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Recipe: Shrimp and Edamame Udon Soup

14 Apr
Guest Post by Stephanie from Life Tastes Like Food.

We all have those days where we’re just so busy that eating is the last thing on our minds! This is especially true during the workweek, whether it’s 40 plus hours at a job, going to school or taking care of the kids. Sometimes, it just sounds so much more appealing to curl up on the couch, order some take out, and take a nice nap. But of course, we can’t always pause our day to rest up, so we must keep going. On days like these, I am always reluctant to settle for something unhealthy. The thought of microwave popcorn or eating out does cross my mind, but in the end, I snap out of it and remember how much I absolutely love food! I still want something that won’t burn a hole in my wallet and something that is somewhat healthy even if I can barely lift a finger to cook it.

This dish has been a staple whenever I am in need of a delicious and quick meal! It only takes, oh, under 20 minutes to make! Shrimp and edamameudon soup brings out the best of all the flavors used. The warm, aromatic smell can lour any hungry passerby instantly, and leave them hungry for more. You can buy the udon noodles that are ready to eat at any grocery store, and then a can of low sodium broth! I then add whatever I have on hand, and it’s as simple as that. This time I used some shrimp, steamed edamame, tofu, enokitake mushrooms, broccoli, and topped off the broth with some chili oil. Throw everything together in a pot to cook, and you have yourself a wonderful instant dinner! You can substitute what I used for anything that you are in the mood for—chicken (The Frugal Flambe—I’m talking to you because I know you have an abundance of chicken!), onions, snow peas, etc. This soup goes well with a nice salad, too. If you are ever lacking time to cook, remember, you can still make something healthy even if you are extremely busy! Try it next time. Everyone deserves a wonderful meal, even if their lifestyle leaves little room for free time.

Shrimp and Edamame Udon Soup


  • 1 package of pre-cooked udon noodles
  • 1 can of low sodium chicken broth
  • 6 shrimp (peeled and deveined)
  • ¼ cup edamame beans (shelled)
  • Broccoli
  • Any other ingredients you feel like adding!


  1. Heat the broth in a pot.
  2. Once it’s boiling, lower it to a simmer and add in the noodles, edamame, and shrimp.
  3. Let cook for about 1 minute. Then add in broccoli.
  4. Let cook for another minute or two, and then you are ready to enjoy your meal!

Addicted to food and cooking, this 20-something girl from California is out to explore the ins and outs of life and delicious food! Although she majored in Graphic Design and Communication, her primary, not-so-secret love is eating, cooking, and sharing her experiences through her blogLife Tastes Life Food. She is the definition of a foodaholic. She strongly believes that there is a personal connection through food to life and that you can contribute many concepts from cooking and baking into life’s everyday lessons.

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Recipe: Rubber Chicken

30 Mar
Guest post by Tracey Phillips from Bridal Designs Wedding Jewellery.

When I was asked to do a blog post about frugal food I must admit I was a bit flummoxed, my day job is making and selling wedding  jewelry but I’m not one to refuse a challenge! Luckily then I remembered a website where I have whiled away many a productive hour learning fantastic tips and tricks to save money..which just happens to have a section on food.
This website is and the food section is the Old Style board , frequented by lots of lovely helpful people who don’t want to spend a fortune on processed or junk food but who want to feed their families good old fashioned food on a budget. They are the experts in frugal food so I will share with you some of their tips and recipes.

Rubber Chicken

So called because it s-t-r-e-t-c-h-e-s a long way ..a good way of making one chicken last for 3 days/4 meals

Sunday Lunch – Chicken cooked in the slow cooker or roasted in the oven with vegetables and roast potatoes,

Sunday Dinner -Chicken sandwiches

Monday – Pasta bake using some of the chicken meat

Tuesday  Chicken noodle soup, using stock made from the bones, and the meat left over.

also works well with turkey from Christmas/Thanksgiving

Cauliflower Soup

If you have made a cauliflower cheese or used it to go with your rubber chicken you can use the leftover stalks and leaves to make a lovely soup.


  • 1 cauliflower, or equivalent in stalks/leaves
  • 1 lg onion, chopped
  • 1 med potato, chopped
  • 2 cloves garlic
  • 2 sprigs parsley, a bay leaf, sprig thyme
  • 30g butter or any oil
  • 1 litre stock (veg water from cooking or stock cube)
  • 100g cheese
  • 100g red lentils
  • good tsp smoked paprika


  1. Sweat all the veg, garlic, herbs and paprika in the butter/oil for a few minutes.
  2. Add everything else except the cheese and simmer gently for 20 minutes. remove the herbs and whizz with a blender or in a food processor.
  3. Stir in the cheese, don’t allow to boil after the cheese goes in or it will go all stringy

Note: You don’t HAVE to have the herbs or the paprika, they do give extra flavour though
Serves 4-6 and is quite filling and very delicious

Twinks Hobnobs

Not sure if you have Hobnobs in the U.S but they are delicious oaty crumbly biscuits, however they are very expensive so here is a recipe from a regular poster called ‘Twink’ who has made her own version.


  • 8oz self raising flour
  • 8oz sugar
  • 8oz porridge oats
  • 8oz margarine
  • 1tbsp golden syrup
  • 1tbsp hot water
  • 1/2 tsp bicarbonate of soda


  1. Mix flour, oats and sugar, melt margarine, syrup and water in a pan stir in bicarbonate soda and add to dry mix, mix well, make smallish balls and put on greased tray and flatten slightly with a fork, bake at 180o c for 15 mins,until golden, cool on the tray.

Note: You may need to hide these away as they tend to disappear in about 5 minutes otherwise!

Hope these recipes have been of use to you and you enjoy trying them and eating the results!

Tracey Phillips is 38 and is the owner of Bridal Designs Wedding Jewellery she designs and handcrafts Sterling silver bridal jewellery with Swarovski crystal and pearls and in her spare time likes walking in the beautiful Devon countryside with her two Border Collies.

Recipe: Cheesy Turkey Tenderloins

23 Mar
By, Guest Blogger Sherry of City Chic on a Farm

This City Chic on a Farm is slowly learning how to cook, despite the fact that I hate it, and a freezer full of meat is making it easier.  Here’s a recipe that is quick and easy, and if I can do it- anyone can:

Cheesy Turkey Tenderloins


  • 4 or 5 tenderloins
  • 2 cans of Campbell’s cheddar cheese
  • 1 can of Campbell’s cream of chicken
  • carrots or whatever veggies you want to add


  1. Cook for 4 to 5 hours on low, or 6 to 8 hours on high in your crock pot.
  2. Enjoy!

Also try my Beef Bacon Roast, another awesome crock pot full of easy eatin’!

Have you heard of Power Cooking?  This is a way to get the whole family involved by pre-making your meals on the weekend for the week ahead or even getting girlfriends together to cook and chat.  Power Cooking was created by Pampered Chef so if you have a consultant in your area have her do a demo and show you. It can be a great time-saver, and also helps save money by alleviating the need to plan a meal each evening- making you more likely to stick with the plan than go out.


Sherry is a SAHM (work-at-home Mom) raising three boys on a farm, after growing up in the burbs of Cincinnati with a little sister.  She’s got a unique way of sharing her farm life, and is learning along with her sons all about how to run farm while trying not to get her hands dirty.  Mosey on over to City Chic on a Farm and say “Howdy!”

Tips & Tricks: Farm Fresh Meat & “Moo” Money in Your Pocket

15 Mar
By, Guest Blogger Sherry of City Chic on a Farm

One quick and easy way to have meals planned is to have a freezer stocked full of fresh meat.  Talk about a savings as compared to grocery store prices!  That meat can be from a farmer, a hunter, or even in your own back yard.  These days it’s not only a way to save on groceries- it’s a healthier way to feed your family.

How to find farm fresh meat:

  • You may know someone who has a relative that’s a farmer.  Find out what they raise and if they sell “straight from the farm.”
  • Farmer’s markets are a great place to buy farm fresh stuff!
  • Know a hunter?!?  Deer & rabbit are good eatin’!
  • is an awesome resource!
  • Ask a Butcher that owns his own shop, not one in a grocery store because their loyalty falls with the store.  The independent Butcher buys his meat from the farmers.
  • If you live in a city or the burbs just venture out of the city and into the country.  Look for black cows (aka black angus), because they are the best eating beef.  If you drive past a farm that has them stop by and see if the farmer sells sides of beef.  If he doesn’t I’m sure he knows someone who does.

Buying from a farmer is a win/win situation!  You get fresh meat for your family and they get a little over market value for their hard work.  Market prices fluctuate on a daily basis, but the time and effort a farmer puts into his work never changes.

We just sold a side of beef (half a cow) for $700, including butchering, for 538.5 lbs of meat.  Yes, that may seem like a lot, but per pound it’s a fraction of the cost of what you can purchase it for at the grocery store.  Some farmers also sell on quarters so just split that price above in half.

This economy has made us really take a look at our finances as well as where our food comes from.  Buy from a farmer as much as you can.  His hard work is for your family so by supporting him directly you’re showing him is work matters to you.

Sherry is a SAHM (work-at-home Mom) raising three boys on a farm, after growing up in the burbs of Cincinnati with a little sister.  She’s got a unique way of sharing her farm life, and is learning along with her sons all about how to run farm while trying not to get her hands dirty.  Mosey on over to City Chic on a Farm and say “Howdy!”

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