01.30 Sunday Spread

Sunday
French Fries
California Wraps

• Avocado
• 1 T. Sour Cream
• 1/2 t. Lemon Juice
• 1/8 t. Salt
• Tortillas
• Lettuce
• Tomato
• Green Onions
• Turkey
• Sprouts
• Cheese

 Dice tomato and green onions.  Mash avocado, stir in sour cream, lemon juice and salt.  Spread mixture on tortilla shells.  Cover with toppings and roll up.



Monday

Flat Bread Chicken Club

Tuesday
Fish Tacos


Wednesday
BBQ Chicken & Onion Pizza

• Frozen Cheese Pizza
• Add tomatoes, onion, cooked chicken with BBQ sauce

Thursday
Pizza Patties

• Ground Turkey
• 1/2 cup bread crumbs
• 1/2 cup green bell pepper
• 1/4 cup chopped onion
• 1 garlic clove, pressed
• 1 egg white
• 1 can pizza sauce, divided
• 1/2 cup shredded mozzarella cheese
• Bread
• Olive Oil
• 1 t. Italian Seasoning Mix

Combine turkey, bread crumbs, bell pepper, onion, garlic and egg white.  Add 1/4 of the pizza sauce.  Form into patties.  Cook 12-14 minutes in skillet until no longer pink.  Top with Cheese.  Bread each side of bread with olive oil.  Toast on skillet for 1-2 minutes.  Place patties on bread slices and top with remaining pizza sauce.  Microwave on high for 45-60 seconds.

Friday
Parmesan Chicken and Pasta


Saturday
Chicken Salad

01.23 sunday spread

Sunday
Chicken Salad

• Cooked chicken breast (left over from a few days ago)
• Salad Greens
• Various Salad Toppings

Monday
Homemade Mini Pizzas

• Pita Bread
• Pizza Sauce
• Cheese
• Toppings

Tuesday
Black bean tacos

• Cream cheese
• Black Beans
• Lime Juice
• Tortillas
• Taco toppings

Wednesday
Stir-fry with rice

• Broccoli
• Carrots
• Onions
• Bean Sprouts
• Chicken
• Teriyaki Sauce
• Rice

Thursday
Pizza Burgers
Fries

Friday
Fondue

Saturday
Dinner out

01.16 Sunday Spread

Sunday
Total:  $20 for the whole batch, which ends up being around 10 meals for us
Chicken Wild Rice Soup


Monday
Total: $3
Brown Rice (free from Rainbow a few weeks ago)
Stir-fry

• Chicken ($1 from Sam's Club)
• Broccoli ($1 from Target - I will only use half of the head of broccoli)
• Carrots ($1 from Target)
• Green Peppers
• Onions (stocked in pantry)
• Stir-fry sauce (stocked in fridge)

Tuesday
Total: $2.50
Chicken and Stuffing

• Chicken Breasts ($2)
• Stove-top Stuffing ($.50 on sale a while back)

Wednesday
Total:  $3
Spaghetti and Meatballs

• Turkey Meatballs ($2)
• Spaghetti Sauce ($1 from Rainbow last week)
• Noodles (free from Rainbow a few weeks ago)

Thursday

Sesame Chicken Salad (from BHG.com) (I didn't get a chance to make this last week)

• Salad Greens (1/2 package $2)
• 2 cups shredded or chopped cooked chicken ($1 - I use 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.




Friday
Tacos

• Black Beans ($.20)
• Ground Beef ($2.49)
• Taco Seasoning (stocked in pantry)
• Tortilla Shells ($.75)
• Toppings

Saturday
Out to dinner this night, but if you are looking for a dinner, I would try a crock pot lasagna.  Let me know if you have or find a good recipe.  We want to try this next week.

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