Monthly Meal Planning #2

Guess what??  It's back!!!

I've gotten lots and lots of requests after my last meal planning post so I thought it might be time to try it again.

But first, let me remind you all of a few things:
* I am a stay at home mom.  I make absolutely no monetary compensation for this blog.  I am simply sharing my meal planning strategy with you.

* NO,  I will not post my shopping list for you.  Why, you might ask?  First, because I make about 4 different lists and no one other than me would understand them.  And secondly, because you and I may not need the same things to make these recipes.  I have done meal planning for months and months, so I have a pretty good stock pile of my "most used" items.  If I gave you my shopping lists, you would certainly come home missing some ingredients.  Not to mention the fact that right now my shopping list looks like this:

* And then let's just be honest - I am doing most of the work for you through the planning and recipe.  Would it really be all that much for you to make your own list :)??

* I will not be taking a picture of my receipts and posting them on this blog.  Why (you ask again)?  Because it's my way of saying you're just going to have to trust me!  Again, I make nothing off of this blog (at least not yet!) so what motivation would I have to lie to you?  If I say I only spend $350 (this month I actually spent less!) on groceries for the month, then it's true.  Believe me or not, that's your call.  But please keep in mind that grocery costs can vary significantly from state and state and even from city to city.  However, I must add that I am an avid coupon clipper!

* YES, we DO eat vegetables!  These recipes are only for the main courses of our meals.  I buy fresh veggies in bulk (broccoli, cauliflower, brussel sprouts), divide them up into smaller freezer safe zip-lock bags and freeze them.

* YES, my kitchen is a hot mess on the days that I prepare and freeze all the meals.  Wanna see proof?

Yes, that's my youngest daughter crawling up on top of the coffee table while I cook.

It's definitely crazy around the house while I am preparing a month's worth of meals and trying to fit it all in my freezer (yes, we have 2).  However, knowing that I only have to do this ONCE a month is totally worth it!

General Guidelines:
- eat out once on the weekends - this may mean we order take out or drive through.  it is also used as a "flex" day in case we have a last minute change of plans and eat out earlier in the week - in that case, we would switch dates and eat at home on the weekend - clear as mud?

- we do breakfast for dinner usually once a week.  it's cheap and my kids love it.  i will sometimes do pancakes, or biscuits/gravy, or eggs/bacon.  we might even throw cereal in the mix too!

- i've also added sandwiches this month.  I buy several loaves of bread and freeze them.  YES, they are just as good once they are defrosted as they are when you buy them in the store.  Some days I'' do grilled cheese, some days turkey/cheese, some days pimento cheese or chicken salad.  All of these things I keep on hand, but basically it's a day when I don't have to use my oven!

- for snacks?  I keep a stockpile of fruit and crackers in the house.  Yes, these are included in my shopping list, and also in my grand total costs.

- for lunches?  we normally have left overs from the night before.  It is rare that my family eats all of what I have prepared for dinner.  However, if we do run out, I also have chicken nuggets, PB&J, corn dogs, etc on hand.  My children are young (my oldest isn't even 5 yet) so they aren't too picky.

Alright!  Ready to get this party started?!

Total Spent this month:
SAM's club - $78 (corn dogs for kids, bread, rotisserie chicken, fresh broccoli, apples, bananas, eggs, salmon, grapes, avocados, chicken breasts)
Kroger - $174 - this included everything I needed for all the recipes - BUT I did not have to buy meat for the venison recipes BC we already had that in our fridge.  I also didn't have to buy pancake mix for breakfast night because I keep that stocked in my pantry as well.  Also, I almost always buy the Kroger brand.  I had a $7.00 off Kroger coupon and I used about 15 other coupons.  According to my receipt, I saved $41.96 total by using coupons.
Total Spent - $252 - yes, I will need to go to the grocery store 2 more times this month to stock up on milk and eggs and a few more veggies.  I estimate those trips to total maybe $75.

Meal Plan - March 2013

Date - Dinner
1 - Eat Out (because I was still planning the menu for the month - yikes!)
2 - Taco Spaghetti (this was un eaten from last month's meal plan - I didn't shop for these ingredients b/c it was already prepared, but I will post the recipe below)
3 - Dinner at mom and dad's house (yay for parents who feed us!)
4 - BBQ Pork Sandwiches
5 - Chicken Alfredo
6 - Grilled Cheese Sandwiches
7 - Mock Lasagna
8 - Leftovers
9 - Eat out
10 - Chicken Spinach Enchiladas
{The following week is spring break for us. I made the meal plan simple b/c I don't know what plans will be}
11 - Grilled Fish
12 - Chicken Sausage Gumbo
13 - Leftovers
14 - Sandwiches
15 - Breakfast for dinner
16 - Eat Out - because my baby boy turns FIVE today!!
17 - Family in town - dinner at mom and dad's
18 - Chicken Alfredo
19 - Venison Stroganoff
20 - Sandwiches
21-  Breakfast for dinner
22 - Mock Lasagna
23 - Eat Out
24 - Taco Dinner Macaroni & Cheese
25 - Chicken Spinach Enchiladas
26 - BBQ Pork Sandwiches
27 - Grilled Fish
28 - Chicken Sausage Gumbo
20 - Venison Chili Pasta with Beans
21 - Evening wedding to attend - kids with babysitter

Recipes - {some of these are new recipes for me this month - don't blame me if they're bad :), my family will be suffering right alongside of yours!}

BBQ Pork Sandwiches

{I did not double this.  I made it exactly how it is written blow.  However, I was able to feed my family tonight and have enough left over for TWO more meals - I packed the extra meat in tupperware with some juices and froze it.  I also froze the left over bread and labeled it to match the meat.  This makes a LOT.  Also, it was VERY good!  I added a little BBQ sauce to my sandwich and it was yummy!}

Ingredients

• 2 tablespoons barbecue seasoning, divided
• 1 1/2 teaspoons salt, divided
• 1 (5-lb.) bone-in pork loin center rib roast
• 1 (15-oz.) can no-salt-added diced tomatoes
• 1/3 cup cider vinegar
• 1/4 cup no-salt-added tomato paste
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar
• 2 tablespoons spicy brown mustard
• 1 teaspoon black pepper
• 2 teaspoons dried crushed red pepper
• 12 multigrain buns
• Dill pickles (optional)
• 
  
• Preparation
• 1. Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.
• 2. Stir together tomatoes, next 7 ingredients, remaining 1 Tbsp. barbecue seasoning, and remaining 1/2 tsp. salt in a 6.5-quart slow cooker. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.
• 3. Remove roast; remove and discard bone. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns. Serve with pickles, if desired.
• Source:  Mary Alexander, Richmond, Virginia, Southern Living  JUNE 2006

Chicken Alfredo

{This is a new recipe for me.  Since everything is already frozen or canned, I won't actually make this until the day of.  However, when I make it the first time (March 5th) I will double it and freeze the leftovers for later in the month (March 18th).  The recipe, as it appears here is not doubled.  You will have to double it if you'd like}

Ingredients

- 1 lb. boneless chicken thighs or breasts

- 1 can artichoke hearts, drained and coarsely chopped

- 1 jar sun dried tomato alfredo sauce

- 1 cup water

- 1/2 cup chopped sun dried tomatoes

- 3 cups uncooked medium noodles (I bought fettucini noodles)

- 2 TBS parmesan cheese

Directions

Cut chicken into bite size pieces.

Combine chicken, artichokes, alfredo sauce and water.  Pour into crock pot.

Cook on low for 5-6 hours.  

Add sun dried tomatoes and noodles, cook on high for 5-20 minutes.

Sprinkle each serving with parmesan cheese.

Mock Lasagna

{again, this is a new recipe for me.  I actually just made these yesterday and put them in the freezer.  Guess we'll find out later in the month how they taste.  I make this the day after I grocery shop.  I assemble the entire thing and instead of baking it, I wrap it really well in aluminum foil, label it and freeze it.  Again, recipe is not doubled as it appears below.}

Ingredients

- 1 pound ground beef

- 1/2 cup chopped onion

- 1/2 tsp oregano

 - 1/4 tsp salt

 - 1/4 tsp black pepper

 - 1/4 tsp garlic powder

- 2 - 8 oz cans tomato sauce

- 1/2 - 12 oz package medium noodles

- 1 TBS margarine

- 1 cup cottage cheese

- 8 oz. cream cheese, softened

- 1/2 cup sour cream

- 1/2 cup chives

- 2 TBS minced green pepper {I omitted this b/c I didn't want to have to buy it!}

Directions

Brown meat and onion, drain

Return meat and onion to skillet; add seasonings and tomato sauce. Simmer 10 minutes.

Cook and drain noodles according to package directions. Drain.

Add 1 TBS margarine to cooked noodles prevent sticking.

In a mixing bowl, combine cottage cheese, cream cheese, sour cream, green onions and green pepper.

Place 1/2 of noodles in a greased 8X8 pan.

Add cheese mixture on top.

Add remaining noodles.

Top with meat mixture.

{freeze now} OR

Bake at 350 degrees for one hour.

Chicken and Spinach Enchiladas

{While the kids napped, I whipped up two pans of these enchiladas.  The recipe below is for a single dish - I doubled it.  If you want to double it, multiply each ingredient measurement by two - you can do that, right :)?  Also, for this recipe, I used a rotisserie chicken.  It has a delicious flavor and the best part?  it's already cooked for you!}

Ingredients

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 (16-oz.) jar medium salsa with cilantro, divided 
• 2 (10-oz.) cans enchilada sauce
• 1 (8-oz.) package cream cheese*
• 2 1/2 cups shredded or chopped roasted chicken 
• 10 (7- to 8-inch) flour tortillas 
• 1 (8-oz.) package shredded Mexican four-cheese blend
• Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

Preparation

• 1. Drain spinach well, pressing between paper towels. Set aside.
• 2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
• 3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
• 4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
• 5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
• *1/3-less-fat cream cheese may be substituted.
• Source:  Claudia Hon, Vestavia Hills, Alabama, Southern Living  DECEMBER 2006

Chicken-Sausage Gumbo

{as it appears, this recipe is not doubled.  I will double all the ingredients and freeze 1/2 of the batch.}

Ingredients

• 1/2 lb light smoked sausage, cut into 1/2 inch thick slices
• 1 -3 tablespoon vegetable oil
• 5 tablespoons all-purpose flour
• 1 cup coarsely chopped onions
• 1 cup chopped celery
• 2 garlic cloves, pressed
• 1 medium green bell peppers, chopped
• 2 cups chicken broth
• 1 (28 ounce) cans diced tomatoes
• 1 -2 teaspoon creole seasoning
• 4 cups chopped cooked chicken
• hot cooked rice

Directions

1. Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
2. Remove sausage with a slotted spoon.
3. Drain on paper towels.
4. Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
5. Add onion and next 3 ingredients; cook 5 minutes, stirring often.
6. Stir in broth and next 2 ingredients.
7. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
8. Add sausage and chicken; simmer, covered, 5 minutes.
9. Serve over rice.
   Source: Clairiece Gilbert Humphrey, Charlottesville, VA Southern Living 2006

Venison Stroganoff

{Again, this is a new recipe for me!  I'm so adventurous this month!  If you don't have venison, just substitute ground beef or ground turkey!  Also, I will make this and double it - the recipe below is not doubled.  I will freeze the leftover stroganoff,  but not the rice.  I will make fresh rice the next time we eat this meal.  Make sense?}

Ingredients
- 1/2 cup minced onion
- 4 TBS butter
- 1/2 cup chopped bell pepper
- 1 lb ground venison
- 1 garlic clove
- 2 TBS flour
- 2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1 can of mushrooms - I omitted this b/c I actually hate mushrooms!
- 1 can cream of mushroom soup
- 1 cup of sour cream

Directions
Saute onion in butter until golden.  Stir in peppers, venison, garlic, flour, salt, pepper, paprika and mushrooms.
Cook 5 minutes.
Add soup, simmer 10 minutes.
Stir in sour cream.
Garnish with parsley - who actually ever does this step??
Serve over fresh rice.

Taco Dinner Mac and Cheese

{Remember, this was a recipe that was left over from last month, so the total of it's ingredients are not included in my amount spent, or added to my grocery list.  See?!  This is why I don't post my grocery list for you!  Anyway, it is a family favorite.  It can be made ahead and it freezes very well!  To freeze it, cook it just like the directions say.  Let it cool and then wrap it up.}

Ingredients

• 1 (8-ounce) package elbow macaroni
• 1 pound ground beef 
• 1 (1.25-ounce) envelope reduced-sodium taco seasoning mix
• 3/4 cup water
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk 
• 1 (8-ounce) block sharp Cheddar cheese, shredded - I buy the cheese already shredded
• Toppings - if you wish: chopped tomato, avocado, and green onions, sour cream, salsa
• 
  
• Preparation
• Prepare pasta according to package directions. Drain and keep warm.
• Brown ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain.
• Return beef to skillet; stir in taco seasoning mix and 3/4 cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.
• Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.
• Stir in 1 1/2 cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining 1/2 cup cheese. Serve immediately with desired toppings.
• Source:  Southern Living  SEPTEMBER 2005

Venison Chili Pasta with Beans

{this recipe is from Cooking Light and it actually calls for ground beef.  I am going to use Venison, since it's already in my freezer.  I will cook a double batch of the recipe below and freeze 1/2 of it.  Since this meal is at the end of the month, it will be a meal on next month's calendar.}

Ingredients

• 1 tablespoon canola oil 
• 3/4 cup chopped onion 
• 3/4 pound ground sirloin
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups water
• 3/4 teaspoon salt
• 6 ounces uncooked ruote (about 2 1/4 cups uncooked wagon wheel–shaped pasta)
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles (such as Muir Glen), undrained
• 1 (8-ounce) can no-salt-added tomato sauce 

1. Preparation
2. 1. Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 cups water and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done. 

Source:  Maureen Callahan, Cooking Light  JANUARY 2009