1 Easy Step For Budgeting with a Debit Card

Keeping track of a budget can be a hard life skill to learn to do, and when you use a debit card on a regular basis, it can be so easy to lose track of your spending.

My tip for today is an easy one to change to suit your own needs, or even use once or twice during special "spending" spree times of year such as back to school or holidays when losing track of your budget can be so easy to do. Hey.. got a wedding or a big event to pay for coming up? this budgeting tip will work perfect for tracking your spending as you pay for all those tiny little purchases!

So you all remember those old check registers? You probably have  boxes of unused ones lying around your house somewhere. Did you know they make those for debit cards?
You can get them for free from your bank.

OK, OK... I know what your thinking... you didn't really use those old registers very well then, and will certainly not use them with a debit card!.. you'll pop your debit card right back in your wallet and walk away.. who's gonna take the time to do all that work, right?

Not me either..

Remember Tip Garden is all about quick and easy /time and money saving ideas, so I will not overwhelm you with the idea to go back to the idea for using those old check registers for every single debit card purchase. that's just crazy talk!! With all the instant, online banking today that seems outdated to many of us. So you may be wondering why I am even mentioning them, right?

What I do propose, is using these debit card registers to track your spending in specific areas, such as Groceries. It so much easier to stay with in budget if you can see how much you have already spent as you go shopping. 1 or 2 extra "milk and bread" runs a month can really throw your budget right out the window due to adding in extra munchies.

Here's how I do it.

  1. At the beginning of the month I write my alotted budget at the top of the register page.
  2. Then each time I go to the store, I glance to see what I have remaining of my budget as I shop.
  3. As I pay for my food, WHEN I GRAB MY DEBIT CARD... I quickly scribble down the amount. 
  4. If you want, you can wait and do it in the car.. but do not leave the parking lot till you have written down the amount you have spent.

You can have different pages of the register for different categories if you want, or even different registers all together.

Your local banks should have them free, you just have to ask for them, but you can buy them online as well. This one from my son's bank is nice, it has a slot to slide your debit card in to hold it.

I purchased these for only 50 cents each and bought them in bulk for a youth group class I was teaching. (plus having them extra for back to school shopping and Christmas shopping budgets was super nice!)

Whether you use this tip all the time or just keep it mind for a one time event like a wedding or for your holiday budget... don't forget those little debit card registers. They're free, they're available,they're ready to use .


Peanut Butter Oatmeal Chocolate Chunk Cookies

Peanut Butter Oatmeal  Cookies

For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup quick-cooking oats

To make the cookies, preheat the oven to 350˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a small bowl, combine the flour, baking soda, baking powder, and salt.  Stir together with a fork to blend.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the egg and vanilla extract.  Add the dry ingredients and mix on low speed just until incorporated.  Stir in the oats until evenly blended.  

Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart.  Bake about 10 minutes, rotating the sheet halfway through baking.  The cookies will be light golden brown and slightly puffed.  Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.  Repeat with the remaining dough


Slow Cooker Pork Carnitas

I try to always keep a big batch of this slow cooker carnitas in my freezer for easy meals all year long.  Especially in summer where I don't want to heat up the kitchen, to pull out a batch of this delicious, slightly spicy, moist pulled pork and have a meal in just minutes is fantastic!

There is a lot of ways to serve this up for a meal! Soft tacos, taco salads, burritos, or my very favrite burrito bowls, i guarantee you'll love this.

Jan's Confession: Ok, Ok, here's what I REALLY do. Instead of drizzling the pork with the olive oil, I really rub it all over with bacon grease/drippings. I keep a small jar of filtered bacon grease/drippings and find it gives the pork just a hint of smokiness while also helping to keep the dry rub in place during cooking. Just yum!

Printable Copy

Slow Cooker Carnitas:


4 lb. pork roast or butt
2 Tablespoons garlic powder
1 Tablespoon oregano
1 Tablespoon Cumin
1-2 Tablespoons Chili powder (adjust amount to desired spice level)
1/2 Tabespoon ground pepper
1 cup orange juice (or fresh squeeze some oranges and limes)
1/2 cup sweet chili sauce (Franks Red Hot brand)
1 Tablespoon Siracha pepper sauce
2 Tablespoons olive oil


  • In small bowl, mix together the garlic, oregano, cumin, chili powder and pepper. Set aside.
  • In another bowl whisk together the juice, chili sauce, and pepper sauce. Set aside.
  • Place pork roast into crockpot.
  • Rub olive oil all over the pork roast.
  • Rub the spice mix all over the pork roast.
  • Drizzle orange juice mixture over the pork roast.
  • Cook on high 5-6 hours or on low 8-10 till fork tender.
  • Pull pork apart with 2 forks.
  • If freezing for later, divide pork into freezer bags or containers. and also fill them with some of the pork broth as well.
  • Freeze up to 3 months.

Thaw before using.

Jan's Tip: After pulling a batch out for dinner from the freezer and letting it thaw, I love to layer the meat chunks (reserving any thawed juice/broth for later) onto a cookie sheet and pop it under the broiler for a few minutes to let some of it get a bit crispy around some of the edges. It gives it that smoky grilled flavor. Then I drizzle some of the leftover broth from the freezer bag back over the meat before serving.

Doesn't that just look so much yummier roasted for a few minutes????


Country Fair Blog Party: July 16

It's another great blog party starting!  This is a month long link up. Come on and join us!
 Here are your hosts for the month:

                       Jan                               Nicole                              Laurie                                Val

           Tip Garden          A Kansas Farm Mom         Country LINKed       Corn, Beans, Pigs, Kids


Our First Place Winner from last month:
This post was the most viewed/read post from last months link up!

10 things I've Stopped Buying 


Oak Hill Homestead

Country Fair Blog Part

Feel free to grab a Ribbon!

Also your post will be shared 
on my social media pages
and pinned to our Pinterest Board!


 Country Fairs are full of food, crafts, cooking, gardening, farming, animals, family, and community

 So is our Country Fair Blog Hop!

Come Share what you are up to this month!

  • Link up to 3 of your best posts!
  • Visit a few other party goers and let them know you stopped by to see them!
  • Grab the button below and post it on your blog, so others will be invited too!
Country Fair Blog Party

Ready? Get set... Go!


Summer Squash Enchiliadas

I am sitting down to eat this scrumptious dinner tonight thanks to my Aunt Karen! She shared this wonderful summer recipe in our old  Family Cookbook years ago.

Can I just say her Jack Chili Sauce makes the recipe? OK she called it spice sauce but with Monterey Jack Cheese and Chili powder playing starring roles I thought I'd rename it.  It is a must!

Jan's Tips: I double the sauce recipe. but that is personal preference for me. I used 2 teaspoons total Chili powder in the double batch of sauce.  I used a cheddar-jack cheese mix because that's what I had on hand.

Printable Copy

Summer Squash Enchiladas


3/4 C. chopped onion

3 C. chopped yellow summer squash or zucchini

2 cloves garlic minced

1 Tablespoon oil

4 oz. can chopped green chili's

8 (6-7 inch) flour tortillas

1 batch (I make it a double) Jack Chili Sauce (recipe below)

1 1/2 c. chopped tomatoes


In Large skillet over medium heat heat oil, onion and garlic for 2 minutes. Add squash. Cover and let cook 3-5 minutes or until tender, stir occasionally. If any liquid in skillet drain. Add 1/2 of the green chili's and stir to mix. Turn off heat and set skillet aside till later

Make Jack Chili Sauce. (See recipe below)

Lightly spray a 9x13 baking dish with non stick spray.

Stir 1/3 (I think I probably stirred in about 1 1/2 cups) of the prepared Jack Chili Sauce into the squash mixture. Fill each tortilla with 1/3 cup of squash filling. roll up. Place seam side down in baking dish. top with remaining sauce. Cover and bake at 400° for 30 min or until hot and bubbly.

Top with diced tomatoes and remaining chili peppers .

Jack Chili  Sauce

2 Tablespoons melted butter or margarine

1/2 teaspoons chili powder

1/8 teaspoon pepper

2 Tablespoons flour

1/4 teaspoon salt

1 Cup Milk

1 Cup Monterey Jack Cheese.

Stir all ingredients  except the cheese together and cook over medium heat until hot and bubbly and starting to thicken slightly. Stir in 1 cup Cheese until melted.

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