Frugal In Florida

Did you see the Breakfast Bistro Boxes I finally shared a while ago? I can't believe I didn't get it up sooner! Well, then I made myself a Breakfast Bowl that really was really yummy! And I shared pics on Instagram and such but never got around to sharing with YOU! So here you are, my Breakfast Bowls for the week ... meal preppin' at it's finest! 1 bag of riced cauliflower (Trader Joe's or any stores frozen food section!) 8 eggs 1 bag of sausage crumbles (I used Jimmy Deans as it was on sale before the holidays) ... you can make this yourself if you'd like! frozen veggies (broccoli is my choice as that's what I had on hand) ghee seasonings Ok, this is a very loose recipe and certainly open for you to expand and customize to YOUR liking! Add some ghee to your large skillet and dump in the riced cauliflower.  Season with some salt/pepper/onion/garlic and cook until the moisture is evaporated. Divide that into 4 bowls. Add a little m...

We are seeing some cooler weather, by our standards, so I'm back to making soup again!  What? You don't call 75 at 6am cooler? You do NOT live in Steamy Paradise, do you?? We are counting down our days for our first REAL cold front to come through!   Now, THIS soup is yummy and I get really excited when I'm making it ... its just a little bowl of pure comfort food to me ... yummmy .... yeah, I'm also sooo over turkey at this point! The last few times I made this, I switched it up a little and used the refrigerated steakhouse seasoned diced potatoes .... I really liked the seasoned taters and plan to stick with that from here on out! Another thing I have to point out: toppings. I love toppings, but then again, I love a loaded baked potato ... so that's how you need to look at it. Do you like bacon, cheese, green onions on your baked potato? Then, by all means, add those to your cup of soup. Otherwise, eat it naked and make feel a little healthi...

Ready for an old favorite? One that I haven't made in a while and boy am I excited to make it coming up this week?? Tuscan Garlic Chicken. Even those who don't like chicken breast will like this. Ahem, I'm referring to my father in law who will be eating this and slurping, I promise. This is really a good recipe and I need to make sure I put it on the menu rotation soon as it's been a little while since we've made it ... It may look like a lot of work but you CAN do it it parts and generally, that IS what I do as I don't like standing in the kitchen for hours on end at the end of the day, you know? Here's what you need to make this really yummy dish ... 2 large chicken breast - slice them in half (which now I know, alternatively called butterflying!) 3/4 cup flour 1/2 tbs salt 1/2 tsp oregano 1/2 tsp basil 1 tsp black pepper olive oil (ummm, says 5 tbs total, but I don't think I used that much) 4 cloves garlic, minced (or use the lo...

This is a repost but I'm adding it to my list of things to make in November so I'm sharing again! I'm also going to try and get some better pics!  I had this recipe  pinned  forever and finally gave it a try a few years ago. Yes, YEARS ago ... almost 4 years to be exact. I've been pinning and blogging that long!  Being that I'm pulling out some good chicken recipes for the month of February, I felt that I needed to put this out again and yes, I am making it too! Yum Yum Chicken Thighs! And I followed the recipe pretty darn close ... and realized, when I was about to bake it, it's a LOT like my  Sweet Mustard Chicken  recipe ... but that's ok ... any recipe that works out well is always a GOOD thing :-) So here's what I did ... 2-3 lbs chicken thighs, boneless/skinless thighs (I've been stocking up on these WHENEVER I see them marked down at Walmart and freeze them as soon as I get home) a little less than 1/2 cup of dijon mustard  ...

While we are in Indiana visiting family, I'm also stocking my father in law's freezer with easy single serve things for him to grab and reheat to eat. He's diabetic and just doesn't always think to eat. Most times, he's not even hungry but realizes that he's not eaten for 14 or so hours (skips breakfast, nibbles for lunch and expects dinner at 5pm) so this is perfect for when we are NOT there.  Funny enough, the one time I was under a Pantry Challenge, the Boy had been eating all my black beans, apparently. I went to make this one evening and imagine my surprise that I couldn't find any black beans! Oh! By the way! HAPPY HALLOWEEN! Ahem.  Anyways. It would seem that Sonny Boy has been doing his own meal prepping and is putting together the fixings for knock of Chipolte Burritos using brown rice (pantry) corn (pantry) and ... you guessed it, black beans (pantry). I can't be mad at the kid, you know? ;-) So there was an Aldis trip bright and ...

This recipe comes from  Paleo Girl 99  who I found on Instagram ... doing the Whole30 a while back had introduced me to a whole new class of bloggers! So. The first time I made this, I didn't have the dehydrated shallots, but had dehydrated onions, so I improvised and used the onions. Yeah. Hubby was in love.  Asked me for 3 days if this was really the only thing that I did to make it taste so good. Was I sure it was just the dehydrated onions and not the "fried onions"  and on and on. Good grief. He just can't accept that something so simple would be so tasty. I did NOT share that this was  Whole30  approved as some things just don't need to be said out loud. Then I put this on the menu again and said, hmmm, let me just order some shallots from Amazon. Well. The first thing that popped up was $1xx.00 to buy. No thank you ... so I kept shopping and finally came across a  $12 bottle . Thank you one click ordering! So, here's how I made it t...

*We are up in Indiana and as always, I try to make some favorites to share with the family! This is so on the menu because it's COOL for me and Hubby and will be nice to eat without sweating from the 80 plus degree weather! So here's a repost for you!  I've had this recipe since 1998! That's a long time to keep a recipe so you know it's good! I've made this specific recipe a quite a few times, but then I get distracted with a newer recipe and try that ... and ALWAYS have to listen to Hubby ask why I don't just stick with the first one I have... he's right. So, Saturday, it was a nice, sunny, BEAUTIFUL day, high of around 86. But the nights are getting a little cooler, and this morning it was 72 when I went outside at 8am ... hence, it's FALL TIME in Paradise, time to make soups! The sprinkler dudes were here making repairs, and since they were digging up in the back yard, I didn't really want to toss on the ole bikini and jump in the...

So, hey, I'm sitting up here in Northwest Indiana freezing my booty off ... I was excited about some cooler temps but when I checked from Florida, it was like a high of 70 and low in the mid 50's. Uhm, weather people are sooo clueless ... it's a high of 50!  I suppose I should take a new picture and make it pretty, huh? My father in law is diabetic. And swears that he doesn't really dislike anything. Except chicken breast.   Honestly? He's opted not to eat the protein one night becuase it was chicken breast. To be 100% honest it was Ranchy Chicken in the Crockpot. With LOTS of gravy/saucy stuff.  Wouldn't eat it. Opted to just eat the buttery egg noodles. I think I may have given him attitude for a bit there.  Anyways, I'm trying again. Cuz, you know, I'm all about showing people that good food is easy to make.  Uh huh. And this recipe is SO EASY! And low carb. Perfect for a diabetic man in his mid 70's. Who may or may not be ...

*Repost time ... I'm crunched on time here this week with the Baby Shower on Saturday and us getting in the car and driving 1200 miles that same evening. I'm questioning WHY I would even tell Hubby we can do it, no big deal?? I guess, once again, I was overly optimistic, no problem? I was planning for this to be dinner but because I was running late from work, Hubby just took matters in his own hands. Guess I should be thankful he's not afraid of the kitchen, huh?  It's time to start using the  Instant Pot  a little more as the days are getting longer, the sun is up higher and it's getting hotter in the kitchen! Who wants to slave over dinner? NOT ME! Just a little inside scoop: Hubby has used the thing MORE than me ... he's become the designated cook lately and well, he doesn't always follow the directions and we've had a few flops ... Back to an EASY meal that only uses a few ingredients.  All you need is the following: 2 pounds of bonel...

When you got a long day in the office, it's nice to come home to a home that smells like dinner is ready to be served ... Doing the Whole30 will sometimes make you feel like an outcast ... it will be a little difficult to go out for dinner and drinks with friends, and forget the fast food or take out joints! BUT ... this might, just maybe, fill that void! Grab yourself a bag of riced cauliflower from Trader Joe's (or any store now!) and you can almost call it a take out meal! 2 pounds of boneless, skinless chicken breast, cut into bite size pieces *I strongly recommend using thighs so you won't have dried out chicken ! 4 cups of stir fry veggies (frozen is fine, just check the ingredients to make sure no funky stuff added to "preserve") 1.5 tsp of ginger 1 tsp of red pepper flakes 1/4  c coconut aminos (most grocery stores are carrying this now!) 5 cloves of garlic, minced 2 tsp sesame oil 1/4 cup of green onions, sliced thin salt and pepper ...

This is one of those veggies that I just want to LOVE but instead, I find it to be  sort of just, ok. Maybe part of the problem is prepping the damn thing and taking your life in your own hands when you go to cut it. Yeah. It's not pretty. So then I found out I could cook it in the  Instant Pot  ... sweet! But I still had to cut it. And then removing it while it was steaming hot was a little concerning. I'm such a sissy sometimes. And then came along the crock pot option. Why not? So I gave it a shot. And I'm impressed! Impressed enough to share with you how I did it! Ready to make some fake noodles and make your family roll their eyes?? Good, let's get to it! 1 medium size spaghetti squash. Ok, honestly I haven't the faintest idea how you pick a "good" one ... I look for one that's firm, heavy, pretty yellow and a nice stem end ... if you have tips, by all means, share with me!  *Today's star was picked up at...