Tips: Saving Money on Shaving

One of the most annoying things in the world to me is having to buy new razor blades. Its not the actually purchasing, its the price. For around $8 you get a new razor handle and 2 blades. If you want to purchase a new set of cartridges, you're looking at anywhere from $14 - $17 - approximately the cost of 2 whole new razors. Its disgustingly expensive.

I have, however, found a way around this. I like to use the Schick Quattro for women (SQ4W). A new razor is just over $7 and a new pack of 4 heads is around $12 (prices will obviously vary depending on the store you go to). On a recent trip to Wal*mart I found a pack of 4 "disposable" SQ4W for around $6. I dislike many disposables because they handle is plastic and often oddly shaped. Since I was trying to save money and didn't want to pay double that for the same amount of razors, I went ahead with my purchase. When I got home, I found that the razor heads are not, in fact, attached to handle like so many others are. I was able to place the heads in the empty cartridge, pop the handle off, and replace it with my original handle that fit perfectly (as one would assume it would).

The disposable razors - so far - have lasted just as long as their more expensive sister and I don't feel quite so guilty about throwing them away when the time comes.

Obviously you could just buy the razors and use them as is, as well. I find all those extra razors laying around under the sink annoying.

So there you have it. If you're looking to save money on razors, look for the disposable version of the ones you already have and look to see if the head detaches.

Broccoli Cheddar Soup

This is one of my favorite soups to get at a sandwich shop and imagine my surprise when I found out how easy it was to make at home! 


 You will need...

1 2 lb block Velveeta processed cheese, cubed (this should be done ahead of time as it is time consuming)

3 cartons low sodium chicken stock

1/2 medium white onion, finely diced

1 carrot, peeled and shredded

2 cloves garlic, minced

10 slices bacon, roughly chopped

2 small bags flash frozen broccoli florets

5 sprigs thyme

In a large soup pot brown bacon bits (should be chopped while raw). When bacon is cooked through and crisp, remove and drain grease. Place pot back over medium heat and put in 1 tbsp butter and 1 tbsp vegetable oil. Sautee onions, carrots and garlic until tender but not browned (you may want to throw the garlic in after the onion becomes translucent so it doesn't burn). Pour in 2 cartons of stock - bring to boil and reduce to simmer (BTBRTS! Thanks Chef Anne Burrell!). Tie thyme with kitchen twine and toss into soup. Let it simmer for about 20 minutes to let the flavor develop, remove the thyme and dump in the broccoli. Bring back to a boil, when broccoli is tender and cooked through (another 15-20 minutes or so) turn off burner and begin putting in handfuls of cheese, stirring constantly. Its important to be sure the burner is off as you do not want the cheese to curdle. Once all of the cheese is in, return burner to low and stir until cheese is fully integrated. If its too thick for your liking you can add addition stock warmed in a separate pan. Turn off heat and sprinkle in bacon, mix well and serve.

Another way to do this, if you prefer a smoother soup without the chunks of broccoli, is fish out the broccoli with a slotted spoon after its been cooked and blend it in a food processor or blender. Another option - if its available to you - is to blend it right in the pan with an immersion blender. This will still give you the delicious broccoli flavor without the chunk bitsy of it in your soup.

This goes great served in a sourdough bread bowl. I prefer to sprinkle some cheddar and 5 or so baguette croutons in the bottom of a bowl, ladle in the soup, sprinkle with more cheese and add a dollop of sour cream on top.

ENJOY!

Chicken Alfredo Lasgne Al Forno

This is a rich and delicious take on a standard lasagna!


You will need:

8 - 10 lasagna noodles

15 oz tub of ricotta

2 packets dry alfredo, prepared according to package directions but adding an additional 1/2 cup of milk (sauce may be a tiny bit thin)

4 boneless/skinless chicken breasts, cooked and shredded

5 slices bacon, cooked and chopped

1 bunch baby spinach

2 cup bag shredded mozz

2 eggs

salt

pepper

paprika

2 cloves garlic

8x11 baking dish

Preheat oven to 400.

Bring 1.5 quarts water to a boil. Place 8 lasagna noodles in baking dish and pour water over - set aside.

In a bowl combine entire contents of ricotta package, 2 eggs, baby spinach leaves, a pinch or 2 of salt, a few grinds of black pepper, 1 tsp paprika. Grate in garlic cloves and mix well.

The noodles should be softened a bit at this point so you can empty the water and lay them out separately. Spoon a 1/4 c. alfredo sauce into bottom of casserole dish, layer 4 - 5 noodles (depending on your dish) followed by half the remaining alfredo mix, half the ricotta mix, half the chicken and bacon, and half the bag of cheese. Layer the noodles, followed by the remaining parts of each in the same pattern.

Cover with foil and bake for 40 mins - remove foil and bake additional 15 or until cheese on top is golden and bubbly. Allow to rest 15 mins to set, then cut and serve.

Chicken Tortilla Soup

2 boneless/skinless chicken breasts, cooked and cubed

2 cartons low sodium chicken stock

1/2 cup red enchilada sauce

1 can corn

1 can black beans

1 oz can diced green chiles

1 small white onion, diced

4 cloves garlic, minced

salt and pepper to taste

1-2 tsp cumin

1 bag shredded nacho blend cheese

tortilla chips

avocado

lime

sour cream

In a slow cooker combine stock, enchilada sauce, onion, chiles, garlic and cumin. Place slow cooker on high and cover for 4 - 5 hours (if leaving on for longer like while at work, change to low setting) - do not uncover until it has at least come to a boil.

Drain and rinse corn and beans and add to slow cooker with cubed chicken to heat through.

When ready to serve, place some tortilla chip around bowl and ladle soup in. Top with a small handful of cheese (or however much you want - I love lots of cheese), a dollop of sour cream and avocado slices. Squeeze a wedge of lime over to get the juices in and discard rind and pulp.

ENJOY!