<< Back to all Blogs
Login or Create your own free blog
Layout:
Home > Eating from the Stocked Items for the Month
 

Eating from the Stocked Items for the Month

March 5th, 2008 at 04:04 am

In order to include some of the meals I've had this week, I'm starting with Friday because on Friday I had a crock pot dinner that carried over to two more meals this week. So here goes:

Friday: Beef Pot Luck Dinner

6 lb. Beef Shoulder Road
8 peeled potatoes
1 lb. baby carrots
1 chopped up onion
2 cups of water
Salt and Pepper to taste

I put all this in the crockpot with the veggies on the bottom, added two cups of water and put it on high for six hours. Meat was cooked medium well and there was nice au jus.

Saturday: Hearty Beef & Barley Stew

1 cup cubed up beef
1 cup cubed up carrots
1 cup cubed up potatoe
Juice from crock pot
1/2 cup barley
2 cans of Beef Broth
Spices to taste

Put it all in the crock pot on high and let cook for about two hours. Then I take a 1/2 cup of cold water add 3 T of flour and stir it together until all flour is dissolved and pour it in the crock pot to thicken the stew. Very delicious and we ate it with Texas Toast.

I still had enough beef, carrots and potatoe cubed from the Friday night pot luck to make another stew so I put it in the fridge for another nights menu.

Sunday: Chicken, Brocolli Alfredo

1 8 oz. chicken breast (cubed)
1 cup frozen chopped brocolli
1 jar alfredo sauce w/cheese
Angel Hair

I sauteed the cubed chicken breast in olive oil until all pieces were white and then I added the brocolli, I sauteed on low until the brocolli was fully thawed and the chicken was fully cooked and slightly browned and added the alfredo sauce.

As I was cooking the chicken alfredo I cooked up enough angel hair for four servings.

I served it with Texas Toast.

Monday: Beef Pot Pie

Two pie shells
Beef, Carrot & Potatoe Mixture
1 can of Beef Gravy

I lined a pie plate with pie pastry. I mixed the beef, carrot & Potatoe with gravy and poured it in the pie shell and then put on top layer; put it in the oven at 350 degrees for 35 minutes.

Tuesday: Lemon Chicken & Rice

2 large Chicken Breast
1 can of Chicken Broth
1/4 cup Lemon Juice
1 beaten egg
1 c. flour season with Lemon & Pepper Spice
Salt & Pepper
1 C. Rice
2 C. Water
2 T. butter

I first put 2 cup of water and 1 cup of rice with 2 T. butter in a microwave safe 2 quart pyrex dish. Put it on high for 18 minutes.

I pound the chicken until it is flat, cut it into four pieces. Dip it into the egg batter and then roll in the flour and place in a hot pan with olive oil and saute until browned on both sides and cooked; usually no more than 15 minutes. Take chicken out of the pan, put 1 can of chicken broth, 1/4 cup of lemon juice in fry pan. In a separate cup put 1/4 cup of cold water and stir in 3 T. flour, pour into chicken & Lemon broth and stir quickly with a fork so no lumping occurs. Spice to taste with lemon pepper and salt, when slightly thickened, add the chicken back into the mix and coat chicken. Serve over rice with canned asparagus pieces (the lemon from the chicken taste great on the asparagus).

Wednesday: Chili & Texas Toast

1 lb. of ground beef
1 large can of red kidney beans
1 jar of ragu sauce
1 large can of diced tomatoes
1/2 c. brown sugar
1 tsp. cloves
1 tsp. italian spice
1 tsp. chili powder
1 tsp. basil flakes
red pepper flakes to taste
Salt & Pepper

In a crock pot brown the ground beef on high, drain off grease. Pour in the remaining ingredients add spice and let it simmer for at least four hours. Serve with salad and texas cheese toast.

Thursday: Garlic Pork Lions

1 lb. pork lions
(soak in olive oil and crushed garlic for at least a couple of hours with salt and pepper to taste).
2 baking potatoes
1 can Green Beans

When pork is fully marinated. Start your oven at 350 degrees, wash you baking potatoes and punch holes in them with a fork. Let the potatoe cook for 30 minutes then arrange your pork loins in a baking dish. Put them in the oven for approximately 30 minutes along with the baking potatoes. Heat your green beans in the microwave and add butter, salt and pepper to taste.

Friday: Pork Stir Fry

1 frozen bag of snow pea stir fry
Leftover Pork
Soy Sauce
Rice

Start your rice in the microwave, 2 cups of water, 1 cup of rice and 2 Tsp. of butter. Cook on high for 18 minutes.

Slice left over pork into thin short pieces. Saute the snow pea stir fry veggies in olive oil, when melted and cooked pour in your pork pieces, continue to saute until heated; add soy sauce to taste and serve over rice.

So there is our week menu. For meat I used 1 beef roast, 1 package of chicken (3 breast), 1 lb. of hamburger and 1 package of pork loins (4 pieces). We are still in good shape and I haven't had to go to the store for anything yet. The only item we seem to be low on right now is milk which I will pick up on Friday before the weekend.


3 Responses to “Eating from the Stocked Items for the Month”

  1. luxlivingfrugalis Says:

    Sounds yummy - you're making me hungry!

  2. Mooshocker Says:

    I was reading your bio and looking at your ticker. I must commend you on your perserverance. You are to be congratulated for not declaring BK and working to honestly eliminate your debt. Great job! Almost 1/2 paid off. I can't wait to see that number continue to drop. God bless you.

  3. KellyB Says:

    Wow great meal planning - and complete with recipes! I hope BA sees your blog post and tries them in his crock pot!

Leave a Reply

(Note: If you were logged in, we could automatically fill in these fields for you.)
*
Will not be published.
   

* Please spell out the number 9.  [ Why? ]

vB Code: You can use these tags: [b] [i] [u] [url] [email]