Welcome to {Dish It!}, a weekly series at Frugal Femina where you can link to your recipes and kitchen tips.

I don’t usually have trouble coming up with dinner ideas for my menu plan. There are lots of great recipes out there, and I want to try them all! c-: Breakfast recipes are another story. We pretty much get stuck eating the same thing every. single. day. I’ve been hearing a lot about brown rice cereal lately, so when I saw this recipe in OK! magazine, I decided to give it a shot. It really does fill you up and make you feel like you’re getting a healthy start to your day.

And don’t worry if you don’t have the exact ingredients. I used skim milk, walnuts, and brown sugar, because that’s what I had on hand. Then I topped with one of the yummy peaches we’ve had an abundance of lately. A perfect breakfast to eat at the picnic table before it gets too hot.

Ingredients:

• 1/2 cup cooked brown rice
• 1/4 cup soy milk
• 1/2 teaspoon cinnamon
• 1 Tablespoon dried cranberries or raisins
• 1 teaspoon sliced almonds
• 1 Tablespoon maple syrup 

Directions:
Combine all ingredients in a saucepan and warm up over medium heat. Pour into a bowl and serve immediately. Makes one serving.

Don’t forget to link to your recipes/kitchen tips below!

This post is linked to:

• Mouthwatering Mondays
• Tasty Tuesday
• Tempt My Tummy Tuesday

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Related posts:

1. {Dish It!}: Homemade Salsa + Link to Your Recipes/Tips
2. {Dish It!}: Sweet Tea + Link to Your Recipes/Tips
3. {Dish It!}: My Favorite Lentil Salad Ever + Link to Your Recipes/Tips

Hi, folks! Here’s what I’ll be putting on the table this week. If you need more ideas, check out some past menu plans. And if you posted about any good recipes recently, be sure to link up to Tuesday’s {Dish It!} carnival.

BREAKFASTS
Asparagus & Canadian Bacon Omelet
Rice and Pecan Breakfast Casserole
Smoothies

LUNCHES
Leftovers

DINNERS
Slow-Cooked Southwest Chicken
Crock Pot Lemon Chicken
Mexican Lasagna
Baked Penne with Corn, Zucchini, and Basil
Broccoli and Feta Frittata
Blackened Tilapia
Crock Pot Soup Beans

Just-in-Case Recipe:  Spaghetti c-:

SNACKS & TREATS
Plums/Peaches/Pears/Bananas
LaraBars
Yogurt

For more menu ideas, check out I’m an Organizing Junkie. Be sure to give Laura some comment love while you’re there!

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Related posts:

1. Kroger: Deals for August 29-September 4, 2010 {Mid-South Region}
2. Menu Plan: Week of January 4, 2010
3. Menu Plan: Week of January 11, 2010

Welcome to {Dish It!}, a weekly series at Frugal Femina where you can link to your recipes and kitchen tips.

I had dinner at a friend’s house this past week, and her daughter made Ground Beef Porcupines for us. I asked for the recipe, because I thought it would be a great recipe to freeze for nights when I don’t feel like cooking. I used ground turkey for my version and threw them in the Crock Pot on low all day so I didn’t have to heat up the house with the oven. I think I might try adding chopped green peppers next time, too.

The great thing about this recipe is that I didn’t really measure anything. I eyeballed it all the way, and they turned out great. So if all your kitchenware is packed up in boxes because you thought you were moving but you’re not after all, well…it’s all good. Trust me. c-:

Ingredients:
Modified from Ground Beef Porcupines

• 1 pound ground turkey
• 1/2 cup uncooked regular rice
• 1/2 cup water
• 1/2 cup chopped green pepper
• 1/3 cup chopped onion {I ended up using one small chopped onion, because I didn’t want to put the rest in the refrigerator.}
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 15-oz. can crushed tomatoes {Or tomato sauce, etc.}
• 1 cup water
• 2 teaspoons Worchestershire sauce

Directions:
Mix ground turkey, rice, 1/2 cup water, green pepper, onion, and seasonings together. Form into meatballs.

Don’t forget to link to your recipes/kitchen tips below!

This post is linked to:

• Mouthwatering Mondays
• Tasty Tuesday
• Tempt My Tummy Tuesday

• Five J's Graphic Design
• HostGator
• Swagbucks
• Crocs
  

Related posts:

1. {Dish It!}: Sweet Tea + Link to Your Recipes/Tips
2. {Dish It!}: Homemade Salsa + Link to Your Recipes/Tips
3. {Dish It!}: My Favorite Lentil Salad Ever + Link to Your Recipes/Tips

Welcome to {Dish It!}, a weekly series at Frugal Femina where you can link to your recipes and kitchen tips.

I have been going through a phase where I love recipes with corn meal. Cookies, pancakes, and this week…muffins. I found a recipe for cranberry streusel corn muffins in a magazine, so I wondered if there was a recipe for pumpkin corn muffins somewhere. Sure enough, Libby’s had just what I was looking for!  Although the stores aren’t selling pumpkin right now because of the shortage, I stocked up on canned pumpkin the last time I saw it and had plenty for this recipe.

These muffins could be used as cornbread during dinner, or you can whip up some cinnamon honey spread for an after-dinner treat. Of course, my muffins have a little cinnamon in them, too, because Little Britches decided that’s what they needed. c-: Do you have any favorite pumpkin recipes?

Ingredients:

• 1-1/4 cups all-purpose flour
• 1 cup corn meal
• 1/3 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1-1/4 cups pumpkin
• 1/3 cup evaporated milk
• 1/4 cup vegetable oil

Directions:
Prehead oven to 375°. Grease 18 muffin cups.

Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into muffin cups.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Cinnamon Honey Spread:
Beat the following ingredients until blended and store refrigerated:

• ½ cup butter/margarine (softened)
• 1 cup powdered sugar
• ¼ cup honey
• ¼ teaspoon ground cinnamon

Don’t forget to link to your recipes/kitchen tips below!

This post is linked to:

• Mouthwatering Mondays
• Tasty Tuesday
• Tempt My Tummy Tuesday

• Five J's Graphic Design
• HostGator
• Swagbucks
• Crocs
  

Related posts:

1. {Dish It!}: Sweet Tea + Link to Your Recipes/Tips
2. {Dish It!}: Homemade Salsa + Link to Your Recipes/Tips
3. {Dish It!}: My Favorite Lentil Salad Ever + Link to Your Recipes/Tips

Welcome to {Dish It!}, a weekly series at Frugal Femina where you can link to your recipes and kitchen tips. This week’s recipe is from Katie Goodman at goodLife {eats}. I always love her recipes and photos, so I’m glad to feature her homemade canned salsa. Enjoy!

Guest Post by Katie Goodman from goodLife {eats}

Sunflower Farmers Market had on the vine tomatoes on sale for $0.77/lb. On the vine tomatoes are usually at least $1.50/lb., even at Costco they are about $2.20/lb. I figured if I was ever going to experiment with making and canning fresh salsa, this was my chance. The recipe made about 13 pint jars.

Don’t forget to link to your recipes/kitchen tips below!

This post is linked to:

• Tasty Tuesday
• Tempt My Tummy Tuesday

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• HostGator
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• Crocs
  

Related posts:

1. {Dish It!}: Sweet Tea + Link to Your Recipes/Tips
2. {Dish It!}: Virgin Kiwi Colada + Link to Your Recipes/Tips
3. {Dish It!}: My Favorite Lentil Salad Ever + Link to Your Recipes/Tips

Welcome to {Dish It!}, a weekly series at Frugal Femina where you can link to your recipes and kitchen tips.

This week, I tried a new sweet tea recipe. It’s very simple and gets really high marks on AllRecipes.com. Of course, I tweaked it by adding about a gallon of lemon juice. {Maybe I should be known as coconut lady and lemon juice lady.} c-: I really hadn’t heard of putting baking soda in iced tea before, but apparently it softens the bitter taste of the tea.

I’ll let you be the judge.

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
3/4 cup white sugar
6 cups cool water
Lemon juice, to taste
Fresh lemons to garnish
Ice

Directions:
Sprinkle a pinch of baking soda into a glass pitcher.

Pour in boiling water, and add tea bags.

Cover, and allow to steep for 15 minutes.

Remove tea bags, and discard. Stir in sugar until dissolved.

Pour in cool water, then refrigerate until cold.

Easy peasy!

Don’t forget to link to your recipes/kitchen tips below!

Related posts you may enjoy:

• My Favorite Lentil Salad Ever

This post is linked to:

• Tasty Tuesday
• Tempt My Tummy Tuesday

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Related posts:

1. {Dish It!}: Virgin Kiwi Colada + Link to Your Recipes/Tips
2. {Dish It!}: My Favorite Lentil Salad Ever + Link to Your Recipes/Tips
3. A Season of Cooking: Avocados {Link to Your Recipes!}

Welcome to the second week of {Dish It!}, a new weekly series here at Frugal Femina where you can link to your recipes and kitchen tips.

Some of you know me as the coconut lady because I am so fond of just about any recipe with coconut in it. This one is no exception! And it’s perfect for summer. It’s refreshing and light. Today we’re making Virgin Kiwi Coladas. I used this recipe. I doubled the ice to make it nice and slushy, and of course I used more coconut.

Because that’s how I roll.

Then I garnished it with fresh cherries and mint. Bradley didn’t know what to think with such a treat. And Xon? Well, he called me Buffy and pretended we were rich, sophisticated folk at our vacation home on the beach.

Because that’s how he rolls. c-:

Ingredients:
6 ounces pineapple juice
2.5 ounces coconut cream {or double that if you’re me!}
2 kiwis, cut into pieces with the skin removed
8-16 ounces ice {depending on how slushy you want it}
Chilled glasses
Blender
Fresh cherries and mint to garnish

Directions:
Chill glasses in the freezer.

Blend pineapple juice, coconut cream, kiwi, and ice.

Pour into the chilled glasses, and garnish as desired.

Simple as that!

Don’t forget to link to your recipes/kitchen tips below!

Related posts you may enjoy:

• My Favorite Lentil Salad Ever

This post is linked to:

• Tasty Tuesday
• Tempt My Tummy Tuesday
• Works for Me Wednesday

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Related posts:

1. {Dish It!}: My Favorite Lentil Salad Ever + Link to Your Recipes/Tips
2. A Season of Cooking: Avocados {Link to Your Recipes!}
3. A Season of Cooking: Apples {Link to Your Recipes}

If you live near a Williams-Sonoma, you can take advantage of some free hour-long classes each month. They just released the July calendar of events, and they have lots of good demonstrations planned, including:

• Super Summer Salads
• Summer Slow Cooking
• Dessert from the Grill
• Cookie Cakes

and more!

You can find a local store here.

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Related posts:

1. Menu Plan for June 28-July 3, 2010
2. Kroger: Deals for June 27-July 3, 2010 {Mid-South Region}
3. The Garden Cafe at Flag Fork: New Printable Coupons for July 2010

One time my sister was trying to find a good salad recipe to take to church. We were on a lentil kick at that point, and I found this recipe from Emeril Lagasse. It gets 5 stars on Emeril’s page, and I totally agree. It is sooooo good. My mouth is watering just thinking about it. It takes a little bit of time, but it hits the spot! The flavors blend perfectly.

I make a few substitutions depending on what I have on hand. I usually use a bag of romaine, a generous amount of balsamic vinegar, feta cheese, and I mix up my own Essence using a recipe like this. Feel free to leave the bacon and feta out for a healthier option.

Ingredients:
8 ounces French green lentils
3 whole garlic cloves, smashed
2 bay leaves
1 sprig fresh thyme
1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
5 tablespoons extra-virgin olive oil
7 teaspoons red wine vinegar
2 plum tomatoes, seeded and finely chopped
2 tablespoons finely chopped parsley
1 teaspoon Essence
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups frisee
3 cups arugula
4 ounces crumbled goat cheese

Directions:
In a medium saucepan, combine the lentils, garlic, bay leaves, and thyme. Cover with water by 1 inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the garlic, bay leaves, and thyme. Place the lentils in a large bowl and set aside.

In a skillet, cook the bacon over medium-high heat until crisp. Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan. Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils. Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.

In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt. Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve.

Do you have any lentil recipes? I’d love to add to my lentil repertoire. c-:

Don’t forget to link to your recipes/kitchen tips below!

This post is linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

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Related posts:

1. A Season of Cooking: My Favorite Broccoli Bacon Salad Ever
2. A Season of Cooking: Avocados {Link to Your Recipes!}
3. A Season of Cooking: Apples {Link to Your Recipes}

Hello, menu-planning cute patoots! Here’s what I’ll be putting on the table this week. If you need more ideas, check out some past menu plans.

BREAKFAST
Oatmeal with cinnamon, fruit, and milk
Egg white omelet with veggies, English muffin, and milk
Smoothie with skim milk, banana, peanut butter, and flax

LUNCH
Leftovers
Salads topped with roasted chicken

DINNER
Casablanca Chicken Stew
Chicken and Summer Vegetable Tostadas
Apricot-Nut Turkey-Salad Sandwiches
Fresh Broccoli and Chicken Pasta Toss
Black Bean Burritos
Grilled Fish
Leftovers/Dinner Out

SNACKS & TREATS
Greek yogurt
Fruit
Popcorn

For more menu ideas, check out I’m an Organizing Junkie.

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• HostGator
• Swagbucks
• Crocs
  

Related posts:

1. Menu Plan for May 31 – June 6, 2010
2. Kroger: Deals for June 27-July 3, 2010 {Mid-South Region}
3. Menu Plan for May 10-16, 2010