Well, I still can't do my monthly menu like I want because of the budget. Patience is a virtue, right? I do have my meal plan and grocery list ready. Hope I don't lose it before I can use it. So, until I save up enough to do a big bulk haul, per week it is...
What's on sale this week?
BL/SL chicken breast $1.98. Ugh. I know chicken is supposed to be so versatile, but I really am tired of seeing it on sale and in my freezer. I think I need to pull out my old fashion cookbooks and try a couple of new recipes. Yes, online recipe sites are nice, but nothing beats peeling back pages that have mixer splatter gluing them together, and not to mention I feel like one of those NAILED IT! pictures on Pinterest. Those are hilarious until you see them on YOUR dinner table. I digress...
Hamburger/ground beef. Sale, well if $3.48 is on sale. Remember the days of $.99 per pound hamburger meat.
Bacon -probably 12 oz-for $1.98.
Hot dogs are on sale from under $1 to $3, depending on your tastes and budget. Brats as well.
Whip cream on sale? Sounds like freezer fodder.
Red potatoes. Corn on the cob. Vidalia onions. Cucumbers (mine are growing nicely!). Condiments. Pudding. Fish sticks. Berries.
Okay, so what to fix. Most recipes are coming from Taste of Home 1994.
Saturday lunch- FFY (fend for yourself) peanut butter, bologna, left overs, maybe fish sticks. I have prom things to do for daughter so, whatever!
Saturday supper-chicken macaroni casserole, simple potato salad, baked beans (new recipe to try), peanut butter pie. (This may be overzealous for prom day too-we shall see.)
Sunday-pancake and pizza day.
Monday-Memorial Day-hot dogs, burger, chips, tea, left over potato salad and beans, coleslaw.
Tuesday-broccoli soup, egg salad sandwiches on homemade honey wheat bread.
Wednesday-western beef and cornmeal pie, tangy fruit salad
Thursday-Hot Legs, celery, carrots and ranch or blue cheese-seriously, legs are cheaper than wings and have more meat, right?
Friday lunch-spaghetti, garden salad, breadsticks
Friday supper-one pot patties, left over bread
LUNCHES: Leftovers, bologna, fish sticks, pimento cheese.
SNACKS: Rice crispy bars, trail mix, pudding (homemade).
Recipes:
Chicken Mac Casserole (Taste of Home 1994)
Cook 3 c. cubed chicken, set aside. Cook 14-16 oz box of macaroni, set aside. Melt 2 Tbs. butter in large pan, add 1/4 c. flour. Combine. Add 2 c. half&half and 1 1/2 c. chicken broth at once. Once blended smooth, cook and stir until thickened. Cook 2 minutes and remove from heat. Add 1/2 -3/4 pounds of Velveeta cubed. Stir in chicken, macaroni, 2 oz of pimentos, salt and pepper to taste. Add additional broth if needed (1/2 c. or so), pour into a 3-qt baking dish and bake uncovered at 350 for 40-45 minutes. Top with some garden fresh parsley if you want.
Western Beef and Cornmeal Pie
Brown 1lb. ground beef and drain. Stir in a can of Mexi-corn, 6 oz tomato paste, 1 c cheddar cheese, 3/4 c. BBQ sauce, salt and chili powder. Set aside. In a large bowl, mix 1 c. flour, 1/2 c. cornmeal, 1/2 c. milk, 1 egg, 2 Tbs sugar, 1 tsp baking powder, 1 tsp salt and 1/2 c. cheddar cheese. Spread on bottom and sides of greased 2 1/2 qt baking dish or 10" skillet. Pour the beef filling in and sprinkle with 1/2 c. cheese. Bake uncovered at 400 for 25-30 mins.
Tangy Fruit Salad
Drain 20oz can of pineapple chunks, reserve juice. In a small bowl mix juice and instant vanilla pudding mix and 1/4. c of Tang or other orange instant drink. In a large bowl mix pineapple, can of mandarin oranges, can of fruit cocktail, 2 sliced bananas (slightly firm), 2 apples cut into bite-sized chunks (or pears), 1 c. sliced strawberries. Fold juice mix into fruit. Refrigerate for a while before serving.
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