Budgeting 101: An Honorable Responsibility

All members of a household hold a responsibility to be financially reliable.  But for a wife, it is crucial. One of my very favorite scriptures is Proverbs 31:10-31 and it lays it out very clear on what we are to do as the woman of the household.

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Proverbs 31:10-31New International Version (NIV)
Epilogue: The Wife of Noble Character
10 [a]A wife of noble character who can find?
    She is worth far more than rubies.
11 Her husband has full confidence in her
    and lacks nothing of value.
12 She brings him good, not harm,
    all the days of her life.
13 She selects wool and flax
    and works with eager hands.
14 She is like the merchant ships,
    bringing her food from afar.
15 She gets up while it is still night;
    she provides food for her family
    and portions for her female servants.
16 She considers a field and buys it;
    out of her earnings she plants a vineyard.
17 She sets about her work vigorously;
    her arms are strong for her tasks.
18 She sees that her trading is profitable,
    and her lamp does not go out at night.
19 In her hand she holds the distaff
    and grasps the spindle with her fingers.
20 She opens her arms to the poor
    and extends her hands to the needy.
21 When it snows, she has no fear for her household;
    for all of them are clothed in scarlet.
22 She makes coverings for her bed;
    she is clothed in fine linen and purple.
23 Her husband is respected at the city gate,
    where he takes his seat among the elders of the land.
24 She makes linen garments and sells them,
    and supplies the merchants with sashes.
25 She is clothed with strength and dignity;
    she can laugh at the days to come.
26 She speaks with wisdom,
    and faithful instruction is on her tongue.
27 She watches over the affairs of her household
    and does not eat the bread of idleness.
28 Her children arise and call her blessed;
    her husband also, and he praises her:
29 “Many women do noble things,
    but you surpass them all.”
30 Charm is deceptive, and beauty is fleeting;
    but a woman who fears the Lord is to be praised.
31 Honor her for all that her hands have done,
    and let her works bring her praise at the city gate.

What does this have to do with budgeting?  Well, it pretty much puts it right there in black and white, we are to manage our households.  Not by wasting, being lazy, nagging, passing blame or wasting away funds on frivolous things, or adorning ourselves in the latest of fashions.

This is a pretty big responsibility over all, if you think about it.  The world tells us all these pretty little lies to get us to spend when in reality, we are to be mindful and manage wisely.  Our beauty comes from within and from honest work and care and wisdom.

Here are some things to be aware of and put into practice:

  • Think first, never impulsively.  Is the item a Want or is it a Need?
  • If it is a need, what is the priority?  Be honest, talk about it with your spouse or accountability partner.
  • Save that change.  I use an old coffee can that I throw my pennies and change in, it does add up!  (Plus I use it for weekly egg money to pick up our fresh eggs.)
  • Plan your meals!!!!  It really doesn’t take long, meal prepping will become a habit in no time.
    • Plan at least 2 weeks in advance work your way up to a month at a time.
    • Cut down on quick runs to the grocery store.
    • Meal Prep
  • Buy in bulk in season and learn to freeze, can and dry food.
  • USE COUPONS!  Now days it’s fairly easy to use apps on your phones.  My favorite is ibotta!
    • Go to https://ibotta.com/
    • Download the app for your phone.
    • Feel free to use my referral code: phjhroe
    • Earn cash that you can put in your account from coupons, and shopping you have to do.
  • Resale!  Whether buying or downsizing!  Use the MarketPlace app on Facebook or go to your local resale shop!
  • Plan a No Spend Month!  I will be writing more on this in the future.
  • Choose to fix meals at home instead of eating at restaurants or fast food.  Your body and your wallet will thank you!
  • You don’t need a gym!!! Find activities that keep you active that you enjoy! Walk, bike, fish, garden… you get the idea.
  • Buy Local and find your local farmer’s markets.  You are helping them, they are helping you.
  • Use your talents to bring in extra money.  I love etsy.com!  Do you cook? Crochet? Knit? Sew? Write? Garden?
  • Cut the cable cord!  There are many ways you can spend your time without the TV, but if you do need it, antennas and internet can fill that void.  In the meantime, enjoy a board game with your spouse and or kids.
  • Make it a goal to be “God Sufficient”.  Meaning, don’t put the priorities of the world before the priorities of the Lord.
  • Most of all, pass these down to your children and your children’s children.  Give them the wisdom of how to budget and be responsible to avoid the pitfalls of being foolish.

Until Next Time,

Mrs. Kay L. Rice

 

Meal-Prepping: Chicken or Eggplant Parmesan Casserole

The month of July has been a very busy month.  Our class unfortunately was cancelled due to everyones schedules. But I wanted to make sure these very simple and yummy recipes got in your hands.

The same ingredients can be used for both the chicken or the eggplant parmesan. Substitute one for the other.

Ingredients:

  • 2-4 frozen lg boneless skinless chicken breasts or 1 medium eggplant sliced thick.
  • 1 28 ounce can of crushed tomatoes
  • 1 tbsp dried or fresh basil
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 2 cups shredded mozzarella cheese (Optional)
  • 1/4 cup Parmesan cheese
  • 2 tbsp olive oil
  • 1/2 cup breadcrumbs (OR 2 cups of rice krispies)
  •  1 gallon bag
  •   1 quart bags

Directions:

  1. Write the name of your recipe on the gallon bag as well as cook 8 hrs low.
  2. On the small bag write ‘Toppings’.
  3. Put your bread crumbs or crushed rice crispies in the small bag, add your Parmesan cheese and squish it through. If you want mozzarella cheese add it in this bag as well.
  4. Seal pushing out all air and set aside.
  5. Put your frozen chicken 🐔 or sliced eggplant in the big bag.
  6. I also will sprinkle fruit fresh or a little lemon juice on the eggplant to prevent Browning.
  7. Now add in your basil, garlic, pepper, olive oil and tomatoes over your chicken.
  8. Carefully add your topping bag on top.
  9. Seal pushing out the air.
  10. Put in the freezer.

Day before cooking, that in the refrigerator.

Day of cooking. 

  1. Carefully remove topping bag, set aside.
  2. Dump contents of the large bag into your Crock-Pot. I use my casserole Crock-Pot for this recipe.
  3. Evenly spread everything out.
  4. Sprinkle the contents of the topping bag over top.
  5. Cook on low for 7-8 hrs.
  6. NOTE: You can also wait to put your toppings on about an hour before serving.
  7. Serve over pasta if you like.

Enjoy!

Until next time,

Mrs. Kay L Rice

Meal-Prepping: Maple Glazed Chicken

Crock-Pot cooking and meal prepping doesn’t need to be tedious and boring.  The idea is to plan ahead so you can enjoy meal time.  Here is a very quick and delicious meal.

Ingredients:

  • 4-5 chicken breasts
  • 1 cup of Dijon or Spicy brown mustard
  • 1/2 Cup of REAL Maple Syrup
  • 2 tablespoons of red wine vinegar
  • 2 cloves garlic thin sliced
  • 1 gallon freezer bag

Directions:

  1. Write on the bag Maple Glazed Chicken with your date. Also write 8 hours low.
  2. Put your frozen chicken 🐔in your bag.
  3. Add in all of your ingredients and squish the bag to cover the chicken.
  4. Seal bag pushing out as much air as possible.

Day before cooking that in the refrigerator.

Day of cooking put contents of the bag in your Crock-Pot.  I use my shallow casserole Crock-Pot for this recipe.  Cook for 8 hours on low.

Enjoy!

Until next time,

Mrs. Kay L Rice

The Best Spicy Pickled Eggs

The Very BEST Spicy Pickled Eggs

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By now you know that here at the Rice household, we love a little kick to our foods, from my husband’s homemade hot sauces, to our home made jams to our food in general.

A treat from our childhood is Pickled Eggs!  Yup, it may sound weird but I bet y’all have seen them in bars, stores, country places.  There are Beet Eggs (pink/purple), mustard eggs (yellow), Cider Vinegar eggs (kind of a cider color), but my favorite are SPICY PICKLED EGGS.  Yum!  Please note that the picture you see here, has already been opened and enjoyed… It barely made the 3 week mark.

Here is my recipe, and yes, this is a water bath canning recipe.  If y’all don’t want to mess with the water bath canning then stick them in the refrigerator for 3 weeks before digging into them.  Canning them lets you keep them in the pantry until you are ready to dig in!

Ingredients (for a one gallon batch):

  • A bunch of hard boiled (solid) eggs.  Since I like to can in gallon jars, I make about two dozen.   Make sure your hard boiled eggs are not “split” and that the yokes are solid, they can not be soft or runny.
  • Quart or Gallon canning jar
  • 1/4 cup of sriracha sauce
  • 4 whole cloves (crushed) garlic
  • Peppers.  I used 2 Roasted Mexican Hatch, 1 red habanero and 2 green habaneros oh and a red jalapeno I had on hand. Chopped but not so fine that they disappear.  I like big pieces.
  • White Vinegar

Directions:

  1. Like I stated above, make sure your hard boiled eggs are firm all the way through.  Do not use squishy or one minute eggs, this would be very, very bad.
  2. Take your sterilized jar/jars and in the bottom, put your peppers, your crushed whole garlic, and your sriracha sauce.
  3. Now put in your hard boiled eggs (yes the shells off and rinse them).
  4. Place them in the jar until it fills about 1 1/2 inches from the top but don’t squish them down, let them lay naturally on top of each other.
  5. Now fill the jar up with the vinegar until you have your eggs covered and it should be 1/2 an inch form the top.
  6. Wipe of the jar rim and place your lid and ring on TIGHT.
  7. Now if you are not wanting to can them, put them in the refrigerator and AVOID the urge to break into them before the 3 week mark.  The longer they sit, the better they are.
  8. But If you have lots of eggs (gotta love it when the hens are working overtime) you will want to water bath can.
  9. Get your canner with enough water to cover the lid by 1 inch of water.  Make sure it won’t spill out when boiling.  Because of this you may want to use quart jars.
  10. Lower your jars in the water bath canner and put the lid on.
  11. Once your canner comes to a rolling boil, start timing.
  12. Quarts need 20 minutes of a water bath, gallons need 30 minutes.
  13. When the time is up, very gently remove your jars from the canner and place somewhere where they won’t be disturbed for 24 hours.
  14. The pops mean you have a good seal.
  15. Anything that hasn’t sealed put in the refrigerator and those will be the first you eat.
  16. After 24 hours, you can move your jars to your pantry until you are ready to dig in and enjoy!
  17. Once the jar is opened, I always put them in the refrigerator, but trust me they really don’t last long because they get eaten up pretty fast.

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I hope you enjoy this recipe and please let me know how you like it.

Until next time,

Mrs. Kay Rice!