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One Hundred Dollars a Month

I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Sunday Brunch Recipes – Oatmeal Waffles

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About a month ago, One Hundred Dollars a Month reader Lenell sent me her recipe for oatmeal waffles.  Having never tried waffles made with oatmeal before,  I thought it sounded a bit unusual and bookmarked her recipe for a Sunday breakfast.

Well this morning I finally got around to making Lenell’s oatmeal waffles, and my oh my was I surprised. Not only were delicious, but Monkey Boy and The Girl gobbled them right up.  Who knew eating healthy could taste so good?

Here is Lenell’s recipe

Ingredients

2 cups quick oats
1/2 cup flour
1 tbsp. of baking powder {I prefer aluminum free}
1 beaten egg
1 tbsp. honey
2 tbsp. olive oil
1 1/2 cups of milk/water mix {figure ratio you like}

Directions

In a large bowl, soak oats in milk or water for 10 minutes. Add remaining ingredients and mix until there are no lumps. Then follow your usual waffle making instructions.

We double the recipe and put in refrigerator for toaster waffles. I have not tried to freeze the waffles as they never last that long!!

*Thanks Lenell for this yummy recipe!

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Sunday Brunch Recipe – Broccoli, Bacon and Cheddar Quiche

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I don’t know about you, but I like to to sleep in on Sundays.  Except when there are double coupons at Albertsons of course.  So on those particular mornings, I like to make breakfast ahead of time so I don’t have to worry about it when I get back from shopping.

Last night I made a broccoli cheddar quiche. I used the last of our spring broccoli for this savory treat and let me tell you Bob, it turned out great.  Not only are quiches perfect for Sunday brunch, but they are hearty enough to pack in your hubby’s lunch the next day.  Well, that is if there is anything left over.

Peace Out Girl Scouts, I’m off to do some shopping.

♥ Mavis

Ingredients

6 slices bacon, cooked and chopped
1 cup broccoli, chopped
1 small red onion, sliced thin
1 pie crust
5 eggs
1 cup milk {I used 2%}
1 cup cheddar cheese
salt and pepper, to taste

Directions

Preheat oven to 375ºF.
Place bacon, scallions and broccoli in the bottom of the pie crust.
In a large bowl, mix together the eggs, milk, cheese, salt and pepper.
Pour egg mixture over bacon, broccoli and onions
Bake for 40-50 minutes until a knife inserted near the center comes out clean. Cool slightly, and serve.

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Sunday Brunch Recipe – Homemade Scones

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Last night I whipped up a batch of homemade scones for breakfast.  Why?  Because there are a ton of coupon deals at Albertsons that need my attention this morning and I needed something quick and easy for breakfast, or brunch depending on when everyone wakes up this morning.

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1 Tbs. granulated sugar
  • 2 1⁄2 tsp. baking powder
  • 1⁄4 tsp. salt
  • 4 Tbs. cold unsalted butter, cut into pieces
  • 2 eggs
  • 2⁄3 cup heavy cream {I used 2% milk}
  • 1 Tbs sugar

Directions:

Preheat an oven to 400°F. Line a baking sheet with parchment paper. {I use Silpats}. In a bowl, stir together the flour, granulated sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.In a small bowl, whisk together the eggs and cream. Add the egg mixture to the flour mixture and stir until a sticky dough forms.

Using a 3 Tbs cookie scoop {or a 1/3 cup measuring cup} scoop dough on to a parchment lined baking sheet or silpat.

Bake until the scones are  bit crusty and have a hint of golden brown on the top {about 12 minutes}. Serve immediately with butter and homemade jam.  If you are making these the night before, you can simply reheat the scones in the oven {warm setting, 10 minutes} or zap them in the microwave for 15 seconds.

Makes 8 scones. Recipe Credit

Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches ~ Amazon $19.83

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Recipe: Quiche with Kale, Bacon, Mushroom and Cheese

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As much as I wanted to make the Tuscan Kale Soup everyone was talking about, I decided to make a quiche for tomorrow’s breakfast instead.  The weather is supposed to be gorgeous here tomorrow and I don’t want to spend anymore time than necessary in the kitchen.  So I think I’ll go ahead and pick the rest of the kale tonight before it grows anymore, and make a batch of soup in a few days when it cools down.  I’m sure it will keep just fine in the refrigerator.

Ingredients

1 Pie crust {pre-cooked}
8 Eggs + 1 for egg wash
3 cups Spinach
4 slices Bacon, cooked & chopped
1 cup Mushrooms, chopped {or 1/2 re-hydrated mushrooms}
1/2cup Cheddar cheese
1/2 cup fresh Parmesean cheese
2 cloves Garlic, minced
2 tablespoons dried Parmesean cheese
1/2 teaspoon red pepper flakes
2 tablespoons Fresh Chives, chopped
1 medium Onion, diced
1 tablespoon Olive Oil
Salt & Pepper to taste

Directions
Preheat oven to 350 degrees

Fill your favorite pie plate with a prepared crust and crimp the edges. Brush edges of pie crust with egg wash and bake 10 minutes. In a large bowl whisk together 8 eggs and set aside. To a skillet add olive oil and onion and cook until browned over medium heat.  Add kale and saute, until wilted, add bacon, garlic and chives and combined. Set aside and let kale mixture cool for 2 minutes. Combine eggs, cheese, kale mixture, red pepper flakes, salt and pepper and stir together. Pour mixture into the prepared pie crust and bake for 35 minutes or until the eggs are set in the center. Let cool for about 20 minutes and serve.

Have a great weekend, and don’t forget to eat your veggies!

♥ Mavis

P.S. Did you know that if you are an Amazon Prime member you can watch The French Chef with Julia Child Volume 1, Ep. 6 “The French Chef: Quiche Lorraine” for free?  I don’t know who Lorranie is, but anything with Julia Child in it has got to be good.

Bon appetite!

 

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Mavis Butterfield Etsy