Ok here is my menu for June 17th to July 14th:
I'll preface this by saying I got a GREAT deal on boneless skinless chicken thighs last month (like less then a $1 a pound) so I wanted to put them to good use...hence the reason for tons of stir fry...I really usually do try and make different chicken dishes
Also I normally have atleast 12 to 13 different recipes!!
For the Pizza, I make it homemade. I make the dough in my bread machine then add 1/2 jar of wal mart brand pizza sauce and I am lucky we only like cheese pizza. I buy the huge 5lb bag of Mozzarella cheese at Sam's for $8 bucks and it last for 6 pizzas (almost 2 months).
For the Spaghetti I buy the 5 lb package of Angel hair pasta ($3) and the 3 jars of LARGE Ragu ($8.88) at Sam's club and that lasts us for 6 dinners of Spaghetti!!
For the Chicken stir Fry I bought the thighs last month and then we add a bag of delux stir fry veggies from the frozen section of Wal Mart. I think they are like $1.22 a piece!!!
For the Dogs and fries. I buy a 16 oz package of Oscar Myer Turkey Dogs ($1.97) and a bag of Wal Mart fries ($1.88) and a pack of Buns (I buy these fresh not on shopping day and if we run to Sheetz we pay about $2.39. If we run to the local Bilo it's only about $1.69).
For the burgers and fries. We actually have "home grown" beef raised by my dad so we pay nothing for the burgers. The fries and buns are the same as for the hotdogs!
**RECIPES**
Pasta Carbonara (it does only make 4 servings I double it!!)
* 2-1/2 cups uncooked mostaccioli
* 8 bacon strips, diced
* 1 jar (4-1/2 ounces) whole mushrooms, drained
* 3/4 cup half-and-half cream
* 1/3 cup butter, cubed
* 1 teaspoon dried parsley flakes
* 1 teaspoon minced garlic
* 6 to 8 drops hot pepper sauce
* 1/2 teaspoon salt, optional
* 1/3 cup grated Parmesan cheese
* 1/4 cup sliced green onions
Directions:
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.
Beef Enchiladas (this is a freezer meal and it was "leftover" from last month)
Ingredients:
* 2-1/2 pounds ground beef
* 2/3 cup chopped onion
* 2 cans (15 ounces each) enchilada sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 20 flour tortillas (8 inches), warmed
* 2-1/2 cups (10 ounces) shredded cheddar cheese
* Additional shredded cheddar cheese
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months.
Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).
Citrus Chicken (again this only serves for so I double it)
Ingredients:
* 2 medium oranges, cut into wedges
* 1 medium green pepper, chopped
* 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
* 1 cup orange juice
* 1/2 cup chili sauce
* 2 tablespoons soy sauce
* 1 tablespoon molasses
* 1 teaspoon ground mustard
* 1 teaspoon minced garlic
* 1/4 teaspoon pepper
* Hot cooked rice
Directions:
Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the remaining ingredients; pour over chicken.
Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice. Yield: 4 servings.
Zesty Tacos (I love the beans in this meal...it really makes the beef go further!!!)
Ingredients:
* 1 pound ground beef
* 1 cup water
* 1 envelope taco seasoning
* 8 taco shells
* 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
* 1 cup chopped tomatoes
* 1 cup shredded lettuce
* 1 cup (4 ounces) shredded cheddar cheese
* 1/2 cup zesty Italian salad dressing
Directions:
In a large skillet, cook beef over medium heat for 5-6 minutes or until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened.
Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing. Yield: 8 servings.
Peanut Chicken Stir-Fry (another one I double. I also buy extra stir fry veggies for this since my kids don't like peppers!!)
Ingredients:
* 2 teaspoons cornstarch
* 3/4 cup chicken broth
* 1/4 cup creamy peanut butter
* 3 tablespoons soy sauce
* 1 teaspoon ground ginger
* 1/4 teaspoon pepper
* 1-1/4 pounds boneless skinless chicken breasts, cut into strips
* 3 teaspoons olive oil, divided
* 1 cup chopped onion
* 1 cup thinly sliced green pepper
* 1 cup thinly sliced sweet red pepper
* 1-1/2 cups sliced fresh mushrooms
* 1 teaspoon minced garlic
* Hot cooked rice
Directions:
In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Pizza Pasta Toss (another one that get's doubled)
Ingredients:
* 2 cups uncooked spiral pasta
* 1 pound ground beef
* 1 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato puree
* 1/2 cup diced pepperoni
* 4-1/2 teaspoons sugar
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon onion powder
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.