Frugal Friday: Use What You've Got, Recycling in Your Home

It's that time of year when we start thinking about Christmas and sometimes pennies need to stretch a little farther than usual. One of the best ways to practice frugality is found in the old adage "Use it up, wear it out, make do or do without."

Taking the time to find out what you've got, then finding resourceful ways to use it, can save a lot of money. Not only that, but you are doing your part as a good citizen by recycling in your own home.

Here are some great ways that I've thought of to use what you've got:

1. Instead of throwing out worn t-shirts and socks, use them as cleaning rags. You can throw them in the wash after each use.
2. Many plastic food containers can be re-used for storing other items. Decorate them by painting or covering with construction paper. I like to use small baking powder containers to store rubber bands, paper clips, safety pins, or twisty ties in. 
3. Cottage cheese, sour cream, dip, or other round containers can be used to store leftovers. I like to keep a few around to send home leftovers with guests that co

   

   The beginning of my new herb
   garden with recycled pallets,
   tires, baskets and drawers

   me over for dinner.
4. I like to start my seedlings in plastic yogurt containers. We grow them inside until it gets warm enough to transplant. I've also seen people start them in toilet paper rolls.
5. And speaking of gardens, there's lots of ways you can use recyclables in a garden. I use old tires, drawers, or baskets as planter boxes. Just think of it, the possibilities really are endless...
6. I save plastic juice bottles to store water in for emergencies or to bring along something for a picnic. They also come in handy to store juice in the refrigerator after I make fresh apple or grape juice. Be sure you only use the thicker plastic bottles. Milk jugs will eventually leak (as we learned from sad experience...).
7. Old sheets or clothes can be cut into strips and turned into a braided or crocheted rag rug.



A cardboard tree house
I made for our boys

8. Lots of things can be used as toys for the kids. Our kids love to use old cereal boxes, paper towel rolls and cardboard to create wonderful things. If you are really strapped for money this Christmas, think about what you can make as toys for your kids with things you already have lying around. Use your imagination or do a little research. There's a lot of amazing things out there that you can make. Castles, tree houses, play kitchens, marble runs, etc. can all be made out of cardboard. Sometimes the best gifts start out with something as simple as a cardboard refrigerator box.
9. Recycle your own paper by using the back as drawing paper for the kids. Save colored paper or cards to cut up and make new cards out of. Art supplies make a wonderful gift for some children, and don't have to cost a lot if you recycle what you have.
10. Got some pretty fabric or old curtains lying around? Make a beautiful scarf out of it for a gift.
11. Lots of cute Christmas tree ornaments can be made from recyclables. 
12. We save our plastic grocery bags and use them for garbage bags. They also make great gift packing when you need to ship something instead of paying for bubble wrap or foam. 
13. Oh and speaking of bubble wrap and foam, lots of things like that can be saved and reused when you need to mail a package. Even those padded envelopes. Just cover them with some paper or a new label and you're good to go. 
14. And cardboard boxes are great to save and reuse when you need one to ship something or store something.
15. Save outgrown clothes for younger siblings or make over and re-purpose clothes. Put a cute patch on a pair of holey jeans. My sister-in-law is a genius at this. There's lot of cool things you can make out of re-purposed clothes.

    

    Some jeans that I patched up
    with a homemade patch

The ideas keep flowing and flowing, but I guess I've gotta stop sometime....Now in giving all these ideas I have to be sure to mention, don't go extreme in this and become a pack rat. That's easy to do. And I think I've mentioned before that the cost of storing your "garbage" can skyrocket when you start to need extra shelves or space to store it. Make sure that doesn't happen. Set a limit and then keep within it, that way you don't go overboard. Don't store more than you need or will use. And every once in a while, it's very refreshing to get rid of it all and start over from nothing. We do that periodically and it's a good thing.

What about you? Do you have any ideas to share? What does your family recycle in your home? How do you use what you've got? Thanks for sharing and have a great weekend!

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Whole Wheat Tortilla Recipe

I have a new favorite whole wheat tortilla recipe that I've been using for a while now. They are simple to make and they taste delicious. They store really well in the refrigerator too. I keep them in a sealed gallon-sized ziplock freezer bag and use them during the week for a quick lunch or snack. Enjoy.

Whole Wheat Tortilla Recipe
Printable Recipe

*Makes 16 tortillas

INGREDIENTS:
4 Cups whole wheat flour
1/4 tsp. baking powder
1-1/2 tsp. salt
1/4 Cup canola oil
About 2 Cups warm water

DIRECTIONS:
Preheat griddle or skillet to medium high. In a medium bowl or mixer bowl add the wheat flour, the baking powder, and the salt and mix. Add the oil and keep mixing. Then add warm water until mixture turns soft and pliable (you may or may not use all 2 cups). Shape into 16 balls and roll out thin. Don't worry if they're not perfectly round. Cook for one to two minutes on a hot griddle or skillet. Flip and cook for another minute or two. Don't overcook or tortillas will be hard.

Recipe Source: Adapted slightly from everydayfoodstorage.net

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Polynesian Skillet over Red Quinoa brown rice

What do you love about fall?

I love the colors of fall. The bright oranges, reds, yellows and browns. This dish displays the stunning colors of that color pallet. Isn't food so much more fun to eat when it's full of color? I love how the red quinoa just adds to that color (along with adding nutrition of course). The other thing that I LOVE about this recipe is how fast it comes together (30 minutes or less from start to finish). As busy people, we need these kinds of recipes around. Quick, beautiful meals that are good for us and taste delicious. Enjoy!

Polynesian Skillet over Red Quinoa Brown Rice
Printable Recipe

*Serves 6-8

INGREDIENTS:
2 Cups brown rice
1 Cup red quinoa
1 tsp. salt
5-1/2 Cups Water
2 boneless, skinless chicken breasts, cut into 1/4" strips
1 Tbsp. olive oil
1 medium onion, sliced
1 red pepper, chopped
1 15-oz. can pineapple chunks
1 Cup chicken broth
1/4 Cup vinegar, any type
1/2 Cup brown sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
1 11-oz. can mandarin oranges, drained
salt, to taste

DIRECTIONS:
In a pressure cooker, combine brown rice, red quinoa, salt and water. Lock lid in place and cook on high pressure for 12 minutes. When red quinoa brown rice has finished cooking, release pressure using quick release or natural release.

While the rice is cooking, in a large skillet, sauté chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender. Add 1/2 cup pineapple juice from the can of pineapple chunks, chicken broth, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce in the skillet. Simmer until mixture thickens, stirring constantly. This should take about 5 to 10 minutes, and the mixture will turn more transparent as it thickens. Add pineapple and mandarin oranges just before serving. Add salt to taste. Serve over cooked red quinoa brown rice.

Recipe Source: healthyfamilycookin.blogspot.com

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Frugal Friday: Kitchen Tutorial - How to Puree Winter Squash

If you've been following this blog for a while you know that I love to use pureed pumpkin or other winter squash in my cooking. Along with adding nutrition to the food I make, it gives it a wonderful warm, homey flavor that I've come to love. We love to grow winter squash in the garden. And one of the best things about it, is they keep for a long time in the basement and I can use them almost all year round.

Last year's squash harvest

I've already shared with you a tutorial on how to freeze winter squash in cubes. Today I'm going to share the instructions for making your own pureed pumpkin or other winter squash. Winter squash (just as a reminder) is any squash that has a really tough outer shell that will store for several months. Some examples would be butternut, pumpkin, Hubbard, sunshine, banana, etc.  You may want to stick with the creamier types of squash for pureeing. Stringy types like spaghetti and acorn squash probably won't give you the greatest results.

How to Puree Winter Squash

Printable Tutorial

DIRECTIONS:

STEP 1: First wash the squash, cut the top off, and scoop out pulp and seeds (Don't throw the seeds away - they are healthy and delicious roasted!). 

STEP 2: Next cook the squash using one of the following methods.

• Microwave Method - Cut up the squash into pieces that will fit in your microwave (no peeling necessary). Cover “meat” side of the squash pieces with plastic wrap and microwave for 5-15 minutes or until "meat" is tender and you can scoop it out with a fork. 
• Oven Method - Cut up the squash and place, cut sides up, in ungreased rectangular baking dish (13x9x2") (no peeling necessary). Pour water into dish until 1/4" deep. Cover with tin foil and bake in 400 degree oven 30-40 min, in 350 degree oven about 40 min, in 325 degree oven about 45 min or until tender.
• Boil Method - Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first) - boil cubes in water 15 to 20 min. or until tender.
• Steam Method - Heat water in steamer pot. Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first). Steam squash slices for 12-15 min. Steam squash cubes for 7-10 min or until tender.
• Pressure Cooker Method - Cut up squash until it fits inside the pressure cooker (no peeling necessary). Add a cup of water. Cook on high pressure for 5-6 minutes or until tender.

STEP 3: Cool squash to touch. Then scrape out “meat” of squash with a fork. Place the "meat" in a blender or food strainer and puree (adding a little water if necessary). 

STEP 4: Use squash puree in a recipe immediately or divide in usable portions (1/2-Cup, 1-Cup, or 2-Cup increments depending on the recipes you use) and freeze squash in freezer bags.

Source: healthyfamilycookin.blogspot.com

Here are some of my favorite recipes that use pureed squash:

• Pumpkin or Squash Pie
• Pumpkin Sausage Penne Pasta
• Navy Bean Soup
• Chicken Noodle Soup

What about you? What do you do with Winter Squash? I'd love to hear. Happy frugal Friday.

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