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Menu Plan Monday (02/07)

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

My menu plan looks similar to last week.  We just had so much going on that I didn’t stick to my plan at all.  Two nights we ended up with sandwiches and whatever else we could scrounge up at the last minute.  

Monday
Beef Taquitos with Mexican rice and refried beans

Tuesday
Diana’s Chicken Thighs with rice and corn (recipe to follow)

Wednesday
Cuban Sandwich with leftover pork tenderloin (a first for us)

Thursday
Lasagna with bread from bread machine

Friday
Dinner out

Saturday
Chicken Parmesan Subs

Sunday
TBD, possibly a roast depending on sales

1 Comment

Kroger Recipe Idea: Pulled Pork Sandwich

by Dana Zeliff on
in Kroger, Recipes

Disclosure: This post may contain an affiliate link.

Thanks to Madame Deals for this week’s recipe idea based on the Kroger ad for week of 01/30

Pulled Pork Sandwich

Ingredients:
2 lbs of Pork Tenderlion
1 12 oz Rootbeer
1 Sweet Onion
1 Bottle of BBQ Sauce
1/4 tsp of Vinegar
Salt and Pepper to taste

Pork Tenderloin, $3.99/lb

Kroger Buns, Sandwich or Hot Dog, 8 ct * Kroger Bread Select Varieties, 20 oz – $1.00
Rub the salt and pepper into the pork tenderloin. Use as much or as little as you like. Cut the sweet onion into five ½-inch-wide rings.

  1. Cover the bottom of the crockpot with the sliced onion rings. Place the pork tenderloin on top of the onions.
  2. Pour the can of root beer over the top of the tenderloin.
  3. Add the 1/4 tsp of Vinegar
  4. Place the lid on the crockpot.
  5. Cook on low for 6 hours, or until tender.
  6. Remove the pork tenderloin from the crockpot. Shred the meat with a fork and sharp knife. Drain half the juice from the crockpot, allowing the onions to remain.
  7. Add the pork back to the crockpot and pour the barbecue sauce on top. Add as much or as little as you like, depending on your personal taste. Stir to combine and cook on low heat for one hour
  8. Place on toasted bun and enjoy

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Harris Teeter Recipe Ideas: Chili Dogs & Nachos

by Dana Zeliff on
in Harris Teeter Weekly Ad, Recipes

Disclosure: This post may contain an affiliate link.

Thank to Mom on Dealz for this weeks Harris Teeter recipe ideas.  Prices are based on the Harris Teeter ad for the week of 02/02.

With Superbowl this weekend, it seems fitting to have the frugal recipe of the week be with that theme. By the way, who are you rooting for to win?

Chili Dogs with Chips and DipIngredients:

Ball Park Franks $2.24
-$0.75 coupon from RP 1/23
Final=$1.49 each
Cape Cod Chips $1.74
-$1 coupon from SS 1/23
Final-$0.74
Dean’s Dips $1.07
-$1/2 coupon from SS 1/23
Final=$0.57
Harris Teeter Hot Dog Buns $1.17 (VIC card members)
Hormel Chili with Beans $1

Directions:
1. Prepare hot dogs to your preference (grill, boiling, microwave).
2. Heat Hormel chili and top your hot dog. Serve with chips and dip!

Final price for meal: $4.97**

Also, Harris Teeter has a special deal this week when you purchase 6 specific Harris Teeter brands, you get all 6 for just $6.99. I couldn’t resist this deal so here is a recipe for it!

[Read more…]

1 Comment

Farm Fresh Recipe Ideas: Easy Chicken Wings

by Dana Zeliff on
in Farm Fresh Weekly Ads, Recipes

Disclosure: This post may contain an affiliate link.

This weeks Farm Fresh recipe ideas are geared toward your Super Bowl party.  Sale prices are based on the Farm Fresh ad for the week of 02/02.

Hot Chicken Wings

12-15 chicken wings
1/2 c. (1 stick) butter or margarine, melted
1/4 c. Red Hot Sauce (or more to taste)

Price: ~$4.29

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely.

[Read more…]

4 comments

Frugal Eats: Frugal Cheesecake

by Dana Zeliff on
in Recipes

Disclosure: This post may contain an affiliate link.

Thanks to Budget Savvy Diva for this weeks Frugal Eats recipe!  Cheesecake is my favorite!  Yummy!

Frugal Cheesecake

Ingredients:

  • 2 packages of cream cheese
  • 16 ounces of whipped topping
  • 2/3 cup sugar
  • 2 graham cracker crusts
  1. Combine the first three ingredients in a large bowl with an electric mixer.
  2. Pour the filling between the two crusts, and smooth their tops.
  3. Place the crust pan covers over the ‘cakes’ and place them in the refrigerator for an hour, or until you need them.

Tips

  • To save money, I always purchase all store brand items for this recipe.
  • Sprinkle mini chocolate chips over the top of the cheesecake.
  • Add strawberry slices around the outer edge, and a whole strawberry in the center.
  • Place cherries around the outer edge, and a dollop of whipped topping in the center. Place another cherry into the center of the topping.
  • Purchase mini graham cracker crusts for making mini cheesecakes so that each person can have their own. Top these with cherries, strawberries or kiwi and a dollop of whipped topping.

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Menu Plan Monday (01/31)

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

I have a couple repeats from past weeks that I didn’t get around to making, and several recipes to post.  Last week we had 2 meatless meals.  I am happy to report that my husband nor my kids staged a revolt.  Although, they did all start chanting “Where’s the beef” when I served the rice & beans.  They think they’re sooo funny!  Derrick said he didn’t have a problem eating it again, as long as I didn’t make it a weekly meal.  I’m good with that.

Monday
Linguine with Clam Sauce & salad (recipe to follow)

Tuesday–My Birthday 🙂
Chicken Broccoli & Rice Casserole with corn bread

Wednesday
Beef Taquitos with Mexican rice and refried beans

Thursday
Leftovers

Friday
Out to dinner for my b-day

Saturday
Diana’s Chicken Thighs with rice and corn (recipe to follow)

Sunday
Chicken Parmesan Subs

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Farm Fresh Recipe Idea: Chicken Spaghetti

by Dana Zeliff on
in Farm Fresh Weekly Ads, Recipes

Disclosure: This post may contain an affiliate link.

I’m rather late in putting together a recipe idea from the Farm Fresh weekly ad for the week of 01/26.  This recipe lacks creativity, so I’ll work on something better for next week 🙂

Chicken Spaghetti

Ingredients

  • 2 Chicken Breasts
     – FF Split Breast Chicken $0.99 lb (~$2)
  • 1 package of spaghetti
     – $1/2 Mueller’s Product, exp. 1-31-11 (SS 01/02/11) ($1)
  • 1 Jar of Spaghetti Sauce
    – Ragu 2/$2 with in-ad coupon ($1)
  • Fresh Baked French Bread ($1.79)

Directions

  1. In a large pot of boiling water, cook pasta according to package directions.  Drain, and set aside
  2. In a large pot of boiling water, cook chicken until no longer pink, approx. 20 min.
  3. Shred chicken and add to spaghetti sauce, heat
  4. Serve sauce over hot cooked pasta 
  5. Serve with French bread

Total: $5.79

*Shopping from my stockpile, I had free pasta and only paid $0.25-$0.50 for sauce, so my price would be $4.29 at most

Photo credit: Recipesden.com

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