This menu plan uses recipes in which my family has not yet tried. After we try them, I'll add an update so you all can rest at night knowing which ones passed the 3 children and dh test of approval. I'll also post the recipes that pass the approval. I can't post them now or I'd be going against my rule of only posting recipes that have already passed the test. So, stay tuned y'all!
I'm not going to map out days, just list 7 dinners and will choose days as the week progresses.
1. Tuna "casserole", Applesauce
2. Butter beans, Hoe Cakes, Canned Fruit
3. Carrot Raisin Salad, Chicken Tetrazzini
4. Peas, Instant Mashed Potatoes, Hamburger Gravy
5. Impossible Broccoli and Cheddar Pie, Corn
6. Garlic Bread Sticks, Meat Loaf, Coleslaw
7. Corn Fritters, Salmon Patties, Creamed Peas
Also note, prices will be added to this menu after I go shopping tomorrow. It's all about accuracy. Prices have really gone up, so I want to make sure what I write is at least close to accurate.
Please cross your fingers with me that my family will love these meals - or at least eat them.
Check out more menu plans over at Menu Plan Monday!
Thursday, February 28, 2008
Tuesday, February 26, 2008
Works for Me Wednesday - Easy and Cheap Kids' School Lunches
Easy kids' lunches work for me. We make our kids' lunches nearly every morning. Even if we buy convenience foods such as juice boxes and other pre-packaged items, lunches still cost way less to make at home. I can usually pack a good lunch, even with convenience items, for under $1. Having the kids eat hot lunch at school is even easier, but it can be a lot more expensive unless your kids qualify for free lunches. Here are some of our favorites that are kid friendly and quick to make.
Please note that I don't include a lot of veggies on the side. I usually try to add a bit to the sandwich/salad/soup if there is one, and usually we include fruit with the lunch. My kids won't usually eat just a vegetable in their lunch, even if it has dip, so I leave it out. They eat veggies during their time at home. I still feel guilt for all the good food made by my wonderful mom that I threw away in elementary school and don't want to be the one buying thrown away food.
Lunch ingredients:
Sandwiches (This is obvious, but try to mix up the fillings. Lunchmeat, egg salad, tuna salad, chicken salad, nut butter with fruit slices or grated carrots, use different cheeses or salad dressing instead of mayo, etc.)
Wraps (use a tortillia instead of bread, add lunchmeat, lettuce, cheese, or any filling at all and it will be super good)
Sandwiches on rolls or bagels or pita bread instead of regular bread
Bagel with cream cheese
Fruit (fresh or canned - my kids like grapes, apples, sliced oranges, cherries, plums, fresh pears, mandarin oranges, canned peaches, pineapple, raisins, applesauce, fruit salad)
Cheese sticks
Cheese, lunchmeat, and crackers
Juice (I usually buy individual juices, but you can use a plastic re-usable cup as well and pour your own)
Soup, chili, Spaghettios, leftover dinner from the night before, etc. packed in a thermos (Heat the thermos up with hot water before putting in the food and it will stay hot longer. Canned items work great for this. Granted, they aren't always the healthiest, but at least the kids will eat them. To make you feel less guilty, the quality of the food served by the school cafeteria is really very low on average.)
Maccaroni or potato salad
Cold leftover pizza
Granola bars or cereal bars
Homemade cookies
Yogurt
"Trail Mix" (we have a nut free home so I often make this with anything we have on hand such as cereals, dried fruits, a few chocolate chips, small crackers, pretzels, etc.)
Pretzels or crackers
Chips and Salsa
Celery sticks with Sunbutter (or peanut butter if you aren't nut free)
Pudding cups (made ourselves or storebought)
Fruit snacks (occasional treat)
Popcorn in a baggie
Olives
Baked beans
Cottage Cheese plain or with fruit
Hardboiled Eggs
If your kids have access to a microwave at school, there are a whole bunch more ideas. While my kids do have a microwave at school, sometimes there is a line to use it so I try to stick with "cold lunch" ideas so they have more time to actually be eating.
For more lovely Works For Me Wednesday tips visit Rocks In My Dryer.
Please note that I don't include a lot of veggies on the side. I usually try to add a bit to the sandwich/salad/soup if there is one, and usually we include fruit with the lunch. My kids won't usually eat just a vegetable in their lunch, even if it has dip, so I leave it out. They eat veggies during their time at home. I still feel guilt for all the good food made by my wonderful mom that I threw away in elementary school and don't want to be the one buying thrown away food.
Lunch ingredients:
Sandwiches (This is obvious, but try to mix up the fillings. Lunchmeat, egg salad, tuna salad, chicken salad, nut butter with fruit slices or grated carrots, use different cheeses or salad dressing instead of mayo, etc.)
Wraps (use a tortillia instead of bread, add lunchmeat, lettuce, cheese, or any filling at all and it will be super good)
Sandwiches on rolls or bagels or pita bread instead of regular bread
Bagel with cream cheese
Fruit (fresh or canned - my kids like grapes, apples, sliced oranges, cherries, plums, fresh pears, mandarin oranges, canned peaches, pineapple, raisins, applesauce, fruit salad)
Cheese sticks
Cheese, lunchmeat, and crackers
Juice (I usually buy individual juices, but you can use a plastic re-usable cup as well and pour your own)
Soup, chili, Spaghettios, leftover dinner from the night before, etc. packed in a thermos (Heat the thermos up with hot water before putting in the food and it will stay hot longer. Canned items work great for this. Granted, they aren't always the healthiest, but at least the kids will eat them. To make you feel less guilty, the quality of the food served by the school cafeteria is really very low on average.)
Maccaroni or potato salad
Cold leftover pizza
Granola bars or cereal bars
Homemade cookies
Yogurt
"Trail Mix" (we have a nut free home so I often make this with anything we have on hand such as cereals, dried fruits, a few chocolate chips, small crackers, pretzels, etc.)
Pretzels or crackers
Chips and Salsa
Celery sticks with Sunbutter (or peanut butter if you aren't nut free)
Pudding cups (made ourselves or storebought)
Fruit snacks (occasional treat)
Popcorn in a baggie
Olives
Baked beans
Cottage Cheese plain or with fruit
Hardboiled Eggs
If your kids have access to a microwave at school, there are a whole bunch more ideas. While my kids do have a microwave at school, sometimes there is a line to use it so I try to stick with "cold lunch" ideas so they have more time to actually be eating.
For more lovely Works For Me Wednesday tips visit Rocks In My Dryer.
Saturday, February 23, 2008
Saturday Stirrings: Salsa Chicken
DeeDee is hosting Saturday Stirrings with friends. I have to say, there are some divine recipes over there. I can't wait to try some of them. Especially the ones with chocolate ingredients.
Salsa Chicken
1 chicken breast, $1
2 cups salsa (we usually use Pace mild), $1.50
1 T brown sugar, $.10
1 T dijon mustard, $.25
3 cups or so of cooked rice, $1
Total approximate cost: $3.85
Cut the chicken breast into very small pieces. Cook it through in a frying pan. If you don't have a non-stick pan you will need to spray with cooking spray first. After chicken is cooked through, add the salsa, brown sugar, and dijon mustard. Mix it all up and heat through. Serve over hot rice.
My kids will all eat this, it's incredibly quick and easy to make, and it is free of most allergens, which is a plus for many families. I think we may have gotten the recipe from a Pace salsa jar years ago. This makes enough for 4 people or so.
Salsa Chicken
1 chicken breast, $1
2 cups salsa (we usually use Pace mild), $1.50
1 T brown sugar, $.10
1 T dijon mustard, $.25
3 cups or so of cooked rice, $1
Total approximate cost: $3.85
Cut the chicken breast into very small pieces. Cook it through in a frying pan. If you don't have a non-stick pan you will need to spray with cooking spray first. After chicken is cooked through, add the salsa, brown sugar, and dijon mustard. Mix it all up and heat through. Serve over hot rice.
My kids will all eat this, it's incredibly quick and easy to make, and it is free of most allergens, which is a plus for many families. I think we may have gotten the recipe from a Pace salsa jar years ago. This makes enough for 4 people or so.
Sunday, February 17, 2008
Tuscan White Bean Soup
1 lb. small white beans, $.65
3 Tbsp. olive oil (or whatever kind you have), $.50
2 onions chopped (I used one), $1
1 cup finely chopped carrots, $1
2 tsp. fresh chopped rosemary (I didn't have so I left this out)
3 cloves minced garlic (I used minced garlic from a jar because that's what I had on hand, you could also substitute garlic powder), $.50
10 cups chicken or vegetable broth (I used boullion and water), $.25
pepper and parmesan cheese for garnish, optional (we didn't use)
Total cost: $3.90
Wash and soak beans as directed on package.
In a large soup pot, heat oil and saute onions and carrots (and rosemary if using) until soft. Stir in garlic, beans, and broth and bring to a boil. Simmer uncovered until beans are tender (mine took a couple of hours).
Transfer 1/3 of the soup to a blender or food processor and process until smooth. Then return it with the rest of the soup and stir.
We ate this with homemade bread and it was wonderful.
3 Tbsp. olive oil (or whatever kind you have), $.50
2 onions chopped (I used one), $1
1 cup finely chopped carrots, $1
2 tsp. fresh chopped rosemary (I didn't have so I left this out)
3 cloves minced garlic (I used minced garlic from a jar because that's what I had on hand, you could also substitute garlic powder), $.50
10 cups chicken or vegetable broth (I used boullion and water), $.25
pepper and parmesan cheese for garnish, optional (we didn't use)
Total cost: $3.90
Wash and soak beans as directed on package.
In a large soup pot, heat oil and saute onions and carrots (and rosemary if using) until soft. Stir in garlic, beans, and broth and bring to a boil. Simmer uncovered until beans are tender (mine took a couple of hours).
Transfer 1/3 of the soup to a blender or food processor and process until smooth. Then return it with the rest of the soup and stir.
We ate this with homemade bread and it was wonderful.
Menu Plan Monday #3 (dinner only)
I always love to browse the menu plans posted over at I'm an Organizing Junkie's Menu Plan Monday. Here's what we've got planned for this week.
Monday - weekend leftovers, $0
Tuesday - fast food (away from home on necessary errands), $20
Wednesday - Crockpot Roast, Potatoes, Salad, $6
Thursday - Broccoli, Rice-a-Roni, leftover roast, $3
Friday - Bagel Pizzas, $4
Saturday - Hamburger Skillet, $4
Sunday - Roasted Chicken, Homemade Bread, Green Beans, $5
Total cost (skewed due to Monday being leftover day and Tuesday being fast food): $42/week for five people
Monday - weekend leftovers, $0
Tuesday - fast food (away from home on necessary errands), $20
Wednesday - Crockpot Roast, Potatoes, Salad, $6
Thursday - Broccoli, Rice-a-Roni, leftover roast, $3
Friday - Bagel Pizzas, $4
Saturday - Hamburger Skillet, $4
Sunday - Roasted Chicken, Homemade Bread, Green Beans, $5
Total cost (skewed due to Monday being leftover day and Tuesday being fast food): $42/week for five people
Saturday, February 16, 2008
Saturday Stirrings: Healthy Banana Muffins
Read more great recipes for Saturday Stirrings over at It Coulda' Been Worse. Personally, after only looking for a minute, want to try the 3 Minute Slow Cooker Pot Roast and the Apple Dumplings. This week, I have for you, Healthy Banana Muffins.
Ingredients:
2/3 cup mashed banana (I usually just use 2 bananas from the freezer - I freeze them for this purpose when they start getting too ripe), $.50
1/3 cup brown sugar, $.25
2/3 cup orange or apple juice, $.25
1/3 cup oil, $.50
2 cups whole wheat flour, $.50
1 teaspoon baking powder, $.25
1 teaspoon salt, $.10
Total Cost: 2.35
Heat overn to 350 degrees and grease a 12 cup muffin tin (or use paper liners). Mix the dry ingredients and the wet ingredients separately. Next, mix them together, but do not over stir. Fill each muffin cup 3/4 full. Bake about 20-25 minutes until a toothpick comes out clean.
Note: I usually double this recipe. The muffins can be frozen if they are not going to be eaten within a day or 2.
Ingredients:
2/3 cup mashed banana (I usually just use 2 bananas from the freezer - I freeze them for this purpose when they start getting too ripe), $.50
1/3 cup brown sugar, $.25
2/3 cup orange or apple juice, $.25
1/3 cup oil, $.50
2 cups whole wheat flour, $.50
1 teaspoon baking powder, $.25
1 teaspoon salt, $.10
Total Cost: 2.35
Heat overn to 350 degrees and grease a 12 cup muffin tin (or use paper liners). Mix the dry ingredients and the wet ingredients separately. Next, mix them together, but do not over stir. Fill each muffin cup 3/4 full. Bake about 20-25 minutes until a toothpick comes out clean.
Note: I usually double this recipe. The muffins can be frozen if they are not going to be eaten within a day or 2.
Tuesday, February 12, 2008
Saving Milk Money
Today, Works For Me Wednesday is being hosted over at Don't Try This At Home because Shannon is in Africa!
(Of course, I'm not envious. The bloggers in Africa are wading through all that poverty, garbage, and sewage. And they are smelling the smells. I, however, am sitting on my couch, in my warm house, blogging away. But, people, I AM envious. What an experience that must be. I long to journey out of North America one day. And no, Hawaii doesn't count.)
Okay, back to Works For Me Wednesday. I was going to talk about saving money on milk.
First, check around for the best prices. I buy milk at Safeway, where they always have 2 gallons for $6. Walmart has good prices as well. I'd tell you how much I pay there, but it's been so long since I've shopped at Walmart I don't know the price.
Second, I use powdered milk for all cooking and baking purposes. No one knows the difference. I am an extremely busy mom, but seriously it only takes a few seconds to put some water into a mixing cup and stir in some milk powder. Easy, easy, easy. I buy a large box of powdered milk at Walmart for cheap and it lasts forever.
Third, if you really want to save on milk, buy whole milk. Divide the gallon in half. Add 1/2 gallon of reconstituted dry milk to each 1/2 gallon of whole milk and mix it up. Put the 2 gallons into the refrigerator to chill. Wait and see if your family notices.
Fourth, if your family drinks soy milk, find Costco. The Kirkland soy milk is the best and least expensive I've found. Walmart had good prices, too, if you don't have a Costco membership. If you really want to save money you could buy and start using one of these. Or you could make your own soy milk completely from scratch if you have lots of time on your hands.
Fifth, and last, if you are offering your family a varitety healthy foods, water is the healthiest beverage you can consume. Period. And it can be a whole lot less expensive. Water doesn't taste very good on cereal, though.
(Milk from a cow is not necessary to growing human bodies, contrary to what dairy farmers would like us all to believe. Google it if you wish, I don't want to get into a debate. Our family drinks milk and uses it in recipes because it is part of our culture and what we are used to doing, not for health reasons. I would love to switch over to soy milk completely, but it is too expensive for us at this time.)
How much milk money can you save?
(Of course, I'm not envious. The bloggers in Africa are wading through all that poverty, garbage, and sewage. And they are smelling the smells. I, however, am sitting on my couch, in my warm house, blogging away. But, people, I AM envious. What an experience that must be. I long to journey out of North America one day. And no, Hawaii doesn't count.)
Okay, back to Works For Me Wednesday. I was going to talk about saving money on milk.
First, check around for the best prices. I buy milk at Safeway, where they always have 2 gallons for $6. Walmart has good prices as well. I'd tell you how much I pay there, but it's been so long since I've shopped at Walmart I don't know the price.
Second, I use powdered milk for all cooking and baking purposes. No one knows the difference. I am an extremely busy mom, but seriously it only takes a few seconds to put some water into a mixing cup and stir in some milk powder. Easy, easy, easy. I buy a large box of powdered milk at Walmart for cheap and it lasts forever.
Third, if you really want to save on milk, buy whole milk. Divide the gallon in half. Add 1/2 gallon of reconstituted dry milk to each 1/2 gallon of whole milk and mix it up. Put the 2 gallons into the refrigerator to chill. Wait and see if your family notices.
Fourth, if your family drinks soy milk, find Costco. The Kirkland soy milk is the best and least expensive I've found. Walmart had good prices, too, if you don't have a Costco membership. If you really want to save money you could buy and start using one of these. Or you could make your own soy milk completely from scratch if you have lots of time on your hands.
Fifth, and last, if you are offering your family a varitety healthy foods, water is the healthiest beverage you can consume. Period. And it can be a whole lot less expensive. Water doesn't taste very good on cereal, though.
(Milk from a cow is not necessary to growing human bodies, contrary to what dairy farmers would like us all to believe. Google it if you wish, I don't want to get into a debate. Our family drinks milk and uses it in recipes because it is part of our culture and what we are used to doing, not for health reasons. I would love to switch over to soy milk completely, but it is too expensive for us at this time.)
How much milk money can you save?
Sunday, February 10, 2008
Menu Plan Monday #2 (dinner only)
Once again, I'm posting our weekly dinner menu for Menu Plan Monday. Head on over there to see lots of yummy menu plans!
Monday - Fajitas (tortillias $1, beef or chicken $2, soy sauce, $.25, 2 peppers $2, 1 onion $1, cheese $1, sour cream $1), $8.25 (not the most frugal but one of our favorites)
Tuesday - Burgers (buns $1, ground beef $2 -we happened to pick up a box of Mickey Mouse hamburger patties for $1.99 so we will use those-, lettuce $1, condiments $.50, canned fruit $1), $6.50
Wednesday - Olive and Corn Casserole $5, Salad $2, $7
Thursday - Cheese shell pasta (boxed) $2, Steamed Broccoli $2, $4
Friday - The Recipe Which Has No Name $4.75, Green Beans $1, $5.50
Saturday - Homemade bread $1, Tuscan White Bean Soup $2, $3
Sunday - Creamed Corn $.75, Steamed Broccoli $2, Finger Steaks $4, $6.75
Total Cost: $41.25 or less! That's right around $8.25 per person for dinners for the entire week.
Keep in mind there are 5 of us, and I am trying to price these at regular store brand price. Nearly all of the above we purchased at sale price so it was much less. For example, broccoli was on sale for $1 per pound, so we are eating it twice this week. And the peppers, I never buy them unless they are $1 each or less and around here you can commonly find them at that price so that's what I used for pricing.
Monday - Fajitas (tortillias $1, beef or chicken $2, soy sauce, $.25, 2 peppers $2, 1 onion $1, cheese $1, sour cream $1), $8.25 (not the most frugal but one of our favorites)
Tuesday - Burgers (buns $1, ground beef $2 -we happened to pick up a box of Mickey Mouse hamburger patties for $1.99 so we will use those-, lettuce $1, condiments $.50, canned fruit $1), $6.50
Wednesday - Olive and Corn Casserole $5, Salad $2, $7
Thursday - Cheese shell pasta (boxed) $2, Steamed Broccoli $2, $4
Friday - The Recipe Which Has No Name $4.75, Green Beans $1, $5.50
Saturday - Homemade bread $1, Tuscan White Bean Soup $2, $3
Sunday - Creamed Corn $.75, Steamed Broccoli $2, Finger Steaks $4, $6.75
Total Cost: $41.25 or less! That's right around $8.25 per person for dinners for the entire week.
Keep in mind there are 5 of us, and I am trying to price these at regular store brand price. Nearly all of the above we purchased at sale price so it was much less. For example, broccoli was on sale for $1 per pound, so we are eating it twice this week. And the peppers, I never buy them unless they are $1 each or less and around here you can commonly find them at that price so that's what I used for pricing.
The Recipe Which Has No Name
I got this recipe from Shannon over at Rocks in My Dryer. Here is the recipe, in her words, and linked to her post.
The Recipe Which Has No Name
1 lb cooked ground beef
1 can Rotel1 Rotel
can-full of rice
2 Rotel cans full of water
1 beef bouillon cube
Simmer, covered, for about 30 minutes. Slop it on a plate. Sprinkle cheese on it, if you want.
(You should know that "sprinkle cheese on it" is the proper Southern cook's mantra. That, or, " stir in some Miracle Whip" or "add cream of mushroom soup").
You should really consider stopping in on Wednesdays when Shannon hosts Works for Me Wednesday. It's lovely. And it can take hours to wade through all the fun links, but what a great way to spend your Wednesday. What with all the works-for-me tips you will glean, you can use the excuse that it will save you hours of time in the long run.
Anyway, here's my price breakdown of this recipe.
Ground beef, $2
Rice, $1
Rotel, $1.50 (really, I've only bought this a couple of times so I'm totally guessing on the price here, I usually use the large can)
Boullion, $.25
Total cost: $4.75
The Recipe Which Has No Name
1 lb cooked ground beef
1 can Rotel1 Rotel
can-full of rice
2 Rotel cans full of water
1 beef bouillon cube
Simmer, covered, for about 30 minutes. Slop it on a plate. Sprinkle cheese on it, if you want.
(You should know that "sprinkle cheese on it" is the proper Southern cook's mantra. That, or, " stir in some Miracle Whip" or "add cream of mushroom soup").
You should really consider stopping in on Wednesdays when Shannon hosts Works for Me Wednesday. It's lovely. And it can take hours to wade through all the fun links, but what a great way to spend your Wednesday. What with all the works-for-me tips you will glean, you can use the excuse that it will save you hours of time in the long run.
Anyway, here's my price breakdown of this recipe.
Ground beef, $2
Rice, $1
Rotel, $1.50 (really, I've only bought this a couple of times so I'm totally guessing on the price here, I usually use the large can)
Boullion, $.25
Total cost: $4.75
Olive and Corn Casserole
This is a long time recipe of my mom's. It seems to be a favorite put-together-at-the-last-minute recipe of hers. My kids adore it.
Ingredients:
1/2 pound Ground Beef, $1
Package pasta, $1 (we usually use penne or spirals)
Can of pasta sauce, $1
Can olives, $1
1 cup or can of corn, $1
optional, grated cheddar cheese $1-2
Total cost: $5-7
Brown the ground beef. You may add some onion if desired. Meanwhile cook pasta according to directions. When beef is cooked through, add the sauce, corn, and olives and heat through. When pasta is cooked, mix in with the sauce mixture. You may eat as is, or put in an oven safe dish and sprinkle cheddar cheese on top. Put in the oven at 350 until cheese is melted. Alternately, if adding the cheese you could just use a large fry pan to cook the beef and sauce mixture, then stir in pasta, sprinkle cheese on it right in the fry pan and cook until melted. My mom likes to put it in the oven, but I am much more simplistic and go for the easiest possible way.
For all you vegetarians, leave out the beef! It is yummy that way as well, and costs less.
Ingredients:
1/2 pound Ground Beef, $1
Package pasta, $1 (we usually use penne or spirals)
Can of pasta sauce, $1
Can olives, $1
1 cup or can of corn, $1
optional, grated cheddar cheese $1-2
Total cost: $5-7
Brown the ground beef. You may add some onion if desired. Meanwhile cook pasta according to directions. When beef is cooked through, add the sauce, corn, and olives and heat through. When pasta is cooked, mix in with the sauce mixture. You may eat as is, or put in an oven safe dish and sprinkle cheddar cheese on top. Put in the oven at 350 until cheese is melted. Alternately, if adding the cheese you could just use a large fry pan to cook the beef and sauce mixture, then stir in pasta, sprinkle cheese on it right in the fry pan and cook until melted. My mom likes to put it in the oven, but I am much more simplistic and go for the easiest possible way.
For all you vegetarians, leave out the beef! It is yummy that way as well, and costs less.
Easy Cobbler
2 reg. size or 1 large can fruit or pie filling, $2
1 cake mix, $1
1 stick butter or margarine, $.25
Nonstick spray, $.10
Directions: Spray a square baking pan with nonstick spray. Dump the entire can(s) of fruit or pie filling into the pan. If you are using pie filling, add 1/2 cup or so of water to the fruit mixture. Pour dry cake mix over the top of the fruit. Melt the butter and pour over the cake mix. Bake for about 20-25 minutes at 350 degrees.
Use your imagination. Peaches or apples are really good, or use pineapple and add a bit of brown sugar to the bottom to resemble pineapple upside down cake. Cherries are great with chocolate cake and can be topped with whipped cream.
1 cake mix, $1
1 stick butter or margarine, $.25
Nonstick spray, $.10
Directions: Spray a square baking pan with nonstick spray. Dump the entire can(s) of fruit or pie filling into the pan. If you are using pie filling, add 1/2 cup or so of water to the fruit mixture. Pour dry cake mix over the top of the fruit. Melt the butter and pour over the cake mix. Bake for about 20-25 minutes at 350 degrees.
Use your imagination. Peaches or apples are really good, or use pineapple and add a bit of brown sugar to the bottom to resemble pineapple upside down cake. Cherries are great with chocolate cake and can be topped with whipped cream.
Saturday, February 9, 2008
Saturday Stirrings: Chicken & Dumplings
Over at "It Coulda' Been Worse", FiddleDeeDee has asked for participation in Saturday Stirrings where she usually posts all the yummiest recipes. So, I've decided to take part this week and share our chicken and dumplings recipe. This recipe gets a thumbs up from all the kids.
Chicken & Dumplings
1 large or 2 small cans cream of chicken soup, $1.25
1 lb. any kind of chicken (you could use less or even omit), $2
1-2 cups frozen or fresh vegetables (we use peas and carrots), $1
2 small cans refrigerated biscuits (I buy the 4 pack store brand and use the other 2 cans for another recipe), $1 or less
Boil the chicken in 8 cups of water. Take the chicken out after 1/2 hour or so, throwing away the skin and bones. Break the chicken up and put back in to the pot with the water. Add the vegetables. Add the cream of chicken soup. Cut the biscuit dough in to small pieces and add to the pot. Bring to a boil and cook, stirring occasionally, for 15 minutes or so. Wall-ah! A delicious dinner.This makes a big pot. All five of us ate multiple bowls and there are leftovers. Total cost $5.25.
This is soooo good. Save even more $ by using leftover veggies and making your own biscuit dough (if you have time).
Chicken & Dumplings
1 large or 2 small cans cream of chicken soup, $1.25
1 lb. any kind of chicken (you could use less or even omit), $2
1-2 cups frozen or fresh vegetables (we use peas and carrots), $1
2 small cans refrigerated biscuits (I buy the 4 pack store brand and use the other 2 cans for another recipe), $1 or less
Boil the chicken in 8 cups of water. Take the chicken out after 1/2 hour or so, throwing away the skin and bones. Break the chicken up and put back in to the pot with the water. Add the vegetables. Add the cream of chicken soup. Cut the biscuit dough in to small pieces and add to the pot. Bring to a boil and cook, stirring occasionally, for 15 minutes or so. Wall-ah! A delicious dinner.This makes a big pot. All five of us ate multiple bowls and there are leftovers. Total cost $5.25.
This is soooo good. Save even more $ by using leftover veggies and making your own biscuit dough (if you have time).
Friday, February 8, 2008
Bubble Pizza
Ingredients:
2 cans refrigerated biscuits, $1
1 & 1/2 cups or so spaghetti sauce, $.75
1 & 1/2 cups grated mozzarella, cheddar, or jack cheese, $2
optional: typical pizza toppings such as pepperoni, chicken, olives, mushrooms, onions, peppers, etc.
Total Cost: $3.75 without optional ingredients.
Spray a rectangular baking dish with oil spray. Layer the biscuit dough around the bottom of pan. You may cut the biscuits into fourths first, or just use them whole. Next, cover with the sauce. Third, sprinkle cheese over this. Bake at 350 for 20-30 mintutes until the biscuits are done.
Notes: This is great as is without the optional ingredients. My 3 kids all like it. We serve it with a fruit or vegetable on the side.
2 cans refrigerated biscuits, $1
1 & 1/2 cups or so spaghetti sauce, $.75
1 & 1/2 cups grated mozzarella, cheddar, or jack cheese, $2
optional: typical pizza toppings such as pepperoni, chicken, olives, mushrooms, onions, peppers, etc.
Total Cost: $3.75 without optional ingredients.
Spray a rectangular baking dish with oil spray. Layer the biscuit dough around the bottom of pan. You may cut the biscuits into fourths first, or just use them whole. Next, cover with the sauce. Third, sprinkle cheese over this. Bake at 350 for 20-30 mintutes until the biscuits are done.
Notes: This is great as is without the optional ingredients. My 3 kids all like it. We serve it with a fruit or vegetable on the side.
Thursday, February 7, 2008
Easy Stir Fry
Extremely simple and healthy.
Ingredients:
4 cups cut vegetables (Usually I use whatever is leftover in the freezer, but fresh would work as well if you need to use something up. Using up or freezing soon to go bad veggies is a real cost cutter.) such as broccoli, carrots, celery, cabbage, onions, peppers, tomatoes, asparagus, green beans, etc.), $2 or less
1 cup cut up meat (any), $1
2 pkg. ramen noodles or rice, $1
Seasonings (We use a little soy sauce when cooking the meat, and/or use the seasoning packet that comes with the ramen noodles. If we have it on hand, dh likes to use Yoshida sauce in the meat/vegetable mixture. The possibilities are endless.), $.25
Total Cost: $4.25 or less (this dish usually costs me only $1 or $2)
Cook the meat in a large fry pan over medium heat. If you are cooking rice for this dish, begin cooking it now as well. You may use a bit of oil if you don't have non-stick pans. Add a tablespoon or so of soy sauce if you wish. If using onions, I like to cook those with the meat as well. When the meat is cooked through, add whatever vegetables you are using. If using carrots, I make sure they are in small pieces and add them 5-10 minutes before the rest of the veggies as they tend to take a longer cooking time. Be sure to stir frequently. Cook the ramen noodles now if using. When the vegetables are done, you can either add the ramen/rice and stir it all up, or you can serve the stir fry over the ramen/rice.
Ingredients:
4 cups cut vegetables (Usually I use whatever is leftover in the freezer, but fresh would work as well if you need to use something up. Using up or freezing soon to go bad veggies is a real cost cutter.) such as broccoli, carrots, celery, cabbage, onions, peppers, tomatoes, asparagus, green beans, etc.), $2 or less
1 cup cut up meat (any), $1
2 pkg. ramen noodles or rice, $1
Seasonings (We use a little soy sauce when cooking the meat, and/or use the seasoning packet that comes with the ramen noodles. If we have it on hand, dh likes to use Yoshida sauce in the meat/vegetable mixture. The possibilities are endless.), $.25
Total Cost: $4.25 or less (this dish usually costs me only $1 or $2)
Cook the meat in a large fry pan over medium heat. If you are cooking rice for this dish, begin cooking it now as well. You may use a bit of oil if you don't have non-stick pans. Add a tablespoon or so of soy sauce if you wish. If using onions, I like to cook those with the meat as well. When the meat is cooked through, add whatever vegetables you are using. If using carrots, I make sure they are in small pieces and add them 5-10 minutes before the rest of the veggies as they tend to take a longer cooking time. Be sure to stir frequently. Cook the ramen noodles now if using. When the vegetables are done, you can either add the ramen/rice and stir it all up, or you can serve the stir fry over the ramen/rice.
Monday, February 4, 2008
Menu Plan Monday (dinner only)
Here's the frugal menu plan for this week for our family of 5.
Monday - Rice-a-Roni (2 boxes, $4) and salad ($2 plus dressing)
Tuesday - Roast ($5 or so) and salad ($2 plus dressing)
Wednesday - Spaghetti ($1 noodles, $1 sauce, $2 hamburger + will add any leftover chopped
frozen veggies $0) and green beans ($1)
Thursday - Orange Chicken and Rice ($5) and broccoli ($2)
Friday - Keilbasa Turkey Sausage ($3), Frozen Corn ($1), Homemade bread ($1)
Saturday - Baked Potatoes ($1), Creamed Corn ($1), Finger Steaks ($4)
Sunday - Turkey Pot Pie ($5 or less using leftover turkey from the freezer, leftover frozen veggies, and cream of chicken soup for the sauce)
Total Cost: Under $45
That's $9 per person for the week, or $1.29 per person for each meal.
Notes: We paid less, as many of the items were purchased on sale. And there will be leftovers from all of the above to feed many of us lunches as well.
Monday - Rice-a-Roni (2 boxes, $4) and salad ($2 plus dressing)
Tuesday - Roast ($5 or so) and salad ($2 plus dressing)
Wednesday - Spaghetti ($1 noodles, $1 sauce, $2 hamburger + will add any leftover chopped
frozen veggies $0) and green beans ($1)
Thursday - Orange Chicken and Rice ($5) and broccoli ($2)
Friday - Keilbasa Turkey Sausage ($3), Frozen Corn ($1), Homemade bread ($1)
Saturday - Baked Potatoes ($1), Creamed Corn ($1), Finger Steaks ($4)
Sunday - Turkey Pot Pie ($5 or less using leftover turkey from the freezer, leftover frozen veggies, and cream of chicken soup for the sauce)
Total Cost: Under $45
That's $9 per person for the week, or $1.29 per person for each meal.
Notes: We paid less, as many of the items were purchased on sale. And there will be leftovers from all of the above to feed many of us lunches as well.
Saturday, February 2, 2008
Tried Recipes
All of the recipes posted here have been tried by our family. Some of them are loved by all, others only tolerated by the family members who are picky or don't like certain ingredients. I happened to love them all. Please feel free to switch ingredients as you see fit (especially vegetables, as people seem to have strong preferences or dislikes for those).
The Easiest, Best Pasta Dish Ever
This pasta dinner is sooooo delicious. Any time I see fresh asparagus on sale, we have this.
Ingredients:
One box of pasta (your choice, we usually use spirals or penne), $1
One package of bacon, $4 (you could easily only use half the package)
One or two bunches of asparagus ($2-$5)
Cook the pasta as directed. Fry the bacon. You can either cut it up before cooking, or cook it first and crumble it. I usually cut it first because I haven't thought to start the bacon cooking ahead and I don't like working with hot bacon. Break the asparagus into thirds or fourths. I usually throw away the bottoms of the stems, not sure if that is necessary or not. Once the bacon is done cooking, put the asparagus in the pan with the bacon to cook. When the asparagus is ready, dump in the pasta and stir it all up. This makes a lot, especially if you used 2 bunches of asparagus. Tonight we had this with some salad, but many times we eat it alone. The kids all 3 give it a thumbs up.
Ingredients:
One box of pasta (your choice, we usually use spirals or penne), $1
One package of bacon, $4 (you could easily only use half the package)
One or two bunches of asparagus ($2-$5)
Cook the pasta as directed. Fry the bacon. You can either cut it up before cooking, or cook it first and crumble it. I usually cut it first because I haven't thought to start the bacon cooking ahead and I don't like working with hot bacon. Break the asparagus into thirds or fourths. I usually throw away the bottoms of the stems, not sure if that is necessary or not. Once the bacon is done cooking, put the asparagus in the pan with the bacon to cook. When the asparagus is ready, dump in the pasta and stir it all up. This makes a lot, especially if you used 2 bunches of asparagus. Tonight we had this with some salad, but many times we eat it alone. The kids all 3 give it a thumbs up.
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