This week we are using up some of the meat and chicken in the freezer that I bought on sale in January. I am also craving salad with fresh crunchy veggies so it's on the menu a couple times this week. I am so ready for fresh cukes and 'maters from our garden! Is it planting season YET?!
In anticipation of the cold, wet weather expected next Saturday, I am cooking up a big pot of vegetable soup. I am making enough to enjoy Saturday for dinner and Sunday for lunch plus at least two extra batches to freeze.
The beef stew that is in the crockpot right now smells soooo good! Check out the recipe below.
What's on your frugal menu this week?
Beef Stew with carrots and onions (beef was BOGO at HT a couple weeks ago) – see recipe below
Sweet Potatoes (.39/lb from local JC farmer)
Pear Slices (.99/lb last week)
Salmon Burgers (on sale at Lowe’s foods for $3.24 a box couple weeks ago)
Whole grain and wild rice (free with sale and coupons)
Chicken Soft Tacos (chicken cooked in crock pot on sale $1.88/lb a couple weeks ago, Mission flour tortillas free from HT last week with sale and coupon)
Sauteed Onions and Green Peppers
Penne Pasta with Marinara and Parmesan
Spinach Salad (.79 cucumbers at HT through 2/2 and $1.29/lb tomatoes at Lowe’s through 2/2)
Not sure yet – something high in iron since I am donating blood on Saturday! Maybe a beef, spinach, tofu, oatmeal, liver, fortified cereal casserole – I am so kidding!
(If anyone would like to join me in giving blood at the Rex Bloodmobile in Cary on Saturday between 9 am and 2 pm, just send me an e-mail and I can give you all the details: email@example.com)
Homemade Veggie Soup with Pasta
Spinach and Mushroom Quiche (using 18 count eggs on sale for $1.88 from Lowe’s Foods through 2/2) - I'll post the recipe once I make it.
Fruit Salad (using BOGO cantaloupe from HT through 2/2, .99/lb pears at Food Lion through 2/2 and canned pineapple chunks I have in the pantry)
Crockpot Beef Stew
1.5 – 2 lbs beef stew meat
1 onion chopped
8 oz. mushrooms, sliced (not using mushrooms tonight because I didn’t have any and could not get to the store)
3 carrots sliced
16 oz. beef broth (or water with bullion)
1 tsp garlic powder
2 bay leaves
splash of pepper
splash of Italian spices
8 oz. sour cream (I always use light sour cream and it tastes great)
¼ cup flour
½ cup water
Place stew meat in crockpot. Add carrots, onion, mushrooms, spices and both bay leaves. Pour broth over meat and vegetables. Cook on low for 7 hours. Take out bay leaves. In a separate bowl mix sour cream, flour and ½ cup water together. Then pour approx. 1 cup of broth from crockpot into sour cream mixture. Mix well. Pour sour cream mixture into crockpot and mix well. Turn crockpot to high and cook for 20-30 minutes to thicken gravy. Enjoy!