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?
Pear Slices (.99/lb last week)
Spinach Salad (.79 cucumbers at HT through 2/2 and $1.29/lb tomatoes at Lowe’s through 2/2)
(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)
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)
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!
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