Pink Lemonade Dip

OMG!  This dip is to die for ... The recipe calls for chilling, but we can never wait that long.  Ran out of apple slices?  No problem!  Grab a spoon and eat the stuff straight out of the bowl.  My favorite is raspberry-lemonade.  The Pink Lemonade is more tart, but if that is what you like, great!  To ease some guilt (but you will be in heaven when you taste it and could care less about guilt) make the dip using reduced-fat or fat-free cream cheese and cool-whip.

Weekly Menu for August 20-26, 2012

Recipe Links

Garlic Butter

French Bread

Apple Barbecue Sauce

Spanish Rice

Coleslaw

Necessity: The Mother of Invention

Also known as the children ate some of the ingredients you needed ...

Peanut Butter Cheerio Bars

This is what I made tonight for the family.  It was supposed to be Rice Krispie Treats, but someone ate my Rice Krispies. I am in the melting butter stage and not too happy to find I have only 3 cups of Rice Krispies when I need twice that.  The box was in the taboo-touch-you-die cabinet and should have had enough for two batches of Rice Krispie treats.

 So what to do ... Hmmm.  The voices in my head go to town and start talking to each other.

   "I have Honey-Nut Cheerios." 

   "Oh, I think some creamy peanut butter will go with that.  

   "We aren't allergic, are we?"

   "No, it's the other stuff we can't have."

   "Great!  Let's mix the peanut butter with the marshmallows.  How much do you think?"

   "One-third cup?"

   "Nah, I like peanut butter.  Let's do one-half."

  "Cool!  That sounds good to me!"

So on the advice of my voices, I continue to the melting marshmallows stage and put in half a cup of creamy peanut butter.  I mix the two together before pouring in 6 cups of said cheerios and mix.

   "Chocolate!  Chocolate is always good."

Yeah, that chocolate?  Those are the occasional brown spots in the picture.  The kids got into and ate most of my chocolate chips too.

The results are in:  It was a hit, and the family loved it the "strange-looking Rice Krispie treats." Once mixed, be sure to place into a greased (with butter or spray) 9x13 pan and cool.  Have a glass of milk ready because they are a bit rich.

Weekly Menu for August 6-12, 2012

Day One - Crock-pot Night
Breakfast: Apple-Oatmeal Muffins, Bananas and Oranges, Milk

Morning Snack: Veggies with Ranch Dip
Afternoon Snack: White Chocolate Popcorn

Dinner: Nacho Cheese Chicken Chowder,  Melon Cubes

Day Two -Freezer Meal Night
Breakfast: Blueberry Waffles, Scrambled Eggs, Milk

Morning Snack: Cheese Crackers, Apple Slices
Afternoon Snack: Rice Krispie Treats

Dinner: Lazy Day Lasagna, Tossed Salad,  Garlic Bread

Day Three
Breakfast: Rice and Raisins, Mixed Fruit, Milk

Morning Snack: Cheese Stick and Grapes
Afternoon Snack: Snickerdoodles and Milk

Dinner: Fried Rice, Melon Cubes

Day Four - Breakfast for Dinner

Breakfast: Granola, Berries, Milk

Morning Snack: Fruited Gelatin with Whipped Topping
Afternoon Snack: Baked Pretzels with Cheese Sauce

Dinner: Biscuits and Sausage with Gravy, Melon Slices, Eggs, Juice/Milk

Day Five
Breakfast: Chocolate Chip Muffins, Strawberries, Milk

Morning Snack: Watermelon Wedges
Afternoon Snack: Brownies, Milk

Dinner: Shepherd's Pie, Peaches

Day Six
Breakfast: Breakfast Burritos, Orange Juice

Morning Snack: Stuffed Celery
Afternoon Snack: Crescent Pepperoni Roll-ups with Sauce

Dinner: Barbecue Ribs, Coleslaw, Baked Beans, Corn on the Cob

Day Seven
Breakfast: Granola or Cold Cereal, Milk

Morning Snack: Yogurt and Graham Crackers
Afternoon Snack: Apple Pie Dip and Cinnamon Chips

Dinner: Slow Cooker Tortellini and Spinach Soup, Salad, French Bread

I have included breakfast, snack and dinner ideas for a week. For lunches, it is usually leftovers or sandwiches. I didn't use names of the days as everyone's schedule differs. It is okay to have day seven on day one and day six on day three, omitting day four because of tastes. This menu is for ideas to help you and feed your creative juices.

Homemade Spaghetti Sauce

Remember those tomatoes I mentioned in my previous post?  This is what has become of most of them ...

If you get close enough, you might even be able to smell it because it smells better than it looks.  Just be careful not to leave a nose print on your screen.  I used a basic recipe I found HERE to give it a try.  I figure if I don't like it, I can tweak it to my preferences when I make some more.  Although I am tomatoed out right now.   (I had a cut on my arm that I remembered every time the juice form the tomatoes ran into it.)  I do most of my new recipes that way.  I follow the recipe the first time, and tweak it the following times until I like it.  Of course, that is if I tasted potential in it.  That is why I stick to higher rated recipes with plenty of comments when googling recipes.

Back to my sauce since that is why you are reading this post, right?  What is simmering is a double batch - 35 cups of chopped tomatoes plus garlic and seasonings. The above picture is misleading how much sauce this is.  That pot is my largest stock pot - like 3-meals-for-my-crew-and-leftovers-sized stock pot.  Some sauce will be for dinner tonight.  The rest I will freeze for later meals. 

Dinner tonight
Spaghetti
Tossed Salad (with fresh cherry tomatoes and cucumbers from the garden)
French Bread
Garlic Butter

Mmmmm ... 5:30 cannot get here soon enough.  Bon Appetit!

Weekly Menu: 23-29 January 2012

Links for some of my recipes are include in the menu. Be sure to check them out!
I will include additional recipes throughout the week.

Day One - 30 Minute Meal Night
Breakfast: Waffles, Bacon, Orange Slices, Milk

Snacks: Magic Milkshakes

Dinner: Fried Rice, Melon Slices, Garlic Green Beans

Day Two -Freezer Meal Night

Breakfast: Cinnamon-Raisin Toast, Scrambled Eggs, Hot Chocolate

Snack: Chocolate S'more Cookies, Milk

Dinner: Lasagna, Salad, Garlic Bread

Day Three
Breakfast: French Toast, Sausage Links, Mandarin Oranges and Grapes, Milk

Snack: Apples, Pink Lemonade Dip

Dinner: Chicken and Dumplings, Steamed Broccoli, Peaches

Day Four - Crock-pot Night
Breakfast: Blueberry Muffins, Orange Juice, Milk

Snack: Animal Crackers, Hot Chocolate

Dinner: Meatloaf, Mashed Potatoes, Peas, Tossed Salad

Day Five
Breakfast: Breakfast Burritos, Oranges and Bananas, Milk

Snack: Graham Crackers, Vanilla Yogurt

Dinner: Fried Fish, Steak Fries, Coleslaw

Day Six
Breakfast: Breakfast Ring, Melon Cubes, Milk

Snacks: Rice Krispie Treats, Milk

Dinner: Chili Baked Potatoes, Mixed Fresh Berries

Day Seven
Breakfast: Granola, Fresh Fruit, Milk

Snacks: Crackers, Cheese, Apple Slices

Dinner: Potato Soup, Green Salad, Broccoli

I have included breakfast, snack and dinner ideas for a week. For lunches, it is usually leftovers or sandwiches. I didn't use names of the days as everyone's schedule differs. It is okay to have day seven on day one and day six on day three, omitting day four because of tastes. This menu is for ideas to help you and feed your creative juices.

Weekly Menu: March 8 - 14

Day One - 30 Minute Meal Night
Breakfast: Biscuits and Sausage Gravy, Orange Juice

Snacks: Cinnamon-Raisin Bread and Milk

Dinner: Lemon Tilapia, Seasoned Rice, Broccoli

Day Two

Breakfast: Blueberry Muffins, Orange Juice, Hot Chocolate

Snack: Stuffed Celery (peanut butter or pineapple cream cheese)

Dinner: Taco Salad, Fresh Fruit

Day Three - Crock-pot Night
Breakfast: Veggie Omelets, Toast, Juice

Snack: Baked Pretzels

Dinner: Pork Roast and Vegetables, Tossed Salad

Day Four - Soup/Sandwich Night
Breakfast: Granola Bars, Fruit, Milk

Snack: Magic Milkshakes

Dinner: Grilled Chicken Pitas, Ramen Chinese Salad, Mandarin Oranges

Day Five - Pizza or In Home Restaurant Night
Breakfast: French Toast, Bacon, Juice and Milk

Snack: Cookies and Milk

Dinner: Pizza (cheese, sausage), Salad

Day Six
Breakfast: Cinnamon Rolls, Scrambled Eggs, Orange Juice, Milk

Snacks: Nachos

Lunch: Leftovers or Sandwiches

Dinner: Lasagna, Caesar Salad, Steamed Green Beans, Garlic Bread

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

Weekly Menu: February 15 - 21

Day One - 30 Minute Meal Night
Breakfast: Blueberry Pancakes, Sausage Patties, Orange Juice

Snacks: Graham Crackers and Milk

Dinner: Ham Sandwiches, Cantaloupe Chunks, Chips

Day Two

Breakfast: Hot Rice Cereal, Orange Slices, Milk

Snack: Bread and Honey

Dinner: Chicken Fajitas, Spanish Rice, Fresh Fruit

Day Three - Crock-pot Night
Breakfast: Muffins, Fruit, Hot Chocolate

Snack: Baked Pretzels

Dinner: Beef Stew, Salad, Rolls

Day Four - Soup/Sandwich Night
Breakfast: Breakfast Burritos, Fruit Salad, Milk

Snack: Carmel Popcorn

Dinner: Brats, Onion Rings, Coleslaw

Day Five - Pizza or In Home Restaurant Night
Breakfast: French Toast, Bacon, Orange Juice

Snack: Granola

Dinner: Chicken Fried Steak, Mashed Potatoes, Fried Okra, Coleslaw, Biscuits

Day Six
Breakfast: Pancakes, Bacon, Orange Juice and Milk

Snacks: Cookies and Milk

Lunch: Grilled Cheese, Tomato Soup, Veggie Sticks

Dinner: Sausage Skillet, Peaches

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

Weekly Menu

Day One - 30 Minute Meal Night
Breakfast: Pan-fried Toast, Fresh Fruit Slices, Scrambled Eggs, Milk

Snacks: Gelatin with Cool-whip

Dinner: Salsa Pork, Rice, Green Beans, Carrot-Pineapple Salad

Day Two

Breakfast: Hot Rice Cereal, Orange Slices, Milk

Snack: Cookies and Milk

Dinner: Seafood Alfredo, Caesar Salad, Garlic Toast

Day Three - Crock-pot Night
Breakfast: Muffins, Fruit, Milk or Hot Chocolate

Snack: Cinnamon-Sugar Pretzels

Dinner: Sweet & Sour over Rice, Egg Drop Soup, Fresh Fruit

Day Four - Soup/Sandwich Night
Breakfast: Biscuits with Sausage Gravy, Orange Juice

Snack: Popcorn and Apple Slices

Dinner: Sloppy Joes, Fresh Veggies and Dip, Chips

Day Five - Pizza or In Home Restaurant Night
Breakfast: Breakfast Burritos, Orange Juice and Milk

Snack: Brownies and Milk

Dinner: Pizza (Sausage, Pepperoni, Cheese), Salad

Day Six
Breakfast: Pancakes, Bacon, Orange Juice and Milk

Snacks: Granola

Lunch: Leftovers or Ham and Cheese Sandwiches, Veggie Sticks, Chips

Dinner: Barbecue Ribs, Coleslaw, Corn

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

Weekly Menu

Day One
Breakfast: Cinnamon Coffee Cake, Orange Slices, Milk

Snacks: Cinnamon Toast and Milk

Dinner: Cheesy Broccoli Potato Soup, Tossed Salad, Rolls

Day Two

Breakfast: French Toast, Scrambled Eggs, Juice and Milk

Snack: Sugar Cookies and Milk

Dinner: Baked Ham, Garlic Potatoes, Green Beans, Carrot-Pineapple Salad

Day Three
Breakfast: Cheesy Ham Biscuits, Fruit, Juice and Milk

Snack: Popcorn and Apple Slices

Dinner: Beef Fajitas, Spanish Rice, Fresh Fruit

Day Four
Breakfast: Cracked Wheat Cereal, Juice and Milk

Snack: Homemade Bread and Butter

Dinner: Beefy Vegetable Soup, Rolls

Day Five
Breakfast: Granola, Juice and Milk

Snack: Pudding and Vanilla Wafers

Dinner: Chili Dogs/Popcorn Chicken, Fries, Magic Milkshakes (At Home Restaurant Night: Sonic*)

Day Six
Breakfast: Waffles, Fried Ham, Orange Juice and Milk

Snacks: Cheese, Sausage and Crackers

Lunch: Grilled Sandwiches, Tomato Soup, Apple Slices

Dinner: Crab Alfredo, Caesar Salad, Garlic Toast

* To save money we create Restaurant Nights. For Sonic Night, we serve a couple of the kids favorite menu items. Instead of chairs the children (younger ones at least as the teens are too cool for that) will drive up in "cars", boxes they decorated themselves as cars.

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

Weekly Menu

Day One
Breakfast: Chocolate Chip Muffins, Juice and Milk

Snacks: Homemade Bread and Butter

Dinner: Tacos, Refried Beans, Spanish Rice

Day Two

Breakfast: French Toast, Ham Slices, Juice and Milk

Snack: Gelatin with Cool-Whip

Dinner: Take-Out Pizza, Salad

Day Three
Breakfast: Egg and Cheese Biscuits, Fruit, Juice and Milk

Snack: Popcorn and Apple Juice

Dinner: Italian Beef, Fresh Vegetables, Chips

Day Four
Breakfast: Rice Cereal, Juice and Milk

Snack: Cookies and Milk

Dinner: Chili, Cornbread, Fruit

Day Five
Breakfast: Omelets, Toast, Juice and Milk

Snack: Ants on a Log

Dinner: Potato Pancakes, Italian Sausage Links, Applesauce

Day Six
Breakfast: Pancakes, Bacon, Melon Slices, Orange Juice and Milk

Snacks: Pretzels and Cheese Sauce

Lunch: Peanut Butter and Jelly Sandwiches, Carrot Sticks, Chips, Milk

Dinner: Chicken and Noodles, Green Salad, Dinner Rolls

I have included meal ideas for six days. For the seventh day feel free to serve any leftovers (we call it buffet dinner) or your family's favorite meal. I didn't use names of the days as everyone's schedule differs. For example, I do my grocery shopping on Wednesday afternoons so my meal plan usually begin with that day as I have a stocked refrigerator and pantry then. I will try to post meal and snack ideas for a week the same day (Sunday night) so that you may plan your shopping no matter what day you do it.

What's Cooking: Chicken Pot Pie

To me the best part of a pot pie is the crust. I love pot pies and remember that being one of my favorite meals to whip up as a kid. How hard was it to pop one in the oven? I was young, naive and without a ton of kids at the time.

I still like pot pies, but I prefer making mine from scratch. It is healthier without all the sodium of the convenient, store-bought one serving pot pie. I forgo the crust to prevent fights because family dinner time is supposed to be a good thing, a time for bonding. Instead of crusts, I whip up a batch or two or three of homemade biscuits. While those are baking I make the pot pie filling.

Okay, I did say healthier but I must admit the batch I made this week might have had less sodium than a store bought version, but oh, the yummy fat was there. Shame I know, but it was really good. I used butter (unsalted and homemade) and cream in place of evaporated milk. It was what I had on hand. Darn!

I like making this recipe when I have leftover turkey or chicken. It was turkey this time. So I fudged a bit, it's Turkey Pot Pie that's cooking. A bag of frozen mixed veggies is easy to add. The hardest part of the recipe is cutting up the celery and onions.

What is so nice is that this recipe is freezer friendly. You can whip up a double batch and freeze half for a later time. You can freeze the biscuits too but I always run out of biscuits before I can ever do that.


Below is the recipe ... take note that this is a versatile recipe. You can make it healthier by using skim evaporated milk. I have and it still tastes yummy. The only difference is being able to fit in your jeans in the morning. There are other ways to make it healthier like using fat free chicken broth. You can adjust the vegetables by using what you have on hand or fresh even. I find using frozen mixed veggies saves prep time. The picky eaters just pick out which ones they don't like. There is no pleasing everyone in this house unless it is meatloaf for dinner.

Chicken/Turkey Pot Pie

(makes 6 servings or 2 pies)

1 cup onions, chopped

1 cup celery, choppped

1/3 cup butter, melted

1/2 cup flour

2 cups chicken broth

1 cup evaporated milk

4 cups chicken, cooked and chopped

2 cups frozen mixed vegetables, thawed

1-1/2 teaspoon salt

1/4 teaspoon black pepper

Saute onions and celery in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, vegetables, salt and pepper. Heat through.

To Serve: Serve immediately hot over biscuits.

To Freeze: Let filling cool. Divide in half and freeze in one gallon freezer bags.

Weekly Menu: September 28 - October 4

Monday
Breakfast: Donuts, Cantaloupe, Juice and Milk

Snacks: Homemade Bread and Butter

Dinner: Beef Fajitas, Refried Beans, Spanish Rice

Tuesday
Breakfast: Breakfast Burritos, Orange Juice and Milk

Snack: Pudding and Graham Crackers

Dinner: Barbecued Chicken, Ranch Potatoes, Picnic Beans, Coleslaw

Wednesday
Breakfast: Mixed Berry and Cream Muffins, Scrambled Eggs, Milk

Snack: Popcorn and Apple Juice

Dinner: BBQ Chicken Sandwiches, Chips, Coleslaw

Thursday
Breakfast: Rice Cereal, Juice and Milk

Snack: Cookies and Milk

Dinner: Chili, Cornbread, Fruit

Friday
Breakfast: Omelettes, Toast, Fruit, Juice or Milk

Snack: Nachos

Dinner: Meatball Casserole, Steamed Broccoli, Cesar Salad, Breadsticks

Saturday
Breakfast: Pancakes, Bacon, Melon, Orange Juice and Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Salsa Pork Over Rice, Tossed Salad, Peaches

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Chicken Tenders, Mashed Potatoes, Broccoli and Cheese, Carrot Sticks

Weekly Menu: September 21-27

Monday
Breakfast: Cinnamon Crumb Coffee Cake, Orange Juice and Milk

Snacks: Popcorn and Juice

Dinner: Potato Pancakes, Sausage and Eggs, Applesauce

Tuesday
Breakfast: Breakfast Sandwiches, Juice and Milk

Snack: Gelatin with Whipped Topping

Dinner: Cashew Noodle Stir-Fry, Egg Drop Soup, Steamed Broccoli, Fresh Fruit

Wednesday
Breakfast: Strawberry-Cream Muffins, Scrambled Eggs, Juice and Milk

Snack: Pudding and Graham Crackers

Dinner: Pita Sandwiches, Chips, Fresh Veggies and Dip

Thursday
Breakfast: French Toast, Fresh Fruit, Strawberry Smoothies

Snack: Chips and Salsa

Dinner: Taco Salad, Fresh Fruit

Friday
Breakfast: Granola, Fruit, Juice and Milk

Snack: Cookies and Milk

Dinner: Zuchinni Lasanga, Ceasar Salad, Garlic Bread

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Ham, Sweet Potatoes, Steamed Green Beans, Salad

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Split Pea and Ham Soup, Salad, Rolls

Flexibility and Creativity

I find that being flexible as well as creative in the kitchen very helpful when trying to be frugal. Sometimes those two things come into play for dinner because my brain is so fried I cannot be creative or think so Iam flexibile and serve cold cereal for dinner.

Last night I was proud of myself for being flexible and creative in a good way. It wasn't cold cereal, but rather homemade soup and fresh bread. My original menu called for Beef Stew last night, but I switched it to Chunky Chicken Soup since I had leftover over cooked chicken from the day before. I find leftovers are served best with a bit of a makeover. There was a catch though. I didn't have any of the frozen vegetables called for in the recipe.

In comes creativity and flexibility to save the day. For starters, I did have onions and garlic so I sauteed those as well as 5-6 mushrooms left from Monday's Eggplant Parmesan. So I was getting creative and now I needed to be flexible. I didn't need to cook the chicken as I already had some (also I add meat last since our exchange student is vegetarian). I didn't have the frozen vegetables, but I did have fresh ones. So instead of adding the flour first followed by the broth, I added 3/4 of the broth. Then I put in fresh green beans from my garden. I added chopped carrots and red potatoes (from the co-op this week) as well as a bunch of broccoli, chopped, not used in Wednesday's dinner. I brought the soup to a boil before reducing the heat and simmering until the vegetables were tender. In a mason jar (keep one in my kitchen for this purpose), I put in the remaining broth and flour. I shook it hard (after putting on the lid) until the mixture was well mixed with no lumps. It is so much easier that way. I poured that into the soup as well as a can of kidney beans as I had no white beans. It added some protein for our vegetarian and a nice dash of color. I spooned out enough for our student into a separate pot and then added the chicken I had de-boned and chopped to the pot for the rest of us.

The result of my creativity and flexibility? It was a delicious soup with a side of hot, deliciously sweet soda bread. I was not the only one happy with the result. I like the successes so much more than the flops. Each is a learning experience that helps me be more confident in the kitchen, and my family is used to being my guinea pigs by now.

Weekly Menu: September 14-20

A day (or two) late but hopefully not a dollar short ...

Monday
Breakfast: Banana Muffins, Milk

Snacks: Available Snacks

Dinner: Eggplant Parmesan, Spinach-Carrot Salad, Fruit, Rice Krispie Treats

Tuesday
Breakfast: Waffles, Juice/Milk

Snack: Available Snacks

Dinner: Taco Baked Potatoes, Salad

Wednesday
Breakfast: Biscuits and Sausage Gravy, Fruit, Milk

Snack: Apples and Caramel

Dinner: Baked Chicken, Squash, Cucumber Salad, Steamed Broccoli

Thursday
Breakfast: Muffins, Fruit, Milk

Snack: Cheese and Crackers, Grapes

Dinner: Chunky Chicken Soup, Salad, Soda Bread

Friday
Breakfast: Breakfast Burritos, Fruit, Juice/Milk

Snack: Baked Pretzels, Juice

Dinner: Fried Rabbit, Mashed Potatoes, Pickled Beets, Carrot-Pineapple Salad

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Zuchinni Bread, Milk

Lunch: Leftovers

Dinner: Split Pea and Ham Soup, Salad, Rolls

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Sour Cream Enchiladas, Refried Beans, Soutwestern Corn Salad

Weekly Menu: September 7-13

The way my week works is that I have a fabulous plan in place. Then life happens. Life seems to happen a lot around here. My fabulous plan gets re-arranged, meals get bumped to the next week or omitted completely. I can take consolance in the fact, that is less shopping for next week. I am already prepared or at least until life happens again and reminds me who really is in charge - and it isn't me!

Monday
Breakfast: Cinnamon Coffee Cake, Scrambled Eggs, Juice/Milk

Snacks: Available Snacks

Dinner: Foil Dinners, Tossed Salad

Tuesday
Breakfast: Muffins, Fruit, Juice/Milk

Snack: Nachos

Dinner: Pizza Rolls, Ceasar Salad, Green Beans

Wednesday
Breakfast: Granola, Milk, Fruit

Snack: Cinnamon Toast, Cantaloupe Cubes

Dinner: Fajitas, Spanish Rice, Refried Beans

Thursday
Breakfast: French Toast, Ham Slices, Fruit, Juice/Milk

Snack: Gelatin with Whipped Topping

Dinner: Meatloaf, Mashed Potatoes, Green Beans, Carrot-Pineapple Salad

Friday
Breakfast: Biscuits and Gravy, Fruit, Juice/Milk

Snack: Baked Pretzels

Dinner: White Bean-Spinach Soup, Ceasar Salad, French Bread

Saturday
Breakfast: Pancakes, Sausage & Eggs, Juice/Milk

Snacks: Available Snacks

Lunch: Leftovers

Dinner: Eggplant Parmesan, Green Salad, Peas & Carrots

Sunday

Breakfast: Cold Cereal/Granola, Milk

Snack: Available Snacks

Dinner: Baked Potato Bar

$75 Challenge

I was looking up one thing and just kept clicking links until I ended up here. As I was reading through the blog, I found the $75 Challenge. I was game. I enjoy things like that, the things that bore my hubby to tears to discuss or make my children roll their eyes. I am just waiting until they end up just like me.

A challenge ... hmmm. I like a good challenge especially one involving saving money. Hubby likes saving money too even more when I manage to do it although he claims that I spend money to save money. So back to the challenge and setting my rules for myself...

We are a family of 10 (two adults and 8 children ranging in age from almost two to 17 years old). There are some dietary concerns as the youngest is allergic to dairy, eggs and red dye. The 17 year old (our exchange student) is allergic to chocolate as well as a vegetarian. Food costs alone run about $150 a week not including the raw milk we get from a dairy and our SHARE Foods units we buy once a month. Those two things will run $90-$110 a month. I also participate in a farm co-op where I get fresh produce bi-weekly. I already paid for that back in April. With that as my guideline and basis, I have decided on taking the challenge name at face value. My goal is $75 a week spent on groceries. Of course, I am always free to spend less as I am sure hubby would like to remind me.


WEEK ONE
I started off the week with good intentions. I made a menu for the family, and one where they would not ask if I was cutting back on the budget. (I started on Tuesday as that was the beginning of the month for the challenge.) Weekday lunches are just leftovers or sandwiches as it is just Eric and I at home now school is in session. Available Snacks are ones that I always keep on hand. They include pretzels, animal crackers, fruit, microwave popcorn and leftovers from breakfast/previous snacks (if any).

Tuesday (1st)
Breaskfast: Berry Crumb Bars, Hot Chocolate
Snack: Available Snacks
Dinner: Ziploc Chicken, Fried Potatoes, Baked Beans, Watermelon, Broccoli (had company for dinner)

Wednesday (2nd)
Breakfast: French Toast, Scrambled Eggs with Ham, Bananas, Juice
Snack: Trail Mix
Dinner: Leftovers

Thursday (3rd)
Breakfast: Cinnamon-Raisin Bread, Fruit, Milk/Hot Cocoa
Snack: Cheese Nachos
Dinner: Meatloaf, Mashed Potatoes, Broccoli, Peaches

Friday (4th)
Breakfast: Breakfast Burritos, Fruit, Juice/Milk
Snack: Rice Krispie Treats
Dinner: Crockpot Chicken Enchiladas, Spanish Rice, Refried Beans, Fresh Fruit

Saturday (5th)
Breakfast: Pancakes, Sausage, Juice/Milk
Snacks: Available Snacks
Lunch: Leftovers
Dinner: Homemade Pizza, Ceasar Salad, Breadsticks

Sunday (6th)
Breakfast: Cold Cereal/Granola
Snacks: Available Snacks
Dinner: Grilled Cheese, Tomato Soup, Fresh Fruit and Veggie Tray

So there is the menu for the week. I made my grocery list and did the shopping. How did I fare?

What I bought:
5 dozen eggs - $5.78
Half gallon soy milk (2) - $5.52
Baked Beans (2) - $ 2.44
Tomato Soup (4) - $ 2.40
Mandarin Oranges (15 oz)- $ .72
Roasted Peanuts (16 oz) - $2.68
Canola Oil (3 qt) - $2.84
Raisins (25 oz) - $2.58
Cashews (16 oz) - $4.48
Cheddar Cheese Soup (2) - $2.88
Orange Juice Concentrate (2) - $2.36
Cinnamon - $ .50
Vegetable Broth (5) - $5.00
Pineapple Chunks (20 oz)- $1.08
Cheddar Cheese (2 lb) - $5.98
Broccoli Cuts (1 lb) - $1.87
Apple Juice Concentrate (2) - $2.26
Apple-Cherry Juice Concentrate (2) -$2.54
Wheat Gluten - $1.84
Bananas (5 lbs) - $2.93
Generic Cheerios - $1.84
Generic Honey-Nut Cheerios - $1.98
Generic Rice Krispies - $2.34
Regular M&Ms (19 oz) - $3.98
Peanut M&Ms (19 oz) - $3.98
Tortilla Chips (2) - $4.00
Romaine Lettuce (2 heads) - $3.00
Miniature Marshmallows - $ .92
Total (with tax added): $81.51

I had to make a run to a second store for forgotten tomato paste. I bought 4 12-oz cans for a total of $4.40. That brings the total grocery bill to $85.91.

I have a garden and freezer full of meat (bought a side of beef a couple of months ago). My pantry shelves are kind of sparce of canned goods although I have plenty of spices and herbs as well as the basics like flour, pasta, rice and beans. That is why you will not see certain items plus with what I get at the co-op and SHARE in conjunction with my garden.

The tomato paste was to make pizza sauce (with tomatoes from my garden) for Saturday with extra pints canned for a later). The trail mix recipe makes enough to store half for next week. The eggs and cheese will last into next week. Those items were the higher cost items on my list so I don't expect my grocery to be as high next week. So yes, I spent more than $75 this week, but I am hoping it will average out.

Tomorrow I will post some of the recipes for my menu items ...

Weekly Menu Plan: March 16

Monday
Cababge-Sausage Skillet
Fruited Gelatin
Corn Muffins

Tuesday
Fried Chicken
Mashed Potatoes
Coleslaw
Broccoli

Wednesday
Ham & Bean Soup
Peaches
Cornbread

Thursday

Chicken & Noodles
Broccoli

Green Salad

Friday
Fried Rice
Garlic Green Beans
Egg Drop Soup

Saturday
Salisbury Steaks with Gravy

Mashed Potatoes

Peas

Green Salad

Sunday
Ice Cream Sundaes

The Sundaes on Sunday is a fun family tradition we have. The children (& husband) enjoy it. It also keeps me in the cool mom category.

Weekly Menu Plan: February 9, 2009

Monday
Ravioli in Sauce
Tossed Salad with Dressing
Vegetable Medley

Tuesday
Sour Cream Chicken Enchiladas
Southwestern Salad
Refried Beans
Chocolate Vanilla Swirl Cheesecake

Wednesday
Roasted Orange Chicken
Couscous
Steamed Broccoli
Tossed Salad with Dressing

Thursday
Roast Ham

French Onion Soup
7-Layer Salad

Acorn Squash

Friday
Chicken Fajita, Sausage, Cheese Pizzas
Bread Sticks
Caesar Salad

Saturday
Pork Roast

Mashed Potatoes

Green Beans

Glazed Carrots

Sunday
Bean and Ham Soup
Green Salad

Rolls