Sunday, January 9, 2011

01.09 Sunday Spread

Sunday
Total: $4.99
**Crockpot recipe
**Vegetarian
Smashed Potato Soup (from BHG.com)
  • 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes (red potatoes $2.99 from Target)
  • 1/2 cup chopped yellow and/or red sweet pepper (stocked in pantry)
  • 1-1/2 teaspoons bottled roasted garlic(stocked in fridge)
  • 1/2 teaspoon ground black pepper (stocked in pantry)
  • 4-1/2 cups chicken broth (I use bouillon cubes from Sam's Club)
  • 1/2 cup whipping cream, half-and-half, or light cream ($1)
  • 1 cup shredded cheddar cheese (4 ounces) ($1 from Target a few weeks ago and stored in freezer)
  • 1/2 cup thinly sliced green onions ($1)
  • Sliced green onions ((optional)
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Monday
Total: $5.49
Chicken Curry
  • 2 large chicken breasts ($2)
  • Curry powder (stocked in pantry)
  • Paprika (stocked in pantry)
  • 1 can cream of mushroom ($.25 on sale with coupon at Rainbow a few weeks ago)
  • 1 can cream of celery ($.25 on sale with coupon at Rainbow a few weeks ago)
  • 1 cup sour cream ($.50 from Rainbow a few weeks ago)
  • Mushrooms ($1.49 at Target)
  • Egg Noodles ($1)
Brown chicken with salt, pepper and paprika.  Place in baking dish.  Sprinkle with curry powder.  Pour soups over chicken.  Bake at 350 degrees for 1 hour.  Stir in sour cream and mushrooms.  Bake for 20-30 minutes.  Serve over hot noodles.


Tuesday
Szechwan Chicken
  • 1 T soy sauce
  • 1 t grated fresh ginger
  • 1 t chile oil
  • 1/2 t sugar
  • 1/2 cup flour
  • 1 T oil
  • 4 chicken breast halves
  • 1/4 cup apricot preserves
  • 1/4 cup chicken broth
In a small bowl, stir together soy sauce, ginger, 1/2 t of the chile oil, and the sugar.  Set aside.

Place flour in shallow bowl.  Brush both sides of chicken breast half with soy sauce mixture; dip in flour to coat.  In large nonstick skillet, heat cooking oil over medium-high heat.  Add chicken, cook 8 to 10 minutes or until tender and no longer pink, turning once.  Remove chicken from skillet; cover and keep warm.

Add apricot preserves, chicken broth, and remaining 1/2 t chile oil to skillet.  Cook and stir over medium heat until preserves melt and mixture is heated through.  Spoon sauce over chicken.


Brown rice (.34 from Rainbow a few weeks ago)


Wednesday
Total:
Sesame Chicken Salad (from BHG.com)
  • Salad Greens (1/2 package $2)
  • 2 cups shredded or chopped cooked chicken ($1 - I used one large chicken breast)
  • 1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
  • 2 green onions, sliced (stocked in fridge from a previous recipe)
  • 1/4 cup sliced radishes (we don't like these, so we aren't using them)
  • 1/2 cup orange juice (stocked in freezer, made concentrated juice)
  • 1/4 cup rice vinegar or white vinegar (stocked in pantry)
  • 1/2 teaspoon toasted sesame oil (stocked in pantry)
  • 1/4 teaspoon black pepper (stocked in pantry)
  • 1 1/2 teaspoons sesame seeds, toasted* (stocked in pantry)
In a large bowl combine the salad greens, chicken, baby corn, green onions, and radishes.

For dressing, combine the orange juice, vinegar, sesame oil, and pepper. Cover and shake well.

Pour dressing over greens mixture; toss gently to coat. Divide greens mixture among 6 salad bowls. Sprinkle with sesame seed.

Makes 6 servings.

For smaller portions, mix the salad items and dressing together individually.  The remaining can be used for leftovers.
*Note: To toast sesame seed, in a nonstick skillet cook and stir sesame seed over medium heat about 1 minute or just until golden brown. Watch closely so the seeds don't burn. Remove from heat and transfer to a bowl to cool completely.


Thursday
Enchiladas
  • 1 lb. ground beef ($2.49 from Osseo Meat Market)
  • 1 small onion (stocked in pantry)
  • 1 (10 3/4 ounce) can tomato soup (stocked in pantry - $.25)
  • 1 (10 ounce) can mild enchilada sauce
  • 8 flour tortillas
  • Cheddar cheese
  • Lettuce
  • Tomato
Cook beef and onion in large skillet over medium-high heat until meat is browned.  Drain and return to skillet.  Stir soup and enchilada sauce into meat mixture.  Spread 1/4 cup meat mixture onto each tortilla.  Sprinkle with cheddar cheese.  Roll up tortillas.  Place, seam side down, in a greased 13x9 baking dish.  Pour remaining meat mixture over tortillas.

Cover and bake at 350 degrees for 20 minutes.  Uncover and sprinkle with cheddar cheese.  Bake for 5 more minutes or until cheese melts.  Serve with various toppings - lettuce, tomatoes, avocados, onions, etc.


Beans and Rice


Friday
Total: $6
Crunchy Onion Chicken
  • 2 cups French fried onions ($2 during the holiday season)
  • 2 T flour (stocked in pantry)
  • 2 large chicken breasts ($2)
  • 1 egg beaten (stocked in fridge)
Crush fried onions with flour in plastic bag.  Dip chicken in egg.  Coat in onion crumbs.  Press firmly to adhere.  Bake at 400 degrees for 20 minutes or until done.


Wild Rice ($2)


Saturday
Total:
**Vegetarian
Mostaccioli
  • 1 box Mostaccioli or Penne noodles – cooked and drained
  • 1 – 29 oz can Tomato Sauce
  • 1 – 15 oz can Diced tomatoes
  • 1 pound shredded Mozzarella ($1.99)
  • Italian Seasoning, Garlic powder, salt and pepper to taste (stocked in pantry)
Toss together the cooked noodles, tomato sauce, diced tomatoes, seasonings, and 1/2 of the cheese in a large mixing bowl.

Pour into a 9 x 13 baking dish (sprayed with nonstick coating), then top with the rest of the cheese. Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly and begins to golden.

Bread
Salad

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