A New Way Of Life

If you like what you see, you can click here to send a blank email to subscribe.

If there is anything I learned during our lean times it is this….

I do not want to be broke again.

Not only that, but I do not want to be like some of the 60 year old women I see who work in restaurants and retail establishments because they have to.  That makes me sad because I know there is a better way.

I also know that if I had had the business opportunities available to me then that I have now, my family would not have suffered so.

Realizing the potential of the MLM business model has given me a passion to spread the message. I want to help anyone who wants more financial success, to have it.

I am not saying there is a magic pill or formula. Working with a Direct Sales company is hard work but the rewards are more than worth the effort.

What about you? Do you desire more financial success? I would love to hear your story. Leave a message to start a conversation.


Menu Plan 17

Get this series delivered straight to your inbox. Everyday! Click Here to send a blank email to subscribe.

It sure pays to plan your menus. Because of a good plan I was able to stay out of the drive-through and finish my 31 Days Of Frugal Cooking series.

Here’s to another successful week!

Stir fry chicken and cabbage, sesame noodles

Lentil and rice burritos

Baked chicken, mashed potatoes and green beans

White bean soup

Homemade pizza with crust made from my homemade dough.

What’s for dinner at your house next week?

You can see more great menus over at Organizing Junkie.


4 Week Frugal Dinner Menu

Get this series delivered straight to your inbox. Everyday! Click Here to send a blank email to subscribe.

We made it! I talked for 31 days about frugal cooking and you listened for 31 days. Thank you to all the new readers and new subscribers. It means a lot to me that what I have to say has meaning for you. I leave you with one more piece of helpful information. For a downloadable PDF copy of this plan click here.

4 Week Frugal Dinner Menu

Week 1
Day 1 Roast Chicken Roasted Potatoes Peas
Day 2 Seasoned Pinto Beans Corn bread Sauteed cabbage and onion
Day 3 Chicken soup with rice Corn bread
Day 4 Bean and rice burritos Taco chips or corn
Day 5 Hamburgers Leftover roast potatoes Homemade buns (optional)
Day 6 Lentil soup Toast with butter or leftover buns
Day 7 Leftovers
Week 2
Day 1 Roast chicken Mashed potatoes and gravy Corn
Day 2 Red beans and rice Biscuits
Day 3 Chicken noodle soup Biscuits
Day 4 Black bean burgers Leftover mashed potatoes
Day 5 Chicken and noodles Dinner rolls Glazed carrots
Day 6 Black bean soup wih optional corn Dinner rolls
Day 7 Leftovers
Week 3
Day 1 Roast pork Mashed potatoes and gravy peas
Day 2 Black beans and rice Corn bread
Day 3 Beanie Weenies Cheesy potato patties
Day 4 Pinto bean burritos Rice
Day 5 Pork fried rice Noodles
Day 6 Split pea soup Biscuits
Day 7 Leftovers
Week 4
Day 1 Roast pork Baked potatoes Green beans
Day 2 Baked beans Macaroni and cheese
Day 3 White chili with leftover pork Cornbread
Day 4 Lentil tacos Rice
Day 5 Hot dogs Fried potatoes using leftover potatoes
Day 6 Minestrone soup Biscuits
Day 7 Leftovers

This post is part of 31 Days Of Frugal Cooking.

Thoughts? Leave a comment.

What To Do With Red Beans

Get this series delivered straight to your inbox. Everyday! Click Here to send a blank email to subscribe.

In addition to being part of 31 Days Of Frugal Cooking, this is the fifth and final post in a series titled What To Do With Beans. Click here to read the first, second, third and fourth posts.

You know the saying “Rice and beans and beans and rice”?

In 2008 the real estate market turned south and took our income with it. I was suddenly faced with the need to drastically slash my grocery budget and did not know how to do it. I would walk around saying “but I don’t know what to do with beans”. It was true. I did know how to order bean burritos from fast food restaurants and open a can of lentil soup, but did not know what people did with beans in their own kitchens.

Several years and hundreds of dinners later I finally know what to do with beans. For the next few weeks I am going to talk about different types of beans and what to do with them. Since my personal recipes are not in a publishable format I will include as many links as possible. This is the information I wish I had had in one place so long ago. Whether you are funding college, retirement or anything in between I hope you find this information useful.

Spicy Red Bean Burger

Louisiana Red Beans and Rice

Vegan Red Beans Chili

Minestrone Soup

What About You? Feel free to leave a favorite recipe or link in the comments section.



Cindy’s Personal Bread Recipe

Get this series delivered straight to your inbox. Everyday! Click Here to send a blank email to subscribe.

I had tried and failed may times over my adult life to make good homemade bread. I was not baking bread because I had to, but because I did not like store bought bread and thought I could do better. In 2008 when things got tough for us I needed to make bread to keep my suddenly very tight grocery budget in line. Well I kept failing…..

Until one day I was making bread and got distracted and left some dough sitting on the counter. At this point I was getting decent results from a recipe I had developed. This batch of  bread that was left to its own devices however was sublime.

At this time, on the frugal cooking blogs I followed, I kept hearing mention of soaked bread dough that only took 5 minutes of hands-on effort a day. I found the book The New Artisan Bread in Five Minutes a Day at my local library and found my bread heaven.

I do not use their method in its entirety, as I usually skip the baking stone and the added steam. I also use my own recipe that I had developed before I heard about them. Sometimes I will use a recipe directly from the book, but for my everyday sandwich bread this is the recipe and technique that I use.

Cindy’s Personal Bread Recipe


1 lb. plus 12 oz. unbleached all-purpose flour- approx. 6 cups

4 oz. whole wheat flour- slightly less than I cup

1 T or 1 small packet granulated yeast

1 T granulated sugar

2 T mild flavored oil placed in a measuring cup

Enough warm water added to the oil in the measuring cup to measure 3 cups

1 T table salt

Mixing the dough

Into a mixing bowl place flours, sugar and yeast. Using a whisk mix the dry ingredients together.

Into a lidded, plastic 6 quart bowl place water, oil and salt. Stir to mix the wet ingredients together.

To the liquid ingredients add the dry ingredients. Using a large spatula stir everything together making sure all of the flour is incorporated.

Loosely place the lid onto the container. Leave the dough to sit for about 2 hours or until the top collapses.

Affix the lid a little more securely and place container in the refrigerator. Leave for anywhere from 24 hours to 1 week.

Baking the bread

Grease an 8×4 in. loaf pan.

Dust the surface of the dough with a little bit of flour. Cut or Pull off a 2-pound piece.

The next step uses a technique called” gluten cloaking“. Page 57 of the book The New Artisan Bread in Five Minutes a Day explains it this way, “Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.”

Put the dough on to the counter and gently shape into a loaf a little smaller than your pan. Place in pan.

Let rest for 2 hours. Preheat oven to 400 degrees. Using a sharp knife make a couple of deep slashes across the top. Put into the oven and bake for 45 minutes.

Remove freshly baked loaf from the oven. Remove bread from the pan and place on a cooking rack. Make sure the top is pointing upward so the steam can rise and soften the crust. This also prevents the bottom from getting soggy.

You will have dough leftover which can be used the same day or several days later.Use the remaining dough to make 2-12 in. pizzas or 1-16in. pizza. You could also make a large boule’ or batard to serve with dinner. Alternatively, you can use the dough all at once by making two loaves of a slightly smaller size.

This post is part of 31 Days Of Frugal Cooking.

Do you have a favorite bread recipe to share? Feel free to leave a recipe or link in the comment section.