Archive for January, 2010

Menu Plan Monday – February 1, 2010

Well, last week’s plan to ‘steal’ recipes failed miserably, but for good reason. I lost my job on Tuesday. As a single mom of a 13 year old with little in the bank, I figured we were better off just eating what we had.

Thursday night my daughter, Jaiden, was distraught over the fact we were out of rice and almost out of oatmeal (her two favorite snacks, weird I know), so her school counselor referred us to the Backpack program – feed a family of four for 3-4 days. We stopped at the school’s food pantry (FP) and were allowed to choose 40 lbs worth of imperishable foods. The volunteers were so nice and made us feel comfortable, as uncomfortable as the situation was. Now we have oatmeal and rice. Lots of it! And Jaid chose a lot of other things she can eat as snacks.
We’ve always had enough in our pantry/freezer to eat for awhile, but finding things Jaid is happy to eat is sometimes a problem. My stress levels are super high but her’s don’t need to be, so I’m catering to her this week… Our menu is based on what we have and what she’ll eat. We did spend about $20 on groceries: meat, produce and dairy. With no job, I’ll be cooking breakfast. It’ll be whatever Jaid wants, but she has limited options.

Breakfast Choices
* pancakes and eggs
* eggs and toast
* cereal and toast

Monday
Supper: Pasta Alfredo (FP) with ham (on hand), green beans (on hand), Texas toast (on hand)

Tuesday
Supper: BBQ prime rib sandwich (everything on hand), homemade fries (10 lbs of Russet potatoes for $1.66!)

Wednesday
Supper: Leftovers

Thursday
Supper: Pork country style ribs (looking for a good recipe, we got 4 lbs of ribs for $5.00, but I’ve never cooked them before), canned pears (on hand), mashed potatoes

Friday
Supper: Spaghetti-Os (on hand) with hotdogs (we don’t usually buy hotdogs but Jaid noticed how cheap they were, good eye kiddo!), corn

Saturday
Supper: Leftovers

Sunday
Supper: Chicken drummies (on hand), homemade fries

Menu Plan Monday – January 25, 2010

I’m winging it this week. Actually, I’m going to steal my supper recipes from five other MPM bloggers (seven if I’m feeling adventurous). I don’t mind hitting the grocery store everynight, it’s on my way home. So I’ll be looking for meal ideas that include food I already have on hand and what’s on sale.

Check back to see who won ‘Choice of the Day’.

Monday
Supper: Leftovers

Tuesday
Supper: Country Ham and Macaroni Casserole from Cynthia at What’s for Dinner, #1 on the MPM links. I have everything on hand, so no groceries tonight!

Wednesday
Supper: Pink Pasta from The Happy Housewife, #27 at MPM, looks so good! All I need to buy is the heavy cream. It looks easy to make and I always have everything but cream on hand, so I hope it tastes as good as it looks.

Thursday
Supper:

Friday
Supper:

Saturday
Supper:

Sunday
Supper:

Pork Chops Paprikash

I’m not a big pork chop fan, but when they go on sale I still buy them. This is my all time favorite pork chop recipe and so simple to make. I found it in The Low-Carb Bible cookbook. It gets rave reviews everytime I serve it!

2 tsp butter
1 med onion, thinly sliced
1 1/4 tsp paprika
1 tsp garlic salt
1/2 tsp black pepper
4 (5-6 oz) bone-in center cut pork chops, 1/2 inch thick
1/3 c well drained sauerkraut
1/3 c sour cream

Preheat broiler.

Separate onions into rings. Cook in butter over med-high until golden brown and tender.

Mix 1 tsp paprika, garlic salt and pepper and spread over both sides of pork chops. Place pork chops in broiler pan.

Broil 4-5 inches from heat for 5 minutes. Turn; broil 4-5 minutes or until chops are barely pink in the center.

Combine onion, sauerkraut, sour cream and 1/4 tsp paprika. Spread the mix over pork chops and return to broiler for about a minute.

Menu Plan Monday – January 18, 2010

The only thing that frustrates me about MPM @ orgjunkie.com is that once I start looking through everyone else’s menus, I want to immediately put those recipes on my menu. There’s too much good food to cook and not enough time in the week!

 

Monday
Supper: Veggie night! Homemade onion rings, fresh green peppers and baked potatoes with your choice of toppings

Tuesday
Supper: Chicken and Rice Casserole (recipe suggested by #65 Photina’s at orgjunkie.com from last week), green beans

Wednesday
Supper: Pork Chops Paprikash and mashed potato cakes (my daughter and I will be experimenting with these, I’ll post the recipe Wednesday night if they turn out 🙂 )

Thursday
Supper: Leftovers

Friday
Supper: My daughter has a church function, so I’m on my own.

Saturday
Supper: Spinach ravioli with pesto sauce and veggie mix, Texas toast

Sunday
Supper: Chicken fingers, homemade fries (seasoned to order)

Menu Plan Monday – January 11, 2010

My ‘go to’ cookbooks have always been Betty Crocker and Better Homes and Gardens. This week I’m a Betty Crocker gal 😉 (I’m using my ’96 one this week.) Nothing about my menu looks simple to me, but I’m hoping it will give me and my daughter some extra ‘kitchen’ time and less TV time.

Monday
Supper: Ham Salad Sandwiches (my Mom’s recipe)

Tuesday

Supper: Stuffed Green PeppersRice Pilaf

Wednesday

Supper: Barbecued Roast Beef Sandwiches, homemade fries
* Beef in the freezer, all we have to do is make the BBQ sauce, cut the potatoes and deep fry them

Thursday
Supper: Scalloped Potatoes, ham slices, green beans
* Using ham from the freezer (we still have A LOT!)

Friday
Supper: Leftovers

Saturday
Supper: Hamburger Stroganoff, veggie mix

Sunday

Supper: Leftovers

Zesty BBQ Sauce

From my 1996 Betty Crocker Cookbook:

Throw this sauce together with 1 lb thinly sliced cooked roast beef and enjoy a great sandwich!

1/2 c ketchup
1/4 c white vinegar
2 tbsp chopped onion
1 tbsp Worcestershire sauce
2 tsp packed brown sugar
1/4 tsp ground mustard (dry)
1 clove garlic, minced

Heat all ingredients to boil over medium heat, stirring constantly; reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally.

Bulgur Pilaf

From my 1996 Betty Crocker Cookbook:

2 tbsp margarine or butter
1 small onion, chopped
1 c uncooked bulgur
2 c chicken broth
1/4 tsp salt

Cook onion in margarine over med heat until tender. Stir in bulgur and cook 5 minutes, stirring frequently. Sitr in broth and salt. Heat to boil, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes then remove from heat. Cover and let steam about 5 minutes.