So...How's It Been Going?

Well, so far, so good!

Though we did splurge on a quart of ice cream. But it was on sale for $2.50!

So far, we've been able to keep within our budget. We've started printing out coupons and looking at our grocery store flier and paying attention to the coupons that our grocery store gave us (I got a free thing of mashed potatoes! How awesome is that?!)

I've made two recipes: 1) my husband normally eats breakfast bars (which are really freaking expensive!) and he was running out, so I made him chocolate-chocolate chip muffins to take to work. They turned out really well and I was able to freeze some so that he could eat them over a few weeks and not all in one week.

Recipe number 2 is a miracle recipe...and I say that because my husband HATES soup, but he said that he'd be willing to try it.

So here you go:

Potato And Cheese Soup

I didn't follow all the directions completely. Like I pureed some of the soup instead of adding cornstarch. It wasn't as thick as I would have liked it, but I didn't want to go buy cornstarch.

I also added some cayenne pepper to it, which added a nice flavor. I liked it!

The cheese was weird and didn't completely melt like it should have. Don't use Kraft 2% shreds in this.


Ingredients

* 6 potatoes - peeled and cubed
* 1 carrot, chopped
* water to cover
* 3 stalks celery, chopped
* 1 onion, chopped
* 1/2 cup margarine
* 4 cups milk
* salt and pepper to taste
* 2 tablespoons chicken soup base
* 8 ounces processed cheese food, cubed
* 1 tablespoon cornstarch
* 1/2 cup milk

Directions

1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
3. Drain all but about 2 cups of the water from the potatoes and carrots and replace with milk. Reduce heat to low and season with salt and pepper to taste.
4. Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

I have a photo...I'll have to add it sometime...