Cream of Millet & newest layout

Here's the Cream of Millet recipe that Tanya was asking about. this is really yummy and yes, my children really do love this!!! We eat it at least once a week. It's so cheap, so quick, and so healthy! Serve with a glass of milk!

You might need to adjust the amounts used, but keep everything in proportion or you'll end up with a mess. I need to up my recipe, because my kidlets are eating more.

6 tbps. millet
1/2 tsp. salt
2 cups water (* watch directions closely*)

Grind millet to fine flour in coffee mill. Pour 1 ½ cups water into saucepan. Bring to a boil. Whisk millet and salt into remaining ½ cup water. Gradually whisk grain mixture into boiling water. (optional: cover, remove from heat and let stand overnight for improved nutritional benefits).Return to boil.Turn heat very low, cover, and simmer until done – about 10 minutes.

And here is the layout that I ended up with for tonight's speed scrap.

Pocket Full of Goodness or PFOG

These little goodies are going to become a staple in our house very quickly. I got the idea for them from Linda at Radical Debt Elimination. Her video is great and has so many ideas for saving money!

So, what is a PFOG, you may ask. That would be the acronym for Pocket Full of Goodness. I decided to coin the term because of them being such a favorite around here lately. Another thought that came to mind for a name was "Leftovers in a Pocket", but that wasn't as cute. LIAP?! Nah.

Tonight I think we'll have oriental PFOGs.

What can you put in a PFOG?

pizza fixin's - cheese, pepperoni, sauce
bbq chicken
broccoli, chicken, rice

or any leftovers.

*I'm amending this to say that these are perfect for on the go meals. When you know that you are going to be in the car, running errands, at a friends, etc., these are a go-to meal! Veggies, protein, and starch all in one. Bring these and your mason jars of water/ice and you are set to be on the road for a while!

Here's the recipe that I use when making the dough. It's altered a little from Linda's, because I wanted a sweeter dough.

2 cups warm water
3 tbsp. yeast
1/4 c. sugar
all-purpose flour - as much as you need to clean the sides of your mixing bowl.

Now, I realize that some of you may be having a conniption fit that I'm using white flour! believe me, I know - me, too. But, it's cheap and makes yummy biscuits. I've almost perfected my biscuits!! Now, I think I will try this with 1/2 wheat, 1/2 white. I prefer the white flour for some things because it makes a softer dough.

this makes about 24 PFOGs, so split it up into 24 little balls. Then flatten them out in your hand and fill. I put about a heafty spoonful of filling in each, the cinch around teh edges. Bake at 350 for about 18 minutes.

Big P wants me to make some with breakfast fixings. I'll do that soon and keep them in the fridge and freezer for Sunday morning breakfasts. He usually makes Sunday breakfast, but I can do this to give both of us a break.

Oh, for lunch we had beef/pineapple/coconut stir fry (w/ cabbage, broccoli, and green beans). I think this would make a yummy PFOG.