Jun 27, 2005

Under $150

Well, the pasta was a hit! The kiddos complained about the tomatoes of course, but that's to be expected :)

I just finished working on our next grocery list and it looks like we will be able to get everything for under $150 for the next two weeks. Our dinner menu for the next two weeks is as follows (breakfast and lunch are not specifically planned in advance).

Dinner Menus

Northern Beans, Rice, Corn Bread, Hot Dogs (leftovers from yesterday)
Aztec Stew
Turkey Casserole with broccoli (made with leftover turkey)
Pinto Beans, Corn Bread, Rice
Salisbury Steak, Roasted Potatoes, Green Beans
Spaghetti, Broccoli/Cauliflower
Butter Beans, Corn Bread, Hot Dogs
Hash, Mixed Vegetables, Homemade Rolls
Pinto Beans, Corn Bread, Rice
Tostadas, Refried Beans (made with leftover Pinto Beans), Spanish Rice
Teriyaki Stir Fry, Basmati Rice
Northern Beans, Corn Bread, Collard Greens
Baked Chicken, Macaroni & Cheese (homemade), Green Beans
Chili, Corn Bread
Beef Stew, Biscuits

As you can see we eats beans a lot! Besides the fact that they are my husband's absolute favorite, they are inexpensive as well as nutritious.

I found a great site that offers some great ideas for ingredient substitutions. This one is a big help while working on a grocery list, it helps you use what you have on hand instead of having to buy more ingredients for recipes.

Tonight we're having leftovers but tomorrow I'm going to make Aztec Stew in the crock pot. It's a recipe I created myself for several I compared in the Fix It and Forget It Cookbookand the Fix It and Forget It Lightly Cookbook. These are two of my favorites because they offer great crock pot ideas and have such a wide variety of recipes. Here's my recipe:

Aztec Stew

1 lb. cooked shredded chicken
1 Envelope Taco Seasoning
1 small can tomato sauce
2 Roma tomatoes, seeded and diced
1/2 c. frozen corn
1 small can black beans (drained)
1 onion, diced
1 clove garlic, minced
1 c. hominy, drained
1 can green chilies, drained
2 c. chicken broth
salt and pepper to taste

Combine all ingredients in a large pot or crock pot and cook until vegetables are tender. Serve topped with shredded cheese, sour creme and tortilla chips.

No comments: