Budgeting Breakfast – Cereal or Bacon and Eggs or Oatmeal?

by admin

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Around 2 years ago, we reached a crossroads in our family’s life.  Things were getting a little out of control (okay, more than a little) and we decided it was time to make changes and ask questions about everything we did.

Holy Sugar Bombs, Batman!

Holy Sugar Bombs, Batman!

One of the questions we asked was related to our kids.  It seemed that they were all struggling, to a greater or lesser degree with school and noise levels.  They just seemed wound up, all the time, and it was interfering with their ability to both get along with each other and at school.  I recalled a few years ago watching “Super Size Me” and one particular segment they filmed highlighting a school in Wisconsin which took the revolutionary step of serving only food from scratch in their cafeteria.  The results were astonishing: widespread behavioural problems disappeared.

So, hm.  My kids at the time ate sugary cereals almost every day out of convenience.  It was just easier – they could make it themselves, cleanup was simple, the only annoying part was we would literally go through almost a box a day – family sized.  They’d still be hungry so some kids would have two bowls.  Hm.

I made a decision to set up a new breakfast routine.  It would prove to be costly to my time, and more mess, but I think it has made a difference.   Read the rest of this entry »

Leftovers: Friend or Foe?

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So I set out to make lunch for my preschool aged twins and I (the rest are at school).  The first stop was the fridge – what’s there for leftovers?  I discovered enough mac and cheese for the little guys, but not enough for me.  What to do?

Of the leftovers I saw the two that stood out to me were spaghetti noodles from the weekend and about 8 oz of roast beef from last night.  I first pondered making a coconut curry sauce and using the chipped beef, but that seemed a little weird.  Then I remembered this thing called beef stroganoff.  A creamy alfredo type sauce with beef and mushrooms usually.

I tried googling some recipes but ended up winging it.  Here’s what I did:

  • Creamy chipped beef on noodles8 oz cooked roast beef, chipped
  • 1/2 cup milk
  • 1/2 cup leftover beef gravy
  • 1/3 cup sour cream
  • 1 tbsp garlic powder
  • 1 tbsp flaked dried onions
  • a shot of worchestershire sauce


Mix it all up in a pot and heat.  Serve over noodles.



Recipe Time! Gluten Free Perogy Lasagna

by admin

So here’s the thing: casseroles are almost universally made with wheat.  If they aren’t thickened with flour then they include things like the classic standby, “Campbell’s Cream of Mushroom Soup” which while ridiculously savoury and cheap, it is thickened by, you guessed it, flour.  So what’s a poor man to do when he is craving something creamy and baked?

Make it from scratch?  Ha!  Fat chance with 6 kids!  Nope, we need something simpler.

So I was puzzling and puzzing over this quandry, when  I happened upon an idea: what if I made a lasagna with frozen perogies? Hmm.  All the classic ingredients of a wonderful perogy meal, layered and baked?  The question is, how would I pull this off?

Gluten Free Perogy Lasagna

Gluten Free Perogy Lasagna

This may be the first recipe I have ever come up with completely by myself, that I have written down.  (I’ve made up recipes before, but never bothered to write down what I was doing,,, probably because it was so random I had no idea how it would turn out.)  I am writing it down because there might be other big families, like mine, that want to cook gluten free, but don’t have the gumption or the time to do things from scratch.  So here’s a quick and dirty idea for you. Read the rest of this entry »

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