Nov 05 2007

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

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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.

Tuesday:
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

Wednesday:
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]

Thursday
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.

Friday
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.]


Posted under Uncategorized | 6 Comments »


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!

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Hey! I'm Kacie, wife and mother of 3. I write about my family's finance: how we save money, improve our spending, and plan for the future.

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