Monthly Archives: January 2012

Sunday Dinner From Prairieland Food #plfrecipe

Sunday Dinner From Prairieland Food

It dawned on me while preparing our Sunday dinner that almost all ingredients in this meal are from our Prairieland Food Prairie Paks or specials. What better time to snap a few pictures and show you the incredible value you may glean by turning in your volunteer hours (to any entity) for about half off grocery store prices utilizing monthly discounted food packages from Prairieland Food.

This was not intentional but since most all our meats come from Prairieland Food and many of our fresh fruits and vegetables too, it seemed like a no brainer to make this meal a good example of the great food and magnificent price breaks we receive.

First off, we purchase a minimum of two (2) prairie paks each month and usually a special or two (sometimes more). Our freezer is almost always full with good meats and veggies from Prairieland Food so actually, for people who have to budget for everything, we eat really well.

Today’s menu consisted of:  6 stuffed pork chops – baked potato casserole – broccoli, cauliflower, carrots – sliced kiwis and garlic potato bread. OH! We had company coming.  Enough food for six hearty appetites.

Total Cost is at the end of this article. Guess (go ahead!) how much this meal would cost if you prepared it from scratch by purchasing all the ingredients at the grocery store.  Guess now, but don’t peak down there!  You need to understand what a great meal this was before you find out the final, actual cost.

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The Potatoes – (we love ’em) – Eileen’s Baked Potato Casserole with Cheddar Cheese.

My baked potato casserole consisted of 8 baked potatoes (not baked) (from January 2012 Prairie Pak), peeled, quartered and cut into 1/2 cubes. Steamed ’till cooked well – 1/2 stick of real butter and about 1 cup of sour cream.  Tossed up together with a little basil salt, pepper and chopped chives, as shown below:

Eileen's Baked Potato Casserole

OOps! I decided I wanted to go a little further and add some of the cheddar cheese (December 2011 Prairieland Food Special) so I shredded a pile to mix in the casserole:

Eileen's Baked Potato Casserole with Cheddar Cheese

Topped it all off with more shredded cheddar cheese. Then it was time to heat it all up in the oven and melt the cheese on top a little. about 15 minutes at 300 degrees.  Because the cheese is real, hard sharp cheddar, it does not melt like soft cheeses do and I did not want to scorch my casserole on the bottom!  It was lovely and my grand-sugar liked this the best, well, except for the kiwis! She loves those.

Eileen's Baked Potato Casserole with Melted Cheddar Cheese

SO, for this dish the two main ingredients, potatoes and cheddar cheese came from Prairieland Food at a cost of  $7.41. This price includes $2.00 for ingredients not provided by Prairieland Food.

Mixed Vegetables – Broccoli, Cauliflower, Carrots – ALL fresh from Prairieland Food.

In December we received 2 bags of baby carrots with our 2 Prairie Paks ordered. We used one but kept the other in the refrigerator crisper. The Broccoli and Cauliflower came in our Prairie Paks for January. We just chopped it all up; steamed in a large steamer pot, and added a little chopped chives along with a bit of butter. My DIL remarked she could sure tell the difference of my fresh veggies as compared to the frozen kind she usually buys.

Steamed broccoli, cauliflower and carrots.

The cost of the vegetables total comes in at — (drum roll please!)  $6.24 (this includes the butter and chives too).  We still have some fresh left for another meal on some other day.

The Fruit – Kiwis! Always yummy.

We peeled and sliced all 10 kiwi’s we received by way of the two January Prairie Paks. A lovely side dish of fruit for everyone:

Sliced Kiwi Fruit.

Yikes! Blurry picture, but the only one I took, so blurry it has to be.  Our kiwi’s came in at a cost for 10 at $4.16 through Prairieland Food. Perfectly ripe and delicious.  Try getting 10 kiwis at the grocery store for that price!

The MEAT! Six (6) Stuffed Pork Chops.

I cooked these on top of the stove with enough olive oil to cover the bottom of the pan. Glass lid on with about 1/4 heat on electric stove top. Cooked about 30 minutes, turned, cooked another 30 minutes (covered).  This cooks them through, but I wanted a grilled look so I drained the pan of all juices, added a bit of olive oil again, turned the heat up to medium to brown both sides.

Stuffed Pork Chops

The pan I used is a chicken fryer so is bigger than a normal frying pan – It’s 11 inches wide with straight sides and is 3″ deep. These pork chops completely filled the space when I put them in the pan, but of course, shrank a tad with cooking.  Still, one is all anyone could eat.  This is the priciest part of our meal.  The stuffing was generous and delicious.

And this was a price we don’t usually pay for meat with Prairieland Food.  It was a January 2012 Special coming in at $21.00 for the six. I choose these this month as we thought:  #1, we could actually afford it for a change, and #2 it has been awhile since we bought something of this quality.

So that’s our Sunday Dinner from Prairieland Food and it come in at a mere $38.81.  UNDER $40.00 for a meal, for six people. When was the last time you were able to do this?

I thank my lucky stars each day when I am preparing our meals here at home that we have a program like Prairieland Food in Kansas.  I truly don’t know what we’d do without the discounted food packages.

SO, how was your Sunday Dinner?

🙂

Money Saving Tips for Food Shopping

Money Saving Tips for Food Shopping

Guest Post: This post was written and provided by guest post writer, James Lander. Lander is a regular contributor for couponing and deals site, Couponing. Turn to this website for top-retailer coupon information, couponing etiquette and more.

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Every year Americans spend an impressive 478 billion on groceries alone. The average household stuffs at least 100 dollars a week into the cavernous pocket of their local store – relying on them for everything from diapers to midnight snacks. When it comes to the relationship between grocer and consumer, we are the embarrassingly dependent partner. It’s safe to say that if our local grocery store were our significant other, our friends would tell us to leave it. There are ways, however, to ensure you are not taken advantage of. You just need to commit to a bit more work than you may be used to. Nevertheless, when you realize that you could be saving up to three thousand dollars per year by shopping smart, you’ll probably change your tune.

Don’t go in half-prepared.

You know the flyers you wrinkle your nose up at and toss away? The grocery advertisements you line your birdcage with? If you are seriously interested in saving money on food, these previously ignored papers need to become your study material. You simply won’t be able to save money if you don’t know how much your products are worth. Reading these flyers will give you a clear idea of how much your chosen items are retailing for across the board and prepare you to recognize when it’s really a sale, not a scam.

Arm yourself with lists.

Before you go through those glass doors, before you are assaulted by pretty displays and delicious smells – know what you really need. As soon as you set foot in the store, you are at the mercy of in-store marketing and manipulation. Don’t let advertising erode your resolve. Having a carefully planned list, detailing the things you actually need and will use, has been proven to help curb your spending. It is so easy to fill your cart with things you ‘didn’t realize you need’ only to come home with a grocery bill almost double what you had budgeted for.

Attack with Coupons.

The use of coupons has reached an unheard of level of popularity due to an odd mix of the current financial crisis and TLC’s half hour of ‘Extreme Couponing’ hysteria. People are realizing that the little papers they had shunned previously can save significant amounts of money when used properly. Many consumers are ‘stacking’ their coupons by waiting for the product to go on sale in the store and then combining the sale price with a manufacturer’s coupon. This can result in savings of 80% or more for seasoned couponers. As you are perusing the flyers, take the time to clip any coupons that are relevant to your lifestyle.

Hit them where they’re weakest

Although you may be disturbed by the idea of a ‘discount’ grocer, there is no need to turn your nose up and spend the extra money for status. Discount grocery stores such as Grocery Outlet, Food Basics and Price Chopper offer the same food you’d purchase at mainstream stores with a 30% discount or more. The product is still perfectly fine, but may have been overstocked by other stores or slightly damaged in transit (it’s like the Nordstrom Rack of grocery stores!). When the produce is in season it is just as lovely as in other establishments and if you don’t mind a cheaper cut of meat, you can enjoy massive savings on your protein portion.

Take no prisoners.

If you don’t fancy the idea of cheap meat and produce, you can always ‘work the system’ at a conventional or high-end grocery store. Most meat is still fresh and edible for up to five days after the expiry date listed on the package. If you purchase the discounted meats, there’s an excellent chance that with a quick freeze, it will still be delectable a few weeks down the line. If you choose to take advantage of these steep discounts, be sure you transfer your meat into a freezer bag before storing it away. Actually handling (and smelling) your purchase is the best indication of whether your dinner needs to be fried up right away or if it can last for a few extra days.

Unless you are one of the lucky (and industrious) few with a vegetable garden in your backyard and a barn full of animals, you are largely at the mercy of the grocery store. If they were to close their doors, the majority of us would eventually starve. If they were to raise their prices to a ridiculous amount, the majority of us would eventually pay it. More and more, consumers are learning the importance of being proactive when it comes to shopping. After all, if saving 50 a week eventually puts 2600 back in your wallet, is there really another option?

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Thank you James Lander and Couponing.com.  Great tips to remember! Don’t forget, if you are a volunteer (in Kansas, Nebraska or Oklahoma), in any respect, you qualify for The Prairieland Food Discount Food Program.  Happy Couponing!

😀

Spinach Dip Spread #recipe #food #foodie

Eileen’s Spinach Dip Spread

Recipe from the Kitchen of Eileen Brown – Derby KS

I’ve been making this recipe for the Holidays since the 70’s.
Yeah, a really long time.

It is a simple, tasty recipe that presents elegantly as well, served in
a hollowed out round loaf of bread. Passe? Not really, as good taste
is just that, a matter of taste, not trends. This is the appetizer my
family favors over many others.

Ingredients
3 – 10 oz pkgs frozen chopped spinach.
1/2 to 1 cup chopped parsley (dried can be used)
1 cup chopped green onions.
2 cups real mayonnaise
2 cups sour cream (with chives if you wish)
2 tsp salt
1 tsp pepper
Preferred Bread to use:
1 round loaf swedish rye bread, whole.
1 round loaf swedish rye bread, sliced.

Spinach Spread Preparation:
1 – Thaw spinach in refrigerator overnight.
2 – Spread spinach thinly and evenly on paper towels or kitchen
towel and twist to wring out ALL the liquid. Spinach must be
as dry as possible to the touch.
3 – Place spinach in bowl and toss with salt and pepper.
4 – Add all remaining ingredients of parsley, green onion,
mayonnaise and sour cream; mix well with spoon.
5 – Mixture should sit for two hours or overnight for best
flavor.
6 – If spread seems a little dry after rest time, add a tsp. of milk
(one at a time) to soften the mixture to spreadable texture.

Presentation:
1 – Hollow out whole round loaf of swedish rye bread. Place an
amount of the spread in the newly created “bowl” of the loaf.
2 – Add a couple of serving knives or spoons and place on a
platter.
3 – Cut the sliced bread into smaller pieces and arrange
around the loaf. You can include scooped pieces from the
whole loaf too.

Other breads may be added for flavor variation:
Pumpernickel, french, italian, german rye, etc.

Other Variations:
For carb conscious folks add a plate of vegetables for dipping too.

This recipe makes enough for a crowd. You will be filling the bowl often.

A hearty and healthy recipe your family and friends will
Ooh and Aah over – never fails!

12-12-14 UPdate — Added image for 4 x 6 reipe card.

Just right click and save the image, it will fit on a card, I promise!

Image courtesy  Buddy Web Services

 Spinach Dip Recipe Card Image 4 x 6

Spinach Dip/Spread Image to make a 4 x 6 recipe card.

🙂

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