Welcome to Frugal Workshop where every Monday I share the simple strategies used to save money over the past week, along with the meals that made it to our dinner table. You'll find practical tips on how we saved money on food hopefully to inspire your own meal planning using the foods you have in your own pantry.
My Frugal Week
On Monday I took a rotisserie style chicken breast out of the freezer to thaw and centered our meals around it all week long. It’s high in protein, low in calories and very good for our dietary lifestyle these days.
On Thursday I opened a can of pickled beets and served them with dinner. I saved the juice and poured that into a wide mouth mason jar. I then added a can of beets that were not pickled to the pickled juice. I have a recipe located here on how to pickle a can of beets, but this will save a little money to reuse the juice from the can of pickled beets.
We’ve used up many grocery items during the last month and the freezers and refrigerators reflect that. So, on Friday we went to Georgia to do our monthly grocery shopping. We went to UGO, Kroger, and Ingle’s, and I made sure to peruse the sale ads before going.
On Saturday I made sure to go to Food City and buy their 32 ounce bags of cheese for $5 each with a limit of two.
Photo of the Week
This is the bargain of the week. Carnation evaporated milk with jalapeños, found in the Christmas clearance section, for 41 cents. I bought six cans and used one of them to make queso dip for dinner on Saturday night.
What’s for Dinner
Monday ~ Ham, Broccoli Casserole, Hash Brown Casserole.
The ham, hash brown and broccoli casseroles were ones left from Sunday. Both casseroles were enjoyed by family at our get together and one person even asked me for the broccoli casserole recipe.
Tuesday ~ Chicken Breast, Baked Beans, Rainbow Carrots.
I sliced the chicken breast meat with my electric carving knife and served that for dinner. Using my vegetable peeler, I shredded the rainbow carrots we got for free from People Helping People and the Mennonites. I served this with baked beans as a second side dish.
Wednesday ~ Chicken Breast, Hash Brown Casserole, Rainbow Carrots.
Using more of the chicken breast, which I heated up for dinner as it is cold here. I served the last of the hash brown casserole and carrots as side dishes.
Thursday ~ Chicken Breast, Roasted Sweet Potato, and Mixed Vegetables.
We had more of the baked chicken breast for dinner, which I had with bbq sauce. Sides were roasted sweet potatoes and a bag of mixed vegetables from the freezer.
Friday ~ Smoked BBQ Chicken, Pit Beans, Loaded Potato Salad.
We had friends from Michigan in town and they treated us to dinner at a local BBQ restaurant, which was delicious.
Saturday ~ Chicken, Queso & Chips, Salad.
Dinner was chicken, which I had over a salad and Bailey had over tortilla chips. The queso was homemade using one of the cans of evaporated milk with jalapeños.
Sunday ~ Shrimp Stir Fry over Rice, Butternut Squash, Red Peppers, and Sliced Oranges.
Bailey told me recently that she wanted some shrimp and when I went to get the cheese on sale at Food City I found a package of shrimp on markdown for $3.01, so I bought one and made a stir fry with it for dinner. Sides were butternut squash, red peppers, and sliced oranges.
What’s been on the menu in your home this past week?
Belinda
Homemaker at Heart






