peelosophy

So far so good with getting back into cooking on a regular basis last week.  I really do love it and it is so much easier when I plan my menus – this post is my accountability, which I am thankful!

I’ve really been trying to stick to a grocery budget, so my meal options have been dictated by sales ads and what’s in my pantry already.  I felt like an 80-year old, when I actually got a rain check for chicken drumsticks that were on sale last week and Shop and Save was out of them.  I used it this week- I can’t believe I remembered it- and saved almost $4 on my chicken.  Is it sad this is something I get excited about?!?! I also get joy from reading my total savings that Shop and Save prints on the bottom of my receipts and then excitedly retell it to John when I get home.  He does not find the same excitement in this ritual as I.  Anyways, happy dinners this week to you!

Make sure to check out orgjunkie.com for more menu ideas!

Read more…

I know I’m totally late posting this – I’m surprised it didn’t happen sooner!

Let’s see, last week menus were yummy, although I did remember why we haven’t done Steve’s Mac and Cheese for a while, something wasn’t quite quite–sorry Steve!  I also shouldn’t freeze the Chicken Tetrazzini again, it didn’t turn out great.  We had the Oliver’s over for dinner Thursday night and did my regular Spaghetti and Meatballs but doubled everything but the noodles and it was an improvement.

Here’s what’s for dinner this week and you can check out other menu ideas at www.orgjunkie.com.

Read more…

Critiquing last weeks menu…I wouldn’t do the meatloaf recipe again.  I felt like it took double the time to cook and the inside was still a little mushy.  We like a firmer loaf around here with crispy edges.  It was the second time I did the Manicotti, although John and I love it, it was hard selling the boys on it each time.  I am going tot make it for some new parents in a couple weeks because it was yummy, a little different and easy to freeze.

There’s nothing new on the menu this week, except we haven’t done Steve’s Mac and Cheese for a long time so I don’t really remember it.

For more recipes, check out: orgjunkie.com

MONDAY:  Chicken Tetrazzini

TUESDAY: Chili and Cornbread

WEDNESDAY: Steve’s Mac and Cheese

1 – 16 oz package of elbow macaroni

1/4 cup butter or margarine

1 cup Velveeta cheese

1 cup cheddar cheese

1 egg

2 – 1/2 cups of 2 percent milk

Paprika for sprinkling on top

1.  Cook the elbow macaroni as directed.  Cut up butter into small pieces and place in the bottom of a 13×9 inch baking pan.

2.  Drain macaroni.  Place half of the macaroni over butter in baking dish; sprinkle half the Velveeta and shredded cheddar cheese on top of pasta.  Beat egg and milk with a whisk until well blended.  Pour half of egg mixture over ingredients in baking dish.  Repeat layers of Macaroni, cheeses and egg mixture.  Sprinkle with paprika.

3. Bake at 350 degrees for 15 minutes.  Remove from oven, stir until well blended.  Bake an additional 15 minutes or until golden brown.  Makes 16 (1/2 cup) servings.

THURSDAY: Chicken Paprikash; I am part Hungarian and this was a staple of my family growing up.  Just don’t tell my Mamama that I do it all in the microwave.

FRIDAY: Picnic at Jazz Band Concert at Early Years Center; probably PBJ, string cheese, fruit and some sort of yummy dessert.

SATURDAY:  Rachel and Steve’s Couples Shower

SUNDAY: Egg Noodle Lasagna

Hey! It’s kind of a weird week for menu planning because we may take a spontaneous trip out of town this weekend.  So I guess I’ll plan it and if we don’t eat it, you may see it on our menu for next week too.

Also, the Pesto Chicken Pasta I made last week, John said, “It was the best thing I’ve made in a long time.”  So you may want to try it.

MONDAY: Spaghetti and Meatballs, Salad, Rolls

TUESDAY: Chicken Chili and rolls

Chicken Chili

3 cans great northern or cannelloni beans, drained
2 cups cooked chicken, chopped
1 medium onion, chopped
2 medium red peppers, seeded and chopped
1-4oz can diced green chilies
3 cloves if garlic, minced
3 ¬Ω cups chicken broth
2 tsp. ground cumin
1 tsp. salt
1 tsp. dried oregano

1. Combine all ingredients in crock-pot.  Mix thoroughly.

2. Cover and cook on low 8 to 10 hours or on high for 4 to 5 hours.

WEDNESDAY: Homemade Pizza and salad

THURSDAY: Eggs to order, bacon and toast

FRIDAY: Date Night — eating out

SATURDAY: Pulled Chicken Sandwich and Home Fries

SUNDAY: Ground Beef and Tomato Manicotti (new recipe)