September

Sunday, August 30:
BLTs – if you don’t know how to make BLTs, send me an email and I will come to your house and hold your hand while you cook.

Monday, August 31:
Slow Cooker Pot Roast
Ingredients:
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c water
5 1/2 lb pot roast
4 to 5 medium potatoes cut into chunks
1 c baby carrots
Directions:
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.
2. Cook on high 3 to 4 hours or low 8 to 9 hours.

Tuesday, September 1:
Beef Stroganoff
Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
8 oz sliced mushrooms
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 c water
1 tsp ground paprika
1/2 tsp salt
1/4 tsp coarsely ground black pepper
8 oz sour cream
1 lb egg noodles

Directions:
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Combine mushrooms, cream of mushroom soup, water, paprika, salt, and pepper. Bring to a simmer over medium heat. Stir in 8 oz sour cream.
3. Cook 1 lb egg noodles; drain. Spoon stroganoff over noodles and sprinkle with additional paprika and parsley, if desired.

Wednesday, September 2:

Easy Chicken Bake
Ingredients:
1 package (6 oz) stove-top stuffing
1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 c sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Directions:
1. Preheat oven to 400˚F. Prepare stuffing as directed on package. Set aside.
2. Mix chicken, soup, sour cream and vegetables in a 13x9 baking dish. Top with stuffing. Bake 30 minutes or until chicken is cooked through.

Thursday, September 3:
Leftovers

Friday, September 4:
Speedy Pasta Sauce
Ingredients:
6 slices bacon, cut into pieces
1 c (28 oz) tomatoes in juice
1 tsp sugar
1/2 tsp garlic power
1/2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt
1 c frozen peas, thawed
1/4 c sour cream
12 oz of pasta, cooked

Directions:
1. Cook bacon in a medium-sized saucepan over medium heat for 8 minutes, until cooked through but not crispy. Drain on paper towels and discard drippings, but do not wipe out pan.
2. Increase heat to medium-high. Add tomatoes and their juice, breaking apart tomatoes while stirring. Stir in sugar, garlic powder, Italian seasoning, pepper and salt. Cook 5 minutes (simmering vigorously), stirring every so often.
3. Remove pan from heat and add peas, sour cream and drained bacon. Serve over cooked pasta.

Saturday, September 5 and Sunday, September 6:
I’ll be at my parents and my mom promised pizza. You are on your own.

Monday, September 7:
Beef Stir Fry
Used the leftover beef from the pot roast and throw in some veggies and serve over rice.

Tuesday, September 8:
Potato Vegetable Medley
Ingredients:
6 small red potatoes, quartered
16 baby carrots, halved lengthwise
1 small onion, cut into wedges
1/2 c chicken broth
1 1/4 tsp seasoned salt, divided
2 medium zucchini, chopped
2 tbsp minced fresh parsley

Directions:
1. In a 2 quart baking dish coated with cooking spray, combine the potatoes, carrots, onions, broth and 1 tsp seasoned salt. Cover and bake at 400˚ for 30 minutes.
2. Stir in zucchini and remaining seasoned salt. Bake 10 to 15 minutes longer or until vegetables are tender. Sprinkle with parsley.

Wednesday, September 9:
Leftovers

Thursday, September 10:
Tator-tot Hotdish:
Let me know if you need the recipe.

Friday, September 11:
French Toast
I’m assuming you know how to make French Toast

Saturday, September 12:
Pedi-play Date
I’ll be going out for dinner, you should do the same.

Sunday, September 13:
Creamy Chicken Noodle Bake
Ingredients:
4 c uncooked egg noodles
1/2 c butter, divided
1/4 c all purpose flour
1/2 tsp salt
1/8 tsp white pepper
3 1/2 c milk
4 c cubed cooked chicken
2 jars (12 oz each) chicken gravy
1 jar (2 oz) pimientos, drained
1/2 c cubed process cheese (Velveeta)
1/2 c dry bread crumbs
4 tsp butter, melted
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 Tbsp butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in chicken, gravy and pimientos.
2. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to greased 13x9 baking dish. Cover and bake at 350˚ for 30-35 minutes or until bubbly.
3. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes or until golden brown. Let stand 10 minutes before serving.

Monday, September 14:
Quinoa & Two Bean Salad
Ingredients:
1 1/2 c frozen cut green beans
1 1/3 c water
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
1/4 c sliced green onions
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1 garlic clove, minced
4 to 5 drops hot pepper sauce
4 leaf lettuce leaves

Directions:
1. In medium saucepan, combine green beans, water and quinoa. Bring to a boil. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
2. In medium bowl, combine quinoa mixture, Great Northern Beans and onions; mix well. Cover; refrigerate 1 hour or until chilled.
3. Meanwhile, in small jar with tight-fitting lid, combine lemon juice, oil, basil, salt, garlic and hot pepper sauce; shake well. Refrigerate until ready to serve.
4. Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce lined plates.

Tuesday, September 15:
Egg Sandwiches

Wednesday, September 16:
Leftovers

Thursday, September 17:
Hearty Bean & Pasta Soup
Ingredients:
8 oz tubetti or ditalini pasta (2 c uncooked)
3 slices of bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 c shredded carrots
1 can (14.5 oz) condensed chicken broth
1 can (14.5 oz) petite diced tomatoes
1 1/2 c water
1 can (15 oz) cannellini beans, rinsed and drained
1/2 c loosely packed fresh parsley leaves
1/4 c freshly grated Romano cheese

Directions:
1. Heat covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in 4 quart saucepan, cook bacon over medium heat, 3 minutes or until browned. Add celery, onion, and carrots, cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add broth, tomatoes and their juices, and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta. Stir into broth. Stir in beans and parsley; heat through. Ladle soup into 4 large soup bowls; sprinkle with cheese to serve.

Friday, September 18:
Pancakes

Saturday, September 19:
In honor of my parents 30th Anniversary, we are having dinner at my sister’s house.

Sunday, September 20:
Sydney Shrimp & Barley
Ingredients:
1 1/4 lbs cleaned raw shrimp
1/3 c plus 1/2 c light lime vinaigrette
1 1/3 c quick-cooking barley
1 sweet red pepper, diced
2 carrots, peeled & diced
2 ribs celery, trimmed & diced
8 bamboo skewers

Directions:
1. Combine shrimp and 1/3 c of the vinaigrette in a large resealable bag. Marinate in refrigerator for 20 minutes.
2. Meanwhile, soak 8 bamboo skewers in warm water. Bring a medium-size pot of lightly salted water to boiling. Add barley and cook 10 minutes. Drain and rinse with cool water.
3. Heat gas grill to medium-high or charcoal grill to medium hot coals. Thread shrimp onto skewers, about 3 or 4 per skewer. Discard shrimp marinade. Grill shrimp 7 to 9 minutes, turning once. While shrimp grills, combine barley, red pepper, carrots, celery and remaining 1/2 c dressing in a large bowl. Toss to combine and coat all ingredients with dressing.
4. To serve: Spoon about 1 c barley salad onto plate. Top with 2 shrimp skewers. Serve hot or at room temperature

Monday, September 21:
Bejing Chicken Stir Fry
Ingredients:
1 lb boneless, skinless chicken breasts
6 tbsp jarred Asian black bean sauce
1 tbsp canola oil
3 cloves garlic, sliced
1/2 lb green beans, stems trimmed
1 head bok choy, trimmed & chopped
2 small carrots, peeled and cut into coins
8 oz lo mein noodles
1/8 tsp cayenne pepper

Directions:
1. Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tbsp of the black bean sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate; keep warm.
2. Reduce heat to medium and add green beans, bok choy and carrots to skillet. Saute 3 minutes, then add 1/4 c water and cover skillet. Cover 5 minutes or until beans and carrots are crisp-tender.
3. Meanwhile, boil noodles 5 minutes. Drain and transfer to a platter. Uncover vegetables, add chicken and any juices, remaining 4 tbsp black bean sauce and cayenne. Toss well to combine, then spoon over noodles and serve warm.

Tuesday, September 22:
Tortilla Soup with Black Beans
Ingredients:
1 tbsp olive oil
4 garlic cloves, minced
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained
1 can (14.5 oz) reduced-sodium chicken broth
1 pkg (10 oz) frozen corn kernels
Coarse salt and ground pepper
1 c crushed tortilla chips, plus more for serving (optional)
1 tbsp fresh lime juice, plus lime wedges for serving

Directions:
1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 c water; season with salt and pepper.
2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.


Wednesday, September 23:
Leftovers

Thursday, September 24:
Mac and Cheese with Hot Dogs
Either buy a box of the easy mac or melt your leftover Velveeta cheese over elbow noodles. Yum.

Friday, September 25:
I got nothing, yet.

Saturday, September 26:
Spaghetti and Meatballs

Sunday, September 27:
Creamy Mushroom and Chicken Soup
Ingredients:
6 tbsp butter
1 medium onion, chopped
3 tbsp flour
2 tsp salt
1 tsp pepper
6 c chicken broth
1 1/2 lbs mushrooms, sliced
3/4 c sliced celery
3/4 c chopped carrots
2 c quartered baby red potatoes
1 c chopped yellow squash
1 1/2 c frozen corn kernels, thawed
2 tsp thyme
2 c light cream
3/4 c grated Parmesan
2 c chopped cooked chicken

Directions:
1. In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.


Monday, September 28:
Fettuccine Alfredo
Cook fettuccine noodles, top with a jar of Alfredo sauce.

Tuesday, September 29:
Favorite box meal night

Wednesday, September 30:
Leftovers

Let me know what you think of the new way of doing things.

A Brand New Blog!!! (kind of)

Truth be told, I don’t plan my meals/grocery shopping/etc one week at a time. I plan a month (or more) at a time. I’m special like that. So during my week off, I spent a lot of time reflecting on how I want my blog to be. Since it is my blog; I’m the boss (that and the small people who live in my house who voice their opinions on what they want to eat). Basically, I’m going to do meals/recipes for the month. I’ll then put up my master grocery shopping list for the month and let you know where to shop each week. The first grocery shopping trip of the month can be a little overwhelming, but when you see the few items you need to pick up for the rest of the month, it’ll be worth it.

I’m going to assume you have the following (and yes, I do know what happens when I assume):
Paprika
Black pepper
Salt
Sugar
Garlic powder
Italian seasoning
Parsley
White pepper
Flour
Lemon juice
Olive oil
Basil
Hot pepper sauce
Canola oil
Cayenne pepper
Chili powder
Milk
Water
If you don’t have these items, go get these items.

Non Perishables you’ll need for the month of September (and last 2 days of August). Everything that you can buy and will keep for the entire month is on this list:
Pantry Items:
3 cans of condensed cream of mushroom soup
1 pkt dry onion soup mix
2 lb egg noodles
1 box stovetop stuffing
1 can condensed cream of chicken soup
1 28 oz can tomatoes
1 12 oz box pasta
1 can golden mushroom soup
1 can French style green beans
2 12 oz jars chicken gravy
1 2 oz jar pimientos
1 box Velveeta cheese
¾ c quinoa
1 15.5 oz can Great Northern Beans
8 oz tubetti or ditalini noodles
1 jar chicken bullion granules (so much cheaper than buying condensed chicken broth)
3 14.5 oz cans petite diced tomatoes
1 15 oz can canelli beans
1 box pancake mix
1 jar Asian black bean sauce
8 oz lo mein noodles (or fettuccine)
2 15 oz cans black beans
1 bottle teriyaki sauce
1 box quick cooking barley
1 bag tortilla chips
16 oz box macaroni noodles
Hot dogs
1 jar spaghetti sauce
16 oz spaghetti noodles
16 oz fettuccine noodles
1 jar Alfredo sauce
1 box meal (hamburger helper, Macaroni Grill, etc)

Frozen Items:
1 16 oz bag of mixed vegetables
1 cup frozen peas
1 bag tator tots
1 ½ c frozen cut green beans
10 oz pkg of frozen corn kernels
1 ½ c frozen corn kernels

Additional Perishable items:
The dates are the dates you will need the items.

Aug 30-Sept 5:
Loaf of bread
Bacon
Tomato
Lettuce
5 ½ lb beef roast
5 lb bag of potatoes
2 lb bag of onions
1 lb bag of baby carrots
1 lb ground beef
16 oz sour cream
1 ½ lbs boneless skinless chicken breasts

Sept 6-12:
2 medium zucchini
1 lb ground beef
Loaf of bread
Dozen eggs
Sticks of butter
4 c cooked chicken
½ c dry bread crumbs
¼ c sliced green onions
4 leaf lettuce
3 slices of bacon
Celery
1 c shredded carrots

Sept 13-19:
No perishables needed this week. Anything perishable you bought the week before.

Sept 20-26:
1 ¼ lb shrimp
1 sweet red pepper
1 lb carrots
1 lb boneless skinless chicken breasts
½ lb green beans
1 lime
1 lb ground beef

Sept 27-30:
1 ½ lb mushrooms
¾ c chopped carrots (see what’s left from previous week before you buy)
1 yellow squash
2 c light cream
¾ c grated Parmesan Cheese
2 c cooked chicken

There you have it. Everything you’ll need to buy this month to make every recipe on the menu for September. So print it off, take it to the store, and cross off as you go!

Dollar Days!

Mackenthun's Dollar Days are Wednesday, Aug 19 and Thursday, Aug 20. Totally worth the drive.

The following items are $1 unless noted:

Pita Pockets (white or wheat) 14 oz package - limit 8
1st National Bagels - limit 8
Top the Tator 12 oz container - limit 8
Pita Chips 6 oz package - limit 6
New French Baguettes - limit 10
Old Home Sour Cream 16 oz container - limit 8
Jennie-O Blue Ribbon Turkey Breasts are $1 for 1/2 lb - limit 6 lbs
Croissants 2 pack - limit 8
Reser's Homestyle Tortillas 15 oz package - limit 8
Cheese Nips 11.75-12 oz box - limit 6
Grandma's Potato Salad $1 per 1/2 lb - limit 6 lbs
Organic Green Teas are 2/$1 limit 12
Hormel Natural Choice Bone-in Pork Should Roast $1/lb - limit 4 packages
Oscar Meyer Wieners 16 oz package - limit 6
Old Dutch Pretzles 12-15 oz bag - limit 6
Sweet Corn is 4/$1
Kemps Select Chocolate Milk 64 oz - limit 4
Flavorite Shredded Cheese 8 oz package - limit 8 (I usually make multiple trips for the cheese)
Artic Shore Bread Shrimp 10 oz package - limit 6
Old Dutch Baked Cheese Curls 8-9 oz packages - limit 6
Dole Classic Salad 12 oz bag - limit 6
Braeburn Apples $1/lb - limit 6 lbs
Russet Potatoes 5 lb bag - limit 6
Shopper's Value Ice Cream 64 oz container - limit 4
Bernatello's Thin Crust Pizza 9 inch - limit 12
Old Orchard 100% juice Juice blends 12 oz can - limit 12
Pizza Rolls 15 ct package - limit 12
Red Vine Licorice 10 oz package - limit 6
Flavorite Frozen vegetables 16 oz bag - limit 12
Kemps Ice Cream Sandwiches 6 ct packages - limit 12
Nesquick Chocolate Syrup 22 oz bottle - limit 6
Flavorite Fruit Snacks 5.4 oz package - limit 12
Starkist Tuna Pouch 2.6 oz - limit 6
Flavorite Pieces & Stems Mushrooms 4 oz can - limit 24
Rice Krispies treats 8 ct package - limit 6
Lipton Pasta or Rice Sides - limit 12
Mackenthun's white bread 24 oz loaf - limit 8
Flavorite Canned Vegetables 2/$1 - limit 24
Flavorite Chicken Noodle Soup 2/$1 - limit 12
Ken Davis BBQ Sauce 17.5-18 oz bottle - limit 6
Kraft Mac n' Cheese Crackers 8 oz - limit 8
Flavorite Long Pasta 16 oz - limit 6
Ragu Pasta Sauce 26 oz jar - limit 6
Plastic Hangers 10 pack - limit 6
Crest Toothpaste 6.4 oz tube - limit 4

They also have rotisserie chicken for $4.98

Cub, Rainbow, and Coburns all disappointed me this week in their "deals." I'll be at Mackentune's if you need me.

Groceries 8/17 - 8/24

Dairy:
1/2 tsp butter
4 slices muenster cheese
1/4 c sour cream
1 3/4 c milk
Frozen:
1 box (10 oz) frozen peas
1 c frozen peas, thawed

Produce:
7 eggs
1 green onion, finely chopped
2 tbsp finely chopped sweet red pepper
4 slices Canadian bacon
1/2 c fresh arugula
4 thin slices tomato
12 boneless, skinless chicken thighs (3 1/2 lbs total)
1 pint grape tomatoes, halved
1 lb bok choy, cored and coarsely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp grated peeled fresh ginger
Head of lettuce
6 slices bacon, cut into pieces

Other:

1 tsp chicken bouillon granules
1/4 tsp lemon-pepper seasoning
2 croissants, split
4 1/2 tsp ranch salad dressing
5 c white rice
Coarse salt and ground pepper
2 tbsp olive oil
1 c dry white wine, such as Sauvignon Blanc
1 tbsp fresh thyme leaves, plus springs for garnish
2 tbsp fresh lemon juice
2 tbsp vegetable oil
Coarse salt and ground pepper
2 tbsp rice vinegar
2 tbsp soy sauce
Bread (for BLTs)
1 c (28 oz) tomatoes in juice
1 tsp sugar
1/2 tsp garlic power
1/2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt
12 oz of pasta, cooked
2 cups all-purpose or whole wheat flour (if using self rising flour, omit baking powder and salt)
1/2 c vegetable oil
1 tbsp granulated or packed brown sugar
4 tsp baking powder
1/4 tsp salt
Fresh berries and whip cream for topping

Monday, August 17 through Monday August 24

Monday August 17

Pasta with Speedy Pasta Sauce

See July 23 for recipe and ingredients. Or for even speedier speedy pasta sauce, buy a jar of Ragu.

Tuesday, August 18

Omelet Croissants

How could anything that comes on a croissant be bad? This recipe is for 2 omelet croissants so adjust accordingly.

Ingredients:
3 eggs
1 tbsp water
1 tsp chicken bouillon granules
1 green onion, finely chopped
2 tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices muenster cheese
1/2 c fresh arugula
4 thin slices tomato

Directions:
1. In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.
2. Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.
3. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.
4. Cook on a Panini maker or indoor grill for 2-4 minutes or until cheese is melted.

Wednesday, August 19

BLTs

My sister gave me the mother of all tomatoes. It has got to be at least a 5 pounder. C’mon over, we definitely have enough to share.

Thursday, August 20

Leftovers

Or search your cupboard and find that box of hamburger helper that is rapidly approaching its best by date. I also highly recommend the Macaroni Grill box meals. They are delicious. ‘Course, if the kids are home it takes two boxes to feed everyone.

Friday, August 21

Waffles

See July 2 for ingredients and recipe.

Saturday, August 22

Zippy has his 10 year high school reunion tonight, so you are on your own.

Sunday, August 23

Braised Chicken with White Wine, Tomatoes, and Peas

This is kind of a neat recipe because it uses the leftovers to make tomorrow’s recipe.

Ingredients:
2 c white rice
12 boneless, skinless chicken thighs (3 1/2 lbs total)
Coarse salt and ground pepper
2 tbsp olive oil
1 c dry white wine, such as Sauvignon Blanc
1 tbsp fresh thyme leaves, plus springs for garnish
1 box (10 oz) frozen peas
1 pint grape tomatoes, halved
2 tbsp fresh lemon juice

Directions:
1. In a medium saucepan, cook rice according to package instructions. Spread 3 c cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
2. While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
3. Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs, refrigerate for Chicken Fried Rice, up to 1 day.
4. Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Monday, August 24

Chicken Fried Rice with Bok Choy

Ingredients:
2 tbsp vegetable oil
2 large eggs, lightly beaten
Coarse salt and ground pepper
1 lb bok choy, cored and coarsely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
3 c reserved cook rice
4 reserved cooked chicken thighs, shredded
1 tbsp grated peeled fresh ginger
2 tbsp rice vinegar
2 tbsp soy sauce

Directions:
1. In a large nonstick skillet, heat 1 tbsp oil over medium. Add eggs; season with salt and pepper, and cook until set 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
2. In a skillet, heat remaining tbsp oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.
3. Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.

Long Live the Queen

Think clipping coupons, scouring ads, and knowing prices is a waste of time? Think again.

I purchased the following today at Cub Foods:
4 Velveeta Shells and Cheese cups
4 Kraft Blue Box Mac n Cheese (guess what Baba's favorite meal is)
2 Keebler cookie packages (I don't do cookies, my hubby gets store bought cookies. I could put the cookies in the oven for 30 seconds and still burn them, but that's another story)
1 Finding Nemo fruit Snacks
1 John Deere fruit snacks
3 boxes Kellogg's Rice Krispies
2 boxes Fruit Loops
1 box Coco Krispies
1 jar of Chicken Bouillon
2.08 lbs bananas
2.37 lbs green grapes
1.47 lbs red grapes
.84 lbs tomato (Baba likes to eat them like apples)
2 Kraft Singles
3 bags shredded Kraft cheese
2 Danimals yogurt
1 gallon skim milk
3 Colgate toothpastes
2 tubes of lunchmeat

After coupons and a $25 gift card I got for transferring my prescription to cub foods (since my copay is $7.60, I totally play the gift card game) my out of pocket for groceries this trip was $.34. Yup, 34 cents. Plus, I got a coupon for $5 off my next order and my Kraft $20 mail in rebate. Happy smile as I waltz out of the store.

Deals this week....

You may be wondering, why should I trust her and her advice on where to shop? Well, that's a good question. I've been a master grocery shopper since I was in college. My dad would give me $25 a week for spending money and I'd be darned if I was going to spend my hard earned money on groceries! Spending his money, of course, was perfectly acceptable so I learned to scour the ads, use coupons, and NEVER spend more than $25 a week on groceries. The lesson stuck. I don't spend more than $200 a month to feed the four of us (and the way those kids eat, there might as well be 12 of us). Even when my friend and her son were living with us, I didn't go over $200.

I have a gift for grocery shopping. I can look into my cart and tell you, within a couple dollars, what my total bill will be. I have a photographic memory for coupons and know whether I have a coupon for an item or not. When I used to have my hubby stop on his way home from work, he would tell me the total and I would ask him what he bought that wasn't on the list. Drove him crazy, thus, I now do all the grocery shopping.

I regularly go to 5 different grocery stores: Rainbow, Cub, Mackenthun's, Market Place, and Coburns. I keep a notebook with price information so I know what is a true sale price, a price in bold print designed to make you think its a sale price, and a buy whatever is left in the store price (and believe me, I've done that). For example, I haven't paid for toothpaste in a couple years - I wait until its on sale for a dollar a tube and use my dollar off coupons. I keep records of the absolute lowest price I've ever paid for an item so I know when to buy. Why? Mostly because I'm a nerd and love grocery shopping, but, if it saves me (and you) lots of money on groceries, you can tip your hat to me and call it a day.

Rainbow:
I'm not super excited about the deals at Rainbow this week, but the ad is worth picking up. They have several manufacturer's coupons printed inside, which means you can use the coupons anywhere. They have also started advertising dollar days again.

Strawberries 2 lbs/$3
Chicken Drummies/Thighs are .88/lb
Sweet Corn 4/$1 (cheapest price this week)
Barilla Pasta .88/box (limit 2)
Westpac veggiets .98/box
Bic pens 2/$1.48 plus there is a dollar off coupon in the Sunday paper - double the coupon and they pay you to take the pens

Mackenthuns (Waconia, MN):
Before you say, Waconia? WTF! Let me tell you that Mackenthuns dollar days rock and if we ever move, I will be driving to Waconia for the sole purpose of dollar days. Although, it is not dollar days this week, they do have some pretty good deals.
Hormel, Bone-In Pork Ribs .99/lb (my experience w/their bone in ribs is there is very little bone)
Ken's Salad Dressing BOGO - use the $2 off coupon in the Sunday paper to get 2/$1.45
Ramen 10/$2 cheapest price I've seen in a while and my hubby has been craving his Ramen, Hot Dog, Potato Soup (GROSS!!)
Bar S Corn Dogs 3 lb packages are a BOGO (save $8.49)
Fun Dogs 3/$2 (probably going to buy some for my sister's Christmas present. She's a fan of fun dogs)
Cruz Corn Tortillas are .88 and gluten free
Flavorite Stir Fry veggies 2/$3
Honey Nut Cheerios, Lucky Charms, and/or Cinnamon Toast Crunch (family size) are 5/$10, which is a good price. Use coupons from the Sunday paper and coupons.com to reduce your cost further. My family loves cereal (I get crabby if I don't have at least one bowl of cereal a day) and I'm not a big fan of generic cereal - give me Big G or Kellogg's any day, but my rule for cereal is if its over $1 a box, I don't buy it. If its under $1 a box, I buy it. I once owned 37 boxes of cereal. Cereal sales generally go in cycles - about every 6 weeks. If you don't stock up when its on sale, you'll have to buy at a less desirable price.


Cub:
My friends at Cub (except that crabby old lady who glares at my children) have teamed up with the good people at Kraft to offer $25 worth of "free" groceries. You spend $25 on certain Kraft products, you get a coupon for $5 off your next order, plus a mail in rebate for $20. Kellogg's is doing their back to school rebate again this year; buy 10 Kellogg's products, get a $10 mail in rebate. I've never had problems getting my $10 from Kellogg's. This is the first year for the Kraft rebate, I'm hoping it is as easy as the Kellogg rebate. The products on rebate are things I would probably buy if on sale and I had a coupon anyway, plus there were Kraft coupons (very rare) in the Sunday paper this week.

For the rebate, I will be buying the following:
2 Deli fresh lunch meats 2/$6 + $1 off coupon
2 Kraft Singles 2/$5 + $1 off coupon (if I could kidnap the dairy fairy, I would. My kids LOVE the singles)
2 Philly cream cheeses 2/$3.32 + $1 off coupon
4 boxes Mac & Cheese 4/$2 + buy 3 get 1 free coupon
4 Velveeta Mac & Cheese cups 4/$4 + 2 buy one get one coupons
3 Kraft Cheese 3/$5 + $1 off coupon
Which brings me to $25.32 pre-coupons

Grapes .97/lb (cheapest price this week)
Post Cereals are 4/$10 buy 4 and get $4 off (coupon in ad)
Colgate toothpaste 10/$10 use $1 off coupons to get for free

Kellogg's Rebate:
Keebler Chips Cookies, Pop-Tarts, Special K Bars, and selected cereal are $1.97 a box - This is the one time of year Kellogg's puts out coupons, so look around. I have lots of $1/2 coupons I'm willing to share.
Kellogg's fruit snacks are $1.67/box
Purchase 10 and get a $10 by mail in rebate.

Groceries 8/10 through 8/16

Dairy:

Frozen:
1 c frozen peas
1 c shredded cheese
1 bag frozen stir fry vegetables

Produce:
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 c medium mushrooms
1 small onion, finely chopped
2 refrigerated pie crusts
2 1/2 c cooked chicken
1 lb ground beef
1 medium onion
1 head of lettuce, shredded
2 Roma tomatoes
1 garlic clove, pressed

Other:
1 can (10 3/4 oz) condensed chicken broth
2 tbsp olive oil
1/3 c flour
1 c chunky salsa
1 can (6 oz) tomato paste
1 pkt (1 oz) taco seasoning mix
12 taco shells
2 cups cooked rice
Pancake mix

Monday, August 10 through Sunday, August 16

It is going to be a HOT week this week. And humid, the worst weather combination known to man. So, I'm going to try to leave the oven off.

Monday August 10

Leftovers

We have mountains of food left over from last week, so instead of letting all that go to waste, we have leftovers. Yum, yum.

Tuesday, August 11

Zesty Beef Tacos – Gluten free, as long as you use corn taco shells

Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 c chunky salsa
1 can (6 oz) tomato paste
3/4 c water
1 pkt (1 oz) taco seasoning mix
12 taco shells
1 c shredded cheese
1 head of lettuce, shredded
2 Roma tomatoes

Directions:
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add salsa, tomato paste, water, and taco seasoning mix. Bring to a simmer over medium heat.
3. Arrange 12 taco shells on a serving platter. Fill with beef mixture, shredded cheese, lettuce, and Roma tomatoes.

Wednesday, August 12

Beef Stir-fry
Grab a bag of stir fry vegetables and use leftover beef from Sunday. Serve over rice for a quick, gluten free meal or serve over noodles for a lo mein feel.

Thursday, August 13

Pancakes

See July 17 for recipe and ingredients or buy a box of pancake mix and follow directions on back.

Friday, August 14

Leftovers

“What? Leftovers twice in one week,” you say. It is payday today. While my intentions of leftovers for dinner are very good and real, there is a good chance we will be going out to eat instead.

Saturday, August 15

Pizza

Saturdays just feel like a pizza day. Support your local pizza store and order an extra topping. The boy likes black olives and pineapples.

Sunday, August 16

Chicken Pot Pie

It is our 6 year anniversary and to celebrate my hubby is letting me cook. What a treat! We’ll probably even go all out and have a bottle of three buck chuck with dinner. This makes enough to fill two 8 inch pie tins. We usually eat one for dinner and Zippy takes the leftovers for lunches.

Ingredients:
1 can (10 3/4 oz) condensed chicken broth
1 1/3 c water, divided
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 tbsp olive oil
2 c medium mushrooms
1 small onion, finely chopped
1 c frozen peas
1/3 c flour
2 refrigerated pie crusts
2 1/2 c cooked chicken

Directions:
1. Combine broth, 1 c water, carrots, and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes.
2. Preheat oven 425˚F. Sautee mushrooms and onions. Stir in broth mixture and peas. Whisk remaining 1/3 c water into the flour until smooth, whisk into vegetable mixture. Bring to a boil.
3. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.

Groceries 8/3 through 8/9

Dairy:
Parmesan cheese
¾ c milk

Frozen:
1 pkg (16 oz) frozen chopped broccoli, thawed
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c frozen cut green beans
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed


Produce:
1 medium zucchini, chopped
1 c chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
2 medium carrots, shredded
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1/4 c sliced green onions
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1 garlic clove, minced
4 leaf lettuce leaves
1 beef roast
3 eggs


Other:
1 tsp canola oil
1 carton (32 oz) chicken broth
2 cans (14.5 oz each) diced tomatoes with basil, oregano, and garlic, undrained
1 c meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp adobo seasoning
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
6 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
4 to 5 drops hot pepper sauce
Coarse salt and ground pepper
12 oz spaghetti
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika
1 tbsp sugar
¼ tsp vanilla
8 slices of bread (especially good with cinnamon raisin bread)
Cinnamon

Monday, August 3 through Sunday August 9

Monday, August 3

Very Veggie Soup

Ingredients:
1 medium zucchini, chopped
1 c chopped fresh mushrooms
1 small onion, chopped
4 garlic cloves, minced
1 tsp canola oil
1 carton (32 oz) chicken broth
2 cans (14.5 oz each) diced tomatoes with basil, oregano, and garlic, undrained
1 pkg (16 oz) frozen chopped broccoli, thawed
2 medium carrots, shredded
1 c meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp adobo seasoning
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
Parmesan cheese, fro serving

Directions:
1. In a Dutch oven, sauté the zucchini, mushrooms, onion and garlic in oil until tender. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese.


Tuesday, August 4

Chili (Gluten Free)

I never liked Chili until I started using this recipe. We like it over baked potatoes with a little (or a lot) sour cream on top.

Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 can (16 oz) chili beans in sauce, undrained
1 can (14.5 oz) petite diced tomatoes, undrained
1 1/2 c water
1 can (6 oz) tomato paste
1 pkt (1.48 oz) chili seasoning mix

Directions:
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add additional ingredients and bring to a simmer over medium heat. Spoon chili into bowls and top with desired toppings, such as shredded cheese, sliced green onions or sour cream, if desired.

Wednesday, August 5
Quinoa and Two Bean Salad (Gluten Free)

Quinoa (pronounced Keen-wha) is a grain that is gluten-free. You can find it at Cub in the natural section, but Trader Joe’s has it cheaper. It can also be made to eat for breakfast like oatmeal or used instead of pasta or rice. Baba calls it birdseed.

Ingredients:
1 1/2 c frozen cut green beans
1 1/3 c water
3/4 c uncooked quinoa, rinsed, well drained
1 (15.5 oz) can Great Northern Beans, drained, rinsed
1/4 c sliced green onions
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp chopped fresh basil or 1 tsp dried basil leaves
1/2 tsp salt
1 garlic clove, minced
4 to 5 drops hot pepper sauce
4 leaf lettuce leaves


Directions:
1. In medium saucepan, combine green beans, water and quinoa. Bring to a boil. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
2. In medium bowl, combine quinoa mixture, Great Northern Beans and onions; mix well. Cover; refrigerate 1 hour or until chilled.
3. Meanwhile, in small jar with tight-fitting lid, combine lemon juice, oil, basil, salt, garlic and hot pepper sauce; shake well. Refrigerate until ready to serve.
4. Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce lined plates.



Thursday, August 6

Pasta with Rosemary Shrimp Scampi

Ingredients:
Coarse salt and ground pepper
12 oz spaghetti
1 lb large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tbsp olive oil
2 garlic cloves, minced
2 tbsp coarsely chopped fresh rosemary
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice

Directions:
1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 c pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coasts pasta. Season with salt and pepper, and serve.



Friday, August 7

French Toast

See July 7 for directions/ingredients.

Saturday, August 8

Guitar Hero Party – My hubby and I invested in Guitar Hero World Tour and are having a band party tonight to celebrate. We will be having a light supper so we can gorge ourselves on junk food.

Sunday, August 9

Beef and Butter Fan Potatoes

This is THE favorite. The first time I made this, we ate a dozen potatoes (so much for having leftovers!). I’m drooling just thinking about Sunday dinner.
Ingredients:
1 beef roast
1/2 tsp salt
1/8 tsp pepper
12 medium potatoes
1 tsp seasoned salt
1/4 c dry bread crumbs
paprika

Directions:
1. Heat oven to 325˚F. Place beef roast, fat side up. Sprinkle with salt and pepper. Roast uncovered for 1 hour 45 minutes to 2 hours 15 minutes or to 140˚F (rare) or 155˚F (medium).
2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch of water to boiling. Add potatoes. Boil 10 minutes. Drain and cool slightly.
3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place in oven. Roast 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until 145˚F (rare) to 160˚F (medium). Sprinkle potatoes with paprika.

Well, that's a kick in the shorts....

Last weeks menus, recipes, etc, etc, etc posted under my other blog. That sucks. My apologies because this weeks menu kicked butt.