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Shared Sep 19, 2012 comment

Lunchbox Freezer Cooking: Chicken Broccoli Rice Cups (Day 5)

Published: by Crystal Paine on September 19, 2012 | This post may contain affiliate links. Read my disclosure policy here.

I re-created our well-loved Chicken Broccoli Rice Casserole into a more portable version tonight. Honestly, after making it, I’m not entirely sold on the idea of putting it in muffin tins.

It would work well for an at-home lunch with little people who have small appetites. But for anyone over the age of three or four, I think it might be more convenient to make the casserole, bake it, and then divvy it up into portion-sized airtight containers to freeze.

This is a recipe that freezes really well — baked or unbaked. And it thaws well, and re-heats well. So no matter how you decide to divvy it up and freeze it, it’s hard to go wrong.

By the way, if you’ve not tried this recipe yet, it’s a big favorite of ours. In fact, my kids request to eat it for breakfast when we have leftovers in the fridge! (Truth be told, I usually let them. But hey, it has grains, dairy, protein, and veggies. So I don’t think it can be that detrimental to eat for breakfast. And it’s probably loads better than most boxed cereals on the market — especially if you make your own homemade soup mixes!)

Are you joining us for Lunchbox Freezer Cooking? If you’ve blogged about a lunchbox recipes you’ve made for your freezer, leave a link to your post and recipe below. I can’t wait to see your yummy recipes and ideas!

Shared Sep 19, 2012 comment

Pinterest Experiment: Pumpkin Chocolate Chip Brownies

Published: by Crystal Paine on September 19, 2012 | This post may contain affiliate links. Read my disclosure policy here.

I find a lot of great ideas on Pinterest… but pinning something doesn’t do anything unless I actually, you know, try the idea. So I thought it’d be fun to challenge myself to do at least one Pinterest experiment every week — and blog my results. You can follow my personal Pinterest account here, if you’re interested.

I saw this Pumpkin Chocolate Chip Brownie recipe on Pinterest last week and immediately knew it was a must try idea. I mean, it’s hard to go wrong with pumpkins and chocolate chips mixed together.

It was super easy to whip up. I went ahead and doubled the recipe so that, if it turned out, I could give half the batch to some friends of ours who recently had a baby.

I don’t think I layered it thin enough in the pan because my final results turned out quite a bit thicker than the original recipe. And I used mini chocolate chips (that’s all I had) and those sank a little more than the original recipe’s picture looked like it did.

That said, the final result was very delicious. Not quite like a brownie to me, though. It was more like a pumpkin spice cake with chocolate chips in it. But I can overlook that technicality. 🙂

Have you tried any ideas or recipes you’ve found on Pinterest recently? If so, I’d love to hear how they worked out for you. Feel free to leave your blog link in the comments if you blogged about your experiment!

Shared Sep 19, 2012 comment

Reader Tip: A Fun Way to See Our Coupon Savings

Published: by Crystal Paine on September 19, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Jennifer emailed in the following tip:

I had been wondering how much I actually saved using coupons — and if it was really worth all my time and energy, since sometimes I only saved a couple dollars at one particular store.

So recently, we started to actually track how much we saved in coupons at every store, and then we put that same amount into our savings account.

Now, each month (and each year) we can SEE exactly how much we saved with coupons… and see that my efforts really are worth it. This is a really simple concept and it makes saving a little more fun!

photo source

Shared Sep 19, 2012 comment

Clothespin Number Match-Up Busy Bag

Published: by Crystal Paine on September 19, 2012 | This post may contain affiliate links. Read my disclosure policy here.

We’re working with Silas on learning to recognize his numbers right now. So this Clothespin Number Match-up Busy Bag from Confessions of a Homeschooler has been perfect for practicing!

All it requires is a pack of clothespins (check the dollar store for these), this printable, and a plastic bag.

Laminate or print the Clothes Pin Number Match-up on thick cardstock, write the numbers on clothespins, and stick it all in a plastic bag to have handy for when you want to keep your youngster busy while you’re working on something else.

Find more Busy Bag ideas here.

Shared Sep 19, 2012 comment

Balsamic Tuna Salad on Gluten-Free Flatbread

Published: by Crystal Paine on September 19, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Guest post from Michelle of The Willing Cook

Do you sometimes gaze at your co-workers deli-prepared lunch, wishing you could just have one bite? Sure it may have been a bit pricey, but all caution is thrown out because it looks so good.

But, wait! You can’t have that deli sandwich because you have Celiac Disease or food allergies. I understand your pain. You just want a good gluten, dairy, and egg-free deli-style sandwich that quenches that desire.

But how? Chances are that you aren’t going to find it at the corner deli. Well, I’m here to offer you a brown bag lunch idea that is fairly easy and should meet your dietary restrictions and your desire for good food.

Balsamic Tuna Salad on Gluten-Free Flatbread

{free of gluten, dairy, egg, & more}

Tuna Salad Ingredients

1 can tuna fish, drained
2 Tablespoons red onion, finely chopped
2 Tablespoons celery, finely chopped
1/4 teaspoon garlic salt
2 Tablespoon balsamic vinegar
1 Tablespoon extra-virgin olive oil
5 leaves fresh basil, finely chopped

Directions:

Mix together all the tuna salad ingredients in a bowl and place in the refrigerator.

Gluten-Free Flatbread Ingredients

1 1/2 cups white or brown rice flour
1/2 cup tapioca or potato starch
2 teaspoon sugar
1/2 teaspoon guar gum or 1 teaspoon xantham gum
1/2 teaspoon baking powder (or 1/4 tsp cream of tartar + 1/8 tsp baking soda)
1/2 teaspoon salt
2 Tablespoon shortening or butter, softened (but not melted)
1/2 cup cold water
parchment paper

Directions:

Mix together the dry ingredients in a bowl.
Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain.
Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 1/4 cup) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely.
Pour the dough out onto parchment paper and start kneading it a little with your hands and the back of a wood spoon until the dough is smooth. Have extra tapioca starch close by to add as needed. The dough should not stick to your fingers (but, trust me, it may).
Once the dough is smooth, start rolling into balls a little smaller than a tennis ball. Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)
Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/4 inch thick.
Heat up a griddle to 400 degrees (preferred method) or non-stick pan. Carefully peel away the top sheet of parchment paper and flip the flatbread on the heated griddle.
Slowly pull away the top sheet of parchment paper. Allow the flatbread to cook 1-2 minutes. Flip over and cook the other side for 1 minute.
Remove flatbread to a plate and repeat steps 6-8 for the rest of the dough.

To assemble your sandwich, scoop out 1/2 cup of tuna salad onto the center of your flatbread. Top with slices of tomato and avocado; season with salt & pepper. If dairy is allowed, add a little feta cheese to your sandwich for an added punch.

When packing this to take to work or school, I recommend keeping the tuna salad and flatbread separate and assemble when you’re ready to eat it. A soggy sandwich could ruin your whole day!

Enjoy this simple and flavorful gluten and allergy-friendly sandwich! And be sure your co-workers see it too 🙂

Would you like more allergy-friendly brown bag lunch ideas? You can find more ideas at The Willing Cook by clicking on Lunch Ideas for School/Work.

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

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Is it Possible to Live on $460 Per Week?

Shared Sep 18, 2012 comment

Is it possible for us to live on $460 a week?

Published: by Crystal Paine on September 18, 2012 | This post may contain affiliate links. Read my disclosure policy here.

I have been following your site for a few years now. I have a pretty difficult question for you. My husband is a youth pastor and makes $460 per week. We have three children with one on the way.

We want to save and budget better but don’t know how to on such a small amount. We do not have cable, or internet at home and the only thing we do that we do extra is eat out due to our crazy ministry schedule. Any help or suggestions would be AMAZING!!! -A very stressed wife

My heart goes out to you in the stress you’re experiencing! I wish I could hug you in person and tell you it’s going to be okay.

You might have some tough days ahead of you, but you are going to survive. So don’t lose hope, okay? That’s the first step to your success.

Here are some practical ideas and suggestions that I thought of for your particular situation:

1) Get On a Strict Written Budget

It’s easy to feel discouraged when you only have a little bit of income coming in, but I know many, many families who are surviving on $460 per week or quite a bit less. So it is entirely possible.

But a budget is imperative. Even if you feel like you don’t have enough coming in, you need to maximize the mileage of every penny you’ve got and a budget is the best way to do that.

I highly recommend reading The Total Money Makeover by Dave Ramsey. Your library should have a copy. It will walk you step-by-step through the basics of setting up and sticking with a written budget.

2) Prioritize Your Basic Necessities

Once you have your budget put together (and I’d heartily encourage you to sit down and get it done by this weekend, if at all possible), really go over it with a fine-toothed comb and consider what your basic necessities are. These will be things like food, shelter, transportation, and clothing.

What are the barebones payments/purchases that you must make to survive? Make these items your top priority in the budget before considering spending money on anything that is a non-necessity.

Often, when you strip your budget down to the barebones, you’ll realize that you actually have more wiggle room than you first thought you did. And that’s always an encouraging thing!

3) Cut Everything You Can Possibly Cut

Taking the time to consider and determine your basic necessities will prepare you for this step: to cut out as many expenses as you can. It sounds like you’ve already cut many things — like cable and internet — but you could definitely cut out eating out, as painful as it may be.

Find creative ways to make meals at home more doable by using the crockpot, having freezer foods and snacks at-the-ready, and prepping ahead for the week on the weekends. It’s not a fun proposition to give up eating out, but remind yourself that it’s a short-term sacrifice you are making for the good of your family’s budget and for long-term success.

4) Experiment With Ways to Bring In Additional Income

If you can carve out a few extra hours each week, put these toward doing things to increase your income. Sell anything you have that you don’t need on Craigslist, eBay, or in a garage sale. Look into the possibility of doing house-cleaning, teaching classes, or babysitting. If all else fails, there’s always the option of getting a newspaper route.

I encourage you to read The Other 8 Hours and 168 Hours: You Have More Time Than You Think if you’re feeling like you just don’t have any extra moments in your week to put toward income-earning possibilities.

5) Don’t Give Up Hope

As I said in the beginning, your attitude will make or break this situation. A can-do, committed, creative attitude will take you worlds further than a frustrated, complaining attitude will. And I promise you’ll enjoy the ride a lot more, too.

Choose to bloom where you’re planted — even if it feels like it’s among thorns!

What advice do the rest of you have for this reader? Please chime in with encouragement and practical tips in the comments!

photo from Big Stock

Shared Sep 18, 2012 comment

Lunchbox Freezer Cooking: Peanut Butter & Jelly Sushi (Day 4)

Published: by Crystal Paine on September 18, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Okay, so this recipe probably won’t win the award for being the least time-intensive recipe to pull off… especially since it requires a few more steps than a typical PB&J sandwich.

However, it’s creative and different — and might be an fun option for a picky eater. And I think it was significantly easier than the homemade uncrustables were.

By the way, if you want to make things even easier for yourself, just make Freezer-Friendly Peanut Butter & Jelly Sandwiches.

Freezer-Friendly Peanut Butter & Jelly Sushi

Peanut Butter
Jelly or Jam
Bread

Cut the crusts off the bread (you can use them to make homemade bread crumbs or homemade croutons). Roll out the bread with a rolling pin to flatten.

Spread peanut butter and jelly on bread. Roll up and cut into four parts.

To freeze: Put a lunchbox-portion of sushi in small plastic bags. Put all bags into a large ziptop airtight freezer bag and freeze up to six weeks.

To serve: Take as many serving-sized bags out as you need and let thaw for 30 minutes to a few hours before serving. They can also be warmed in the microwave for quick defrosting.

Recipe from Food.com.

Are you joining us for Lunchbox Freezer Cooking? If you’ve blogged about a lunchbox recipes you’ve made for your freezer, leave a link to your post and recipe below. I can’t wait to see your yummy recipes and ideas!

Shared Sep 18, 2012 comment

Why You Should Always Label Your Freezer Foods (er, The Case of the Pancake Batter Rolls!)

Published: by Crystal Paine on September 18, 2012 | This post may contain affiliate links. Read my disclosure policy here.

I know this isn’t going to help my reputation for messing up recipes at all, but I still had to share… 🙂

We were having guests over for lunch on Sunday after church. Saturday was a rather busy day with a wedding we attended in another town and some other things that had to get taken care of.

So it was quite late before I finally got started making the Bread Machine Buttery Rolls. I dumped everything into the bread machine and got busy finishing cleaning up the house while the dough was mixing in the machine.

When the dough cycle was finished, I went to take it out and form it into rolls. I noticed immediately that it seemed a little stiffer than usual.

But I figured the dough just needed to rise and it would be fine. I formed the rolls, put them on a pan, and curled up with my book while I let them rise.

20 minutes later, I checked on the rolls and they hadn’t risen at all. Maybe they just need some more time, I thought.

So I went back to my book and read for another 20 minutes. By now it was well past midnight, and I should have been asleep.

20 minutes later and they still hadn’t risen at all. I finally gave up on them and decided to go ahead and bake them hoping that that would work some kind of miracle.

But baking them didn’t change anything, except cook the dough. They looked pathetic.

I decided to taste one and see if maybe they tasted well enough to be salvaged for our lunch the next day. What in the world? I thought to myself as I took a bite. They were really salty and funny tasting.

And then it dawned on me. Remember that big bag of Homemade Pancake Mix I made not too long ago? Well, apparently I had mistaken it for whole-wheat flour. No wonder they tasted gross and wouldn’t rise.

Needless to say, I gave up on roll-making and went to bed. In the morning, I somehow hurriedly pulled off making a quick batch of rolls and getting them baked before heading out the door for church. They weren’t the most beautiful batch of rolls I’d ever made, but at least they were better than the Pancake Batter Rolls. 😉

Lesson learned: Don’t put unlabeled bags of baking mixes in the freezer and assume you’ll remember what they are the next time you’re baking!

Shared Sep 18, 2012 comment

Wondering how to find the balance between work and family?

Published: by Crystal Paine on September 18, 2012 | This post may contain affiliate links. Read my disclosure policy here.

I’m excited about this unique ebook! Anne Bogel, a wise woman whom I had the privilege of meeting earlier this year, has written a fantastic ebook on a subject that direly needs to be addressed.

You would not believe how many times women have emailed me to say, “How do you do it?” They want to know how I can manage to homeschool my three children, run a business, write, and still have time to read, spend time with my husband, and enjoy life.

My “secret” is a lot of what Anne outlines in this ebook: a) I delegate. b) I don’t do a lot of things. c) Our home environment runs differently than many families — and we’re entirely okay with that.

Both my husband and I are an integral part of the economics of our home. We both have our own businesses and we both make sacrifices for each others’ success. We’re a team and that means that there’s give and take.

Our home life and schedule isn’t a neat little package all wrapped up with a bow. In fact, every day at our house is different. Sometimes my husband works late and I cover the “night shift” for him. Sometimes I have a writing deadline and he covers the “afternoon shift” for me.

What is working for our family right now might not work for your family, and that’s totally understandable. Anne’s ebook profiles 30 different women with 30 unique situations and shares how they are finding a successful blend of work and family. So no matter your family’s situation or desires, you’ll find lots of suggestions and insight to help you figure out a rhythm that works for your family.

Through September 22, 2012, Anne is offering a coupon code for my readers. Use coupon code MSMGREATDEAL to get $3 off Work Shift, making it just $5 to download the ebook.

(Note: The link in this post is my referral link. Read my disclosure policy here.)

Shared Sep 18, 2012 comment

Do It Yourself: Dairy-Free Mint Chocolate Chip Ice Cream

Published: by Crystal Paine on September 18, 2012 | This post may contain affiliate links. Read my disclosure policy here.

ButterWithaSideofBread.com shows you how to make homemade dairy-free mint chocolate chip ice cream.

Do you have a fun and frugal DIY idea to share? I’d love to hear about it! Read the submission guidelines and submit it here.

OVER-SPENDING EVERY SINGLE MONTH?Grab these FREE Budgeting Sheets!

Click here to download!

Shared Sep 17, 2012 comment

Lunchbox Freezer Cooking: Mac N’ Cheese Cups (Day 3)

Published: by Crystal Paine on September 17, 2012 | This post may contain affiliate links. Read my disclosure policy here.

So, I was excited about this idea I had for making Mac N’ Cheese Cups, inspired by this recipe from Once a Month Mom. Only my idea pretty much flopped.

You see, I had some boxes of Annie’s Mac N’ Cheese on hand, so we used that instead of making the sauce from scratch. But then, since I never use muffin liners, I decided we’d skip using those and just put the mac and cheese directly into the muffin tins.

I was hoping that these would pop right out after baking. But they didn’t. In fact, it didn’t really stick together at all.

Oh well. I guess we saved you having to try it yourself — and it’s not like the Macaroni and cheese isn’t edible, it’s just not real lunchbox-friendly. 🙂

Live and learn, right?

Oh and I also wouldn’t recommend turning your back when your 3-year-old is in the kitchen helping you.

Because you might end up finding him painting the sliding glass door with mac and cheese! 🙂

Check out this recipe on Once A Month Mom for a more tried and true Mac N’ Cheese Cups recipe. You can also find a Dairy-Free/Wheat-Free Mac N’ Cheese Cups recipe over on Milk Allergy Mom.

Shared Sep 17, 2012 comment

This week’s menu

Published: by Crystal Paine on September 17, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Pumpkin Pancakes — yummy!

Breakfasts

Homemade Instant Oatmeal Packets, Cereal, Toast, Eggs, and/or Fruit

Lunches

Hamburger Vegetable Soup, Bread Machine Buttery Rolls, veggies, fruit, crackers & cheese
Cheese Quesadillas, oranges, carrot sticks
Snack-y lunch
Mac & Cheese cups, veggies, fruit
Pizza Lunchables, veggies, fruit
Leftovers x 2

Snacks

Fruit/Veggies
Homemade Bagels
Homemade Wheat Thins
Homemade Instant Oatmeal Packets
Pumpkin Pancakes

Freezer Cooking:

Homemade Bagels
Homemade Wheat Thins
Lunchbox Freezer Cooking

Hamburger Vegetable Soup — so good!

Dinners

Dinner with extended family
Hamburger Vegetable Soup, Veggies, Fruit
World’s Easiest Marinated Chicken, Bread Machine Bread Sticks, mashed potatoes, fruit, steamed veggies
Chicken Noodle Soup, Soft 100% Whole Wheat Dinner Rolls, fruit salad
Vegetable Beef Stew, Soft 100% Whole Wheat Dinner Rolls, fruit veggies
Breakfast for dinner: Pumpkin Pancakes, scrambled eggs, fruit
Dinner with extended family

What’s on your menu this week? Share details and/or your link to your menu plan in the comments.

Shared Sep 17, 2012 comment

10 goals for this week

Published: by Crystal Paine on September 17, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Last week’s goals:

Family/Marriage/Mothering Goals

~~1. Start reading A Way Through the Sea aloud to the kids. Continue reading one chapter of The Borrowers aloud at dinner each night.~~

~~2. Write a love note to Jesse.~~

3. Work on getting back on our Fall routine after falling off the bandwagon last week.

Personal Goals

4. Finish reading Running For My Life, Eats, Shoots, and Leaves, Now, Discover Your Strengths, ~~Unglued~~, Abundant Simplicity, and Happier at Home.

5. Listen to two chapters of Switch: How to Change Things When Change Is Hard.

~~6. Exercise at least five times.~~

Homemaking Goals

~~7. Fill freezer using Lunchbox Freezer Cooking Plan.~~

8. Spot clean and wash curtains in kitchen.

Business Goals

~~9. Write at least two articles for other blogs/sites.~~

~~10. Blog four posts in the Lunchbox Freezer Cooking series.~~

This week’s goals:

Family/Marriage/Mothering Goals

1. Read at least 8 chapters of A Way Through the Sea aloud to the kids.

2. Write a love note to Jesse.

3. Take children to the library/meet friends at the park for a playdate.

Personal Goals

4. Finish reading Running For My Life, Eats, Shoots, and Leaves, Now, Discover Your Strengths, Abundant Simplicity, and Happier at Home.

5. Listen to two chapters of Switch: How to Change Things When Change Is Hard.

6. Exercise at least five times.

Homemaking Goals

7. Finish 25 more rows of the scarf I’m working on knitting.

8. Make at least two new recipes.

9. Spot clean and wash curtains in kitchen.

Business Goals

10. Blog four posts in the Lunchbox Freezer Cooking series.

How did you do on last week’s goals? What are your goals for this week? I’d love to have you share your progress on last week’s goals and your goals for this coming week in the comments. Of, if you’ve blogged about it, leave your direct link below. Let’s cheer each other on to live purposeful and productive lives!

You can download a free customizable weekly goal-planning sheet here.

Shared Sep 17, 2012 comment

Gluten-Free Pumpkin Chocolate Chip Muffins

Published: by Crystal Paine on September 17, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Head on over to Gluten-Freely Frugal for a gluten-free version of my Pumpkin Chocolate Chip Muffin recipe.

Shared Sep 17, 2012 comment

Chewy No Bake Granola Bars

Published: by Crystal Paine on September 17, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Do your kids blow through granola bars quickly? This homemade recipe might save you money! They’re simple to whip up, SO delicious, and freeze wonderfully!!

Guest post from Brigette Shevy

You will love this Chewy Granola Bar Recipe

These are a perfect lunchbox treat!

They are so fast and simple to whip up, and they freeze perfectly. That’s assuming, of course, that they last long enough to make it to your freezer!

Our family of five can go through an entire pan of these in… um… such a short amount of time that I’m not quite ready to admit it in public.

Chewy Granola Bar ingredients

2 ½ cups Rice Krispies
1 ¾ cups quick oats
¼ cup wheat germ
½ cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
½ cup honey
½ cup brown sugar (or sucanat)
¼ teaspoon salt
2/3 cup peanut butter
1 teaspoon vanilla extract
½ cup chocolate chips

Granola Bars substitutions and additions

There are many ways you can tweak this recipe to fit whatever you have in the house, or whatever your family prefers — here are a few ideas.

Substitute any type of puffed rice cereal for the Rice Krispies
Use ground flax seed, wheat bran, or additional oats in place of wheat germ
Add in a 1/2 cup of your favorite dried fruit, nuts, or seeds for a little extra crunch
Experiment with various types of nut butter, sun butter, or similar products
Try white chocolate chips instead of chocolate (especially tasty with dried cranberries)

How to make Granola Bars

1. In a large bowl, combine cereal, oats, wheat germ, and any additional “dry” mix-ins.

2. In a saucepan, mix the honey, brown sugar, and salt, string over medium heat until the mixture comes to a complete boil for 30-60 seconds.

3. Remove pan from heat and stir in the peanut butter and vanilla until smooth.

4. Pour liquid mixture over the dry ingredients and mix well.

5. Let cool for 5-10 minutes, then mix in the chocolate chips.

6. Press into a greased 9×13 pan and let cool before cutting into bars.

7. Enjoy bars within a few days or freeze for later.

How to store No Bake Granola Bars

We usually eat these pretty quickly right out of the pan! However, when I do manage to save a few of these away for my husband’s lunches, I cut them into bars and wrap them individually.

I store them in a ziptop bag in the freezer, and pop them in lunches straight from the freezer (they thaw quickly).

Homemade Granola Bars FAQs

How do you make homemade granola bars stick together?

Honey is the key here — it’s probably the best “binding agent” for granola bars. The trick is to boil it for just 30-60 seconds, which will help it firm up enough when cooled to hold the bars together. If you boil it longer, the cooled honey will become very brittle and your granola bars will be super crumbly and dry.

Is it cheaper to make your own granola bar?

Yes! Gram for gram, these are significantly cheaper (and better for you!) than most packaged granola bars. And you could probably make these in less time than it would take you to drive to the store and buy a box of granola bars!

Recipe

Granola Bars Recipe

Author Brigette

Course Snack

Cuisine American

Prep Time 15

Ingredients

2½ cup Rice Krispies
1¾ cup quick oats
¼ cup wheat germ
½ cup dried fruit
½ cup honey
½ cup brown sugar
¼ tsp salt
⅔ cup peanut butter
1 tsp vanilla extract
½ cup chocolate chips

Instructions

In a large bowl, combine cereal, oats, wheat germ, and any additional “dry” mix-ins.
In a saucepan, mix the honey, brown sugar, and salt, string over medium heat until the mixture comes to a complete boil for 30-60 seconds.
Remove pan from heat and stir in the peanut butter and vanilla until smooth.
Pour liquid mixture over the dry ingredients and mix well.
Let cool for 5-10 minutes, then mix in the chocolate chips.
Press into a greased 9×13 pan and let cool before cutting into bars.
Enjoy bars within a few days or freeze for later.

Notes

Possible Substitutions:

Substitute any type of puffed rice cereal for the Rice Krispies
Use ground flax seed, wheat bran, or additional oats in place of wheat germ
Add in a 1/2 cup of your favorite dried fruit, nuts, or seeds for a little extra crunch
Experiment with various types of nut butter, sun butter, or similar products
Try white chocolate chips instead of chocolate (especially tasty with dried cranberries)

Nutrition

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Balsamic Tuna Salad on Gluten-Free Flatbread

WANT TO SAVE $100 FAST?!Join the FREE 14-Day Savings Challenge!

1) Get On a Strict Written Budget

2) Prioritize Your Basic Necessities

3) Cut Everything You Can Possibly Cut

4) Experiment With Ways to Bring In Additional Income

5) Don’t Give Up Hope

Freezer-Friendly Peanut Butter & Jelly Sushi

OVER-SPENDING EVERY SINGLE MONTH?Grab these FREE Budgeting Sheets!

Breakfasts

Lunches

Snacks

Freezer Cooking:

Dinners

You will love this Chewy Granola Bar Recipe

Chewy Granola Bar ingredients

Granola Bars substitutions and additions

How to make Granola Bars

How to store No Bake Granola Bars

Homemade Granola Bars FAQs

Granola Bars Recipe

Ingredients 1x2x3x

Instructions

Notes

Nutrition

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