So, I know I'm really bad about updating this blog! Guess I shouldn't "commit" to doing it every day. LOL
Actually, it's been a good thing that I've been too busy, I've been creating products for the sales I've been making lately on my stuff. Anyways, yesterday, I decided to make pulled pork sandwiches.
Pulled Pork Sandwiches
2 boneless pork chops
1/2 bottle bbq sauce
1 small onion
4 buns
cheese slices
Place your pork, onions, and bbq sauce (you may need a little more depending on the size of your chops) in the slow cooker on low heat. Cook for 8 hours (or however long from the morning until you are ready to eat). Use 2 forks to shred the pork. Scoop 1/4 of the shredded pork onto a bun, top with a slice of cheese, and serve!
These were delicious! Especially because Felicity and I baked the kaiser rolls from scratch!
Estimated Cost: about $5.00
Enjoy!
Love,
Sarah
Showing posts with label dinners. Show all posts
Showing posts with label dinners. Show all posts
Saturday, October 17, 2009
Wednesday, October 7, 2009
October 3 - Dinner - Stove Top one-dish Chicken Skillet
We had some friends over for dinner for this meal, and it was a hit! Even the kids all ate their meals!
Stove Top one-dish Chicken Skillet
1-1/2 cups hots water
1/4 cup (1/2 stick) butter or margerine
1 package (6 oz) stuffing mix for chicken
6 small boneless chicken breasts (or halves)
1 can cream of muchroom soup
1/2 cup sour cream
Mix hot water, butter and stuffing mix.
Cook chicken in nonstick skillet on medium-high heat for 5 minutes on each side or until browned on both sides.
Mix soup and sour cream. Pour over chicken. Top with stuffing; cover. Cook on low heat 10 minutes or until chicken is done.
***You can also make this in your oven (which is how I did it because my skillet is heading towards it's grave. I'm waiting for my new one from Proctor & Gamble!!). Here's how:
Heat oven to 375. Prepare stuffing as directed. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35-45 minutes or until chicken is done.
This will definitely go on the menu again! We LOVED it!
Estimated Cost: $7
Enjoy!
Love,
Sarah
Stove Top one-dish Chicken Skillet
1-1/2 cups hots water
1/4 cup (1/2 stick) butter or margerine
1 package (6 oz) stuffing mix for chicken
6 small boneless chicken breasts (or halves)
1 can cream of muchroom soup
1/2 cup sour cream
Mix hot water, butter and stuffing mix.
Cook chicken in nonstick skillet on medium-high heat for 5 minutes on each side or until browned on both sides.
Mix soup and sour cream. Pour over chicken. Top with stuffing; cover. Cook on low heat 10 minutes or until chicken is done.
***You can also make this in your oven (which is how I did it because my skillet is heading towards it's grave. I'm waiting for my new one from Proctor & Gamble!!). Here's how:
Heat oven to 375. Prepare stuffing as directed. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35-45 minutes or until chicken is done.
This will definitely go on the menu again! We LOVED it!
Estimated Cost: $7
Enjoy!
Love,
Sarah
Monday, October 5, 2009
October 2 - Dinner - Baked Fish Fillets
I was not thrilled with these. I thought that the cod was WAY too fishy tasting for me. But, Will LOVED it. Guess you have to be a fish-eater to really like this meal.
Baked Fish Fillets
4 cod fillets (about 4 ounces each) - you could probably use tilapia or something else
1/4 cup (1/2 stick) melted butter
1 teaspoon lemon juice
1/2 cup bread crumbs
1 tablespoon Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
lemon wedges
Preheat oven to 450. Coat a 9 x 13 baking dish with cooking spray. Pat fillets dry. Combine melted butter and lemon juice in a medium bowl. Combine bread crumbs, Parmesan, oregano and basil in a shallow dish.
Dip fillets in butter mixture, coating boath sides. Dip fillets in bread crumb mixture, coating both sides.
Place fish in prepared baking dish. Drizzle with remaining butter mixture left in bowl.
Bake fillets until an instant read thermometer inserted into the center of a fillet registers 145 and fish just begins to flake when tested with a fork, about 8 minutes. Serve with lemon wedges.
Estimated Cost: about $9
Enjoy!
Love,
Sarah
Baked Fish Fillets
4 cod fillets (about 4 ounces each) - you could probably use tilapia or something else
1/4 cup (1/2 stick) melted butter
1 teaspoon lemon juice
1/2 cup bread crumbs
1 tablespoon Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
lemon wedges
Preheat oven to 450. Coat a 9 x 13 baking dish with cooking spray. Pat fillets dry. Combine melted butter and lemon juice in a medium bowl. Combine bread crumbs, Parmesan, oregano and basil in a shallow dish.
Dip fillets in butter mixture, coating boath sides. Dip fillets in bread crumb mixture, coating both sides.
Place fish in prepared baking dish. Drizzle with remaining butter mixture left in bowl.
Bake fillets until an instant read thermometer inserted into the center of a fillet registers 145 and fish just begins to flake when tested with a fork, about 8 minutes. Serve with lemon wedges.
Estimated Cost: about $9
Enjoy!
Love,
Sarah
October 1 - Dinner - Sloppy Tacos
So, we were supposed to go to Will's mom's house, but he had work, so she came to our house instead. So, I decided to make Sloppy Tacos! It's just a twist on Sloppy Joes and Tacos!
Sloppy Tacos
1 lb ground beef
1 jar (16 oz) salsa
1 package hamburger buns
8 slices American cheese (or whatever cheese you like! Cheddar would probably be delish!)
Brown meat in a large skillet; drain.
Stir in salsa; cook until heated through, stirring occasionally.
Fill buns with meat mixture and top with slice of cheese.
This was so easy to make a very tasty!
Estimated Cost: about $5
Enjoy!
Love,
Sarah
Sloppy Tacos
1 lb ground beef
1 jar (16 oz) salsa
1 package hamburger buns
8 slices American cheese (or whatever cheese you like! Cheddar would probably be delish!)
Brown meat in a large skillet; drain.
Stir in salsa; cook until heated through, stirring occasionally.
Fill buns with meat mixture and top with slice of cheese.
This was so easy to make a very tasty!
Estimated Cost: about $5
Enjoy!
Love,
Sarah
Friday, October 2, 2009
September 29 - Dinner - Steak w/Onion & Potato Cakes
Well, this was OK. I really messed up the potato cakes, so they were more like potato mush, but they still tasted pretty good. LOL.
Steak w/Onion and Potato Cakes
1, 1-pound boneless sirloin steak
2 teaspoons Cajun seasoning
1 large onion, cut crosswise into 4 slices
4 teaspoons olive oil
2 garlic cloves, minced
2, 8-ounce potatoes, scrubbed and shredded
1/2 teaspoon salt
Spray the broiler rack with cooking spray; preheat the broiler. Sprinkle the steak with the Cajun seasoning; place the steak on the rack. Arrange the onion around the steak; drizzle the onion with 1 teaspoon of the oil. Broil until an instant-read thermometer inserted into the center of the steak registers 145 for medium, 5-6 minutes on each side.
Meanwhile, heat the remaining 3 teaspoons oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes and salt; press down into a flat cake. Cover and cook until the cake is golden on the bottom, about 5 minutes. With a rubber spatula, cut the potato cake into fourths; then turn and cook, covered, until golden on the other side, about 5 minutes longer. Transfer the steak to a cutting board. Let stand 5 minutes, cut into 16 slices. Serve with onion and potato cakes.
I bought a london broil instead of sirloin (because sirloin wasn't in my budget). The steak turned out perfect. I think I used too much oil for the potatoes, so they just soaked it up. I think I will also let the potatoes dry out a little bit next time, so they are not quite so moist.
Enjoy!
Love,
Sarah
Steak w/Onion and Potato Cakes
1, 1-pound boneless sirloin steak
2 teaspoons Cajun seasoning
1 large onion, cut crosswise into 4 slices
4 teaspoons olive oil
2 garlic cloves, minced
2, 8-ounce potatoes, scrubbed and shredded
1/2 teaspoon salt
Spray the broiler rack with cooking spray; preheat the broiler. Sprinkle the steak with the Cajun seasoning; place the steak on the rack. Arrange the onion around the steak; drizzle the onion with 1 teaspoon of the oil. Broil until an instant-read thermometer inserted into the center of the steak registers 145 for medium, 5-6 minutes on each side.
Meanwhile, heat the remaining 3 teaspoons oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes and salt; press down into a flat cake. Cover and cook until the cake is golden on the bottom, about 5 minutes. With a rubber spatula, cut the potato cake into fourths; then turn and cook, covered, until golden on the other side, about 5 minutes longer. Transfer the steak to a cutting board. Let stand 5 minutes, cut into 16 slices. Serve with onion and potato cakes.
I bought a london broil instead of sirloin (because sirloin wasn't in my budget). The steak turned out perfect. I think I used too much oil for the potatoes, so they just soaked it up. I think I will also let the potatoes dry out a little bit next time, so they are not quite so moist.
Enjoy!
Love,
Sarah
Tuesday, September 29, 2009
September 28 - Dinner - Meatloaf Minis
These are a DEFINITE make again! Westley ate almost 2 just by himself!
Meatloaf Minis
1 lb ground beef
1 pkg stuffing mix (dry)
1 cup water
3/4 cup shredded cheddar cheese
1/3 cup green & red bell peppers (these can be omitted)
Heat oven to 375. Mix meat, stuffing mix, water and peppers and add-in (see below). Press into 12 muffin cups sprayed with cooking spray.
Make an indentation in the center of each meatloaf with a spoon (I just used my fingers, why dirty another utensil); fill with sauce (see options below).
Bake for 30 minutes, or until cooked through. Top with cheese; continue baking 5 minutes or until cheese is melted.
OPTIONS:
American-Style: Add-in: 1 tsp garlic powder (and a couple shakes of onion powder); Sauce: 3/4 cup barbeque sauce
Italian-Style: Add-in: 1 tsp Italian seasoning; Sauce: 3/4 cup spaghetti sauce
Mexican-Style: Add-in: 2 tsp chili powder; Sauce: 3/4 cup salsa
I will definitely make these again sometime! They were sooo delicious!
Estimated Cost: about $5
Enjoy!
Love,
Sarah
Monday, September 28, 2009
September 25 - Dinner - Lamb Tagine w/Apricots
This was o.k. Definitely NOT a favorite. I LOVE lamb, so when I saw this recipe, I was extremely excited. Unfortunately, I think it calls for WAY too much cinnamon, which made our tongues numb after a few bites. Don't get me wrong, it WAS delicious. But, I've decided WHEN I make a dish like this again (because my love for lamb will force me too), it will be more of a lamb curry (and NO apricots).
Lamb Tagine with Apricots
4 teaspoons canola oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 pound lamb, trimmed and cut into 1/2 inch pieces
1-1/2 teaspoons each cinnamon, ground cumin, and turmeric (definitely use LESS of these)
1 teaspoon ground ginger
1/2 teaspoon salt
1-1/2 cups chicken broth
12 dried apricot halves (I did NOT like the texture of these)
3 carrots, sliced
1 large (8-oz) potato, diced
2 tablespoons chopped fresh mint (I omitted this because I do NOT like mint on my food)
Preheat oven to 400.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the lamb and cook, stirring, just until lightly browned, about 2 minutes. Stir in the cinnamon, cumin, turmeric, ginger and salt; cook until fragrant, about 20 seconds. Stir in the broth, apricots, carrots, and potato. Transfer to a casserole dish. Cover and cook until the lamb is very tender, about 1-1/2 hours.
Stir in the mint before serving.
If you like lamb, you might as well try this. Just lessen the spices. I tossed this with whole wheat egg noodles.
Enjoy!
Love,
Sarah
Lamb Tagine with Apricots
4 teaspoons canola oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 pound lamb, trimmed and cut into 1/2 inch pieces
1-1/2 teaspoons each cinnamon, ground cumin, and turmeric (definitely use LESS of these)
1 teaspoon ground ginger
1/2 teaspoon salt
1-1/2 cups chicken broth
12 dried apricot halves (I did NOT like the texture of these)
3 carrots, sliced
1 large (8-oz) potato, diced
2 tablespoons chopped fresh mint (I omitted this because I do NOT like mint on my food)
Preheat oven to 400.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the lamb and cook, stirring, just until lightly browned, about 2 minutes. Stir in the cinnamon, cumin, turmeric, ginger and salt; cook until fragrant, about 20 seconds. Stir in the broth, apricots, carrots, and potato. Transfer to a casserole dish. Cover and cook until the lamb is very tender, about 1-1/2 hours.
Stir in the mint before serving.
If you like lamb, you might as well try this. Just lessen the spices. I tossed this with whole wheat egg noodles.
Enjoy!
Love,
Sarah
Friday, September 25, 2009
September 24 - Dinner - Cheeseburger Chili Mac
I saw this recipe on the Rachael Ray show one day and decided to try it. I've made it several times since, and it always tastes fantastic! It basically takes 3 of everyone's favorite comfort foods, and turns it into 1 dish!
Cheeseburger Chili Mac
1 box elbow pasta (I tend to use ANY whole wheat pasta that's in the house, who cares what shape?)
1-1/2 lbs ground beef (or turkey)
1 onion, finely chopped
1/2 cup ketchup
1/4 cup yellow mustard
chili powder (to your taste. I just add a couple shakes. We don't like it too strong!)
1-2 cups beef broth (depending on how liquidy you want it)
shredded cheddar cheese
olive oil
Preheat the broiler (if you don't have broiler function on your oven, just Preheat it to 450).
Heat the oil (2 turns of the pan) over medium high heat in a skillet. Cook the beef. Drain. Add the chopped onion and chili powder; cook until onions are tender. Add ketchup, mustard and broth. Bring to a boil. Turn the heat down and simmer about 4-5 minutes.
Meanwhile, cook pasta to al dente, according to the package directions. Pour pasta into your 3-4 quart casserole dish.
Mix beef mixure with pasta in the casserole dish. Top with shredded cheddar cheese. Put under the broiler until the cheese is cooked.
Estimated Cost: about $4
Enjoy!
Love,
Sarah
Cheeseburger Chili Mac
1 box elbow pasta (I tend to use ANY whole wheat pasta that's in the house, who cares what shape?)
1-1/2 lbs ground beef (or turkey)
1 onion, finely chopped
1/2 cup ketchup
1/4 cup yellow mustard
chili powder (to your taste. I just add a couple shakes. We don't like it too strong!)
1-2 cups beef broth (depending on how liquidy you want it)
shredded cheddar cheese
olive oil
Preheat the broiler (if you don't have broiler function on your oven, just Preheat it to 450).
Heat the oil (2 turns of the pan) over medium high heat in a skillet. Cook the beef. Drain. Add the chopped onion and chili powder; cook until onions are tender. Add ketchup, mustard and broth. Bring to a boil. Turn the heat down and simmer about 4-5 minutes.
Meanwhile, cook pasta to al dente, according to the package directions. Pour pasta into your 3-4 quart casserole dish.
Mix beef mixure with pasta in the casserole dish. Top with shredded cheddar cheese. Put under the broiler until the cheese is cooked.
Estimated Cost: about $4
Enjoy!
Love,
Sarah
Wednesday, September 23, 2009
September 22 - Dinner - Chicken Bruschetta Bake
I wasn't totally thrilled with this one, but I think it's because the layering directions were written out of order in the book. I'm writing it the way I think it SHOULD have been written.
However, Will & the kids all loved it! I liked it too, just wasn't one of my favorites. =)
Chicken Bruschetta Bake
1 can (14.5 ounces) diced tomatoes, undrained
1 pkg (6 oz) stuffing mix for chicken (dry)
1/2 cup water
2 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 tsp. dried basil leaves (I just had dried basil, worked just fine)
1 cup shredded mozzerella cheese
Heat oven to 400 F. Mix tomatoes, stuffing mix (dry), water and garlic just until stuffing mix is moistened.
Layer chicken, basil, stuffing mixture and cheese in 13 x 9-inch or 3-quart baking dish.
Bake 30 minutes or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 minutes.
**NOTE: I used pre-cooked chicken and still cooked it about 30 minutes. The chicken was still very moist because of the juice from the diced tomatoes and the water.**
Estimated Cost: about $5
Enjoy!
Love,
Sarah
However, Will & the kids all loved it! I liked it too, just wasn't one of my favorites. =)
Chicken Bruschetta Bake
1 can (14.5 ounces) diced tomatoes, undrained
1 pkg (6 oz) stuffing mix for chicken (dry)
1/2 cup water
2 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
1 tsp. dried basil leaves (I just had dried basil, worked just fine)
1 cup shredded mozzerella cheese
Heat oven to 400 F. Mix tomatoes, stuffing mix (dry), water and garlic just until stuffing mix is moistened.
Layer chicken, basil, stuffing mixture and cheese in 13 x 9-inch or 3-quart baking dish.
Bake 30 minutes or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 minutes.
**NOTE: I used pre-cooked chicken and still cooked it about 30 minutes. The chicken was still very moist because of the juice from the diced tomatoes and the water.**
Estimated Cost: about $5
Enjoy!
Love,
Sarah
Tuesday, September 22, 2009
September 21 - Dinner - Capellini Caprese w/Shrimp
Ok, so this is another one I'll be making again next month! Will & I both had 2 helpings! Deliciouso!
Capellini Caprese w/Shrimp
1/2 pound capellini or spaghetti, uncooked
1/2 cup Tuscan house Italian Dressing (I just used plain house italian because the Tuscan wasn't on sale!)
1 small onion, finely chopped
3 large cloves garlic, minced
3 cups halved grape or cherry tomatoes (you could also use 3 tomatoes, chopped)
1 cup shredded mozzerella cheese
1/2 cup fresh basil, finely sliced
2/3 pound cooked shrimp (mine were frozen, so I thawed and drained them)
Cook pasta according to package directions.
Meanwhile, heat dressing in a large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes and shrimp; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
This was very delicious. There's only 1 serving for leftovers today! Good thing I planned on making something else for lunch!
Estimated Cost: about $10
Enjoy!
Love,
Sarah
Capellini Caprese w/Shrimp
1/2 pound capellini or spaghetti, uncooked
1/2 cup Tuscan house Italian Dressing (I just used plain house italian because the Tuscan wasn't on sale!)
1 small onion, finely chopped
3 large cloves garlic, minced
3 cups halved grape or cherry tomatoes (you could also use 3 tomatoes, chopped)
1 cup shredded mozzerella cheese
1/2 cup fresh basil, finely sliced
2/3 pound cooked shrimp (mine were frozen, so I thawed and drained them)
Cook pasta according to package directions.
Meanwhile, heat dressing in a large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes and shrimp; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
This was very delicious. There's only 1 serving for leftovers today! Good thing I planned on making something else for lunch!
Estimated Cost: about $10
Enjoy!
Love,
Sarah
Tuesday, September 8, 2009
September 8 Dinner - Roast Chicken w/Roasted Carrots, Potatoes and Steamed Broccoli
Roast Chicken w/Roasted Carrots, Potatoes and Steamed Broccoli
Ok. My first attempt at this was last week, and it was pretty good. Tonight, it was AMAZING!
**Thank you Andrea for giving me the confidence and introducing me to roasting chickens!**
Roast Chicken w/Roasted Carrots, Potatoes and Steamed Broccoli
4-5 pound fryer chicken
3 large red potatoes
1/2 bag baby carrots (or 3 large carrots, peeled and sliced)
oil
garlic powder
onion powder
1 lemon cut into 3 pieces
1 lime cut into 4 pieces
1/2 an onion sliced
salt
pepper
2 bunches broccoli
Preheat oven to 350. Scrub and rinse potatoes. Cut potatoes into small pieces (about 1-1/2 in). Place potatos and carrots in a roasting pan (or dark 9 x 13 baking pan). Mix potatoes and carrots with 1-2 tablespoons oil and S&P. Make sure they are coated well.
Prepare your chicken. Remove giblets and other parts (usually in a bag stuffed in the chicken. Mine were not today, GROSS!) Throw them away, or you can keep them for gravy (if you like that kind of stuff in your gravy. I throw mine away.) Rinse chicken and pat dry with a paper towel. Stuff with your lemon, lime and onion. Place chicken in the baking pan in the middle of the veggies. Drizzle with oil. Sprinkle S&P, garlic powder and onion powder over the chicken. Put the pan in the oven. Cook it for about 20 minutes per pound (for a 4-5 pound chicken, I cook it about 1 hour and 45 minutes). Every 40 minutes or so, I check on it and try to pour some of the juices back on it. (**You will know it is ready when the internal temperature, not touching bone, reaches 180 degrees, and juices run clear.**)
About 20 minutes before the chicken is done, place the broccoli in your steamer and let it steam. The color should still be bright green, but you should be able to easily pierce it with a fork.
When the chicken is finished cooking, put the potatoes and carrots into a bowl. Move the chicken onto a cutting board and let it sit for abuot 15 minutes before carving it. Pour the juices from the chicken into a small pot. Mix some cornstarch with cold water until it's smooth. Whisk the cornstarch mixture into the chicken juices and bring the pot to a boil. Remove from heat a stir. (You can add water or broth if it's too thick, or more cornstarch if it's too thin.)
Mmmmm! It was soooo good! However, we weren't thrilled with the gravy. It was good, just missing something. If anyone has any ideas on what I can add to make it better, let me know!
Enjoy!Love,
Sarah
Sunday, September 6, 2009
Menu - Mon, September 7 - Sunday, September 13
Well, here it is! Our menu for the first week! Remember, tomorrow is Labor Day, and I'm not actually starting this until Tuesday, since we will be out with Will's mom tomorrow during the day. We will scrounge up something around the house for dinner, and probably have lunch with Will's mom. Anyways, here it goes!
***I can't promise that each person will eat exactly what's on the menu for breakfast. Will usually gets up before the rest of us, and I doubt he will "follow a menu". LOL. But that's ok. It shouldn't mess things up.***
Monday, Sept. 7
B - Stuffed French Toast
L - ???? (We will be out and about)
D - Probably Tuna Fish sandwiches or a Tuna Helper (just to get rid of our last "boxed" dinner)
Tuesday, Sept. 8
B - Oatmeal
L - Mac & Cheese w/Hot Dogs (sounds gross right? Will & the kids love it)
D - Roast chicken w/roast carrots, potatoes and steamed broccoli
Wednesday, Sept. 9 - HAPPY BIRTHDAY LOLLS!
B - Cereal
L - Chicken sandwiches (maybe chicken salad sandwiches)
D - Meat & Zucchini Lasagna w/steamed broccoli and garlic toasts
Thursday, Sept. 10
B - Bagels
L - Lasagna (yes, we will eat leftovers for lunch as much as possible in order to save $$ on deli meats)
D - Pork fried rice
Friday, Sept. 11 - GOD BLESS AMERICA & OUR TROOPS! We'll NEVER Forget
B - English Muffins
L - Pork Fried Rice
D - Chicken Broccoli Rice casserole w/a lettuce salad
Saturday, Sept. 12
B - Fruit & yogurt smoothie
L - Chicken Broccoli Rice casserole
D - Frozen Pizza
Sunday, Sept. 13
B - Scrambled Eggs
L - English muffin pizzas ??? (I haven't decided on lunch for this day. If the Fins are playing, we'll probably cook out at my parents' house.)
D - Shrimp Pomodoro Pasta w/sweet peas
A lot of these recipes came from a magazine I get from Kraft.com. Not sure how or why I get it, but I never paid for it. Anyhow, here's the online version. It's the same magazine, just internet form. You can print and store recipes on there if you create an account. You can also print coupons from Kraftfoods.com as well. It's a GREAT resource.
The rest of the recipes are either recipes I've always made, came from Andrea or Devynn, or from this Weight Watchers Mix It Match It cookbook. Of course, they'll be changed a little bit if they come from the WW cookbook. (I like REAL eggs, not egg beaters, and REAL sugar. LOL).
I think everything should be a pretty good mix of healthy stuff. I always try to have at LEAST one green vegetable at every dinner, whether it be mixed in or on the side.
So, now that I've given you this week's menu, I'm off to fold some laundry until my family wakes up from their naps! (Yes, both kids and Will are all napping!)
TTFN!
Love,
Sarah
***I can't promise that each person will eat exactly what's on the menu for breakfast. Will usually gets up before the rest of us, and I doubt he will "follow a menu". LOL. But that's ok. It shouldn't mess things up.***
Monday, Sept. 7
B - Stuffed French Toast
L - ???? (We will be out and about)
D - Probably Tuna Fish sandwiches or a Tuna Helper (just to get rid of our last "boxed" dinner)
Tuesday, Sept. 8
B - Oatmeal
L - Mac & Cheese w/Hot Dogs (sounds gross right? Will & the kids love it)
D - Roast chicken w/roast carrots, potatoes and steamed broccoli
Wednesday, Sept. 9 - HAPPY BIRTHDAY LOLLS!
B - Cereal
L - Chicken sandwiches (maybe chicken salad sandwiches)
D - Meat & Zucchini Lasagna w/steamed broccoli and garlic toasts
Thursday, Sept. 10
B - Bagels
L - Lasagna (yes, we will eat leftovers for lunch as much as possible in order to save $$ on deli meats)
D - Pork fried rice
Friday, Sept. 11 - GOD BLESS AMERICA & OUR TROOPS! We'll NEVER Forget
B - English Muffins
L - Pork Fried Rice
D - Chicken Broccoli Rice casserole w/a lettuce salad
Saturday, Sept. 12
B - Fruit & yogurt smoothie
L - Chicken Broccoli Rice casserole
D - Frozen Pizza
Sunday, Sept. 13
B - Scrambled Eggs
L - English muffin pizzas ??? (I haven't decided on lunch for this day. If the Fins are playing, we'll probably cook out at my parents' house.)
D - Shrimp Pomodoro Pasta w/sweet peas
A lot of these recipes came from a magazine I get from Kraft.com. Not sure how or why I get it, but I never paid for it. Anyhow, here's the online version. It's the same magazine, just internet form. You can print and store recipes on there if you create an account. You can also print coupons from Kraftfoods.com as well. It's a GREAT resource.
The rest of the recipes are either recipes I've always made, came from Andrea or Devynn, or from this Weight Watchers Mix It Match It cookbook. Of course, they'll be changed a little bit if they come from the WW cookbook. (I like REAL eggs, not egg beaters, and REAL sugar. LOL).
I think everything should be a pretty good mix of healthy stuff. I always try to have at LEAST one green vegetable at every dinner, whether it be mixed in or on the side.
So, now that I've given you this week's menu, I'm off to fold some laundry until my family wakes up from their naps! (Yes, both kids and Will are all napping!)
TTFN!
Love,
Sarah
Friday, September 4, 2009
So...Here I go.
Well. Here I go!
I've decided to embark on a new journey. Since I took my coupon class in the beginning of August, I've been saving money everywhere. This morning, I had an epiphany! I've heard of families who plan their whole month of meals ahead of time, and try to only spend a certain amount on groceries. I've decided to go ahead and try this. I haven't quite figured out all the quirks yet, but I'm going to fill you in along the way. I'll even include the recipes for each night's main meal. I'm also going to try to limit cooking from a box. I've been blessed enough to have two wonderful friends (Andrea and Devynn) who are amazing cooks (and bakers) and have given me some wonderful recipes along the way.
I'm hoping that I can keep my grocery range in between $200 - $250 a month, including diapers and pet food. We'll see. Granted, this is my first time trying this, I am prepared to NOT make it happen on my first try. I'll also include breakfasts, lunches and desserts (we have some big sweet tooths in our house).
I am very excited and would love any support, tips and ideas you may have along the way! So, enjoy the journey.
Love,
Sarah
I've decided to embark on a new journey. Since I took my coupon class in the beginning of August, I've been saving money everywhere. This morning, I had an epiphany! I've heard of families who plan their whole month of meals ahead of time, and try to only spend a certain amount on groceries. I've decided to go ahead and try this. I haven't quite figured out all the quirks yet, but I'm going to fill you in along the way. I'll even include the recipes for each night's main meal. I'm also going to try to limit cooking from a box. I've been blessed enough to have two wonderful friends (Andrea and Devynn) who are amazing cooks (and bakers) and have given me some wonderful recipes along the way.
I'm hoping that I can keep my grocery range in between $200 - $250 a month, including diapers and pet food. We'll see. Granted, this is my first time trying this, I am prepared to NOT make it happen on my first try. I'll also include breakfasts, lunches and desserts (we have some big sweet tooths in our house).
I am very excited and would love any support, tips and ideas you may have along the way! So, enjoy the journey.
Love,
Sarah
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