Happy New Year!!!!
This month, let’s have some more participation from you wonderful people. If you try a recipe and like it, come back and like it on the blog! If you made some changes when you made something, leave a comment and let us know what you did to improve it. If you find something you really like, please share it on facebook or pinterest! Spread the word! Once I get 100 followers, we’re going to have a give away. Let’s see if we can hit that this month 🙂 You guys are awesome. I hope this blog helps lighten your load a bit and saves you some moo-la.
Also I’ve made a change on the calendar! For those of you who have bigger families and don’t have enough leftovers to do 2 additional dinners, I’ve added an optional 5th meal to the week. You’ll find these on Saturday and marked with an *. The shopping list for these additional meals can be found at the bottom of the regular list. I won’t be making these as part of my meal plan so they aren’t included in my $100 a month budget. But in case you need them, here they are!
(blog post continued below the calendar)
Have you noticed that New Years just isn’t that great when you have children? Where we live, once the clock hits midnight, people are out doing fireworks, shooting guns, yelling, and banging on pots. I have 2 little kids that go to bed at 8:30 and all of the racket wakes them up. Ya. So NOT cool. Just once, I’d love to retaliate by waking up at 6 AM and going outside banging on my pots and yelling “Happy New Year!!” Just to see how they like it. I mean, it’s just as much a new year at 6:00 in the morning as it is at midnight, right? 😉 Anywho, now that you all know that I’m the grinch of New Years celebrations, let’s move on…
What an amazing year! We were so blessed (especially to have such a healthy, happy new baby!) and I can’t wait to see what 2014 brings. One big thing for this year is that my husband will graduate with his master’s degree. (Only 131 more days! You can do it, Honey!!!)
Happy New Year!! I hope it’s a great year for you!
Click here for January’s Meal Plan
- Butter 2 sticks
- Cottage cheese 3 cups
- Cream cheese 8 oz
- Milk 5.5 cups
- Sour Cream 1 cup
- Land O Lakes® Garlic & Herb Sauté Express® square (This is a roll-over ingredient from last month) 1
Dairy – Cheese
- 1½ cup shredded parmesan cheese
- 6½ cup shredded cheddar cheese
- 5 cups shredded mozzarella
- Milk 2/3 c
- Ground beef 7 lb
- Ground pork 1 lb
- 1 piece of steak, thinly sliced
- Bacon 12 slices
- Chicken breasts 14
- Ham for cubing about 2 lbs
- Pork sausage 1 package (12 oz)
- Chicken breast 3
- Penne Pasta 2 boxes
- No-boil lasagna noodles 12
- 1 box angel hair pasta
- Pasta – linguini or fettuccini, 12oz
- Beef broth 3 cans OR 4 large beef bouillon cubes
- Black beans, 1 can
- Chicken broth 16 cups
- Cream of Chicken Soup 1 can
- Kidney beans 16 oz can 1-2
- Refried beans 2 (16 oz) can
- Tomato sauce 1 (15 oz) can
- Tomato Sauce 8 oz
- Tomatoes 2 – 16 oz can stewed
- Tomatoes can of 28 oz crushed
- Tomatoes with green chiles, 1 can (10 oz) (Rotel)
- White beans, 1 (15 oz) can (like navy)
- Baked beans 1 can (16 oz)
- Bell pepper (any color) ¾ cup chopped
- Red bell pepper 1
- Green Pepper ¾ c.
- Broccoli – 1 ½ cups chopped
- Carrots, 8
- Celery, 6 stalks
- Garlic 4 bulbs OR garlic powder
- Green onions, Two Bunches, sliced – 4
- Lemon – 2 teaspoons juice from 1 lemon
- Onion 7 medium (or substitute onion powder)
- Red potatoes
- Romaine lettuce 2 heads
- Russet potatoes 3 – 4 medium
- Spinach – 2 bunches
- Zucchini – 4
- Capers, Optional
- Taco Seasoning 2 packets or 1.5 oz
- Chicken broth 2 quarts or 8 c. water + 8 tsp. chicken bouillon
- Dry ranch dressing mix (from 1-oz package) 2 teaspoons
- Caesar dressing
- Cornmeal 1 cup
- Dijon mustard 2 tablespoons
- Dried split peas, 1 lb.
- Fresh rosemary leaves – 1 tablespoon chopped
- Frozen spinach (thawed) 10 oz
- Garlic-herb croutons 2 bags
- Pancakes or waffles or toast
- Panko bread crumbs ½ c
- Pillsbury® Grands!® Flaky Layers refrigerated original biscuits1 can (16.3 oz)
- Pillsbury® refrigerated classic pizza crust 1 can
- Salsa 1½ c
- Taco shells 12 hard
- Tortillas – burrito size
- Tortillas flour 6 (10-inch)
- Barbecue sauce ½ cup
- Bisquick mix 2 cups
- Chicken broth 4 cups
- Hamburger buns, (I just use bread)
- Bay leaf 3
- Cayenne pepper
- Chili powder
- Dried basil
- Dried oregano
- Dried parsley
- Garlic powder
- Italian seasonings
- Onion powder
- Red pepper flakes
- Smoked paprika
Common Pantry Items
- Baking powder
- Cornstarch 2 Tbs
- Vegetable Oil
- Olive Oil
- Brown sugar
- Yeast 1 TBS
- Egg 2 dozen
- Ketchup 1 cup
- Soy sauce
- Teriyaki Sauce
- White Rice 1 c
- Worcestershire sauce
- 1 lb. dried split peas, rinsed and sorted
- 2 quarts chicken broth or 8 c. water + 8 tsp. chicken bouillon
- 1 lb. ham diced into small pieces (perfect for left over ham!)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1/2 tsp. marjoram
- 1/2 tsp. smoked paprika
- pinch of thyme
- 1 bay leaf
Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 4 hours. You can also cook it on high until it starts to boil and then turn the setting on low until you’re ready to serve the soup. Top with garlic croutons.
Slightly adapted from http://www.ourbestbites.com/2011/01/split-pea-soup-with-ham/
- ½ c panko bread crumbs
- 1 c buttermilk OR 1 cup milk mixed with 1 TBS vinegar
- 1 lb ground beef
- 1 lb ground pork
- 1 egg, lightly beaten
- ¾ c minced onion, pressed between paper towels to remove excess moisture (or 1 tsp onion powder)
- ¼ c capers, chopped (optional)
- 2 tablespoons dijon mustard
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- 1 TBS dried parsley
- 3 TBS butter
- 1/3 c flour
- 3 c low-sodium beef broth OR 3 c water and 2 small cubes of beef bouillon
- 3-4 TBS milk, optional
- Salt and pepper to taste
- Serve with: Boiled red potatoes tossed in butter
- Line a rimmed baking sheet with aluminum foil (seriously, doing this saves a lot of scrubbing time later!)
- Combine bread crumbs and buttermilk in a large bowl. Let stand for 10 minutes.
- Add beef, pork, egg, onion, capers, mustard, salt, pepper, garlic, and parsley. Combine with your hands.
- Scoop tablespoon-sized portions and roll into balls. Place on baking sheet. Broil 10-12 minutes on low or until they are brown on top.
- While meatballs are browning, melt butter in a large saucepan over medium-low heat. Add flour and whisk until smooth.
- Add 1 cup beef broth and whisk together until completely smooth. Add remaining beef broth and increase heat to medium so it starts to simmer and thicken.
- Simmer for 15 minutes, remove from heat and stir in milk or cream if you want.
- Season with additional salt and pepper, if needed.
This is my budget-friendly adaptation from Our Best Bites “Savoring the Seasons” Swedish Meatball recipe. This cookbook is amazing!! You need it. Buy it here.
Time: 30 minutes
Makes: 4 servings
- 1-2 boneless skinless chicken breasts
- 1 Land O Lakes® Garlic & Herb Sauté Express® square (This is a roll-over ingredient from last month)
- 1 prepared pizza dough recipe
- 1/2 cup baby spinach leaves
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Cheddar cheese
1 Heat oven to 450°F.
2 Prepare dough recipe.
3 While dough is rising, cut chicken into bite-sized pieces.
4 Melt Sauté Express® square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
5 Add chicken and sauté 4-5 minutes or until chicken is no longer pink.
6 Roll out dough on a pizza pan.
7 Brush liquid from pan over pizza crust. Top with spinach, chicken and cheeses.
8 Bake 10-12 minutes or until cheese melted.
This recipe is slightly adapted from this recipe here.
- ½ c Caesar dressing (for marinating)
- Caesar dressing (for tossing)
- 2 chicken breasts
- 2 heads romain lettuce
- ½ cup shredded parmesan cheese (plus more for topping)
- Garlic-herb croutons
- Place chicken in a ziploc bag. Add ½ c caesar dressing. Let marinate for as little as 30 minutes – 6 hours.
- Preheat grill to medium heat or just plug in your George Foreman 😉
- Remove chicken breasts from marinade and let excess drip off. Grill chicken 4-5 minutes on each side until cooked through. Remove from grill and let rest at least 5 minutes before slicing. Let cool to room temperature and store in fridge until ready to use.
- Wash and dry lettuce and tear into bite sized pieces. Place in large bowl and add parmesan cheese, croutons, and prepared chicken.
- Toss with dressing to taste. If you’d like, add additional cheese and pepper to each serving.
This recipe is adapted from the Grilled Chicken Caesar Salad recipe from Our Best Bites new cookbook “Savoring the Seasons”
Prep time: 20 minutes
Total time: 50 minutes
- 1 package (12 oz) pork sausage
- ½ cup chopped onion
- ¾ cup chopped bell pepper (any color)
- 10 eggs
- ¼ cup milk
- 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
- 1 teaspoon red pepper flakes
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 tablespoon vegetable oil
1 Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
2 In large bowl, beat eggs and milk. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
3 Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
4 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.