As I said in my previous post, we are basically starting
over in terms of trying to get out of debt. So how do you cut your budget when
you have already made lots of cuts, and now you have a mortgage that is nearly
double what your rent was? We started all
the way from the beginning. I looked at our budget, updated all of our new
house related expenses, factored in our new income (the hubs moved up on the
pay scale at work, yay!) It is still a work in progress because we have only
been in our new place 2 months, so all of my utilities are estimated. Still, I
came up with a budget that should get all of our bills paid, make some progress
on debt reduction (though not as big of a dent as we used to be able to make
every month) and we have some line items to plan for other expenses like
medical co-pays, house hold repairs etc. So, we can get by on the money we
make, and that is great, but I would really like to get that debt down at a faster
rate than our current budget allows.
That means that we have to find some place to make cuts. Right
off the bat, we put a halt on any unnecessary purchases. For now this means
that we pay bills, buy groceries and gas for the cars and that is about it. Between
billing overlaps for the new and old houses, deposits, and billing cycles that
created double bills, our utilities have been very high. Even with our newly
diligent spending habits, we still need to make some longer term budget cuts. Looking
at our expenses the last few months, we went way overboard on dining out in the
month preceding and the week or so directly following our move. This was
despite my attempt to plan ahead and have freezer meals pre-prepared. We still
found ourselves past dinner time and away from home quite often. We have challenged ourselves to not eat out at
all for the last week of August and the entire month of September. To make sure
we succeed, I have to make sure we have plenty of easy to prepare meals,
without buying a bunch of processed food.
Our grocery budget is the 2nd biggest item in our
budget. It has gone up quite a bit since the last time I created a budget,
owing both to growing kids who eat more and the fact that food prices have gone
up across the board. There is probably a little of us not being as diligent
about our shopping habits as well. I would like to shave $100-200 off of our
grocery bill, and practically every frugal living blog says that a good way to
do that is with meal planning. This is one of those things I know I should do.
When I have tried it out it has always been helpful, but somehow I never get
around to implementing it all the time. It is even more important now that I am
taking classes twice a week.
We decided to dive in and tackle once a month/freezer
cooking. Before we did our shopping for the September, I sat down to plan our
meals for the month. I asked my family to suggest some of their favorite meals
(mistake #1) and we selected 10 meals (mistake #2) of which, I would prepare 3
batches each, and freeze. This would give us 30 meals, to cover the whole
month. It seemed simple enough. We figured we would shop one day, and cook the
next, and then we would be set.
Yeah, not so much.
The shopping involves 3 different stores to get the best
prices, we managed to get the first two trips done on the planned day, but the
3rd didn’t get tackled until the morning of “cooking day” (mistake
#3.) By early afternoon, we had all of the ingredients and I got cooking. I
became aware of my first mistake almost right away. By having my family compile
our meal list I ended up with a list of favorite dinners, some of which were
rather tedious to assemble, and which were not selected based on anything convenient
like shared ingredients, just on the basis of who likes what. I browned ground
turkey, cooked and shredded chicken breasts and pre-cooked several chicken
thighs. I realized mistake #2 when I noticed it was almost dinner time and I
had only completed 1 ½ meals. Ten different meals was way too ambitious for a
first attempt at this, especially to try to finish it all in one afternoon. I
finished dealing with all of the cooking meat (portioning, cutting, bagging
etc.) and decided that If I just did two meals (times 3 batches each) a day, we
could have one for dinner that night, freeze the other 5 and I would be done by
the end of the week.
In the end, it took me about a week and a half to get all of
the meals prepped. I should have planned better, and selected recipes that had
more ingredients in common for my first attempt. At least, now that they are
done, dinner each night is a breeze. Since our kids have dinner elsewhere once
a week and we had a holiday dinner away from home, it worked out that we
actually have almost twice as many meals as we will need for this month. This
works out great because it will make it easier to do the freezer cooking for
next month. I will only have to do about half as many meals next month, so my
second attempt should be more successful.
While my inaugural attempt at freezer cooking was not a
glowing success, it was not a complete disaster either. Even though it took too
long, it is saving me tons of time in the long run. In addition to 30 dinners,
I also assembled about 50 frozen burritos for when the kids get sick of sandwiches
in their lunch. One of the meals I made was lasagna, and I had 3 noodles and
some noodle scraps left over, so I assembled them into 4 mini microwavable
lasagnas, which are great for my long school night when I am away for dinner.
Another of my meals was what my kids have dubbed “mom pockets.” They are
basically homemade hot pockets that I froze individually before putting them in
a large freezer bag. These are also microwavable and wonderful for lunches,
dinner away or on the go, or those days when you forget to pull out a freezer
meal the night before. I ended up with 15 mom pockets, and enough filling in
the freezer for 30 more.
Once I fine tune my process, I will post something tutorial
like, but for now, how about a Mom pocket recipe (more of a description,
really, since I don’t actually measure things):
About 1 lb. of cooked chicken, cut up or shredded I used 3
thighs)
1 1lb bag of frozen mixed vegetables or broccoli
A couple of handfuls of shredded cheddar cheese
Double batch of biscuit dough (you can use your favorite biscuit recipe. I use this one from Heart-Hands-Home)
Preheat oven to 450 degrees.
In a large bowl, mix the chicken, veggies and cheese. Season to taste. (I use some garlic powder and season salt)
In a large bowl, mix the chicken, veggies and cheese. Season to taste. (I use some garlic powder and season salt)
Make biscuit dough, and sprinkle a work surface with flour
or biscuit mix. Knead enough flour in to the dough so that you can roll it out
with a rolling pin. Using a bowl, large cup, empanada maker or free hand, cut out 6” circles. Gather up the scraps and
roll it out again until all of the dough is used.
Scoop ¼ cup of filling onto each circle. Fold the dough circle in half, over the filling and crimp edges to seal. Place on a baking sheet, and bake for about 8 minutes, if you are freezing for later, 12 if you are eating them right away.
Scoop ¼ cup of filling onto each circle. Fold the dough circle in half, over the filling and crimp edges to seal. Place on a baking sheet, and bake for about 8 minutes, if you are freezing for later, 12 if you are eating them right away.
With a spatula, make sure the pockets are not stuck to the
baking sheet, and then allow them to cool. Place in freezer until they are
completely frozen, then transfer to a couple of gallon size zipper freezer
bags. Store in freezer for up to 4 months.
To reheat in the oven, bake at 350 degrees for 8-10 minutes.
Or reheat in microwave on high for 4-5 minutes