Nov 05 2007

$19.71 Menu for the week of Nov. 5-9

Last night, I made a big pot of chicken noodle soup. Oh so delicious! We’ll eat some of that today and for a few lunches this week. I’ll freeze some and save it for a cold day. This time, it cost about $5.03.

Trying to make homemade pizza again. I’m feeling pretty confident this time, thanks to suggestions from you guys.
Crust ?
Sauce .38
Green peppers .56
Cheese .90
Pepperoni .56
Total: $2.40

Refried bean tostadas
This recipe came from a recent All You! magazine.
Can of refried beans .49
Tortillas (four) .40
Lettuce .10 worth
Salsa (1 cup) .43
Serve with rice .10
Total: $1.52

Recipe straight from the Nov. 23 All You! magazine:
-6 (6-inch) flour or corn tortillas
-3/4 cup fat-free refried beans
-3/4 cup jarred red salsa
-1 cup shredded Cheddar
-1 T finely shredded cinantro
-1 cup romaine lettuce
-2 T sour cream

Preheat oven to 400. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out the edges and bake until golden, about 8 minutes.

Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7-10 mins.

Place each tostada on a plate and sprinkle with cilantro. Top with lettuce and a small doppop of sour cream. Serve with extra salsa, if desired.

[Kacie again. I’m going to omit the cilantro and possibly use a different type of cheese. But you get the idea. This looks like an easy-to-substitute recipe]

Crock pot beef stroganoff

  • 2 pounds lean ground beef $3.98
  • 1 cup chopped onion $0.15
  • 2 cloves garlic, minced $0.11
  • 1 small can sliced mushrooms,drained $0.49
  • 2 1/2 teaspoons salt (neg)
  • 1/4 teaspoon pepper (neg)
  • 1 cup beef broth $0.59
  • 3 tablespoon tomato paste $0.56
  • 1 1/2 cup sour cream, $1.39 mixed with 4 tablespoons flour
  • Total: $7.27

While this seems expensive, I actually already had most of these ingredients on hand, so it made sense to find a recipe to use it all up. I expect this to make a ton of leftovers, as well, to eat over the weekend and possibly freeze. We’ll eat this over noodles.

Ham & cheese omlettes, fruit salad
Ham: Less than $1 worth
Velveeta cheese: $0.25
Eggs: $0.80
Fruit salad (mandarin oranges $0.45, pineapple 0.69, bananas .30)=$1.44
Total: $3.49

[Update: I feel like I should point out that the prices are for the amount I’m using in the recipe. For example, I didn’t buy a pack of Velveeta for a quarter–but I’m estimating I’m using .25 worth in the recipe.]

6 Responses to “$19.71 Menu for the week of Nov. 5-9”

  1. I am literally blown away that you can buy food this cheap. I live in the South, where generally things are less expensive, (gas, for example), but I spend more here on food than I ever have in the previous SIX states I have lived in, (NE, NW, SW, and Mountain West).

    Good for you!

  2. I find your meals interesting, but we eat a lot more fresh food so my bills are higher. I buy the stuff that’s in-season, so it’s the cheapest of the fresh stuff, but still. For example, in the stroganoff, I would have used fresh mushrooms, not canned.

  3. Hi Margo-

    Thanks for coming by. We generally don’t mind using canned or frozen fruits and vegetables. I like using fresh, but more often than not, it goes bad before we can use all of it.

    I try to buy salad fixin’s so we can have a fresh salad a few times per week.

    Sometimes, we’ll have fresh fruit. It just depends on sales.

  4. a cold day is TOMORROW! you know its supposed to snow, right? brrrrr!!

  5. The tostados looks really yummy. I don’t suppose you could post the recipe or link to it?

  6. Hi Mrs. Micah-I just posted the recipe for ya!

Sorry, comments for this entry are closed at this time.

Hey! I'm Kacie, wife to Shane and mother to Jonathan (7), Vivienne (5) and Amelia (2) . I write about my family's finance: how we save money, improve our spending, and plan for the future.

I hope I can inspire and encourage you to improve your situation. See disclosure.

I'm adopting a much slower-paced posting schedule, and treating this as a hobby blog now.

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