I have a lot of food that I have stockpiled from all of the sales the past several weeks. My husband and I decided that it is time we started to use most of it and not buy as many groceries the next couple of weeks. I started this last week and only had to buy a couple of things such as milk, eggs, and cheese. This week I should only need to buy a little bit of fruit and milk. 

We have also decided that I have let my couponing and deal hunting get in the way of our whole food diet. I am going to try and see if I can continue to eat whole and/or organic with coupons and still remain within budget. I will let you know how things go. I am learning how important it is to eat with the seasons not only for nutrition, but also for budgeting.

Monday

Breakfast-Soaked oatmeal, fruit

Lunch-Millet,boiled eggs, corn

Dinner-Beef roast, sweet potatoes, homemade rolls

Tuesday

Breakfast-Homemade toast, eggs

Lunch-Beef roast, rolls, broccoli

Dinner-Crock pot chicken, acorn squash, pasta

Wednesday

Breakfast-Toast, plain whole milk yogurt with honey, fruit

Lunch-Home canned applesauce, chicken strips, veggie

Dinner-Bean and chicken burritos with homemade tortillas, veggie

Thursday

Breakfast-Soaked oatmeal, fruit

Lunch-Organic french fries, beef roast, fruit 

Dinner-Chicken and bean soup, veggie, and rolls

Friday

Breakfast-Moms group

Lunch-Tuna salad, fruit

Dinner-Pumpkin pancakes, eggs, fruit

Saturday

Breakfast-French toast or dutch pancake, fruit

Lunch-Chicken strips, egg noodles, veggie

Dinner-Soup and rolls

Sunday

Breakfast-Cereal and fruit

Lunch-Family lunch

Dinner-Chicken, rice, and veggie

Continue Reading

I am planning to keep things simple this week with lots of healthy, kid friendly meals. I do not need many groceries this week due to some of the great sales Kroger has been having the last couple of weeks. I will post my shopping trip later this afternoon after I go shopping.

Monday

Breakfast-Blueberries, yogurt, toast

Lunch-Roast turkey breast, green beans, and apple

Dinner-PB & J, peas, fruit (Daddy works late)

Tuesday

Breakfast-Crock pot oatmeal, raisins, bananas

Lunch-Couscous, boiled eggs, veggie

Dinner-Meat loaf, mashed potatoes (with cauliflower & zucchini), green beans

Wednesday

Breakfast-Eggs, with potatoes and fruit

Lunch-Homemade chicken nuggets breaded with squash, fruit, and rolls

Dinner-Potato soup, rolls, fruit

Thursday

Breakfast-Pumpkin pancakes

Lunch-Bean and cheese quesadillas, carrots,oranges

Dinner-Crock pot chicken and rice with veggies

Friday

Breakfast-Yogurt, homemade granola, fruit

Lunch- Mac and cheese with sweet potatoes snuck in and steamed veggies

Dinner-Stir fry with rice and veggies

Saturday

Breakfast-Egg fritata, fruit

Lunch-Mini pizzas with veggies in the sauce and homemade crust

Dinner-Apple chicken wraps with mixed veggies

Sunday

Breakfast-Toast and eggs with fruit

Lunch-Family lunch

Dinner-Leftovers

Continue Reading

We are trying to cut back our grocery budget just a little more so that we are able to pay off our student loans just that much faster. Sometimes it is a challenge to live different then the rest of our friends, but we know that if we live differently now we will be able to live differently then everyone else in the future and for the rest of our lives. What does just a couple of years matter in the large scheme of things.

Since I was able to stock up on so much last week I will hopefully not need to buy much more then the basics this week. We have been trying to have a beans and rice week 1-2 times a month. We have found that we actually don't get as sick of beans as we thought we would and we stay full longer. Since we are full we don't snack as much and we save money in more ways then one.

Monday

Breakfast-Pumpkin flax seed smoothies and fruit

Lunch-Homemade chicken nuggets, peas and fruit

Dinner-3 bean chili (with 1 lb beef to last one week) over rice, carrots, and cornbread

Tuesday

Breakfast-Crock pot oatmeal with bananas and peaches

Lunch-baked potatoes and chili, celery and carrots

Dinner-bean and cheese quesadillas, corn and fruit

Wednesday

Breakfast-Eggs and toast with pear butter

Lunch-Homemade fish sticks, green beans

Dinner-Lentil soup, homemade bread and mixed veggies

Thursday

Breakfast-Pumpkin flax seed pancakes and fruit

Lunch-Grilled cheese with snuck in sweet potato, tomato soup, carrots

Dinner-Bean and pasta salad with finger veggies and dip

Friday

Breakfast-Breakfast burritos and fruit

Lunch-Chicken nuggets, broccoli

Dinner-Taco salad with leftover chili and fruit

Saturday

Breakfast-"Chocolate" toast (this is what Madison calls cinnamon toast) and yogurt

Lunch-Leftovers

Dinner-Bean and chicken burritos with grilled zucchini

Sunday

Breakfast-Fritata with spinach and veggies

Lunch-Family dinner

Dinner-Beans and rice leftovers, mixed steamed California veggies

Snacks

Whole wheat, applesauce, flax seed, squash, and chocolate chip cookies. These are one of my strange concoctions that actually turned out not half bad. My daughter will eat anything in cookie form. These are also egg free.

Homemade salsa with lots of pureed veggies and chips

Grapes

Carrots

popcorn

Continue Reading

My church had an International Missions Banquet last night. I did not get to go because last night was Jackson's 1st birthday. Since I did not get a chance to try any of the food I bought one of the cook books and thought I would try some of them myself. My husband and I love to be creative and try new things. My 3 year old may not enjoy this week, but it is good for her to be exposed to different cultures. Breakfast and lunch is pretty typical. The dinners are where I get a little crazy this week. It will be interesting to see if I can make these meals and still remain healthy and frugal.

Monday

Breakfast-Oatmeal and raisins

Lunch-Turkey sandwiches, carrots, fruit

Dinner-Spanish rice and Spanish cornbread

Tuesday

Breakfast-Banana muffins, fruit

Lunch-Homemade fish sticks, peas, and fruit

Dinner-Fatousch salad (Greek salad), Penne with spinach and feta with chicken

Wednesday

Breakfast-Pumpkin smoothies

Lunch-Quesadillas with sweet potatoes or squash snuck in, oranges

Dinner-Tabouli with Mediterranean chicken (love tabouli!)

Thursday

Breakfast-Pumpkin scones with fruit

Lunch-Homemade chicken nuggets with squash snuck in, couscous, and mix veg

Dinner-Egyptian Koshari with North African carrots

Friday

Breakfast-Oatmeal, bananas

Lunch-Egg salad sandwiches, broccoli, fruit

Dinner-Ethiopian cabbage with Ethiopian chicken

Saturday

Breakfast-Eggs, pancakes, fruit

Lunch- Tomato soup, homemade bread, and celery

Dinner- Sambusa with rice and corn

Sunday

Breakfast-Turkey sausage bread with fruit

Lunch-Family lunch

Dinner-Traditional Punjabi chicken with rice and steamed veggie

I realize that this menu is not that helpful without the recipes to some of the meals. I plan to get them up later tonight, but for right now my daughter wants me to come snuggle with her. I think that is a little more important right now. So stay tuned for the recipes. Thanks ***Update- I have all the recipes for the international dinners linked. I may still add some of the breakfast and lunch recipes later***

Continue Reading

Chicken breast cut into pieces
2 can diced tomatoes

For Curry:
4-5 tablespoons oil enough to cover onions
1 large onion chopped
1/2 teaspoon coriander
1-2 jalapenos diced
1 clove garlic diced
1 tablespoon ginger paste
1 teaspoon garam masala (I do not know what this is)
1 1/2 teaspoons turmeric
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon cumin

Heat oil in a large pan or wok
Add onions and coriander seeds to cook over medium to low heat until onions are caramelized and soft
Drain most of the oil
Add jalapenos and cook just enough to soften the peppers
Add garlic, ginger paste, and all other spices and stir.
Add diced tomatoes and stir
Add chicken and simmer until chicken is cooked through.

As with any Indian curry you can add or subtract spices to increase the flavor and spiciness to you liking

This dish can be served with:
White or brown rice, nann or gram flour bread.

Continue Reading

1 tablespoon oil
2 teaspoons curry powder
1 (16 oz) jar salsa
1/2 cup sliced green olives
1/4 cup golden raisins
1/4 cup honey
2 pounds chicken breast, cooked

In a skillet heat oil over medium heat. Stir in the curry powder. Cook about 1 minute
Stir in the remaining ingredients and turn to coat.
Cover and cook about 5-6 minutes until bubbly and heated through.

NOTE: Make sure to use a mild salsa. It can get a bit spicy.

Continue Reading

Mix together:
1 cup yellow cornmeal
2 eggs
1 cup sweet milk
1/2 teaspoon baking soda
3/4 teaspoon salt
1 can cream corn

Saute':
1/2 pound ground meat
1 large onion

Drain and add:
1/2 pound cheddar cheese
3-4 jalapeno peppers

Cook until cheese melts

Pour 1/2 of cornbread mixture into a baking dish. Add meat mixture and top with remaining cornbread mixture.

Bake 1 hour at 350 F

Continue Reading

My mother used to make something like this all the time when I was growing up. Usually for Saturday lunch.

8 oz sausage (I use turkey)
3 cloves garlic, minced
4 oz grated mozzarella cheese
1/3 cup grated Parmesan cheese
1 tablespoon oregano
10 oz can pizza dough (I make my own in a bread maker)
1 large egg, beaten

Preheat oven to 350 F
Preheat skillet to medium temperature
Add sausage to the skillet along with garlic and oregano
Cook until sausage is brown
Remove from heat and spoon sausage on paper-lined place to drain and let cool
On lightly floured surface, roll pizza crust into a 8 x 12 inch rectangle
Top center of dough with sausage mixture and cheeses, overlapping. Enclose ends and brush with beaten egg
Bake on greased baking sheet for 20-30 minutes or until golden brown.
Cool slightly and cut into slices

Continue Reading

1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons cumin
2 teaspoon cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, diced
1 clove garlic minced
1 tablespoon flour
1 tablespoon water, or as needed
1 quart oil for frying

1.) Heat oil in a large skillet over medium heat. Add onion, leek, and garlic. Cook, stirring until the onions are transparent. Add beef and cook until about halfway done. Season with cumin, cardamom, salt, and pepper. Mix well, and continue cooking until beef has browned.

2.)In a small dish mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps and filling are used up.

3.)Heat the oil to 365 degrees F in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove to drain on paper towels.

NOTE: This is great served over brown rice as well.

Continue Reading

16 Chicken wings, split and tips discarded
1 onion chopped
2/3 cup soy sauce
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon ginger

Place chicken and onions in a soup pot and fill with enough water to cover, bring to a boil.

Preheat oven to 375 F. While the wings are cooking, combine the soy sauce, cinnamon, cloves, and ginger in a saucepan and warm over medium heat. When chicken is done, drain water (may be reserved for use as a broth) and pour in the soy sauce mixture. Stir to coat and place in a single layer on a cookie sheet.

Bake for 15 minutes or until the outsides are crisp. Baste with sauce as desired while cooking.

Continue Reading

For the international dinner menu plan I will make this without the beef

1 medium onion, diced
1/4 green bell pepper, diced
1 pound lean ground beef
1 (14.5 oz) can diced tomatoes
1 1/2 cups water
3/4 cup uncooked long grain rice
1/2 ketchup
1 teaspoon cumin
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped, fresh cilantro

While chopping onion and bell pepper, cook beef in a small soup kettle or Dutch oven.

Add onions and pepper to beef; cook until tender, about 5 minutes. Stir in tomatoes, water, rice, ketchup, cumin, Worcestershire sauce, salt, and pepper. Bring to a boil.
Reduce heat to low and simmer, stirring occasionally until rice is fully cooked, about 20 minutes. Stir in cilantro and serve

Continue Reading

1 Tablespoon olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 Tablespoons lemon juice
1/8 teaspoon salt
1/4 cup chopped, fresh parsley

Heat oil in a large skillet over medium heat. Add garlic, paprika, cumin, and coriander; cook; stirring until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice, and salt. Bring to a simmer.
Reduce heat to low, cove and cook until tender, about 5-7 minutes.
Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2-4 minutes.
Stir in the parsley.
Serve hot or at room temperature

Continue Reading

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1 inch cubes

Do not add liquid. The cabbage and potatoes release enough

Heat the oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15-20 minutes. Add the potatoes and cover.
Reduce heat to medium-low and cook until potatoes are soft, 20-30 minutes.

Continue Reading

8 oz penne pasta
2 Tablespoons olive oil
2-3 green onion, sliced
3 cups chopped tomatoes
1-10oz box frozen spinach
2 Tablespoons fresh basil, or 2 teaspoons dried basil
pepper to taste

Cook pasta according to box. Drain, save 1 cup pasta water
In a 2 quart pot saute' onion in oil until translucent
Defrost spinach, squeeze out the water
Add tomatoes, basil, pepper, and spinach to the onions and saute' only until heated through

Combine pasta with sauteed vegetables. Add cheese and continue to cook over low heat for a minute or two until the cheese is melted.

Add a little pasta water if it seems dry

Serve with crusty bread and a salad.

Continue Reading

3/4 cup brown lentils
4 cups water
3/4 cup uncooked long grain rice
1 cup elbow macaroni
2 tablespoons oil
2 large onions, chopped
4 cloves garlic, minced
1 (15.5 oz) can diced tomatoes
1/4 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Directions

1.)Cook the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils,and continue to simmer for an additional 20 minutes, or until rice is tender.

2.) Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain

3.) Meanwhile, heat the oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt, and pepper. Simmer over medium heat for 10-20 minutes

4.) In a large serving dish, stir together the lentils, rice, and macaroni. Mix in the tomato sauce until evenly coated.

Continue Reading

3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves (I often leave this out)
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, diced
3 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon sea salt
Pepper to taste
Pinch allspice

Pour boiling water over the cracked wheat, cover, and let stand for 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil, lemon juice, salt, pepper, and all spice. Add to wheat mixture and mix well.

Continue Reading

Lemon Dressing

1/4 c oil
2 Tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Salad

7 oz spinach torn into bite sized pieces (5 cups)
1 head Boston lettuce (4 cups) I plan to use romaine
1 4oz package feta
4 medium green onions, sliced
24 pitted olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced

In tightly covered container, shake all dressing ingredients.

In large bowl, toss salad ingredients and dressing, serve immediately

Continue Reading

This will be my first menu plan monday post. I hope that you will be able to find some inspiration to make your own weekly menus. They are so helpful in keeping the budget in line. I also feel that you can serve your families more nutritious meals this way. There is less temptation to go through the drive through if you have a plan. Thanks Organizing Junkie for hosting Menu Plan Monday.

I try very hard to serve my family only whole and organic foods. The organic part does not always happen, but I strive to at least feed them only whole foods. We do eat pre-packaged foods at times, but I try to keep it to a minimum. I am trying to find a happy medium between serving only organic, natural foods and staying within budget. I hope that you will join me on my journey.

Side note: I am currently working on an ebook that deals with this exact subject, how to feed your family whole foods on a budget. I plan to have lots of recipes. I will let you know when it is complete. Now on to this weeks menu.

I am afraid this menu is not one of my most exciting. I tried to keep it simple and use what we had and make it as frugal as possible. We often eat vegetarian meal, so if you are looking for a menu that uses little meat this is the one.

Monday:
Breakfast-Scrambled eggs, toast, and fruit
Lunch-Salmon sticks and peas
Dinner-PB&J, carrots (my husband works until 10:00 on Monday nights so I make a kids friendly dinner)

Tuesday:
Breakfast-Crock pot oatmeal, banana
Lunch-Homemade chicken nuggets (with a veggie snuck in see fish stick recipe for how to do this), green beans
Dinner-Tai chicken, brown rice, and mixed veggies

Wednesday:
Breakfast-Yogurt, fruit, toast
Lunch-Turkey sandwich on homemade bread, carrots, apples
Dinner-Vegetable soup with homemade biscuits

Thursday:
Breakfast-Cottage cheese (my kids love it!), fruit
Lunch-Baked potatoes, broccoli, cheese
Dinner-Red beans and rice, peas

Friday:
Breakfast-Egg in a hole, home canned applesauce
Lunch-Left over chicken nuggets, green beans, fruit salad
Dinner-Pasta with beans and veggies (I made up this recipe, it was so good) strawberries

Saturday:
Breakfast-Pumpkin pancakes, oranges
Lunch-Boiled eggs, mixed veggies
Dinner-Baked potato soup, homemade biscuits, and a green veggie

Sunday:
Breakfast-Cereal or toast with fruit (Something quick before church)
Lunch-We eat at my mom's every week with family
Dinner-Chicken stir fry with brown rice

Continue Reading