Turkey Soup Recipe

What exactly is your plan for the bones of your leftover turkey? I know what I always do… make turkey soup! My version is super easy, fast and frugal!

Turkey Soup

1 picked over turkey
Veggies…whatever you like (we use carrots, onions, potatoes, okra…seriously whatever you like)
1/2 cup rice
leftover turkey

Put turkey in a really big pot and cover with water. Bring to a boil and then lower down to a simmer for about 2 hours. Push the turkey down as it starts to tenderize (is that the right word for it?) and break down.

When the turkey is pretty much just floating bones, drain the stock into a colendar. Throw out all the bones (you can keep the meat if any meat is leftover) and put the stock back on the stove.

Season with salt and pepper and add all the veggies and turkey in. Simmer until the veggies are nice and soft. Add rice about 15 minutes before you intend to eat.


Super easy, super frugal!

What do you do with your leftover turkey?

My name is Heather and I am a frugal mommy saving money! Want to learn a bit more about Family Friendly Frugality? First subscribe to FREE daily emails. Next, learn more about our frugal blog by reading our about me post or read the popular series Our Story. Or jump in head first and learn how to reduce the family grocery budget, play the drugstore game, or catch up on the hottest frugality finds!

Silly Silly Applesauce Muffins

This morning I decided I was going to take advantage of the “extra” hour given by DST and wake up earlier than my kiddos. I only ended up getting 40 minutes (try telling my kids we get an extra hour of sleep..they aren’t buying it!), but they were the most productive 40 minutes I’ve had in a LONG time.

In 40 minutes, I:

1. Read my Bible Verses
2. Did a quick 10 minute exercise DVD from Netflix
3. Took a shower!

The only thing that would have made the morning more productive is if breakfast had been ready by the time the kids woke up. Noah requested Silly Silly Muffins, and unfortunatley I have no recipe for that (what kind of mommy am I!). I was able to convince him that Applesauce Muffins were really quite silly…so we pulled out the ingredients and got to work! Here’s our recipe:

Silly Silly Applesauce Muffins
(we use cupcake liners and it makes about 12)

  • 1 1/2 cups flour (we do half wheat half white)
  • 1 tspn baking powder
  • 1/2 tspn baking soda
  • 1/2 tspn salt 
  • 1 tspn cinnamon
  • 2/3 cup brown sugar
  • 2 1/2 tbspn butter
  • 2 cups apple sauce
  • 2 small apples diced
  • 2 eggs
  1.  Preheat oven to 350 degrees
  2. Mix dry ingredients together
  3. Add wet ingredients and apples and mix until batter is just moistened
  4. Line cupcake pan with liners and spoon in batter
  5. Bake for 20-22 minutes
  6. Let cool and enjoy!
I thought this recipe would be a great addition to the frugal recipes here on Family Friendly Frugality! 

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Comforting Potato Soup!

So yesterday I was checking out one of my favorite frugal recipe blogs $5 Dinners.

I came across this super simple recipe for Potato Soup and had to try it. I’ve made potato soup in the past and it was a total failure. This is amazing. I highly encourage you to try it! Super cheap, easy and quick.

I changed things up just a tad, so here’s my version.

Adapted from Connie’s Potato Soup For 10
Connie from Smockity Frocks on $5 Dinners


  • 10 potatoes
  • 1 lb sausage (I used Jimmy Dean Sage)
  • 1 can cream of chicken soup
  • 1 onion (diced)
  • 1 cup cheddar
  • 2 cups cooked broccoli (frozen or fresh, just make sure it’s steamed to be pretty soft)
  1. Peel and cut potatoes into small cubes
  2. Put potatoes into a pot and cover with water (just a bit over the potatoes)
  3. Set to boil 
  4. Meanwhile, brown onion and sausage seperately
  5. When potatoes are soft…DO NOT DRAIN. Add sausage, onions, cheese, cream of mushroom soup and broccoli
  6. Let simmer until you are ready to eat! It will naturally thicken
Let me tell you, this is even better the next day. I meant to take a picture of my bowl, but I couldn’t stop eating it long enough!
Perfect for a chilly fall day and to get rid of those potatoes sitting on your counter! My husband ate an enormous bowl and my daughter even ate it! My kids are NOT soup eaters (I might have told her it was cheese soup LOL)

Guest Post: Fun Halloween Treats!

Guest Post by Jessica from I’m Not Your Everyday Average Mom

This weekend my family and I are going to do some fun baking!!
We made homemade chocolate last night which my son got a kick out of!
Today we are going to pick some fresh apples from an orchard and make a caramel apple pie!
And to top it off we are going to go pick out our pumpkins and carve them tonight!
I love doing fun family activities!
With all of the baking, making, and creating we are doing this weekend I got to thinking about what kind of OTHER stuff we could do!
I found some really fun treats that would be so fun to make, alone or with kids!
Cooking with kids is a great learning and teaching tool as well!
The teacher in me LOVES that aspect, and the mother in me loves the family time and togetherness!
  • Apples
  • Slivered almonds
  1. Just quarter and core an apple, cut a wedge from the skin side of each quarter, then press slivered almonds in place for teeth.
    • vegetable dip
    • 4 long carrots
    • 1 medium carrot
    • softened cream cheese
    • sliced-almond
    • baby carrots
    1. To prepare them, just fill a serving bowl with your favorite vegetable dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.
    2. With a paring knife (a parent’s job), cut a flat, shallow notch in the tip of each carrot. Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.
    3. Stick the fingers in the dip, as shown, and serve with plenty of peeled baby carrots for dipping.
    • 1 small seedless watermelon
    1. Use a vegetable peeler to remove the entire green rind, exposing the inner white rind.
    2. Slice off the bottom of the melon to create a flat base that will keep it from rolling. With a toothpick, outline squiggly furrows that resemble the folded surface of a brain.
    3. Finally, carve narrow channels along the tracings with a sharp paring knife (a parent’s job) to expose the pink fruit beneath the rind.
    • English muffins
    • Pizza sauce
    • Black olives
    • Scallions
    • Red or green pepper
    • Cheese sticks or slices
    1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
    2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
    3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.
    4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.
    • 3.4-ounce box vanilla pudding mix
    • Jelly beans
    • LifeSavers Gummies
    • Plastic eggs
    • 2 empty egg cartons
    1. Prepare the pudding according to the package directions. For each eye, fit a jelly bean into the center of a LifeSavers Gummies candy and place it in a plastic egg half.
    2. Fill the egg cup with the pudding, then place the egg halves in an egg carton in the freezer until they’re firm (about 3 hours).
    3. Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes.
    4. With the back of a fork, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you’re not serving them right away, place the eyes in a freezer-safe dish in the freezer until you’re ready.
    • 2 Kiwi fruit
    • 1 cup of limeade (we used a natural brand without artificial color)
    • 1 tablespoon of honey
    • 8 3-ounce paper or plastic cups
    • Popsicle sticks
    1. To make a batch, cut a ripe, peeled kiwi fruit into chunks. Blend the fruit chunks with 1 cup of limeade and a tablespoon or so of honey until the mixture is somewhat smooth (some small lumps are fine).
    2. Slice a second kiwi into eight thin pieces and press them into the bottoms of eight 3-ounce plastic or paper cups. Pour the blended mixture into the cups, filling them each about halfway.
    3. Place the cups in a Pyrex baking dish and cover them with foil. Insert a popsicle stick through the foil and into each cup (the foil will hold the sticks in place) and freeze the pops until solid, about 4 hours.
    4. When you’re ready to remove the pops from their molds, you can loosen them by briefly dipping the bottoms of the cups in warm water if necessary. Makes 8.
      • FOR 8 SERVINGS:
      • 1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)
      • Food coloring
      • 4 tablespoons sugar
      • 8 gummy fish
      • Seltzer water
      • Lemonade
      • 8 gummy worms
      1. MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.
      2. COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (we used 3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.
      3. ASSEMBLE THE DRINK: Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon as shown.


        Cocktail wieners
        6-inch tortillas
        Ketchup or mustard


        2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
        3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
        4. Roll each wiener in a tortilla strip and secure with a toothpick.
        5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.
        • Food Coloring
        1. Bake a batch of classic cupcakes.
        2. Spread a coat of light orange icing (we stirred drops of yellow and pink food coloring, and just a touch of green, into 2 cups of buttercream frosting until we had a hue we liked) on a dozen cupcakes.
        3. Use a pastry bag fitted with a number 10 round tip to top them with fat zigzags. It works best to first pipe two zigzags down the middle and then fill in the sides.
          Hope these give you some fun ideas!!!
    5. Jessica lives in Eastern Washington and is a former teacher now stay at home mom to two little ones!! Her family, being a Young Life leader, and blogging are her passions! She loves to blog about online deals, freebies, product reviews, giveaways and anything else life decides to throw her way! Visit her website at I’m Not Your Everyday Average Mom!

Tot Tuesday: Yummy Nachos!

Make a Healthier Version at Home!

So today’s Tot Tuesday WAS going to be Halloween themed, but my little helper just wasn’t in the mood. So instead, this week I bring you a fun kid friendly recipe!

My kids would seriously eat the same exact thing for every meal every single day if I let them. It takes some creativity to jazz things up!

We love nachos, so sometimes I make some right here at home. Corn tortillas are incredibly inexpensive, and making your own chips is a lot healthier than buying a bag at the store. Of course, if you are looking for something quick and convenient, using store bought chips is not really that big of a deal!

Forgive the cell phone pictures. I still cannot find my camera upload cord!

Bean and Cheese Nachos

-10 corn tortillas (this makes a fair amount of chips for 4 people)
-cooking spray
-beans (refried, pinto, homemade, canned…whatever your family enjoys)
-cheese (we prefer shredded cheddar)
-shredded lettuce
-1 diced tomato

1. Preheat oven to 450 degrees.

2. Stack all of your tortillas on top of each other. Cut into quarters.

3. Spray the tortillas with cooking spray and move them around so they are all pretty evenly coated. Sprinkle with salt

4. Lay the tortillas out single layer on your cooking sheet (you might need more than one) and place in the oven

5. Cook for around 10 minutes, check them often. Sometimes mine need more, sometimes they need less. You’ll know when they are done because they will start getting slightly browned.

6. Allow the chips to cool a bit and place on plates.

7. Top with beans, cheese, lettuce, tomatoes, and anything else you might want!

8. Enjoy!

If I were making these for dinner, I probably would have added some meat as well, but for lunch just the beans was protein enough!

It’s pretty simple and really doesn’t take that much longer to whip up than some sandwiches!

5 Minute Tostadas

By popular demand, I’m going to start posting some of my most frugal recipes on Family Friendly Frugality. I’m no gourmet, and I’m also not a health nut. I do know how to make a cheap meal that tastes good though!

Tostadas are an an easy easy dinner option when you need to get a filing meal on the table fast. My husband raves about my tostadas. They are so incredibly simple, so it’s a meal I don’t mind making on demand. (my husband NEVER demands anything of me, but you know what I mean!)

5 Minute Tostadas

  • 1-2 corn tortillas per person (If you want to make this even easier, you can buy pre-fried corn tortillas at the store…they aren’t as good)
  • refried beans (I either make my own or buy the fat free in the can)
  • shredded cheddar
  • shredded lettuce
  • diced tomato
  • vegetable oil
  • salt and pepper
  1. Heat up enough oil to cover the bottom of your frying pan. You want it pretty hot. Test it by sticking the tip of a tortilla in…if it immediately starts to bubble, it’s good. 
  2. Using your tongs, place tortilla in oil. Let cook about 30 seconds each side and place on a paper towel to drain after (the tortilla SHOULD be hard and flat)
  3. Heat beans and spread a layer of beans onto each tortilla
  4. Top with cheese, tomatoes and lettuce
  5. Generously add pepper and just a teeny bit of salt
  6. Serve with rice or a salad
Super easy! I’m not going to claim it’s the most healthful meal. It’s quick, easy and cheap though! Add more veggies if you like, get creative with sides. Use refried black beans. Add meat! Change it up and make it your own!
Happy eating!

The Best Chocolate Chip Cookie Recipe EVER!

Best Chocolate Chip Cookie Recipe

This is THE best chocolate chip cookie recipe on the internet! Guaranteed to make your house the “cool” house. Try the best chocolate chip cookie recipe and let me know what you think!


Today we’re going to talk about cookies. Not just any cookies, but CHOCOLATE CHIP COOKIES (yes that word is bolded, italicized AND underlined…if I could add sparkles to it I would have).

Before I had kids, I was on a mission to find the BEST Chocolate Chip Cookie recipe ever.

I had visions of my children declining invitations to friends houses, instead saying “No, come over MY house. My mom makes the best chocolate chip cookies ever“.

Of course, I’d have my hair curled and be wearing a pretty dress with heals and a frilly apron. More than happy to bake cookies for all the neighborhood kids.

Well so far, that hasn’t happened. Give it time though, my kids are only 3 and 1. However, I do believe I’ve found the perfect chocolate chip cookie recipe.

It’s not just about the ingredients! Oh no. It’s also about the techniques!

Get your printer ready for this one!

Best Chocolate Chip Cookie Recipe
adapted from this recipe



  • 1 cup of melted butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 teaspoon cinnamon




  1. Melt the butter in the microwave (be sure to use REAL unsalted butter)
  2. Cream together the butter, white sugar, and brown sugar until smooth. 
  3. Beat in the eggs one at a time, then stir in the vanilla. 
  4. Dissolve baking soda in hot water. 
  5. Add to batter along with salt. Stir in flour and chocolate chips
  6. Place batter into refrigerator for at LEAST 1 hour, preheat oven to 350
  7. Take out the dough and drop by rounded tablespoon fulls onto an UNGREASED cookie sheet
  8. Let bake for 15-17 minutes, checking often until the edges are browning and the middle is just barely set. Don’t overcook! They cook a little more once you take them out of the oven.


As my son would say DELICIOUS!

I guarantee your house will be the hot spot if you bake these cookies! It makes a pretty large batch so you can even freeze some of the dough in portions.

Sometimes, if I’m feeling really ambitious, I’ll go ahead and freeze the dough in balls on a cookie sheet. Than I place the balls in freezer bags so I can just pull out however many cookies we want at that time.

Made to order homemade cookies! Doesn’t get much better than that!

(if you are looking for more chocolate chip goodness, don’t miss out on these chocolate chip caramel cookie bars OR this chocolate chip cookie pie!)

Well okay, maybe it does:

Isn’t she precious?!
Tot Tuesday: Best Chocolate Chip Cookies EVER!
  • 1 cup of melted butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 teaspoon cinnamon
  1. Melt the butter in the microwave (be sure to use REAL unsalted butter)
  2. Cream together the butter, white sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Dissolve baking soda in hot water.
  5. Add to batter along with salt. Stir in flour and chocolate chips
  6. Place batter into refrigerator for at LEAST 1 hour, preheat oven to 350
  7. Take out the dough and drop by rounded tablespoon fulls onto an UNGREASED cookie sheet
  8. Let bake for 15-17 minutes, checking often until the edges are browning and the middle is just barely set. Don’t overcook! They cook a little more once you take them out of the oven.


Guest Post at $5 Dinners-Chicken with Rice

One of my favorite frugal dishes is Arroz Con Pollo (Chicken and Rice). A total comfort food for me and my family, it’s a low cost meal that doesn’t feel low cost at all. I’ve tweaked this recipe a lot over the years and I’ve finally settled on a version of it that my family loves. With cooler temps about to set in, it’s the perfect meal to cozy up with on a cool fall night. Serve alone or with some pinto beans and a salad.

Head over to $5 Dinners for the recipe!

How to turn one $5 whole chicken into at least 6 meals

So you know those tiny little whole roasting chickens at your supermarket? Those chickens are a frugal gal’s best friend. They go on sale for $.77 a lb every couple of weeks and a good sized one ends up being around $5-$6(stock up at around $.77 a lb!). So why is that chicken a good deal when I can get a pound of ground beef that is only $2.94?
That pound of ground beef might feed your family for one night…but I’m going to tell you how that little chicken can feed your family for at least SIX meals.

You do need a few other ingredients, but luckily they are things most of us have on hand already


  • 1 whole chicken
  • 1 tbspn olive oil
  • 1 onion (diced)
  • 3 carrots (rough chopped)
  • 4 stalks celery (rough chopped)
  • Salt&Pepper
  1. Preheat oven to 325 degrees.
  2. Place chicken in a roasting pan either on a rack or just ball up some aluminum foil and set it up on top of the balls. Drizzle the olive oil over the chicken and season with salt and pepper.
  3. Bake in the oven for 1 hour and 45 minutes.When the chicken is done, let it cool.
  4. Pull off the skin and discard. You can pull off the breasts and dice them and shred the rest, or just shred it all. I like to portion it out into bags in 1 cup portions and freeze.
  5. Now fill a big stock pot with 6-8 cups of water. Put the chicken, celery, onion and carrots in the water. Season the water with salt and pepper (chicken broth is generally pretty salty, you’ll know after it is cooked if it is to your liking). Bring it up to a boil and then bring it down to a simmer. Let simmer for 2-3 hours on the stove until the bones are totally falling apart.
  6. Drain the broth and portion it off in one cup portions into bags or plastic containers, and freeze. If you like, you can also separate out the veggies and serve them for dinner. They will be super tender and flavorful, but you probably want to eat them right away because they won’t taste as good reheated.

Use the chicken for pizzas, tacos, in casseroles or on salads. The broth can be used in any recipe that calls for chicken broth.

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