Ball And Chain

Its so easy to sign up.

Maybe even needed to get a credit score and credit history established.

It's so easy to swipe the plastic, hit the 'Buy Now' button, and to convince yourself you need something when you don't.

Money can work for you, or if handled thoughtlessly, can work against you!

Careless use has brought many of us to our knees, or up to our necks, in debt--rapidly increasing debt! 

A few suggestions:

--leave the plastic at home

--for large purchases, wait a week or two, unless this is a true emergency

--use those 1-2 weeks to see if you can make other arrangements, borrow from a friend, or forego the object of your desire altogether.

--research

--think about it

--know what's in your bank account 

Can you afford 15-21% interest on the money you just borrowed for your daily energy drink, latte, burger fix? 

--if you can't pay the $3.25 + tax right there, how on earth are you gonna pay 30 days worth of purchases? And if you can't pay that whole amount off  in the grace period...12.99%...17.99%...or 21% interest enters your life

--minimum payment on that $90+ will likely be $0
--they don't care if it sits there @ APR 15-21%, because over the course of the year your $90+ now costs you $104+ with 16% APR

--you say, "so what??" Well, if you don't use the credit card for the next 11 months that might be a valid argument, but you do...you need next months $90+ lattes (and some other items get tacked on) PLUS the new interest amount on $180 worth of lattes you haven't paid off.

--oh man, are they lovin' you
--cha-cha-cha-ching with a capitol 'C'
--the spiral continues

--think about it. 

--be thoughtful

--be debt-free 

--life is definitely better that way

Reference:

http://20somethingfinance.com/credit-card-debt/

Raid The Fridge Pasta Salad

What do you do with all those ends of vegetables, herbs, half boxes of pasta, half empty bottles of salad dressing, chicken or cheese? You really hate to waste it or throw everything out, but then again, it's not enough for anything else, right? And if it just sits there, it'll get mushy, stale or turn colors and odors you never knew existed!

Well the easiest thing to do is to check your fridge at the end of every week, and take inventory.  Chop up all the leftovers and combine. Use up whatever you can before heading to the grocery store to restock with fresh items.

(Adapted Southern Living and an article they just featured on using 'leftovers'). 

Equipment:

Large saucepan

Mixing bowl

Ingredients:

Ends & pieces of any veggie you like, chopped:

-Peppers

-Cucumber

-Cherry tomatoes 

-Carrots

-Red onion or green onion

-Celery

-Mushrooms

Other "ends":

-cheeses

-feta

-leftover rotisserie chicken or extra chicken breast

-olives

-salad dressing

Instructions:

1. Wash your hands.

2. Boil 2-3 cups pasta unless you have leftovers from a separate meal.

3. Prep your veggies and herbs.

4. If you are boiling water, you can drop certain veggies (carrots, broccoli, snowless) in the pasta water for 1-2 minutes to "blanch" them, ie soften them.

4. Combine cooled pasta and veggies in a mixing bowl.

5. Add chopped herbs.

6. Add cheese and chicken.

7. Add your favorite, almost-gone, salad dressing.

8. Have it as a side, snack or meal!

That 70s Recipe

Today is supposed to be the first day of Spring.  I missed it. Cold, damp, overcast in Chicago. Nothing about the weather makes me want to venture outside the house--so looking in the pantry I came across a great standby for anyone when you are low on groceries, time and money--tuna fish!

I'm not real fond of some of the 70's classic food items, but there's just something about a great tuna fish sandwich on plain ol' toasted white bread.  I have since grown up a bit and like a more complex version with lettuce or arugula, sweet onion, and tomato thrown on top.

Whichever way you like it, this recipe is from Betty Crocker and comes as close to my mom's version as it gets!  Some folks like it with Miracle Whip (ugh!), sweet pickles or sweet relish.  Me…not so much, but you are welcome to adjust to your liking.

Easy, cheap, protein-laden, filling when nothin' is in the cupboards.

That 70's Recipe:  Tuna Fish Sandwich

Equipment:

Mixing bowl

Ingredients:

2 (6oz) pouches of white tuna fish

1/3 - 1/2 cup mayo

1 medium celery stalk, finely chopped

1 small onion, finely chopped

1 tsp lemon juice

1/8 tsp salt (plus more to taste if need)

1/4 tsp pepper

Optional:

Use Miracle Whip in place of mayo

Add 1-2 tsp sweet relish 

Add splash of red wine vinegar

Instructions:

1. Wash your hands.

2. Prep your veggies.

3. Combine tuna, mayo, celery, onion, salt, pepper, and juice in mixing bowl.

4. Toast your bread--white or crusty!

5. Begin assembly--simple or complex!

6. I added tomato, arugula, sweet onion.

7. Sit back for March Madness, even if you don't stand a chance to win the Buffett Billion!
8. Either way…take a bite!

After Gym Protein Blast

St Patty's Day is over! Hitting the gym for fun? Getting back in shape? Hoping summer is a reality? Don't let all your hard work and sweat go to waste!

Make sure you're fueling your muscles with nutrients and goodness. I know you can buy all kinds of formulations for protein shakes, but I find them super sweet, artificial in taste, loaded in carbs, and crazy expensive.  If you are living on a college budget, save some cash--just make your own--live better, eat better, save your money!

I developed this recipe because I love peanut butter on bananas and eaten with milk; and,  I couldn't stand the after-taste of the protein powder I was using at the time.  I use almond milk and Myoplex Lean to avoid high carbs and sugar.

Or try almond butter.

Got your blender? Go for it!

Equipment:

Nutri-Bullet or Magic-Bullet

Ingredients:

1/2 - 3/4 banana, sliced

1/4 cup peanut butter or almond butter

2 scoops lean whey protein (like Myoplex / EAS Lean 15)

1/2 cup almond milk

Large handful of ice cubes

Instructions:

1. Wash your hands.

2. Add everything to your blender.

3. Pulse x 30-45 seconds until smooth.

(Tip: I prep the whole concoction in the fridge the night before so that I just need to pulse everything the next morning as I head out the door! Just put a lid on it until ready to use!)

4. Have a great day!

Holiday Smarts

Holidays don't have to ruin your student budget.  Try to make the most of the festivities and time off to boost your financial status.  These tips and ideas made a lot of sense.  See what you think!

Holiday Smart Solutions from Cool Campus Living

Potato, Corn, and Leek Chowder

One of Jon's favorite types of meals is having a great soup or chowder with fresh bread or cheese toasts--preferably in a bread bowl--but I won't be making that today.  Winter has hit Chicago with a chilly wind that makes the low temperatures of 22 degrees seem below zero; and, there is nothing like coming in from the cold to a hot bowl of chowder, soup or stew.

If you plan ahead, most soups and chowders can be frozen in small tupperware portions that can easily be thawing while you head out the door.  The only caveat to making soups and chowder is the prep work--something you should be familiar with at this point if you have done any cooking from this blog.

Get your ingredients prepped and the fire started.  Let's do this!

(Adapted from Cooking Light's The Essential Dinner Tonight Cookbook)

Note:

Can be vegan or vegetarian if you exchange butter for olive oil and use vegetable broth!

Equipment:

Large 5 qt saucepan (like the one you have seen in previous blogs to boil pasta or eggs)

Dutch Oven (is also an option if you have one instead of the sauce pan)

Knife

Peeler

Mixing bowl (to soak the leeks clean)

Dutch Oven

5-Qt Saucepan

Ingredients:

2 Tbls butter

1 Tbls olive oil

1 1/2 cups leek, coarsely chopped, soaked in cold water (this removes the dirt), and drained.

1/2 cup celery, finely chopped

1/2 cup red pepper, finely chopped

1/3 cup of carrot, finely chopped

2 cups whole milk (I used 2%)

3 Tbls flour

3 cups of chicken or vegetable broth (I use bouillon for both space-saving / money-saving reasons)

2 lbs yukon potatoes, peeled and cubed (can place them in cold water to avoid turning brown if need)

2 cups of corn kernels, drained

1 tsp salt

1/4 tsp pepper

Pinch of fresh parsley

Hot sauce or cheese (optional)

Instructions:

1. Wash your hands. 

2. Read the recipe and get organized.

3. Clean, peel and prep all of your veggies.  Prepare you broth if you are using bouillon.

4. Heat your dutch oven or large sauce pan over MEDIUM heat with butter / oil.

5. Add leek, celery, red peppers, and carrots.  Cook for 4-5 minutes until softened.  Stir often.

6. Combine milk and flour in a small bowl with a whisk.

7. Slowly add the milk mixture to your veggies while stirring frequently.

8. Stir in the broth.

9. Add your potatoes, corn, salt and pepper.  Bring entire mixture to a boil.

10. Reduce heat to SIMMER for 20 minutes.  Cook until potatoes tender.

11. Add cheese, hot sauce and/or parsley.

12. Make some buttered toast or just have great Italian or French bread ready for dipping.