Menu Plan Monday ~ Saving Money in my Frugal Kitchen

My Frugal Week

The yogurt I made last week was pretty thin for yogurt, but I didn't let it go to waste. I used some of it to make cornbread, and some of it I used as the milk in pistachio pudding. Both were eaten, so no food waste there. 

We used up our dinner leftovers for lunches this week as usual, so no food waste there either. 

Recipe of the Week

This Turkey Gravy on Biscuits is a recipe from The Tightwad Gazette. We were recently given two packages of turkey burgers from a friend, so I used this recipe for inspiration. I added beef bouillon and Worcestershire sauce to doctor them up to our liking. I didn't serve ours with biscuits as I didn't want the carbs. 

What’s for Dinner

Monday ~ Chicken Teriyaki, Butter Beans, Steamed Broccoli.

Tuesday ~ October Beans, Collard Greens, & Cornbread.

Wednesday ~ Egg Roll in a Bowl, Corn. 

Thursday ~ I had chili on the menu, but had some cabbage I wanted to use, so I made an Unstuffed Cabbage Casserole for dinner. I served this with corn on the cob, roasted sweet potatoes, and watermelon. 

Friday ~ Salmon Patties, Fried Potatoes, Green Peas, and watermelon. 

Saturday ~  One way we save money here is by eating our leftovers, even if we each have something different. We use up what we have in our pantry, fridge and freezer. Having no food waste is one key to a frugal budget. 

For dinner on Saturday, I reheated the Cabbage Casserole from Thursday, which was enough for one  person, so I also used a package of BBQ Pork for the other person. To those I added some Hot Potato Salad, and then used the Green Peas from Friday. 

Souper Sunday ~ I decided to use up a dry Frontier Soup Mix I had in my pantry to make a South of the Border Chicken Tortilla Soup. It also allowed me to use up a container of chicken, a jar of salsa, the last of the green peas, and the corn off three ears of corn. I should call this Use It Up soup. It made ten cups of soup in all and will be used for dinner today and lunches for the next two days.  #useitup

I made some cornbread to go with the soup. 

I've been experimenting with making a smaller batch of cornbread. I take three or six tablespoons of cornmeal, one egg, and two to four tablespoons of milk (depends of if it's just me or me & Bailey eating) and mix together. 

Then I use a Dash waffle iron to make the cornbread. They only take a couple of minutes to cook, it's a small enough batch so there is none wasted, and I'm using  a small appliance to save on electricity by not using my oven to make cornbread. It's a win-win situation. 

Monday - Cauliflower Taco Meat, Corn Tortillas, Pinto Beans, and Corn. 

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