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Cooking rut and fundraiser

October 2nd, 2012 at 02:25 pm

I am in a cooking rut. Making the same meals over and over. I need diversity but am limited as we need to keep it low carb. We eat a lot of brown rice, barley, salads, etc. Does this happen to anyone else? Ideas anyone? DH is a big meat eater and would like to reduce that for his health and budget. He is resistant so far...

Youngest son (11) is in scouts and started the popcorn fundraiser yesterday. He sold $250 worth yesterday in about an hour and a half. Is the economy getting better or are people just feeling generous? Last year he wasn't nearly as succesful. I, myself bought from a kid down the street last week when he was doing a band fundraiser. So out of the norm for me.

Weather is getting cooler here and have been opening the windows. So nice to feel the breeze in the house. Saving money on AC is nice too.

I have already started putting money aside for oldest college. I had several homecoming mum orders and all money went into his fund.....snowflaking will add up.

5 Responses to “Cooking rut and fundraiser”

  1. laura Says:


    I'm in the same rut: four of the five week nights I have people going in different directions and sadly we no longer eat as a full family. I have started cooking at the beginning of the week the same old menu items: chicken in bread crumbs baked in the oven, sloppy joe filling and seasoned ground beef for tacos. DH eats tuna or tilapia. I definitely need to broaden the horizon on what I'm fixing. I think I'll introduce the crock pot again (chili and soup and stew now that it is getting cold). But we are living the "same old, same old"

    Our Scout fundraiser is wreath sales, for whatever reason our Pack opts out of popcorn. It will be interesting to see how the wreath sales go!

    Nice goals for your snowflakes !

  2. patientsaver Says:

    I never get tired of soups and stews in cold weather. There are so many variations. You can always browse food.com for ideas/inspiration.

  3. ceejay74 Says:

    Mix up the flavors of your rice bowls? I like to do a Mexican skillet of barley or buckwheat (any whole grain would do), bell peppers, jalapeno, onions, garlic, tomatoes, corn, cilantro, cumin, chili powder ... sometimes I add black beans as well, or sprinkle cheese on top. You could do other flavors, grains and veggies -- I'm thinking Indian, Thai, Italian ...

    Tofu is great if you cube, toss in cornstarch and fry until crispy, then add to a Chinese sauce with steamed broccoli, sauteed mushrooms and/or other veggies.

    I tend to be really boring with salads, but then last month a friend brought salad to a dinner party and it had dried cranberries, fresh blueberries and sunflower seeds. Suddenly I was like Duh! So now I try to add a fruit and a toasted nut to salads. Another favorite for a dinner salad is cooked, cooled quinoa, fresh spinach, fresh strawberries and toasted walnuts.

    Good luck mixing it up a bit!

  4. Jerry Says:

    Sometimes a rut is a good thing when it comes to food, as long as it doesn't lead you to become sick of it! If you are, then try some other sauces or presentations of the same types of ingredients, that can offer some insurance of a different set of flavors for the ol' taste buds!
    Jerry

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