I will teach you to be rich

Tip #2-Turn your thermostat down 3 degrees

I'm already taking this challenge with Crunchy Chicken so this one is easy. I will tell you that since we've owned our house, every summer we spend well over $200 per month in the summer months for A/C. This year I was very careful to rarely, if ever turn our a/c down below 69 degrees. Most days it was kept at 72 degrees with ceiling fans and floor fans running. This is the first summer that we did not go over that $200 so I know it's working. Right now I'm keeping the thermostat on 68 degrees if we are up and moving around and 65 degrees when we are away from home or sleeping. I think this is going to be easier than in years past b/c I finally hung up some curtains in the living room that block the cold air that comes in through the old windows.

Savings:
I'm guessing that for every 3 degrees you turn it down, you save 3%, so if I'm trying to beat a $200 bill then I will save $18.

I will teach you to be rich

Ramit at I will teach you to be rich is having a $1,000 in 30 days challenge. The idea is to save $1000 in 30 days. I'm 4 days behind due to being out of town this week, but I'm still going to participate.

Tip #1-Pack lunches this week

I normally dine out at least 2, sometimes 3 lunches per week and then at least 1-2 breakfasts. This month I'm only going to do 1 of each per week.

Savings ($116):
If I eat at Ruby Tuesday's, I am guaranteed to spend $12. Since this is my dining option of choice, I'm going with that cost.

old
Lunch:
12x3=$36 per week for 4 weeeks or $144 is what I would normally spend
Breakfast:
2.39x1+5x1=$7.39 for 4 weeks or $29.56
Total: $173.56

new
12x1x4=$48
2.39x1x4=$9.56
Total: $57.56

So far so good this week. I will figure out how well I did on Sunday.

Lovenuts

Next time you or someone you know goes to Hawaii, can you have them pick this up for me?

I'll do the big butt dance for you.

What can you do with leftover chili?

1) Top it with Jiffy cornbread mix and turn it into a chili cornbread casserole
2) Sour Cream Chili Bake with Fritos
3) Top baked potatoes with the chili, cheese, and some sour cream
4) Tacos
5) Nachos
6) Make Tex-Mex pasta. I'm doing this from memory so bear with me.

Tex-Mex Pasta

Ingredients
1 box fusili, prepared as per directions on box
1 jar salsa*
Leftover chili (maybe 1 lb or so)
1 box Stouffer's spinach souflee**
1 8oz box of Neufatchel cream cheese
2 cups shredded cheese

Directions
Preheat over to 350 degrees
Boil pasta
Combine leftover chili with the jar of salsa and heat through
Microwave spinach until almost cooked and mix with cream cheese in a microwaveable bowl
Heat until cream cheese is melted and you can easily stir to blend
Place a small layer of the meat mixture in the bottom of a 13x9 casserole dish
Top with half of the noodles
Top with half of spinach mixture
Top with half of meat mixture
Top with half of the cheese
Repeat
Bake for 45 mintues in a 350 degree oven
Enjoy!

*If I'm not using chili I will use a blackbean/corn salsa. If I'm using chili, I will use a medium salsa such as Paul Newman's
**Make sure you are using the Stouffer's spinach souflee and not creamed spinach. It makes a huge difference

My 2 year old devours this.

Visit the recipe swap over at the Grocery Cart Challenge for more ideas.

Love

Have I told you how much I love my husband?

When I went to help a friend the other night, it was my turn to do the dishes. I told him that I was sorry that I hadn’t done them and that I would do them when I got home. He did them for me. When I got home I almost cried. I don’t think I have ever loved him more than in that moment.

He is actually going out of his way now at the grocery store to use coupons and save us money instead of buying the first thing he sees so that he can get in and out.

Today he calls me b/c he went to Sam’s and they had pumpkins for $.89 so he bought me one. I’ve been wanting more pumpkin seeds. They taste like popcorn and are totally delicious.

This may all sound silly, but I’m telling you that this is how my man shows me he loves me.

Food Friday-Paula Deen's Chicken Florentine Casserole

I was watching the Food Network the other night and Ms. Deen said that this is a recipe that every wife should have in her repertoire. It's good for pot lucks, it's good for a quick dinner, it's good for freezing. Well I had to try this out. OMG! It's so good. We only made half a batch and served it with rice but it served 4 adults. My kid did not like this b/c of the curry, but we'll keep putting it on his plate. Next time I make it, I'm going to stir cooked rice into the casserole and make a meal in one dish. I have amended this a little from her original.


Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and chopped
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs (we used crushed Ritz crackers and I think it made it better)
2 tablespoons butter

Directions
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the chicken.


In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.


Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.


Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

For more recipes, visit The grocery cart challenge.

My heart just broke a little

I would wear these every day until they fell off of my feet. Seriously.