Walking and Running Groups

Walking with Strollers:
Monday, Wednesday, and Friday at 8:30 am.  Meet at the dentist office parking lot on 300 North (across from the Heritage Care Center) at the start of the trail.  The group will walk the trail to the park, let the kids play, then walk back.


Walking (no strollers):
Since there is not a clear consensus of times to walk, how about two different times?  Early morning on Monday, Wednesday, and Friday at 7am, or later in the evenings at 8:30 pm.  Meet at the meeting house parking lot, allowing a few minutes for stragglers.  Once it is established the times and places can be adjusted to meet the needs of the group.  The trail beginning on 3rd North is a good spot, or the cemetery is another beautiful walk, or around the Ward neighborhoods.


Running:
Tuesday and Thursday at 7am.  Meet at the church.

Helpful Articles about Meal Planning

Check out these articles for more tips on meal planning!


http://www.deseretnews.com/article/765563236/No-coupons-Secrets-to-beat-rising-food-costs.html


http://www.ksl.com/?nid=968&sid=20050555&s_cid=rss-968

Benefits of Meal Planning (Notes from our activity)

I. Why is it important to meal plan?

1. Save money with less frequent trips to the store (on average people impulse spend $20 with each grocery store visit, if you 3 times a week and  you cut it to one, you will save $40 a week).
2. Eliminate waste (especially produce).
3. Healthier for your family to eat at home than to eat fast food or restaurants.
4. Relieves stress during the most stressful time of the day, since you know what is for dinner.
5. Couponing, though good, can be time-consuming. Generally the coupons are for name-brand foods (which are more expensive), and has you buying more processed foods.

II.  Tips for meal planning

1. Whether you plan for a week or a month, you need to look at your calendar and take into account special occasions (birthdays, family gatherings, kids' games, etc.).  This will help you know when you  need fast meals with little prep or larger, more time-intensive meals.
2. Make a list and stick to it when you are at the store.
3. Make your meal plan based upon what is on sale instead of just throwing out random recipes (everything goes on sale at some point).
4. Before shopping go through your recipes to see what you have and what you will need, so you won't have to make an extra trip to the store.
5. It is best to shop on Wednesday or Thursday, but regardless pick a day and plan your  menus.
6. Plan to eat leftovers whether it is for lunch or to freeze for another day or reinvent  them to make another meal the next night (taco soup becomes taco salad; pot roast becomes beef fajitas; grilled chicken becomes stir-fry).
7. It is always cheaper to cook from scratch.
8. Eat seasonally.
9. Consider a meal swap to build recipes or try new ones.
10. Price match to save time and money at Walmart.
11. When buying in bulk, pay attention to the price per unit.  It is not always cheaper.
12. Keep track of food prices.
13. Group recipes that use the same meats on sale. 

Thanks Laura!

Recipes from our latest activity (easy and quick dinners)

Green Chile Casserole

1 lb hamburger
1 can Cream of Mushroom Soup
4 oz. can Diced Green Chiles
Corn Tortillas 
Cheese

Brown the hamburger and drain.  Add Cream of Mushroom soup and green chiles.  Salt and pepper the mixture to your taste.  Tear corn tortillas into fourths.  Completely cover the bottom of an 8x8 pan with torn tortillas.  Add 1/3 hamburger mixture.  Repeat two more times.  Cover the top with as much cheese as you like.  Bake at 350 for 30 minutes.  If really in a hurry, you can cook in microwave for about 5 minutes or until cheese melts.  You are only heating this.

My favorite side for this is corn bake.  Make the corn mixture first and put it in the oven while you put together the casserole. 

Corn Bread Casserole

1 pkg Jiffy Corn Bread Mix
1 Stick melted butter
8 oz. Sour Cream
1 can drained whole kernel corn
1 can cream style corn
1 TBS sugar
3/4 cup shredded mild cheddar cheese

Heat oven to 350 degrees.  Mix all together and pour into a greased 8x8 pan.  Bake 45 minutes or until golden brown on top and no longer jiggly.


Creamy Italian Chicken
2 can Cream of Chicken soup
2 cups milk
1- 8 oz package cream cheese, softened
1 packet dry Italian Salad Dressing mix
4 boneless skinless chicken breasts


Preheat oven to 350 degrees. Spray 9X13 pan with non-stick cooking spray.  Place chicken breasts in the pan in a single layer.  Using an electric mixer in a medium bowl, mix remaining ingredients until smooth.  Pour mixture over chicken.  Cover with foil and bake 1 hour.  If using frozen chicken, bake 1 hour 30 minutes.


Note:  If using a slow cooker, place chicken in slow cooker, add 1/4 cup water and Italian Dressing mix.  Cook on low for 3 hours.  In separate bowl, combine remaining ingredients, pour over chicken and cook 1 hour longer.  Stir sauce and serve over rice.


Sweet Potato Enchiladas with Cilantro Avocado Cream Sauce
This last one is not a quick and easy dinner, but it really sounds good.  Thanks Shelby!
http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

Provident Living Activity

Activity on Wednesday May 2nd at 6:30 pm.  We will be discussing meal planning.  There will be a taster table if you want to participate, but it is optional.   Please bring either your cheapest main dish, favorite main dish, or the quickest main dish you make.  If you don't want to make it for the tasting table, we would love it if you brought your favorite recipe for the blog (allsafelygathered.blogspot.com).
Please be aware that we have changed the location to Laura's Home. because of the blood drive scheduled for the cultural hall that day.  

Recipes Using Bread Dough

Cheese Wraps by Jeannie Thrower

Your favorite bread dough
Leftover cheese ball or any other cheese

Simply wrap small bits of cheese completely in bread dough and bake for 15 minutes at 350 degrees. 
Serve Warm


Pepperoni Monkey Bread by Laura Rowbury

A loaf of your favorite bread dough divided into 32 balls
32 slices of pepperoni
32 bite size blocks of mozerella cheese (I cut up string cheese 5-6 per stick)
1/2 stick butter
Garlic salt or Italian seasonings
Favorite Marinara sauce for dipping

Grease a bundt pan well.  Press each ball out dough out into a circle just bigger than the pepperoni.  Place a pepperoni and cheese block in the center of the circle.  Pinch the edges together until it is a ball that is completely sealed.  Layer in bundt pan, brushing each layer with butter and sprinkling with garlic salt or italian seasonings.   Cover and let rise until double in size (it will vary depending on your dough).  Bake at 350 for 25-30 minutes.   Dump out on a plate and serve warm with marinara sauce.

April Goals

Provident Living

"If ye are prepared, ye shall not fear." D&C 38:30

Spiritual Goal:

Attend the temple one more session than you normally do this month.

Priesthood/Provident Living Goal:

If you normally do not grow a garden, plan to grow at least one vegetable this year.  If you already have a garden, grow a vegetable you haven't tried before or try a new method or technique this year.

Storage Goal:

2 pounds yeast per person

1 pound baking soda per person

2 pounds baking powder per person

10 cans evaporated milk per person

spices, condiments and vanilla

1 gallon vinegar per person

20 pounds peanut butter per person

72-Hour Kit:

4 granola bars per person

1 package chewing gum per person

2 sticks beef jerky per person

hard candies or lollipops - at least 12 per person

(Note: these items will be rotated every 6 months - See Oct Goals)

Home Maintenance:

Clean out all kitchen cabinets and pantries, clean the outside of your cupboards as well as the inside.  Don't forget the top.  Get rid of anything you don't use or need.  Clean under your stove and behind your refrigerator.  Don't forget to vacuum the fridge coils.  This will cut down on energy costs and lengthen the life of your refrigerator.