Weekend Fun With Your Meal in a Bag!

Everybody I know is cutting back and spending less. But everybody I know still wants to enjoy life--especially when the weekend rolls around. So here's an idea: Take your road trip or go to the ball game, but pack your treats or meal with you. Brown bag it. This isn't just a work-day lunch idea anymore.

Here are a few suggestions and ideas for your own "Brown Bag Specials:"

• Use thinnley shaved slices of meat or sausage and heap on sandwich bread. Thin slices are easy to chew and taste better. Combine ham and turkey or several kinds of sliced cold meats.
• Use a variety of breads: bagels, buns, loaves, English muffins, corn bread or hard crusty rolls.
• Spread each slice of bread from edge to edge with butter or cream cheese. These spreads keep breads from drying out and fillings from soaking through.
• Combine meat and vegetables or cheese and fruit to make interesting fillings. We all love that chicken salad with grape halves, for instance. Experiment with different combinations. We never know what's good until we try it.
• Wrap lettuce, tomato and other veggies separately from the sandwich itself--they'll keep their crispness this way. Then assemble when you're at your venue.
• Have a mix-and-match sandwich basket--the variety will be fun for everyone.
• Create breadless sandwiches: Roll ham or turkey slices around a string cheese stick. Or bring a carton of ham, chick, or potato salad and when at your venue, plop a dollop of the salad on a slice of turkey or ham and roll up for a yummy breadless "wrap."
• Add an unusual cookie or bar--one you don't usually have at home. The surprise adds to the fun of the activity.

Now here's a fun recipe that makes a nice alternative to a cookie, that you might want to add to your weekend "Brown Bag Extravaganza!" Let me know if you take me up on this frugal weekend fun idea, and until next time, happy cook'n!

PEANUT BUTTER LOG (makes one 10-inch log or 1 dozen little logs)
1/2 C old fashioned peanut butter
2 1/2 - 4 Tbsp non-fat dry milk (I use powdered milk)
1/2 C raisins
1 Tbsp honey
Coconut, or chopped nuts, or sesame seeds to roll in (optional)

Blend peanut butter and honey. Mix in as much powdered milk as you need to make the mixture easy to handle and stiff. Knead in the raisins evenly along the dough as you form it into a one-inch thick, 10-inch log; roll in coconut, chopped nuts, or sesame seeds. Chill and slice. It can also be rolled out and cut with cookie cutters.

Work Wonders with Worcestershire Sauce!

In this fast changing world, some things ought to remain constant. Thank goodness for Worcestershire Sauce.While there are likely several types of this sauce out there, the brand I've always seen my mom and Aunt Annie use is Lea & Perrins--around for over 130 years. It's the same recipe since John W. Lea and William Perrins, of Worcestershire, England, first concocted it. To this day the original sauce still contains NO artificial ingredients whatsoever. The company advertisements say "Some things are just too good to change!" Don't you love that?

Here are a few recipes using this great ingredient. I like how this sauce always adds not just a little zing, but a nice flavor surprise as well. See what you think. And in the meantime, please share recipes you like using this sauce--we're all in it together, remember. So until later, happy cook'n!


DEVILISH EGGS (yields 12 stuffed egg halves; can be prepared in advance of serving)
6 hard-cooked eggs, halved
3 Tbsp mayonnaise
1 Tbsp Worcestershire Sauce
1/2 tsp onion powder
Slight dash Tobasco
2 Tbsp finely chopped nuts

Remove yolks from whites; set whites aside. In small bowl mash egg yolks. Add mayonnaise, Worcestershire Sauce, onion powder and Tobasco; mix well. Mound mixture into egg whites using a spoon or pastry bag fitted with a tube. Garnish with chopped nuts.

TURKEY (or Chicken) NOODLE BAKE (serves 6)
4 Tbsp butter, divided
1/2 lb sliced fresh mushrooms
1/2 C thinly sliced celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped onion
2 cans (10 1/2 oz each) condensed cream of chicken soup
1/4 C milk
2 tsp Worcestershire Sauce
2 C diced cooked turkey or chicken
2 C cooked wide noodles
1/2 C soft bread crumbs

Preheat oven to 400 degrees. In large skillet melt 2 Tbsp butter. Add mushrooms, celery, green pepper and onion; saute 5 min. Stir in soup, milk, and Worcestershire Sauce; mix well. Mix in turkey (or chicken) and noodles. Turn mixture into a buttered 2-qt casserole. Melt remaining 2 Tbsp butter. Stir in bread crumbs. sprinkle over casserole. Bake 30 min. or until crumbs are nicely browned.


TUNA CRUNCH CASSEROLE (serves 4)
1 can (3 oz) chow mein noodles, divided
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (7 oz) water-packed tuna, drained and chunked
1 can (4 oz) sliced mushrooms
1 C finely chopped celery
1/4 C sliced scallions
1/4 C milk
2 Tbsp chopped pimiento
1 1/2 tsp Worcestershire Sauce

Preheat oven to 325 degrees. Reserve 1/2 C of noodles. Combine remaining ingredients; mix well. Turn mixture into a buttered 1 1/2 qt. casserole. sprinkle with reserved noodles. Bake, uncovered, for 40 min.

What to Cook? Try Ginger Pork Stir-Fry

An advertisement from the American Pork Council said,"Wondering what to cook? Open your cupboard and grab the first thing you see. Chances are it goes with The Other White Meat. Because from salsa to salad dressing to pineapple to peppers, most everything cooks up great with pork!"

And the Canadian Pork Council joins the rah-rah with research that explains pork's health benefits:

Vitamins Thiamin (Vitamin B1): Provides 65% of Recommended Daily Intake. Pork is one of the best sources of thiamin--necessary for the metabolism of carbohydrates. It's also essential for the growth and repair of nerve and muscle tissues and helps maintain appetite.

Riboflavin (Vitamin B2): Provides 22% of Recommended Daily Intake. Pork rivals milk as your best source of riboflavin. Riboflavin plays an essential role in the release of energy from food and in cell division. This vitamin also promotes the growth and repair of tissues and maintains healthy skin and eyes.

Niacin (Vitamin B3): Provides 47% of Recommended Daily Intake. Pork is chock-full of niacin, which is essential for the release of energy from carbohydrates, proteins and fats. It's also required to maintain healthy skin, the digestive tract and nervous system.

Vitamin B6: Provides 24% of Recommended Daily Intake. Choose pork as a good source of vitamin B6, which is essential for the metabolism of protein, carbohydrate and fat. Vitamin B6 also promotes normal functioning of the central nervous system.

Vitamin B12: 38% Pork is an excellent source of vitamin B12, which is only found in animal products. Vitamin B12 helps build red blood cells and ensures healthy nervous tissue. it is essential for the normal function and metabolism of all cells, and is also involved in the synthesis of genetic material.

Pantothenate: Provides 10% of Recommended Daily Intake. Pantothenate is necessary for the metabolism of carbohydrate, fat and protein. Pantothenate is also required to synthesize hemoglobin, the part of red blood cells that transports oxygen and carbon dioxide.

Minerals

Phosphorus: Provides 22% of Recommended Daily Intake. Pork is a good source of phosphorus, which strengthens bones and teeth and maintains energy balance.

Magnesium: Provides 10% of Recommended Daily Intake. Magnesium is essential for the formation of strong bones and teeth. It also transports nutrients in the body and regulates energy balance.

Iron: Provides 9% of Recommended Daily Intake. For optimal physical and mental performance, choose pork as a source of iron. Iron is critical for energy production. Heme iron (found in meat) is absorbed more readily than non-heme iron (found in vegetables, breads, cereals, fruits, eggs and supplements.

Zinc: Provides 36% of Recommended Daily Intake. Pork is rich in zinc, which is essential for the healthy development and maintenance of the immune system and bone structure. Adequate zinc status improves resistance to infections, enhances bone formation in children and young adults, and appears to protect against bone loss in older adults.

Protein

There are 29 grams of protien per 100 grams of cooked lean pork. Choose pork for protein. Protein is critical for building and repairing body tissues and producing antibodies which fight off infection. Pork contains high quality complete protein with all nine essential amino acids.

Fat

There are 7.5 grams of fat per 100 grams of cooked lean pork. It may come as some surprise, but it is important to include fat as part of you daily diet. Fat supplies energy and provides essential fatty acids necessary for normal growth and healthy skin. Fat also carries the fat soluble vitamins A, D, E and K. Pork is a source of conjugated linoleic acid (CLA), which may provide protection against cancer and heart disease due to its antioxidant properties.

Energy

There are 191 calories per 100 grams of cooked lean pork. Food provides energy for all body processes and muscle movement, and pork is an ideal source of food energy. Chock-full of nutrients, pork is especially important for growing children and teenagers, women, people on low calorie diets, and older adults.

And to make their point, the American Pork Council shared this easy recipe--haven't tried it, but intend to this weekend. You try it too, and let us all know what you think. You might agree--most everything goes with white. And until next time, happy cook'n!

GINGER PORK STIR-FRY (serves 4)
1 lb boneless pork loin, cut into 3/4-inch cubes
1 Tbsp soy sauce
1 Tbsp vinegar
1 tsp sesame oil
1/2 tsp ginger
1 clove garlic, minced
1 Tbsp water
1 pkg (16 oz) frozen, stir-fry vegetables

Blend soy sauce, vinegar, oil, ginger and garlic in shallow dish. Add pork; marinate for 10-15 minutes. Spray large, non-stick skillet with vegetable spray. Heat skillet over medium-high heat until hot. Add pork; stir-fry for 3 min. Stir water and vegetables into mixture. Cover and cook 5 min. or until vegetables are crisp-tender.

Budget-Friendly Meals Via Frozen Spinach!

Two things I want to share today:

A) A really cool website we might want to frequent is WISEBREAD: Living Large on a Small Budget. This site deals with five specific topics: personal finance, frugal living, career and income, life hacks, and deals & coupons. There are a lot of websites dedicated to simple and cost-effective living, but what I like about this site is the range of issues it discusses, how user-friendly it is, and how practical it is. Check it out and then let me know what you think of it.

I stumbled upon it by accident and I'm glad I did, because under the Frugal Living button I found the second thing I want to talk about:

2) 25 Ways to use frozen spinach! Did you know boxed frozen spinach is one of the least expensive items in the grocery store? So to be able to do so many things with it is truly good news--it's not only affordable, it's good for us! Here's the list:



1) Spinach & Cheese Bread (bring on the herbed olive oils discussed the other day!)
1 C water
1 C extra virgin (first cold pressed) olive oil
1/2 C frozen chopped spinach, thawed and drained
3 C flour
1/2 C shredded Cheddar cheese
1 tsp salt
1 Tbsp sugar
1/2 tsp black pepper
2 1/2 tsp dry yeast

This is a bread machine recipe, so if you have one, add all ingredients into the pan in the order listed and follow manufacturers directions for mixing. If you don't have a bread machine, (I do but have never used it--duh, I know), then mix this with a mixer. I would bake it at 350 degrees for maybe 35-40 minutes, but I'd watch it closely so it doesn't over bake.

This would definitely be an experiment if not using a bread machine, so don't hold me accountable for any flops--we're in this together, remember. Let's try it and report back.

2) Cream of Tomato with Spinach Soup

3) Cheesy Spinach Soup

4) Spinach Stuffed Jumbo Pasta Shells
1 box frozen chopped spinach, thawed and drained
1 C lowfat cottage or ricotta cheese
1 clove fresh garlic, chopped fine
Partially cooked jumbo pasta shells (perhaps a 1lb bag)
1 - 2 C shredded mozzarella cheese

Put the mixture in a frosting bag or plastic zip bag with snipped-off corner and pipe it into the partially cooked pasta shells. Place filled pasta in a greased baking dish and top with your sauce of choice and some grated mozzarella cheese. Bake at 350 degrees for maybe 20 min. (watch closely to avoid over-baking).

5) Healthy Lasagna

6) Hot Spinach Artichoke Dip

7) Tortilla Pinwheel Appetizers

8) Quiche and Frittatas

9) Spinach-Garlic Pizza

10) Eggs Florentine

11) Casserole Add-in

12) Bread Bowl Dinner

13) Biscuit Pie

14) Chicken Spinach and Feta Pasta

15) Spinach Gnocchi

16) Meatloaf Jazzer-upper

17) Southwestern Eggrolls

18) Ravioli

19) Spinach-Feta Triangles

20) Stromboli or Other Stuffed Breads

21) Spinach and Potato Pie

22) Spinach Risotto

23) Tortellini and Spinach Salad

24) Hot Spinach Balls

25) Mediterranean Flavored Cheese Ball

I will be talking about the many uses of frozen spinach in one of my columns for the Cook'n Club newsletter this week, and I'll share more recipes there, so be sure to open it up and look for them. Meanwhile, do you have any spinach recipes YOU could pass along? Let's share the good stuff, and until next time, happy cook'n!