My Frugal Kitchen ~ What We Ate This Week

 

My Frugal Week

I think the universe (God) smiled at us this week knowing we were grieving and blessed us with multiple free meals this week. 

Recipe of the Week

Scalloped Potatoes

A tried and true family favorite side dish, which I served on Monday.

Ingredients:

3 pounds potatoes, sliced 

¼ cup butter

1 large onion diced

2 cloves garlic minced

¼ cup flour

2 cups milk

1 cup chicken broth (I used vegetable broth)

1 teaspoon salt

¼ teaspoon pepper

Directions:

Preheat the oven to 350˚F.

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened. 

Add flour and cook for 1-2 minutes. 

Reduce heat to low. 

Combine milk and broth. 

Add a small amount at a time,  and whisk to thicken until smooth.

Bring to a boil over medium heat while continuing to whisk.  

Stir in salt and pepper and let boil for 1 minute.

At this point you can add one cup of cheese to make Au Gratin Potatoes. 

Spray a 9x13 baking dish with non-stick cooking spray. 

Combine potatoes with sauce and place in pan.

Cover with foil and bake for 45 minutes.

Uncover and bake for an additional 30 minutes until golden brown.

Beverages This Week

What’s for Breakfast

Sausage & Toast, Oatmeal, Pizza Eggs, Cottage Cheese & Apricots.

What’s for Lunch & Photo of the Week

On Monday we picked up the free Firehouse Subs giveaway we won at Christmas time. We chose three ham and three roast beef. They were huge sandwiches and each one made two lunches. They included Duke's regular mayonnaise and Duke's spicy brown mustard, which was delicious. Each box lunch came with a bag of Lay's potato chips and a chocolate chip cookie.

What’s for Dinner

Monday ~ I took Bedder Cheddars out of the freezer to thaw on Sunday.  It was a rough Monday morning with phone calls for Dad, so I decided to do some self care in the kitchen since I enjoy cooking and made Scalloped Potatoes from scratch and served this with steamed broccoli. 

  

Tuesday ~ We used one of the gift cards from my Dad and had lunch at Red Lobster. We both had the Shrimp Your Way, which comes with two kinds of shrimp. Bailey had Garlic Shrimp Scampi and Shrimp Linguini Alfredo with the Creamy Lobster Baked Potato. I had the Parrot Isle Jumbo Coconut Shrimp and Walt's Favorite Shrimp with Crispy Brussel Sprouts. Of course, these were served with their delicious Cheddar Bay Biscuits. My coconut shrimp was served with a delicious pina colada dipping sauce. This was the first time I had ever tried Lobster and it was delicious with a mild taste. 

Wednesday ~ Repeat of Monday night dinner. 

Thursday ~ Baked Beans with Boar's Head Beef Hot Dogs, Scalloped Potatoes with Corn, and Glazed Carrots.  

Friday ~ After cleaning all day, we went out to eat to a local restaurant in Cleveland, Shane's Rib Shack. Bailey had the Chicken Tenders while I had the BBQ Chicken French Fries. 

Saturday ~ Homemade Chili that I pulled from the freezer. I love having foods like this, stored in my freezer, after a long day. 

Sunday ~ Fried Spam, Soup Beans, Spoon Bread, Pickled Beets. 

What’s on the Menu for This Coming Week

On Sunday afternoon after all of our family had left, I did an inventory of our canned goods in the pantry. Making an inventory of the food we have on hand always sparks ideas in my mind of what to make for dinner that week.

We will definitely be serving at least one meatless dish this week, but other than that I will be deciding each day on what to make. So, be sure to come back next week to see what we end up having this week. 

If you're interested in the canned good inventory, I'll add it to the bottom of this post. And if you're not interested, no worries. :)

What’s been on the menu in your home this past week?

Belinda

Homemaker at Heart

Mortgage & Debt Free~ Living within our Means ~My Linktree
~ She looketh well to the ways of her household ~Proverbs 31:27

Canned Beans

Black Eyed Peas - 2

Butter Beans - 1

Chili Beans - 1

Great Northern Beans - 2

Pinto Beans - 4

Pork & Beans - 3

Canned Meat

Chicken - 5

Chili - 3

Salmon - 2

Spam - 3

Tuna - 25

Miscellaneous

Diced Green Chilis - 3

Enchilada Sauce – 28 ounce - 8

Soup

Beefy Mushroom - 4

French Onion - 2

Tomato - 2

Tomatoes

Crushed Tomatoes - 28 ounce - 3

Crushed Tomatoes - 15 once - 2

Diced Tomatoes - 9

Spaghetti Sauce - 15 ounce cans - 8 & 1 jar

Tomato Paste - 1

Tomato Sauce - 15 ounces - 5

Tomato Sauce - 8 ounce - 4

Vegetables

Beets - 3

Carrots - 2

Corn - 4

Creamed Corn - 3

Green Beans - 50

Peas - 1

Potatoes - 1

Yams - 1