January is synonymous with new beginnings, and that is certainly true for my life right now. For the past twelve years, I have worked as the VP of HR & Accounting and been a part owner of my family’s business, KRC Machine Tool Services. I am grateful for the people I have met and worked alongside for many years and for the comfortable living that my job has provided for me. However, I feel that my calling in life is to help people save money and get out of debt. So, by the end of February, I will be completely self-employed and putting a full-time effort behind Strong Tower – teaching Meal Planning and Coupon Workshops and doing financial coaching. Equal parts exciting and scary!
For the past seven or eight months, I’ve essentially been working a job and half, trying to ramp up activity with Strong Tower while working full-time at KRC. I’ve definitely been better about Meal Planning during this time, because I’ve had to be! Certainly Meal Planning saves money, but its main benefit is saving time and stress. However, because I’ve been SO busy, I haven’t been as diligent as I could be with keeping up on the deals for my family and maintaining my coupon binder. I’ve been so occupied teaching others, that it’s been difficult to find time to do it for myself!
That is going to have to change! Once I’m completely self-employed I will certainly have more time to check out the deals and shop more stores. I’ll need to because there’s going to be a decrease in our family’s income until Strong Tower starts really taking off. Yes, we’ve got a good cushion in our savings account so I won’t have to worry too much, but I don’t want to dip into that unless it’s absolutely necessary. So I will definitely be practicing EVERYTHING that I teach and preach to others – Budgeting, Meal Planning, Stockpiling, Freezer Cooking, and Super Couponing!
The one thing that I tell people in my classes is that the more savings techniques you apply together, the bigger your return will grow. All of us have different family, income, and job situations. Some people have more time to devote to Couponing and Meal Planning than others. The nice thing is that you can easily pick and choose how much of it you want to do and which strategies you want to apply. When you have a change in income, schedule, or family dynamics, you can easily change what you’re doing with Meal Planning and Couponing to adapt.
The lesson here is not to beat yourself up over how you’re not doing everything you can to save money. Take a good look at your money and life situation and decide how much time you can devote to Couponing and Meal Planning. Hey – no one’s perfect! (Least of all, me.) Can I get an “Amen”?
Here’s my Meal Plan for this week.
Monday ~ Fish Tacos. They remind me of being on vacation with my husband in Maui, where I first tried them. With it being freezing outside, I’ll give myself a little mental vacation!
Tuesday ~FFY (Fend for Yourself!) I will probably eat out at Panera or my favorite cheap Chinese restaurant. I am helping teach Financial Peace University at my church tonight. I love helping people get out of the bondages of debt!
Wednesday ~ FFY (Fend for Yourself!) Bible Study. I have several freezer meals that I can pick from for dinner – turkey noodle soup, chili, or Mom’s split pea soup.
Thursday ~ Weeknight Deviled Cornish Hens. I found this recipe in the USA Weekend magazine that comes in my Sunday paper. It sounds easy and delicious! I’ve included the recipe below.
Friday ~ Turkey Stroganoff served over egg noodles with peas.
Saturday ~ Baked Salmon with garlic mashed potatoes and broccoli
Sunday ~ Tomato basil soup with grilled ham and cheese sandwiches on rye bread.
Weeknight Deviled Cornish Hen
• 2 Cornish game hens (1½ to 2 pounds each), cut down the back with kitchen shears to butterfly
• 1½ tsps. olive oil
• 1½ tsps. dried thyme leaves
• ¼ cup dry plain bread crumbs
• Salt and ground black pepper
• ¼ cup Dijon mustard
Adjust rack to lowest position and heat oven to 425 degrees.
Meanwhile, heat oil in a small skillet over medium-high heat. Add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
Lightly sprinkle hens all over with salt and pepper. Place on a rimmed baking sheet large enough for them to comfortably fit in a single layer. Brush hens with mustard and sprinkle with bread crumbs.
Roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes. Let rest 5 minutes. Halve and serve.
Makes 4 servings