Most of the ingredients can already be found in your refrigerator. Yay! But feel free to substitute ingredients based on availability and affordability. In these 10 delicious recipes I’ve included a few for breakfast, lunch, and dinner too. Now get reheating, stir frying, and cooking to save some clucky bucks. Gobble gobble!

1. Turkey Dijon Honey Mustard Pizza with Provolone

Pick your crust: This is a flexible recipe where any kind of pizza dough works. I’ve used whole wheat wraps as a crust substitute, store bought pizza dough, and even a bag of English muffins for small individually sized pizzas (kids love this option). I used English muffins in the photo, above.

Preheat oven to 400F. Mix 1 tablespoon honey with 2 tablespoons Dijon mustard and 1/2 tablespoon whole grained mustard. Paint the pizza crust with honey and mustard mixture. Top pizza with 2 cups shredded turkey and then add 1 1/2 cups grated provolone cheese. Sprinkle with fresh basil. Bake pizza for about 5-10 minutes or until cheese is melted and browned on top.

2. Turkey and Quinoa Stir Fry

Cook 1 cup quinoa (see How to Cook Quinoa for instructions) or cook 1 cup of your favorite rice according to package directions. Meanwhile, saute 1/2 onion with 1 clove garlic in 1 tablespoon olive oil until tender. Add 4 cups vegetables (broccoli, snap peas, carrots, mushrooms, rapini, or whatever you like!) until tender. Add 2 cups turkey and stir fry until heated through. Mix in quinoa or rice. Top with almonds.

3. Turkey with Salad, Cheese, and Asparagus

Toss leafy green lettuce with your favorite cheese, and 1/2 cup whole or chopped almonds into 4 serving bowls. Top with sliced turkey and asparagus. Drizzle with vinaigrette of your choice and season with salt and pepper.

4. Turkey Hash Browns with Eggs

Saute 3/4 pounds diced potatoes, 1 chopped red bell pepper, and 1 chopped onion in olive oil until the potatoes are tender and golden (15 minutes). Stir in 1 cup diced leftover turkey and 1/4 cup chopped fresh parsley and cook until heated. Season with salt and pepper. Serve with fried or scrambled eggs.

5. Turkey Fried Rice with Shrimp

Cook 1 cup of your favorite rice according to package directions. Meanwhile, in a large skillet, add a splash of olive oil, 1 1/2 cups shredded turkey, 1 cup frozen peas; simmer until heated through. Add 1 1/2 cups cooked, thawed shrimp. Stir in rice, 2 sliced scallions, and 2 chopped plum tomatoes.

6. Turkey and Quinoa Salad

Cook 3/4 cup quinoa (see How to Cook Quinoa for instructions). Transfer to a large bowl and toss with 2 cups leafy green lettuce or lettuce of your liking. Add 2 cups shredded turkey 1/2 cup dried cranberries, 2 tablespoons olive oil, and 1 teaspoon of fresh squeezed lemon juice. Season with salt and pepper.

7. Turkey Chili

Saute 1 chopped onion and 1 green bell pepper in olive oil until tender. Add one can diced tomatoes, two cans kidney beans (rinsed) OR soak dried beans, 2 cups shredded turkey, 2 cups water, 2 teaspoons ground cumin, 1 teaspoon chili powder, dash of cayenne pepper; season with salt and pepper. Simmer until chili is thick, around 30 minutes.

8. Turkey and Rice Soup

Cook 1 cup of your favorite rice according to package directions. Meanwhile, simmer 2 cut-up carrots in 6 cups low sodium chicken broth until tender, 12-15 minutes. Stir in rice, 1 1/2 cups shredded turkey and any leftover vegetables from your holiday dinner — such as rapini, potatoes, broccoli, brussels sprouts, beans, etc. — and cook until heated through.

9. Turkey Sandwich or Wrap

Get rolling with a whole wheat wrap or get sliced with two pieces of rye bread. Spread wrap or bread with Dijon mustard or even with leftover homemade cranberry sauce. Top with turkey, lettuce, and cheese. Serve with apple slices and salad on the side.

10. Play it again Sam!

This is the easiest turkey leftover recipe of them all. Just stick your head into the refrigerator (don’t strain yourself now) and take a peek at what’s left from dinner. Reheat turkey, potatoes, brussels sprouts, squash, carrots, homemade cranberry sauce, Turkey Meatloaf Muffins, Rolled Turkey Breast or whatever! Serve on a plate. Enjoy!

Your Two Cents: Are you a lover of leftovers? Got any turkey tips or other turkey recipes?

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

Last year I shared my easy Rolled Turkey Breast Recipe (with Artisan Bread Stuffing). This year I’m going super simple with ground turkey. Yes, I’m squawking about healthy turkey meatloaf made into muffins. Mmmmmm.

This is an easy meatloaf recipe for meals outside of the holidays too. Carl and I make these little meatloaf muffins on the weekend and refrigerate them for our meals during the week.

Bite sized meatloaf muffins are also great for kids since they are portion sized and are ready to be reheated at a moment’s notice. Try this affordable recipe for ground turkey meatballs, ground turkey burgers, or in a slow cooker as turkey casserole.

If you want something more seasonal in between holiday meals then add a cup of cranberries for color or try this homemade cranberry sauce as a side dish for more festive fun.

Ingredients:

• 2 pounds lean ground turkey
• 1 whole egg, lightly beaten
• 1/4 cup milk
• 1/2 cup dry oatmeal or bread crumbs
• 2 cloves garlic, minced
• 1 medium onion, finely diced
• 1 tbsp Dijon mustard
• 1/4 tsp thyme
• 1 tbsp Worcestershire sauce
• 1 tsp vegetable oil
• salt and pepper to taste
• 1 cup dried cranberries (optional for the holidays)

Instructions:

1. In a small frying pan over medium high heat, gently simmer the diced onion and garlic using the vegetable oil. Cook until onions are translucent, soft, and tender for about 4-5 minutes. Remove from heat and allow to cool.

2. In a large mixing bowl, combine the ground turkey, egg, milk, and oatmeal. Season with salt and pepper.

3. Add the cooled onion and garlic to the mixing bowl. Combine the Dijon mustard, Worcestershire sauce, optional cranberries and mix well.

4. Divide this ground healthy turkey meatloaf into 8 or 10 muffin sections in a lightly oiled muffin pan.

5. Bake in a pre-heated oven at 350F to 375F degrees for around 40 minutes. Be sure to use a meat thermometer to check the temperature before removing from oven.

Depending on the size of your muffin tin, this recipe can serve up to 10 portions. Just add some potatoes, squash, green beans, mushrooms, brussels sprouts, or whatever to complete the meal! How’s that for frugal and healthy?

Looking for more holiday meal or turkey ideas?

• Rolled Turkey Breast Recipe
• Erik’s Homemade Cranberry Sauce Recipe
• Fresh Strawberry Rhubarb Crisp with Apples
• Easy Homemade RAW Apple Pie

Your Turn: Got a meatloaf memory to share? Ever tried turkey meatloaf?

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

So back to Erik, my new favorite Turkey Day dining buddy. Erik, a retired elementary school teacher, has been bitten by the culinary bug during his time away from school bells and report cards. During dinner he introduced me to his scholarly homemade cranberry sauce recipe. Since I’ve only ever had cranberry sauce out of a can, I was stunned by the deliciousness of fresh cranberries mixed with sweet pears and a hint of anise. Needless to say, I’ll never spend my dollars dining on canned cranberry sauce again. And neither should you.

After giving Erik an A+ on his cranberry contributions, I begged him to share the secrets to his sauce. Being the sly Fox that I am, I have full permission to post the recipe for you. The ingredients are simple and the instructions are straightforward. It’s basically a three-step process to make the perfect homemade cranberry sauce. Hopefully, the results won’t send you to the Principal’s office.

Ingredients:

• 1 bag cranberries
• 2 pears, peeled and chopped
• 1/2 cup sugar (or less)
• 1/2 cup orange juice
• zest from one orange
• 1/4 cup liquid honey
• 1/2 tsp anise seeds
• 1 cinnamon stick

Instructions:

1. In a pot bring the sugar, orange juice, orange zest, honey, anise, and cinnamon to a boil. Simmer carefully for 3-6 minutes. Let sugars melt together.

2. Add cranberries to the mixture and simmer for 2 minutes. The cranberries will make a popping sound as they simmer.

3. Add pears to the mixture and simmer the sauce until the cranberries have reached desired tenderness.

Enjoy fresh cranberry sauce with dinner!

A huge thank you to Erik for introducing me to this recipe. Another huge thank you to my sister-in-law Kate for the Thanksgiving invite and for sharing her father’s talent with the family.

Your Turn: Do you make your own cranberry sauce or are you stuck in a can?

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

But there’s no need to be in the dark about dinner when you get home. There is a bright light (and a warm meal) waiting for you if you know how to flip the slow cooker switch. So don’t dial for dinner and order expensive take out on your way home, get crocking by cracking out your Crock Pot for frugal and healthy family meals.

If you don’t already own a Crock Pot or a slow cooker, here are 6 Reasons to use a Crock Pot . When you’re convinced that a slow cooker is for you, then here’s how to buy the right one! These are not your mother’s Crock Pots. I swear!

1. “Crock-Pot” vs. Slow Cooker?

Don’t get stuck by playing the brand name game. A Crock Pot is a slow cooker. But a slow cooker is not always a Crock Pot. Seriously. A “Crock-Pot®” is the brand name for those slow cookers sold by the company Rival. Slow cookers are the generic product name for a handy kitchen appliance with a heating element and an insert that slowly cooks food. Hot stuff, non?

Slow cooker competitors to Rival’s Crock-Pot® brand are made by companies like Hamilton Beach, Sunbeam, Proctor Silex, West Bend, and Cuisinart — just to name a few. To keep things legal, these companies have to call their stuff “Slow Cookers”. But really, from a food preparation point of view, there is no difference between cooking with a “Crock-Pot®” and other brands.

Your biggest concern should be the features your slow cooker boasts, not the brand name it wears.

2. Size Matters

Slow cookers come in a range of sizes measuring in quarts. Picking the right fit for your family is important, especially if you want leftovers or want a crock big enough for meals like roast beef or pot roast.

Some simple slow cooker size guidelines:

• Two Adults: If you have two adults dining, then the 3 to 4-quart size can work well. Many recipes are designed with this size in mind, and there are usually some leftovers for lunch the next day.

• Larger Families: If you have a larger family or love lots of leftovers, then go with a 6-quart model.

• Love Leftovers: Get a 6-quart unit if you’re all about making double-measure recipes, cooking one big meal each week, freezing or refrigerating smaller portions, or bringing something tasty to work for lunch.

Even though we are a family of two, I prefer a larger 6-quart slower cooker. The reason is roasts. There just isn’t enough room in a smaller crock for meatier meals calling for chicken, lots of beans, or roast beef. Besides, I’m busy during the week so coming home to leftovers is bliss.

3. Shape: Round or Square?

I was always a bit of a square growing up, but I must highly recommend passing on corners and getting a round slower cooker. Rounded edges are simply easier to clean than square edges with crevices. Also, be sure to get a slow cooker with a tilted or graduated rim. Crocks with narrow or flat rims can bubble and spill liquids over the top. Who needs that mess.

4. Get a Removable Crock Insert

This is important if you want to stay sane with your slow cooker — get a removable crock insert. A removable crock is far easier to clean since it can be separated from the electronic base and set to soak in your sink. The units sold as a single crock with heating base cannot be submerged in water. Besides, a removable crock can be moved to your refrigerator if there are leftovers, making your cleanup and storage easy. I used to own one of those single units in school, and never used it because it was a pain to clean.

5. Put a Glass Lid on It

You’ve got to put a lid on it, so if you want your slow cooker to last get one with a glass lid. Lids with plastic pieces or metal rims may not withstand the test of time since they can melt, warp, and even discolor. Glass lids can also boast a higher dome, giving you more space for cooking tall foods like whole chickens and roasts.

But the big bonus with a glass lid is that you can see your food cooking. Lids that are plastic or opaque require you to uncover your crock to see where your meal is at. When slow cooking, removing the lid is a big no-no since this lets the heat escape, thus increasing your cooking time. Big energy and time waste, non?

6. Fancy Features

Slow cookers and Crock Pots are pretty simple devices — they have an insert, a lid, a heating base, and a temperature dial. But today’s slow cookers boast features that would make your mother’s Crock Pot simmer. Here are some features to consider before plunking down your dinner dough:

• Crock Material: Some crocks are made of stoneware while others are metal inserts with non-stick coatings. The choice is yours, but I’m a fan of the stoneware models since they hold heat well, look attractive served on the table, come in a variety of styles and colors, and refrigerate well.

• Digital Digits or Dials: Some units come with just a dial while others are fully digitized. The units with dials tend to cost less.

• Various Settings: Today’s slow cookers come with a variety of settings to choose from, like: keep warm settings, programmable delayed cooking timers, and multiple temperature settings. Most slow cookers with dials come standard with these settings: Off, Low, High, Warm. Slow cookers with timers are handy for those who work late or start the day early.

It’s easy to lose your head and flip over the fanciest of features. But really, a simple heating unit with a dial will get dinner done.

7. Prices

Like most things in life, you get what you pay for. But with slow cookers paying a lot more moolah doesn’t necessarily get you a better meal. Generally, slow cookers and Crock Pots range in price from a mere $20 to a whopping $220 for the feature-rich and brand name units.

Here are four slow cookers that balance excellent features with frugal prices:

• Hamilton Beach 6-Quart Programmable Slow Cooker (on sale for $50)
• Hamilton Beach 3-in-1 Slow Cooker with 2, 4, and 6-Quart Crocks ($60)
• Hamilton Beach 4-Quart Oval Slow Cooker ($25)
• Crock-Pot 3-1/2-Quart Slow Cooker ($40)

Slow Cooker Recipes

If you get a crock you’ll need some recipes. I’ve done a few frugal slow cooker meals on this blog! Here are some Vegetarian Recipes and a few for the Meat Lovers.

These classic slow cooker cookbooks are awesome and frugal too:

• Not Your Mother’s Slow Cooker: Recipes for Two
• Slow Cooker Ready & Waiting: 160 Sumptuous Meals That Cook Themselves
• Fix-It And Forget-It: 1400 Best Slow Cooker Recipes
• 200 Recipes for Healthy and Hearty One-Pot Meals (vegetarian)

There you have it. Lots of details on how to dial into a slow cooker or a Crock Pot. If you still need some convincing, then here are 6 Reasons to use a Crock Pot.

Your Turn: Do you love your slow cooker? What’s your favorite cooker feature or frugal recipe?

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

Simply, a diverse portfolio reduces the risk of a single investment being wiped out by market fluctuations while a diverse ecosystem can survive in the face of unexpected disease epidemics and extreme weather fluctuations. You don’t want your retirement funds to become extinct and you don’t want your food supply to be wiped out either.

So what about heirloom tomatoes and seeds? Since I’m all about finding ways to save money while being an environmental steward, I’ve discovered that saving heirloom seeds meets both the money and environmental mark.

A heirloom tomato (called a heritage tomato in the UK) is an open-pollinated (non-hybrid) cultivated variety of tomato that can be grown from seed. Conventional hybrid tomatoes bought from your local grocery store, however, cannot be grown from the seeds you would save from them.

I figure, what’s the point of paying for and supporting parts of the food chain that are not self sustainable? Besides, heirloom tomatoes are very tasty fruits that are easy to grow and it’s free to save the seeds for the next growing season.

Choosing the Right Heirloom Tomato Seeds

When saving heirloom tomato seeds there are three simple rules you should follow for success!

1. Save seeds from only open-pollinated heirloom varieties.

Saving heirloom tomato seeds is easy, but you must choose seeds from only open-pollinated varieties. Here are a few heirloom tomato seeds I have successfully saved!

• Brandywine
• Black Krim
• Cherokee Purple
• And many more!

2. Save seeds from fully ripe heirloom tomatoes.

Do yourself a solid and save your seeds from fully ripe, but not over-ripe heirloom tomatoes.

I know the green tomatoes need love too, but the best seeds for growing are from the fully ripe heirloom tomato fruits.

3. Save seeds from your best looking heirloom tomatoes.

There’s a reason the ladies all love Brad Pitt right? It’s ’cause he’s one hot specimen of a man. Well, you want to use the same logic when saving seeds — choose seeds from the best looking and tasting plants to ensure you grow the best tomatoes.

How to Save Your Heirloom Tomato Seeds

All you need is a sharp knife, a container, some water, a paper plate, and a few heirloom tomatoes to get going on this fun frugal task. Ready?

1. Choose a ripe, gorgeous heirloom tomato. You want to breed only the best.

2. Using a knife, slice across the equator of the tomato. Cutting the tomato in this way easily exposes the seeds.

3. Squeeze the seeds, gel, and juice out into a small container. No need to separate the seeds at this point.

4. Cover the seeds and tomato guts with an inch of water. The water helps to grow mold and separates the seeds from the gel.

5. Label your container so you don’t forget the tomato variety. It’s hard to tell seeds apart without labels.

6. Put the contrainer in an out of sight spot and wait for mold to grow. Unless you enjoy watching mold grow.

7. After 3 to 5 days white mold will grow on the surface of the tomato water. This mold dissolves the gel coating from the seeds. When you see mold (don’t scream), just plug your nose and drain the water. Yes, it’s a little stinky. Be sure to keep only the seeds at the bottom of the container and discard all floating seeds. The floaters will not germinate.

8. Use a fine mesh strainer to rinse the remaining gel from your seeds. Don’t be afraid to use your hands to get those seeds clean.

9. Place your rinsed seeds in a single layer on a paper plate. The paper plate wicks the water away and will not stick to the seeds. The idea is to dry the seeds fast and prevent them from going moldy. Be sure to label your plate. Set the seeds aside for a few days until fully dry.

10. Place your dry heirloom seeds into a labelled baggie. Store in a cool, dry place. Heirloom tomato seeds keep well and germinate for years if stored correctly. I keep mine in the refrigerator. Just don’t let your spouse use them in a salad.

So there you have it! Saving heirloom tomato seeds is a simple way to stash some cash, get involved with biodiversity, and eat healthfully for less. Got any tips for saving seeds? Do you save your heirloom tomato seeds? Share your seedy skills!

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

Since summer sweet strawberry dessert recipes are in season and can be made affordably, I’ve put together my favorite and healthy Strawberry Crisp with fresh organic rhubarb and apples. Even the topping is good for you since I used my Easy and Healthy Granola Bars Recipe instead of flours, fats, and sugars. Yay!

To keep costs down I grow my own rhubarb and buy organic produce when it’s in-season. I always buy extra and freeze the rest for the winter months.

This year Carl and I had some fun while being frugal and went to a local organic farm for U-Pick strawberries.

At the U-Pick event there were lots of families getting together to have fun with berries.

We saved 50% just by going directly to the farm and spending a few hours picking a few flats.

If you don’t have the time, then do visit your local farmer’s market for exceptional produce.

Recipe: Fresh Strawberry Rhubarb Crisp with Apples

At first I couldn’t decide what I wanted to make. I have so many yummy fruits on hand this time of year. Both rhubarb and strawberries are plentiful at this time so I decided to mix them with some frozen apples I saved from last year’s harvest. Feel free to choose just two fruits for a strawberry rhubarb crisp or even just a single fruit for simple strawberry crisp. Crisps are a flexible and foolproof dessert, so mix it up and have some fun!

Also, I don’t usually add sugars, flours, or cornstarches to my desserts. I enjoy foods in their simplest state since I’m not exactly a “strawberry whip cream jello dessert” kind of gal. Smile. But if you like sweeter desserts then feel free to add some sugar and spice to your crisp. Life is short!

Ingredients:

Filling:

• 2.5 cups of rhubarb, chopped
• 1 apple, chopped
• 2 cups strawberries, sliced
• 1/2 cup sugar (optional), or sweeten to taste
• 2 tablespoons cornstarch or flour (optional)

Topping:

• 2.5 cups of granola, using the Healthy Granola Bars Recipe

Instructions:
1. Make the Filling: Preheat oven to 375. In a bowl, mix together rhubarb, strawberries, and apple. Add sugar if you desire a sweeter dessert. Add cornstarch or flour if you like a thicker filling. Transfer the mixture to a 9-by-13-inch glass baking dish.

1. Make the Topping: Just follow the instructions from the Healthy Granola Bars Recipe. You’ll have extra if you make a full batch.

3. Put it Together: Sprinkle the granola topping evenly over the filling and bake for 30 minutes.

Reduce the oven temperature to 325 and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for about 10 minutes before serving

This crisp didn’t last longer then a meal. But if you’ve got some extra then stick it in a reusable container and bring it for work or school lunches. This particular recipe is low in sugar and starches so it’s a great option for a mid-afternoon snack. Do you love crisps?

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

Who It’s For

It’s for You! Paying too much for healthy food at the grocery store is frustrating, and spending big bucks for a gym membership is expensive. That’s where this free 92-page eBook comes in.

What You’ll Learn

In it, you’ll learn how to:

• Save hundreds at the grocery store.
• Uncover the secrets to healthy & frugal foods.
• Prepare delicious and easy recipes.
• Get recipes for frugal lunches, dinners, snacks, and desserts.
• Get fit & fab with 3 simple fitness plans.
• Track your fitness progress with a workout log.
• Get inspired with stunning photography!
• And much more…

Here’s a sample sneak peek:

Downloading Ends Soon!

This 92-page eBook is usually a special gift for subscribers only, so here’s your chance to get something super slick for super free. Subscribing to Squawkfox is free anyways. So maybe just sign up for updates while you’re at it.

If you’re already a subscriber then don’t worry. You can still download this eBook anytime!

Do you like it? If so, I have a small request!

1. Let me know. Share your feedback in the comments section below or shoot me an email.
2. Help spread the word. Pass this page around to your friends, family, and pets! (I love pets)

Enjoy! I can’t wait to hear what ya think!

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

It’s hard to ignore the increased availability of organic food on the grocery shelves these days. Just walk into your local produce store to see that foods boasting the “organic” label are quickly taking over the shelves with bright marketing campaigns, pretty green logos, and fat price margins. So it’s fair to wonder if you get what you pay for considering the added premium for pesticide-free and organically grown foods. The answer isn’t simple. Sorry.

The U.S. Department of Agriculture has found that even after you vigorously wash certain fruits and vegetables, they still contain much higher levels of pesticide residue than others because they absorb and retain these chemicals. I’d love to know if using special produce cleansing soaps helps to remove these chemicals, but I’m no scientist and I doubt that an environmentally-friendly organic liquid soap can remove all pesticide residue.

So in some cases, if you’ve got some extra dollars in your pocket, it could make sense to opt for certain organic foods because their conventionally grown counterparts tend to be laden with pesticides, even after washing. Here are 12 fruits or vegetables worth buying to decrease your exposure to pesticides:

12 Organic Foods Worth Buying

• Apples
• Bell peppers
• Celery
• Cherries
• Grapes
• Nectarines
• Peaches
• Pears
• Potatoes
• Raspberries
• Spinach
• Strawberries

If you’re looking to save on your grocery bill, then consider passing on the organic versions of these 12 fruits and vegetables since they tend not to absorb or retain as many pesticide residues as other produce.

12 Organic Foods Not Worth Buying

• Asparagus
• Avocado
• Bananas
• Broccoli
• Cauliflower
• Corn
• Kiwi
• Mangoes
• Onions
• Papaya
• Peas
• Pineapples

Knowing when to splurge on organic food and when to save on conventionally grown produce is an excellent (and simple) shopping tactic for staying on budget at the grocery store (shopping with the Printable Grocery Shopping List helps too!) Generally, in some cases, paying double for certain organic foods may be worth the added cost if you’re looking to limit your exposure to pesticides. In my case I always try my best to buy what’s local, in season, and pesticide-free.

Are you an organic food shopper?

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

The problem with most granola bar brands though is they’re laden with fat and unpronounceable ingredients – especially those fatty Nature Valley Granola Bars. Sure there are “healthy alternatives” like the Chewy Granola Bars from Kashi, but at $5 for a box of 6 tiny bars I think I’ll pass on even the organic manufactured versions. I’ll keep my cashi in my pocket, thank you very much. Smirk.

To show you that healthy and organic granola snacks can be had for less, I’ve put together a yummy homemade granola recipe for your snacking pleasure. If you’re not into bar shapes, go ahead and use a cookie cutter for no bake cookies! This is a no bake recipe that’s fun to make with your kids too!

Ingredients:

• 2 cups cooked buckwheat, al dente
• 1 cup raw rolled oats
• 3 apples
• 1 cup dried cranberries, or raisins
• 1 cup dried apple slices, or other dried fruit
• 30 dates, pitted and soaked in water for 15 minutes (add more for sweeter snacks)
• 1 cup raw almonds
• 1 1/4 cups raw sunflower seeds
• 1/2 cup honey
• 1 teaspoon cinnamon
• 1 teaspoon sea salt

Yields 20 granola bars or around 30 cookies. I used all organic ingredients bought in bulk (no name generics) costing under $6 for the batch.

Instructions:

1. In a food processor, place 1 cup cooked buckwheat, cored apples (keep the peel), dates, honey, cinnamon, salt, and 1/4 cup sunflower seeds.

2. Grind until completely smooth. Transfer the mixture to a large mixing bowl.

3. Add 1/4 cup sunflower seeds, 1/2 cup almonds, 1/2 cup cranberries, dried apple (or other fruit) slices to the food processor (you don’t need to rinse the bowl in between steps). Very coarsely chop the nuts, seeds, and fruit in a few quick pulses. Add them to the bowl with the apple mixture and combine well.

4. Add the oats, and remaining buckwheat, almonds, sunflower seeds, and cranberries to the mixture and combine.

If the dough is too moist, add a pinch more oats to the mixture. The dough should be sticky but not runny. The varying degrees of chopped nuts, seeds, and fruits give this granola an amazing texture.

5. Spread the granola dough on plastic wrap to shape into bars 1/2 inch thick and then chop into sections 4 inches long.

Alternatively, use a cookie cutter to shape the granola dough into no bake oatmeal cookies – perfect for kids’ lunches and snacks.

6. Place the granola bars or cookies onto dehydrator trays and dehydrate at 135 degrees for 4 hours. Flip the bars over and continue dehydrating for another hour, depending on how chewy and moist you prefer your granola bars. If you prefer very crunchy granola bars, then dehydrate for another 8 hours after flipping.

Granola bars get flipped!

7. Once completely cooled, store in an airtight container. To maintain freshness longer, store in the refrigerator for up to a week.

I would have taken photos of the finished homemade cookies, but they didn’t last long enough.

These are seriously yummy, healthy, and affordable snacks to make. Enjoy!

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor

Since cooking slow is a delicious way to prepare vegetarian meals, I’ve gone super veggie by including FOUR vegetarian recipes for your dining pleasure. If you’d prefer chicken or beef, then try these recipes for Pot Roast and Southwestern Chicken Soup. Now, on to the veggie goodness!

Recipe: Slow Cooker Mediterranean Stew

I love this healthy, cheap, and easy stew that’s ready to serve when I get home from work. This Mediterranean stew slow cooker recipe is rich with flavor, bursting with color, and it won’t leave your wallet hungry. Add some cooked brown rice or serve with quinoa for a change in taste. Yum!

Ingredients:

• 1 cup vegetable broth
• 1 butternut squash, cubed and peeled
• 2 cups eggplant, cubed with peel
• 2 cups zucchini, cubed
• 2 cups frozen peas, thawed>
• 1 can diced tomatoes, undrained
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 1/2 cup raisins (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red chilies
• 1/2 teaspoon paprika
• 1 clove garlic, minced

Instructions:

1. In a 6-quart slow cooker, combine eggplant, butternut squash, zucchini, green peas, canned tomatoes, onion, carrot, broth, raisins, and garlic. Add and stir cumin, turmeric, red chilies, and paprika.

2. Cover, and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (or until vegetables are tender).

TIP: Don’t want mushy zucchini? Then add your zucchini in the last 30 minutes of cooking.

Recipe: Crock Pot Chili (Vegetarian)

You won’t miss the meat in this crock pot chili recipe – promise! When I make this chili recipe I like to use a 6 qt slow cooker to make extra and then freeze for family meals later in the month. Now let’s get down to bean-iness!

Ingredients:

• 1 can diced tomatoes, undrained
• 2 cans kidney beans, drained
• 1 can chick peas, drained
• OR Soak and cook dried beans, about 6 oz
• 1 can vegetarian baked brown beans
• 1 cup frozen corn, thawed
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley

Instructions:

1. In a 6-quart slow cooker, combine kidney beans, chick peas, tomatoes, baked beans, onion, corn, green pepper, and celery. Add and stir chili powder, garlic, basil, oregano, and parsley.

2. Cover and cook on LOW for 6 hours or on HIGH for 4 hours (or until vegetables are tender).

Recipe: Slow Cooker White Bean and Fennel Soup

This crock pot recipe for white bean and fennel soup has been a favorite of mine for decades. There’s just something soothing about slow cooked fennel broth and juicy white kidney beans. If I’m feeling fun I’ll use the tomatoes I froze from my organic garden. The recipe pictured uses yellow and red beefsteak tomatoes from last fall’s tomato harvest. Mix in some cooked quinoa or rice to extend this healthy family meal.

Ingredients:

• 4 cups vegetable broth
• 1 medium bulb fennel, sliced
• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 1 package frozen spinach, thawed
• 2 cans diced tomatoes, undrained
• 2 cans white kidney beans, drained
• OR Soak and cook dried beans, about 12 oz
• 1/8 teaspoon ground black pepper

Instructions:

1. In a 6-quart slow cooker, combine vegetable broth, tomatoes, fennel, beans, onion, black pepper, and garlic.

2. Cover and cook on LOW for 6 to 7 hours, or HIGH for 3 to 3.5 hours.

3. Add thawed spinach. Cover and cook for 1 hour on HIGH or 2 hours on LOW.

Recipe: Slow Cooker Black Bean Soup

This is a super simple black bean soup recipe for your family to try. Feel free to add more or less spice for your taste. Whenever I make recipes calling for beans I opt to soak and cook dried beans – but use canned beans if you’re short on time!

Ingredients:

• 3 cans black beans
• OR Soak and cook dried beans, about 1 pound black beans

Instructions:

1. In a 6-quart slow cooker, combine canned or cooked black beans, carrot, celery, onion, green peppers, jalapeno pepper, lentils, and tomatoes. Add and stir chili powder, salt, black pepper, cumin, garlic, and oregano.

2. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Stir the quinoa OR rice into the crock pot in the last 30 minutes of cooking.

3. Blend or puree around 1/3 of the soup with a food processor or hand blender, then return to the pot before serving.

Do you love your slow cooker for vegetarian cooking? Got a favorite recipe? Share away!

	397 Ways to Save Money Spend Smarter & Live Well on Less By Kerry K. Taylor