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

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

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.

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

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.

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

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! 

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.

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

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.