Monday:
Bulgogi, Korean Rice, Leaf Lettuce
Total Cost: $12.29
Tuesday:
Beef Roast, gravy, Korean rice and veggies
Total Cost: $8.50
Wednesday:
Leftovers
Total Cost: FREE
Thursday:
Ja Jang Myun
Total Cost: yet to be determined (I need to see how much I paid for the pork and noodles) Probably not more than $10-12.
Friday: OUT OF TOWN
Saturday: OUT OF TOWN
Showing posts with label meal planning. Show all posts
Showing posts with label meal planning. Show all posts
Monday, March 2, 2009
Monday, February 23, 2009
My Menu Monday
This is a short week for us, since we'll be visiting family from Friday until Sunday. Yea! No cooking on Friday....or Saturday This makes me extremely happy.
Monday
Herb Crusted Pork Tenderloin
Homemade Macaroni and Cheese, crockpot style
Veggies (freezer style)
Tuesday
Barbeque Chicken (with my grandfather's homemade bbq sauce)
Korean Rice
Veggies
Wednesday (AWANA night)
Leftovers
Thursday
Grilled Bacon and Cheese Sandwiches
Tomato Soup, or my new recipe for Creamy Onion Soup
I may be adjusting this menu so that we eat our leftovers on Thursday instead. Feel free to leave a message for any recipe that sounds good to you.
I will be enjoying some awesome Korean food on the days I haven't listed.
Monday
Herb Crusted Pork Tenderloin
Homemade Macaroni and Cheese, crockpot style
Veggies (freezer style)
Tuesday
Barbeque Chicken (with my grandfather's homemade bbq sauce)
Korean Rice
Veggies
Wednesday (AWANA night)
Leftovers
Thursday
Grilled Bacon and Cheese Sandwiches
Tomato Soup, or my new recipe for Creamy Onion Soup
I may be adjusting this menu so that we eat our leftovers on Thursday instead. Feel free to leave a message for any recipe that sounds good to you.
I will be enjoying some awesome Korean food on the days I haven't listed.
Monday, February 9, 2009
My Menu Plan 2/9 - 2/15
Menu planning is making a big difference in my spending. When I plan my meals, I can (and do) make a list of every ingredient needed for each meal, then check off the ones I don't have to buy. This saves me time and gas, because I don't forget items. It saves me energy since I don't have to lug the kids around with me, getting them in and out of their carseats. It also saves me money because I am incapable of just going into the store for one item.
Monday -- Bi Bim Bop (Korean mixed veggies and rice)
This is an excellent meal for us. I had all the ingredients, except for leaf lettuce. It's really easy to make and tastes excellent. We make is by frying some bulgogi (korean bbq beef) and cutting it into small pieces. Then we mix it into korean rice, along with some chopped leaf lettuce and put a fried egg on top. You can add other veggies, but this is our simple version. YUMMY!
Tuesday -- Italian Chicken
I have all the ingredient for this meal. It was on my menu for last week, but we had an abundance of leftovers (an amazing beef stew that made 2 meals), so it got pushed back to this week.
Wednesday -- London Broil with Korean Rice
Wednesday's have to been meals that I can put in the crockpot or that can be easily reheated since my son has AWANA at 6:30 and my husband works a little later on this night so he has to eat when we're gone.
Again, another meal that I think I had on my menu for last week that got pushed back. Therefore, I did not need any ingredients. I must have done a poor job estimating how much each meal would make. At least it all got eaten.
Thursday -- Homemade broccoli soup and Panini sandwiches
Thursday's are another night that needs to be simple. My husband plays on the worship team at church and they practice on Thursday evenings. Meals like frozen pizza (totino's for $1.25 each) are good options. He doesn't practice this week though, so I can be a little more elaborate.
I am so looking forward to this broccoli soup, but my husband like more substantial meals, so we're making Panini's this night too. I got a good deal on tuna fish, so I could do a tuna fish and cheese panini (I have the Cuisinart Griddler -- makes life so much easier on night's like this).
Friday -- I think we're going out to eat on Friday. It will be our Valentine's dinner since we're going out of town (for my aunt's birthday -- nothing romantic) this weekend. Unfortunately, we'll have to take the kids with us, since I can't find a sitter. Oh well, someday I'll be wishing our kids were home to take to dinner.
Saturday -- out of town
Sunday -- out of town in the morning/early afternoon
Small group at 6:30, so we don't usually have time for dinner on Sunday's. We do have a snack at small group (which is my week to provide) so we'll get to eat something. This Sunday is a little more hectic since we're just getting back from NY and it's my husband's week to lead small group.
Monday -- Bi Bim Bop (Korean mixed veggies and rice)
This is an excellent meal for us. I had all the ingredients, except for leaf lettuce. It's really easy to make and tastes excellent. We make is by frying some bulgogi (korean bbq beef) and cutting it into small pieces. Then we mix it into korean rice, along with some chopped leaf lettuce and put a fried egg on top. You can add other veggies, but this is our simple version. YUMMY!
Tuesday -- Italian Chicken
I have all the ingredient for this meal. It was on my menu for last week, but we had an abundance of leftovers (an amazing beef stew that made 2 meals), so it got pushed back to this week.
Wednesday -- London Broil with Korean Rice
Wednesday's have to been meals that I can put in the crockpot or that can be easily reheated since my son has AWANA at 6:30 and my husband works a little later on this night so he has to eat when we're gone.
Again, another meal that I think I had on my menu for last week that got pushed back. Therefore, I did not need any ingredients. I must have done a poor job estimating how much each meal would make. At least it all got eaten.
Thursday -- Homemade broccoli soup and Panini sandwiches
Thursday's are another night that needs to be simple. My husband plays on the worship team at church and they practice on Thursday evenings. Meals like frozen pizza (totino's for $1.25 each) are good options. He doesn't practice this week though, so I can be a little more elaborate.
I am so looking forward to this broccoli soup, but my husband like more substantial meals, so we're making Panini's this night too. I got a good deal on tuna fish, so I could do a tuna fish and cheese panini (I have the Cuisinart Griddler -- makes life so much easier on night's like this).
Friday -- I think we're going out to eat on Friday. It will be our Valentine's dinner since we're going out of town (for my aunt's birthday -- nothing romantic) this weekend. Unfortunately, we'll have to take the kids with us, since I can't find a sitter. Oh well, someday I'll be wishing our kids were home to take to dinner.
Saturday -- out of town
Sunday -- out of town in the morning/early afternoon
Small group at 6:30, so we don't usually have time for dinner on Sunday's. We do have a snack at small group (which is my week to provide) so we'll get to eat something. This Sunday is a little more hectic since we're just getting back from NY and it's my husband's week to lead small group.
Friday, February 6, 2009
low fat dinners
Today's post is about low fat dinners. Although I am not actively trying to lose weight, I am purposely not adding extra fat to our meals. We eat very little red meat, which is for my husband's health. I usually limit our red meat consumption to once a week, which is fine by me. I am not a huge meat eater, and will choose chicken over beef 9 times out of 10.
This dish is a favorite of mine. It makes a large pot, and I easily get 3 meals out of it. Keep in mind that their are only 2 of us eating right now, but it's a lot of soup.
Chicken Corn Chowder
3 or 4 chix breasts (bone in or out, whatever is cheaper)
chicken broth (32 ounces; 99 percent fat free)
onion - chopped
celery- chopped
Corn (frozen, fresh or canned) Usually 2 cans or one bag of frozen
2 Potatoes - pealed and chopped into small pieces
2 hard boiled eggs, chopped
salt
pepper
basil
oregano
parsley
Boil chicken in water. Once cooked, remove chicken from water and set aside to cool. Strain broth, wash pot, and put strained liquid back into pot. After chicken cools, remove from bone if needed, and shred. Put back into water in your pot and add onion and celery. Boil until tender. Add potatoes, bring back to a boil until tender (about 20 minutes or less, depending on how large your potato pieces are). Add corn and return to boil. Season to taste with salt, pepper, basil, oregano and parsley. Add chopped eggs, and serve.
I usually serve this soup with crackers or dinner rolls. My husband has even been known to put rice in it. (He's Korean and it actually tastes pretty good, although it doesn't exactly make it low fat.) It's another family favorite.
I am always looking for new recipes to try, so feel free to post them in the comments section, or blog about them and send me a comment so I know to look.
Enjoy!
This dish is a favorite of mine. It makes a large pot, and I easily get 3 meals out of it. Keep in mind that their are only 2 of us eating right now, but it's a lot of soup.
Chicken Corn Chowder
3 or 4 chix breasts (bone in or out, whatever is cheaper)
chicken broth (32 ounces; 99 percent fat free)
onion - chopped
celery- chopped
Corn (frozen, fresh or canned) Usually 2 cans or one bag of frozen
2 Potatoes - pealed and chopped into small pieces
2 hard boiled eggs, chopped
salt
pepper
basil
oregano
parsley
Boil chicken in water. Once cooked, remove chicken from water and set aside to cool. Strain broth, wash pot, and put strained liquid back into pot. After chicken cools, remove from bone if needed, and shred. Put back into water in your pot and add onion and celery. Boil until tender. Add potatoes, bring back to a boil until tender (about 20 minutes or less, depending on how large your potato pieces are). Add corn and return to boil. Season to taste with salt, pepper, basil, oregano and parsley. Add chopped eggs, and serve.
I usually serve this soup with crackers or dinner rolls. My husband has even been known to put rice in it. (He's Korean and it actually tastes pretty good, although it doesn't exactly make it low fat.) It's another family favorite.
I am always looking for new recipes to try, so feel free to post them in the comments section, or blog about them and send me a comment so I know to look.
Enjoy!
Thursday, February 5, 2009
Low Fat Dinners
I thought I'd do a post on low-fat dinners. Jessica at Pudget: Losing Weight on a Budget has some really great, low-fat recipes. I really enjoy reading her posts and trying out her recipes.
I've posted several recipes lately that are low in fat. My Chicken Tetrazzini is definitely low fat. I use light sour cream, 99% fat free chicken broth and 2% Mozzarella Cheese. You can even use light margarine in it. Not only that, but it's so easy to make. It's definitely a family favorite. In fact, I just made some for my Mom and Dad the other day.
Another really healthy, low fat recipe is Beef Stew. I just posted about it the other day and it was fabulous! I put it in the crockpot in the morning, let it cook all day, thickened it right before we ate, and it was ready! So simple and filling. I didn't put noodles in it, which saved some calories and it was filled with fresh and frozen veggies. I can't wait to have the leftovers for tonight's dinner.
If you have any lowfat recipes you'd like to share, please post them and link to my site. Also, please leave a message in the comments so I know to look at your recipe too!
I've posted several recipes lately that are low in fat. My Chicken Tetrazzini is definitely low fat. I use light sour cream, 99% fat free chicken broth and 2% Mozzarella Cheese. You can even use light margarine in it. Not only that, but it's so easy to make. It's definitely a family favorite. In fact, I just made some for my Mom and Dad the other day.
Another really healthy, low fat recipe is Beef Stew. I just posted about it the other day and it was fabulous! I put it in the crockpot in the morning, let it cook all day, thickened it right before we ate, and it was ready! So simple and filling. I didn't put noodles in it, which saved some calories and it was filled with fresh and frozen veggies. I can't wait to have the leftovers for tonight's dinner.
If you have any lowfat recipes you'd like to share, please post them and link to my site. Also, please leave a message in the comments so I know to look at your recipe too!
Tuesday, February 3, 2009
Tomorrow Night's Dinner
Okay, so I don't remember what I said I'd make for dinner on Wednesday, but I've decided to make Beef Stew. I know this was on my list for the week, so I'm okay with supplies. This is a recipe from the September 2008 issue of Family Circle.
Beef Stew
1 large onion, cut into 1-inch pieces
1lb boneless beef cubes
1Tbsp ground ginger
1/4tsp salt
3 medium carrots, cut into 1-inch slices
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2Tbsp red wine vinegar
1/4Cup raisins
1/4tsp black pepper
2Tbsp cornstarch
Cooked egg noodles (optional)
Step 1:
layer onions, beef, ginger, salt, carrots and celery in slow cooker bowl. Add bouillon cube, water, vinegar and raisins. Cover and cook on high for 4 hours or low for 6 hours or until beef is very tender.
Step 2:
Remove cover and stir in black pepper. Using a ladle, remove 3 Tbsp liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstart mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.
I omit the raisins, since I'm not crazy about them. I also add peas and potatoes and tomorrow I might add corn. With so many veggies, it's like a beef vegetable stew. It's a really healthy, easy meal to put together. Serve it with some brown and serve rolls, or the Pillsbury Crusty French dinner rolls that I got for $1.99 with my $1 coupon this week and it's a great, filling meal. Enjoy!
Beef Stew
1 large onion, cut into 1-inch pieces
1lb boneless beef cubes
1Tbsp ground ginger
1/4tsp salt
3 medium carrots, cut into 1-inch slices
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2Tbsp red wine vinegar
1/4Cup raisins
1/4tsp black pepper
2Tbsp cornstarch
Cooked egg noodles (optional)
Step 1:
layer onions, beef, ginger, salt, carrots and celery in slow cooker bowl. Add bouillon cube, water, vinegar and raisins. Cover and cook on high for 4 hours or low for 6 hours or until beef is very tender.
Step 2:
Remove cover and stir in black pepper. Using a ladle, remove 3 Tbsp liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstart mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.
I omit the raisins, since I'm not crazy about them. I also add peas and potatoes and tomorrow I might add corn. With so many veggies, it's like a beef vegetable stew. It's a really healthy, easy meal to put together. Serve it with some brown and serve rolls, or the Pillsbury Crusty French dinner rolls that I got for $1.99 with my $1 coupon this week and it's a great, filling meal. Enjoy!
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