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
I’m bringing ham and cheese pinwheels to the family gathering on Tuesday, so I went to the downstairs freezer and took the ham out in time to thaw. I also pulled out some bagel thins and cashew milk for Bailey. Having the extra freezer, even though it is only a top of the fridge one, does help us save money.
Use It Up Item Of The Week
I found a bag of frozen peaches I didn’t know I had in the freezer, so I used them up by making a peach cobbler with them on Sunday.
Recipe of the Week
This recipe has both calcium, which is good for those of us diagnosed with osteoporosis, and protein, which is also good for us.
Cinnamon Vanilla Latte
Ingredients:
2 cups milk of your choice
2 cinnamon sticks
2 black tea bags (such as Earl Grey, English Breakfast)
1 tablespoon maple syrup or sweetener of your choice
1 teaspoon vanilla extract
Directions:
Combine milk and cinnamon sticks.
Heat until bubbles form around the edge and milk is steaming.
Remove from heat and add tea bags.
Cover and let steep for 5 minutes.
Remove tea bags and cinnamon sticks, pressing gently on tea bags.
Whisk in maple syrup and vanilla.
Pour into two warmed mugs.
Add cinnamon sticks, if desired to cups to serve.
What’s for Dinner
Monday ~ Chicken Tacos, Chili Beans and Corn
I thawed some already cooked chicken breast meat from the freezer for this meal. I chopped up the meat, added onions and the last of the red and yellow peppers, along with some taco seasoning and salsa.
I served this with choice of hard or soft flour or corn tortillas, extra sharp cheddar cheese, tomatoes, red onions, jalapeños, taco sauce, black olives, and my homemade chipotle ranch sauce. Sides were chili beans and corn
Tuesday ~ Chicken Enchiladas, Chili Beans, and Corn
Using up the last of the chicken, I made chicken enchiladas for dinner using a green enchilada sauce, which is my favorite. Bailey prefers the red, but I like the green one. Sides were corn and chili beans.
Wednesday & Thursday ~ Tina’s Potato Soup
This recipe comes from my sister Tina. It’s another tried and true family favorite. It’s pretty easy to put together once the potatoes are peeled. I doubled the recipe and ended up with 24 cups of soup, so plenty for dinner on both nights and some lunches too. I think I’ll give some to my neighbor too.
Friday ~ Cottage Cheese Egg Bake, Green Beans with Onions.
I didn’t have any spinach on hand for the egg dish, but did have a package of frozen kale, so I used that instead. Adding vegetables to eggs helps to increase the fiber in those dishes.
Saturday ~ Grilled Chicken Sausages, Butternut Squash, Steamed Broccoli.
The butternut squash was baked in the oven and I added a pat of butter, brown sugar, and cinnamon and there was none left after dinner, which is good.
Sunday ~ Meat Sauce, Spaghetti Squash, Peach Cobbler.
I like making spaghetti sauce as I can add ingredients I want to use up and hide them in the sauce such as the last bit of some tomato paste, and the last bit of tomato sauce. I added one pound of Kobe beef, onions and garlic, tomatoes, crushed tomatoes, basil, oregano, marjoram. I served it over spaghetti squash and served broccoli on the side. It was light and refreshing and not a heavy meal at all.
What’s been on the menu in your home this past week?
Belinda
Homemaker at Heart
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