Want to help me plan dinner?

Scroll down for this week's meal plan.

Would you like to share a favorite recipe or two?

I love trying new recipes, and this blog has certainly given me the opportunity to try a new dish here and there. I've tried to stick mostly to our family favorites, though, in order to deliver reliable meal plans each week. Unfortunately, I'm starting to run low on my tried-and-true recipes! I have more tricks up my sleeve (and I doubt anyone would blame me for rotating through over 50 recipes), but if variety is the spice of life, I don't want bland meal plans!

So, without further ado, I'd like to invite you (yes, YOU!) to share a favorite recipe. Please, would you?

Don't be shy! Even if your favorite recipe is less than healthy or if it contains some expensive ingredients, share it! It's all about moderation, folks. Well, and planning, too. :)

I can't wait to see your comments!




I want to give credit where credit is due, so please share your name (first names are fine) or where you got each recipe.

Week 13 Meal Plan

Ah, another week begins! I'm so excited that Cinco de Mayo is at the beginning of next week because stores are all having sales on Mexican food items. (I realize that no one in Mexico cares much about Cinco de Mayo, but isn't it fun for us silly Americans to celebrate with delicious food?!) This would be a great week to stock up on your family's favorite Mexican ingredients. I'll incorporate a couple Mexican dishes into my meal plans this week and next.

Yum! I can't wait to get cooking!

Wednesday
Chicken Nachos, Green Salad, Corn

Thursday
Beef Stroganoff, Carrots, Peas

Friday- Trying something new!
Shannon's Chicken Enchiladas, Green Salad, Corn

Saturday
Go out or eat leftovers

Sunday
Salmon Patties, Garlic Bread, Broccoli

Monday- Breakfast for dinner!
Cheesy Egg Pie, Hashbrowns, Fruit

Tuesday
Thai Chicken Satay, Rice, Cucumbers, Broccoli

Week 13 Grocery List -- with Prices!

Ingredients for Week 13 Dinners
I will be purchasing:
1 head garlic ($.39)
1 bunch green onions ($.50)
1 head lettuce ($.98)
baby carrots (1 lb $1.59)
1-2 cucumbers ($.50)
broccoli- you could use any green vegetable ($1.19)
2 limes ($.89)
cilantro ($.33)
ginger ($.39)
fruit (mango $.59)
lime juice (I completely forgot this! I'll estimate $2.00 until I have a chance to go back)
1 bag tortilla chips ($.88)
8 oz mozzarella and/or Swiss cheese ($1.50)
sour cream ($.78)
milk (1 gallon $1.97)
eggs (I went ahead and got extra - 18 eggs for $1.99)
optional: 1 loaf French bread ($1.59)
optional: 1 tomato

In total, I spent $18.06 on this week's dinners.
Here is the approximate breakdown:

Chicken Nachos, Green Salad, Corn $1.99
Beef Stroganoff, Carrots, Peas $2.37
Shannon's Chicken Enchiladas, Green Salad, Corn $3.48
Salmon Patties, Garlic Bread, Broccoli $2.69
Cheesy Egg Pie, Hashbrowns, Fruit $4.82
Thai Chicken Satay, Rice, Cucumbers, Broccoli $2.65

I will be using from my pantry:
1 loaf cheddar cheese
1 lb ground beef
6 chicken breasts
2 (5 to 7 oz) cans boneless, skinless salmon
Simply Potatoes refrigerated Southwestern style hashbrowns (I also saw a new brand of refrigerated hashbrowns on sale this week for $.69. They don't make Southwestern style, so you'd have to add some spices to get the heat in the salmon patties.)
salsa
1 (15 oz) can green enchilada sauce (I'll use 2 (10 oz) cans)
1 (10 oz) can cream of mushroom soup
flour tortillas
1 bag egg noodles
rice
bread
saltine crackers, breadcrumbs, etc
frozen corn
frozen peas
1 packet Lipton onion soup mix
honey
mustard
tartar sauce
butter
Worchester sauce
rice vinegar
peanut butter
soy sauce
sesame oil
oil
flour
brown sugar
chili powder
garlic powder
minced onion
seasoned salt
dry mustard
salt
pepper

I will stock up on these deals:
4 more Don Julio tortilla chips ($.88 each = $3.52)
5 (24 oz) jars Pace salsa ($1.88 each = $9.40)
1 more Western Family sour cream for next week ($.78)
3 (16 oz) Chachies refrigerated salsa ($.99 each = $2.97)
12 pack Frigo string cheese ($2.59 plus I had a $.40/1 coupon)
2 lbs ground beef to freeze ($3.38)
2 Western Family light cream cheese ($.99 each = $1.98)

Just as a public service announcement, I thought I'd share that Reams is having an amazing sale on boneless, skinless chicken breasts. They are advertising frozen 10 lb boxes for only $13.90 (that's $1.39/lb!). It looks like this is a while-supplies-last, limit-1-per-customer kind of deal. I had to take Grandpa to Costco the other day, so I picked up a frozen 10 lb bag for $19.90 since we were running low on chicken breasts. Otherwise, I would be sure to go pick up some chicken!

Week 13 Tips

Wednesday
Cook and shred 3 chicken breasts, saving 2 of them for Friday's enchiladas.
Grate all of your cheese, saving the extra in the fridge for Friday's enchiladas and Monday's egg pie.
Prepare a big green salad, saving some in the fridge for Friday.

Sunday
Wash and chop your cucumbers and broccoli, saving half in the fridge.

Chicken Nachos, Green Salad, Corn

This nacho recipe is adapted from AllRecipes. I like making this size since I don't want to save leftover nachos. However, if you are feeding some pretty hungry people, you may consider doubling the recipe. It feels like a party when you get to eat nachos for dinner! And may I just say that these nachos are delicious? Because seriously, they are.

2 cloves garlic, minced
6 green onions, sliced, white and green parts separated
1 t oil
1 chicken breast, cooked and shredded
1 c salsa
1/2 to 1 bag tortilla chips (enough to cover a baking sheet pretty well)
8 oz shredded cheese
1/2 large tomato, diced (optional)

big green salad

frozen corn


Preheat oven to 350. In a large skillet over medium heat, saute the garlic and white parts of the green onions in oil until tender. Mix in chicken and season with salt and pepper. Toss until well coated. Stir in salsa. Arrange tortilla chips on a baking sheet. Spoon chicken mixture over chips. Top with cheese and tomato (if using). Bake for 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops. Serve nachos as is or with sour cream and additional salsa at the table.

Prepare green salad.

Microwave frozen corn. Season with salt and pepper.

Beef Stroganoff, Carrots, Peas

1 lb ground beef
1 packet Lipton onion soup mix
1/2 c water
1 can cream of mushroom soup
3/4 c sour cream

1 bag egg noodles

1/3 lb baby carrots

frozen peas


Brown ground beef. Stir in water and onion soup mix. Simmer 7 minutes. Stir in mushroom soup. Simmer 5 minutes more. Add sour cream and warm through. Remove from heat.

Cook noodles according to package directions. Serve beef stroganoff over hot noodles.

Microwave peas. Season with salt and pepper.

Place carrots in a microwave safe bowl. Cover halfway with water. Microwave for 1 1/2 minutes. Stir. Microwave for 1 1/2 minutes more. Test for doneness with a fork. Continue microwaving at 1 minute intervals until tender. Drain water. Toss carrots with salt, pepper, 1 t butter, and a pinch of sugar.

Shannon's Chicken Enchiladas, Green Salad, Corn

This chicken enchilada recipe is from Let Me Plan Dinner reader Shannon. She got the recipe from The Sister's Cafe. Thank you, Shannon, for sharing a favorite recipe!

I'll be serving these enchiladas with a green salad and corn.

I am so excited to try this recipe! I will be making a few minor adjustments to help fit our budget.

• First, I will be using about half as much cheese, maybe less (I planned a couple other cheesy dishes this week and I don't want to go overboard).
  
• I will be sticking with only 2 chicken breasts, and possibly throwing in a can of white beans to up the protein.
  
• I will also use milk instead of cream.

Here is Shannon's recipe verbatim:

Honey Lime Enchiladas
Marinade:
1/4 c. honey
4-6 T. lime juice (depending on how tangy you like it)
1 T. chili powder
1/2 t. garlic powder

2-4 chicken breasts cooked and shredded
1 (15 oz.) can green enchilada sauce
2 c. shredded Colby Jack (or whatever kind you have) cheese
1 c. heavy cream (I've used whole milk before too and it's fine)
8-10 flour tortillas

Mix up the marinade and toss with shredded chicken. Let it sit for at least 30 minutes. I toss mine together in a gallon ziploc and let it sit in the fridge all day.

Pour about 1/2 c. enchilada sauce in the bottom of a 9x13 baking dish. Fill tortillas with chicken and a little cheese. Mix the remaining enchilada sauce with the cream and any leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until browned and crispy on top.

*Oh my goodness, these are delicious! I was a doofus and forgot to mix the milk/cream into the enchilada sauce, but the dish was fabulous even without. The honey-lime mixture is so flavorful and balances well with the other flavors in the dish. I will add one word of warning, however; I would not suggest you taste the honey-lime-chicken mixture by itself. I was trying to gauge how much lime juice to add (I used 5 T.), but I can tell you that the marinade is so powerful by itself that you think you've already gone overboard. I was quite relieved to find the final dish was so well balanced and tasty-- not overpowering like I'd feared. I also really enjoyed my addition of Great Northern (white) beans to the filling. I think they helped keep all the flavors in check, and they provided us extra protein without using as much meat.

Anyway, thank you, Shannon. It was a hit!

Salmon Patties, Garlic Bread, Broccoli

This salmon patty recipe is from my mom, whom I absolutely love to death (and not just because she gave me this recipe)! You are welcome to serve them as burgers on buns with pickles, lettuce, and onion (but no cheese!!! Fish and cheese do NOT go together well. Just sayin'...).

2 eggs
2 t mustard
2 t minced onion
4 Saltine crackers, crushed (or Italian breadcrumbs, etc)
1/2 t seasoned salt
1/4 t pepper
1 c Simply Potatoes refrigerated Southwestern hashbrowns (This is actually a very critical ingredient. If you use other kinds of refrigerated hashbrowns, try adding cayenne pepper or crushed red pepper flakes for a nice kick.)
2 (5 to 7 oz) cans boneless, skinless salmon, drained
2 t oil
2 t butter

tartar sauce
mustard

1 cucumber, sliced thin (optional)
broccoli florets

4 slices of bread or 1 loaf French bread
butter
garlic powder
Parmesan cheese


In a medium bowl, beat eggs. Mix in mustard, minced onion, cracker crumbs, seasoned salt, and pepper with a fork. Then stir in hashbrowns. Next add salmon, flaking with fork and stirring until well mixed. Form into 4-6 patties on a plate. Heat oil and butter in a pan on medium heat. Use a spatula to transfer patties into pan. Brown patties about 3-4 minutes, or until golden brown on the first side. Then flip and cook 3-4 minutes more, until second side is golden brown.

Serve salmon patties on their own, passing mustard and tartar sauce at the table. Top with cucumbers, if desired.

Steam broccoli; season with salt and pepper.

Make garlic bread by buttering slices of bread or French bread and sprinkling on garlic powder and Parmesan cheese to taste. If using French bread, wrap loaf in foil and bake at 350 for about 15 minutes. If using regular bread, place on a baking sheet and broil just until butter is melted.

Cheesy Egg Pie, Toast, Fruit

This cheesy egg pie recipe is from my good friend's mom, Susie. It is not the healthiest egg recipe I've ever shared, but all the cheese makes it soooooo delicious! (At least it doesn't have a crust like quiche?)

I feel like you can swap out the cheese for whatever you have on hand.

1 c (about 4 oz) grated cheddar cheese
1 c (about 4 oz) grated Swiss cheese
1 c (about 4 oz) grated mozzarella cheese
2 T flour
1 1/2 T minced onion
4 eggs
1 c milk
1/2 t salt
1/2 t Worchester sauce (optional)
1/2 t dry mustard (optional)

packaged hashbrowns

fruit of your choice


In a greased pie pan, mix together all three cheeses, flour, and minced onion. Beat egg, milk, salt, Worchester sauce, and dry mustard in a large bowl. Pour egg mixture over cheese. Bake at 350 for 35 to 40 minutes, or until eggs are set.

Prepare hashbrowns according to package directions.

Prepare fruit.

Thai Chicken Satay, Rice, Cucumbers, Broccoli

My husband and I each photographed our own plates, so you get to see both. :)


This satay recipe is adapted from Williams-Sonoma Weeknight cookbook. The prep for this meal takes a little while (juicing limes, chopping cilantro, mincing ginger and garlic), but if you work quickly you'll be done in no time. Just be warned that the sauce is very strong-- drizzle lightly then taste to see if you want more. I think the cucumbers balance perfectly with the bold sauce; in fact, I love switching off and eating them every other bite.

If you want your satay to be more like the satay at a Thai restaurant, pound your strips a little thinner and thread a bamboo skewer down the center. Just be sure to soak your bamboo skewers in cold water for 3o minutes beforehand or your smoke alarm will be going off as you broil.

2 limes
1/2 c rice vinegar (cut this in half if you want a less vinegary peanut sauce)
1/2 c peanut butter
1/4 c cilantro, chopped
1 T ginger, peeled and minced
3 cloves garlic, minced
3 T brown sugar
1 T sesame oil
3 T soy sauce
3 chicken breasts, cut into thick strips
1 cucumber, peeled and sliced

1 c rice
2 c water

broccoli florets

Grate 1 teaspoon zest from limes and squeeze 1/4 c juice. In a large bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Add ginger, garlic, brown sugar, sesame oil, and soy sauce. Reserve 3/4 cup of the mixture for use as sauce. Add the chicken to the marinade. Let stand at room temperature for 10 minutes, or refrigerate for up to 2 hours. When ready to cook, preheat oven's broiler. Remove the chicken from the marinade, discarding marinade. Broil, 6 inches from heat, for 3 minutes. Flip chicken and broil 3 minutes more, or until cooked through. Serve satay with cucumber slices and drizzle lightly with reserved sauce.

Prepare rice according to package directions.

Steam broccoli. Season with salt and pepper.

Week 12 Meal Plan

Wednesday- Trying something new!
Cajun Rice Dish, Carrots, Peas

Thursday
Chicken Salad Sandwiches, Carrots, Cucumbers

Friday- Breakfast for dinner!
Omelets, Hashbrowns, Fruit

Saturday
Go out or eat leftovers

Sunday
Marinated Steak, Homemade Rolls, Broccoli, Cauliflower

Monday
Creamy Chicken and Pasta, Broccoli, Cauliflower

Tuesday
Jalapeno Burgers, Round Fries, Celery Sticks

Week 12 Grocery List - with Prices!

This week I shopped at Macey's.

Ingredients for Week 12 Dinners
I will be buying:
1 dozen rolls ($2.99)
1 bunch celery ($2.00)
carrots (2 lbs for $1.00!)
cucumber ($.50)
broccoli ($1.16)
cauliflower ($.96)
1 tomato ($.22)
1 potato ($.29)
1 large onion ($2.37)
fruit (bananas $.60)
8 oz frozen cut okra (16 oz bag $1.99)
1 dozen eggs ($1.25)
milk (1 gallon $1.97)
2 lbs cheddar cheese ($3.99)
2 cans tuna ($.98)
1 bottle spaghetti sauce ($.98)

In total, I spent $19.28 on this week's dinners.
The breakdown is approximately as follows:

Cajun Rice Dish, Carrots, Peas $4.14
Chicken Salad Sandwiches, Carrots, Cucumbers $3.95
Omelets, Hashbrowns, Fruit $5.10
Marinated Steak, Homemade Rolls, Broccoli, Cauliflower $2.56
Creamy Chicken and Pasta, Broccoli, Cauliflower $1.04
Jalapeno Burgers, Round Fries, Celery Sticks $4.67

I will be using from my pantry:
1 1/2 lbs steak
1 lb ground beef
about 4 chicken breasts
1 head garlic
chopped ham for omelets (optional)
mayo or Miracle Whip
1 pkg cream cheese
Parmesan cheese
butter
yeast
Italian dressing
1 (8 oz) can water chestnuts
spaghetti sauce
1 (14.5 oz) can diced tomatoes
1 (4 oz) can jalapenos
vinegar
soy sauce
lemon juice
lime juice
8 oz pasta
bread crumbs
rice
frozen peas
frozen hashbrowns
olive oil
oil
flour
sugar
fennel
curry powder
ginger
ground cloves
chili powder
dried onion
poultry seasoning
garlic powder
seasoning salt
unseasoned meat tenderizer
lemon pepper
parsley flakes
dried basil
cayenne pepper
dried oregano
salt
pepper

I also stocked up on these deals:
3 more pasta sauce (.98 each with in-store coupon =$2.94)
Western Family olive oil ($3.99)
4 Farm bread (.98 each with in-store coupon = $3.92)
3 Kellogs pop tarts (.98 each with in-store coupon = $2.94.. plus I had a $1.25/3 coupon)
3 (44 oz) bags Malt o Meal cereal (2.38 with in-store coupon = $7.14)
2 ALL 2x Laundry detergent (2.99 each plus I had 2 $1/1 coupons = $3.98)

Cajun Rice Dish, Carrots, Peas

This recipe comes from My Creative Stirrings. I have been looking for more ways to incorporate fish into our diet without costing a million dollars. I know canned tuna is a cheap option, but I don't prefer the taste. I was intrigued when I saw this recipe, and Ms. Creative Stirrings said she couldn't even taste the tuna! I can't wait to test it out.

I copied this recipe directly from the Creative Stirrings blog.

1/4 cup olive oil

1 teaspoon chili powder

1/2 teaspoon black pepper

1/2 teaspoon fennel

4 garlic cloves

1 teaspoon curry powder

1 1/2 teaspoon salt

1/4 cup dried onions

2 cups chopped celery stalks

8 oz. frozen cut okra stir to coat (optional)

2 cans tuna, drained

1 teaspoon ginger (I didn't have any!)

1/4 teaspoon cloves

14.5 oz. chopped tomatoes

2 cups water

1/4 cup lime juice

5 cups cooked rice (or more for a milder flavor)

Combine the first 8 ingredients in a large pot. Stir constantly on medium heat for 2 minutes. Add the next 7 ingredients, mix, and then heat on medium for 30 minutes. Add the lime juice and rice and continue to cook for 5 additional minutes on medium low.

Serve with cooked peas and carrots.

This was a hit with my toddler and my husband. Since my man is originally from the south, he was SUPER excited to eat a little Cajun cooking for dinner. Unfortunately, I realized I'm not a huge fan of Cajun spices. I loved the celery, okra, tomatoes, and rice (what a cheap way to fill up! I think brown rice would have also been delicious.). I also thought the tuna was pretty well masked; you could easily replace it with shrimp or blackened halibut if you had the budget and preference for either one. I think I would have preferred this much more, however, if the spices stayed more in the garlic, onion, salt, pepper, chili powder range. Maybe I just don't like cloves?? I thought this was a great cheap and healthy meal, but Cajun spices are not best friends with my particular palate. A big thanks to Creative Stirrings (and her Other Half) for sharing a creative recipe that was unique and family friendly!

Chicken Salad Sandwiches, Carrots, Cucumbers

This chicken salad recipe is adapted from Taste of Home Magazine. It is the absolute best chicken salad recipe I have ever tried. I think the key is the poultry seasoning, but the water chestnuts also make for an important secret ingredient.

1/2 c mayo or Miracle Whip
1/2 t salt
3/4 t poultry seasoning
1/4 t onion powder
1/4 t garlic powder
1/4 t black pepper
1 T lemon juice
3 c diced, cooked chicken breast
1/2 c finely chopped celery
1/2 c chopped onions (red, white, yellow, or green)
1 (8 oz) can water chestnuts, drained and chopped
1 1/2 c grapes, halved (optional- I usually skip them)

4-8 rolls or 8-16 slices of bread
lettuce leaves (optional)

1/3 lb baby carrots

1 cucumber, peeled and sliced


Whisk together may, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. Toss with chicken, celery, onions, water chestnuts, and grapes (if desired). Serve chicken salad on rolls/bread with lettuce leaves.

Omelets, Hashbrowns, Fruit

I love a good omelet for breakfast or dinner. To be honest, I usually use half eggs and half egg whites, but you can use all eggs if your cholesterol (and your doctor) won't mind.


8 eggs
1/4 c milk
1 t salt
1 t pepper

omelet fillings, such as:
chopped ham
shredded cheese
chopped onion
chopped peppers
mushrooms

frozen hashbrowns

fruit of your choice

In a bowl, beat eggs and milk. Add salt and pepper. Coat a skillet well with cooking spray and heat to medium heat. Make omelets one at a time by pouring about 1/4 of the egg mixture into the pan. Cook for 2-3 minutes or until partially set. Flip the omelet with a spatula and cook another 2-3 minutes or until eggs are cooked. Sprinkle filling ingredients inside and use spatula to gently fold omelet over filling. Cook another minute or so, then remove to a plate and begin the next omelet.

Prepare hashbrowns according to package directions

Grandma's Homemade Rolls

This roll recipe is from my grandma. My entire extended family is in love with these rolls; they've become quite an integral part of every holiday meal. They are certainly not as healthy as other rolls, so we only make them on special occasions. They also take a couple hours, so we only make them when we have time.

1 c milk
1/3 c butter
1 t salt
1/2 c warm water
3 T sugar
1 T yeast
2 eggs
about 4 c flour
additional butter (a few tablespoons), melted

In a medium saucepan, heat milk on medium heat. Remove from heat before it boils. Add butter and salt; stir to allow butter to melt. Meanwhile, add sugar and yeast to warm water. Let sit 5 minutes. In a large bowl or mixer, beat eggs. Stir in yeast mixture. Stir in milk mixture when it is still slightly warm but no longer hot. Slowly add flour until a soft dough forms, pulling away from the sides of the bowl. Let rise until double, about 1 hour.

Divide dough into thirds. With each third, roll into a 10-12 inch circle on a floured surface. Brush with melted butter. Cut circle into 8 equal pieces (they should be sort of triangular in shape). Starting with the wide end at the bottom, roll each roll over your finger, butter side in, and pinch the end tight.


Place three rows of eight on an ungreased cookie sheet. Let rise for about 20 minutes. Bake at 370 for 15-20 minutes, until rolls are golden brown and the bottoms are cooked. Brush the tops with the rest of the melted butter. Let cool for a few minutes, then remove to a cooling rack.


The lovely thing about the crescent shape is that you can easily open your rolls to add butter, honey, or jam!
Enjoy!

Marinated Steak, Homemade Rolls, Broccoli, Cauliflower

This steak recipe is adapted from AllRecipes. The roll recipe is from my grandma; these rolls are a favorite family tradition among my entire extended family.

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

broccoli florets
cauliflower florets

1 recipe Grandma's homemade rolls


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.

Steam broccoli and cauliflower. Season with salt and pepper.

Creamy Chicken and Pasta, Broccoli, Cauliflower

This chicken and pasta recipe is adapted from Kraft Food and Family Magazine. I had one more package of cream cheese in my fridge that I needed to use up, so I turned to this tasty pasta recipe.

8 oz pasta
3 T Italian dressing
2 chicken breasts, sliced very thin
2 cloves garlic, minced
2 c spaghetti sauce
1 T chopped fresh basil (or 1 t dried basil)
1/2 (8 oz) pkg cream cheese
1/4 c Parmesan cheese

broccoli florets
cauliflower florets

Cook pasta according to package directions**. Drain; return to pot. Meanwhile, heat dressing in a skillet over medium heat. Add chicken and garlic and cook 5 minutes. Turn chicken and cook a few minutes more, until cooked through. Reduce heat to medium-low and add spaghetti sauce, basil, and cream cheese. Stir for a few minutes, until cream cheese is melted. Add sauce to the pasta pot and stir to coat.

**Steam broccoli and cauliflower. Season with salt and pepper.


**To use one less pot in preparing this meal, cook pasta according to package directions but add broccoli and cauliflower to the cooking water for the last 3 minutes of cooking time. Drain and return the pasta/vegetable mixture to pot. Follow the rest of the directions as given, and you'll end up with an all-in-one meal in the end!

Jalapeno Burgers, Round Fries, Celery Sticks

1 lb ground beef
1/4 c bread crumbs
1 egg, beaten
2 T minced onion
1/8 t cayenne pepper
pinch of dried oregano
1 t soy sauce
1/2 t garlic powder
1/2 (4 oz) can jalapenos (add more if you want spicier burgers)*

4-6 buns
4-6 slices of cheese

burger toppings, such as:
onion slices
lettuce leaves
tomato slices
guacamole


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

celery sticks
salad dressing


Put all burger ingredients in a bowl (first 9 ingredients). Mix well with your hands. Divide the meat mixture and form 4-6 patties. Grill or broil until cooked through. Immediately place cheese slices on the burgers and allow to melt. Assemble burgers with desired toppings.

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.

*I added just over half a can of jalapenos, and BOY! these were nice and spicy. Obviously, we didn't feed these burgers to our toddler, and they might have been just a tad too spicy for me. The best bet is to start with a small amount of jalapeno, then just cook up a miniature patty (on your grill or in a frying pan). If you think you need more heat, go ahead and add more peppers!

Week 11 Meal Plan

Wednesday
Homemade Pizza, Broccoli, Cauliflower

Thursday
Asian Peanut Noodles, Stirfry

Friday
Go out or eat leftovers

Saturday- Trying something new!
Mediterranean Lemon Chicken, Hummus, Green Salad

Sunday
Roast Beef, Twice Baked Potatoes, Peas

Monday
Tacos, Corn, Green Salad

Tuesday
Tomato Soup, Toast, Green Beans

Week 11 Grocery List- with Prices!

This week I shopped at Maceys.

Ingredients for Week 11 Dinners
I will be purchasing:
3 lbs beef roast (2.1 lbs @ $1.99/lb = $4.18)
mozzarella cheese (8 oz bag shredded cheese = $1.79)
milk (1 gallon = $1.88)
1 loaf French bread dough (or pizza dough) ($.98)
broccoli ($1.15)
cauliflower ($.30)
small piece ginger ($.37)
1 head garlic ($.39)
1 bunch green onions ($.50)
1 lemon ($.50)
1 head lettuce (There was nothing on sale! $1.49)
2 potatoes ($.72)
1 onion ($.82)
1 zucchini ($.39)
1 red bell pepper (or other pizza toppings) ($1.29)
small handful of bean sprouts ($.10)

I spent $16.85 on this week's dinners.
The breakdown is approximately as follows:

Homemade Pizza, Broccoli, Cauliflower $4.72
Asian Peanut Noodles, Stirfry $2.30
Mediterranean Lemon Chicken, Hummus, Green Salad $1.68
Roast Beef, Twice Baked Potatoes, Peas $6.09
Tacos, Corn, Green Salad $.75
Tomato Soup, Toast, Green Beans $.54

I will be using from my pantry:
3 chicken breasts
1 lb ground beef
sour cream
cheddar cheese
tortillas or taco shells
12 oz spaghetti (or Asian noodles)
bread
optional: peanuts
frozen corn
frozen peas
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (15 oz) can garbanzo beans
1 (15 oz) can Ranch style or black beans
3 (15 oz) cans crushed tomatoes
1 can green beans
salsa
lemon juice
chicken broth
soy sauce
honey
peanut butter
butter
oil
olive oil
flour
cornstarch
cornmeal
oregano
garlic powder
cayenne pepper
cumin
basil
garlic salt
1 pkg taco seasoning

I also stocked up on:
5 boxes Quaker cereal ($1.88 each plus a $3/5 coupon in the store's ad = $6.90 or $1.38 each)
3 steaks to freeze (1.93 lbs at $1.99/lb =$3.84)
fruits and veggies

Homemade Pizza, Broccoli, Cauliflower

1 (8 oz) can tomato sauce
1/2 (6 oz) can tomato paste
1 1/2 t oregano
1 t garlic powder
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, 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 1 hour. Spray two pizza pans or one cookie sheet with cooking spray; sprinkle with cornmeal. Roll dough to fit pans. Brush lightly with olive oil and sprinkle with garlic powder. Bake at 400 for 7 minutes. Top with sauce, cheese, and toppings. Bake for and additional 7-15 minutes, until cheese is melted and crust is to desired brownness.

Steam broccoli and cauliflower. Season with salt and pepper.

Asian Peanut Noodles, Stirfry

If you are feeding a hungry crowd, you might consider adding some chicken to the meal, cooked any way you like.

Asian Peanut Noodles
adapted from AllRecipes
8-12 oz spaghetti noodles, or other Asian noodles
1/2 c chicken or vegetable broth
1 1/2 T minced fresh ginger
3 T soy sauce
1 1/2 T honey
1/4 t cayenne pepper
3 T peanut butter
3 cloves garlic, minced
1 1/2 t cornstarch
3 green onions, chopped
1/4 c peanuts, chopped (optional)

Cook noodles according to package directions, drain. Meanwhile, combine broth, ginger, soy sauce, honey, cayenne, and peanut butter in a medium saucepan. Cook over medium heat until peanut butter melts and is heated through. Mix together cornstarch with a splash of water. Stir into peanut butter mixture and heat until it thickens. Add noodles and toss to coat. Garnish with green onions and peanuts.


Stirfry
3 c assorted vegetables, chopped (I'll be using little tidbits from what I have in the fridge, plus 1 zucchini and a handful of bean sprouts)
1 t oil
sauce: soy, teriyaki, or other Asian sauce

In a large pan, stir fry veggies until tender. Drizzle lightly with your favorite sauce. Taste and adjust seasoning if necessary.

Mediterranean Lemon Chicken, Hummus, Green Salad

This chicken recipe is adapted from AllRecipes. I love hummus, and shopping the caselot sale reminded me about garbanzo beans! I've never tried this chicken recipe before, but I was looking for something that would go well with hummus. I hope it works!

1 lemon
2 t dried oregano
3 cloves garlic, minced
1 T oil
1/4 t salt
1/4 t black pepper
3 chicken breasts, cut in half

hummus ingredients:
1 (15 oz) can garbanzo beans
1 clove garlic, crushed
1 T olive oil
1/2 t salt
1 t cumin
1/2 t lemon juice

items to dip in hummus, such as:
carrot sticks
broccoli florets
pita bread (I'll be trying making homemade pita bread! Check out The Fresh Loaf for the recipe.)

green salad


Grate the peel from 1/2 the lemon. Then juice the entire lemon (about 1/4 c juice). Combine lemon peel, lemon juice, oregano, garlic, oil, salt, and pepper in a 9x13 baking dish. Stir until mixed. Add chicken and stir to coat. Bake, covered with foil, at 400 for 20 minutes, or until chicken is cooked through. Remove foil and broil, 6 inches from heat, for 2 minutes or until beautifully browned. When serving, spoon some of the lemony sauce on top of the chicken.

Drain garbanzo beans, reserving liquid. Add garbanzo beans, garlic, olive oil, salt, cumin, and lemon juice to a blender. Blend, slowly adding reserved liquid to obtain desired consistency (I use about half the liquid). Serve with raw veggies, such as carrot sticks and broccoli florets, and with slices of pita bread.

*We thought this chicken recipe was ok. It was definitely necessary to spoon the lemon sauce on top of the chicken when serving it; otherwise you couldn't taste the lemon flavor at all. There was too much oregano in the recipe for my taste; it might have worked if the lemon sauce had been creamier, more substantial. I doubt we'll make this too many more times in our life, but it served us well for one night.

Roast Beef, Twice Baked Potatoes, Peas

Ah, roast beef. It's one of Grandpa's favorites, so it makes it in the rotation more often than other things. I personally think it's a bit boring of a dish, but we don't mind it. Sometimes we use the leftovers for sandwiches.

3 lbs beef pot roast

2 large potatoes
1/2 c sour cream
1/4 c milk
1/4 t salt
1/4 t pepper
1/2 c grated cheddar cheese, divided
4 green onions, sliced, divided

frozen peas

optional:
2 t butter
1 T flour


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.

Pierce potato skins with a fork several times. Bake potatoes at 350 for 1 hour. Let cool for 10 minutes. Slice in half lengthwise and scoop the flesh into a large bowl. To the bowl add sour cream, milk, salt, pepper, 1/4 c cheese and 2 sliced green onions. Mix with a hand mixer or potato masher until well mixed. Divide mixture among potato skins and top with remaining cheese and green onions. Bake 15 minutes more.

Microwave frozen peas. Season with salt and pepper.

If desired, make a quick 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 and pepper. For extra fun, add a tiny squirt of Dijon mustard and a generous dollop of sour cream.

Tacos, Corn, Green Salad

1 lb ground beef
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
salsa
sour cream
any other taco toppings

green salad

frozen corn


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

Prepare green salad. Microwave corn; season with salt and pepper.

Allow individuals at the table to fill their tortillas or taco shells with meat filling and top with cheese, lettuce, salsa, and sour cream as desired.

Tomato Soup, Toast, Green Beans

This tomato soup recipe is 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. It is also delicious to add cooked egg noodles at the end.

3 (14 oz) cans crushed tomatoes
2 Tbsp basil
2 c chicken broth (or vegetable broth)
1 T butter
1 small onion, chopped
garlic salt to taste
4 cloves garlic, chopped
1 T plus 1 t flour
1 1/3 c milk

sliced bread

1 can green beans

optional:
cooked egg noodles
grated mozzarella cheese


In a large pot, blend tomatoes, basil, and broth and simmer gently. In a large pan, sauté onion, garlic salt, and garlic in butter 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. (Add cooked egg noodles, if desired.)

Meanwhile, toast bread and microwave green beans.

Serve soup with grated mozzarella cheese, if desired.

Week 10 Meal Plan

The case lot sale starts today at Maceys! In honor of it, I've planned a few meals centered around case lot items. Enjoy these cheap, healthy, and easy recipes!

Wednesday
Mexican Haystacks, Broccoli, Corn

Thursday
Potato Chowder, Rolls, Broccoli, Cauliflower

Friday
Parmesan Italian Chicken, Rolls, Green Salad, Carrots

Saturday
Go out or eat leftovers

Sunday
Ham, Baked Potatoes, Asparagus

Monday
Chicken Stroganoff, Green Salad, Peas

Tuesday
Super Easy Bean Burritos, Chips and Salsa, Corn

Week 10 Grocery List -- With prices!

This week I shopped at Maceys and then ran into Sunflower Farmers Market for asparagus, tomato, and blueberries.

Ingredients for Week 10 dinners
I will be purchasing:
8 rolls or 1 loaf of exciting bread (nothing was on sale so I went for French bread $1.59)
8 medium potatoes, approximately ($2.36)
2 small onions ($.62)
broccoli ($.96)
cauliflower ($.57)
1/3 lb baby carrots (1 lb bag $1.19)
1 bunch asparagus ($2.16)
1 bunch green onions ($.50)
1 tomato ($.59)
1 avocado ($.69)
1 head lettuce ($.68)

I spent $11.91 on fresh food this week. But that's not all! I also stocked up on quite a few things at the case lot sale (scroll down).
Here is the breakdown:

Mexican Haystacks, Broccoli, Corn $1.92
Potato Chowder, Rolls, Broccoli, Cauliflower $3.50
Parmesan Italian Chicken, Rolls, Green Salad, Carrots $2.33
Ham, Baked Potatoes, Asparagus $3.51
Chicken Stroganoff, Green Salad, Peas $.65
Super Easy Bean Burritos, Chips and Salsa, Corn- all ingredients from my pantry

I will be using from my pantry:
1/2 lb ground beef
3 lb ham
4-6 chicken breasts
shredded cheese
1 (16 oz) container sour cream
1 (8 oz) pkg cream cheese
1/2 c Parmesan cheese
6-8 small flour tortillas
1 bag egg noodles
rice
tortilla chips
salsa
1 pkg taco seasoning
1 envelope Italian dressing mix
1 (15 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
2 (10 oz) cans cream of chicken soup
2 cans black beans
mustard
red wine vinegar
oil
butter
flour
garlic powder
cumin
chili powder
salt
pepper

I stocked up on these items at the case lot sale:
5 pkgs chicken flavored Ramen ($1.00)
6 pkgs taco seasoning (.33/each = $2.00)
24 cans low-sodium black beans (.58/each = $13.92)
24 cans cream of chicken soup (.49/each = $11.76)
24 cans crushed tomatoes (.58/each = $13.92)
16 cans green beans (.44/each = $7.04)
4 cans garbanzo beans (.58/each = $2.32)
6 cans tomato sauce (.29/each = $1.74)
2 boxes dryer sheets (.88/each = $1.76)
I was happy to use my Case Lot Cash and a couple coupons that came in the mail!

If I get a chance in the next couple weeks, I may run to Smith's for a case of chicken broth ($.50/can). Or, I might start using my chicken bouillon more often. Does anyone have any strong opinions on the bouillon vs. broth debate?

Mexican Haystacks, Broccoli, Corn

We LOVE this meal. It's the same concept as Hawaiian haystacks, but made with Mexican ingredients instead. We got the idea from some friends in college. I love how the base of the meal (rice and sauce) is so easy and made with ingredients from my pantry. You can always adjust the toppings according to what's on sale and what you already have on hand.

Mexican Haystacks
1 c white rice
1/2 lb ground beef
1 (15 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 can black beans, rinsed and drained
1/2 pkg taco seasoning
dash garlic powder
dash cumin
dash chili powder

toppings, as desired:
sliced green onions
chopped bell peppers
shredded cheese
salsa
tortilla chips
chopped tomatoes
avocado
microwaved frozen corn
etc.


Cook rice according to package directions. In a large skillet, brown ground beef. Add crushed tomatoes, tomato sauce, beans, and seasonings. Simmer on low for 10 minutes.

Meanwhile, prepare all the desired toppings.

Serve tomato sauce over rice and top with desired toppings.

Potato Chowder, Rolls, Broccoli, Cauliflower

This potato chowder recipe is from my sister-in-law, Melissa. You can make this vegetarian by going with vegetable broth and cream of mushroom soup.

8 c potato, diced
1 small onion, chopped
4 c chicken broth (or use water and chicken bouillon granules)
1 (10 oz) can cream of chicken soup
garlic powder, salt, pepper
1 (8 oz) pkg cream cheese, softened and cubed

optional toppings:
bacon bits
sliced green onions
grated cheese
French's fried onions
croutons
fresh cracked pepper
etc

4 rolls

broccoli florets
cauliflower florets

In a greased crockpot, combine potatoes, onion, broth, soup, and seasonings to taste. Cook on low 8-10 hours, or until potatoes are tender. Add cream cheese; stir vigorously until blended. Cook an additional half hour, until cream cheese is completely melted. Serve with any toppings desired.

Steam broccoli and cauliflower (broccoli on top) until tender. Season with salt and pepper.

Parmesan Italian Chicken, Rolls, Green Salad, Carrots

I got this chicken recipe from Good Seasons Italian dressing mix.

1/2 c Parmesan cheese
1 envelope Italian dressing mix
1/2 t garlic powder
2 lbs chicken breasts (about 3 chicken breasts)

4 rolls

green salad

1/3 lb baby carrots


Preheat oven to 400. Mix cheese, dressing and garlic. Cut chicken breasts in half or thirds. Moisten chicken with water; coat with cheese mixture. Place in a greased baking dish. Bake 20-25 minutes or until cooked through. Turn oven to broil and broil chicken 2-4 minutes, 6 inches from the heat, until golden brown.

Prepare green salad.

Place carrots in a microwave safe bowl. Cover halfway with water. Microwave for 1 1/2 minutes. Stir. Microwave for 1 1/2 minutes more. Test for doneness with a fork. Continue microwaving at 1 minute intervals until tender. Drain water. Toss carrots with salt, pepper, 1 t butter, and a pinch of sugar.

Ham, Baked Potatoes, Asparagus

3 lbs boneless ham (I'll cut my whole ham in half, cooking one half, freezing the other)

4 medium potatoes

toppings such as:
sour cream
shredded cheese
sliced green onions
salt and pepper
etc.

1 bunch asparagus, woody ends trimmed


Preheat oven to 350.

Place ham on a greased baking dish, cut side down. Tent loosely with foil.

Scrub potatoes. Pierce each potato skin several times with a fork. Place potatoes on a baking sheet.

Bake ham and potatoes for about 1 hour and 15 minutes. Remove ham and let rest 10 minutes before slicing. Continue baking potatoes 10-15 minutes more; check with a fork to make sure they are done. Cut potatoes down the middle and top with desired toppings.

Steam asparagus until tender. Season with salt and pepper.

Chicken Stroganoff, Green Salad, Peas

I got this recipe from my mom, who found it in the newspaper years ago.

2-3 chicken breasts, cubed
1 t oil
2 T butter
1 c onion, chopped
2 T flour
1 (12 oz) can chicken broth
1 (10 oz) can cream of chicken soup
1 T sugar
1 C sour cream
1 t red wine vinegar
1/8 to 1/4 t mustard (Dijon, if you have it)
1/2 t salt
1/4 t pepper

1 bag egg noodles

green salad

frozen peas


In a large skillet, brown chicken in oil until cooked through. Remove to a plate. In the skillet, saute onion in butter until translucent. Whisk together flour and broth; add to skillet. Bring to a boil then reduce heat to medium-low. Cook and stir until thick and bubbly. Remove from heat. Add the chicken and remaining 7 ingredients (cream of chicken soup through pepper) to the pan.

Meanwhile, cook noodles according to package directions.

Prepare green salad.

Microwave frozen peas.

Super Easy Bean Burritos, Chips and Salsa, Corn

Burrito recipe adapted from AllRecipes. Don't be fooled by the simplicity; all the spices give these burritos a nice flavor. 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

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.