Friday, February 25, 2011

March Shopping Trip

I stuck right to my list of things I needed for cooking the planned meals and I did really well I think. Luckily, I chose a lot of recipes that I already had ingredients on hand for so I could clean out my pantry a little bit.

My grand total was $213.64. Here's a list of what I got:

10.5lb Pork Loin
7lbs ground beef
7lbs boneless chicken breast
14lbs whole chickens

1 lb honey ham

9 Green Peppers
6 Vidalia Onions
1lb baby spinach
10lb Russet Potatoes
5lb Gold Potatoes
3lbs Mushrooms
1 pkg celery

2lbs Butter
2 32oz Ricotta Cheese
12 Cups Mozzarella Cheese
3 Quarts half and half
3lbs Cheddar Cheese
6 cups shredded parmesan
2 Dozen Eggs
2pkg Cream Cheese
1 pint Sour Cream

200 sq ft. foil
Plastic Wrap
Chili Powder
Minced Garlic
Baking Powder
8 jars Pasta Sauce
2 pkg manicotti shells
Rice Vinegar
Old Fashioned Oats
2 -Italian Bread Crumbs
3 pkg Flour Tortillas
8 Cans Kidney Beans
4 Cans Black Beans
Tabasco Sauce
10lbs Flour

March Meal Plan

This week I planned our meals for the entire month. I've found that we spend much less on food when we shop/cook once a month. I usually do this with a friend, but this time around I've decided to try it on my own and see how it goes. I've currently got a cast on my right hand, so it should be interesting if nothing else!

Without further's what I'll be making on my cooking day:

Mango-Cranberry Chicken - 4 Meals
Chicken A La King - 4 Meals
Salisbury Meatballs - 6 Meals
Raging Garlic Pork Stir fry - 4 Meals
Baked Manicotti - 4 Meals
Veggie Lasagna - 4 Meals
Veggie & Black Bean Chili - 4 Meals

Breakfast Burritos - 20 total (hubby's breakfast)
Granola - Triple Batch
Corn Muffins - 4 Dozen
Pumpkin Choc Chip Muffins - 4 Dozen

Garlic Mashed Potatoes - 4 Batches
Cheddar Biscuits - 8 Batches

Sunday, February 6, 2011

Butternut Squash Pasta

Since giving up meat, finding dinner recipes that everyone in my house can enjoy has been quite difficult. My husband is a big meat eater, and well...he wasn't really thrilled at the idea of me going vegetarian on him. However, he's found most of the recipes I'm making to be quite satisfying, despite the lack of meat. I have to say that I was actually a little scared to make this because I absolutely despise butternut squash, but after trying it I was completely blown away. Not only was it healthy, it was absolutely delicious. My kids were completely convinced that this was good ol' mac and cheese and they devoured it! This recipe will definitely be added to our favorites list!

Butternut Squash Pasta
- Adapted from Finding Joy in My Kitchen

1 Box Rotini Pasta
3 Cups Butternut Squash, mashed
1 T Olive Oil
2 T minced garlic
2 T whole wheat flour
2 C milk (I used 1%)
1 Bag Frozen peas
1 Cup Cheddar Cheese
1/2 Cup Parmesan Cheese


Cook pasta according to directions. Drain and return to pot, set aside.

Heat olive oil and garlic in pan over medium heat, about three minutes or until garlic is golden. In a bowl, whisk together milk and flour. Pour milk mixture into the pan slowly, stirring constantly as you pour it in. Add mashed/pureed squash to the pan and stir until combined. Bring mixture to a boil and then turn down to a simmer, allowing the sauce to thicken. Once sauce is thicked, stire in frozen peas and simmer for another 5-10 minutes until peas are cooked through.

Pour sauce mixture into the pot of drained pasta. Add cheddar and parmesan cheeses and stir until cheese has melted. Serve.


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