Week 4 Meal Plan

Wednesday- Breakfast for Dinner
French Toast, Hashbrowns, Smoothies

Thursday- Trying Something New
Roasted Red Pepper Pasta from Creative Stirrings, Spinach Salad, Peas

Friday
Roast Chicken, Rice a Roni, Asparagus, Baby Carrots

Saturday
Baked Pork Chops, Onion Rice, Broccoli, Cauliflower

Sunday
Mexican Lettuce Wraps, Easy Mexican Rice, Corn

Monday
Chicken and Spinach Quesadillas, Carrots, Fries

Tuesday
leftovers

Week 4 Ingredients List-- with Prices!

*Scroll down to see the entire list.

This week I shopped at Sunflower Farmers Market for produce and Maceys for everything else.

French Toast, Hashbrowns, Smoothies
I spent $4.02 on this meal.
bread (from my pantry)
eggs ($1.50)
milk (from my pantry)
vanilla (from my pantry)
cinnamon (from my pantry)
1 banana ($.24)
1 pkg frozen strawberries ($.98)
yogurt ($.60)
1 lime ($.30)
frozen hashbrowns (or 1 potato- $.40)

Roasted Red Pepper Pasta from Creative Stirrings, Spinach Salad, Peas
I spent $7.06 on this meal.
1 lb Italian sausage (.98 lbs at $1.98/lb = $1.75)
2 (12 oz) jars roasted red peppers (one big jar=$2.99)
2 (15 oz) cans diced tomatoes (from my pantry)
dried basil (from my pantry)
garlic (from my pantry)
fresh basil ($1.69)
1 pkg cream cheese (from my pantry)
rotini pasta (from my pantry)
1/2 bag spinach ($1.25 for a whole bag- $.63)

Roast Chicken, Rice a Roni, Asparagus, Baby Carrots
I spent $5.65 on this meal.
1 whole chicken ($2.98 at Ridley's last week)
rosemary (from my pantry)
1 c chicken broth (from my pantry)
1 box Rice a Roni ($1.49 with a $1/3 coupon= $1.16)
1 bunch asparagus ($1.07)
baby carrots (1/2 lb baby carrots- $.44)


Baked Pork Chops, Onion Rice, Broccoli, Cauliflower
I spent $3.65 on this meal.
4 boneless pork chops (from my pantry)
1 can cream of chicken soup (from my pantry)
bread (from my pantry)
butter (from my pantry)
parsley (from my pantry)
rice (from my pantry)
Campbell's French Onion soup ($1.69)
curry powder (from my pantry)
broccoli ($.46)
cauliflower ($1.50)

Mexican Lettuce Wraps, Easy Mexican Rice, Corn
I spent $1.38 on this meal.
1 pkg cream cheese (from my pantry)
1 can refried beans (from my pantry)
salsa (from my pantry)
cheddar cheese
mozzarella cheese (I'll just use the shredded cheese blend I have on hand)
green onions ($.50)
sliced olives (optional)
1 tomato (optional)
cumin (from my pantry)
chili powder (from my pantry)
garlic powder (from my pantry)
minced onion (from my pantry)
2 chicken breasts (from my pantry)
1-2 limes or bottled lime juice (from my pantry)
1 head Romaine lettuce ($.88)
frozen corn (from my pantry)

Chicken and Spinach Quesadillas, Carrots, Fries
I spent $5.07 on this meal.
1 potato ($.40)
1 onion ($.23)
1 red pepper ($.88)
leftover chicken from Friday
flour tortillas (from my pantry)
Monterey Jack cheese ($2.49 at Ridley's)
sour cream (from my pantry)
salsa (from my pantry)
baby carrots (1/2 lb- $.44)
1/2 bag spinach ($1.25 for a whole bag- $.63)

In total, I spent $26.83 on this week's dinners. I used the rest of my budget to stock up on juice and lemonade for Grandpa, cheese for lunch, fruits and veggies for lunch and breakfast, soap, cleansers, etc.

........................................................................................................................................
All together, this week's ingredient list is...

1 banana
2-3 limes (or bottled lime juice)
1 bunch asparagus
1 lb baby carrots
broccoli
cauliflower
green onions
1 tomato (optional)
1 head Romaine lettuce
1- 2 potatoes
1 onion
1 red pepper
1 bag spinach
1 pkg fresh basil
garlic
eggs
milk
yogurt
2 pkg cream cheese
cheddar cheese
mozzarella cheese
1 pkg (10 inch) flour tortillas
1 loaf bread
rice
1 pkg frozen strawberries
frozen corn
1 can chicken broth
1 box flavored couscous, etc
1 can refried beans
1 can cream of chicken soup
1 can Campbell's French onion soup
salsa
sliced olives (optional)
1 (8 oz) can tomato sauce)
2 (12 oz) jars roasted red peppers
2 (15 oz) cans diced tomatoes
rotini pasta
1 lb Italian sausage
4 pork chops
1 whole chicken
2 chicken breasts
vanilla
cinnamon
rosemary
butter
parsley
curry powder
cumin
chili powder
garlic powder
minced onion
dried basil

Don't be intimidated by this huge, long list! You probably already have many of these things in your pantry. Copy down the ingredients you still need and head to the store.

Week 4 Time Saving Tips

Friday
Don't forget to save about half the chicken for Monday's Quesdadillas.

Thursday
Use half of your spinach to make a salad. Save the other half for Monday's Quesadillas.

French Toast, Hashbrowns, Smoothies

6 slices bread
3 eggs
2 T milk
1 t vanilla
1 t cinnamon
1/2 banana
peanut butter or maple syrup

frozen hashbrowns

frozen strawberries
1/2 banana
1 small yogurt
milk
1 t lime juice


Spray a skillet with cooking spray and heat to medium high heat. In a shallow dish, lightly beat eggs and milk. Mix in vanilla and cinnamon. Dip bread in egg mixture and place on skillet. Cook, flipping halfway through, until both sides are cooked.

Meanwhile, cook hashbrowns according to package directions.

In a blender, add smoothie ingredients. Blend. Adjust ingredients to desired taste and texture.

Serve French toast with peanut butter and banana slices, or with maple syrup.

Roasted Red Pepper Pasta from Creative Stirrings, Spinach Salad, Peas

My photo does not do this dish justice.

I am so excited to try this recipe; it sounds DELICIOUS!! Click here for the Roasted Red Pepper Pasta recipe from the blog My Creative Stirrings. And check out fun family activities, cheap dates, easy home decor ideas, and more creative recipes while you're at it!

Prepare pasta according to recipe.

Prepare a spinach salad.

Microwave frozen peas.

*We absolutely loved this meal. It was so flavorful! One word of warning-- use a very large pan to cook your sauce! I used a big frying pan and it just barely held it all. The good news is that you will have plenty of pasta for second helpings! We shared this dinner with another family and still had enough for my husband to take leftovers for lunch. This is a new family favorite. Thanks, Creative Stirrings!!

Roast Chicken, Rice a Roni, Asparagus, Baby Carrots

1 whole chicken (about 3 1/2 lbs)
2 t rosemary
salt
freshly ground black pepper
1 c chicken broth

1 box Rice a Roni or other grain your family likes

1 bunch asparagus

2 handfuls baby carrots


Preheat oven to 450. Place the chicken, breast side up, on a rack in a large roasting pan. Pat chicken dry with paper towels. Rub the outside with rosemary and a generous amount of salt and pepper. Roast the chicken for 20 minutes. Reduce the temperature to 400 and continue to roast until a thermomenter inserted in the thigh registers 170, about 40 minutes longer. Transfer to a cutting board and let rest 10 minutes. Carve half of the chicken and serve, letting the other half cool completely before shredding and saving in the fridge for Monday's quesadillas.

In a pan, heat about 1 tablespoon fat from the roasting pan on medium-high heat. Add the broth. Bring to a boil and stir, scraping up the browned bits from the bottom of the pan. Cook until slightly reduced, about 1 minute. Season to taste with salt and pepper.

Prepare Rice a Roni according to package directions.

Trim woody ends of asparagus. Cut remaining asparagus into 1 1/2 inch pieces. Steam until fork tender. Season with salt and pepper.

Steam baby carrots until tender. Toss with a bit of sugar, salt, and pepper.

Baked Pork Chops, Onion Rice, Broccoli, Cauliflower

Pork chops and onion rice recipes are from my Aunt Cathy.

4 boneless pork chops
1 can cream of chicken soup
1/2 c water
3 c soft, fresh bread crumbs (about 3 pieces of bread)
1/4 c water
2 T melted butter
1/4 t parsley

1 c rice
1 can Campbell's French Onion soup
1 c water
1 T butter
1 t curry

1/2 bunch broccoli, chopped into florets
cauliflower crowns

Preheat oven to 350. In a pan, brown pork chops. Place in a greased baking dish. Mix together cream of chicken soup and about 1/3 can of water; pour over the pork chops. Make a stuffing by lightly mixing together bread crumbs, 2 T melted butter, 1/4 c water, and parsley. Place a mound of stuffing on each pork chop.

In another greased baking dish, combine rice, French onion soup, 1 c water, 1 T butter, and curry powder.

Place both baking dishes in the over. Bake for 1 hour, stirring rice once or twice.

Steam broccoli and cauliflower (cauliflower on the bottom). Season with salt and pepper.

Mexican Lettuce Wraps, Easy Mexican Rice, Corn

My mother created these Mexican Lettuce Wraps, and they are divine!
1 pkg reduced fat cream cheese, softened
1 can refried beans
1 c salsa
1/2 c cheddar cheese, shredded
1/2 c mozzarella cheese, shredded
2 green onions, chopped
1 small can sliced olives (optional)
1 small tomato, chopped (optinal)

1 1/2 c rice
3 c water
1 (8 oz) can tomato sauce
few dashes cumin, chili powder, garlic powder, minced onion

2 chicken breasts, cut into bite-sized pieces
1 T butter
2 tsp cumin
salt and pepper to taste
1 T lime juice
1 head roamine lettuce, leaves washed and patted dry

frozen corn

In an 8x8 baking dish, layer cream cheese, refried beans (use 1/2 the can or the whole can- your preference), salsa, cheeses, green onions, and olives and tomatoes if using. Bake at 400 for 20 minutes, or until bubbly.

Spray your rice cooker with cooking spray. Throw in the rice, water, tomato sauce, and seasonings.

In a pan, melt butter and saute chicken with cumin, salt, and pepper. Once the chicken is golden brown, remove from heat and drizzle with lime juice.

Microwave frozen corn.

Serve Mexican lettuce wraps Asian style; take lettuce leaves and layer hot dip, rice, and chicken.

Chicken and Spinach Quesadillas, Carrots, Fries

Quesadilla recipe adapted from Williams-Sonoma's Weeknight cookbook.

1 large potato, cut into thin circles
steak seasoning or salt and pepper

2 cups shredded roast chicken (leftover from Friday or purchased)
1 T oil
1 onion, chopped
1 red pepper, chopped
2 cups packed fresh spinach
8 flour tortillas
2 cups Monterey jack cheese, shredded
1/2 c sour cream
1/2 c salsa

baby carrots


Preheat oven to 400. Spray a cookie sheet with cooking spray. Place potato slices in a single layer. Spray with more cooking spray. Season with steak seasoning or salt and pepper. Bake for 15-20 minutes, or until desired crispiness. Serve fries with salsa.

In a frying pan over medium heat, warm the oil. Add onion and pepper and saute until tender. Add spinach and chicken and saute just until spinach is wilted, about 30 seconds. Transfer to a bowl. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving the other half uncovered. Sprinkle evenly with cheese. Fold the tortillas in half. Wipe out the frying pan and return to medium heat. Working in batches, add the quesadillas to the pan and cook until golden brown on the first side, 1-2 minutes. Using a large spatula, carefully turn the quesadillas and cook until golden on the second side and cheese is melted, 2-3 minutes longer. Pass sour cream and salsa at the table.

Enjoy the finger foods!

Week 3 Meal Plan

Wednesday
Pizza, Broccoli, Cauliflower

Thursday
Tacos with Homemade Salsa, Onion Rice, Corn

Friday
Marinated London Broil, Mashed Potatoes, Broccoli

Saturday
Go out

Sunday
Macaroni and Cheese, Green Salad, Peas

Monday
Taco Soup, Tortilla Chips, Green Salad, Corn

Tuesday- Trying something new!
Chicken Pomodoro, Green Beans, Carrots

Week 3 Time Saving Tips

Wednesday
Chop all the broccoli, but save half in the fridge for Friday.

Thursday
Don't forget to save some meat and salsa for Monday's taco soup.

Friday
Start marinating the meat in the morning (or the night before, depending on your schedule).

Sunday
Make a big green salad and save half in the fridge for tomorrow.

Week 3 Ingredient List with Prices!

*Scroll down to see what I paid for each dinner this week.

All together, this week's ingredient list is...
1 bunch broccoli
2 cauliflower crowns
4 tomatoes
1 onion
1 jalapeno
1 head garlic
1 lime
2 lemon
1 head lettuce
3-4 potatoes
1 bunch green onions
baby carrots
any other pizza or taco toppings
pizza cheese
8 oz Cheddar or Colby Jack cheese
1 pkg cream cheese
milk
butter
1 loaf French bread dough or frozen/refrigerated pizza dough
1 lb ground beef
1 1/2 lbs London broil
2 chicken breasts
rice
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can Campbell's French Onion soup
1 can Ranch style beans
or 1 can black beans
2 cans chicken broth
2 cans white or black beans
1 can green beans
frozen peas
frozen corn
Italian seasoning
olive oil
1 pkg taco seasoning
taco shells or tortillas
unseasoned meat tenderizer
seasoning salt
lemon pepper
parsley flakes
vinegar
dried oregano
minced onion
basil
chili powder
cumin
garlic powder
tortilla chips
salt
pepper
flour
oil


Don't be discouraged by the long list! You probably already have most of these items in your freezer and pantry. Copy down what ingredients you still need and head to the store!

......................................................................................................................
This week I shopped at Maceys.

Pizza, Broccoli, Cauliflower
Total price I paid for this meal is $4.09.
1 (15 oz) can tomato sauce (from my pantry)
1 (6 oz) can tomato paste (from my pantry)
oregano (from my pantry)
garlic (from my pantry)
Italian seasoning (from my pantry)
grated cheese (8 oz Provolone for $.99)
pizza toppings as desired (onion= $.25, bell pepper= $.69)
1 loaf French bread dough from your grocery store's bakery counter ($.88)
or pizza dough (refrigerated or frozen)
olive oil (from my pantry)
garlic powder (from my pantry)
broccoli florets (half a bunch of broccoli= $.63)
cauliflower florets (half a head of cauliflower= $.65)

Tacos with Homemade Salsa, Onion Rice, Corn
Total price I paid for this meal is $4.12.
1 c rice (from my pantry)
1 can Campbell's French Onion soup ($1.69)
butter (from my pantry)
3 tomatoes ($1.34)
onion ($.25)
1 jalapeno ($.12)
1 clove garlic (1 head garlic=$.39)
1 lime ($.25)
1 lb ground beef (1 lb at $1.58/lb = $1.58)
1 pkg taco seasoning (from my pantry)
1 can Ranch style beans ($1.09)
or 1 can black beans
taco shells or tortillas (tortillas from my pantry)
shredded lettuce (1 head iceberg=$.89)
grated cheese (from my pantry)
any other taco toppings
frozen corn (from my pantry)

Marinated London Broil, Mashed Potatoes, Broccoli
Total price I paid for this meal is $4.50.
1 1/2 lbs London broil (1.6 lbs at $1.97/lb= $3.17)
unseasoned meat tenderizer (from my pantry)
oil (from my pantry)
lemon juice (from my pantry)
seasoning salt (from my pantry)
lemon pepper (from my pantry)
cloves garlic (see previous recipe for head of garlic)
parsley flakes (from my pantry)
vinegar (from my pantry)
3-4 potatoes ($.70)
butter (from my pantry)
Parmesan cheese (from my pantry)
garlic (from my pantry)
salt (from my pantry)
dried oregano (from my pantry)
broccoli (half a bunch of broccoli= $.63)

Macaroni and Cheese, Green Salad, Peas
Total price I paid for this meal is $.89.
1 lb elbow macaroni (from my pantry)
butter (from my pantry)
flour (from my pantry)
milk (from my pantry)
minced onion (from my pantry)
salt (from my pantry)
pepper (from my pantry)
basil (from my pantry)
6-8 oz Cheddar or Colby Jack cheese (from my pantry- I still have cheese left from the big Superbowl sale at Smiths)
green salad (iceberg= $.89)
frozen peas (from my pantry)

Taco Soup, Tortilla Chips, Green Salad, Corn
Total price I paid for this meal is $1.29.
1 can chicken broth (from my pantry)
2 c homemade salsa (leftover from tacos)
2 cans white or black beans (from my pantry)
1/2 lb ground beef (leftover ingredient from tacos)
chili powder (from my pantry)
cumin (from my pantry)
garlic powder (from my pantry)
1/2 pkg cream cheese (1 pkg=$1.29)
tortilla chips (from my pantry)
green salad (see previous recipe)
frozen corn (from my pantry)


Chicken Pomodoro, Green Beans, Carrots
Total price I paid for this meal is $5.20.
2 chicken breasts (from my pantry)
salt (from my pantry)
pepper (from my pantry)
flour (from my pantry)
oil (from my pantry)
1 can chicken broth (from my pantry)
1 lemon ($.69)
1 tomato ($.44)
heavy cream or milk (using some of my $1.98 milk)
green onions ($.50)
1 can green beans (from my pantry)
baby carrots (1 lb bag= $1.59)

In total, I paid $20.09 for our dinners this week.
I used the rest of my budget on bread, milk, juice, eggs, string cheese, tons of extra ground beef to freeze, a few random items for my pantry, and all the fruits and veggies for breakfast and lunch.

Pizza, Broccoli, Cauliflower

I was so excited to see that French bread was on sale this week! Whenever it goes on sale, I buy extra loaves of the dough and pop them in the freezer for the next time we want an easy, tasty pizza crust.

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

1 T oregano

2 t garlic

Italian seasoning

grated cheese

pizza toppings as desired

1 loaf French bread dough from your grocery store's bakery counter

or pizza dough (refrigerated or frozen)

olive oil

garlic powder

broccoli florets

cauliflower florets

Make pizza sauce by mixing tomato sauce, tomato paste, oregano, garlic, and a few good shakes of Italian seasoning.

Prepare pizza toppings.

If using refrigerated or frozen pizza dough, follow package directions.

If using French bread dough: Let dough rise on the counter for an hour. Spray two pizza pans or one cookie sheet with cooking spray; sprinkle with cornmeal. Roll dough to fit pans (either two circles or one big rectangle, depending on what pans you use). Brush lightly with olive oil and sprinkle with garlic powder. Bake at 400º for 7 minutes, or until crust is no longer doughy. Top with sauce, cheese, and all pizza toppings. Bake for an additional 7-15 minutes, until cheese is melted and crust is to desired brownness.

Steam broccoli and cauliflower (with cauliflower on the bottom of the steamer basket). Season with salt and pepper.

Tacos with Homemade Salsa, Onion Rice, Corn

Onion Rice recipe is from my Aunt Cathy. Growing up, we always had onion rice with tacos, and since I didn't like ground beef at the time (or pretty much anything; I was picky) I would make my tacos with tortilla, onion rice, cheese, and Ranch dressing. I've become a little more traditional since then, but I still love the flavors of onion rice and tacos all in one meal.

1 c rice
1 can Campbell's French Onion soup
1 c water
1 T butter

3 tomatoes, cored
1/2 onion
1/2 jalapeno, seeded
1 clove garlic
juice of 1 lime
salt

1 lb ground beef (We will be saving 1/2 lb for Monday's dinner. Cook more meat if your family would prefer more.)
1 pkg taco seasoning
1 can Ranch style beans, not rinsed
or 1 can black beans, rinsed and drained
taco shells or tortillas
shredded lettuce
grated cheese
any other taco toppings

frozen corn


In a greased baking dish, combine rice, water, onion soup, and butter. Bake at 350 for 1 hour. (You can also cook this in the rice cooker instead.)

In a blender, combine tomatoes, onion, jalapeno, garlic, lime juice, and a few shakes of salt. Blend until smooth. Taste with a tortilla chip and add more jalapeno, lime juice, and salt to taste. Store in the fridge until ready to eat.

Brown ground beef. Pour off fat. Add taco seasoning according to package directions. Add beans.

Microwave corn. Season with salt and pepper.

Top tacos with homemade salsa, lettuce, cheese, and other toppings. Serve with onion rice and corn.

Save about 1/2 lb. of the meat and most of the salsa for Monday's taco soup.

Marinated London Broil, Mashed Potatoes, Broccoli

Steak and potato recipes both adapted from AllRecipes.

London Broil
1 1/2 lbs London broil
unseasoned meat tenderizer
1/3 c oil
2 t lemon juice
2 t seasoning salt
1/4 t lemon pepper
2 cloves garlic, minced
2 t parsley flakes
2 t vinegar

Score top and bottom of meat with a 1 1/2 inch square pattern. Sprinkle meat liberally with meat tenderizer. Refrigerate for an hour. In a small bowl, mix together salt, lemon juice, seasoning salt, lemon pepper, garlic, parsley, and vinegar. Reserve a small amount of sauce in a separate container. Pour remaining marinade over meat and refrigerate for 3 hours or overnight. Preheat grill (or broiler) for high heat. Lightly oil grate. Discard marinade. Grill meat for 5 minutes. Turn meat over, brush with reserved sauce, and cook another 5 minutes.


Flavorful Mashed Potatoes
3-4 potatoes, quartered
2 T butter
2 oz grated Parmesan cheese
3 cloves garlic, minced
1 t salt
1 t dried oregano

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 30 minutes. Drain. Stir in butter, cheese, garlic, salt, and oregano. Mash with a potato masher or electric mixer.


Broccoli
1/2 bunch broccoli, chopped into florets

Steam broccoli. Season with salt and pepper.

Taco Soup, Tortilla Chips, Green Salad, Corn

1 can chicken broth
2 c homemade salsa
2 cans white or black beans, rinsed and drained
1/2 lb ground beef cooked with taco seasoning
chili powder
cumin
garlic powder
1/2 pkg cream cheese, softened

tortilla chips

green salad

frozen corn


In a large pot, combine broth, salsa, beans, and ground beef. Simmer over medium to medium-low heat for 20-30 minutes, until slightly thickened. Add chili powder, cumin, and garlic to taste. Add cream cheese and stir to combine.

Prepare green salad.

Microwave frozen corn. Season with salt and pepper.

Serve soup with tortilla chips.

Chicken Pomodoro, Green Beans, Carrots

Chicken recipe is adapted from Cuisine at Home magazine.

2 chicken breasts
salt
pepper
flour
2 T oil
3/4 c chicken broth, divided
2 T fresh lemon juice
1/2 c chopped tomato
2 T heavy cream (I'll use milk)
1/3 c green onions, sliced

1 can green beans

2 handfuls baby carrots

Cut chicken breasts in half lengthwise. Cover with a thick plastic wrap. Gently pound cutlets with the flat side of a meat mallet or with the back of a plate, until each cutlet is and even 1/4 inch thick. Season cutlets with salt and pepper, then dust with flour. Coat a pan with nonstick spray, add oil, and heat over medium-high. Saute cutlets on both sides. Transfer to a platter and pour fat off pan. Add 1/4 c broth to pan, scraping up browned bits. Cook until nearly evaporated. Add remaining broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate. Stir tomato and cream/milk into sauce. Heat through. Pour over cutlets. Garnish with green onions.

Steam baby carrots. Toss with a pinch of sugar, a teaspoon of butter, and salt and pepper.

Microwave green beans.

*We really enjoyed this recipe. The bright lemony sauce was a welcome relief in the middle of the winter doldrums. I had a little trouble getting my chicken cooked all the way through; I think I either didn't pound the cutlets long enough (Oh how I wish for a meat mallet!) or I didn't brown them long enough. Just watch out for undercooked chicken and pop it in the microwave if needed. Next time I'll do more pounding and browning up front.

Week 2 Meal Plans

This week is not fantastic for grocery sales, so I will be doing quite a lot of my shopping out of my own pantry.

Wednesday
Super Easy Bean Burritos, Chips and Salsa, Corn, Broccoli

Thursday
Spinach, Artichoke and Chicken Penne, Green Salad

Friday
Ham, Potato, Carrot Casserole, Green Salad, Peas
(One of Grandpa's absolute favorites. Sorry, though, it is a bit of an old person dinner.)

Saturday
Go out with your Valentine!

Sunday- Valentine's Day
Roast Beef, Roasted Potatoes, Asparagus

Monday- Trying something new!
Chinese Chicken and Noodle Salad with Peanut Sauce, Stirfry or Veggies and Dip

Tuesday
Tomato Soup, Toast, Green Beans


Click here for this week's Time Saving Tips.

Click here for this week's Ingredient List with prices!

Week 2 Time Saving Tips

Wednesday
While you're at it, grate all the cheese for Wednesday, Thursday, and Friday in one sitting. Store Thursday and Friday's cheese in separate bags in the fridge.

Thursday
Prepare you green salad. Store half in the fridge for tomorrow's dinner.

Sunday
Don't forget to start the crock pot in the morning.

After dinner, save extra slices of roast beef to make hearty sandwiches for lunch tomorrow.

Week 2 Ingredient List with Prices!

*Scroll down to see prices broken down by recipes.

All together, this week's ingredient list is...
2 heads garlic
2 onions
potatoes
7 red potatoes
2 carrots
1 bunch asparagus
Romaine lettuce
red pepper
cucumber
1 bunch green onions
broccoli
green salad
Asiago or provolone cheese
cheddar cheese
milk
butter
1 3/4 lbs chicken breasts
ham
2-3 lbs roast beef
small flour tortillas
bread
chips
1 pound penne rigate
1 box frozen spinach
1 can artichoke hearts in water
frozen peas
salsa
1 can cream of chicken soup
1 pkg Lipton onion soup
2 pkg Ramen noodles
creamy peanut butter
olive oil
Black pepper
flour
4 (14 oz) cans crushed tomatoes
4 cans chicken broth
1 can green beans
nutmeg
cumin
chili powder
minced onion
garlic powder
parsley
vegetable oil
red wine vinegar
soy sauce
sugar
basil

You probably have most of these things in your pantry and freezer already! Copy down the ingredients you don't have and head to the store.
......................................................................................................................

This week I shopped at Maceys.

Super Easy Bean Burritos, Chips and Salsa, Corn, Broccoli
This meal cost me $1.89.
salsa (from my pantry)
cumin (from my pantry)
chili powder (from my pantry)
small flour tortillas (from my pantry)
shredded cheese ($1.00)
chips (from my pantry)
frozen corn (from my pantry)
broccoli florets (1 lb at .89/lb = $.89)

Spinach, Artichoke and Chicken Penne, Green Salad
This meal cost me $9.00.
1 pound penne rigate (from my pantry)
3/4 pound boneless, skinless chicken breasts (3/4 lb at $1.89/lb = $1.42)
olive oil (from my pantry)
butter (from my pantry)
1 onion ($.28)
garlic ($.39)
Black pepper (from my pantry)
flour (from my pantry)
chicken stock (from my pantry)
cream or milk (gallon of milk $2.13)
nutmeg (from my pantry)
1 box chopped frozen spinach (from my pantry)
1 can artichoke hearts in water ($2.99)
grated Asiago or provolone cheese (provolone slices $1.79)
Parmigiano Reggiano cheese (using Parmesan from my pantry)

Ham, Potato, Carrot Casserole, Green Salad, Peas
This meal cost me $1.61.
ham (from my freezer)
potatoes (from my pantry)
carrots ($.21)
1 can cream of chicken soup (from my pantry)
milk (see previous recipe)
minced onion (from my pantry)
garlic powder (from my pantry)
parsley (from my pantry)
grated Cheddar cheese (2 oz cheese = $.40)
green salad (salad kit $1.50 with .50/1 store coupon = $1.00)
frozen peas (from my pantry)

Roast Beef, Roasted Potatoes, Asparagus
This meal cost me $7.68.
2-3 lbs beef pot roast (2.18 lbs at $1.98/lb = $4.32)
7 red potatoes ($1.56)
olive oil (from my pantry)
1 pkg Lipton onion soup (from my pantry)
1 bunch asparagus ($1.80)

Chinese Chicken and Noodle Salad with Peanut Sauce, Stirfry or Veggies and Dip
This meal cost me $5.66.
1 lb chicken breasts (1 lb at $1.89/lb = $1.89)
vegetable oil (from my pantry)
2 pkg Ramen noodles (from my pantry)
creamy peanut butter (from my pantry)
red wine vinegar (from my pantry)
soy sauce (from my pantry)
sugar (from my pantry)
Romain lettuce ($1.99)
1 red pepper ($.69)
1 cucumber ($.59)
green onions ($.50)

Tomato Soup, Toast, Green Beans
This meal cost me $1.81.
4 (14 oz) cans crushed tomatoes (from my pantry)
basil (from my pantry)
2 cans chicken broth (from my pantry)
1 onion ($.28)
garlic salt (from my pantry)
garlic ($.39)
flour (from my pantry)
milk (see earlier list)
bread ($1.39 loaf with a $.25/1 bakery coupon = $1.14)
1 can green beans (from my pantry)

My total cost for these six dinners comes to $27.65.

I spent the rest of my budget stocking up on Campbell's Minestrone soup (Grandpa's favorite), Frosted Mini Wheats, yogurt, extra chicken to freeze, cheese, fruits and veggies for breakfast and lunch, and extra bread to freeze.

Super Easy Bean Burritos, Chips and Salsa, Corn, Broccoli

Burrito recipe adapted from AllRecipes. Don't be fooled by the simplicity. All the spices give these burritos a lot of flavor. They definitely beat frozen burritos, hands down. I also love these cold for lunch!

1 can black beans

1 c salsa

1 T cumin

1 T chili powder

6-8 small flour tortillas

1 c shredded cheese

chips

salsa

frozen corn

broccoli florets

Drain and rinse beans. Combine beans, 1 cup salsa, cumin, and chili powder in a pot. Cook over medium-high heat for about 10 minutes, stirring occasionally and semi-mashing the beans as you stir. The bean mixture should become thick and pasty. Divide bean mixture and cheese among tortillas and wrap them up. Serve warm or cold.

Microwave corn. Steam broccoli. Season both with salt and pepper.

Spinach, Artichoke and Chicken Penne, Green Salad

This recipe is from Rachael Ray. I'm trying it this week because it sounded very delicious!

Salt
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breasts (2 small pieces)
1 bay leaf
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
1 onion, finely chopped
3-4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine (I'll be using chicken broth)
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 box chopped frozen spinach (10 ounces), defrosted, wrung dry and separated
1 can artichoke hearts in water (14 ounces), drained well and chopped
1 cup grated Asiago or provolone cheese
Freshly grated Parmigiano Reggiano cheese

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.

Meanwhile, poach the chicken: Place the chicken in small pan and add water to the top of the meat, but do not cover completely. Add the bay leaf and bring to a boil, then reduce the heat and gently simmer to cook through, 10-12 minutes. Shred the meat into small pieces with forks or dice into small pieces. Set aside.

While the chicken cooks, heat the EVOO in large, deep sauté pan over medium heat. Melt the butter into the EVOO, then add the onion and garlic and season with salt and pepper and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the Asiago or provolone cheese into the sauce and turn off the heat.

Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to your taste. Garnish with freshly grated Parmigiano Reggiano cheese.

Serve with a green salad.

*The whole family enjoyed this recipe the night we made it. If I were to change anything, I would have probably made less pasta or more sauce (increasing the butter, flour, and milk). Unfortunately, the leftovers weren't as good as the first night we made this; the spinach and artichoke flavors were a little overwhelming by the next day. I'd suggest scaling the recipe to make just as much as you think you will eat in one sitting.

Ham, Potato, Carrot Casserole, Green Salad, Peas

Casserole recipe is from my grandmother. Grandpa loves it. I like it for using up leftover ham.

1/3 lb ham, diced
3 c potatoes, thinly sliced
1 c carrots, thinly sliced
1 can cream of chicken soup
1/2 c milk
2 T minced onion
dash garlic powder
pinch of parsley
2 oz grated Cheddar cheese

green salad

frozen peas


In a medium bowl, mix together cream of chicken soup, milk, minced onion, garlic powder, and parsley. In a greased casserole dish, arrange layers of potatoes, carrots, and ham. Pour soup mixture over casserole. Cover with foil and bake at 375 for about an hour. Uncover, sprinkle with cheese, and bake 15 minutes longer, or until potatoes are tender.

Prepare green salad. Microwave peas and season with salt and pepper.

Roast Beef, Roasted Potatoes, Asparagus

3 lbs beef pot roast

7-10 red potatoes
1/4 c olive oil
1 pkg Lipton onion soup

1 bunch asparagus

In the morning, place beef in greased crock pot. Season generously with steak seasoning or salt and pepper. Cook on low 7-10 hours. Remove roast and let rest at least 10 minutes. Cut across the grain into thin slices. Place sliced roast beef back into crock pot for at least 10 minutes to warm.

Preheat oven to 425. Chop potatoes into 1 1/2 inch cubes. Spray a baking sheet with cooking spray. On the baking sheet, toss potatoes, oil, and soup mix. Stir until all potatoes are well coated. Bake, stirring occasionally, for 35-40 minutes or until potatoes are tender.

Trim woody ends from the asparagus. Steam until fork tender. Season with salt and pepper.

If you'd like, make a gravy for the roast beef. Melt a couple teaspoons of butter over low heat in a medium saucepan. Add about a tablespoon of flour; stir to combine well. Whisk in about 1 cup of beef broth from the crock pot. Increase to high heat, stirring well until it comes to a bubble. Stir and cook on high for one more minute. Reduce heat to low and season with salt, pepper, and a little squirt of Dijon mustard.

Chinese Chicken and Noodle Salad with Peanut Sauce, Stirfry or Veggies and Dip

Salad recipe adapted from Relish magazine.
1 lb chicken breasts
1 T vegetable oil
2 pkg Ramen noodles, seasoning packets discarded for another use
1/3 c creamy peanut butter
1 1/2 T red wine vinegar
3 T soy sauce
1/4 c water
1 1/2 T sugar
5 oz Romain lettuce
1 red pepper, cut into thin strips
1 c cucumber, peeled and diced
6 green onions, sliced

whatever vegetables you have on hand


Cook noodles according to package directions. Drain in a colander and let cool. Cut chicken breasts into thin slices. Heat oil in a large skillet over high heat. Add chicken and saute about 3 minutes or until cooked. Whisk together peanut butter, vinegar, soy sauce, water, and sugar in a small bowl. Stack Romain lettuce leaves. Roll up into a long cylinder. Slice across the roll to form thin strips. Toss noodles with chicken and peanut butter mixture in a large bowl. Add bell pepper, cucumber, green onion and lettuce; toss to combine well.

Assess the vegetables you have around. Stirfry and drizzle with teriyaki sauce, or just serve raw veggies with a little reserved peanut sauce, depending on what you have available.

*This salad was fun and different, especially with the noodle/lettuce combination. However, I have no idea where they got the idea to call it "Chinese" (I think "Thai" would have been much more appropriate...). I think the peanut sauce could have used some sesame oil and garlic, and I would have preferred to break the noodles up a lot more before cooking them. Adding some edamame would have been a nice touch. Overall, this was a fun recipe to try, but probably won't be repeated at our house without some modifications.

Tomato Soup, Toast, Green Beans

Tomato Soup recipe from my sister-in-law Robin, who got it from her sister-in-law. It is seriously the best tomato soup in the universe (and I always hated tomato soup before this recipe). If you serve it with cheesy toast, it is better than pizza. No kidding.

4 (14 oz) cans crushed tomatoes

2-3 Tbsp basil

3 c chicken broth (or vegetable broth)

1 onion, chopped

garlic salt to taste

6-7 cloves garlic, chopped

2 Tbsp flour

2 c milk

sliced bread

1 can green beans

In a large pot, blend tomatoes, basil, and broth and simmer gently. In a large pan, sauté onion, garlic salt, and garlic until translucent. Mix flour and milk, then add to onion mixture. Stir and heat until thick, then add milk and onion mixture to tomato mixture.

Meanwhile, toast bread and microwave green beans.

Serve soup with cheese, if desired.

FYI, this recipe makes a lot of soup. You can add cooked egg noodles and eat it for lunch for the next few days, or you can freeze it (although I would suggest not adding noodles if you're going to freeze; they tend to get mushy on the thawing time).

Week 1 Meal Plan

With the Superbowl this week, there are tons of great deals on the ingredients for traditional Superbowl snacks (tomatoes, avocados, green onions, sour cream, cheese, cream cheese, steak, etc). I made sure to incorporate these ingredients into this week's meal plan. I left an easy dinner on Sunday for all of you who may or may not have Superbowl traditions to keep up.

Wednesday
spaghetti and meatballs, garlic toast, steamed broccoli and cauliflower

Thursday
Korean beef with broccoli, brown rice, edamame

Friday- Breakfast for dinner!
cream cheese eggs, hashbrowns, fruit

Saturday-Free day!
Go out, eat leftovers, or whip up some easy hot dog bun pizzas.

Sunday- Superbowl
Superbowl snacks
or
chicken alfredo, steamed baby carrots, peas

Monday
Mexican haystacks, green salad, corn

Tuesday
baked pork chops, onion rice, green beans, peas


Click here for the Week 1 Grocery List.

Customize everything to your heart's content, or just follow my meal plan exactly.

Week 1 Time Saving Tips
Wednesday
Chop all the broccoli (save half in the fridge for Tuesday's Korean beef with broccoli).
Chop all of the green onions, separating into three separate bags in the fridge.

Thursday
Start marinating the Korean beef with broccoli whenever you get a free moment in the day; use one of the portions of green onions.

Friday
Use one portion of green onions for the Cream cheese eggs.

Saturday
If you decide to make Hot dog bun pizzas, chop up all your onion and bell peppers and save some for Monday's Mexican haystacks.

Sunday
Start the recipe in the crock pot 5-6 hours before dinner.

Monday
If you get a spare moment in the day, you can chop up all of the toppings in advance. Use up the last portion of green onions.

Baked Pork Chops, Onion Rice, Green Beans, Peas

4 boneless pork chops
1 can cream of chicken soup
1/2 c water
3 c soft, fresh bread crumbs (about 3 pieces of bread)
1/4 c water
2 Tbsp melted butter
¼ tsp parsley

1 c rice
1 can French Onion soup
1 c water
1 Tbsp butter
1 tsp curry powder

1 can green beans

frozen peas


Preheat oven to 350 degrees.

Brown the pork chops and place in a greased baking dish. Mix together cream of chicken soup and about 1/3 can of water and pour over pork chops. Make stuffing by lightly mixing together bread crumbs, 2 Tbsp melted butter, 1/4 cup water, and parsley. Place a mound of stuffing on each pork chop.

In another greased baking dish, combine rice, French onion soup, 1 cup water, 1 Tbsp butter, and curry powder.

Place both baking dishes in the oven. Bake for 1 hour, stirring rice once or twice.

Just before dinner, microwave green beans in a serving bowl.

Microwave peas in a serving bowl.

Pork chops and onion rice recipes are from my Aunt Cathy.

Mexican Haystacks, Green Salad, Corn

1 c white rice
1/2 lb ground beef
1 can crushed tomatoes
1 small can tomato sauce (8 oz?)
1 can black beans, rinsed and drained
1/2 - 1 pkg taco seasoning
garlic powder, cumin, chili powder to taste
toppings (green onions, bell peppers, shredded cheese, salsa, tortilla chips, chopped tomatoes, avocado, etc)

green salad

frozen corn


Cook rice according to package directions.

In a large skillet, brown ground beef. Add crushed tomatoes, tomato sauce, beans, and taco seasonings (start with 1/2 pkg taco seasoning, slowly add more to taste). Simmer on low for 10 minutes, adding dashes of garlic powder, cumin, and chili powder to taste.

Meanwhile, prepare all the desired toppings.

Microwave the corn in a serving bowl.

Serve tomato sauce over rice and top with toppings. Serve with green salad and corn on the side.



*The Mexican haystacks idea came from some friends we met in college. I can't actually remember who it was, though! If it was you, let me know.

Chicken Alfredo, Steamed Baby Carrots, Peas

2 chicken breasts cut in thin strips
1 can chicken broth
1 can cream of chicken soup
1 envelope Italian dressing mix
1 pkg cream cheese

1 pkg fettuccine noodles

2 handfuls baby carrots

frozen peas

In a crock pot, combine chicken, broth, soup, and dressing mix. Cook on low for 5 hours or until chicken is cooked through. Add cream cheese and stir vigorously. Cook 30 minutes or until cheese is melted.

Bring a big pot of salted water to a boil. Cook fettuccine noodles according to package directions.

Fill the bottom of a medium pan with water. Place a steamer basket inside. Fill with baby carrots. Cover with lid. Boil on medium heat until carrots are fork tender.

Meanwhile, microwave peas in a serving bowl.

Serve alfredo sauce over hot, cooked noodles with carrots and peas on the side.

Hot Dog Bun Pizzas

hot dog buns
pizza sauce (homemade or store bought are both fine)
shredded cheese
pizza toppings (pepperoni, onion, peppers)

Preheat oven to 400 degrees. Open hot dog buns. Spread with sauce. Top with cheese and other toppings. Bake on a cookie sheet for 5-10 minutes, until cheese is melted and buns reach desired brownness.

Cream Cheese Eggs, Hashbrowns, Fruit

8 eggs
2 T milk
1/2 pkg cream cheese, cut into smaller chunks
3 slices deli ham
2 green onions, thinly sliced
salt
fresh cracked pepper

frozen hashbrowns (or grate a whole potato and make homemade!)

fruit of your choice


In a medium bowl, beat eggs and milk. Heat non-stick pan to medium heat and spray with cooking spray. Add eggs and cook, stirring occasionally, until scrambled eggs are nearly all the way cooked through. Add cream cheese, ham, and green onions. Continue cooking and stirring until eggs are cooked and cream cheese is melted. Season generously with salt and pepper to taste.

While the eggs are cooking, fry up the hashbrowns according to the package instructions. (If making homemade hashbrowns, I suggest starting those before the eggs as they take a little longer.)

Cut up a large platter of fruit to serve at the table.

Korean Beef with Broccoli, Brown Rice, Edamame

1 lb steak
4 cloves garlic, minced
4 green onions, chopped
5 T sugar
1/4 c sesame seeds
1/2 c low-sodium soy sauce
1 T sesame oil
2 T canola oil, divided
1 T rice vinegar
1/4 t mashed kiwi
1/2 bunch broccoli
cornstarch

1 c brown rice

1 pkg frozen edamame



Start the night before or at least an hour before dinner. Slice beef into very thin slices. Mix together garlic, green onions, sugar, sesame seeds, soy sauce, sesame oil, 1 T canola oil, and rice vinegar. Reserve half the soy sauce mixture as sauce. Combine remaining half of the soy sauce mixture with kiwi and sliced beef. Refrigerate and marinate 1 to 24 hours.

When beef is done marinating, cook rice according to package directions.

In a pan, heat remaining 1 T oil on medium heat. Stirfry broccoli for 5 to 6 minutes or until crisp tender. Remove to a plate. Stirfry meat on a little higher heat for 5 to 10 minutes or until done. Add reserved sauce and broccoli. Bring to a boil. In a small bowl, mix together a tablespoon or two of cornstarch with a splash of water; add into pan. Boil for one minute.

Microwave edamame in a serving bowl. Season with salt.

*The Korean Beef with Broccoli recipe is an adaptation of many recipes from Allrecipes.

Spaghetti with Meatballs, Garlic Toast, Steamed Broccoli and Cauliflower

1 pkg spaghetti
1 bag frozen meatballs
1 can pasta sauce

4 slices bread
butter
garlic powder
Parmesan cheese

1/2 bunch broccoli, cut into florets
2-3 cauliflower crowns, cut into bite-sized pieces


I feel like everyone has their own way of eating spaghetti and meatballs. For me, it's my lazy recipe for a busy day, so I do the least amount of work possible. Feel free to add onion or bell pepper, or do whatever you like to do on your own spaghetti night.

Bake meatballs according to package directions.

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.

Fill the bottom of a medium saucepan with water. Place a steamer basket inside and fill with cauliflower and broccoli. Bring to a boil over medium to medium-high heat. Cook until broccoli is bright green, and broccoli and cauliflower are fork tender.

Toast pieces of bread. Spread with butter and sprinkle lightly with garlic powder and Parmesan cheese.

Heat pasta sauce in a microwavable serving bowl.

Serve spaghetti with sauce and meatballs. Sprinkle with additional Parmesan cheese. Serve toast, broccoli and cauliflower on the side.

Week 1 Grocery List

spaghetti and meatballs, garlic toast, steamed broccoli and cauliflower
1 pkg spaghetti
1 bag frozen meatballs
1 can pasta sauce
Parmesan cheese
bread
1/2 bunch broccoli
2-3 cauliflower crowns

Korean beef with broccoli, brown rice, edamame
1 lb steak
1 head garlic
4 green onions
sesame seeds
low-sodium soy sauce
sesame oil
canola oil
rice vinegar
1 kiwi
1/2 bunch broccoli
cornstarch
brown rice
1 pkg frozen edamame


cream cheese eggs, hashbrowns, fruit
8 eggs
milk
1/2 pkg cream cheese
sliced deli ham
green onions
frozen hashbrowns (or 1 potato)
fruit of your choice

hot dog bun pizzas (if you do them)
hot dog buns
pizza sauce (homemade or store bought)
shredded cheese
pizza toppings (pepperoni, onion, peppers)


chicken alfredo, steamed baby carrots, peas
2 chicken breasts
1 can chicken broth
1 can cream of chicken soup
1 envelope Italian dressing mix
1 pkg cream cheese
1 pkg fettuccine noodles
baby carrots
frozen peas


Mexican haystacks, green salad, corn
white rice
1/2 lb ground beef
1 can crushed tomatoes
1 small can tomato sauce (8 oz?)
1 can black beans
1 pkg taco seasoning
desired toppings (green onions, bell peppers, shredded cheese, salsa, tortilla chips, chopped tomatoes, avocado, etc)
green salad
frozen corn


baked pork chops, onion rice,green beans, peas
4 boneless pork chops
1 can cream of chicken soup
bread
butter
white rice
1 can French Onion soup
1 can green beans
frozen peas

All Together, This Week's Shopping List Is...
bread
hot dog buns
1 bunch broccoli
2-3 cauliflower crowns
1 head garlic
1 bunch green onions
1 kiwi
1 bell pepper
1 onion
baby carrots
1 tomato
1 avocado
fruit of your choice
1 lb steak
2 chicken breasts
1/2 lb ground beef
4 boneless pork chops
Parmesan cheese
eggs
milk
2 pkgs cream cheese
deli ham
shredded cheese
pepperoni
sesame seeds
sesame oil
canola oil
soy sauce
rice vinegar
corn starch
1 envelope Italian dressing mix
1 envelope taco seasoning
tortilla chips
1 pkg spaghetti
1 pkg fettucine
white rice
brown rice
pasta sauce
pizza sauce
1 can chicken broth
2 cans cream of chicken
1 can crushed tomatoes
1 small can tomato sauce
1 can black beans
1 can French onion soup
1 can green beans
frozen meatballs
frozen hashbrowns
frozen edamame
frozen peas
frozen corn

You probably have many of these items in your pantry already! Check to see what you already have on hand, then head to the store!

Rachelle's Pantry

Here are some of the basic ingredients I keep on hand to use in my meal plans.

Spices
fresh cracked pepper grinder
salt
minced onion
garlic powder
basil
Italian seasoning
cumin
chili powder
dill
Poultry seasoning

Dry Goods
pasta (thin spaghetti, elbow macaroni, lasagna, fettuccine)
rice (brown and white)
Ramen noodles (chicken flavor)
a few instant side dishes for lazy nights (Rice-a-Roni, pasta packets, etc)

Freezer
chicken breasts
ground beef
pork chops
beef pot roast or steak
salmon fillets
tilapia fillets
frozen corn
frozen peas
frozen spinach
edamame
butter
pie crust
almonds
pecans

Cans
black beans
white beans
refried beans
green beans
crushed tomatoes
petite diced tomatoes with green chiles
tomato sauce
pasta sauce
mild green enchilada sauce
French onion soup
cream of chicken soup
chicken broth

Miscellaneous
peanut butter
honey
soy sauce
oil


To say that I always keep these on hand might be misleading. If I run out of any one item, I'll often wait to replace it until that item goes on sale. Or, if I have some extra room in the grocery budget one week, I'll pick up some of the more pressing items.


I buy large quantities of these items every time they go on sale because I know I will use them up!

Saving on Groceries

How do I save money at the grocery store?

I match up coupons with items that are on sale and buy multiples of those items.

That's it! I keep enough of everything in my pantry and freezer to last me (hopefully) until the next time that item is on a great sale.

Even though I give you a huge, loooooong ingredient list each week, I generally have most of those items in my pantry already. I pick up the fresh items I need, stock up on everything that's on sale, and buy a couple extra items if I'm running low in my pantry.

I learned how to coupon from She Shops Smart. I use Grocery Smarts* each week to figure out which coupons to use. And I check Pinching Your Pennies for other deals.... when I have the time.

My weekly meal plans can be extremely inexpensive for your family ($50 - $60 a week for all of your groceries) if you shop smart. Good luck!


*Grocery Smarts is a free website, but you must enter a passport code to get your local deals. Grocery Smarts is available in the following areas (with passport codes in parentheses):

Utah (g84ctm)
Arizona (g85ro1)
Eastern Washington (g99ro1)
Idaho (g83ro1)
Las Vegas (g89cjm)
Southern California (g92ro1)

About Me

Hi! I'm Rachelle.


Nice to meet you!

I am a stay-at-home mom with a wonderful husband and a rambunctious one-year-old son. I am also the caretaker for my 88-year-old grandfather, whom we are blessed/cursed to live with.

I have a master's degree in mathematics education, obviously a far cry from cooking and meal planning! However, I have a love of cooking, a passion for homemaking, and a growing enthusiasm for couponing.

If you're looking for a way to spice up your dinner plans (while saving time and money each week!) then by all means, be my guest!

Five a Day -- My Method for Fruits and Veggies

As a general rule, we try to eat five fruits and veggies a day.

We accomplish this by eating fruit at breakfast, a fruit and vegetable at lunch, and two vegetables at dinner.

I like my dinner vegetables lightly cooked with few additions. Most veggies are seasoned with salt, pepper, and herbs. For those few exceptions-- salads get dressings, roasted veggies are drizzled with oil, etc.-- I try to always pair a less healthy vegetable side dish with a more healthy one. Obviously, I am not perfect, and there are nights when we are a lot more relaxed than others.

Here are a few of my favorite ideas for fruits and vegetables.

Breakfast--Fruit
bananas
grapefruit
peaches
pears

Lunch--Fruit and Vegetable
apples
oranges
baby carrots
celery
broccoli florets (and dip)

Dinner-- Two Vegetables
broccoli
cauliflower
carrots
asparagus
spinach (in a salad or sauteed)
peas
green beans (canned or fresh)
snap peas
lettuce salad
corn
potatoes (with skins!)
squash



Find your family's favorite fruits and vegetables and feel free to swap out side dishes from my weekly meal plans.

The Scoop on Breakfast, Lunch, and Snacks

I plan dinners a week at a time. I rarely, however, plan specific breakfasts and lunches. In the morning, we rotate through a fairly normal selection of breakfast foods. Lunch is somewhat boring (and someday I will work on getting out of this rut!), but we make do at the moment. I try to always keep on hand the items we use to make all of our favorite breakfasts and lunches.

Breakfast Ideas
oatmeal
cereal
toast and fruit
eggs
pancakes
french toast

Lunch Ideas
leftovers
grilled cheese sandwiches
pb&j

Snacks
crackers
yogurt
applesauce
raisins
string cheese

These lists are certainly not exhaustive! These are simply our regular favorites that I try to always keep on hand.

What's for Dinner?

What's for dinner? A common question, met by some with uncommon dread.

Everyone knows planning meals ahead can save time and money and lead to a more balanced diet for your family. If you're having trouble planning your weekly menus, look no further!

As a budget-conscious mother, I check local grocery adds, use coupons, and plan meals each week that are healthy, tasty, inexpensive, and easy enough for my pleasure.

Stick around and each week I'll post a meal plan, shopping list, and recipes. Spice up your regular routine-- and let me do all the legwork!

All you need to do is copy down the shopping list (being careful to omit anything you already have in your pantry at home) and cook the meals.

So click on "More" if you want more details on how I do things, or just start with this week's meal plan. Bon apetite!