Monday, December 17 - Chicken with Peach Sauce, Radishes and Cauliflower
Tuesday, December 18 - Chicken and Wild Rice Casserole
Wednesday, December 19 - Bull City
Thursday, December 20 - Ham with pineapple salsa and Brown Sugar Glazed Beets
Friday, December 21 - Ham with Corn/Green Beans (frozen)
Saturday, December 22 - O'Neal Family Christmas
Sunday, December 23 -
Sour Cream
OJ
Beets
Frozen Green Beans
Tuesday, December 18, 2012
Monday, December 17, 2012
Weekly Menu - December 10
Monday, December 10 - Broccoli-Stuffed Chicken with Cauliflower and Green Beans
Tuesday, December 11 - Chicken Piccata with Zuccini
Wednesday, December 12 - out with work folks
Thursday, December 13 - Qdoba
Friday, December 14 - Steak, Squash/Sweet Potato/Apple Tian, Asparagus, Bread
Saturday, December 15 - Farm Party
Sunday, December 16 - Bull City Burger
First Grocery Run
Steaks -8.04
Chardonnay - 5.99
Bananas - 1.15
Lemons - 1.77
Zucchini - 1.01
Radishes - 1.79
Pizza Rolls - 3.79
Milk - 2.97
Total: $27.32 --> $72.68
BJs Run
Coffee - 10.99
Pepperoni - 2.54
Capicola - 2.64
Salami - 2.64
Ham - 5.24
Chicken - 16.99
Clif Bars - 18.99
Allegra - 29.49
Vanilla - 6.99
Total: $99.86 --> $70.37 without Allegra --> $2.31
Second Grocery Run
Powdered Sugar - 1.99
Graham Crackers - 1.77
Chocolate Chips - 2.50
Baker Chocolate - 2.99
Peanut Butter - 3.99
Gulf Wax - 3.49
Tea - 2.99
Coconut - 1.77
Pecans - 5.34
Peanut Butter - 5.49
Chocolate Chips - 1.37
Bread - 2.99
Apples - 2.37
Asparagus - 3.79
Sweet Potatoes - 0.75
Butternut Squash - 2.35
Butter - 2.50
Bacon - 4.50
Total: $54.58 --> $-52.27
Tuesday, December 11 - Chicken Piccata with Zuccini
Wednesday, December 12 - out with work folks
Thursday, December 13 - Qdoba
Friday, December 14 - Steak, Squash/Sweet Potato/Apple Tian, Asparagus, Bread
Saturday, December 15 - Farm Party
Sunday, December 16 - Bull City Burger
First Grocery Run
Steaks -8.04
Chardonnay - 5.99
Bananas - 1.15
Lemons - 1.77
Zucchini - 1.01
Radishes - 1.79
Pizza Rolls - 3.79
Milk - 2.97
Total: $27.32 --> $72.68
BJs Run
Coffee - 10.99
Pepperoni - 2.54
Capicola - 2.64
Salami - 2.64
Ham - 5.24
Chicken - 16.99
Clif Bars - 18.99
Allegra - 29.49
Vanilla - 6.99
Total: $99.86 --> $70.37 without Allegra --> $2.31
Second Grocery Run
Powdered Sugar - 1.99
Graham Crackers - 1.77
Chocolate Chips - 2.50
Baker Chocolate - 2.99
Peanut Butter - 3.99
Gulf Wax - 3.49
Tea - 2.99
Coconut - 1.77
Pecans - 5.34
Peanut Butter - 5.49
Chocolate Chips - 1.37
Bread - 2.99
Apples - 2.37
Asparagus - 3.79
Sweet Potatoes - 0.75
Butternut Squash - 2.35
Butter - 2.50
Bacon - 4.50
Total: $54.58 --> $-52.27
Monday, December 3, 2012
Weekly Menu - December 3
Monday, December 3 - Lemon Herb Fettuccine with Veggie
Tuesday, December 4 - Butternut Squash Risotto
Wednesday, December 5 - Veggie Beef Soup with Salad
Thursday, December 6 - Chicken with Peach Sauce, Cauliflower, Green Beans
Friday, December 7 - Out with Mom and Dad
Saturday, December 8 - Chili Competition
Sunday, December 9
First Grocery Run
Cauliflower -3.29
Butternut Squash - 4.11
Chicken Stock - 2.99
Parmasean - 3.00
Carrots - 1.17
Celery - 1.99
Canned Tomatoes - 2.75 + 2.75 (by 2 get 3)
Tomato Paste - 0.47
Potato - 1.52
Frozen Corn - 1.39
Green Beans - 3.49
Tortilla Chips - 2.00
Jacks - 3.99
Grapes - 6.46
Bagles - 2.50
Total - $44.75 --> $55.25
BJs Run
Beef - 19.96
Broccoli - 1.99
Milk - 3.19
Total - $22.58 --> $32.67
Tuesday, December 4 - Butternut Squash Risotto
Wednesday, December 5 - Veggie Beef Soup with Salad
Thursday, December 6 - Chicken with Peach Sauce, Cauliflower, Green Beans
Friday, December 7 - Out with Mom and Dad
Saturday, December 8 - Chili Competition
Sunday, December 9
First Grocery Run
Cauliflower -3.29
Butternut Squash - 4.11
Chicken Stock - 2.99
Parmasean - 3.00
Carrots - 1.17
Celery - 1.99
Canned Tomatoes - 2.75 + 2.75 (by 2 get 3)
Tomato Paste - 0.47
Potato - 1.52
Frozen Corn - 1.39
Green Beans - 3.49
Tortilla Chips - 2.00
Jacks - 3.99
Grapes - 6.46
Bagles - 2.50
Total - $44.75 --> $55.25
BJs Run
Beef - 19.96
Broccoli - 1.99
Milk - 3.19
Total - $22.58 --> $32.67
Monday, November 26, 2012
Weekly Menu - November 25
Sunday, November 25 - Chipotle Chicken Pasta
Monday, November 26 - Sweet and Tangy Chicken with Brown Rice and Veggie
Tuesday, November 27 - Pork Tenderloin with Sweet Potato and Broccoli Salad
Wednesday, November 28 - Enchilada Pockets
Thursday, November 29 -
Friday, November 30 -
Saturday, December 1 -
Sunday, December 2 -
First Grocery Run
Broccoli
Bananas
Chipotles
Tomato Paste
Total: $8.56 --> 91.44 (I think...lost the reciept)
Second Grocery Run
Chili Powder - 3.69
Limes - 1.00
Apricot Jelly - 1.47
Sweet Potato - 1.40
Red Onion - 1.39
Milk - 2.77
Cream Cheese - 1.00
Crescent Rolls - 1.97
Mexican Cheese - 2.69
Enchilada Sauce - 0.99
Enchilada Seasoning - 0.79
Jet Dry - 2.67
Lettuce - 2.79
Deans - 1.50
Fritos - 3.99
Cocoa - 3.00
Total: $33.90 --> $57.54
Monday, November 26 - Sweet and Tangy Chicken with Brown Rice and Veggie
Tuesday, November 27 - Pork Tenderloin with Sweet Potato and Broccoli Salad
Wednesday, November 28 - Enchilada Pockets
Thursday, November 29 -
Friday, November 30 -
Saturday, December 1 -
Sunday, December 2 -
First Grocery Run
Broccoli
Bananas
Chipotles
Tomato Paste
Total: $8.56 --> 91.44 (I think...lost the reciept)
Second Grocery Run
Chili Powder - 3.69
Limes - 1.00
Apricot Jelly - 1.47
Sweet Potato - 1.40
Red Onion - 1.39
Milk - 2.77
Cream Cheese - 1.00
Crescent Rolls - 1.97
Mexican Cheese - 2.69
Enchilada Sauce - 0.99
Enchilada Seasoning - 0.79
Jet Dry - 2.67
Lettuce - 2.79
Deans - 1.50
Fritos - 3.99
Cocoa - 3.00
Total: $33.90 --> $57.54
Monday, November 5, 2012
Weekly Menu - November 5
Monday, November 5 - Yogurt Crusted Chicken with Roasted Balsamic Brussels Sprouts and Carrots
Tuesday, November 6 - Broccoli Casserole, Worcestershire Carrots
Wednesday, November 7 - Balsamic Pork with Sweet Potatoes and Brown Sugar Carrots
Thursday, November 8 - Bruschetta Chicken with Wild Rice
Friday, November 9 - Out with Karen and Jimmy?
Saturday, November 10 - Out with L, World of Beer
Sunday, November 11 - Boston Market
Monday, November 12 - Spinach Dip Pasta
Walmart Run
Yogurt - 1.00
Parmesan - 2.18
Tomato - 0.92
Pesto - 2.78
Mozz - 2.28
Capers - 2.88
Sweet Potatoes - 0.96
Mayo - 3.98
Artichokes - 2.62
Bananas - 1.25
Cheddar - 4.28
Cream Cheese - 1.78 + 1.78
Sour Cream - 0.89
Total: $60.86 - 2.48+2.48+19.9+2.27+1.56 = $32.11 --> $67.89
Tuesday, November 6 - Broccoli Casserole, Worcestershire Carrots
Wednesday, November 7 - Balsamic Pork with Sweet Potatoes and Brown Sugar Carrots
Thursday, November 8 - Bruschetta Chicken with Wild Rice
Friday, November 9 - Out with Karen and Jimmy?
Saturday, November 10 - Out with L, World of Beer
Sunday, November 11 - Boston Market
Monday, November 12 - Spinach Dip Pasta
Walmart Run
Yogurt - 1.00
Parmesan - 2.18
Tomato - 0.92
Pesto - 2.78
Mozz - 2.28
Capers - 2.88
Sweet Potatoes - 0.96
Mayo - 3.98
Artichokes - 2.62
Bananas - 1.25
Cheddar - 4.28
Cream Cheese - 1.78 + 1.78
Sour Cream - 0.89
Total: $60.86 - 2.48+2.48+19.9+2.27+1.56 = $32.11 --> $67.89
Monday, October 29, 2012
Weekly Menu - October 29
Monday, October 29- Lasagna
Tuesday, October 30- Sun-Dried Tomato Basil Chicken over Pasta with Broccoli
Wednesday, October 31- Tomato Gouda Soup, Spinach Dip and Pumpkin Cupcakes for Lauren's Party
Thursday, November 1- Brinner
Friday, November 2-
Saturday, November 3-
Sunday, November 4- PF Cheng's Frozen Chicken
First Grocery Run
Heavy Cream (2c+1/2c) - 4.99
5 Cans Tomatoes (28oz) - 4.38 + 2.66 + 1.34
18+ Lasagna Noodles - 1.89
2 lbs Italian Sausage- 4.49 + 4.49
3c Mozzarella Cheese - 5.50
8oz Cream Cheese - 2.29
Milk - 3.79
Bananas - 0.84
Small Loaf Pans - 2.29
Ritz - 6.00
Cinnamon - 1.97
Butter - 2.97
Pepto - 3.49
Total: $53.24 --> $46.76
Second Grocery Run
Lasagna - 1.50
Total: $1.53 --> $45.23
BJs Run
4 Cups Gouda - 6.83
Onions - 1.99
Ham - 5.44
Turkey - 6.05
Total: $20.72 --> $24.51
Third Grocery Run
Garlic - 1.39
Spinach - 4.98
Artichokes - 3.15
Cream Cheese - 1.97
Sour Cream - 0.77
Lemon - 0.50
Chips - 2.00
Bread - 3.34
Pumpkin - 1.67
Cake Mix - 1.29
Chocolate Chips - 1.87
Total: $23.66 --> $0.85
Fourth Grocery Run
Muffin Cups - 0.99
Keystone - 13.49
Total: $15.46 --> $-14.61
Tuesday, October 30- Sun-Dried Tomato Basil Chicken over Pasta with Broccoli
Wednesday, October 31- Tomato Gouda Soup, Spinach Dip and Pumpkin Cupcakes for Lauren's Party
Thursday, November 1- Brinner
Friday, November 2-
Saturday, November 3-
Sunday, November 4- PF Cheng's Frozen Chicken
First Grocery Run
Heavy Cream (2c+1/2c) - 4.99
5 Cans Tomatoes (28oz) - 4.38 + 2.66 + 1.34
18+ Lasagna Noodles - 1.89
2 lbs Italian Sausage- 4.49 + 4.49
3c Mozzarella Cheese - 5.50
8oz Cream Cheese - 2.29
Milk - 3.79
Bananas - 0.84
Small Loaf Pans - 2.29
Ritz - 6.00
Cinnamon - 1.97
Butter - 2.97
Pepto - 3.49
Total: $53.24 --> $46.76
Second Grocery Run
Lasagna - 1.50
Total: $1.53 --> $45.23
BJs Run
4 Cups Gouda - 6.83
Onions - 1.99
Ham - 5.44
Turkey - 6.05
Total: $20.72 --> $24.51
Third Grocery Run
Garlic - 1.39
Spinach - 4.98
Artichokes - 3.15
Cream Cheese - 1.97
Sour Cream - 0.77
Lemon - 0.50
Chips - 2.00
Bread - 3.34
Pumpkin - 1.67
Cake Mix - 1.29
Chocolate Chips - 1.87
Total: $23.66 --> $0.85
Fourth Grocery Run
Muffin Cups - 0.99
Keystone - 13.49
Total: $15.46 --> $-14.61
Wednesday, October 24, 2012
Sailsbury Steak
Ingredients
4 cubed steaks
1 heaping tablespoon all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1 onion, sliced
2 tablespoons oil
3 tablespoons butter
2 heaping tablespoons cream of something mix
1 tablespoon beef better than boulion
2 cups water
Directions
Mix the flour, seasoned salt, and paprika in a flat dish. Dredge the steaks in the flour mixture. Saute on medium high for about 3 minutes per side. This should be done in batches. When finished, add each steak to a 9x9 baking dish. Saute the onions in 2 tablespoons oil for 5-7 minutes, or until translucent. Add the onions to the baking dish.
Add the butter to the saute pan. When the butter is melted, add the leftover dredging flour and the cream of something mix, stir to combine. Add the better than boulion and the water, heat to boiling. When the mixture is boiling, it will thicken.
Once the mixture is thick, pour it over the steaks and onions in the baking dish. Cover and bake for approximately 2 hours at 350°. Serve with mashed potatoes, rice, or egg noodles.
4 cubed steaks
1 heaping tablespoon all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1 onion, sliced
2 tablespoons oil
3 tablespoons butter
2 heaping tablespoons cream of something mix
1 tablespoon beef better than boulion
2 cups water
Directions
Mix the flour, seasoned salt, and paprika in a flat dish. Dredge the steaks in the flour mixture. Saute on medium high for about 3 minutes per side. This should be done in batches. When finished, add each steak to a 9x9 baking dish. Saute the onions in 2 tablespoons oil for 5-7 minutes, or until translucent. Add the onions to the baking dish.
Add the butter to the saute pan. When the butter is melted, add the leftover dredging flour and the cream of something mix, stir to combine. Add the better than boulion and the water, heat to boiling. When the mixture is boiling, it will thicken.
Once the mixture is thick, pour it over the steaks and onions in the baking dish. Cover and bake for approximately 2 hours at 350°. Serve with mashed potatoes, rice, or egg noodles.
Monday, October 22, 2012
Weekly Menu - October 22
Monday, October 22 - Burritos with Qdoba Chicken and Cilantro Rice and Pinto Beans
Tuesday, October 23 - Cube Steak with Mashed Potatoes and Carrots
Wednesday, October 24 - Homemade Pizza
Thursday, October 25 - Honey Chipotle Chicken with Acorn Squash and Green Veggie or Salad
Friday, October 26 - Chicken Curry with Broccoli and Rice
Saturday, October 27 - (Brewing) Root Vegetable Soup with Herbed Corn Dumplings
or http://www.eatliverun.com/roasted-root-vegetable-bisque/ im not sure.
http://www.pbs.org/parents/kitchenexplorers/2010/12/30/lentil-and-root-vegetable-soup/
Sunday, October 28 - with L's Parents
First Grocery Run
Jasmine Rice - 7.29
Limes - 3.00
Cilantro - 1.69
Orange- 0.99
Beans - 1.00
Cube Steak - 2.95 + 2.84 = 5.79
Carrots - 0.89
Acorn Squash- 1.58
Veggie - 1.20 + 1.19 = 2.39
Apple Juice - 4.99
Milk - 3.59
Total: $33.86 --> $66.14
Second Grocery Run
Sausage - 4.49
Kale - 0.71
Sage or Rosemary - 2.49
Whole Wheat Flour - 4.75
Bread Flour - 2.95
All-Purpose Flour - 2.59
Broccoli - 1.85
Golden Raisins - 2.99
Quick Oats- 2.27
Radishes - 1.79
Sweet Potato - 0.68
Beets - 5.58
Parsley Root - 3.99
Rutabagas - 2.58
Hot Dogs - 3.29
Sausage - 4.79
Total: $48.75 --> $17.39
BJs Run
Chicken Broth - 5.99
Carrots - 4.49
Red Pepper - 5.29
Panera Soup - 8.79
Day/Ni-Quil - 5.99
Chicken Breast - 21.99
Coupons - 5.25
Total: $48.62 --> $-31.23
Well, the root veggie soup was a total bust, and it cost me over $22. Bad decision. I need to remember not to make huge batches of expensive dishes if I'm not sure we'll like them. I don't know why I thought it would be a good idea in the first place. I did buy chicken and medicine this week which accounted for $27. I also didn't actually need the whole wheat flour yet. I do, however, need wheat gluten. The Panera soup was a bit of a splurge but I did have a $2 off coupon so $7 for 3 lunch servings isn't so bad-- almost the same as buying soup at the Cafe, but it actually tastes good.
Tuesday, October 23 - Cube Steak with Mashed Potatoes and Carrots
Wednesday, October 24 - Homemade Pizza
Thursday, October 25 - Honey Chipotle Chicken with Acorn Squash and Green Veggie or Salad
Friday, October 26 - Chicken Curry with Broccoli and Rice
Saturday, October 27 - (Brewing) Root Vegetable Soup with Herbed Corn Dumplings
or http://www.eatliverun.com/roasted-root-vegetable-bisque/ im not sure.
http://www.pbs.org/parents/kitchenexplorers/2010/12/30/lentil-and-root-vegetable-soup/
Sunday, October 28 - with L's Parents
First Grocery Run
Jasmine Rice - 7.29
Limes - 3.00
Cilantro - 1.69
Orange- 0.99
Beans - 1.00
Cube Steak - 2.95 + 2.84 = 5.79
Carrots - 0.89
Acorn Squash- 1.58
Veggie - 1.20 + 1.19 = 2.39
Apple Juice - 4.99
Milk - 3.59
Total: $33.86 --> $66.14
Second Grocery Run
Sausage - 4.49
Kale - 0.71
Sage or Rosemary - 2.49
Whole Wheat Flour - 4.75
Bread Flour - 2.95
All-Purpose Flour - 2.59
Broccoli - 1.85
Golden Raisins - 2.99
Quick Oats- 2.27
Radishes - 1.79
Sweet Potato - 0.68
Beets - 5.58
Parsley Root - 3.99
Rutabagas - 2.58
Hot Dogs - 3.29
Sausage - 4.79
Total: $48.75 --> $17.39
BJs Run
Chicken Broth - 5.99
Carrots - 4.49
Red Pepper - 5.29
Panera Soup - 8.79
Day/Ni-Quil - 5.99
Chicken Breast - 21.99
Coupons - 5.25
Total: $48.62 --> $-31.23
Well, the root veggie soup was a total bust, and it cost me over $22. Bad decision. I need to remember not to make huge batches of expensive dishes if I'm not sure we'll like them. I don't know why I thought it would be a good idea in the first place. I did buy chicken and medicine this week which accounted for $27. I also didn't actually need the whole wheat flour yet. I do, however, need wheat gluten. The Panera soup was a bit of a splurge but I did have a $2 off coupon so $7 for 3 lunch servings isn't so bad-- almost the same as buying soup at the Cafe, but it actually tastes good.
Monday, October 15, 2012
Weekly Menu - October 15
Monday, October 15 - Chipotle Chicken Pasta
Tuesday, October 16 - NC STATE FAIR!
Wednesday, October 17 - Beef Stroganoff
Thursday, October 18 - Pork with Apples and Wild Rice
Friday, October 19 - Front Street
Saturday, October 20 - Probably Out
Sunday, October 21 - Papa Johns or Stuffed Chicken Breast with Veggie
First Grocery Run
Broccoli Crowns - 1.81
Honey Bunches of Oats - 2.00
Pretzels - 3.29
Frito's - 3.00
Chicken Broth - 0.79
Tomato Paste - 0.49
Tomato Paste - 0.49
Chipotles - 2.39
Dean's - 1.50
Sour Cream - 0.99
Milk - 3.59
Spinach Wraps - 3.55
Pimentos - 1.55
Dr. Pepper - 3.33 x 3 = 9.99
Total: $36.61 --> $63.39
BJ's Run
Oregano - 2.49
Minced Onion - 3.99
Basil - 3.99
Sandwich Bags - 6.99
Total: $18.14 --> $45.25
Second Grocery Run
Dry Milk - 7.99
Salad Bag - 2.00
Total: $10.19 --> $35.06
Ollie's Run
Graham Crackers - 1.99
Loaf Pan - 1.99
Berry Tea - 0.99
Orange Tea - 0.99
Vanilla Tea - 0.99
Pretzels - 1.99
Total: $9.21 --> $25.85
Tuesday, October 16 - NC STATE FAIR!
Wednesday, October 17 - Beef Stroganoff
Thursday, October 18 - Pork with Apples and Wild Rice
Friday, October 19 - Front Street
Saturday, October 20 - Probably Out
Sunday, October 21 - Papa Johns or Stuffed Chicken Breast with Veggie
First Grocery Run
Broccoli Crowns - 1.81
Honey Bunches of Oats - 2.00
Pretzels - 3.29
Frito's - 3.00
Chicken Broth - 0.79
Tomato Paste - 0.49
Tomato Paste - 0.49
Chipotles - 2.39
Dean's - 1.50
Sour Cream - 0.99
Milk - 3.59
Spinach Wraps - 3.55
Pimentos - 1.55
Dr. Pepper - 3.33 x 3 = 9.99
Total: $36.61 --> $63.39
BJ's Run
Oregano - 2.49
Minced Onion - 3.99
Basil - 3.99
Sandwich Bags - 6.99
Total: $18.14 --> $45.25
Second Grocery Run
Dry Milk - 7.99
Salad Bag - 2.00
Total: $10.19 --> $35.06
Ollie's Run
Graham Crackers - 1.99
Loaf Pan - 1.99
Berry Tea - 0.99
Orange Tea - 0.99
Vanilla Tea - 0.99
Pretzels - 1.99
Total: $9.21 --> $25.85
Weekly Menu - October 9
Tuesday, October 9 - L has Jeep Club and I'll have Leftovers.
Wednesday, October 10 -Beouf Borgingon
Thursday, October 11 - Out for our 2ndAversery
Friday, October 12 -Papa Johns
Saturday, October 13 - Tiramisu with L's Parents
Sunday, October 14 - Butternut Squash Risotto
BJ's Run
Cat Litter - 18.00
Beef Round - 14.43
Honey Turkey - 5.87
Honey Ham - 5.09
Soy Sauce - 5.49
Beef Base - 4.99
Merlot - 5.49
Cliff Bars - 18.99
Coffee - 9.99
Total: $91.22 --> $8.78
I also picked up ingredients to make pizza when I was at Walmart for my allergy medicine. I lost the reciept but it should have totaled around $8 for the food. Since the BJ's total includes $18 worth of Cat Litter, we'll call it even for the week.
Wednesday, October 10 -Beouf Borgingon
Thursday, October 11 - Out for our 2ndAversery
Friday, October 12 -Papa Johns
Saturday, October 13 - Tiramisu with L's Parents
Sunday, October 14 - Butternut Squash Risotto
BJ's Run
Cat Litter - 18.00
Beef Round - 14.43
Honey Turkey - 5.87
Honey Ham - 5.09
Soy Sauce - 5.49
Beef Base - 4.99
Merlot - 5.49
Cliff Bars - 18.99
Coffee - 9.99
Total: $91.22 --> $8.78
I also picked up ingredients to make pizza when I was at Walmart for my allergy medicine. I lost the reciept but it should have totaled around $8 for the food. Since the BJ's total includes $18 worth of Cat Litter, we'll call it even for the week.
Tuesday, October 2, 2012
Weekly Menu - October 1
Monday, October 1 - Cranberry Apple Sage Chicken with Acorn Squash
Tuesday, October 2 - Stuffed Peppers
Wednesday October 3 - Salad
Thursday, October 4 - Steak with Mashed Potatoes and Salad
Breaky: Cliff Bars
Lunch: Wraps (Pimento, Turkey, Lettuce/Pepper Jack, Turkey, Lettuce, Chipotle Mayo), Apples, Nuts
Friday, October 5 - L's Grandad's Pork with Cooked Apples and
Breaky: Sausage Egg and Cheese Biscuits
Lunch: More Wraps, Fruit
Saturday, October 6 - Out with Mom and Dad
Sunday, October 7 - Broccoli Cheddar Soup
Monday, October 8 - Leftovers
First Grocery Run
Chipotle Mayo - 3.45
*Quick Oats - 1.50
*Tea Bags - 2.89
*Soy Sauce - 4.78
*Crisco - 2.49
Honey Peanuts - 3.49
Sweet and Sour Sauce - 2.99
Steaks - 8.37
Wraps - 3.99
Salad Bag - 2.69
Bananas - 0.63
Apples - 5.70
Asparagus - 2.99
Broccoli - 3.70
*Bagels - 4.49
Biscuits - 1.75
*Butter - 2.77
*Pepper Jack - 4.78
*American - 3.74
*Cheddar - 3.74
*Eggs - 2.00
Heavy Cream - 1.69
Sausage - 4.79
Total: $81.51 --> $18.49 Really high for a first run, however about half the items will be used multiple times and we needed to restock. Also, the only other thing we should need for the week is a ready-to-bake loaf of bread and beer. L will buy the beer.We bought a couple more things this week, but as its our fall vacation, and I don't know how much we spent, we're gonna let it go.
Tuesday, October 2 - Stuffed Peppers
Wednesday October 3 - Salad
Thursday, October 4 - Steak with Mashed Potatoes and Salad
Breaky: Cliff Bars
Lunch: Wraps (Pimento, Turkey, Lettuce/Pepper Jack, Turkey, Lettuce, Chipotle Mayo), Apples, Nuts
Friday, October 5 - L's Grandad's Pork with Cooked Apples and
Breaky: Sausage Egg and Cheese Biscuits
Lunch: More Wraps, Fruit
Saturday, October 6 - Out with Mom and Dad
Sunday, October 7 - Broccoli Cheddar Soup
Monday, October 8 - Leftovers
First Grocery Run
Chipotle Mayo - 3.45
*Quick Oats - 1.50
*Tea Bags - 2.89
*Soy Sauce - 4.78
*Crisco - 2.49
Honey Peanuts - 3.49
Sweet and Sour Sauce - 2.99
Steaks - 8.37
Wraps - 3.99
Salad Bag - 2.69
Bananas - 0.63
Apples - 5.70
Asparagus - 2.99
Broccoli - 3.70
*Bagels - 4.49
Biscuits - 1.75
*Butter - 2.77
*Pepper Jack - 4.78
*American - 3.74
*Cheddar - 3.74
*Eggs - 2.00
Heavy Cream - 1.69
Sausage - 4.79
Total: $81.51 --> $18.49 Really high for a first run, however about half the items will be used multiple times and we needed to restock. Also, the only other thing we should need for the week is a ready-to-bake loaf of bread and beer. L will buy the beer.We bought a couple more things this week, but as its our fall vacation, and I don't know how much we spent, we're gonna let it go.
Friday, September 28, 2012
Weekly Menu - September 24
Monday - Burgers and French Fries
Tuesday - Hamburger Helper
Wednesday - Spicy Honey Brushed Chicken with Sweet Potatoes and Brussle Spouts
Thursday -Paprika Chicken Packet
Friday - Buffalo Brothers
Saturday - Poker Night - Pizza
Sunday - Stir Fry with Noodles
First Grocery Run
Chicken Gravy - 1.55
Canned Cranberries - 1.99
6 Bertoli Pasta Sauces - 2.99 + 2.99
Grape Jelly - 1.69
Raisins - 2.99
Parmasean - 5.20
Bananas - 1.43
Apple - 1.06
Green Beans - 0.63
Tomatos - .37
Sweet Potatoes - 1.54
Ornamental Pumpkins - 4.00
Acorn Squash - 1.73
Carrots - 1.17
Brussel Sprouts - 1.79
Total: $33.78 --> $66.22
BJs Run
Honey Turkey - 6.95
Honey Ham - 5.44
Milk - 2.79
Wheat Thins - 6.79
Total: $21.97 --> $44.25
Final Grocery Run
Popcorn - 5.29
Ice Cream - 2.99 + 2.99
Total: $11.50 --> $32.75
Tuesday - Hamburger Helper
Wednesday - Spicy Honey Brushed Chicken with Sweet Potatoes and Brussle Spouts
Thursday -Paprika Chicken Packet
Friday - Buffalo Brothers
Saturday - Poker Night - Pizza
Sunday - Stir Fry with Noodles
First Grocery Run
Chicken Gravy - 1.55
Canned Cranberries - 1.99
6 Bertoli Pasta Sauces - 2.99 + 2.99
Grape Jelly - 1.69
Raisins - 2.99
Parmasean - 5.20
Bananas - 1.43
Apple - 1.06
Green Beans - 0.63
Tomatos - .37
Sweet Potatoes - 1.54
Ornamental Pumpkins - 4.00
Acorn Squash - 1.73
Carrots - 1.17
Brussel Sprouts - 1.79
Total: $33.78 --> $66.22
BJs Run
Honey Turkey - 6.95
Honey Ham - 5.44
Milk - 2.79
Wheat Thins - 6.79
Total: $21.97 --> $44.25
Final Grocery Run
Popcorn - 5.29
Ice Cream - 2.99 + 2.99
Total: $11.50 --> $32.75
Monday, September 24, 2012
Weekly Menu - September 17
This had better be a good week for catching up from last week's over spending. Saturday we're going to watch NCSU play Citadel and of course we will tailgate with my family, so that is already taken care of. I'm also planning on using up the extra ingredients from last week that got pushed over when I changed the plans.
Monday - Squash Casserole with Bacon
Tuesday - Chili Rubbed Pork Tenderloin with Apricot Glaze with Sweet Potato and Zucchini
Wednesday - Spinach Quiche with Sausage
Thursday - Chicken Corn Chowder
Friday - Orange Chicken
Saturday - TAILGATE!!!
Sunday - (Brewing) Crock Pot Rotisserie Chicken with Carrots and Potatoes.
First Grocery Run
Bananas - 1.30
Bell Pepper - 1.19
Spinach - 2.49
Total: $4.88 --> $95.12
Soda Run
3 Cases Dr. Pepper - 9.00
2 2-Liters Ginger Ale - 2.50
Total: $12.28 --> $82.84
Second Grocery Run
Potatoes - 2.99
2 Frozen Corn - 3.33
Frozen Peas - 1.67
Heavy Cream - 1.99
Chicken - 5.70
Carrots - 1.23
Cream Cheese - 1.25
Bacon - 3.99
Salad Bag - 2.00
Beer - 9.99
Total: $35.29 --> $47.55
Third Grocery Store Run
Ritz Crackers - 5.00
Vanilla Extract - 3.99
Powdered Sugar - 1.19
Chocolate Chips - 1.97
Sausage - 3.00
Total: $15.54 --> $32.01
Monday - Squash Casserole with Bacon
Tuesday - Chili Rubbed Pork Tenderloin with Apricot Glaze with Sweet Potato and Zucchini
Wednesday - Spinach Quiche with Sausage
Thursday - Chicken Corn Chowder
Friday - Orange Chicken
Saturday - TAILGATE!!!
Sunday - (Brewing) Crock Pot Rotisserie Chicken with Carrots and Potatoes.
First Grocery Run
Bananas - 1.30
Bell Pepper - 1.19
Spinach - 2.49
Total: $4.88 --> $95.12
Soda Run
3 Cases Dr. Pepper - 9.00
2 2-Liters Ginger Ale - 2.50
Total: $12.28 --> $82.84
Second Grocery Run
Potatoes - 2.99
2 Frozen Corn - 3.33
Frozen Peas - 1.67
Heavy Cream - 1.99
Chicken - 5.70
Carrots - 1.23
Cream Cheese - 1.25
Bacon - 3.99
Salad Bag - 2.00
Beer - 9.99
Total: $35.29 --> $47.55
Third Grocery Store Run
Ritz Crackers - 5.00
Vanilla Extract - 3.99
Powdered Sugar - 1.19
Chocolate Chips - 1.97
Sausage - 3.00
Total: $15.54 --> $32.01
Monday, September 17, 2012
Weekly Menu - September 10
- Monday, September 10: Stuffed Zucchini with Parmesan Herb Orzo
- Ingredients: 2 Zucchini, 1/4 Onion, 3/4 Green Pepper (garden), 1 Roma Tomato, 1 tablespoon breadcrumbs, 2 tbl Ricotta Cheese, 1/4 cup orzo, 1/4 cup parmasan, 1 tsp basil, 1 tsp oregano
- Actual Cost: $1.67
- Estimated Cost: $ 4.20
- Tuesday, September 11: Pecan Crusted Chicken with Acorn Squash
- Ingredients: 1 Chicken Breast, 1/2 cup pecans, 3 tbl honey, 2 tbl butter, 2 tbl brown sugar, 1 egg, 2 tbl flour, 1 acorn squash
- Actual Cost: $1.30
- Estimated Cost: $7.44
- Wednesday, September 12: Risotto
- Ingredients: 1/3 cup Arborio Rice, 1/2 onion, 4 cloves garlic, 1.5 cups white wine, 4 cups chicken stock, 1/2 cup gouda, 1/4 cup heavy cream, 1 chicken breast, 1 broccoli crown
- Actual Cost: $5.64
- Estimated Cost: $10.06
- Thursday, September 13: Spicy, Sweet Potato, Mango Chicken
- Ingredients:
- Actual Cost:
- Estimated Cost:
- Friday, September 14: Folks Over, Brats - Food for Guests in Entertainment Category...
- Actual Cost: $
- Saturday, September 15: Salad with Leftovers
- Ingredients: Lettuce mix from party, 1 carrot, 1/2 cup raisins, 1/4 cup sunflower seeds, 1 chicken breast, 1/4 cup Feta, Dressing
- Actual Cost: $2.06 (just chicken)
- Estimated Cost: $15.00 (thanks Cam and Jenn)
- Sunday, September 16: L made Chili
- Actual Cost: $0.00
- Estimated Cost: $30.00
This is the first week of our $100/week meal planning. I have no idea how its going to go.
Farmer's Market
2 Zucchini - 1.31
1 Acorn Squash - 1.30
Total: $2.60
Grocery List
Pimentos - 1.89
White Wine - 5.49
Chicken Broth - 1.87
Arborio Rice - 4.99
Cheddar - 2.99
Eggs - 2.69
Spinach - 2.49
Sweet Potatoes - 1.54
Mango - 1.50
Roma Tomato - 0.36
Broccoli - 1.47
Garlic - 1.00
First Grocery Run: $29.11 --> $68.29
Grocery List
KC Masterpiece BBQ Sauce - 2.29
Worcestershire Sauce - 2.59
Velveeta - 6.25
Apricot Preserves - 2.00
Chili Powder - 1.99
Brown/Wild Rice -5.69
Zucchini - 1.57
Squash - 1.07
3 Roma Tomatoes - 0.76
3 Limes - 1.50
Second Grocery Run: $26.22 --> $42.07
BJs Run
Nature Valley Bars - 8.49
10 lbs Chicken Breasts - 20.99
Milk - 2.79
4 Pork Tenderloins - 15.71
BJs Run: $48.94 --> -6.87
Extra Grocery Run - We decided to make our Friday Party a Dinner Party.
Bacon Bits - 1.50
Brats - 4.45
Slaw Dressing - 4.99
Red Onion - 1.07
Broccoli Crowns - 4.37
4 Cans Navy Beans - 2.68
Last Grocery Run: $19.37 --> -26.24
As of Thursday, I would have considered this week a complete success. I did go over by $6.87 but I got enough meat to feed us for about a month and a half, at least. Then, Thursday night, we decided to expand our Friday night gathering to a dinner party, BYO meat. So, in addition to the Rotel Dip and Chocolate Chips Cookies I was already planning on making, I added Broccoli Salad and Baked Beans. I also changed our meat from Pork Tenderloin to Brats for simplicity. Had I known that earlier, I wouldn't have bought the Pork Tenderloins which would have put me at $11.24 over which, since it includes buying 10 lb of chicken and 4 different dishes for our guests, wouldn't be quite as bad.
Thursday, September 6, 2012
Weekly Menu - August 27
Monday - Frozen Broccoli Stuffed Chicken Breasts, Sweet Potatoes, and Balsamic Squash
Tuesday - Sun Dried Tomato Basil Chicken, Green Beans, and Carrots
Wednesday - Birthday Dinner for L's parents: we brought Boston Baked Beans and Potato Salad
Thursday - Tomato Gouda Soup with Grilled Cheese Sandwiches
Friday (to lake) - Steaks with Roasted Broccoli and Cauliflower and Sweet Potatoes
Saturday - Beer in the Rear Chicken with Cooked Apples and Corn
Sunday - Cheese Fondue with Broccoli, Bread, Carrots, Green Apples, Cauliflower
Monday (Labor Day) - PF Chang's Chang's Chicken
Lake Lunch Stuff:
Toritlla Chips and Salsa
Tzatziki
Pimento Cheese
Fruit
Baked Beans
Hummus
Grocery List:
Green Beans
Veggie 1
Red Potatoes
Broccoli
Cauliflower
Sweet Potatos
Green Apples
Carrots
Corn
2 Cans Chicken Broth
Sun Dried Tomatoes
Brown Sugar
Navy Beans
Canned Tomatos
Ginger Ale
Apple Juice
Ritz Crackers
Apple Cider Vinegar
Bacon
Whole Chicken
Steaks
Lunch Meat
Cream
2 cup Gouda
Guyere Cheese
Eggs
Bread
Tortillas
Crusty Bread
Tuesday - Sun Dried Tomato Basil Chicken, Green Beans, and Carrots
Wednesday - Birthday Dinner for L's parents: we brought Boston Baked Beans and Potato Salad
Thursday - Tomato Gouda Soup with Grilled Cheese Sandwiches
Friday (to lake) - Steaks with Roasted Broccoli and Cauliflower and Sweet Potatoes
Saturday - Beer in the Rear Chicken with Cooked Apples and Corn
Sunday - Cheese Fondue with Broccoli, Bread, Carrots, Green Apples, Cauliflower
Monday (Labor Day) - PF Chang's Chang's Chicken
Lake Lunch Stuff:
Toritlla Chips and Salsa
Tzatziki
Pimento Cheese
Fruit
Baked Beans
Hummus
Grocery List:
Green Beans
Veggie 1
Red Potatoes
Broccoli
Cauliflower
Sweet Potatos
Green Apples
Carrots
Corn
2 Cans Chicken Broth
Sun Dried Tomatoes
Brown Sugar
Navy Beans
Canned Tomatos
Ginger Ale
Apple Juice
Ritz Crackers
Apple Cider Vinegar
Bacon
Whole Chicken
Steaks
Lunch Meat
Cream
2 cup Gouda
Guyere Cheese
Eggs
Bread
Tortillas
Crusty Bread
Weekly Menu - August 20
Monday, August 20, 2012 - Chicken Enchilada Pockets
Tuesday, August 21, 2012 - Chicken Piccata with Zucchini
Wednedsay, August 22, 2012 - Fajitas
Thursday, August 23, 2012 - Chipotle Chicken Pasta
Friday, August 24, 2012 - *at the beach* -
Saturday, August 25, 2012 - *at the beach* -
Sunday, August 26, 2012 - Papa Johns on the way home.
Tuesday, August 21, 2012 - Chicken Piccata with Zucchini
Wednedsay, August 22, 2012 - Fajitas
Thursday, August 23, 2012 - Chipotle Chicken Pasta
Friday, August 24, 2012 - *at the beach* -
Saturday, August 25, 2012 - *at the beach* -
Sunday, August 26, 2012 - Papa Johns on the way home.
Weekly Menu - September 4
Tuesday, September 4 - Tomato Gouda Soup with Turkey Bacon Paninis
Wednesday, September 5 - Chicken and Brown Rice with Peach Sauce
Thursday, September 6 -Spinach Artichoke Pasta
Friday, September 7 -Tuna with Rosemary Roasted Potatoes and Andrea's Veggie followed by Shortbread Caramels.
Saturday, September 8 -[Brewing?][L - Poker Night]
Sunday, September 9 - Chicken Gouda Risotto
Grocery List
Spinach
Artichokes in water
Cream Cheese
Sour Cream
Lemon
Parmasean
Honey Bear
Tea?
Rosemary
Brown Sugar
Butter
Whole Wheat Flour
Veggie for Risotto
Wednesday, September 5 - Chicken and Brown Rice with Peach Sauce
Thursday, September 6 -Spinach Artichoke Pasta
Friday, September 7 -Tuna with Rosemary Roasted Potatoes and Andrea's Veggie followed by Shortbread Caramels.
Saturday, September 8 -[Brewing?][L - Poker Night]
Sunday, September 9 - Chicken Gouda Risotto
Grocery List
Spinach
Artichokes in water
Cream Cheese
Sour Cream
Lemon
Parmasean
Honey Bear
Tea?
Rosemary
Brown Sugar
Butter
Whole Wheat Flour
Veggie for Risotto
Cheese Fondue
This recipe has been in my family for years. When I was little, my aunt's family lived about four miles from my family. We spent a lot of time together growing up and some of my fondest memories are from their massive backyard. For Christmas, we always celebrated together. Every year we ate dinner together alternating who played host then we went to the Candlelight Service at church. The following morning, we went to the other house for brunch before my family headed off to my Grandma's house near Wilmington. At some point during my childhood, this recipe became our traditional Christmas dinner. I'm not sure why we started, but I think it was solidified the year we actually had a White Christmas and spent the evening in front of the fire enjoying our fondue without power. I think we skipped church that year. I've scaled the recipe down to serve about two people but there will still be excess cheese because of the amount required to successfully dip.
I went to Europe three years ago with my Mom, that same Aunt, and her daughter. We made sure to have fondue in Switzerland, where it originated. Let me tell you. It's very different there. They use wine as a base and use funky cheese. They only dip bread. It was good, but mine is better.
Rating: Five Stars because its awesome.
Ingredients
1/2 can beer - should be on the lighter end of the spectrum
1 teaspoon dry mustard
1 tablespoon worchestershire sauce
1 tablespoon minced onion, or 1/4 onion, sauteed
Approx. 4 oz Cheddar Cheese, shredded
Approx. 4 oz Gruyere Cheese, shredded
2 tablespoons flour
Mix the first four ingredients in your fondue pot. (Or, really you could use a regular pot, but then you'll need to eat by the stove to keep the cheese warm and at the correct consistency.) Toss the shredded cheese in 1 tablespoon flour each. When the beer mixture comes to a boil, add a handful of cheddar. Stir well until cheddar is melted. Add a handful of Gruyere. Stir well until cheese is melted. Keep adding cheese in equal proportions until the fondue is thick but still wet enough to dip. You may need additional cheese, or less cheese depending on your exact amount of beer.
Dipping Ingredients
Breads, typically with a thick crust
Granny Smith Apples
Carrots
Broccoli
Cauliflower
Anything else that goes good with cheese!
I went to Europe three years ago with my Mom, that same Aunt, and her daughter. We made sure to have fondue in Switzerland, where it originated. Let me tell you. It's very different there. They use wine as a base and use funky cheese. They only dip bread. It was good, but mine is better.
Rating: Five Stars because its awesome.
Ingredients
1/2 can beer - should be on the lighter end of the spectrum
1 teaspoon dry mustard
1 tablespoon worchestershire sauce
1 tablespoon minced onion, or 1/4 onion, sauteed
Approx. 4 oz Cheddar Cheese, shredded
Approx. 4 oz Gruyere Cheese, shredded
2 tablespoons flour
Mix the first four ingredients in your fondue pot. (Or, really you could use a regular pot, but then you'll need to eat by the stove to keep the cheese warm and at the correct consistency.) Toss the shredded cheese in 1 tablespoon flour each. When the beer mixture comes to a boil, add a handful of cheddar. Stir well until cheddar is melted. Add a handful of Gruyere. Stir well until cheese is melted. Keep adding cheese in equal proportions until the fondue is thick but still wet enough to dip. You may need additional cheese, or less cheese depending on your exact amount of beer.
Dipping Ingredients
Breads, typically with a thick crust
Granny Smith Apples
Carrots
Broccoli
Cauliflower
Anything else that goes good with cheese!
Wednesday, September 5, 2012
Beef Straganof
This recipe originally came from the cook book that came with my Mom's first microwave. It was entirely a microwave meal until I converted it for stove top cooking. This is an easy meal that makes great leftovers. If you're staying away from processed foods, this might not be the best recipe for you. However, you could easily substitute the Cream of Mushroom Soup for a Bechamel with mushrooms.
This recipe is designed to make 4 servings because it makes AWESOME leftovers.
Rating: 4 Stars
Ingredients
1 package extra wide egg noodles
1/2 tablespoon oil
1/2 onion, diced
2 cloves garlic, minced
1 lb steak, sliced thinly
1 tablespoon flour
1 can Cream of Mushroom Soup
4-5 tablespoons tomato paste
2 tablespoons water
1 8oz container Sour Cream
Directions
Cook the noodles as directed on the package.
Heat the oil in a large saute pan. Add the onions and garlic, saute until translucent or about 3 minutes. Place the steak on a cutting board, cover with wax paper, and beat with a meat hammer or can of beans a couple times. Toss meat with flour. Add to onions and saute, tossing frequently, until cooked through, about 5 minutes. Add Soup, tomato paste, and water. Mix well. Allow mixture to heat thoroughly. Remove from heat and stir in sour cream. Serve over egg noodles.
This recipe is designed to make 4 servings because it makes AWESOME leftovers.
Rating: 4 Stars
Ingredients
1 package extra wide egg noodles
1/2 tablespoon oil
1/2 onion, diced
2 cloves garlic, minced
1 lb steak, sliced thinly
1 tablespoon flour
1 can Cream of Mushroom Soup
4-5 tablespoons tomato paste
2 tablespoons water
1 8oz container Sour Cream
Directions
Cook the noodles as directed on the package.
Heat the oil in a large saute pan. Add the onions and garlic, saute until translucent or about 3 minutes. Place the steak on a cutting board, cover with wax paper, and beat with a meat hammer or can of beans a couple times. Toss meat with flour. Add to onions and saute, tossing frequently, until cooked through, about 5 minutes. Add Soup, tomato paste, and water. Mix well. Allow mixture to heat thoroughly. Remove from heat and stir in sour cream. Serve over egg noodles.
Cheesy Herb Risotto
I do several different variations of this recipe. Risotto just has the ability to go so many different directions that there are infinite possibilities for a single recipe. This is one of those dishes that takes some time and love to come together but it is totally worth it in the end.
This recipe is almost impossible to make for two people, but I try. The leftovers are somewhat gummy, however and I don't like them too much. L does though!
Rating: 4 Star
Ingredients
1 + 3 tablespoon butter
1/2 onion, diced
2 cloves garlic, minced
1/2 cup Arborio rice
2 cups chicken stock
1-2+ cups white wine
2 tablespoons all-purpose flour
1 cup milk
2-3 teaspoons herbs
1 cup shredded cheese
1 cup veggie, cooked
1 cup meat, cooked
Directions
Melt 1 tablespoon butter in large saute pan. Add onions and garlic and saute until translucent or about 3 minutes. Add rice. Saute until you can smell the nuttiness of the rice, or about 3 minutes. Add chicken stock. Stir well. When the chicken stock is absorbed, add the white wine 1/2 cup at a time. Wait until the previous wine is absorbed before adding the next cup. Keep adding wine until the rice reaches the doneness you prefer, taste test to check. I tend to like mine more done than less done. When it's done, add another 1/4 cup of wine and the bechamel (directions below). Mix well then slowly add the cheese a handful at a time. Taste test to tell the cheeseness -- some cheeses will require a less amount. Finally, add the veggies and meat. Allow to warm through then serve and eat immediately.
Bechamel Directions
A bechamel is a classic base for a white sauce that can be use in many different ways. It's a really good substitution for "cream of mushroom soup" in pretty much any recipe if you're looking to get away from proceeded foods.
Melt 3 tablespoons butter in a sauce pan. Add 3 tablespoons flour. Mix well. This should have a thick consistency and be a brownish / dark yellow color. Saute over medium heat for about 5 minutes. Don't let it burn!!! Lower the heat and add milk. Stir constantly. Allow to come to a simmer. Once the liquid is simmering, it should thicken significantly. Once it's thick, remove from heat and stir in herbs or spices.
Variations
Really, you can put any combination of cheese, veggies, meat, and herbs you want in this recipe and it will be delicious but here are a few I've tried:
Chicken, Zucchini, Pepperjack, Thyme
Chicken, Asparagus, Italian Blend, Thyme, Oregano, Basil
Sausage, Zucchini, Fontina, Rosemary, Thyme
Chicken, Bell Peppers, Mexican Blend, Thyme, Oregano, Crushed Red Peppers
Beef, Broccoli, Jack and Cheddar Blend, Thyme, Marjoram, Rosemary
Chicken, Broccoli, Gouda, Rosemary, Oregano, Thyme
This recipe is almost impossible to make for two people, but I try. The leftovers are somewhat gummy, however and I don't like them too much. L does though!
Rating: 4 Star
Ingredients
1 + 3 tablespoon butter
1/2 onion, diced
2 cloves garlic, minced
1/2 cup Arborio rice
2 cups chicken stock
1-2+ cups white wine
2 tablespoons all-purpose flour
1 cup milk
2-3 teaspoons herbs
1 cup shredded cheese
1 cup veggie, cooked
1 cup meat, cooked
Directions
Melt 1 tablespoon butter in large saute pan. Add onions and garlic and saute until translucent or about 3 minutes. Add rice. Saute until you can smell the nuttiness of the rice, or about 3 minutes. Add chicken stock. Stir well. When the chicken stock is absorbed, add the white wine 1/2 cup at a time. Wait until the previous wine is absorbed before adding the next cup. Keep adding wine until the rice reaches the doneness you prefer, taste test to check. I tend to like mine more done than less done. When it's done, add another 1/4 cup of wine and the bechamel (directions below). Mix well then slowly add the cheese a handful at a time. Taste test to tell the cheeseness -- some cheeses will require a less amount. Finally, add the veggies and meat. Allow to warm through then serve and eat immediately.
Bechamel Directions
A bechamel is a classic base for a white sauce that can be use in many different ways. It's a really good substitution for "cream of mushroom soup" in pretty much any recipe if you're looking to get away from proceeded foods.
Melt 3 tablespoons butter in a sauce pan. Add 3 tablespoons flour. Mix well. This should have a thick consistency and be a brownish / dark yellow color. Saute over medium heat for about 5 minutes. Don't let it burn!!! Lower the heat and add milk. Stir constantly. Allow to come to a simmer. Once the liquid is simmering, it should thicken significantly. Once it's thick, remove from heat and stir in herbs or spices.
Variations
Really, you can put any combination of cheese, veggies, meat, and herbs you want in this recipe and it will be delicious but here are a few I've tried:
Chicken, Zucchini, Pepperjack, Thyme
Chicken, Asparagus, Italian Blend, Thyme, Oregano, Basil
Sausage, Zucchini, Fontina, Rosemary, Thyme
Chicken, Bell Peppers, Mexican Blend, Thyme, Oregano, Crushed Red Peppers
Beef, Broccoli, Jack and Cheddar Blend, Thyme, Marjoram, Rosemary
Chicken, Broccoli, Gouda, Rosemary, Oregano, Thyme
Tomato Gouda Soup
I work for the government. In a government building. With a government air conditioner. That works too well in the summer. And a government heater. That doesn't work at all in the winter. I freeze. Everday.
So, I've been trying to add some soups to our meal plans that I can freeze to eat for lunch when my office is like the arctic tundra. This is the second soup I've made and was inspired by Hob Nob Farm Cafe in Boonetown. I served it up with Turkey, Bacon, Gouda Paninis and it was delicious for dinner and lunch the next day.
This recipe made about 7-8 servings. If you want to make enough for two, just halve the recipe and have some for leftovers.
Rating: 4 Stars
Ingredients
4 tablespoons butter or margarine
1 onion, sliced in big chunks
8 ripe tomatoes (or 1 28 oz can of whole peeled tomatoes + 1 12 oz can of diced tomatoes)
1 28oz can of whole peeled tomatos
1 1/2 cups chicken stock
1 cup heavy cream
1 1/2 to 2 cups Gouda, shredded
1 teaspoon celery seeds
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Driections
Peel the tomatoes. You could do this by hand but I recommended blanching them. To blanch, cut a small X in the bottom of each tomato. Then place the tomatoes in boiling water (needs to be a good, solid, rolling boil) a few at a time for 2 minutes. Remove tomatoes with tongs and place in a bowl with ice. Carefully, pull the peel off the tomatoes. It should come off easily. Be careful, though, the pulp burns!
Melt the butter in your soup pot. Add the onions and saute until translucent or about 5 minutes. Add the tomatoes and canned tomatoes (with juice). Add the tomatoes by hand and crush them up as you go. Add the chicken stock and bring to a boil. Reduce heat and simmer for 30-45 minutes. Add the heavy cream and spices and stir. Add the Gouda in handfuls, stirring each handful until the cheese is melted before adding the next. Let the soup sit on the stove on low for a few minutes to heat back up.
So, I've been trying to add some soups to our meal plans that I can freeze to eat for lunch when my office is like the arctic tundra. This is the second soup I've made and was inspired by Hob Nob Farm Cafe in Boonetown. I served it up with Turkey, Bacon, Gouda Paninis and it was delicious for dinner and lunch the next day.
This recipe made about 7-8 servings. If you want to make enough for two, just halve the recipe and have some for leftovers.
Rating: 4 Stars
Ingredients
4 tablespoons butter or margarine
1 onion, sliced in big chunks
8 ripe tomatoes (or 1 28 oz can of whole peeled tomatoes + 1 12 oz can of diced tomatoes)
1 28oz can of whole peeled tomatos
1 1/2 cups chicken stock
1 cup heavy cream
1 1/2 to 2 cups Gouda, shredded
1 teaspoon celery seeds
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Driections
Peel the tomatoes. You could do this by hand but I recommended blanching them. To blanch, cut a small X in the bottom of each tomato. Then place the tomatoes in boiling water (needs to be a good, solid, rolling boil) a few at a time for 2 minutes. Remove tomatoes with tongs and place in a bowl with ice. Carefully, pull the peel off the tomatoes. It should come off easily. Be careful, though, the pulp burns!
Melt the butter in your soup pot. Add the onions and saute until translucent or about 5 minutes. Add the tomatoes and canned tomatoes (with juice). Add the tomatoes by hand and crush them up as you go. Add the chicken stock and bring to a boil. Reduce heat and simmer for 30-45 minutes. Add the heavy cream and spices and stir. Add the Gouda in handfuls, stirring each handful until the cheese is melted before adding the next. Let the soup sit on the stove on low for a few minutes to heat back up.
Thursday, August 16, 2012
Chipotle Chicken Pasta
This recipe started out as one L would make for him and his sister. They have an extremely high tolerance for spicy food so this is something they made so hot I can't believe anyone would actually eat it.
I've modified it a bit and made it a little more weeknight friendly. L originally made the sauce from scratch and I've replaced that with store-bought Alfredo but it is still delicious. I've also developed a way to make it so that his can be ridiculously hot and mine can be tasty hot. It's really hard to NOT eat this more than once a month. It's definitely one of our favorites. This recipe is designed for four servings- two for dinner and two for lunch the following day.
Rating: 5 Stars
Ingredients
1lb box of pasta - we usually use penne, but anything will work.
2 broccoli crowns, cut from stem, cubed
1 + 1 tablespoon oil
1/2 onion, diced
3 cloves garlic, diced
1 large or 2 small chicken breasts, cubed
1 jar Alfredo sauce
4 tablespoons tomato paste
2 chilies in adobo sauce, diced
Directions
Cook pasta according to directions on box. Steam broccoli for 15 minutes or boil for 5 minutes.
Heat 1 tablespoon oil in a non-stick frying pan. Saute onion until translucent, or about 3 minutes. Add the additional 1 tablespoon of oil followed by the garlic and chicken. Saute until the chicken is cooked through, or about 5 minutes on each side. Add the jar of Alfredo Sauce to the pan. Stir in the tomato paste and the chilies. Depending on the brand of sauce you use, you may need to add an about 1/8 to 1/4 cup of water to the sauce for a better consistency, but that's up to you.
Serve the tasty hot sauce over a bed of pasta and top with broccoli. If someone in your party wants extra hot sauce, reserve their portions of sauce until after everyone else (and potentially the leftovers container!) has been served. Then, add more diced chilies until the desired spiciness is reached. Alternatively, or for even more heat, you can also add some cayenne pepper, to taste. Then serve up the ridiculously hot sauce over pasta, topped with broccoli.
I've modified it a bit and made it a little more weeknight friendly. L originally made the sauce from scratch and I've replaced that with store-bought Alfredo but it is still delicious. I've also developed a way to make it so that his can be ridiculously hot and mine can be tasty hot. It's really hard to NOT eat this more than once a month. It's definitely one of our favorites. This recipe is designed for four servings- two for dinner and two for lunch the following day.
Rating: 5 Stars
Ingredients
1lb box of pasta - we usually use penne, but anything will work.
2 broccoli crowns, cut from stem, cubed
1 + 1 tablespoon oil
1/2 onion, diced
3 cloves garlic, diced
1 large or 2 small chicken breasts, cubed
1 jar Alfredo sauce
4 tablespoons tomato paste
2 chilies in adobo sauce, diced
Directions
Cook pasta according to directions on box. Steam broccoli for 15 minutes or boil for 5 minutes.
Heat 1 tablespoon oil in a non-stick frying pan. Saute onion until translucent, or about 3 minutes. Add the additional 1 tablespoon of oil followed by the garlic and chicken. Saute until the chicken is cooked through, or about 5 minutes on each side. Add the jar of Alfredo Sauce to the pan. Stir in the tomato paste and the chilies. Depending on the brand of sauce you use, you may need to add an about 1/8 to 1/4 cup of water to the sauce for a better consistency, but that's up to you.
Serve the tasty hot sauce over a bed of pasta and top with broccoli. If someone in your party wants extra hot sauce, reserve their portions of sauce until after everyone else (and potentially the leftovers container!) has been served. Then, add more diced chilies until the desired spiciness is reached. Alternatively, or for even more heat, you can also add some cayenne pepper, to taste. Then serve up the ridiculously hot sauce over pasta, topped with broccoli.
Wednesday, August 15, 2012
Sweet and Tangy Chicken
There are versions of this recipe all over the internet. I'm not sure where I initially got the idea but I've changed it enough that it shouldn't matter. This is a really easy recipe for the crock pot or oven that makes for even better leftovers. The ingredients seem a little... questionable... but I promise its worth it. The original recipe calls for Russian Dressing. I don't like buying dressing as we don't eat salads and they are really pretty gross in terms of ingredients and fat (especially if they're mayo based). I tried actually making Russian dressing and adding it to the recipe but they mayo got funky so now I just add the important flavor ingredients and some beer to make up for the volume. The sauce for this recipe has already been doubled and I strongly recommended keeping it that way. I generally serve this dish over brown rice with a side of veggies.
Rating: 4 Stars
Ingredients
2 chicken breasts
1 package dry French onion soup mix
1 small jar of apricot preserves
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
5+ dashes tobasco
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 (for oven only) + 1/4 cup beer
Directions:
Mix all the ingredients together, except the chicken and the 1/2 cup beer.
Either
Place chicken in crock pot. Cover with sauce. Cook on Low for 6 hour or High for 3 hours.
Or
Preheat oven to 350°. Place chicken in a baking dish. Add 1/2 cup beer to dish. Cover and bake for 30 minutes. Uncover and continue to bake for 30 minutes basting with the sauce every 10 minutes.
Server with extra sauce.
Rating: 4 Stars
Ingredients
2 chicken breasts
1 package dry French onion soup mix
1 small jar of apricot preserves
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
5+ dashes tobasco
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 (for oven only) + 1/4 cup beer
Directions:
Mix all the ingredients together, except the chicken and the 1/2 cup beer.
Either
Place chicken in crock pot. Cover with sauce. Cook on Low for 6 hour or High for 3 hours.
Or
Preheat oven to 350°. Place chicken in a baking dish. Add 1/2 cup beer to dish. Cover and bake for 30 minutes. Uncover and continue to bake for 30 minutes basting with the sauce every 10 minutes.
Server with extra sauce.
Balsamic Glazed Pork Tenderloin
This is probably L's favorite thing that I make. The original recipe came from C+C Marriage Factory but I've changed the proportions just a little bit to really bring out the flavors we prefer. One of the brilliant things about this recipe is that it can either be cooked in the crock pot or in the oven depending on how long you have for cooking.
We give this recipe 5 Stars because it really is amazing.
Ingredients
1 boneless pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup light beer
1/2 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
4 + 2 tablespoons soy sauce
1 1/2 tablespoon cornstarch
Directions
Combine the sage, salt and garlic powder. Rinse tenderloin and pat dry. This is important, the rub sicks better to dry meat. Rub the sage mixture over tenderloin.
Either
Place in a slow cooker with 1/2 cup beer and cook on Low for 6-8 hours or High for 3-4 hours. During the last hour of cooking, baste with glaze every 15 minutes.
Or
Preheat oven to 375°. Place tenderloin in a baking dish with 1/2 cup beer. Bake for approximately 45 minutes or until internal temperature is 160°. Baste the tenderloin with the glaze at 20, 30, and 40 minutes into cooking and again when removed from oven.
Reservesome a lot of glaze for serving. If you're serving to more than 2 people, I strongly recommend doubling the glaze recipe.
Glaze
Combine brown sugar, balsamic vinegar, water and 4 tablespoons soy sauce in a small sauce pan. Bring to a boil. Mix 2 tablespoons soy sauce with 1 1/2 tablespoon cornstarch in a small bowl. Mix WELL! While vinegar mixture is boiling, pour in cornstarch mixture. Stir until thick and remove from heat. This makes a pretty thick glaze. To make a thinner glaze, reduce the amount of cornstarch.
We give this recipe 5 Stars because it really is amazing.
Ingredients
1 boneless pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup light beer
1/2 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
4 + 2 tablespoons soy sauce
1 1/2 tablespoon cornstarch
Directions
Combine the sage, salt and garlic powder. Rinse tenderloin and pat dry. This is important, the rub sicks better to dry meat. Rub the sage mixture over tenderloin.
Either
Place in a slow cooker with 1/2 cup beer and cook on Low for 6-8 hours or High for 3-4 hours. During the last hour of cooking, baste with glaze every 15 minutes.
Or
Preheat oven to 375°. Place tenderloin in a baking dish with 1/2 cup beer. Bake for approximately 45 minutes or until internal temperature is 160°. Baste the tenderloin with the glaze at 20, 30, and 40 minutes into cooking and again when removed from oven.
Reserve
Glaze
Combine brown sugar, balsamic vinegar, water and 4 tablespoons soy sauce in a small sauce pan. Bring to a boil. Mix 2 tablespoons soy sauce with 1 1/2 tablespoon cornstarch in a small bowl. Mix WELL! While vinegar mixture is boiling, pour in cornstarch mixture. Stir until thick and remove from heat. This makes a pretty thick glaze. To make a thinner glaze, reduce the amount of cornstarch.
Mack Eats
Over the past year plus that L and I have been together, I've been doing most of the cooking. I've always loved cooking but I hated cooking for one, so when he came around I was super excited to start making much more delicious and extravagant meals. Now, it's still hard to cook for two and not have enough leftovers to feed a small country but I'm getting better and better all the time. When I plan meals, I try to keep a few things in mind:
I've been struggling with a way to organize my recipes for quite a while. I tried a spreadsheet. I tried writing them in my planner. I tried printing them. But all these methods have various problems. L and I have another blog, Mack Spirits, that chronicles our adventures in home brewing. Over the past few months, I have found myself constantly referencing the blog for my recipe for Spent-Grain Bread. Then, today, it clicked! I should start a food blog with the purpose of organizing my recipes! Brilliant!
My plan at this point is to add text versions of the recipes I currently have in rotation to the site then add pictures as I recook the meals. I'm also planning on putting up the recipes in the quantities that I cook the food-- for two people. They will be easily upped, though for a family of any size. I might even start saving my meal plans on here so that I don't have to carry around a piece of a paper all week!
- We try to eat 2 veggies (or fruits) at every dinner.
- We try not to eat the same starch multiple times during the week, and I try to make at least two stach-less meals per week. This is directly related reduce the rate our waistlines are growing!
- I don't like meals without meat. I have nothing against vegetarians. More power to you. It's just not for me. I love meat. I firmly believe we are supposed to be omnivores and that our anatomy fully supports this claim. I do try to limit our meat intake to much lower than average. For example, 1 chicken breast is enough to feed both L and myself at dinner.
- We don't eat the same thing twice in one month, if possible. We, as humans, spend so much time eating that I believe its worth putting that extra effort into meal planning to make eating an adventure.
- I like sauces. I tend to at least double the quantity of any sauce in any recipe I cook.
- I buy chicken breasts in bulk, prefrozen and prepackaged from BJs. Before we joined, I was buying 3-4 huge packages of generic, boneless, skinless chicken breast whenever it was on sale for $1.98 at the grocery store then trimming, packaging, and freezing them myself. The Tyson frozen chicken breasts at BJs are usually $2.10 - $2.20 per lb. I decided I am extremely willing to pay the extra $0.10 per pound to not have to do it myself.
- I buy other meat on sale in larger quantities than we need and freeze the extras.
- We live about 2 miles from the NC State Farmer's Market so I try to make it there to buy my produce but that doesn't always happen, especially with our extensive weekend traveling.
I've been struggling with a way to organize my recipes for quite a while. I tried a spreadsheet. I tried writing them in my planner. I tried printing them. But all these methods have various problems. L and I have another blog, Mack Spirits, that chronicles our adventures in home brewing. Over the past few months, I have found myself constantly referencing the blog for my recipe for Spent-Grain Bread. Then, today, it clicked! I should start a food blog with the purpose of organizing my recipes! Brilliant!
My plan at this point is to add text versions of the recipes I currently have in rotation to the site then add pictures as I recook the meals. I'm also planning on putting up the recipes in the quantities that I cook the food-- for two people. They will be easily upped, though for a family of any size. I might even start saving my meal plans on here so that I don't have to carry around a piece of a paper all week!
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