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Sandra Lee is host of two popular shows on Food Network, Sandra's Money Saving Meals and the Emmy-nominated Semi-Homemade Cooking with Sandra Lee. A New York Times bestselling author and editor in chief of the Sandra Lee Semi-Homemade magazine, she is the foremost expert on how to make all areas of home life more beautiful and enjoyable for a fraction of the cost and time. For more information and great recipes, please visit the official Sandra Lee website at www.SandraLee.com.
Sandra Lee has a passion for simple solutions that create dramatic results in all areas of home life. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, the host of two highly rated television shows (the multi-Emmy-nominated Semi-Homemade Cooking and Sandra's Money Saving Meals), as well as a New York Times bestselling author of seventeen books. An internationally-acclaimed home and food expert, Sandra has revolutionized the way people think about traditional, time-consuming, "from-scratch" methods. With her trademark 70/30 philosophy, which combines 70% ready-made products with 30% fresh touches, Sandra creates aspirational meals and breathtaking living environments that are affordable and attainable, making her the foremost recognized advocate to every over-extended person. Sandra's philosophy was born out of necessity and the challenges she faced throughout her childhood. The oldest of five children, Sandra was responsible for caring for her four younger siblings and managing the household. Forced to live on welfare and food stamps, Sandra quickly learned how to turn budget-friendly foods into delicious and special meals for her family while stretching every dollar and every minute. In 1989, after attending the University of Wisconsin-La Crosse, Sandra was faced with her own home decorating dilemma: How to decorate her home with style and flair on a limited budget. She invented a quick, easy way to re-create her home and realized that others could use the same solutions. She invented her own line of patented home, garden and craft products and launched her company in 1993. Sandra quickly became the retailers "go-to-girl" for innovative, smart consumer products, working with Walmart, Target and QVC-USA. The product lines were so successful that she was asked to anchor the on-air launch of the home, garden and craft categories for QVC-United Kingdom and QVC-Germany. This success motivated Sandra to produce one of the first Do-It-Yourself home improvement video series, which sold over a million copies. Her product lines garnered numerous industry awards, including Wallcoverings, Windows & Interior Fashion's "Achiever of the Year" and Profitable Craft Merchandising's "Home Decorating Product of the Year."
Sandra then attended the world's leading culinary art institute, Le Cordon Bleu. She learned how to apply her Semi-Homemade(R) philosophy and savvy shortcuts towards gourmet recipes so that anyone could create and savor delicious dishes at home in less time and at a fraction of the cost. Since then, Sandra has become a New York Times bestselling author and has written sixteen cooking and entertaining books. She has sold more than 3 million books since the fall of 2005 and has been awarded the prestigious, International French Gourmand Award for "Best Easy Cookbook". In fall 2009, Sandra will release three new books: Easy Weeknight Wonders, Money Saving Slow Cooking and Cocktail Time.
Semi-Homemade(R) moved seamlessly from books to television, radio and the Internet. In 2003, her Food Network TV series, Semi-Homemade Cooking with Sandra Lee, debuted as one of the highest-rated show launches in the network's history and celebrated its 200th episode in 2008. Nominated for numerous Daytime Emmy's, Semi-Homemade Cooking remains a top performing program. Sandra has also hosted ten one-hour primetime specials. Her personal story was documented by Food Network's Chefography to rave reviews and high ratings, and her memoir, Made From Scratch, was a Barnes & Noble bestseller. In May 2009, Sandra launched a second Food Network series, Sandra's Money Saving Meals, which will save viewers an average of 39% - 50% on every grocery store bill. In fall 2009, Sandra will become the first cross-over talent on the Scripps Network, with HGTV's Sandra Lee Celebrates.
Sandra was awarded the President's Volunteer Service Award for her involvement with many charitable and philanthropic organizations, as well as the Ellis Island Medal of Honor in 2009 by the U.S. House of Representatives and the Senate for contributions made to society. Sandra is the national spokesperson for Share our Strength's Great American Bake Sale and Operation Frontline, two groundbreaking programs focused on ending childhood hunger in America. She is a founding member of the Los Angeles chapter of the U.S. Fund for UNICEF and has served on the board of directors of Children's Hospital. Sandra is a generous supporter of God's Love We Deliver, Project Angel Food and the Central Park Conservancy. She was the celebrity chef for DineOut LA in 2008 and GoEat LA in 2009, raising funds for Aid for Aids International (AFAI). She participates in Harvard Business School's annual Woman's Entrepreneurial Conference and is a lecturer at Yale University's School of Management.
Sandra's passion and enthusiasm is contagious. Her attainable, couture-styled, approach allows her the privilege of being a frequent guest expert for many national TV shows including Good Morning America, Today, Weekend Today, Fox News Channel, Ellen, and Tyra, among others. She is a bankable personality having appeared as the cover celebrity on many national magazines including Ladies Home Journal, Redbook and TV Guide.
Sandra Lee shows us how to feed our family using techniques she says, like this cookbook, the pantry, the deli and the local bakery. There are 10 chapters of fix-it-fast recipes for every meal. She has recipes for appetizers, sides, entrees, desserts and drinks using frozen, canned and boxed foods. There is even a section on pantry cooking.
She's got a complete list of pantry items that one should have, you could even xerox it and using a china marker keep a running list of what you have and what you need. This would certainly be a money saver because just with adding a little fresh protein you'd definitely have a low cost meal. The other chapter I really like is the fix it and freeze it chapter. This allows you to buy a big ticket item like meat when it's on sale and then by adding other ingredients you can freeze it to have another nice meal yet a second night. That's always a very frugal $$ saver.
Her other technique is to show you that by making one outstanding entree you can supplement with "cheaper" sides without anyone noticing or loss of presentation. This cookbook would make a great birthday gift for a family struggling with their food budget and include a grocery store gift certificate. I'm sure they would appreciate it.
None of the meals are frugal to the point of making you feel cheap. Many of the budget conscious cookbooks only tell you to feed your family beans and pasta. This cookbook does include those recipes but because of Sandra Lee's presentation and 30% home-made skills it doesn't feel "cheap." It meals like any other meal.
She is one nice lady. I can see why she's gotten so far, she knows how to take care of the family and homecook making anyone who picks up her cookbooks feel like a gourmet chef. WTG Sandra Lee.
First off, I will caution people by saying that I did not find these to be particularly money saving if following Sandra Lee's brand recommendations. If you buy store brands, they are indeed quite thrifty, but Lee's brands often cost double the store brand. Having said that, once again Lee delivers fast, easy, delicious results. I've made about 10 recipes out of here and all have been HUGE hits. I have recommended it to everyone I know.
These recipes cost even more than the usual, because of the use of premium grocery products. It's already something of a splurge to get pre-made ingredients like a roasted chicken, but then to put that into a casserole with even more ingredients? Not a cost savings! Also, semi-homemade does not mean fewer ingredients- most of these have as many as a scratch-built recipe. I'll stick to simpler preparation with more basic ingredients. It all looks delicious, but will be disappointing if you are seeking cost savings or time savings.
Warning! IF YOU LIKE SANDRA LEE, please do not read further ... this review will tick you off royal!
This book is just stupid ... and let me count the ways ...
First - As I was flipping through this book, I came to realize all the semi-hidden ;-) adverti$ements ... Swanson, Progresso, Carnation, McCormick, etc. etc. etc. Then I started to think about all the sodium, fat, chemicals and extra sugars in these ingredients. Made my heart skip a beat ... more or less ...
Second - These recipes are NOT inexpensive to make. And with all the brand names called out ... they should pay US to read these hidden adverti$ements - every recipe is full of name-brand items - some are COMPLETELY name-brand items ... Nouvelle Nicoise Bake (p.39) for instance ... Pam spray, Reeser's precooked potatoes, Starkist tuna, Birdseye vegetables, Early California olives, Aunt Penny's canned white sauce ..... scr.e.e.ccchhhh ..... wha????? MFK Fisher is rolling over in her grave!!!
Third - I found the recipes just plain dull. Meatballs and Tomato Gravy (p.94). Creole Chicken Noodle Casserole (p. 60) ... made with a Cajun spice blend (ah, yes, that'll do it!) and Ritz crackers! Right out of the 60s! Don Draper, eat your heart out! Add a Cajun spice blend and call it Creole! Add a Greek seasoning blend and call it Mediterranean. I LOL'd when I saw the picture on p. 108 ... apparently the Grey Poupon people wanted nothing to do with this "cook"book! But the weirdest recipe of all is on p.170 - Brownie Truffles - You take a box of brownie mix (good ole' Betty Crocker) and mix it with Karo corn syrup (now there's a match made in heaven) ... then ... you just roll them in a ball and chill 'em ... no cooking at all. That is just wrong! And ...... another thing, the woman uses WAY too much bread crumbs ... more salt, more chemicals, more gritty dry cardboard-ey yuk! ... and oh yes, just a little more adverti$ing.
I realize I've been brutal up to this point ... but now for the redeemer ...
The best part of the book ... the drinks!!! Sandra Lee's semi-famous (sorry, I just can't resist) cocktails!!! Champagne Cheers (p. 196) made with three ingredients ... from the houses of Kirschwasser, Korbel and Mezzetta! And Cherries Jubilee Cocktail (p. 204) ... four ingredients ... from Smirnoff, Kirschwasser, Sprite and Mezzetta; Sandy lets us decide which citrus house should provide our lemon slice garnish. Now I'm gonna go out and buy some Ocean Spray cranberry juice, Blavod black vodka (wow! they make that?), Kirschwasser cherry brandy, and Coca-Cola ... and enjoy the rest of my day with some Cranberry Party Punch (p. 208). (And I get to choose which brand of maraschino cherries to get for the garnish!)Read more ›
I cooked my way through the entire cookbook, because we enjoy different foods and a variety of recipes. My problems with this cookbook is that there are only 3 recipes that we would ever consider eating again. Greek Chicken and Rice, Chocolate Cherry Dump Cake, Magic Bars. Although the photos "look" appealing, the flavor is not. There is a constant pattern of blandness or just "something's missing" feeling. A cookbook should not have a few good recipes. It should be filled with them. This one definitely disappoints
This paperback cookbook is arranged into 10 chapters and reflect Sandra's dollar saving strategies, while still keeping in line with here 70/30 philosophy (70% prepackaged foods with 30% fresh ingredients). The only problem I've had with her cooking philosophy in the past is that it can get somewhat expensive with so many pre-packaged or pre-cooked foods. But in this book she does focus on stretching your food dollar (for example, making 3 meals from large protein source, such as a roast or turkey, as well as economical rotisserie chickens) in such a way that still is time-saving and easy.
Sandra has arranged by meal this book by meal preparation strategy and by course. She has also included a suggested pantry checklist at the beginning of the book as well as including cooking shortcuts at the beginning of each chapter. The index is easy to follow and makes it easy to find recipes based on primary ingredients. I tend to consult the index more often as I often work around a main protein, such as chicken, and appropriate recipes might be spread through different chapters. But since the book has a full color picture for each and every recipe, I sometimes do just thumb through it, looking for inspiration from the pictures.
The recipes in Money Saving Meals are easy to make and most have less than 8 ingredients. Most of these ingredients are fairly easy to find and if you have a well-stocked pantry and freezer (as she uses a lot of frozen veggies) it should be a snap as her recipes are simple and straight forward, ingredient-wise. She does still like to use seasoning packets, but if you have a lot of spices on hand, you can easily bypass her suggestions and use your own, cutting back on your cost even more....
Many of the recipes are casserole or one-pot type dishes that are family friendly and can easily be stretched into leftovers or easily reheated for late dinners. I also really liked the recipes in "Cook Once, Eat Thrice." I've never been a big fan of roasts, but I do love to make different meals from the leftover meat. For example, she suggests making Baked Ziti with Spicy Pork and Carnitas Tacos with the leftover pork from Caribbean Pork Shoulder. In both cases my family actually liked the leftover recipes better than the Pork Shoulder itself.
I'm not actually saving a lot of money with this cookbook, but I find I am making more interesting meals (or so my kids tell me) as her recipes have some different ingredients than what I might have used in the past. For example, her Island Chicken Pizza (made with rotisserie chicken) calls for chili sauce, tropical fruit (I used canned), and jerk seasoning. I was a bit worried that my kids wouldn't like it (due to chili sauce and jerk seasoning) but they absolutely loved it!
The only place I don't really see many money saving ideas is in her Party Pairings chapter. Some of her cocktails use 2-3 different types of liquor. I think it would have helpful if she had developed a series of cocktails based on some standard liquors, such as vodka, rum, and whisky, and left the fancier higher-priced alcohol out of the recipes.
I also missed having a chapter on crock pot cooking. Her cooking shows feature a lot of crock pot cooking and Sandra is well known for creating a renewed interest in this cooking method. I know she has a book devoted to it, but it still seems like it would have fit nicely into the theme of this book.
Overall, Money Saving Meals is a great book for the cook who likes to keep things simple but is looking for quick and easy ways to make dishes more exciting. You may not save a lot of money, but it gives new life to basic ingredients that you're probably using already. 4 starsRead more ›
