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 Friday I made a bean salad to have as a side dish for dinners over the weekend. I used up several varieties of canned beans including black, kidney, pinto, great northern, chick peas, black eyed peas, and also added fresh tomatoes, red peppers, and diced onions. I made a dressing of EVOO, red wine vinegar, and several spices. One cup had 10 grams of protein and 8 grams of fiber, which fits well in our eating plan.
Use It Up Item Of The Week
I had a three pound chub of ground beef in the freezer, which I took out to thaw last Sunday. I used it to make a stockpot full of chili, which made 18 cups of chili. There was plenty for dinner for two nights and then to have some in the freezer for future meals.
What’s for Dinner
Monday ~ Chili, Cheddar Cheese, Saltine Crackers or Tortilla Chips.
Tuesday ~ Orange Chicken, Brown Rice, Turnip Greens.
Wednesday ~ Chili Tacos, Cheddar Cheese, Saltine Crackers or Tortilla Chips.
Thursday & Friday ~ Egg Roll in a Bowl, Bean Salad, Corn on the Cob.
Saturday ~ Italian Sausage, Bean Salad, Corn on the Cob.
Sunday ~ Chicken Fajitas, Corn or Flour Tortillas, Red Peppers, Tomatoes, Onions, Cheddar Cheese, Jalapeños, Homemade Chipotle Ranch., Queso & Tortilla Chips.
I took a gallon bag of chicken breasts, which I bought on sale at Gordon’s, and set it out to thaw and then cooked it in the crockpot on Sunday. I added fresh cut up onions, red bell peppers, and a can of tomatoes to the crockpot along with some fajita seasoning. Sides were corn and bean salad for anyone who wanted those. I’ll be using this as the basis for our meals for a couple of days this week.
What’s been on the menu in your home this past week?
Belinda
Homemaker at Heart
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