All Things Turkey!

I love turkey. I used to think it was just something we enjoyed during the holidays, but as I got older I knew I couldn't pass up buying meat at that price. Now I try to buy a turkey for Thanksgiving and 1 or 2 for later. This year I am sharing a refrigerator with my in-laws so I had to make sure I didn't stuff the freezer full of turkey. I did cook a 20lb turkey on Thanksgiving and I was happy to pack up leftovers for other dishes for the next week. I realize my family may get tired of eating reheated turkey, so I have some recipes for chicken that taste great with turkey and I have found a few more that may be worth trying soon. You may also learn a few tips from this radio show that featured a fellow high school alum who won the recent season of Hell's Kitchen.

To make it easy to find all the things you can do with turkey, I thought I would share the links below. Just bookmark this page and you have some recipes handy for your leftovers this weekend or freeze some turkey for future dishes. If you're like me and grabbed up a second turkey for the freezer you can make your family happy with even more turkey dishes and you have a second opportunity to use the whole turkey by making stock afterwards. Remember, if I can figure out how to do it, you can too!

Turkey Gravy

Turkey Stock

Turkey & Rice Hot Dish

Turkey & Broccoli Ring

Turkey Noodle Soup

Other Website Recipes

Turkey & Rice Soup

Curried Turkey Salad

Turkey Pot Pie

Chicken Stock

In trying to keep to our grocery budget and needing low sodium chicken broth, I figured it was finally time to make my own chicken stock. After cooking a whole chicken in my crockpot to have cooked chicken for meals throughout the week, I looked up this recipe and made chicken stock very easily. I had enough for meals that week and to freeze in ice cube trays for future soups.

Frozen chicken stock made in ice cube trays

Turkey Stock

After seeing how easy it is to make chicken stock overnight in the crockpot, I knew I couldn't waste the turkey carcass after our Thanksgiving gathering.

I used this recipe for Turkey Stock in a Crockpot. I did not add the apple cider vinegar that the recipe called for.

Place turkey carcass, onions, carrots, celery,
garlic, vinegar and spices in slow cooker.

Then fill slow cooker with cold water. Cook on high
for 1 hour then switch to low for 12-15 hours.

Scoop out all the bones, veggies, etc and discard.

Yes, I use a flour sifter to strain the stock.

After it cools in the fridge and the fat rises to the top, I will separate out the fat and then divide it into Ziploc bags or ice cube trays. An easy way to freeze some of it is by using ice cube trays and then transferring the cubes into Ziploc bags.

Turkey Gravy

Cooking the turkey is the easy part. I've cooked a lot of turkeys. As long as it's defrosted, trust me it isn't fun trying to pull the neck out of a still-frozen turkey, every turkey comes with easy to follow directions.

The part I have always been intimidated by was making the gravy. But, after forgetting to buy gravy and having to buy the most expensive gravy at the store on Wednesday night, I decided it was finally time to learn. So, thanks to the internet and friends who came over for Thanksgiving, we ended up with yummy turkey gravy using pan drippings, flour and a little salt & pepper.

I found this turkey gravy recipe and ended up tweaking it because I had plenty of pan drippings and didn't want to thaw any of my chicken stock or water it down. I realized the important thing is making the roux with the turkey fat and flour before adding the pan drippings.

4 Layer Torte

Crust:
1 stick margarine/butter
1 c flour

2nd layer:
1 c whipped cream
8 oz cream cheese
1 c powdered sugar

3rd layer:
3 c milk
2 small instant pudding (any flavor)

4th layer: 
whipped cream

1st layer:  Mix like pie crust and put in ungreased pan (9x13). Bake 15 minutes at 350 degrees F. Cool.
2nd layer:  Cream together 8 oz cream cheese and powdered sugar. Add whipped cream and beat.
3rd layer:  Beat pudding and milk with mixer for about 1 minute. Spread over second layer.
4th layer:  Cover pudding with rest of whipped cream. Shave chocolate on top. Refrigerate.


This is one of the my favorite desserts. As a teen, I even requested it for my birthday, in place of cake.

Orange Juice Pancakes with Orange Butter

This recipe is from eMeals.

Butter:
6 T butter, softened
1 t grated orange rind
2 t fresh orange juice

Pancakes:
1/2 c fresh-squeezed orange juice
3 c buttermilk pancake mix
1 1/2 c water

pancake syrup

1. Combine butter, orange rind and 2 t juice in a small bowl.
2. Combine pancake mix, water and juice. Let stand 10 minutes.
3. Cook pancakes according to package directions.
4. Serve with orange butter and syrup.

I doubled the pancake recipe for our family of 6. My kids really liked these. I served them with mandarin orange slices.

Pasties

This is a family recipe and a popular food item in Upper Michigan. (It is pronounced with a short vowel A.)

Dough:
4 c flour
2 t salt
2 sticks butter
1 c milk
1/4 t baking powder

Filling:*
1 1/2 lb hamburger
1 onion, diced
4 or 8 potatoes, cubed
salt and pepper

Divide dough into 12 portions. Roll out 1 portion to 1/8 in thick into a circle. Cover 1/2 with layers of potatoes, meat, onions and salt & pepper. Fold 1/2 of pasty over filling and seal. Bake in 400 degree oven for approximately 45 minutes. (I will be double-checking the oven time this week.) We like to eat it with ketchup.

*You can add other vegetables like carrots and rutabaga. My husband likes it with shredded cheese added and you can also add other seasoning.

Hashbrown Casserole

Another favorite from my family recipe book:

Mix Together:
2 lbs frozen hashbrowns
1/2 c melted butter
1 can cream of chicken soup
1 pint sour cream
1/2 c chopped onion
6 oz cheddar cheese
1 t salt
dash of pepper

Top it with:
1 c crushed cornflakes
1/4 c melted margarine

Bake at 350 degrees F for 45 minutes. Can be made a day ahead.

Topping Options: I have made this without a topping and topped it with potato chips. It's good either way!

Vegetable Pizza

Crust:
2 pkg of 8oz crescent rolls

Spread:
8 oz cream cheese
2/3 c Miracle Whip or mayonnaise
1 t dill weed
1/4 t garlic powder
1/4 t onion powder

Toppings:
1 c cauliflower
1 c broccoli
1 c carrots
1 c radishes
1/4 pkg alfalfa sprouts (sprinkle on top)*

1. Spread crescent rolls in bottom of 15x10" brownie pan. Bake according to can directions.
2. Beat together the ingredients for spread. Put on top of rolls.
3. Cut vegetable toppings into small pieces and add on top of pizza. Push vegetables into spread, so they stay in place. *The sprouts are not necessary. Feel free to experiment with other veggies. (Bell peppers or other veggies can be used. I forgot to buy radishes and it was still good.)
4. Cut into squares and enjoy!

This was the food I requested for a light meal before my wedding. It is one of my favorite ways to eat raw veggies.



Two packages of crescent rolls spread in pan.
Bake at 375 degrees for 11-13 minutes.

Spread cream cheese mixture evenly over cooled crust.

Add vegetable toppings. Cut into squares and enjoy!

Meal Plan for November 25- December 1

Thursday will be a day full of yummy food followed by plans to use some of the leftovers. I have also been craving pasties, so I figure this holiday week is a great time to make some.

Tuesday
  Breakfast- Cereal
  Lunch- McDonald's (Used my "allowance")
  Supper- Swiss Steak and leftovers

Wednesday
  Breakfast- Oatmeal
  Lunch- Leftover soup, pb&j sandwiches and apples
  Supper- Orange Pancakes

Thursday
  Breakfast-Cereal
  Lunch- Thanksgiving Dinner (Turkey, Mashed Potatoes, Sweet Potato Casserole, etc.)
  Supper- Thanksgiving Leftovers

Friday
  Breakfast-Muffins
  Lunch- Tomato Soup & leftovers
  Supper- Pizza

Saturday
  Breakfast- Eggs
  Lunch- Pasties
  Supper- Turkey Broccoli Rice Casserole

Sunday
  Breakfast- Cereal
  Lunch- Pasties
  Supper- Vegetable Pizza

Monday
  Breakfast-Oatmeal
  Lunch- Leftovers
  Supper- Chili

Chicken Hot Dish

This is a family recipe. One of the best gifts I received for my wedding 16 years ago was a recipe book handwritten by my step-grandma. It contains many of my favorite family recipes.

2 c chicken (cut small) or turkey
1-2 c cooked rice*
10 oz broccoli
1/2-1 c cheese
1 can cream of chicken soup
1/2 can of milk
1 can another cream soup
1 c mayonnaise or Miracle Whip
1 T curry powder
1 T lemon juice
salt & pepper

Note: Top with herb stuffing, if desired.

Bake at 350 degrees F for 45 minutes.

Option: Use 2 chicken cubes in 1 c hot water to dissolve in place of cream soup.

*I recently learned that I could make extra rice and freeze portions. Pulling out a package of cooked jasmine rice for this recipe made the prep fast and easy.

Sweet Potato Casserole

I found this recipe and, since it didn't include pecans or raisins and promised to not be "sickly sweet", I decided to try it. I also wanted something to make ahead of time to cut down on my to do list on Thursday morning. After following the first 4 steps, I taste tested it and then had to resist eating a big chunk of it. It was full of flavor. I think this would taste great mashed, without adding marshmallows on top. Now I'm just hoping it tastes great on Thanksgiving!

Sweet Potato Casserole

Next time I am going to use coconut oil instead of butter for a dairy-free version.

Meal Plan for November 18-24

This week had a rough start. Being away from my family for a women's retreat meant I was behind on planning, food shopping, and energy. Thankfully, between my husband and in-laws everyone ate well while I was gone and some of the meals I had planned for the weekend weren't used, so I was able to incorporate them into this week's meal plan. This also helped my food budget and allowed me to make an online food purchase and not go over my weekly budget.

Tuesday
  Breakfast- Cereal
  Lunch- Biscuits (grandma-made) and raw veggies
  Supper- Pizza

Wednesday
  Breakfast- Cereal
  Lunch- Taco Soup
  Supper- Chicken Broccoli Rice Casserole

Thursday
  Breakfast- Muffins
  Lunch- Zucchini Pie
  Supper- Cheeseburgers and fries

Friday
  Breakfast- Oatmeal
  Lunch- Dining Out (gift cards)
  Supper- Pizza

Saturday
  Breakfast- Cereal or Oatmeal
  Lunch- Egg salad sandwiches, celery and pb, and carrots
  Supper- Broccoli and Cheese Soup

Sunday
  Breakfast- Cereal
  Lunch- Family Thanksgiving Dinner (mashed potatoes, cranberry sauce & CA medley)
  Supper- Church Thanksgiving Dinner (stuffing, zucchini pie and brownies)

Monday
  Breakfast- Cereal
  Lunch- Leftovers
  Supper- Dining Out (gift)

Zucchini Pie

Zucchini Pie (from my friend Jean)
  *My notations

4 c thinly sliced zucchini
1 c coarsely chopped onion
1/2 c butter (1/4 c works fine) *I use 1/4 c coconut oil
1/2 c chopped parsley (or 2T flakes)
1/2 t each salt & pepper (optional)
1/4 t each garlic powder, basil and oregano
2 eggs, well beaten
2 c shredded Muenster cheese *I use Monterey Jack
1 (8oz) pkg crescent rolls
2 T prepared mustard (or enough to spread evenly on crust) *Have not added this because some family members don't like mustard

1.  Saute onion and zucchini in butter (*coconut oil) until crisp tender.
2.  Add parsley and seasonings.
3.  Blend eggs and cheese, stir into vegetables.
4.  Cover bottom of a 10" pie plate or 12x8" baking dish with crescent rolls. Pour vegetable mixture into crust, then bake at 375 degrees F for 18-20 minutes or until knife inserted in middle comes out clean.

I have made this several times now and really like it.  I had only cooked zucchini 1 or 2 times in my life, so this has given me a way to make and eat something with zucchini in it now.  All thanks to my friend!

Tomato Soup

I can't wait to try this 5-Ingredient Tomato Soup this week! I plan to make it as written, but I did see suggestions in the comments to make it dairy-free/vegan by using coconut milk or avocado in place of the heavy cream. I like the idea of using avocado in it.

Broccoli and Cheese Soup

I tried this 5-ingredient Broccoli and Cheese Soup. I made the roux, added the broccoli, broth, evaporated milk and onions, and added the cheese last to try to prevent the curdling and... it still curdled. It smelled great and was very flavorful, but looked weird and was thin, not creamy. I think I may have had the heat too high, so I will keep trying.

If you have any suggestions for the next time I make this soup, please share in the comments below!

Grocery Bill- Week 2

Last week I didn't have enough money left in the budget to buy tahini and a 16 oz. container was over $7 at every store. Then I got the bright idea of buying it on Amazon and get free shipping with my Amazon Prime account. Instead of buying one container for over $7, I was able to get 4- 16 oz. containers for under $20. I didn't have to drive around to various stores and I have enough tahini to last a few months. Amazon has now been added to my list of grocery stores. 

Aldi

Four Meat Pizza                $1.99
Crinkle Cut Fries              $1.69
Whipped Topping              $0.89
Paper Plates                     $1.79
Oranges                           $2.99
90/10 Ground Sirloin        $10.42
Carrots                            $1.19
Gala Apples                     $2.99
Frozen Orange Juice         $1.29
Zucchini                           $1.99
Zucchini                           $1.99
Neufchatel*                      $0.99
Mandarin Oranges            $1.78
Brownie Mix                    $1.25
Butterscotch Chips          $1.49
Mayonnaise                     $1.95
Ketchup                          $1.29
Instant Oatmeal              $1.59
Stuffing Mix                    $1.38
Sharp Cheddar                 $1.89
Crescent Rolls                 $1.98
Monterey Jack                 $1.89
Dried Basil                      $0.99
Hamburger Buns              $0.89
Dozen Eggs                     $1.59
Pumpkin Pie                    $2.89
100% Wheat Bread           $1.29
Tax                                $0.13

Total                            $54.48

Amazon

Tahini (4- 16oz)             $19.49

Prime Shipping              FREE

Total                            $19.49

Aldi (2nd Trip)

Coca Cola (2L)                $0.99
2% Milk                           $3.29
Pumpkin                         $0.89
Organic Chkn Broth         $1.69
Broccoli Florets              $0.99
Broccoli Florets              $0.99
Whipped Topping            $0.89
California Medley           $0.99
Cranberry Sauce             $0.89
10lb Russet Potatoes      $1.99

Total                             $13.60

Walmart

Milk                               $3.59

Total                             $3.59

Office Depot

Ream of Paper                $6.72

Total                             $6.72

Yes, sometimes non-food items must be purchased with our grocery budget.  Thankfully, some of the meals I had planned for the previous week were not used, so I had less meals to purchase for this week.  I also had cooked chicken in the freezer and meals where I didn't have to provide the meat, so that also helped with my budget this week.  Plus, accountability helps me stay on track as well. 

So, this week's grand total:  $97.88

*American Neufchatel is a healthier alternative to cream cheese that I always buy at Aldi. It has 33% less fat and is softer than regular cream cheese. It is sometimes called farmer's cheese.

Chicken and Broccoli Ring

Pampered Chef has the Chicken and Broccoli Ring recipe in their cookbook, stoneware inspirations. However, they no longer sell the book, so I am providing the recipe (as written) below.

Chicken and Broccoli Ring

1 pkg (8 oz) refrigerated crescent rolls
1 c coarsely chopped cooked chicken from Balsamic & Onion Roast Chicken
3/4 c coarsely chopped broccoli
1/2 c (2 oz) shredded cheddar cheese
1/4 c diced red bell pepper
2 T mayonnaise
1 t Pantry All-Purpose Dill Mix
1 small garlic clove, pressed
1/8 t salt
1 egg white, lightly beaten
2 T slivered almonds

1. Preheat oven to 375 degrees F. Unroll crescent rolls; separate into eight triangles. Arrange triangles, slightly overlapping, in a circle on Small Round Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 3-inch opening.
2. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, garlic pressed with Garlic Press and salt; mix well.
3. Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Lightly brush dough with egg white using Pastry Brush; sprinkle with almonds. Bake 25-30 minutes or until deep golden brown.

Yields: 4 servings

The Pampered Chef (2005) stoneware inspirations, Addison, IL: The Pampered Chef, Ltd.

It goes fast!

Here is my version:

Chicken and Broccoli Ring

2 pkg of 8 oz refrigerated crescent rolls
2 c chopped cooked chicken (or turkey)
1 10 oz bag of frozen broccoli florets
1 c shredded cheddar cheese
6 T mayo
2 t dill mix (or dill weed)

1 t minced garlic

1. Preheat oven to 375 degrees F. Unroll crescent rolls, separate into triangles, and arrange triangles, overlapping, in a circle on a large round stone. The ends should hang over the edge and there should be a small opening in the center.
2. Microwave frozen broccoli for a few minutes. Pour chicken and broccoli into mixing bowl and use a food chopper to chop them up into small pieces or place them in a blender (I used my in-laws Ninja and it was great!) to chop them quickly.

How it should look when you complete step 4.

3. Return chopped broccoli and chicken to mixing bowl and add cheese, mayo, dill mix, and garlic. Stir to combine ingredients. (If the mixture is too dry, add more mayo.)
4. Scoop mixture onto crescent rolls and mold into a circular mound. (Use your hands. It's easy and fun to play with your food!)
5. Fold crescent roll points over the ring. Bake for 25 minutes.

I did not use enough mayo (4 T.) when I made it this week. It tasted fine, but was a little dry.

Kid Friendly- My kids always eat this and it's a great way to include veggies in a one-dish meal.

Turkey Substitute- This is great with leftover turkey from Thanksgiving too!

Cheese and Spinach Quiche

Here is the original recipe that I found on allrecipes.com for Light and Fluffy Spinach Quiche. I think it's a good recipe to add or substitute vegetables and spices to still get a nice, light textured quiche. I did try to modify it by removing the mayo and using a cup of milk and though it was thoroughly cooked, it was a little watery in the pie dish. That didn't happen when I used the mayo.

Here's my version:

Spinach Quiche

1/2 c mayo
1/2 c milk
4 eggs
4 oz. shredded cheddar cheese
1 (10 oz) pkg chopped spinach, thawed and squeezed dry
1/4 c chopped onion
1 garlic clove, minced
1 frozen, deep dish pie crust
1/2 t black pepper
1 t chili powder 

1. Preheat oven to 400 degrees.
2. Thaw and squeeze dry spinach.  Layer spinach, onions and cheese in a couple layers in pie shell.
3. Mix mayo and milk then add eggs and beat. Add garlic and spices.
4. Pour egg mixture over ingredients in pie shell. Place quiche on cookie sheet or pan. Cover with aluminum foil. Bake for 40 minutes. Remove foil and bake an additional 10-15 minutes.

Substitions/Additions:

Seasonings: Could use 1 tsp. dry mustard instead of chili powder. Garlic is optional. You can also saute the garlic or onions first in a little oil on the stove.

Cheese: I used less cheese than the original recipe called for and we were fine with that, but if I was entertaining others, I would probably add more cheese.

Vegetables: You could use broccoli, fresh spinach, zucchini, or leftover veggies in the fridge, instead of the frozen spinach. Experiment!

Meat: For those who really want meat in quiche, you can add some too. The first time I made it, I added some deli ham I tore into pieces and layered with the spinach.


Kid Friendly-  My kids like eating quiche and it is the only egg dish our 6 year old daughter will agree to eat.

Chicken Noodle Soup

This was my first attempt at making chicken noodle soup. I found this recipe for crockpot chicken soup and as normal, adapted it for my purposes. I was originally going to make it in a crockpot, but was using mine to cook BBQ Chicken for that night, so I threw all the ingredients in my dutch oven and cooked on medium-low for a couple hours and it turned out great! 

Here's my recipe for:

Chicken Noodle Soup

3-4 lbs of chicken, already cooked and shredded
1 bay leaf
1 1/2 c celery
1 1/2 c carrots
1 c onions 
1 1/2 tsp minced garlic
1 tsp black pepper
1 t dried oregano
1 t dried rosemary leaves
6 c chicken broth (I used chicken stock I made)
4 c water
8 oz. wide egg noodles

1. Put all the ingredients, except noodles, in a dutch oven, cover and cook on medium-low on the stove top for 2 hours.
2. Turn up to high heat to start boiling then add 8 oz. (1/2 a bag) of wide egg noodles.  When it starts bubbling, cover and reduce heat to medium-low for about 10 minutes.
3. If it's not "soup-y" enough, feel free to add broth or water, especially after cooking the noodles in it.

Additional Options

Crockpot option:  If I do it in the crockpot, I would cook it on low for 2-3 hours and then turn it to high when I added the egg noodles at the end and let it cook for about 15 minutes.

Seasoning:  I did not have thyme, as the original recipe called for, so I used oregano and rosemary because I like those spices.  I do want to try it with thyme and probably parsley instead of the oregano and rosemary.  The taste was different than traditional chicken noodle soup, but everyone liked it.  I also rarely add salt due to my husband's heart health, but you can include a tsp, if you can't live without it.

Raw chicken:  The original recipe calls for a whole chicken and then you have to pull it out and shred it. You could also throw in some chicken breasts. Just cook it for 4-5 hours on low to cook the chicken completely. 

Grocery Bill- Week 1

I grabbed a couple hours this afternoon and went grocery shopping. Because I was able to go alone and had a detailed list with estimated costs by each item, I did fairly well. There were a couple things I decided we could live without this week and one item I couldn't find in the brand or for the cost I wanted, so I may have to research that one. Having only lived here for 9 weeks, I am still learning the stores. I am thinking I may have to plan some field trips with the kids to different stores in town and try to budget a couple dollars for a treat after we explore the store.

So, here's the breakdown of my grocery trip:

Kroger

Chicken Breasts (8+ lbs)  $16.72
Frozen Vegetables            $ 1.00
Frozen Peas                      $  1.00
Cheddar Cheese               $ 3.79
Lemon Juice                     $ 1.99
Instant Oatmeal               $ 1.50
Potatoes                           $ 4.29
Bananas                           $ 1.53

Total                                $31.82

Aldi

Pizzas (3)                         $ 5.97
Pie Crusts                        $ 1.69
Frozen Broccoli               $ 0.99
Yogurt                              $ 1.79
Gala Apples                     $ 2.37
Crescent Rolls                  $ 0.99
Milk                                  $ 3.29
Hot Dogs                          $ 1.99
BBQ Sauce                       $ 1.98
Fries                                $ 1.69
Party Cups                      $ 2.49
Cr of Chicken Soup        $ 0.98
Monterey Jack Cheese   $ 1.89
Cream Cheese                $ 1.98
Butter                             $ 2.29
Lettuce                           $ 1.19
Cheddar Cheese            $ 1.89
Muffin Mix                    $ 1.89
Onions                           $ 1.59
Celery                            $ 1.29
Honey Nut Oats             $ 1.69
Fruit Rounds                  $ 1.69
CinnCrunch Squares     $ 1.69
2 dz. eggs                       $ 3.18
Tortilla Chips                $ 1.19
Egg Noodles                  $ 1.25
Burrito Tortillas            $ 1.39
Hot Dog Buns               $ 0.89
Potato Rolls                  $ 1.99
100% Wheat Bread       $ 1.29
Tax                                $ 0.17

Total                             $56.65

Bi-Lo

Black Beans                  $ 1.00
Shealy's BBQ Sauce      $ 3.99
Plastic Forks                $ 0.89
Plastic Spoons              $ 0.89
Tax                               $ 0.12

Total                            $ 6.89

So, I spent a grand total of... $95.36!  I am thrilled that I actually have a few dollars left. However, I still need to find Tahini for the hummus, unless I can stretch what's left in my pantry.

Do you have a grocery budget? What are your favorite grocery stores? Share in the comments section below!

                  

Meal Plan for November 10-17

Most meal plans and grocery budgeting concentrates on dinner and maybe breakfast. However, our family of six also eats lunch at home (hubby eats  and those meals must also be covered by our grocery budget. So, here is my meal plan for this coming week. It is a little different because I will be out-of-town from Friday through Monday and needed to allow for easy meals while I am gone. My husband is a capable cook, but he is a full-time seminary student this year and has lots of studying, as well as a class field trip, this weekend. I am also planning for 8 days instead of 7. This may mean I borrow a little from next week's budget for the extra day.

Monday:
  Breakfast- Quiche
  Lunch- Chicken Noodle Soup 
  Supper- BBQ Chicken, peas and potatoes

Tuesday:
  B- Cereal
  L- Egg salad sandwiches, carrots, celery, peanut butter, and apples
  S- Tacos

Wednesday:
  B- Eggs and biscuits
  L- Quiche
  S- Chicken and Broccoli Ring

Thursday:
  B- Eggs and biscuits
  L- Potato Soup
  S- BBQ Chicken Nachos

Friday:
  B- Muffins
  L- Hot dogs in buns and fries
  S- Leftovers

Saturday:
  B- Cereal or toast
  L- Taco Soup (froze 1/2 of last week's batch)
  S- Pizza

Sunday:
  B- Cereal or toast
  L- ?
  S- Hummus and crackers (small group)

Monday:
  B- Oatmeal
  L- Sandwiches, raw veggies and fruit
  S- BBQ Pork (leftovers in freezer) and frozen vegetables

8 Can Taco Soup

Here's the original recipe that is floating around the web.  Below you will find my version.  I made modifications and doubled it, so I can serve more than 6 or save half for another meal.

Taco Soup

2 cans black beans, drained and rinsed
2 cans pinto beans, drained and rinsed
2 cans sweet corn, no salt added, drained
2 cans diced tomatoes, no salt added, drained
2 cans green enchilada sauce
2 cans cream of chicken soup, low sodium
28 oz. low sodium, organic chicken broth
2 lbs. chicken 

Seasoning:
2 T chili powder
2 T cumin
2 T paprika
2 t  onion powder
2 t  garlic powder
2 t  oregano

Optional Toppings:
sour cream
grated cheese
tortilla chips

1.  Combine all ingredients and seasonings , except toppings, in large crockpot.
2.  If chicken is already cooked and shredded, cook on low for 3-4 hours.  If chicken is raw, cook on high for 4-5 hours and then pull it apart before serving soup.
3.  Dish out soup in bowls and add any optional toppings before serving.

Butternut Squash Soup in the Crockpot

The hardest part of making this soup is prepping the squash.  The last time I made it I cubed the squash, cut the onions and minced the garlic the night before and stored it in a Ziploc bag in the fridge.  

Butternut Squash Soup in the Crockpot

1 or 2 butternut squash, cubed (If you microwave the squash for a couple minutes, it makes them easier to peel and cut.)

2 or 3 cans of broth, chicken or vegetable

1 medium onion

1 garlic clove

1 Tbsp brown sugar

1 tsp nutmeg

1/2 tsp ground pepper

You could add or subtract spices based on your comfort level with spices.  Some recipes include 1/2 tsp. dried marjoram and 1/8 tsp. dried cayenne pepper.  

1 package cream cheese (I use the lighter version.)

1. Place everything but the cream cheese in the crockpot and cook on high 3-4 hours or low for 8 hours, until the squash is soft.  
2. Turn crockpot to low.  Scoop out the squash and onion and place in blender to puree, then return to the crockpot.  (I would guess an immersion blender would work nicely, but I don't have one.) 
3. After the soup is pureed, add the cream cheese and stir until blended.  Serve about 30 minutes after adding the cream cheese.

Easy Crockpot Potato Soup

Any recipe I have has to feed 6 people, which includes 1 teenager.  If you are feeding less, you may want to half the recipe or freeze half of it for another meal.

Easy Crockpot Potato Soup 

2 (30 oz.) bags frozen hashbrown potatoes
4 (14 oz.) cans chicken broth or 6 c. homemade stock (I usually buy organic, free range low  sodium chicken broth at Aldi)
1 (10.75 oz.) can cream of chicken soup  
1 (10.75 oz.) can cream of celery soup
1 c chopped onion  
2/3 tsp. ground black pepper  
2 (8oz) packages cream cheese (softened)  
Garnish: minced green onion (optional)  

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.  
2. Cover and cook on low for 5 hours.  Or cook on high for approximately 3 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.  
4. Garnish with green onion. (optional)  Can also garnish with grated cheese and/or bacon.

Taco Meat

To save on meat costs, afford leaner ground beef, and make it healthier, I combine ground beef or ground turkey with black beans for taco meat. I use the taco meat in tacos, taco casserole and nachos. I also make my own taco seasoning. We like the taste better and there is no added sodium.

Taco Meat

1 pound lean ground beef or ground turkey
1 can of black beans, no salt added
2 T chili powder
2 T cumin
2 T paprika
2 t  onion powder
2 t  garlic powder
2 t  oregano
1 t  ground pepper
2 t  corn starch (optional)
1 1/2- 1 cups water

1.  Brown ground beef or ground turkey in a large pan on the stove over medium-high heat.  Drain off any excess fat.
2.  Pour black beans in colander and rinse thoroughly before adding to the ground beef.
3.  Add 1 1/2 cups water and all the spices.  Mix the corn starch with a little water before adding to mixture.  (The corn starch helps thicken the mixture, but you can do without it.) 
4.  Bring the mixture to a boil and then simmer for 5-10 minutes. 

This Is Our Life

After searching the web for blogs about feeding a family of 6 on a budget, I have come to the conclusion that most grocery/food bloggers are not in our financial situation. Sure, I can find great ideas for meals, ways to save money and inspiration for eating healthier, but the food budget we live on is much less than many families.

I am also not:
     - an extreme couponer
     - only into organic
     - against all processed food
     - against eating healthy
     - a lover of cooking or baking
     - interested in spending all my time in the kitchen
    
I am:
     - for moderation in all things
     - interested in eating good-tasting food that provides the nourishment we need
     - conscious of fat, sodium and sugar due to my Husband's recent heart attack
     - trying to stay on the food budget we had when we only had one child and now we have four
     - in need of accountability to stick to our budget

In light of these things, I decided to try my hand at a food blog. Since I can't find a blog I can really relate to, I thought maybe others feel the same way. So, this will be my attempt to provide the internet with how a normal family of six eats on a weekly grocery budget of $100. I plan to share weekly meal plans, because I do much better when I make a plan, links to helpful recipes or ideas I find online, and my grocery list with prices. I hope you will join me on this journey and share your ideas, recipes, and grocery budget experiences along the way.

To help you understand our family situation, my husband and I have four children ages 13, 10, 6 and 6. Our 13 year old seems to have a never-ending appetite. We moved from Houston, TX to Columbia, SC a couple months ago for my husband to attend seminary. We are living with my in-laws for the year. The living arrangement is going amazingly well, although I do miss some kitchen items I left in storage and I still haven't learned where everything is in our shared kitchen. Our children are enjoying living with this set of grandparents and are even okay with sharing one room again. My 3 youngest children love to help in the kitchen and I am learning to let them assist or lead in the cooking more frequently. 

My hope is that this blog will be a resource for others, as well as a central location for all of my favorite recipes and meal plans so I don't forget what our family has enjoyed eating.

Be sure to check out this week's meal plan with recipe links. You may also want to bookmark my recipe page where I will list all the recipes on my blog in one easy location.