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. 




Supper: Pasta alfredo with ham, green beans

Supper: Chicken Parmesan, baked potato, corn

Supper: Hot ham and cheese sandwich, vegetable soup

Supper: Chicken fingers, homemade fries, green beans

Supper: Leftovers

Supper: Ham, mashed potatoes, corn

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, 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!





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.

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!

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.