June 26th – July 11th

Saturday 26th – Grilled Whiskey Ham Steak (good add to Site), Skillet Garlic New Potatoes (did not crispy up very well) Glazed Carrots

Skillet Garlic New Potatoes

  • 2 Lb small red (or white) new  potatoes, scrubbed, peeled, and quartered
  • 1 Tbsp olive oil
  • 6 cloves garlic, minced
  • 1 Tsp garlic salt

Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes. Add the oil, garlic, and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes. Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes.

Sunday – Cabbage Rolls  (Good Add to Site)

Monday – Chicken & Rice Casserole/ Corn  ( Very Good Add to Site)

  • 2 cups cooked brown rice
  • 2 cups cubed chicken, cooked (from freezer)
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • Worcestershire sauce (to taste)
  • 1/2 cup grated cheddar cheese
  • 1 cup buttered bread crumbs

Combine all ingredients except bread crumbs and cheese. Top with bread crumbs then cheese and bake at 350°F for 30 min.

Tuesday – Turkey Fajitias/ Spanish Rice

Wednesday – Spaghetti/Garlic Bread

Thursday – Easy Baked Chicken/ Bake Potato/ Salad
Serves 8

4 large chicken breasts, with skin and bones
kosher salt
garlic powder

Preheat oven to 375°. Rinse chicken breasts and pat dry with paper towels. Place in large, rimmed baking sheet. Season generously with salt, pepper, and garlic powder. Bake for 45-60 minutes or until juices run clear and skin is crispy and golden brown. Remove from heat and rest for 10 minutes. Cut each breast in half and serve with baked potato and a side salad.

Friday – Pizza

Saturday – Slow Cooked Ham  Mac and Cheese/ Carrots

Sunday –  Hamburgers, Chip/Dip

Monday – Grilled BBQ Chicken, Potato Salad, Coleslaw, Brownies

Grilled BBQ Chicken

Yield: 8 Servings

4 Lb chicken parts (we like 2 cups favorite BBQ sauce* or favorite

boneless, skinless) BBQ sauce recipe

Place chicken in container and pour BBQ sauce over your chicken, reserving some of the BBQ sauce for basting. Turn chicken over to coat well. Let marinade at least 30 minutes.

Preheat outdoor grill for medium-low heat. Spray rack lightly with oil spray to prevent sticking. Place chicken on grill rack and grill about 5-10 minutes, basting with remaining BBQ sauce as you desire. Turn chicken over and cook on other side about 5-10 minutes more or until juices run clear

Tuesday –  LEFTOVERS

Wednesday – BISCUITS  AND GRAVY (Family Fav)/ Scrambled Eggs

Thursday – Chicken Risotto – Peas

Friday – Hotdogs

Saturday- Pork Tenderloin (Grill),  Quick Seasoned Rice , Veggie

Sunday – Picante Chicken and Rice

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Weekly over 400 bloggers share what they have on their menu. 


Happy Eating!!



Grocery/Sam’s Expenses for February

Grocery Shopping and Sam’s Club Expenses for February:

Sam’s Club – 194.73

Aldi – $242.78

Festival – 61.39

$498.90/ 4 = $124/ Week 

I am a bit over budget this month, but I am ok with that.  We ate mostly out of the pantry last month  and spent around $80 per week all of last month.   We were out of so much and had more things than normally needed at Sam’s.   I am sure next month will be lower again since things are all restocked again.  

I still prefer shopping for the month at a time.  It really is a time saver and money saver for me.   Check out our monthly Menu to see what we will be eating in February and get some inspiration for your own menu! 

Hope you are all having a wonderful weekend!!



Grocery Totals…..

Last week, I had my hubby and children go grocery shopping for me as I had a Dr appointment I had forgotten about.   I had my list all ready so I was able to send them off to shop for me with a plan.   They did a great job!   Hubby even spent $27.63 on some nice steaks for my birthday and still was within budget!  

Grocery Total from 1/18/10

Aldi – 55.12

Festival – 16.70

Sam’s Club – 79.21

Total Spent:  151.02 / 2 = 75.51 per week to feed 6-7 people each day

I have been making sure that my meal planning has focused on using meat I already had on hand.  This has been a real money saving Technic.  

 I have mixed up a casserole for supper tonight and now it is time to ge to work. 

Have a great day!

Menu Plan Monday….


Another week is upon us.  Time to menu plan.  I have not been motivated enough to menu plan for a month at a time lately.  I am feeling a great deal of stress from work and working late many nights.  So many meals this week are casseroles that I can put together the night before and just call and have one of the children put it in the oven to cook.  This saves me a lot of stress when I get home! 

The pantry challenge went very well.  Our canned goods are getting bare, but we have plenty of meat for another couple of weeks.   I tried to menu plan around meat we had on hand. 

Monday – 18 – Mom’s Birthday…..NO COOKING FOR ME!

Tuesday – 19 * – Pork Chops and Rice

Wed -20 * – Spaghetti and Meatballs

Thurs -21 * – Easy Pot Roast

Friday-22 – Tacos

Tacos For A Crowd (crockpot)
2-1/2 lbs. lean ground beef
1 medium onion, chopped
2 cans (10 oz) stewed tomatoes
2-3 cans (8 oz) tomato sauce
2 pkgs. taco mix
Salt and pepper to taste
3 dozen taco shells

Brown meat, drain and add onion. Combine stewed tomatoes, tomato
sauce, taco mix and salt and pepper in a crockpot. Add meat
mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
on medium or the low setting. Serve with shredded lettuce, diced
tomatoes, onions, olives, cheese and sour cream on browned shells

Saturday-23 –
Lunch: Pizza Rolls/ Salad
Supper: Chicken Tetrazzini

1 – (8oz) box spaghetti noodles
2 cups – cooked and chopped chicken breasts
½ cup – shredded zucchini
½ – cup shredded carrots
½ – cup chopped onion
3 – tablespoons butter
1 – tablespoon of minced garlic
1 – can cream of chicken soup
½ – cup sour cream
½ cup milk or heavy cream
½ – cup parmesan cheese
salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Saute for about 3 minutes. Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

Sunday-24 –
Lunch:  Grilled Cheese/ Soup
Supper: Baked Ham/ Mashed Potatoes /Glazed Carrots

Monday-25 * Easy Chicken & Rice Casserole
Chicken breasts
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings

Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

Pour into a 9 x 13 baking pan, place Chicken on top and sprnkle with paprika. 


Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

Tuesday-26 * Country Ham and Cheese Macaroni Casserole

1 lb. smoked cooked ham, chopped
1 large onion, diced
1 lb. elbow macaroni
2 c. shredded extra sharp cheddar cheese (80z)
1 c. sour cream
1 can cream of chicken soup
1/4 c. margarine, melted
1 c dry, plain bread crumbs

Boil noodles according to package instructions along with diced onion, until noodles are done. Drain. Meanwhile, mix together rest of ingredients and add salt and pepper to taste. Mix in cooked noodles/onion and add to oven safe casserole dish (greased). Pour bread crumbs evenly over noodles and then pour melted butter over the crumbs.

Bake for 30-45 minutes at 375 degrees or until cheese is well melted.

Wednesday-27- Beef Enchiladas – Spanish Rice


2 cups cooked, ground beef
2 10 oz cans Enchilada Sauce
1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
1 12 ct. pkg. flour tortillas


1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.

2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.

3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

Thursday-28 * Meatloaf/boxed noodles/Veggie

Friday-29 – Hamburgers and Fries

Saturday -30 –
Lunch: Frozen Pizza
Supper:  Clean out the Fridge

Sunday – 31 – GROCERY DAY
Lunch: Mac and Cheese
Crispy Fried Chicken/ Mashed Potates/ Corn

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

Wishing you all a wonderful week!!!


Grocery Shopping Success………………..

I am very happy to report that hubby and I stayed within our budget for grocery shopping for the next two weeks.  We had so much food here at home, that we knew we needed to just eat out of our pantry/freezer for a few weeks before going to buy groceries. 

I was reading on MSheriff’s blog about the challenge she was participating in, Eat From The Pantry Challenge.  I decided that in an effort to get back on budget a bit and recover from the holidays, I too would particpate in this challenge.

I had $29.40 left in our grocery budget.  After church this morning we headed out to wisely spend our $29.40.   Our first stop was at Sam’s Club.  We bought pop-tarts for my BIL’s lunches and French Bread.   I counted the food for my BIL as well as we provide all his food for his lunches as part of his room and board.   His food items are not things I would normally buy.  We spent a total of $9.76 at Sam’s.

Next, we headed to Aldi to purchase the rest of our groceries for the next two weeks.   We spent a total of $17.61 at Aldi’s.  


 Our grand total for groceries for the next two weeks was $27.37, WOW!!   $2.03 under budget.   I can’t believe we did it. 

You might be saying to yourself, how much could they have bought for less than $30.00??   More than you would think really…..gotta love Aldi!


Is your pantry or freezer overfull with food??   I challenge you to join me and plan you next week of meals from your pantry!   It is a great way to get back on budget for the new year!!

Happy Savings!!!

Menu Plan Monday


I was reading on MSheriff’s blog about the challenge she was participating in, Eat From The Pantry Challenge.  I decided that in an effort to get back on budget a bit and recover from the holidays, I too would particpate in this challenge.

Hubby and I discussed it and we decided that we would try to eat from our pantry for the next week instead of getting groceries.  We are starting with the goal of making 1 week, but will try to make it for two weeks.  This will certainly help us to get back on budget for the new year.    

WEEK # 1 

SUNDAY – Lunch:  Grilled Cheese/Soup
Supper:  Turkey/Stuffing/Veggie

MONDAY – Old Fashoined Turkey Spaghetti

TUESDAY – French Toast and Bacon

WEDNESDAY- Easy Pot Roast

THURSDAY – Tater Tot Hotdish

Duggar Family Tater Tot Dish
1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

FRIDAY – Hamburgers and Chips

SATURDAY – Pork Chops and Rice

WEEK # 2

SUNDAY -Steak/ Baked Potatoes/ Veggie

 MONDAY – Easy Chicken & Rice Casserole
Chicken breasts
1 cup rice
1 can your choice cream of … soup
1 packet Italian seasoning mix
2 cups boiling water
Salt & pepper, or your favorite seasonings

Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

Pour into a 9 x 13 baking pan, place Chicken on top and sprnkle with paprika. 


Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.


  • 1 pound lean ground beef
  • 1 large onion, chopped (1 cup)
  • 1 can diced green chilis (optional)
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1/2 cup Bisquick® mix
  • 1 cup milk
  • 2 eggs

Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt, chilis, and cheese. Stir in remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until bubbly.


WEDNESDAY – Chicken Tortilla Soup /Biscuits

Six-Can Chicken Tortilla Soup

1 15-ounce can whole kernel corn, drained (substitute yellow hominy)
2 14.5-ounce cans regular chicken broth (or 3 cups homemade chicken stock)
1 10-ounce can chunk chicken (or 1 1/2 cups leftover chicken)
1 15-ounce can black beans
1 10-ounce can diced tomatoes with green chile peppers, drained

Pour corn, chicken broth, chunk chicken, beans and tomatoes with peppers into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips, and top with shredded Cheddar cheese. Serves: 6.

THURSDAY – Chicken or Turkey Tetazzini

FRIDAY – French Bread Pizza


Baked Ravioli

*       2 Tbsp. olive oil

*       1 (28 oz.) jar spaghetti sauce, any flavor

*       24 pieces frozen Four Cheese Ravioli

*       1/2 cup grated Romano or Parmesan* cheese

*       2 cups meatballs, chopped (from freezer)

*       5 oz. shredded mozzarella cheese

*       sautéed peppers and onions, thawed (from freezer or see notes above.)

Preheat the oven to 400°F. Spread olive oil in an 8″x10″ baking pan and spread about 5 oz. of the spaghetti sauce around. Layer with 1/2 of the ravioli, 1/2 of the Romano or Parmesan Cheese, 1/2 of the meatballs and peppers and onions, and 2 oz. of the mozzarella cheese. Repeat layers, saving 1 oz. of mozzarella cheese for the top. Tent the pan with aluminum foil and bake for 1 hour 15 minutes

A Peek into our Pantry/Freezer – as you can see we have alot of things to plan our meals from for the next two weeks!!

               Pantry Shelf – Basement                                          Basement Freezer

IMG_1602 IMG_1603

Basement Fridge                                                         Upstairs Fridge

IMG_1604 IMG_1605

Upstairs Freezer


I plan on picking up a couple of things at the store on Tuesday before heading back to work.  I have $29.40 left on gift cards so want to keep my grocery budget for the next two weeks within that!   Wish me luck as this will really help us to get back on budget for the new year!

For more Menu Planning inspiration stop by and visit Tina at Mommy’s Kitchen  or Laura at Organizing Junkie.

*Update:  Check out our blog entry about our grocery shopping trip today to see if we were able to stay within budget!

Happy New Year….


I can’t tell you how much I have enjoyed the last few days getting caught up with everyone’s blogs.  I sure miss being able to post and socialize with everyone.  I hope to make more time in 2010 to blog.  It is a great way to document our lives and memories as a family.

I am looking forward to ringing in the new year this evening in the comfort of my home with those I love, my hubby and children.   I think we might play the new computer game we received for Christmas while we wait to ring in the New Year. 

I need to think about my goals for 2010 and will post about those later I am sure.   We have had a good 2009 and look forward to creating a wonderful 2010.  

As with every post lately, I am thinking about what to make for New Year’s Eve and New Year’s Day.  Our lives are so packed with traditions around food, so my kids are already planning what we should have tonight!  So I guess that means I need to go to the grocery store, after I plan some special treats for tonight and tomorrow!


New Year’s Eve (appetizers)
Pizza Dip
Shrimp Cocktail
Popcorn Shrimp
Egg Rolls
Honey BBQ Wings
Cheese Sticks
Hawaiian Bread/Spinach Dip
Veggie Tray with Dip
Sparkling Juice

New Year’s Day

Crab Legs

Parmesan Potatoes
Pull Apart Garlic Bread from Frugal

Veggie – use up rest of squash



Wishing you a wonderful night bringing in 2010 with those you love!!


Happy New Year!


Christmas Eve Recipes…..

We tried a couple of new recipes this year for Christmas Eve.  The following were hits and will be added to our online cookbook.


1/2 Cup Butter, melted
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1-1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1 round loaf sourdough bread
1 lb. Monterey Jack cheese, cut into thin slices

In a small bowl, combine the first six ingredients; set aside.  Cut bread diagonally into 1 inch slices to within 1/2 in of bottom of loaf.  Repeat cuts in opposite direction. Arrange cheese slices in cuts.  Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet.  Bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. 

*Taste of Home Simple & Delicious – January/February 2010


3/4 cup red currant jelly
3/4 cup barbecue sauce
3 Tbsp. prepared mustard
2 pkg (1 lb each) miniature smoked sausages, drained. 

In a large saucepan, combine the jelly, barbecue sauce and mustard.  Cook, uncovered over medium heat, for 15-20 minutes or until jelly is melter and mixture is smooth, stirring occasionally. 

Add sausage; stir to coat.  Cover and cook 5-6 minutes longer or until heated through, stirring occasionally.  Serve with toothpicks. 

(I did cook my sauce on the stove to melt, but then put the sausages and sauce in the crockpot for a few hours on low)

*Taste of Home Simple & Delicious – January/February 2010


1 lb ground beef
6 bacon strips, diced
1/2 cup chopped onions
1 pkg (8 oz) process cheese (Velveeta), cubed
1 tube (16.3 oz) large refrigerated buttermilk biscuits
1/2 cup ketchup
1/4 cup yellow mustard

In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain.  Add cheese; cook and stir until melted.  Remove from the heat. 

Flatten each biscuit into a 5 inch circle; spoon 1/3 cup beef mixture onto each biscuit.  Fold sides and ends over filling and roll up.  Place seam side down on a greased baking sheet. 

Bake at 400 for 18-20 minutes or until golden brown.  In a small bowl, combine ketchup and mustard; serve with roll-ups.   Yield:  8 servings.  (I made these with 2 cans of the little buttermilk biscuits. They turned out more appetizer size)

*Taste of Home Simple & Delicious – January/February 2010

Great appetizers!  Hope you enjoy them!

Merry Christmas………..



While I enjoy Coymas, I love Christmas!!  My favorite day of the year is Christmas Eve.  I love attending Christmas service with my children and celebrating the real reason for the season, the birth of our Savior!! 

We have traditions of how we celebrate Christmas Eve each year, that have become very special to us.  We always attend Christmas Service together.  The plow has gone by our house and we are nearly dug out so we will be able to attend service at 4:00.   I am so looking forward to the service.  

After church we come home and start making our feast of apprtizers.  Each person selects one favorite they want and I try a couple of new appetizer recipes too!   My children love shrimp so there is always alot of that!!  So we snack on appetizers in the living room.   We have a great time!   After eating, we exchange gifts between ourselves and watch a Christmas movie.  This year we will be watching The Nativity.   It is a quiet evening with the family celebrating the birth of Christ!     There is nothing better……

Christmas Eve Appetizers -2009

Deviled Eggs
Shrimp Cocktail
Popcorn Shrimp (Stovetop – fry)
Smoked Little Sausages -Pg 19 NEW (Stovetop – 25 minutes)
Mozzarella Sticks (450 – 8 minutes)
Bacon Cheeseburger Roll-ups – pg 56 NEW (400 – 18 minutes)
Crispy Noodle Shrimp (Bake at 400 – 15 minutes)
Party Bread – pg 19 NEW (350 for 15 mins/uncovered 10 more)
Hot Artichoke Dip – (350- 20 minutes)

May the Lord bless and watch over you and your loved ones this Christmas and upcoming year. 

Merry Christmas!!