Create a Database

Last time I talked about meal planning, it was all about inventory and knowing what is in your kitchen. Again, this is extremely important when it comes to saving some moolah. By knowing what you have, you can actually use what you buy and not waste money on buying duplicates or buying more than necessary.


The next important part of planning is knowing what to do with what you have. You should begin to think of what you can make using items that you already have in your pantry. It is very helpful to create a database of recipes and meals that you can use to build your menu.

I know it sounds silly, but having a list of recipes and meals to choose from makes the planning process so much easier! You can build meals using what you already have then fill in the blanks with groceries.

I can't tell you how many times I've sat down to plan my meals for the week and have no idea where to start. I always ask my husband if he wants anything in particular and start there. His usual answer is, "Whatever you want," which is no help at all. So I turn to my inventory and see what I have on hand to see if I can make any meals using what is already there. See how that inventory comes in handy?

Now, you don't necessarily have to have a written list or even a collection if you feel you don't need it. I however have an awful memory and forget what I can make that is husband approved and what is required for the recipes. I also hate flipping through books trying to find a recipe and not being able to find it.

I've resorted to an online recipe manager that I absolutely love: Pepperplate. It is an app and an online database that makes recipe managing extremely easy. You can manually put in recipes from the web or your own collection. I have a few of my grandma's and mother's recipes that I have uploaded. But the best part is Pepperplate's affiliation with popular recipe websites, most of which I have pulled recipes from (i.e. Allrecipes, food.com, Eating Well, etc). You can copy the URL and the program will filter in the information along with any pictures. It actually has a meal planner of it's own! How convenient!

You can sync your computer account and phone together, so you are never without your database. I've pulled out my phone a few times to check the recipe to make sure I wasn't forgetting anything at the store. Please note I am not receiving any sort of compensation for reviewing this program, it is just what I use and am happy to share it.

I also use the old fashioned recipe box for paper recipes I haven't entered yet. Those are mostly acquired from my grandmothers, and I'll keep them just because :)

Do you have any recipe managers to share? Or alternate ways to keep recipes? Comment below!

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Creamy Tomato Soup

Fall is my favorite time of year. I don't necessarily associate food with fall, but I do enjoy one thing: soup. I could eat soup every day for every meal and be 100% okay with it, and fall is the perfect time for "soup season" to start.

This soup plays a special part in my cooking history. It was the first dish I had ever made from a recipe book. I was home with my dad one day when I was maybe 8, and I decided I was going to make lunch for us. My dad had told me previously that his favorite meal in school was grilled cheese and tomato soup, so that is what I wanted to make.

I found a recipe in a local church recipe book for tomato soup because, you know, warming up a can wasn't good enough. I had to improvise just a tad because my mother didn't have everything the recipe called for in the cupboard. After making a total mess in the kitchen, it came out okay. I had to call my Nana though to ask how to make grilled cheese...bless my dad's heart for consuming whatever was created that day. But hey, I make it all of the time now!

This soup is a bit more involved than just a can of soup, but it still very easy to make. I can throw it together in about 30 minutes. Also, for those of you who do not like tomato soup, I'd still give this a try. Trust me!

My favorite part of making this soup is sautéing the onions. It might be my favorite smell in the entire world, which is kind of sad. Just be careful to cook them slow so they caramelize, not burn. 

Mmmmmmm. 

Then add the cream cheese. I've found it is best to remove the pan from the burner and add the cheese in small chunks. It likes to stick to the pot, so again, slow is better with this too.

Pour in the soup and milk. The milk required is a 1:2 ratio since the cream cheese adds enough creaminess to the soup. You want to be able to taste a little tomato I suppose.

Looks gross, I know.

Whisk the mixture as much as you want. The more you whisk, the less cream cheese chunks you'll have. Personally, I like having a few chunks...it's like a surprise in your soup! But others like it smooth. It's up to you. 

See? that looks better :)

Then add the spices and voila! Leave it on warm for a bit, stirring occasionally.  Again, it likes to stick to the bottom so be aware.

While you are letting the soup sit on low, you have time for other important things, like making the grilled cheese!

Enjoy!! I hope you like it!

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