Weekly menu

This week I'm trying out a few money-savers but not necessarily time-savers. I'm going to see how hard it is to make rice that isn't minute rice, and baked beans that aren't from a can. Beans and rice in a bag are really cheap, so if we can substitute some of the canned stuff with the bagged stuff, that should save some moola. I'll let you know how it goes.

Sunday
Waffles
Ham and cheesy potatoes
Fried rice

Monday (Labor Day)
Scrambled eggs
Ham sandwiches, chips
Grilled steaks, potatoes, corn on the cob

Tuesday
Blueberry muffins
Out
Beef stroganoff

Wednesday
Oatmeal
Leftovers
Grilled cheese with ham

Thursday
Cereal
Cheesy quesadillas
Baked corndogs

Friday
Breakfast burritos
Out (I'm required; it's a work lunch!)
Hamburgers and fries

Saturday
PBJ toast
Sandwiches

No fork allowed

Ah, my secret tool, the trick to get kids to eat anything you want...make it crazy. For us, "crazy" can be as easy as no forks allowed. They get a kick out of it when I tell them, "whatever you do, do NOT use a fork. NO, NO FORKS! You MUST eat with your hands! You MUST, I say!"

Our No-Fork-Fridays usually consist of cherry tomatoes, cut up broccoli and cauliflower, sliced apples or peaches, grapes, crackers, cubed cheese, homemade fries and oven-baked chicken nuggets. I put it all on fancy serving trays in the middle of the table and let the kids make their own plates, with the requirement that they take at least one of each item. Then add salad dressing, ketchup, and barbecue sauce for dipping.

The other part of this secret: I like it as much as they do!

Beef Stew

I feel like a slacker, or out of the loop, either one. This week was the first time I made beef stew that wasn't in a crockpot...and it was delicious! Give it a try; it's perfect for a cool fall day. I think mine was even better because I used our home-raised beef, our homegrown potatoes, carrots, and onions, and Jay's mom's homemade ketchup.

1-2 tablespoon oil
1 pound beef stew meat, chopped (or get a cheap cut of beef and cut into pieces)
3/4 cup flour
salt, pepper to taste
2 cups water
1/2 cup chopped onion
1 tsp minced garlic
2 beef bouillon cubes
5 medium potatoes, diced
3 carrots, chopped
1 tablespoon A1 sauce
1/4 cup ketchup
2 tablespoons flour
1/2 cup water

Heat the oil in a large pot. Meanwhile, mix flour, salt, and pepper in a bowl. Roll the beef in the flour mixture. Add the onions, garlic, and beef to the pot and cook until the beef is just browned, stirring often. Add the water, bouillon cubes, A1 sauce, and ketchup. Bring to a boil. Boil for 2 minutes, then reduce heat to simmer.

Simmer, stirring occasionally, for 1 1/2 hours. Add the potatoes and carrots. Simmer for another 30 minutes, or until potatoes and carrots are tender.

Increase heat to boiling. Mix 2 tablespoons flour in cold water. Stir flour mixture into the boiling stew, and boil for 2 minutes.

Serve and enjoy. (Makes FABULOUS leftovers!)

Taco potatoes

It's starting to look like we eat a lot of mexican-style dishes around here. It's gotten to the point that, when I make taco meat, I make a double-batch to carry over a few meals. Here's one of my 2nd-meal uses.

Bake 4-5 potatoes. (I just use the microwave setting, but make sure you stab the potatoes first.)
Warm up the taco meat.
Split the baked potatoes, spoon taco meat over it, then sprinkle cheddar cheese, tomatoes, olives, sour cream, and whatever other toppings your family enjoys.

Easy, huh? Because some nights, who has time for complicated?

Tamale casserole

Sometimes it's fun to just throw things together and see what you come up with. Last night's invention was tamale casserole

5 sweet banana peppers (or hot, if you like things spicy)
1 pound sausage
1/2 cup chopped onion
1 can cream-style corn
salt and pepper, to taste
1 box Jiffy mix cornbread (and the stuff to mix it)
1 cup shredded cheddar cheese

1. Cut tops off of peppers and remove seeds. Cut in half lengthwise and boil in water for 5 minutes. Drain.
2. Meanwhile, brown sausage and onions together, until cooked through. Drain off any grease.
3. Add cream-style corn, salt, pepper, and stir. Pour into a casserole dish.
4. Sprinkle with half of the cheese.
5. Place banana peppers on top of sausage mixture.
6. Sprinkle remaining cheese.
7. Prepare cornbread mix according the instructions on the box. Spoon over the peppers.
8. Bake at 350 degrees for 20-25 minutes, until cornbread is baked through.

Weekly menu: August 23-29

Sorry about last week -- I needed a week off to handle the rest of my world. First day of school, kindergarten started, DH's is at work day and night now, soccer began...food was whatever we scraped together. And it showed...hotdogs, cheesy tacos, Wendy's, more hotdogs, sandwiches. Ick. Time to get back to real meals.

Sunday, August 23
Waffles
BLTs
Stuffed bell peppers

Monday, August 24 – Katie b-Day
Toast&jelly
Leftovers
Sonic

Tuesday, August 25
Cereal
Grilled cheese
@ Lincoln back-to-school BBQ

Wednesday, August 26
Muffins
Frozen meal
Taco potatoes

Thursday, August 27
Breakfast burrito
PBJ
No Forks Allowed

Friday, August 28 – Katie Party
Doughnut Day
Sandwiches
Homemade Pizzas

Saturday, August 29
Pancakes
Leftovers
Baked corndogs

Cream of Tomato-Basil Soup

Soup in August? Absolutely! This soup is even better when you use fresh tomatoes.

Creamy Tomato Basil Soup

• 1 medium onion, chopped
• EVOO
• 1 tsp salt
• 1 tsp dried basil
• 1 1/2 Tablespoon flour
• 1/2 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp baking soda
• 1 1/2 cup chicken broth
• 4 cups finely chopped tomatoes*
• 1 cup half-and-half
• 1 1/2 Tablespoon chopped fresh basil

1. In a large stock pot, saute onion over medium heat in oil until soft and translucent.
2. Add salt, pepper, dried basil, and flour. Cook for a few minutes.
3. Whisk in chicken broth to flour mixture until mixed thoroughly.
4. Add tomatoes and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
5. (The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.) Stir in baking soda and sugar.
6. Reduce heat to a simmer. Simmer for 15 minutes.
7. Add half-and-half and fresh basil.
8. Stir and simmer for at least 5 minutes. Turn heat to low until ready to serve.

My family likes to add Goldfish crackers for the kids, or shredded mozerella for the adults.

*If you don't have access to fresh tomatoes, substitute 14 oz can diced tomatoes and 14 oz canned crushed tomatoes