Meal Plan - January 18 - January 31

Monday - dinner at Steve's Dad's

Tuesday - Chicken curry with pea pods & carrots (I cheat & use a mix)

Wednesday - Broiled Tilapia, oven fries & peas

Thursday - Leftovers

Friday - Porcupine Meatballs & potatoes w/green beans

Saturday - potential dinner out

Sunday - Tacos

Monday - Leftover tacos

Tuesday - Tater-Tot Hotdish

Wednesday - homemade piza

Thursday - broccoli quiche

Friday - Beef Stew

Saturday & Sunday - Steve & I in Grand Marais!

I think I am saving ALMOST HALF on my grocery bill by shopping & planning for two weeks at a time. I thoroughly stocked the freezer, fridge & pantry yesterday (General Mills cereals for $1.98; Corn Pops for $1.75; gallon of milk $1.98; chicken & ground turkey on sale!) and I have ingredients to make the above meals - plus a couple of extras - and I only spent $130. That is what I was spending sometimes for ONE week. Granted we have to make special trips during the week - primarily for milk (we now go through 2 gallons of 1% milk a week) but also for lunch meat, a few fresh fruits/veggies & whatever I'm craving (haha) but we did that when I was doing a 'big' shopping every week too. I'm excited about saving money! Only saved $12 in coupons yesterday but hey - I'll take it!

Meal Plan - January 4 - January 17

In an effort to live more frugally, I'm going to try to go to the grocery store every other week instead of every week. Why is it when you run in for something "quick" (like lettuce or milk) you end up with another $50 worth of groceries? It must end!

(I understand these menus are pretty boring & not too creative...but at least we'll have meals for two weeks...and the thinking part is already done.)

Week One
Monday - Rotisserie Chicken
Rice-a-Roni
Green Salad

Tuesday - Chicken Ala King
Salad

Wednesday - Pork Chop Potato Bake
Fresh Asparagus

Thursday - Easy Lasagna
Salad
French bread

Friday - Amy's Pot Pies

Saturday - Leftovers

Sunday - Pigs in a Blanket
Mixed veggies

Week Two

Monday - Creamy Chicken Italiano
Green Beans

Tuesday - Squash Soup
Crusty bread

Wednesday - Leftovers

Thursday - Homemade pizza

Friday & Saturday - TBD as I have a film shoot

Sunday - Mac & Cheese
Vegetables

Chicken A La King

(adapted) from Allrecipes.com

1 Cup (more or less) frozen peas
1 Cup (more or less) frozen carrots (or baby carrots chopped & slightly boiled)
1/2 C. butter
1/2 C. all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp chicken bouillon powder
1 1/2 C milk
1 1/4 C hot water
4 cooked, boneless chicken breast halves, chopped (or in my case, leftover chicken from last night's rotisserie meal)

1. Cook butter, carrots & peas together over medium heat for 5 minutes or until peas are thawed & butter melted.

2. Blend in flour, salt & pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, milk & water. Heat to boiling, stirring constantly. Boil & stir for 1 minute.

4. Stir in chicken. Heat through.

Serve over Baking Powder Biscuits



**I found this sauce to thicken up very very nicely, to not stick/burn to the bottom - and I didn't have to "stir constantly." The original recipe calls for canned mushrooms & fresh green peppers, but I prefer peas & carrots instead.

Butternut Squash Soup

From HelenJane.com

Ingredients
2 large butternut squashes worth of squash that’s been de-seeded and cut into half.
1 tablespoon olive oil for oiling the squash
1 tablespoon kosher salt
1 teaspoon pepper
3 cups chicken stock
4 tablespoons honey
1 teaspoon minced ginger
1/2 cup of heavy cream
1/4 teaspoon nutmeg

Directions
Preheat the oven to 400°F.

Season the squash with the salt and pepper. Drizzle with olive oil. Lay the squash flesh side up on a large pan.
Roast for about 30 to 35 minutes or until the squashflesh is soft.

Scoop the flesh from the skin into a soup stockpot.
Add the chicken stock, honey, and ginger.

Turn the heat to high, bring the mixture to a boil and then turn down to low to simmer.

Puree soup either using an immersion blender or a blender or a food processor.

Put the soup back in the stockpot and stir in the cream. Return the soup to a low simmer.

Season with salt, pepper, and nutmeg to taste. If you want to get fancy, serve with deep fried sage leaves.