Menu Plan Monday, ok so Friday but whatever

It's that time again - Menu Plan Monday!

Everywhere you turn people are tightening their belts, and like the rest we are too. I posted earlier about my attempts to get a better handle on our finances and what I've been doing to help. While some things are a fixed cost like rent and our car payments, others can easily be changed. One of the easiest ways to cut costs is in the food bill. Granted we hadn't been eating out alot there are still ways to cut back even for us.

We're lucky that the hubby hunts and fishes for practically nothing and then can process and fillet the fruits of his labor so that we have a freezer full of meat. This enables us to cut our grocery bill in half I'd estimate. For any meal that uses hamburger, roast, stew or even steaks we can use venison and save the raising cost of beef. The only thing that I buy true hamburger meat for is meatloaf or hamburgers. So this leaves just pork and chicken for us to purchase out of pocket. Even so those pockets are running emptier lately and I needed to find a way to cut our costs even more.

The answer is AngelFood Ministries. I stumbled upon this by accident really and I believe this will really help our family cut costs. I compared prices and decided that purchasing 1 or 2 boxes (designed for 1 week's use) could help get us through a month of groceries. Granted I'll still have to make a trip or two to the grocery store but I believe we could come in under $150.00 for a month's worth of meals.

For the month of January I purchased the Regular box and the January Special #5. Items used from the box can be found in blue and like before you'll find the supplemental grocery list at the end.

Saturday, January 24th
Breakfast: Pancakes
Lunch: Tomato Soup and Grilled Tomato, Smoked Turkey and Muenster Cheese Sandwiches
Dinner: Steakhouse Night - Grilled Ribeye Steaks, Loaded Baked Potatoes, and Steamed Broccoli

Sunday, January 25th
Breakfast: Everything but the kitchen sink Omelets (eggs) and Toast
Lunch: Sandwiches
Dinner: Cheese Filled Manicotti with Homemade Marinara Sauce, Cesar Salad and Breadsticks

Monday, January 26th
Dinner: Pinto Beans, Honey Cornbread Muffins and Collard Greens

Tuesday, January 27th
Dinner: Chicken Fajitas with Bell Peppers and Spanish Rice

Wednesday, January 28th
Dinner: Slow Cooker Venison Stew and cheddar biscuits

Thursday, January 29th
Dinner: LaBamba Casserole (ground turkey)

Friday, January 30th
Dinner: Pork Ribs (recipe tbd), Scalloped Poatoes and green beans

Saturday, January 31st
Breakfast: Pigs'N Blankets, Blueberry Muffins and Oranges
Lunch: Sandwiches
Dinner: Lady & Sons Lasagna, salad and garlic bread

Sunday, February 1st
Breakfast: French Toast, Bacon and Scrambled Eggs
Lunch: Leftovers
Dinner: Super Bowl Sunday dinner at my parents' house

Monday, February 2nd
Dinner: Pastor Ryan's Mexican Lasagna and a southwest salad

Tuesday, February 3rd
Dinner: Grilled Chicken, Chicken Flavored Rice and Brussel Sprouts

Wednesday, February 4th
Dinner: Fend For Yourself, Mommy's tired

Thursday, February 5th
Dinner: Fried Chicken with Red Beans & Rice

Friday, February 6th
Dinner: Take 'n Bake Pizza and salad

Saturday, February 7th
Dinner: Hamburgers and Potato Salad

Sunday, February 8th
Dinner: Fried Fish, Coleslaw and French Fries

Monday, February 9th
Dinner: Maple Glazed Salmon, Baked Sweet Potato and Broccoli

Tuesday, February 10th
Dinner: Venison Stroganoff

Wednesday, February 11th
Dinner: Chicken Pot Pie (carrots, peas and potatoes) and Spinach Salad (tangerines if left over)

Thursday, February 12th
Dinner: Spaghetti and breadsticks

Friday, February 13th
Dinner: Chicken Enchiladas and black beans

Saturday, February 14th
Breakfast: Waffles and fruit
Lunch: Sandwiches
Dinner: Out to Eat for Valentine's Day!

Here's this month's supplemental grocery list, and as always there may be items that I have in my pantry that I didn't include in the list so double check the recipes so that you don't miss an ingredient.

Grocery List

And as always be sure to check out the rest of the group's menus at the Organized Junkie.

My Favorite Florence - Monday

Ok here we go, kicking off our week of My Favorite Florence recipes is Tyler's Ultimate Chicken Salad Sandwich. I absolutely love a great chicken salad sandwich! Now I'm not super picky like some people and will only eat a savory style or only eat a sweet style, I am a fan of both styles and love to try out lots of different versions. Tyler's Chicken Salad aired way back in Season 3 of his hit show (shows how long I've been a fan, eh? anyways) and his version immediately kicked my traditional chicken salad's butt big time. I mean how could it not when his is served on scrumdillyumptious cranberry brie toast! His chicken salad is a labor of love, like all of his ultimate recipes, but it is so worth the extra time if you can do it.

Tyler's Ultimate Chicken Salad

Now of course if you just don't have the time to poach your own chicken you can always pick up a roasted chicken at your local grocery store. I'd look for one that has a mild flavor.

Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Kid Friendly - Sloppy Joe's

I originally tried this recipe out from Cooking Light, and it was so yummy. But I thought it was a bit time consuming. Instead of making this sauce from scratch it would be much simpler, although not as healthy, I could just use store-bought sauce. So that's what I end up doing the majority of the time. Again since it's all about reheating for the hubby, I'll be making the meat mixture Tuesday night.

Menu: Sloppy Joe's, oven fries and cottage cheese

Kid Friendly Sloppy Joe's

Ingredients:
1 can of sloppy joe sauce
1 can of corn
1 small white onion
1 green bell pepper
1 to 2 lbs of ground beef (or venison)
4 hamburger buns

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes.
   
2. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in sloppy joe sauce.
   
3. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.
4. Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.

Oven Fries: I'd suggest preparing these first and then letting them cook while you get the sloppy joe's ready. Pre-heat your oven to around 425 to 450. Take 4 large baking potatoes and cut into medium thick wedges. Place wedges on a baking sheet and drizzle with EVOO, sprinkle with some chili powder and salt. Cook for about 20 minutes or until they are nice and crispy. Remember you want them all to sit flat on the sheet, don't overload the sheet or they're steam and not crisp. Once they're done, remove from oven and sprinkle with salt.

Now your fries and sandwiches are done so plate them up, add a dollop of cottage cheese sprinkled with salt & pepper and you've got a scrumptious sloppy supper!

Picture from CookingLight.com

Honey Chipotle BBQ Chicken Sandwiches

With summer winding down the time for backyard barbeques is running out but with this yummy meal you can savor the summer even in the dead of winter. Oh but who are we kidding, its still 90 plus degrees outside and here in Texas we've still got plenty of time. So go ahead and pour a glass of ice cold tea to wash this summer favorite down.

Menu: Honey Chipotle BBQ Chicken Sandwiches, Green Bean & New Potato Salad, corn on the cob, and of course ice cold sweet tea

Honey Chipotle BBQ Chicken Sandwiches

Ingredients:
1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

1. Ok our changes start at the very beginning. Instead of doing this in a saucepan dump it all in the crockpot, then move to step 2 after about an hour. Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

2. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Ok here's the second change, now dump the sauted spices in the crockpot and then continue to dump remainder of ingredients in making sure to stir well. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. You want to allow the chicken to cook in the pot for about 3 hours after this, your time might vary but you want a nice thick bbq sauce. Don't let it get dry or pasty.
   

4. After chicken has cooked, take it out and slice it up, then return to crockpot and mix with sauce again.
   

5. Preheat broiler.

6. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Green Bean and New Potato Salad

To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.

Ingredients:

• 1 1/2 pounds small red potatoes
• 2 cups (1-inch) cut green beans (about 3/4 pound)
• 2/3 cup low-fat mayonnaise
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1 garlic clove, minced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh basil

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. (I'd cook the corn on the cob at this time too) Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.

2. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

Now everything is ready and I know you're just dying to take that first big bite, but be sure to pour that ice tea 'cause you might need it after you gobble up this spicy sandwich.

Chipotle Pulled-Pork Sandwiches

Oh the dog days of summer in Texas and I have a new found love affair with my crockpot. I used to think crockpot cooking was only for winter where warm soups and roasts were just the thing to take the chill away but THINK AGAIN! With a 2 week run of 100 plus degree temperatures and my poor a/c cranking up every 5 minutes, I dread the idea of even turning the light on in the kitchen. So this week out came the crockpot again, we're best friends now. During the fall I usually make this meal on the stove per the directions but I thought I'd give my new best friend a crack at it, and sure enough it turned out even better than on the stove. The meat was so tender and just fell apart.

Menu: Chipotle Pulled-Pork BBQ Sandwiches, coleslaw and your choice of ice cold beer.

Chipotle Pulled-Pork BBQ Sandwiches

Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce
1/4 cup barbecue sauce
1 teaspoon garlic powder
1 1/2 teaspoons ground cumin
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon olive oil
3 cups thinly sliced onion
2 teaspoons chopped fresh thyme
1 teaspoon sugar
6 (1/2-ounce) slices provolone cheese
12 sandwich-cut bread-and-butter pickles
6 (2 1/2-ounce) Kaiser rolls

1. Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile. (If you like it spicy, use another or two, which come on bbq is supposed to be spicy right)
   

2. (Ok this is where the directions call for a saucepan but instead just throw the meat in and then cover it with the rest of the ingredients. ) Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce. (Since we cooked it in the crockpot no need to remove the pork, just take two forks and shred it in the crockpot and then give it a good mix)
   

3. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.

4. Heat a large nonstick skillet (or your panini maker) over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 tablespoons onions, and 2 pickle slices on bottom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.

Doesn't this just make your mouth water! Now grab a bag of dress and serve coleslaw, mix it up and plate next to your ooey goey sandwich.

Now an important note, choose your bbq sauce wisely as this can make or break your sandwiches, you want to make sure it's not too sugary tasting because it'll be overkill with the pickles, too spicy itself and you'll be dying with the chipotle, not too smokey either because that's what the chipotle is for. I'd suggest a nice mild to medium flavor bbq sauce with a hint of kick whether its name brand or a local specialty.

Recipe and picture courtesy of my favorite website CookingLight.com