This is another short week for us. Weather permitting, we’ll be making the trek home on Wednesday to see family for Christmas.
We’ll be traveling from the 19th-25th (we have to drive back to Pittsburgh on Christmas Day, can you believe that? DH has to work on the 26th. Arg.)
I know it’s a busy time for us all, but I will have scheduled posts run each day I’m out of town, in case you want to stop by.
Now, to the short menu:
We’ll be trying a new recipe for slow-cooker chicken and noodles.
Some of the reviewers have mentioned the as-is recipe is a little bland, so I’ll be adjusting it a little.
* 4 skinless, boneless chicken breast halves ($6.49/bag of six pieces at Aldi, so $4.33 for this recipe)
6 cups water I’ll use chicken broth and bullion instead (.39 per can at Aldi and I have 3. The bullion I might have to add won’t cost more than a few cents, so let’s call it $1.20)
* 1 onion, chopped ($0.15)
2 stalks celery, chopped (optional) I don’t have any $0
* salt and pepper to taste (and I will add some garlic and some ‘chicken seasoning’ $0–cost is minimal
* 1 (12 ounce) package
frozen egg noodles (I don’t have the frozen variety; I have the dried. I will boil the noodles in some chicken broth pulled from the crockpot before serving. This will give the noodles extra flavor)(package of egg noodles cost .69 at Aldi)
We’ll eat this (and hopefully some fresh baked bread) on Monday and Tuesday. I might add a twice-baked potato for each of us ($0.30) one day, and cook some canned corn (.39) on the other day, to add to the meal.
We’ll also eat whatever perishable items are still in the refrigerator.
So, this week it will cost about $7.06.
Be sure to visit Laura at orgjunkie for more menus.