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Menu Plan Monday 03/29

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

I didn’t get my menu plan posted last week, but it’s back to business as usual around here. My plans will probably change depending on which day I decide to participate in Freezer Cooking Day. I’m thinking Thursday/Friday right now, but I’ll see how things look tomorrow after I make my list.

Monday:
Chicken, Broccoli and Rice Casserole from freezer with salad

Tuesday:
Sloppy Joes (meat mixture from freezer) on Kiser rolls with salad and fries

Wednesday:
Chicken Tortilla Soup with Rolls and Salad (new 1 for me, still trying to find a good recipe)

Thursday:
Stuffed Cabbage from Freezer (will post recipe)

Friday:
Dinner with Friends

Saturday:
Chili made with Ground Turkey and Crackers (I serve over rice)

Sunday:
Easter Dinner with my Mommy

Notice I’m trying to clean out some items from the freezer?
Are you having anything yummy this week?

2 comments

Menu Plan Monday 03/15

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

My menu plan is a little different this week. Usually, I plan my meals based on what we already have on hand. Things may change slightly depending on what fresh fruits and veggies are on sale Wednesday, but we typically eat from the stockpile. Today I’m heading out to Harris Teeter to spoil my hubby and get BOGO London Broil for tonight. This is more expensive than a typical meal but the meat will feed us for 2 dinners. Also, I’m trying Corned Beef and Cabbage for St. Patrick’s Day Wednesday. I’ll be picking that up at HT as well.

Monday
London Broil (in crock pot) with sautéed mushrooms, asparagus and potatoes from freezer.

Tuesday
English Muffin Pizzas

Wednesday
Corned Beef with cabbage and Potatoes in crock pot (probably freezer leftovers)

Thursday
London Broil with homemade mac and cheese and corn

Friday
Roasted Turkey w/ mashed potatoes from freezer and green beans

Saturday
Baked Ziti (with leftover turkey) and rolls (make 2, freeze 1)

Sunday
Turkey Taco’s with black beans from freezer

I bought a 12lb turkey a while ago for $5.67. It will yield at least 6 meals, under $1 a meal!!!

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My Goal Price: Meat

by Dana Zeliff on
in My Kitchen

Disclosure: This post may contain an affiliate link.

Here is a list of meat prices that I had hanging on my fridge.  These are what I’ve paid over the past 6 months or so for meat.  I try to stick with these prices and really stock up if the price is lower.  I won’t spend over these prices unless I am desperate.

93% Lean Ground Beef
$2.02 lb
$1.84 lb

Butterball Ground Turkey
1.99 lb (package is 1 lb)

Perdue Whole Roaster Chicken
$0.98 lb (avg good sale)
$0.77 lb

Store Brand Whole Chicken (chickens usually smaller)
$0.59 lb
$0.49 lb

Perdue Chicken Thighs
$2.08 lb

Perdue Boneless Chicken Breast
$2.99 lb
$2.59 lb

Perdue Split Breast Chicken
$1.10 lb

Store Brand Split Breast Chicken
$0.77 lb
$0.47 lb

Perdue Chicken Winglet’s
$1.82 lb

Beef Chuck Roast
$2.06 lb

Pork Tenderloin
$2.97lb (Sam’s Club)

London Broil
$5.25 lb (BOGO at HT)

Tilapia
$3.99 lb
$2.99 lb

Note:
I prefer Perdue chicken, but store brands are usually cheaper.
I like B1G2 sales for Perdue chicken
Harris Teeter usually has good BOGO sales for other beef plus good meat markdowns.

This week:
Kroger Whole Chicken $0.59 lb
Perdue Whole Chicken at Farm Fresh $0.88lb (I bought 1)
Pork Loin Roast at Farm Fresh $1.88 lb (I think it may be good deal, will look at this weekend)
London Broil BOGO at Harris Teeter
Tilapia $3.99 lb at Harris Teeter

What price won’t you pay over? Other meats I don’t have listed?

3 comments

Menu Plan Monday 03/08

by Dana Zeliff on
in Menu Plan, My Kitchen

Disclosure: This post may contain an affiliate link.

Here’s a look at what we’re having for dinner this week:
Monday:
Turkey Sausage with Zucchini and Mushrooms over Rice
Tuesday:
Tuna Casserole with Fruit (I have tons of tuna that I need to use)
Wednesday:
Cheesy Chicken Chilaquiles (PC recipe)
Thursday:
Pork Chops over Egg Noodles
Friday:
Dinner at Friends
Saturday:
Chicken Teriyaki Stir-fry over Rice (using Crockpot Chicken from Freezer)
Sunday:
Baked Chicken with Freezer Potatoes and Corn
What are you eating this week?  Any yummy recipes to share (especially looking for Tuna pouch or can)?

2 comments

Dora Cake-LuLu is 3!!!

by Dana Zeliff on
in My Kitchen

Disclosure: This post may contain an affiliate link.

My baby turned 3 years old today!  I haven’t been posting much the past couple of days and Harris Teeter matchups will be posted later tomorrow.  This is what I’ve been doing (besides getting ready for a party):

Now, I know it’s not as great as some cakes out there, but I was happy with it.  This is a post that shows even if you have zero artistic ability (like me) you can make your own cake.  I think it turned out decent. I wanted Dora to go to a castle but I couldn’t find one small enough that wasn’t crazy expensive, so she went to the farm instead!  That’s jello for the river!
Please feel free it link up cakes you’ve made-if you’d like.

7 comments

Freezer Cooking Day-March Results

by Dana Zeliff on
in Freezer Cooking Day, My Kitchen

Disclosure: This post may contain an affiliate link.

My Results: 03/01/10
You’re looking at:
2 Lasagna
2 Chicken Pot Pie
2 Chicken Broccoli and Rice Casserole
1 Chicken Noodle Soup (plus 1 container lunches)
5 “Cans” Cream of Chicken Soup (I tripled recipe: made 7 “cans”, used 2 in casserole)
5 Bags of Kidney Beans
1 More Breakfast of Pancakes
1/2 Loaf of Banana Bread
School Cupcakes for “LuLu’s” 3rd birthday!! (no icing yet)
Here’s a breakdown of how my cooking days went…
Saturday:
I made Crock Pot Chicken (no it’s not in the picture).  We ate it on Sat. night with potatoes and corn, then made Chicken Pot Pie, Soup, and Casserole plus 2 lunches for me with the rest. 
Sunday:
Hubby made pancakes then I made Chicken Noodle Soup and banana bread for dinner.  I also got the lasagna ready (meat cooked and everything in the crock pot-put in fridge).
Monday:
Cooked kidney beans, got lasagna cooking, made cream of chicken soup, made chicken, broccoli and rice casserole.  Cleaned kitchen.  Made cupcakes (add on-I almost forgot!), made chicken pot pies and assembled lasagna. 
This is what my helper did
She “organized” the crackers
I also assembled snacks for lunches on Sunday night. I add a few snacks into small containers to pack in the kids’ lunch. This time I included gold fish, cheez-its, and pretzels (recent sales of course).  If you read my post HERE on public school, you’ll know “Monkeyboy” attends kindergarten at our local public school 5 days a week and “LuLu” is in a local church preschool 2 days a week (hence the 7 containers). Hubby also got a bag to snack on.
You’ll notice this isn’t a months worth of meals.  That doesn’t work for me, but I do like to have items cooked ahead of time for busy days and the cream of chicken soup and kidney beans will last for a few months.
One thing I learned:
I’ve always cooked one larger chicken for my crock pot chicken.  This time I used 2 smaller birds from a Harris Teeter sale recently.  It took much longer than I expected to skin two small birds, longer to pull the meat when cooked and it didn’t yield as much meat.  I’d rather spend a little more on one larger chicken and spend less time.
I hope your Freezer Cooking Day was a success!

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Chicken, Broccoli and Rice Casserole

by Dana Zeliff on
in My Kitchen, Recipes

Disclosure: This post may contain an affiliate link.

Chicken, Broccoli and Rice Casserole

I’ve been making this meal for MANY years. It was the first meal I learned to make, so needless to say we had it at least once a week during our first couple years of marriage. I’ve brought it back over the past year or so since the kids love it.

2 pieces of chicken OR I use crock pot chicken now (~$2)
1 Box of Uncle Ben’s Wild Rice (Original Recipe) (Free-$0.25)
1 Can of Cream of Mushroom Soup** (?)
2 heads of Broccoli ($1.50)
1 cup Cheddar Cheese ($0.25)

Boil chicken or use crock pot chicken, cook rice according to package directions (you could also use plan rice but we like the seasoning), cook broccoli. Mix together in prepared dish with cream of mushroom soup.** Top with cheese (I’ll be honest; we use about 1 1/4 or 1 1/2 cups cheese)

Bake at 350 degrees for approx 20 min or until cheese is melted.

*If freezing, skip baking step
**I used homemade cream of chicken soup this time.

My helper sprinkling cheese

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