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Got Dirt? I’ve Got Clean!

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Have you noticed how much cleaning items cost these days?

It strains my budget!!!!!!!

And don’t mention the cost of food!

I am sure many of you are in the same predicament.

So today I share a secret of mine.

1 cleanHow to save money cleaning your house.

The big problem is that there are SO MANY cleaning items!!!!!!  You have to buy one cleaner for the kitchen, one for the bedroom, another one for the bathroom, one for the windows, one for the dishes, and another one for the stove, to list just a few.

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It is a racket!

Just a racket. Especially when there is one cleaner that will work on most jobs.

My household secret is vinegar.

Yes. That sour puss can help you save money.

In many places across the USA you can get a gallon of vinegar for about $4.00.

That is far less than the cost of most cleaning items.

The cool thing about vinegar you can clean so many things with just that one cleaning item – vinegar.

Below is a very small list of things you can clean with vinegar:

carpets

windows

stoves

microwaves

kitchen sink

dishwashers

sanitize sponges

shower heads

toilets

kitchen surfaces

the bathroom

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1 a clean houseThis is by no means a comprehensive list. There are very few items vinegar cannot clean.

You should not use vinegar on marble counter tops, stone floors, hardwood floors – unless the manufacture says it is OK, egg stains, irons unless manufacture says it is safe.

If you are not sure ask the manufacturer.

You can also use vinegar in your garden. But that information will have to wait for another day and post.

Below is a video “10 Awesome Vinegar Life Hacks” to get you started saving money.

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Featured Recipe   Roasted Radishes & Green Beans with Sesame Seeds

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I also share a very budget friendly recipe today!

I have not shared many side dishes. Today I make up for that with a quick and a wonderful and tasty recipe.

Best of all coming in at only $0.62 per person it is also very easy on your pocketbook!

This is a Weight Watchers recipe.

This is what you will need for 4 people:

2 sprays cooking spray

½ pound string beans

8 large fresh radishes

1 tsp extra virgin olive oil

¼ teaspoon kosher salt

1 teaspoon soy sauce

1 teaspoon fresh lime juice

1 teaspoon dark sesame oil

1 teaspoon salt

1 medium green onion

1 tablespoon sesame seeds

Salt and pepper to taste

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Here Is What You Do:

Preheat oven to 450°F.

Toast the sesame seeds, set aside. Wash the beans, trim ends, and cut crosswise. Wash and cut the radishes into fourths. Thinly slice the green onion.

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Coat a flat roasting pan with cooking spray.

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Place string beans and radishes on prepared pan; drizzle with olive oil and toss to coat. Sprinkle with salt and toss to coat; spread into an even layer.

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Roast 10 minutes.

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Meanwhile, combine soy sauce, lime juice and sesame oil in a small bowl or cup.

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After the 10 minutes remove from oven and toss.

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Place back into the oven and roast until tender and light golden in spots, 5 minutes more.

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When done cooking remove from oven. Line up the dressing, green onions, and sesame seeds.

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Put roasted vegetables into a serving bowl; drizzle with soy mixture and toss to coat. Top with the green onions and sesame seeds.

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Makes 1 cup. Recipe can be doubled.

Bon Appétite
Cost

2 sprays cooking spray          $0.12

½ pound string beans           $0.59

8 large fresh radishes           $0.55

1 teaspoon olive oil               $0.16

1 teaspoon soy sauce            $0.07

1 teaspoon fresh lime juice    $0.40

1 teaspoon dark sesame oil   $0.10

1 medium green onion           $0.07

1 tablespoon sesame seeds    $0.40

Salt and pepper to taste

Total cost = $2.46
Cost per person = $0.62
Quote of the Day
The cost of living has gone up another dollar a quart.
W.C. Fields

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Egg Muffins


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These delicious little morsels are easy to make.

You can eat them for breakfast, lunch or dinner.

You can make enough for a week and grab one or two on the way to work or school for a no-cook breakfast that is certainly better and healthier than drive through breakfast meals…….and a whole lot cheaper too!

Use any ingredients you like.

Not only are these easy to make you can use up lots of leftovers.

I found this lovely and very creative recipe on Facebook a month or so ago. I assume that the Facebook page – Deserve Better Fitness – and the authors – Karen van Wyk and Sandra Fahy – are the original creators of these muffins.

Use only cooked meat in these muffins.

This is what I used today

Red and yellow peppers

Chives

Green onions

Carrot

Zucchini

Tomato

Mushrooms

Shallot

Ham cubes

Leftover roasted potatoes

Left over broccoli

Swiss and Cheddar cheese

Eggs

Salt and Pepper to taste

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You will also need eggs and salt and pepper. See directions below on how many, since it varies due to what ingredients you use and how high you fill your muffin cups. I give a suggestion in the direction for how to estimate the number of eggs you will need.

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You will also need at least one (1) muffin pan.

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Here is what you do:

Preheat oven to 390 F.

If necessary lightly grease your muffin tin. My muffin tin does not need grease but if I had to use it I would use spray oil.

Wash, dry, and chop, slice, and dice what ever foods you are going to use in your egg muffins. Make the dice as small as possible. I shredded the zucchini.

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How Magical is this for most families? Cuts down on the, “I don’t like that,” Syndrome.

Place the ingredients you want into the muffin pan. Another cool thing is that you do not have to make all of the muffins with the same ingredients. Each person can have the ingredients they want and like.

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Add some cheese on top if you so desire. I put cheese in some muffins and not in others.

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Beat your eggs adding salt and pepper to taste.

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NOTE:  The Facebook recipe does not say how many eggs are needed. For a 12 cup muffin pan I start with 7 eggs – one egg for every two cups – plus 1 more egg. I had to use three more eggs today.

The number of eggs changes depending on how many and how much goodies you pile into the muffin cups.

Ladle or pour beaten egg mixture on top of the goodies.

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Place in the pre heated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

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Let muffins cool for a few minutes before removing from the muffin pan or cups. Also, insert a toothpick to make sure the egg is cooked through.

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If any of the eggs spilled out of the muffin cup – as they often do – just cut the over flow off and eat them. At least that is what I do.

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Loosen the muffins gently with knife if they seem to be sticking to the pan. I have never had any problem getting the muffins out.

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If you have leftovers or are like me just single you can store these in a plastic bag in the fridge for about a week. I have not tried freezing them.

Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. They can be reheated in the microwave.

I have never frozen them. So I can’t tell you how that goes.

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Bon appétit!!!
Cost

10 eggs                       $1.24

Red pepper                  $0.33

Yellow pepper               $0.33

Chives                         $0.05

Green onions               $0.36

Carrot                         $0.16

Zucchini                      $ 0.67

Tomato                       $0.25

Mushrooms                 $0.30

Shallot                        $0.16

Ham cubes                 $0.30

Leftover potatoes         ——-

Left over broccoli         ——-

Swiss & Cheddar         $0.36

Total cost = $4.05
Cost per muffin: $0.34
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Beneath the Blossoms

A Spring Photo Essay

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The End

 

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