The Dodge Family Blog

As most of you know mike and I are in the process of getting out of debt.  With this responsibility comes some changes.  One that has really stuck out to me is cutting my grocery budget down to “rice and beans” I don’t really have a problem with it except this,  ever since I have been on my own I have taken my grocery money supplied the family with the food we need and taken the leftover money and stocked up on food storage. Right now the food budget is such that I can’t really do that as well. What to do, what to do. This is the big question. I think I might just have to start living on rice and beans more, because I do believe it is possible.

As for the debt! We have so far paid off all my debt, (big deal it was $500.00 in over draft. and paid for with the government check.) put $1000.00 in an emergency fund, and paid off mikes over draft! now it is time to pay off the car!!! By the way we have decided to keep it.  We put a for sale sign in the window, but decided in the long run we are better off just keeping it.

Ok now the domestic part.  My mom is amazing. She is wonder woman and is such a good example to me.  She is doing a garden this year, as usual, so it will be nice to have some fresh vegies from them. Ok here it really is. I am going to start building up a jar collection, so I can start canning some stuff for the food storage. I think the main thing i want to can is meat.  I am going to be doing ground beaf and chicken to start with.  We don’t have room for a freezer and caning our meat is the next best thing.  So there you have it.  Stay tuned for the result show/blog.

As most of you know I LOVE to cook. I have been thinking about trying some recipes to freeze so I can pull out and bake.  Here is my first recipe entry. (please note all recipes have been taste tested and will be really good) This is a recipe I do at my Pampered Chef cooking shows.

Caesar Chicken

2 lbs. frozen boneless, skinless chicken breasts
2 (16 oz.) bottles Creamy Caesar Salad dressing
2-3 cloves freshly pressed garlic
½ cup grated Parmesan cheese
Optional: lettuce, box of croutons OR cooked pasta

Place frozen chicken into freezer bag; add garlic, cheese, and dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). SALAD: Slice chicken and serve warm over lettuce, tossed with dressing, Parmesan cheese and croutons. Or serve chicken over cooked pasta or rice!

enjoy! you can keep in freezer for up to three months!