My Frugal Week
On Thursday I woke up early and started working in the kitchen. I made twelve gelatin fruit cups, six with orange and mandarins, and six with lime and pears. Then I boiled eggs to make both deviled eggs and to have boiled eggs on hand.
On Saturday I went to Walmart to grocery shop to fill in some items we needed. They have cold rotisserie chickens in the meat department now, not on markdown, but priced at $3.97, so I bought two of those.
They had their spice containers of chili powder marked down to $1.00 each, so I picked up four of those. We use a lot of that in our cooking. I also picked up a bottle of Great Value light mayonnaise and Great Value sweet pickle relish as I had emptied both containers of ours making deviled eggs this week.
Recipe of the Week
Bailey got an impromptu invite for Sunday on Saturday evening. She wanted to bring something to snack on as several of her friends were invited. I thought about several items she could bring and and remembered I had added evaporated milk to our pantry this week and there was a recipe for fudge on there.
I had everything in my pantry, so that is what we decided to make. It would only take a few minutes to make, so I whipped up a quick batch and refrigerated it overnight. We cut it into slices the next day and added it to a thrifted Christmas tin for her friends to enjoy.
Here is the recipe from the back of the can:
Chocolate Fudge
Ingredients:
1 & 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 & 1/2 cups chocolate chips
1 teaspoon vanilla
Directions:
Line an 8 x 8 pan with aluminum foil.
Combine sugar, evaporated milk, butter and salt in heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Continue to boil, stirring constantly for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, chocolate chips, and vanilla.
Stir for one minute or until marshmallows are melted.
Pour into prepared pan and refrigerator for 2 hours.
Lift fudge from pan and remove foil.
Cut into pieces to serve.
Photo of the Week
What’s for Dinner
Meatless Monday ~ Broccoli Cheese Soup
Taco Tuesday ~ I spent the day out of the house and didn’t get home until late. Soup to the rescue! Bailey finished off the Broccoli Cheese Soup while I pulled a container of Chicken Enchilada Soup out of the freezer for my dinner. Perfect!
Wednesday ~ Grilled Bratwurst, Pinto Beans, Carrots & Peas.
Thursday ~ Mexican Chicken Skillet, Deviled Eggs. This was a fly by the seat of my pants meal using up food items on hand. I used one package of chicken, tofu, cottage cheese, peppers, corn, beans and onions. I added lots of Mexican spices such as chili powder and cumin.
The tofu I crumbled, added taco seasonings and baked in the oven for 30 minutes before I added it to the skillet. It really helped to stretch the meal into another day on Friday.
Until I made it to the grocery store, I was using up what we had here until I went grocery shopping.
Friday ~ I used the rest of the Mexican Chicken Skillet from Thursday. I wrapped the filling in four tortillas, and topped with a small amount of chili and cheese. A different meal while not really different. I also made more deviled eggs from my boiled eggs as we ate all of yesterdays.
Saturday ~ Rotisserie Chicken turned into Mexican Chicken, Deviled Eggs, and Yellow Squash Casserole.
Sunday ~ Chicken Drumsticks from the Rotisserie Chicken, Green Peas, and the last of this batch of Deviled Eggs.
What’s been on the menu in your home this past week?
Belinda
Homemaker at Heart
