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Sunday, June 16, 2013

Menu Plan for the Week (June 17-23)

Hi, ya'll!

Here is my menu plan for this week. If there's a link to a recipe, I've included it. If you want a recipe that isn't included, just ask. Hope this is helpful. :)

Happy cooking!

Monday (We do "Meatless Mondays" just so you know)
Tuesday( Belated Father's Day celebration as hubby had to work nights on Father's Day)
  • Grilled steaks (marinated in honey, Worcestershire sauce, soy sauce, and meat tenderizer),
  • Baked potatoes
  • Salad
  • Rolls (homemade if I'm being ambitious)
Here's the link to the homemade cream of chicken soup. You'll never want to use the canned stuff again.
  • Grilled burgers and hot dogs
  • Grilled corn on the cob
  • Any other veggie I can get on the grill

Friday, October 12, 2012

Grocery Shopping on a Budget

So...I went to the grocery store today with list in hand and a goal to spend no more than $100. I spent $101.17. I did stick to my list so I was disappointed to go over. However, when I did the math, I felt a little better.

     $101.17/7 days = $14.45 per day
     $14.45/4 = $3.61 per day per person
     $3.61/3 = $1.20 per meal per person

Not bad. Not bad at all. And truly, it's less than that because I also purchased some staples (such as flour and sugar). I bought quite a bit of fresh produce, and in the meat department I bought a pound of ground beef, two packs of chicken breasts, and a roast. I think we are eating pretty darn good for $1.20 per meal. (Also, I often feed 5-6 instead of four, so the cost would be less.)

Breakfasts this week will include oatmeal and cinnamon apples; toasted bagel sandwiches (with egg & cheese); grits & scrambled eggs; and cereal is always an option.

For lunches we have deli meats & cheeses for sandwiches and some leftover homemade tortillas, taco meat filling, and black beans & rice.

We have fresh fruit, yogurt, crackers & cheese for snacks.

Our dinner menu for the week:

Friday: homemade chicken salad on homemade honey wheat bread, chicken & wild rice soup

Saturday: grilled burgers & hot dogs (Applegate Farms - yum!); homemade hamburger buns; homemade baked beans; homemade fries

Sunday: a day of rest - we'll have leftovers

Monday: white bean, carrot, & kale soup; cornbread (yes, homemade as well)

Tuesday: grilled chicken, penne pasta with sun-dried tomato Alfredo sauce (homemade sauce - a new recipe I'm trying), salad, fresh bread or rolls (It will be time to make sourdough bread!)

Wednesday: roast & veggies (in the crock pot); rice & gravy; baby lima beans; corn on the cob; biscuits

Thursday: leftovers

Thursday is menu planning day and Friday is shopping day for the following week. Yay. (Not! I do NOT enjoy grocery shopping!)

If you notice the word "homemade" occurring a lot, it's because I am trying to do more from scratch cooking and eliminate processed foods from our house. As I use things in my pantry, they are either not being replaced or being replaced with whole and/or homemade goods. A little more work for me, but the taste difference is pretty awesome! Plus...I'm slaving in the kitchen for the family; maybe they will notice and there will be perks for me! :)

I just took the honey wheat bread out of the oven a few minutes ago and it's calling my name. Y'all have a great week!

White Bean, Kale & Carrot Soup

1 tablespoon olive or canola oil
2 teaspoons minced garlic
1 small yellow onion, diced
4 cups chopped raw kale
2 large carrots, peeled and sliced
4 cups chicken or vegetable broth
2 (15 oz) cans white beans, undrained
2 teaspoons dried Italian seasoning
salt and pepper to taste

In a stock/soup pot, heat olive oil over medium heat. Add garlic and onion; saute until soft. Stir in broth, carrots, beans, seasonings, garlic and onion. Bring to a boil, then reduce heat and cook until carrots are almost tender, stirring occasionally. Add kale; cover and simmer for about 15 minutes or until kale is done, stirring occasionally.

Sunday, September 2, 2012

Springtime Spaghetti



  • 8 ounces spaghetti
  • 2 tablespoons butter
  • 1 large zucchini, julienned
  • 3 large carrots, julienned
  • 2 teaspoons minced garlic
  • 3/4 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh dill


  1. Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
  2. Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

BBQ Sandwiches - So easy!!

Slow Cooker Meal

one pork tenderloin (2-3 pounds)
BBQ sauce of your choice
Hamburger Buns

Place tenderloin in slow cooker; cover with water and cook on low for 7-8 hours. Remove from slow cooker and remove all the fat that you can see. Shred tenderloin with fork. Put into baking dish and pour sauce over top; stir well. Bake at 350 degrees for 15-20 minutes or until bubbly. Serve on buns.

September Dinner Menu Plan

This month I am really using the slow cooker quite a few times - such a time saver and mess saver. I am implementing "Soup & Sandwich Fridays" and "Super Easy Saturdays." I still have "Slow Cooker Sundays" as well. Recipes are already on the blog for items in red. Those in blue are new and I'll post the recipe if it passes the "taste test." Those in italics are slow cooker meals. Also, remember that I do leftover nights based on my husband's work schedule.

If you aren't keen on cooking, I'd suggest picking 3-4 recipes per week and trying them out.

1 - Leftovers
2 - Alabama Stew, Cornbread Muffins
3 - Roasted Veggies, Corn Casserole, Fresh Fruit
4 - Slow Cooker Pot Roast w/veggies , rice & gravy, Green Beans
5 - Leftovers
6 - Springtime Spaghetti, Salad, Homemade Rolls
7 - Loaded Potato Soup, Club Sandwiches
8 - Chicken Pot Pie, Corn on the Cob
9 - Herbed Pork Tenderloin, Mashed Potatoes, Steamed Broccoli & Carrots
10 - Leftovers
11 - Meaty Cheese Manicotti, Salad, Homemade French Bread
12 - Herbed Chicken, Green Beans, Mini Biscuits w/ Garlic Butter
13 - Grilled Steak & Grilled Chicken, Baked Potatoes, Homemade Dinner Rolls
14 - Chicken &Wild Rice Soup, Grilled Chicken Sandwiches
15 - Homemade Pizza (White Pizza with Grilled Chicken and Hamburger & Pepperoni)
16 - Sunday Beef Stew, Rice, Cheese Biscuits
17 - Leftovers
18 - Southwest Chicken, Rice or Tortillas, Mexicorn Muffins
19 - Leftovers
20 - Grilled BBQ Pork Chops & Chicken, Brown Rice, Green Beans, Corn, Rolls
21 - Chili, Cornbread Muffins
22 - Leftovers
23 - BBQ Sandwiches, Potato Salad, Baked Beans
24 - Chicken Spaghetti, Salad, Fresh Bread
26 - Turkey, Dressing, Butterbeans, Homemade Rolls
27 - Leftovers
28 - Chicken in Basil Cream Sauce, Pasta, French Bread
29 - Sloppy Joes, Oven Roasted Potatoes
30 - Hearty Black Bean Soup, Rice, Corn Muffins

Friday, August 10, 2012

This Week's Menu Plan

So I am sitting here on this very rainy Friday making out my grocery list for the week. I have already planned my meals for the month, so this isn't taking long. Here is what is on the dinner menu for this week (Friday - Thursday).

Friday: Grilled Pork Chops, Brown Rice, Butterbeans, Okra (trying a new recipe), Homemade Biscuits
Saturday: Leftovers (or "Clean Out the Fridge" Day)
Sunday: (slow cooker): Alabama Stew (beef & veggie stew); Cornbread Muffins
Monday: Leftovers
Tuesday: Chicken Marsala, Mashed Potatoes, Salad, Homemade French Baguettes
Wednesday: Pancakes, Bacon, Scrambled Eggs
Thursday: Cubed Steak, Rice & Gravy, Peas, Homemade Biscuits
Friday: Poppyseed Chicken Casserole, Green Peas

I am working on September's menu today. I am thinking I will try to do some "make ahead" meals for the month and see how that goes.