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I would like to try as much as possible to only spend $25 on food this week, not counting a box of peaches that didn't come in last week.. In order to do this I need to plan our meals. Luckly I'm still pretty stocked on things. Breakfast:
Lunch: this is usually what ever is leftover from the night before. Back up will be p&b sandwiches. Dinner:
Dessert:
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Some things are carried over from last week and husband will be out of town Tuesday and Wednesday Night and we will be going to a wedding Saturday night.I went ahead and put possible nights this time, usually I try to stay away from doing that because I never follow that plan, but I have alot of things going on in the evening this week, so I need to have things that I can make easily on certain nights.:
I'm also going to make some rolls today. I want to make the dough up, and instead of doing the second rising, form them and put them in the freezer. I also found this recipe for crescent rolls I would like to do the same thing with, put them in the freezer before you bake them. When I worked in a bakery, we would put them frozen on a cooking sheet and let them thaw in the frig, then in the morning we would pull them out and they would rise within an hour and cook them. I may not get ot these till next week though. |
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I have come to realize that reducing salt is a hard thing. You would be amazed at how much salt you really eat, mainly because they put it everything, weather it's for perserving or for taste. One thing I learned is if it says "fat free", that probably means "salt loaded". At any rate, I need to have a plan for meals this week. Where I can in the recipes, I will try to use less salt.
Did you notice that 5 out of 7 days are some kind of soup/stew. It's that time of year.
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I'm going to post my menu this week. It has been awhile since I have done this, but I'm rather busy this week and need to know whats cooking. I don't plan for a particular day, that just puts too much stress on me. So instead I just list what we will have and then each morning I pick what I feel like for that day.
We are leaving Friday morning to go to my in-laws for an early Christmas, I'm planning breakfast for Saturday, Sunday and Monday.
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Last year our doctors office gave this receipe to my husband. They wanted him to get more fiber into his diet to lower his colestoral (sp?). I made them this morning, we're having guest this weekend and I wanted to try something new. My dd-6 just loved them. I only had a bite, still trying to keep breads out of my diet this week. I will probably have one saturday morning with everyone else. Bran Flax Muffins 1 1/2 c. all-purpose flour (I used half ww flour) 3/4 c. flaxseed meal 3/4 c. oat bran 1 c. brown sugar (I think you could cut this to 3/4 c.) 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 large mashed banana or 1 1/2 c. shredded carrots 2 apples, peeled and shredded 1/2 c. raisins (optional) 1 c. chopped nuts (optional) 3/4 c. skim milk 2 eggs, beaten 1 tsp. vanilla 1/4 to 1/2 c. vegetable oil Mix together first 8 ingrediants. Stir in mashed banana or shredded carrots, apples, raisins, and nuts. Combine milk, beaten eggs, vanilla, and oil. Pour liquid ingredients into dry ingredients. Stir untill ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 for 15-20 minutes. This made 18 muffins. Note: I used the bananas and I used craisins instead of raisins. 10/14- I freezed these for when my sister in law and husband came and visited overnight friday/saturday. Everyone loved them. They have a lot of good stuff in them and are sweet, all that fruit. And they freeze very well. Will have to make more to pull out as needed. |
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Tomorrow I am going to go and get a box of peaches and a box pears. Does anyone have a great recipe that they would like to share with me. I have canned both before, and even flash freezed peach slices. We love pies and jams....... Thanks |
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Tomorrow I am going to go pick up my cherries I ordered. I'm getting a box of bings and 2 boxes of yellow. Last year was my first year getting some. I only got bing. I fast freezed most of them, we ate alot, and I pitted enough for 2 crisp. Do you have any suggestions? Recipes? |
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Well, according to my cooking schedule that I put out a few days ago, I am suppose to make meal to put in the freezer that contain beef. So this morning I spent about 2 1/2 hours and made 10 meals. 2 Taco Soup 2 Sloppy Joes 2 Tator Tot Casseroles 2 Winter Barley Soup 2 Chili Next month when I do my beef week, I will find other recipes to make. I'm sure I will probably have a couple of these leftover, so I'll want somthing new, and that way my family doesn't get completely tired of having the same thing each month. Next week I will be cooking with Ham. I have one in the freezer, so I may cook it up for Sunday dinner and use the leftovers for some casseroles. |
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Well, this is what we are having for dinner this week:
What are you having for dinner? |
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Easy Bean Enchiladas 19oz enchilada sauce 31oz. refried beans cheddar cheese, shredded chopped onions tortilla shell (we use w.w.) Put about 1/4c. of enchilada sauce in bottom of 9x13 pan. Fill tortillas with beans, cheese and onions. Put into pan, pour remaining sauce over, sprinkle with cheese. Put in heated oven of 400*. Cook covered for 30-40 minutes till bubbly. Should make 8-10 enchiladas. Serve with sour cream. You could replace the beans with chicken. |
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O.K., for dinner this week we are having in no particular order, just knowing helps me.
What are you having for dinner this week, anything yummy to share?
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I got this recipe from "The South Beach Diet". It's my all time favorite. 1can (15 ounces) chickpeas 2 tbsp. fresh lemon juice 1/2c. tihini (sesame paste) 1/4c. chopped yellow onion 3 cloves garlic, chopped 2 tsp. extra-virgin olive oil 2tsp. ground cumin 1/8 tsp. ground red pepper 1/2 tsp. salt Chopped fresh parsley (optional) Drain the chickpeas, reserving 1/4-1/2 cup of the liquid. Combine all ingredient except the parsley, in a blender till smooth, adding the chickpea liquid to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Garnish with parsley. Serves 5 |
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Here is this weeks menu. The ones with * are already in the freezer to be pulled out.
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I just wanted to mention a blog I found that is just recipes. Everyday she puts out a new one. They sound pretty good. I'm going to start trying one each week. Here is her link . |
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Monday- Farmers Casserole Tuesday- Calzones Wednesday- Winter Barley Thursday- Oven BBQ Chicken Friday- Red Enchiladas Saturday- Spaghetti Sunday- Chicken Dumplings We have never tried the Calzones before, need to try something new once in awhile. Calzones 2 loaves frozen bread dough 6 oz. grated mozzarella cheese 5 c. spaghetti sauce Thaw two loaves of bread dough. Divide each loaf into 5 parts. One at a time, roll each dough piece on a floured board or stretch eith your hands making 10 , 7-inch squares. Fold each dough square over a pinch of cheese to form a turnover, and pinch edges to seal. Place each turnover in a small sandwich bag. Put 5 turnovers in a 1-gallon freezer bag. Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of Calzones. Do the same with the remaining 5 turnovers. To prepare for serving, thaw sauce; heat n a medium lpan 10-15 minutes until bubbly. At the same time, take frozen turnovers out of bafs, and place them about 2 inches apart on a baking sheet sprayed with nonstick spray. Preheat oven to 350. Bake for about 20 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers and serve. Was taken from "Once-a-Month Cooking". |
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ENJOY!!! |
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Someone asked that I post my recipe. I think most people call this Corn Chowder, but I grew up knowing it as Potatoe Soup. It's one of those recipes I don't really have a recipe for, but I can tell you what I do. bacon , onions, potatoes, cream of corn, bay leaves, lawry's season salt, pepper, milk. Fry up your bacon (sometimes I use the bacon pieces you can buy already cooked, less grease) and onions (1 or 2 depending on how much soup your making), untill golden. Add potatoes and water to cover about 2 inces above the potatoes, 2 bay leaves, lawry's season salt and pepper to taste ( can add more seasons later). Boil till potatoes are soft. Mash some with potatoe masher to make it thicker. Add can of cream of corn and milk to make it look creamier. Add more season if needed. This is one of our favorite soups, I hope your able to follow the directions. |
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It's nice to have most of it in the freezer already. I will have to do some more cooking next week to stock up again. It's a slower week, so I don't mind. |
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One of the things I like to do is to have a menu plan for the week. This takes alot of stress out of my day. I have in the past done alot of cooking a month at a time, I'm not doing it anymore.I still do use the same concept as far as cooking several meals at a time and putting them in the freezer for future use. So some of these meals are already in the freezer.
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