Saturday, February 27, 2010

The Frugal Table Meal Plan and Grocery List


WELCOME! Hopefully you are able to use this meal plan to make some yummy, yet frugal meals for your family!

Here is what is on the table for the week:

Monday: Cheesy Baked Chicken and biscuit casserole
Tuesday: Chili w/ cheese on top and cornbread on the side
Wednesday: Build a Pasta! (your kids will love this one) Garlic Bread, Salad
Thursday: Homemade cornbread crust pizza
Friday: Tuna Melts and Veggies



Grocery List: (unless indicated, all meals serve a family of 4)

Monday-
2 cups chicken (about 1 lb)
1 bag frozen mixed veggies (12-16 oz)
1 can cream of chicken
3/4 cup sour cream
1 cup shredded cheddar cheese
baking mix

Tuesday-(this meal will feed 6+ people)
1 lb hamburger
1 packet of chili seasoning
2 cans of kidney beans, one dark and one red
1 onion
1 can cut up tomatoes
1 can tomato juice
Cornbread mix
shredded cheese
cilantro (optional)
sour cream (optional)
oyster crackers or corn chips (optional)


Wednesday-
Spaghetti or your favorite noodle
spaghetti sauce ( I love new Bertolli pasta sauce in the pouch) and/or Alfredo
Toppings- Cheddar Cheese, mushrooms, onion, hamburger or sausage, green pepper, black olives (anything else you or your kiddos may like on your pasta) *note, only add toppings to your shopping list that you/your family may like and what is on sale!
Garlic Bread
Salad

Thursday-
Yellow Corn Meal
Olive Oil
Pizza Sauce
Pizza Cheese
Pepperoni
*Additional pizza toppings: green pepper, onion, hamburger, black olives (hey... you may have some of these toppings left over from your meal yesterday!), sausage, bacon etc.

Friday-
Tuna
Cheddar Cheese
Bread
Mayo
Veggies- carrot sticks and celery are good options!

Snack Idea: Wonderballs

These are a family favorite here in our house. We make them at least twice a month. The beautiful thing about Wonderballs is that they are fun to make with kids, healthy and they taste like glorified cookie dough!


Here is what you need:
One Cup Peanut Butter
One Cup Honey
1/2 Cup Milled Flax Seed (Fiber!!!)
1/4 Cup chopped nuts (This is optional, but we like to add them. We use Almonds)
1/2 Cup of dried fruit (Our favorite is raisins and cranberries)
1/2 Cup of chocolate chips (we like using dark)
2 Cups of Uncooked Oatmeal

1. Now, in a big bowl add your peanut butter and honey together. Stir!!!!


2. Add in your 2 Cups of Oatmeal and stir!!!
3. Add in your Flax Seed too!



4. Add in your chocolate, chopped nuts, and dried fruit. Stir!!!


Now, you will have a big sticky blob of goodness. Using a spoon or your hands go ahead and make cookie dough balls out of them. Next, put them into tupperware. I stack them and use wax paper in between. Place them in your freezer. As they freeze they will lose most of their sticky-ness. We like to keep them in our freezer and pull them out one by one as snacks. You can also refrigerate them for a softer wonderball.

Enjoy!

Friday, February 26, 2010

Friday: Breakfast Casserole

I make this Saturday morning, it sits in the fridge all day long, and then whenever we happen to be ready to eat on Saturday evening dinner is ready without a mess and without any fuss!

Cast of Characters:

Onion rolls (regular can be used too, so can simple old bread!)
Sausage
1 package Cream cheese
Six eggs
8 oz cheese


What to do:

1. Cook Sausage/drain/set aside


2. Take your bread and break it up into little pieces, think of feeding geese in the park!
3. Place the broken bread pieces and lay them in the bottom of a casserole dish.


4. Take a package of cream cheese and cut it up into lots of little pieces too. Dot the cream cheese all over the bread.....never said this was a healthy meal. :)



5. Beat six eggs and add mustard powder to them.



6. Pour the eggs over the top of the casserole.

7. Add the sausage. Mush everything down together real well!



8. COVER AND PUT IN THE FRIDGE FOR AT LEAST A COUPLE OF HOURS!



9. BAKE 350 degrees until cooked through, about 40 minutes.

Sprinkle with cheese and serve with fresh fruit.

Thursday, February 25, 2010

Thursday: Cook Out Hot Dogs



Call me crazy, but I need to be outside even on the coldest of days if but only for a brief moment. If there is an even remotely mild day this family is going to be found outdoors.


If you have a grill, fire it up!
If you have a fire pit, stack some logs in it and build a nice fire.
Bundle up. Grab your camera. Roast some hot dogs and think of summer nights!


Cast of Characters:
Hot Dogs
Buns
Ketchup
Roasting Sticks


What to do:
Place your dogs on the stick and roast until perfect. Plop them in the buns and run inside to get warm!

We ate our hotdogs with a side of Brocolli and Cheese, potato chips and cottage cheese.

While the hot dogs were roasting my two year old had a blast "painting" in the snow. We filled water bottles with water/food coloring and he painted.

Good times in the winter!

Wednesday, February 24, 2010

Wednesday: Lentil Soup and Cornbread

You are probably wondering if people actually eat lentils or if we are just supposed to use them for kindergarten craft projects, but I promise you they are not only edible they are actually good for you. So, put away the glue stick and try this Lentil soup. It is easy to throw together and makes for a hearty dinner.

Thanks again to Wondertime Magazine for this meal idea. As usual I modified it just a little to fit our family.



Cast of Characters:
Olive Oil
Onion
2 Stalks Celery
2 Carrots
1 cup of tomato's (crushed or puree)
2 cups of lentils
4 cups of chicken broth
2 extra cups of water
1 bay leaf
Garlic
Thyme
1 tbs balsamic vinegar
*Kielbasa (leftover from yesterday's meal)


What to do:

1. After peeling and washing your onion, carrots, and celery put them into a food processor. You can hand chop them if you like. I process them so that they are very small and my husband won't complain about eating vegetables.




2. Put the above into a pan and saute with a couple of tablespoons of olive oil. Saute until the vegetables are softened a bit, about 10 minutes.




3. Add the garlic and then saute about 5 minutes more.


4. In a soup pan add the following: tomato sauce/puree, chicken broth, lentils, bay leaf, thyme, and 2 extra cups of water. Stir together and put on low heat.




5. Add the vegetable mixture to the soup pot and simmer for an hour and a half.

6. Add the keilbasa and the balsamic vinegar just a few minutes before serving. The balsamic vinegar is really important for this soup, it gives it the kick it needs.





We ate this with cornbread and although we found it very unique, it was a hit.

Tuesday, February 23, 2010

Tuesday: Kielbasa, Saffron Rice and Green Beans


The last time I made this meal was on September 16th, so you can view the archives if you would like to see it made just a bit differently. This is an easy breezy meal and one of our favorites, but I often forget about it.

Cast of Characters:

All-beef Kielbasa Sausage (they were on sale this week at our Wal-Mart)
Saffron Rice (Package costs 89 cents!)
Green Snap Beans (Fresh)


What do to:




Make the Rice following the instructions on the package, total time 20 minutes.

Cut up the sausage and place it into a frying pan. You do NOT need to add any oil or anything, the sausage will cook itself. Cook, flipping the sausage, until it is how your family likes it. We like it a little crispy on the edges.

Snap your beans, and put them in boiling water.


Put it all on a plate with some home made Pomegranate tea and enjoy your meal. It took 20 minutes and was less than $5.00, plus the leftover sausage is going to be used for another meal this week and the rice can be stuffed into tortillas for a yummy leftover lunch idea this week.


We also had blueberry muffins with this meal. I used flax seed in the muffins to make them have a kick of healthy fiber to them.

Monday, February 22, 2010

Monday: White Bean Chicken Chili


(Like the picture? It is Sunday morning, 6:30am......)

I got this idea from the Wondertime magazine and changed it just a bit. The soup was very good and even my vegetable hating husband ate it. Although, he did come by and steal the onions and chilies off of the counter in protest of me putting them into his food. Dur.

This is very easy to make and is nice for leftovers. We ate it for lunch the next day.

Cast of characters ~
Chicken
4 cups chicken broth
Onion
Garlic
2 cans of green chilies
Bag of white beans (or use 3 cans)
1 bag frozen corn
oregano
cumin
allspice
cayenne pepper
8 oz cheese


What to do:

*IF YOU ARE USING CANNED BEANS YOU CAN SKIP THIS STEP!

1. Rinse and soak your white beans. Boil them for several hours until they are tender.

2. Boil your chicken, we used just one big chicken breast. The recipe calls for 2 pounds, but we did not use that much and it was still really good. Keep the broth and use it! Cut up your chicken when cooked, remove bone, set aside. I added just a bit more of broth to mine.



3. Dice up your onion and put it into a soup pot. Add olive oil and saute for 5 minutes, until tender.



4. Add your canned chilies (and spices) to the pan and continue to saute. It will smell delicious!







5. Add the chicken and broth to the onion/chilies and stir.




6. Add the beans.

7. Cook together for 15-30 minutes.

8. Add the corn and cook again for 15 minutes.



9. Add half of the cheese and stir.

Serve in bowls with cheese sprinkled on top. Also good with a bit of sour cream.





We ate this with home made flax rolls and we had apples with peanut butter as a side dish.

It was delicious!

Sunday, February 21, 2010

Tasty Green Meal Plan and Grocery List

I get excited pretty easily, I am kind of like a dog I guess. So, it should be no surprise that I am excited about this weeks meal plan. I think it is going to be a good mix of healthy and not so healthy, hearty and not so hearty.
Best part is the entire meal plan cost me under $60 this week at the grocery story and that includes breakfast, lunches, and snacks for our family.

Here is the meal plan:

Monday~ White Bean Chicken Chili and Rolls
Tuesday~ Keilbasa, Saffron Rice, and Green Beans (Blueberry muffins too)
Wednesday~ Lentil Soup and corn bread
Thursday~ Cook out chili hotdogs (Yes, I KNOW it is winter!), home made french fries, and applesauce.
Friday~ Breakfast Casserole


Here is the grocery list:

Monday~ White Bean Chicken Chili and Rolls
Olive oil
2 onions
garlic
oregano
cumin
cayenne
allspice
2 cans of chopped green chilies (4 oz each)
chicken
4 cups chicken broth
3 cups of white navy beans (canned or fresh)
1 bag of frozen corn
8 oz cheese
TIP: Use chicken breast, boned, and boil it. Cut up the meat for the soup and use the broth rather than buying broth! :)


Tuesday~ Keilbasa, Saffron Rice, and Green Beans (Blueberry flax muffins too.)
Keilbasa (We like all beef)
Saffron Rice (one small package goes a long way)
Fresh snap beans
(Tip: We save the leftover rice and put it into tortillas the next day with black beans for lunch.)


Wednesday~ Lentil Soup and corn bread
1 Onion
2 carrots
2 celery stalks
Garlic
1/2 crushed tomato puree
2 cups of lentils
4 cups of chicken broth
1 bay leaf
thyme
1 cup of diced Kielbasa (use leftovers from last night!)
1 tbs balsamic vinegar


Thursday~ Cook out chili hotdogs (Yes, I KNOW it is winter!), home made french fries, and applesauce.
Hot dogs
Buns
Can of Chili with beans
Potatoes
Olive oil
apples
cinnamon
(firewood, winter coats, and gumption!)

Friday~ Breakfast Casserole
Onion rolls (regular can be used too, so can simple old bread!)
Sausage
1 package Cream cheese
Six eggs
8 oz cheese