Make It From Scratch
Today on making it from scratch, I am hoping to encourage you to make your meals at home. Does it take time at first? Of course it does. My best friend is a full time reference attorney and her homemade dinner skills have been honed over a longer period of time because she has just 30 minutes from the door to dinner on the table. As a stay-at-home mom, I have more hours to attempt and fail at making a homemade dinner. But this is why we do it this way:
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I am currently feeding 5 kiddos, all apparently growing this fall with appetites to match. Feeding our family at McDonald’s these days runs us just under $30. So making food at home is just cheaper.
I make food from scratch because I can control the amount of sodium (for blood pressure issues) and what type of sugars go into our food. It’s not just the health factor, it is also the cost factor. If you would like to look into your own homemade cost savings, you can download the spreadsheet for recipe cost comparison:
I would like to share a couple ‘from scratch’ meals that are very easy to do and tasty 😉
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This dish is dairy free (I used milk when making the gravy from the juice for my rice, totally optional) and gluten free. Cook time will depend on the size of the chicken pieces you use. I used skinless, boneless thighs. Because they run smaller, my cook time was actually closer to 30 minutes.
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This dish is delicious and can easily be adapted to a low fat/fat free version. I also make my soft shells from scratch now, so only the enchilada sauce is a canned good. The time for this dish can easily be made ahead the night before. Your soft shells can be stored in a ziploc bag, and the sour cream mix can be blended the night before as well. The more time it has to blend tastes, the better!
There are more recipes on my ‘Recipe’ page. All of them are tried and true recipes that we enjoy, though some are from fellow blogging sites.