Archive for November, 2009

Menu Plan Monday – November 30, 2009

We have ham, chicken and potatoes on hand, so that’s what we’ll be eating this week. Another $0 grocery week! It doesn’t get any better than that. 

 

 

Monday

Supper: Pasta alfredo with ham, green beans

Tuesday
Supper: Chicken Parmesan, baked potato, corn

Wednesday
Supper: Hot ham and cheese sandwich, vegetable soup

Thursday
Supper: Chicken fingers, homemade fries, green beans

Friday
Supper: Leftovers

Saturday
Supper: Ham, mashed potatoes, corn

Sunday
Supper: Spaghetti and meatballs

Menu Plan Monday – November 23, 2009

I only have to cook three meals this week, woohoo! I’ve included the recipes, which all came from http://www.allrecipes.com, an excellent place to get new recipes. The best part of this week is that I already have everything on hand, so my grocery bill for the week was $0!

 

 

 

 

Monday
Supper: Butter Beef over pasta, green beans

* 1-1/2 pounds cubed beef stew meat
* 1/4 cup butter
* 1/2 (1 ounce) envelope dry onion soup

Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. Serve over pasta.

Tuesday
Supper: Tomato and Bacon Pasta Bake

*18 ounces rotini pasta
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 cup bacon, chopped
* salt and pepper to taste
* 1 (10.75 ounce) can condensed tomato soup
* 1 1/2 cups shredded Cheddar cheese, divided
* 1/2 cup milk

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large saucepan or skillet, add onion, bacon, salt and pepper. Cook until bacon is crispy and onion soft. Pour in tomato soup and stir; bring to boil. Stir in Cheddar cheese until melted and thick.

Combine sauce with pasta in a baking dish, trickle milk down the sides of the dish and stir slightly. Sprinkle with remaining cheese. Place under the oven broiler until sauce is thick and cheese browned.

Wednesday – Saturday
Traveling for Thanksgiving!

Sunday
Supper: Nicole’s Accident Chili

* 1 pound ground beef
* 1 teaspoon onion, chopped
* 1 (16 ounce) can red kidney beans, drained
* 1 (46 fluid ounce) can canned vegetable juice
* 1 (8 ounce) can tomato sauce
* 1 (6 ounce) can tomato paste
* 1 (14.5 ounce) can stewed tomatoes
* 2 teaspoons salt garlic powder to taste
* ground black pepper to taste

In a skillet over medium heat, brown the ground beef and cook the onion until tender. Drain grease.

In a pot, mix the beef and onion, beans, vegetable juice, tomato sauce, tomato paste, and tomatoes.

Season with salt, garlic powder, and pepper. Bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring occasionally.