling – any flavor.  So handy for making special pancakes or french toast, topping for cheesecake and this EASY ‘fancy’ coffee cake.
  • Almond Bark or Quality Melting Chocolate – it seems many recipes call for this and it makes yummy gnaches, dipped pretzels and other desserts
  • Instant Pudding – a few boxes of vanilla & chocolate.  A tasty filling for pies and cakes plus a staple in this crazy good Chocolate Lasagna!
  • Marshmallows – Always necessary for bon fires, but I use them in rice crispy treats regularly plus a few other favorite recipes.
  • Nuts – A few cans of almonds and pecans are handy for so many things from sweet breakfast treats to savory salads and dinners.  Once I open a can, I store them in the fridge or freezer for longest shelf life.
  • Evaporated Milk & Sweetened Condensed Milk – a mandatory for lots of baked sweet treats.  I keep one can of each as a must have item.  Plus, evaporated milk is a substitute item in casseroles and dinner staples if I run out of milk and can’t make it to the store that day!

Canned Goods – The typical mix of fruits and veggies.  Usually a few cans of corn, carrots, green beans, pineapple, peaches, and mandarin oranges.  Plus a few cans of beans – black, pinto, refried, Bushes baked beans and kidney/red beans.  I don’t keep a set number or variety, just so there are always enough on hand to make a few favorite meals.  One of my most made potluck/family meal items are these Ranch Beans.  At least 4 cans of diced or crushed tomatoes for chili and homemade spaghetti. Also 2 or 3 cans of cream soups for casseroles and slow cooker dinners.

Breakfast/Snacks – You will notice I have a row of plastic bins stocked with essentials.  Whether it is smoothies, oatmeal, running out the door in a hurry, or fast snacks I am ready!  These bins HERE from Target are sturdy and nice quality.  They fit well on the shelves and keep things looking tidy.  I keep a lot of breakfast items so the kids get a variety and can help decide what you like/want each day.  Typically one kid gets to choose breakfast each day during the week so everyone gets to feel involved and part of the decision making.  I do my best to please each kid so every one feels included and doesn’t always have to eat one person’s favorite.  It is easy to fall into a habit of just giving them cereal, but having oatmeal and dried fruit always in the pantry makes breakfast just as simple as pouring cereal in a bowl!

  • Pancake Mix & Syrup – Try these Banana Pancakes!
  • Regular, plain old fashioned Oatmeal.  We add dried fruit, apples, cinnamon, peaches and honey to ours.
  • Peanut Butter – usually 2 or 3 jars minimum.  Between PBJ sandwiches, toast, and baking we use at least a jar a week.

Whats in the bins:

  • Carnation Instant Breakfast Shakes.  Blend with milk, banana, berries and ice for a smoothie
  • Instant Oatmeal Packets &/or Bowls
  • Small single serve bowls &/or boxes of Cereal. These are usually road trip snacks.  No mess/no fuss
  • Granola for yogurt parfaits – toss on top of fruit and yogurt for a filling breakfast
  • Dried Fruit (raisins, craisins, berries, etc.)
  • Granola & Cereal Bars – a rotated variety of quick grab snacks for on the go.  We don’t use these habitually as meals, but if we have a lot of fresh fruit to use up, I will let the kids grab a bar to go with it for a fast breakfast or serve with a yogurt cup.
  • Fruit Snacks/Fruit Leathers
  • Mixed Nuts/Trail Mix Packets
  • Single Serve chips & crackers.  I would rather pay a few cents more per serving for these single serve bags knowing we don’t have open large bags of snacks that can easily go unused and stale.  Plus, the portion sizes are perfect for my kids and make lunch packing easy!

Fruit Cups – For school lunches we use a lot of these! Between coupons and sales, the 4 or 6 single serve cups are generally cheaper than a single can of fruit.  PLUS, it is good portion control and self serve for the kids.  I also keep applesauce pouches and small single serve raisin or craisin boxes.  The 2-Tier Utility Storage Bin Organizers are from Target and found HERE.  

Dinner Staples – Below is a list of my always stocked items.  I keep sauce packets and quick fix items available to help build my meals.  At this point in our busy lives, they are convenient and help me still make mostly homemade meals every night!  Since my meal plans for the week revolve around re-purposing at least one meal a week, for a second new meal, items like instant mashed potatoes and rice turn leftover chicken into creamy rice soup or mashed potato bowls.

  • Bread Crumbs
  • Instant Mashed Potatoes – Make mashed potato bowls with left over pork or chicken.  Recipe HERE
  • Bisquik or other Biscuit Mix
  • Long Grain Rice
  • Spaghetti Noodles + a few boxes of short cut noodles (elbow, penne, etc.)
  • Pasta Sauce & Alfredo Sauce (at least 3 jars of red sauce and 1 Alfredo)  My kids LIVE for pasta.  It is a weekly menu item for us.  Any way, shape, or form keeps them happy! Our current go to fav is THIS Chicken Bacon Ranch Pasta.  Lasagna, baked mac & cheese, and of course spaghetti are always ready to go when you stock these items.  I love when Prego is included in Meijer’s Buy 5/Save $5 or 10/$10 sales! I can’t resist stocking up!
  • Corn Bread Mix – goes great with soups or bake over taco meat for tamale casserole
  • Tortilla Shells/Chips – ONE word – NACHOS – a leftover makeover dream! Chili, BBQ pulled pork, sloppy joes, pizza toppings, and of course taco meat all make amazing nacho dishes!
  • Au Juice, Gravy and Onion Soup Mixes.  A must for crockpot roasts!
  • Prepared Jarred Gravy
  • Taco Seasoning
  • A few boxes of Mac & Cheese and Rice side dish packets.  The blue box is ever present with kids! Whether it is lunch or a side with burgers or THIS BBQ Kielbasa.  Just a few of each for dinner options.
  • Soup Pouches – chicken noodle is our favorite & gets made often with leftover chicken
  • Extra bottle or 2 of Ranch, Ketchup, BBQ, Soy Sauce, Vinegar, and Mayo.

More organization ideas:

  • If you open a bag or box of an item you are not using the entire package, store it in a clear plastic container.  I HATE accidentally spilling an open bag all over the place (been there, done that A LOT!)  If it is rice or similar item, tape the directions on the outside of the container so you remember the ratios, directions and cooking times.
  • Store open items in plain sight so they are used first.  We have made it a general rule that no new snacks are opened until the prior is gone.  Limits waste and keep indecisiveness at a minimum!
  • Write the expiration dates of items with a marker on the lids so at a glance you know what is the oldest on the shelf.
  • Keep a list in the ‘notes’ section of your phone of items you are running low on.  If you use up an item, add it to your list right away.  Most of us don’t shop without our phones so you always have your list!
  • Items like crackers and chips rotate often in sale cycles, especially around all major holidays.  Don’t buy tons of them just because it is a good sale.  They have short shelf life and go stale quickly.  You will find them again soon at about the same price to refresh your stock.  For example; Ritz, Townhouse, and Club crackers go on sale at major grocers with Buy 5 Save $5 Sales.  Grab 2 boxes during the sale and get cheaper filler items instead of 5 boxes of crackers.  We know the sales come around every few months and you get get fresh new stock rather than holding 5 boxes in storage!

See how I stock my fridge, too!

What’s in my Fridge – How I Stock and Organize my Refrigerator

Homemade Ice Cream in a Bag

By Leave a Comment

Homemade Ice Cream in a Bag

Pin It HERE

With record setting heat hitting us the next few days, I thought why not give Ice Cream in a Bag a whirl!  Who doesn’t love rich, creamy, fresh churned ice cream?

With a few kids on board, take advantage of the manual labor and let them beat the heat with a fun cool treat while burning some energy.  I mean, its practically EDUCATIONAL – after all it is a science experiment!!  

Turn a few every day ingredients into ice cream in a flash!  Mix, pour & shake.  That is it! Who doesn’t love something that easy!

The first batch, we did with a baggie in a larger baggie.  It worked great, but we had trouble keeping the bag sealed.  For the second experiment we put the baggie inside a Rubbermaid container and tossed, shook & danced around with the container and found much better success.

Give it a try:

  • 1/2 c. heavy cream
  • 1/2 c. milk
  • 2 T. sugar
  • 1 t. vanilla
  • 1 qt. zip-top bag
  • 1 gallon zip-top bag or large Rubbermaid/plastic container
  • 3-4 c. ice
  • 1/3 c. salt (table salt is FINE!)

Now here is where the magic happens:

Wisk together the sugar, vanilla, and milk until sugar is dissolved.  Pour into the quart size bag.  Now seal the baggie up REALLY WELL.  Add the ice and salt to the gallon bag or the plastic container.  Place the quart bag inside the larger bag or container.  Seal it up TIGHT.

NOW, go crazy! Dance, shake, toss that bag/container around.  Keep it moving.  It takes about 5 minutes to firm up with a lot of good motion.  We took it outside and threw it around and everyone gave it a good shake when they caught it.  Make it a dance party or a game of hot potato!  If you shake it longer, it will get more firm.  We ended up going about 10 minutes total and got a very thick and frozen ice cream.

The first try with the double baggie method was not as easy.  The larger bag opened up several times making things wet and messy!  Not a terrible thing, but if you are using 2 baggies, consider this an outside activity!  My opinion is the quart size baggie in a Rubbermaid worked MUCH better!

Remember, if you are outside, it may take longer or you may need to add more ice.  Once the bag is firm and set, take it inside to serve up!  Give the quart bag a quick rinse under COLD water to get the salt residue off. Nip a corner off and serve it up in cups!

This makes about TWO 1/2 cup servings.  Top with sprinkles, chocolate or fruit!  It does melt quickly, and you could toss it into the freezer to firm up after shaking.  It is definitely a SOFT SERVE style, but tastes quite good!

NOTE: If you do not have heavy cream, you could use half & half or whole milk.  It will not have the same rich, smooth consistency but will taste the same and freeze just as fun!

Instant Pot Pressure Cooker Bone Broth

By Leave a Comment

 

I have become a TRUE Instant Pot convert! Any chance I get, I pull it out and get my pressure cook on!  It is so fast, convenient and easy to use.  Making my own bone broth is something I have long done on the stove, but it is a BREEZE in the pressure cooker and no boiling hot pot on the stove!

I used a rotisserie chicken after picking the meat off for another meal.  Why waste the bones when it can become 6 or 8 cups of delicious and flavorful broth for soup, casseroles, or gravy.  Use it right away for your next dinner or freeze it in 2 or 4 cup containers for the next round of Chicken & Noodles!

📍 Pin HERE for later!

What you need:

  • Chicken bones (left overs from a rotisserie or whole chicken)  Picked mostly clean
  • 6-8 cups water
  • 1 T. Salt
  • 1 t. Pepper
  • 1 t. Garlic
  • 1 whole onion (cut in half) or 2 T. Dried, Minced Onion
  • 1 or 2 carrots in large chunks (optional)
  • 1 or 2 stalks of celery (optional)
  • Additional seasoning to your tastes – sage, poultry seasoning, cayenne pepper, etc.

Make it:

  1. Place rack in bottom of the Pressure Cooker.  Place chicken bones in.
  2. Pour water filling to about 1″ under max fill line.
  3. Add seasonings and vegetables
  4. Set cooker to manual pressure cook, HIGH, and 45 minutes
  5. Once timer has gone off, allow to naturally release or manually release if in a hurry.   REMEMBER, if using manual release, use a towel over the valve and a long handled spoon or tongs to keep away from the steam.
  6. Place a strainer over a large bowl.  Carefully ladle or pour out the broth allowing to strain.
  7. Feel free to taste and adjust the seasoning to your liking.  Once cool, store in the fridge or freeze for use later

Note: Adding the carrots and celery gives the broth the deep rich color and adds an earthy flavor boost.

Try these tasty recipes with your next batch of broth

Slow Cooker Chicken Chili

Chicken & Stuffing Casserole

Simple Broccoli Cheese Soup Recipe

What’s in my Fridge – How I Stock and Organize my Refrigerator

By Leave a Comment

Disclaimer: This post contains affiliate links and we will be compensated if you make a purchase after clicking on our links. You can view MCC’s Full Disclosure Policy HERE.

Hi, my name is Leah and I am an OVERPLANNER!  One of those I need to know what is happening tomorrow, yesterday types. Yup, that is me! While these traits are annoying A LOT of the time, I have found that planning, list making, and over thinking has made me a pretty organized person who is prepared for most things at anytime!

One thing I have become VERY obedient about is keeping a well stocked pantry, freezer and refrigerator.  This allows me freedom to make a nice variety of meals, pack kid’s lunches quickly, and almost always have ingredients on hand to whip up a favorite dessert without a last minute grocery run.

Since I have 2 young kids, plus babysit, you will notice my fridge runs more ‘family friendly’ but I think these tips and ideas will inspire you to get the most out of your budget and more bang out of every day ingredients!

📍 Pin HERE for later!

Let’s explore what I consider fridge MUST haves and why I always keep these on hand.

Milk – a gallon or two always on hand. When grabbing it at the store ALWAYS look for the furthest expiration date.  This is an easy habit to start when shopping the refrigerated section.  Nothing is worse than getting home and realize your milk only has 2 days left before the best buy date when you can get a gallon with a date 10 days or 2 weeks out!

Eggs – 2 or 3 dozen at all times.  A breakfast must have and with 4 kids each morning a dozen doesn’t last long!  Plus I am an avid baker and seem to go through them quite quickly. Eggs have a super long shelf life so don’t be afraid to stock up on a good sale.  Hard boiled eggs can become deviled eggs for any potluck in minutes. Read how to cook them in the Pressure Cooker HERE!

Heavy Cream – I always have at least a pint on hand.  It is a staple for adding to sauces, soups, and gravy for an extra thick, rich base.   Using leftovers for soups is a BIG part of my meal planning.  Adding a few tablespoons of cream to a basic soup puts it over the top and seems like hours were spent making it.  Not only for savory dishes, heavy cream makes THE BEST frosting and glazes.  Add to powdered sugar and you have a pourable glaze for cookies and cinnamon rolls.  Check out this iced lemon cookie recipe for inspiration!

Butter/Margarine – Always REAL stick butter for baking, gravies, and sauces.  I keep at least one pound in the fridge. Find it on sale, grab extra and store in the deep freezer for up to 6 months!  I keep spreadable margarine for toast and sandwiches.  I don’t use it often, but it is nice for quick grilled cheese or spreading on toast.

Sour Cream – a MUST for tacos, stroganoff, baked potatoes and many other recipes including baked goods.  It too has a LONG expiration date, so don’t be afraid to buy a few when it is on sale!  Try this taco breakfast casserole for a change up at your next brunch!

Cream Cheese – Load up on this when it is on sale – the expiration dates go out for MONTHS!  I use this for buffalo chicken dip, cheesecake, frosting, smeared on bagels, and of course Pickle/Ham Rolls.  Learn how to make Micki’s family cheesecake recipe HERE (you will never believe how she makes the crust!)

Pita bread &/or Soft Tortillas – mini pizzas, quesadillas, chicken or tuna salad wraps and tacos are always an option when these are kept stocked.  Plus, quarter the pita bread, brush with olive oil, season with salt and bake until crisp for a warm fresh cracker for dipping in humus, pizza dip, olive salad and MORE!

Beef & Chicken Base – I buy these in larger tubs at Sam’s Club or GFS, however, you can find it at any grocery store in the soup/broth aisle.  NEVER be without broth again when you keep these these bullion style flavorings.  Make soups, gravies, sauces and more anytime.  These French Onion Meatballs use Beef Broth and will become a FAVORITE dinner option!

Cheese – I am from the Midwest so you KNOW it is practically it’s own food group in our house!  I like to have several blocks of cheese for snacking or grating.  Cheddar and co-jack are my mainstays.  However, mozzarella and provolone are staples too!  I keep a bag of shredded cheese stocked also.  Generally a 4 cheese blend for tacos, pizza, quesadillas, etc.  American cheese slices are a must with kids.  Grilled cheese sandwiches are a go to lunch or late night dinner!  Find some AMAZING grilled cheese tips HERE!

Fresh Fruit – Apples, Oranges and Lemons are ALWAYS in my fridge.  Typically some berries and grapes (or anything seasonally available and on sale) are chilling, too.  I keep a washable plastic basket at kid level full of fruit.  The kids can help themselves and are easily drawn to it when it is at their level.  Lemons are handy for adding freshness to many meals and is a must have for lots of baked goods (like this Lemon Poppyseed Bread).

Kid’s Drawer – One drawer is designated with kid friendly, grab & go items.  Whether it is a snack on the run, packing lunches, or a fast breakfast, these keep the kids happy and able to self serve!  Cheese sticks, yogurt cups, beef sticks, baby carrots, Gogurts and Danimals.  My yogurt stash is rotated heavily with whatever is on sale or has coupons (find printable coupons HERE).  I always keep a quart of plain or vanilla yogurt for smoothies or fruit parfaits, too.

A few more items that are mandatory

    • Dressings – Ranch, Western, Italian (great for making pasta salads!!)
    • Mayo, Ketchup, Mustard, Worcestershire Sauce, Jelly, Pickles
    • Cooked chicken that I prep once a week – dinner is ready in snap without having to thaw and prep a protein
    • Lunchables or Protein snack packs (not an everyday item, but lunch on the run or for fun picnics)
    • Juice boxes and Gatorade
    • Canned Biscuits or Crescents – Lots of meal options with these on hand. Crescent chicken is a fav.
    • Refrigerated Cookie Dough – I bake from scratch most of the time, but occasionally its nice to just toss some in the oven for a quick treat!
    • Sliced cheese & lunch meat for sandwiches and wraps
    • Lettuce or bagged salad
    • Prewashed veggies like broccoli and carrots.  I roast them often for a side dish and use the left overs for soups or stir fry.

Now will all these ideas work for your family? NO, but hopefully you can find some inspiration for better meal planning or stretching your budget.

Do I keep my fridge this organized? YES!  It has taken me a long time to get a good system into place.  Don’t try and take it all on at once.  Focus on one area and slowly get your own method down and stick with what works.

Keeping drawers and bins organized and sorted is necessary to know what is on hand.  I got these Y-Weave ones from Target HERE.  As an additional note, I clean out leftovers and bins once a week.  Every Sunday I purge or freeze any leftovers from the previous week and check expiration dates.  Never let leftovers build up and consume the space.  Don’t be afraid to freeze leftovers for a use later.  Cooked proteins like chicken or ground beef freeze great and make meal prep later so simple!  Chili, spaghetti, and even Sloppy Joes freeze and reheat better than the original meal!  Items you may not think to freeze include mashed potatoes (great for soups later) and shredded cheese.  Don’t let these items waste away in your refrigerator.

I also find keeping my leftovers in clear containers helps me use them.  I never have the ‘mystery’ container everyone is afraid to open!  Plus, if they are stored at the front, in plain sight, it is easy to use them up whether reheated or as as leftover makeover!

If you are struggling with meal prep always look to re-purpose at least one meal a week.  For example chili on Sunday becomes chili dogs or loaded baked potatoes later in the week.  One prep, two meals!  With a good fridge inventory, you will have shredded cheese and sour cream on hand for either one of these meals.

The PERFECT Grilled Cheese!

By Leave a Comment

Have you ever wondered how some restaurants get the perfect grilled cheese put on your plate? Wonder no more, I am going to show you ALL the TRICKS!

📍 Pin HERE for later!

Say Cheese! Cheese, Cheese, & More CHEESE. Use different types of cheese, and lots of it!

Mayo is the Secret! Usually you make a traditional grilled cheese with butter… BUT did you know most restaurants use (real) MAYO instead? It’s TRUE! If you think about it… mayo is really just oil and eggs! (Trust me you don’t taste the mayo once it gets toasted up)

You missed a little right there! Make sure to spread the mayo (or butter) EDGE-to-EDGE! This is crucial for an even golden brown.

Turning the heat up! Preheat your pan. This will help both sides cook evenly. You don’t want your pan scorching hot but a nice little sizzle when you put the bread on is PERFECT! (A medium-high heat will works best)

Listen for that sizzle! Place your bread MAYO side down once & now put the cheese on. Layer upon layer, upon layer.. YUM! Once it is golden brown, FLIP IT!

What, WATER? In order to create that perfect melty center steam the inside (Do not fear, this will not make your soon-to-be perfect grilled cheese soggy). Place a couple of teaspoons of water on the hot pan with the grilled cheese, it will SIZZLE & that it fine! Quickly cover with a large pan lid or metal bowl (something that is high heat safe – that won’t melt of course)

Let’s Eat! Look at this, oyey-goey-melty-cheesy-goodness, YUM!

 

 

Deals

More Deals

Coupons

More Coupon Posts

Sweeps & Giveaways

More Sweeps & Giveaways