Sunday, January 2, 2011

01.02 Sunday Spread

Each Sunday, I will post our family's weekly menu with some of the best deals on groceries.

Sunday
Total: ($5.09 plus leftovers for Monday's lunch)
Tacos
  • Hamburger $2.49 at meat market (Osseo Meats 10 lbs. for $24.90)
  • Beans $.10
  • Taco seasoning (I buy this for around $5 at Sam's Club for a huge container, so it is just pennies for a meal) 
  • Lettuce (romaine lettuce $.25 for the few leafs from one head I used)
  • Tomato (probably around $1)
  • Cheese (entire bag $2 at Target minus $.75 printable Q)
  • Chips (free from Rainbow two weeks ago)

Monday
Total: $3.50
Guiltless Oven-Fried Chicken
  • 1 cup low-fat mayonnaise (stocked in fridge)
  • 1 tablespoon garlic powder (stocked in pantry)
  • 1 tablespoon paprika (stocked in pantry)
  • 1 teaspoon chili powder (stocked in pantry)
  • 3 tablespoons water
  • Salt and pepper to taste
  • 2 chicken breasts ($2 purchased from Sam's Club for $12 Member's Mark bag)
  • 2 cups bread crumbs (stocked in pantry from Christmas meals)
Pre-heat over to 350 degrees.  Combine first four ingredients.  Add water 1 tablespoon at a time to create whipping cream consistency.  Season with salt and pepper.  Add chicken and cost well with mixture.

Coat nonstick baking sheet with cooking spray.  Coat chicken in bread crumbs.  Place chicken on baking sheet, coat with cooking spray.  Bake for 20-25 minutes or until chicken in browned and cooked through, turning once.

Green Beans (free from Rainbow a few weeks ago)
Rosemary bread ($1.50 from Target - BOGO Q from register)

Tuesday
Total: $4
Shrimp and Pasta
  • 8 ounces angel hair pasta (free from Rainbow a few weeks ago)
  • 1 cup butter (stocked in freezer)
  • Shrimp (half bag - $4 not on sale)
  • Garlic (stocked in fridge)
  • 2 cups half and half (I will use 1% milk this week) (stocked in fridge)
  • Parsley (stocked in pantry)
  • Salt and pepper (stocked in pantry)
  • 3/4 teaspoon dried dill weed (stocked in pantry)
Cook pasta.  Melt butter over medium-high heat in skillet; add shrimp and garlic.  Cook until shrimp turn pink.  Remove shrimp and set aside.  Add half and half to skillet, bring to boil.  Reduce heat and simmer 15 minutes.  Add shrimp, parsley, dill weed, salt and pepper.  Serve over pasta.

Rosemary bread (already accounted for above)

Wednesday
Total:  $4
Nacho Chicken
  • 2 tablespoons mayonnaise (stocked in fridge)
  • 1/4 teaspoon salt (stocked in pantry)
  • 1/4 teaspoon Italian seasoning (stocked in pantry)
  • 2 chicken breasts halved ($2)
  • 3/4 cup crusted nacho tortilla chips ($2 in pantry)
  • 1 tablespoon butter or margarine, melted (stocked in freezer)
Combine first 3 ingredients spread on both sides of chicken.  Dredge in crusted chips.  Place chicken on lightly greased baking sheet.  Drizzle with butter.  Bake at 350 degrees in 20-25 minutes until chicken is done.

Frozen asparagus (free from Rainbow a few weeks ago)

Thursday
Total: $3.05
Turkey Burgers (purchased a while ago, maybe $2)
Buns (frozen, free from Rainbow a few weeks ago)
Fries ($.75 for portion)
Frozen corn ($.30 for portion)

Friday
Total: $1.30
Turkey meatballs ($1 for portion, on sale for $4 at Target a few weeks ago)
Marinara sauce ($.30 for portion)
Pasta (free from Rainbow)

Saturday
Total: $5 (approximately
Wild rice soup (I made this a while back and placed multiple containers in the freezer)

TOTAL for week:  $25.94 or $3.71/meal

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