My total spent this week was only $55.00. I don't have to cook 2 nights this week, but I have to pay for Friday night's meal. I am just using the extra I saved and paying for Friday night's meal out of my grocery budget since I still have some left.
My monthly food totals have been dropping for awhile now while the food prices have gone up. How is that? Stockpiling! I have taken a bit each week out of my food budget for the weekly deals and started getting multiples when I can. It is starting to pay off because I am spending less for my food now.
Take for example, just this week I got 6 bags of salad, 8 bags of tortillas, and 3 bags of frozen veggies for $1.50. The tortillas will be going in the freezer for future use. Now I can take that money I usually spend on these and use it to stockpile on the next deal. While i'm really not trying to drop my budget any lower, it is nice to know that I could if I had to.
Monday: Baked Oatmeal
Tuesday: Waffles and yogurt
Wednesday: Omelettes and yogurt
Thursday: Muffins and Sausage
Friday: Pancakes and fruit
Saturday: Eggs, hashbrowns, and a meat
Sunday: Country ham and gravy over biscuits
Tuesday: Hot dogs, mac & cheese, and a veggie
Wednesday: Homemade chicken noodle soup
Thursday: sandwiches and fruit
Friday: Pizza rolls and green beans
Sat and Sun: We either eat leftovers, or a salad, or sandwiches
Monday: Carrots dipped in ranch
Wednesday: Banana Bread or homemade bread drizzled with butter and honey
Thursday: celery dipped in ranch or peanut butter
Friday: Tortilla wraps---> Filled with peanut butter, banana, and/or honey
Monday:--->this is one of our favorite meals!
Mini meatloaf patties
Cheesy cauliflower casserole
Chili cheese enchiladas
4-H barnyard bash--->I don't have to cook!
Crawfish boil!!--->We do this every year
Mini Meatloaf Patties:
EVOO in pan
2 lbs. ground beef
1 tsp. sage
1 T. Dijon mustard
2 T. Worcestershire sauce
Parmesan cheese- for breading
Place meat in a bowl. Place egg and parmesan cheese in bowl. Place sage in bowl. Place Worcestershire sauce in bowl. Cut up and place onion in bowl. Place Dijon mustard in bowl. Place salt and pepper in bowl. Mix with hands well. Form in to patties or loaves. Score meat to do this. Place in pan over medium heat. Cook 6 minutes each side.
2 bags of radishes
2 T. butter
1 T. red wine vinegar
2 T. sugar
1-1½ cups chicken stock
Salt and pepper
Cut ends off of radishes. Put butter and radishes in pan (cold). Place red wine vinegar in pan. Put splenda in pan. Pour chicken broth in pan; then add salt and pepper. Place onion in pan. Cook over medium heat to reduce liquid. After liquid starts to reduce, uncover and turn heat up to high to finish reducing liquid. Garnish with chives
Salt- as much as needed
2 bags of cauliflower
2 cups of heavy cream
4 ounces cream cheese
1 T. Dijon mustard
2 cups shredded cheddar cheese
1 cup of cheddar cheese for topping
½ tsp. black pepper
½ tsp. garlic powder
Preheat oven to 375 F. Bring large pot of water to a boil. Season the water with salt. Cook cauliflower in the boiling water until crisp-tender, about 5-7 minutes. Drain and pat well with paper towels. Transfer cauliflower into dish. Pour heavy cream in large saucepan and bring to a simmer. Whisk in cream cheese and mustard until smooth. Stir in 2 cups of cheddar cheese, salt, pepper and garlic and whisk until cheese melts. Remove from heat and pour over the top of the cauliflower. Stir to combine. Top with remaining 1 cup of cheese. Bake until cheese is browned and bubbly hot, about 15 minutes.