Archive for the ‘Cooking How To's’ Category

Today I am talking mushrooms. How many are in a ounce, how many ounces equal a cup, and how many cups are yielded once they are cooked? Come link up your favorite mushroom recipes too!

Today I am talking celery. How many ribs are in a bunch, how many cups are yielded from a rib, and how many cups is that once they are cooked?

There is no better advertising for me than my coupon binder. At 4 inches thick, with a handle and full of coupons it is an attention getter! I don’t carry it around to attract attention, I carry it to save money. However, without fail, I always have someone ask me about what blogs I follow [...]

Today I am talking summer squash. What sizes are there, how many cups are yielded from a particular size, and how many cups is that once they are cooked?

Basil is a herb that I always have growing somewhere in one of my flower beds or garden. And it is so great to have fresh basil at your fingertips for a recipe. Here is the latest look at yields and equivalents for a fresh herb.

We all knew this one was coming didn’t we? Have we ever done a Once A Month Mom menu without chicken on it? I don’t think so! Chicken is a major staple in our diets, so you should be seeing it on menus for a long time to come.

You know those fabulous rotisserie chickens you get at the grocery store? Did you know that you can make one at home without even having a rotisserie?

Sliced & Diced continues with a look at cilantro today. It is a part of the last few Once A Month Mom menus so it is definitely timely.

This Sliced & Diced is looking at raw beef versus cooked ground beef equivalents. This is a great resource for your Once A Month cooking days.

Today’s Sliced & Diced takes a look at parsley, curly and flat leaf. I investigate and report the package size, the leaf and chopped equivalents of each.

This is the first of the Sliced & Diced series. Today I am talking onions. What sizes are there, how many cups are yielded from a particular size, and how many cups is that once they are cooked?

Disclosure: I did not receive anything to do this review or share this product. It is simply a product I have found an love to use and wanted to share with the rest of you!
This week’s edition of Works for Me Wednesday has a bit of a theme: Greatest Tips Edition. Well, this goes RIGHT [...]

Reader Stephanie offered to send me a no fail bread idea when she heard of my failed attempts at bread making! I, of course, said yes. I think this bread would be a great addition to your Easter dinner. And apparently, you can’t fail at it! That’s the best news I have heard all day.

Creating monthly menus can be a bit of a challenge.It is possible though. Today I want to introduce you to a new series that will help us to be more consistent in our measurements when cooking bulk items like vegetables, meats, rice, pasta, etc.

Thanks everyone who submitted recipes and ideas for ripe bananas! What I hadn’t thought of when I did that post is that readers might be interested in how I freeze bananas.

This multi-part series will help you if you are interested in creating your own once a month cooking menu. This post helps you to create the monthly recipe/menu template and answers any final questions you may have.

One of my strategies for getting meat (and a few other products) cheap for our Once A Month Mom menus, is to find manager’s special’s. Here is a special trick I use for getting cheap meats.

This multi-part series will help you if you are interested in creating your own once a month cooking menu. This post helps you to create labels for your freezer meals.

This multi-part series will help you if you are interested in creating your own once a month cooking menu. This post helps you to determine how to substitute ingredients, figure equivalents and condense your grocery list.

This multi-part series will help you if you are interested in creating your own once a month cooking menu. This posts helps you to create instructions that you will need for following on your cooking day.