It's officially been one pay period, and I'm here to give you an update on my progress.
Since my last budgeting blog, I went to the bank to get cash for my two-week budget. I separated the cash into different envelopes, which I labeled with categories (groceries, diapers, date night, babysitting, play money, etc). Then, the tracking began.
We had an unexpected birthday party invitation, which any other time would have messed up my budget. This time, I pulled some cash out of the Play Money envelope and took my four-year-old shopping for a gift. I told him how much he could spend, and he did a great job staying within those boundaries. There were a couple of times I worried, as he found neat presents that were too much. But when I'd tell him how much the item was, then I'd ask him if that was more or less than the amount he could spend. I was really impressed as he figured that out on his own and kept moving on to see other toys. He kept track of which items were okay to buy, then after finding several he chose which one he wanted to purchase for the birthday girl. Can I just say how very impressed I am with my four-year-old? He did a MUCH better job than me. I would have seen a neat toy and thought, "Well, it's not that much more . . . " I'm so proud of my little guy!
Before I left for Utah, I pulled out what we had left of our cash and made sure John knew where it was, just in case he needed something. Our new two-week budget started while I was out of town. When I got home, one of the first things I asked John was if he had used the money I left for him or if he had used the debit card. He still had the cash, and he hadn't used the card.
Score! We stayed in budget and still had $10 left over!!!
So, Monday after preschool, I took the $10 and a bit of the Play Money and made a McSonic run. Rob & Anna had McD's Happy Meals & I had a treat from Sonic. After-all, we all need little rewards, right?
I read an interesting article in my last Prevention magazine. I can't remember the article's name, or the author - and since my hubby did some cleaning while I was gone, I'm not sure where the magazine disappeared to.
The article talked about adding more whole grains into your diet, and also cutting your calories as you work to lose weight. One suggestion was to switch from using white bread to whole wheat or corn tortillas. Each of these as enough grains to count as two servings towards your daily grains. I know I don't ever come close to meeting my healthy whole grain servings, so I thought I'd give it a try.
I purchased Li'l Guy Whole Wheat Flour Tortillas (10 count) and Li'l Guy Thick Style Corn Tortillas (36 count) - each for about $2.50. I also purchased romaine lettuce, avocados, tomatoes, fat-free refried beans, Miracle Whip Light, and light cream cheese.
My first attempt at a wrap sandwich started with a wheat tortilla. I spread a little bit of the Miracle Whip Light on it. Next came the Romaine lettuce, some thinly sliced tomatoes, and about half of a ripe avocado. I rolled it all up . . . and it was soo yummy! Since enjoying that wrap, I've looked up a few other healthy recipes. Enjoy!
Li'l Guy Sauteed Chicken Wrap
4 Li'l Guy Whole Wheat Tortillas
1 lb. Diced Chicken Breasts or tenders
3 c. chopped iceberg lettuce
1 c. shredded cheese
1/2 c. diced onion
1/2 c. diced tomato
1 Tbs. olive or vegetable oil
salt & pepper
In a large skillet, heat oil on medium high heat. Add chicken and diced onion. Saute until chicken is browned and cooked all the way through. Add salt & pepper to taste.
Seperate into four even portions and set aside to cool for five minutes.
Heat tortillas in microwave or in skillet. Place chicken mixture on tortillas and garnish with lettuce, tomatoes, and cheese. Top with salsa, ranch dressing, or light mayo. Roll up each wrap and serve.
Tuna (or Chicken), Avocado, & Bacon Wrap
4 slices bacon
1 (6 ounce) can solid white tuna (or chicken) packed in water
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1 tablespoon sweet pickle relish
1 tablespoon minced red onion
1/4 teaspoon paprika
black pepper to taste
1 avocado - peeled, pitted and sliced
1 tomato, sliced
2 slices provolone cheese
2 lettuce leaves
2-4 Wheat or Corn Tortillas
Cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
Meanwhile, stir together tuna, Dijon mustard, horseradish, relish, and red onion. Season with paprika and pepper. Divide this mixture between the tortillas. On each tortilla, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon. (If making four smaller corn tortillas, adjust measurements appropriately).
Turkey Vegetable Wrap
2/3 cup mayonnaise, light or regular
1/4 cup NAKANO® Seasoned Rice Vinegar - Red Pepper or Roasted Garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
6 (8 inch) flour tortillas, warmed
6 lettuce leaves, curly or red leaf
1/2 pound deli sliced turkey, plain or smoked
1 1/4 cups julienned jicama
3/4 cup julienned carrot
1 1/2 cups shredded Monterey Jack cheese
Alfalfa sprouts, chopped green onions or cilantro (optional)
In a small bowl, combine mayonnaise, rice vinegar, cumin and salt; mix well. Spread one tablespoon dressing over each tortilla; top with a lettuce leaf. Divide turkey, jicama, carrots, cheese and sprouts evenly among tortillas. Drizzle additional dressing over ingredients on each tortilla. Fold bottom of tortilla over filling; roll up burrito style.