Sunday, April 18, 2010

Publix Savings


Spent: $114.47
Saved: $110.25

This month I have only spent a total of $200 in groceries and $30 in diapers.  I got groceries for 2 weeks since we will be going to NC on Thursday. Here is what I got today:  

1 bag of boneless skinless chicken breast
1 bag of boneless skinless chicken tenderloins
3 lb ground sirloin
10 lb chuck roast
2 lb beef cubed steak
1 large bag Kraft mozzarella cheese
1 large bag Kraft cheddar cheese
1.24 lb of grapes
2 Hebrew National hot dogs
1 onion
4 bananas
1 lemon
2 Coles garlic bread
2 bottles of Dentyne Ice
4 bottles of Trident
2 Kelloggs Raisin Bran
2 Duncin Himes Whole Grain muffin mix
2 Sparkle paper towels
1 Quilted Northern 
1 Snyder pretzel sticks
1 Sun Chips
2 Quaker Instant Oatmeal Fruit/Cream
2 Quaker Instant Oatmeal True Delights
1 Publix Milk
2 Hunts Ketchup
2 Publix mandarin oranges
1 Sundried tomatoes
2 Publix tomato paste
2 enchilada sauce
2 Arnold multigrain bread
1 bag brown rice
1 Publix half and half
2 Smuckers low sugar jam
4 Peter Pan peanut butter
1 Publix cottage cheese
1 Publix frozen peas
4 Silk Soy Milk

Weekly Menu


This is a short week for me because we will be going to Raleigh, NC to visit family.  I can't wait!!!!  The kids are going to love seeing their grandparents and I am going to love the break. 

Sunday: Cubed Steak Sandwich (click for recipe)
Monday: Enchiladas
Tuesday: Mediterranean Chicken with Brown Rice
Wednesday: Dilly Beef Sandwiches and sauteed green beans and squash

Wednesday, April 14, 2010

Wordless Wednesday


The boys today...





Monday, April 12, 2010

Lemon and Lavendar

Little Ducky Stir Sticks for Baby Shower/Birthday Party

I have a friend that has a fabulous shop on Etsy.  I love her stir sticks.  Aren't they wonderful? They are great for bridal or baby showers. She custom designs wedding invites, save the dates, birth announcements, birthday invites, custom logo design, and everything in between. I love that she is also earth friendly. She uses premium recycled card stock and envelopes. Check out her shop HERE

Saturday, April 10, 2010

PIcture Sunday

Ezra glued to the IPad...



Ezra and I





Weekly Menu


Sunday: Pork with Mushroom Gravy
Monday: Chicken Parmigiana (click for recipe)
Tuesday: Sour Cream Pancakes
Wednesday: Leftovers... because we love pancakes!
Thursday: BBQ Chicken Sandwich and Cornbread Casserole
Friday: Mexican Chicken
Saturday: Meatball Casserole

 I don't have time in the mornings to make a grand breakfast, so sometimes I like to have breakfast as dinner. It changes things up a bit and its fun!!!!

Thursday, April 8, 2010

Quick Chicken Pot Pie

This is a great Paula Deen recipe.  Who better to get a chicken pot pie recipe from....Enjoy!!!


Ingredients:
2 cups chopped cooked chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 cup chicken broth
1 (10.75 oz) can cream of chicken soup
salt and pepper
1 cup biscuit mix
1 cup milk
4 tablespoons melted butter

Directions:
1. In a greased 2 quart casserole, layer the chicken, carrots and peas. Mix the broth and soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole.  Drizzle butter over the topping.

2. Bake at 350 degrees until the topping is golden brown,  45 to 55 minutes.

(adapted from Paula Deen)

Beef Brisket - Easiest dinner I have ever made!!!

This is the easiest dinner I have ever made and it tasted great too!  I definitely plan to make it again. Sorry I have no picture of it.  Ezra loves the crock pot and as soon as he saw it he wanted to eat!!! You know how that is. 



Ingredients:
4 lb beef brisket
1 (24 oz) bottle ketchup
1 package onion soup mix
4 garlic cloves

Directions:
1. Trim meat of fat and place in slow cooker.  Mix ketchup and onion soup mix. Pour sauce and garlic clovers over the meat.

2. Cook on low for 8 hours.

3.  THATS ALL FOLKS!!!

Monday, April 5, 2010

Orange Glazed Meatballs




Ingredients:
1 egg, beaten
1/4 cup ketchup
1 small onion, finely chopped
1/2 cup bread crumbs
1/4 cup minced fresh parsley
3 teaspoon paprika
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground meat
2.5 oz feta cheese, cut into sixteen 1/2 inch cubes

Glaze:
1 jar (12 oz) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided

Directions:
1. In a large bowl, combine the first nine ingredients.  Crumble beef over mixture and mix well.

2. Divide into 16 portions; flatten. Top each with a cheese cube; form beef mixture around cheese into meatballs. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 20-25 minutes or until no longer pink.

3. In a small saucepan, heat the marmalade, orange juice, and half of the green onions.

4. Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.

Sunday, April 4, 2010

Weekly Menu


Easter Sunday: Beef Brisket, Twice Baked Potatoes, Roasted Asparagus and Coconut Cream Pie
Monday: Leftovers
Tuesday: Italian Shepherd Pie
Wednesday: Chicken Tostados
Thursday: Calzone
Friday: Chicken Pot Pie
Saturday: Oven Fried Chicken and Roasted Veggies

Dessert: Rice Krispie Treats 

PIcture Sunday



Ezra's Easter Basket


The hunting begins...



Roman...all smiles



Saturday, April 3, 2010

Happy Easter


Happy Easter Everyone!!!

Thursday, April 1, 2010

Creamy Butternut Squash Soup

Squash-soup-su-1534884-l

Ingredients: 
1/4 cup chopped onion
1 tablespoon of butter or margarine
3 cups of cubed peeled butternut squash
1 medium potato, peeled and cubed
1.5 cups chicken broth
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

Directions:
1. In a saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the chicken broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

2. Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

Note: I did not have a potato and it tasted great!

(photo from my recipes.com)
(adapted from Taste of Home Magazine)

Pulled Pork Sandwich



Ingredients: 
2 cups or 14 oz can of beef broth
3 pounds of boneless pork ribs
1 (18 oz) bottle of barbecue sauce


Directions:
1. Pour beef broth into slow cooker, and add boneless pork ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.


2. Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.


3. Bake in the preheated oven for 30 minutes, or until heated through. Serve on a bun.


(adapted from allrecipes.com)