I was asked to add Weight Watchers points to my weekly recipes - so you will see it at the bottom of each recipe. For those of you who are not doing WW but might be counting calories, each point is approximately 50 calories. So, for example, if you make the Red Chicken Chili which is 7 points per serving, you are looking at somewhere around 350 calories per serving. Have a great week!
Monday, January 26th
Red Chicken Chili Soup
By: Yours Truly
2 boneless, skinless chicken breasts
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 14.5 oz can diced tomatoes and juices
1 14.5 oz can kidney beans
1 14.5 oz can pinto beans
1 4 oz can diced green chiles
2 cups chicken broth or stock
3 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces or shred. Set aside.
2. In a large stockpot on medium-high heat add olive oil. Add onions and saute for 3-4 minutes until soft. Add garlic and saute for 1 minute.
3. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 minutes so that the flavors combine. Add chicken and simmer for 5 more minutes.
4. Ladle into bowls and top with cheese and sour cream if desired.
Servings: 4
Weight Watchers points per serving: 7
Tuesday January 27th
Thai Chicken Curry
By: Yours Truly
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 4 oz can diced green chiles
1 14 oz can lite coconut milk
2 tbsp curry powder
2 tbsp soy sauce
1 cup frozen peas
2 tbsp corn starch plus 1/2 cup cold water
1. Slice raw chicken in even sized pieces. Heat oil in large saute pan. Add chicken and saute until no longer pink in the middle (about 5-6 minutes). Add soy sauce and green chiles and saute for 2 more minutes. Stir in curry powder. Simmer for 10 minutes, stirring occasionally. Add peas and cook for 2 more minutes.
2. Mix corn starch with water until completely dissolved. A little at a time, add to the curry mixture until you get a medium-thick consistency.
3. Serve over hot Jasmine rice.
Servings: 4
Weight Watchers points per serving: 6 (not including rice)
Wednesday, January 28th
Meatball Soup
By: Emeril (But I made some changes)
**Don't be fooled by how long this recipe is, it is actually VERY easy and sooooo good.
http://www.foodnetwork.com/recipes/emeril-lagasse/meatball-soup-recipe/index.html
2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, chopped
1 14.5 oz can diced tomatoes and juices
2 tablespoons tomato paste
2 (14-ounce) cans beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt
1/2 pound ground lean beef
1/2 pound ground turkey
2 eggs, beaten - or 1/2 cup Egg Beaters
1/3 cup finely grated Parmesan, plus 1/4 cup
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
1. Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, and 1/4 teaspoon of Italian Essence. Bring to a low simmer and simmer for 15 minutes.
2. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground turkey, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
3. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 15 minutes.
4. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
Servings: 6
Weight Watchers points per serving: 8
Thursday, January 29th
Chicken Crescent Turnovers
By: ???? (I can't take credit - but I don't know who made it up)
1 lb boneless, skinless chicken breasts
1 pkg refrigerated low-fat crescent rolls
1 8 oz pkg of low-fat cream cheese
1/4 cup low-fat sour cream
1/2 cup sliced green onion
1 tsp salt
1/2 tsp ground pepper
Sauce:
1 10 3/4 oz can 98% fat free cream of chicken soup
1/2 cup low-fat sour cream
1/4 cup skim milk
1. Preheat oven to 350F
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and shred.
2. In medium bowl, mix together chicken, cream cheese, sour cream, green onion, salt and pepper.
3. Open package of crescent rolls. Separate rolls into 8 triangles (package will be already divided). In the center of each roll, place even amount of chicken mixture. Bring corners together and seal.
4. Place on ungreased cookie sheet and bake until light brown (about 18-20 minutes). Make sure to check that bottom of turnover is cooked.
5. While turnovers are cooking, in a medium sauce pan, bring chicken soup, sour cream and milk to a boil. reduce heat and simmer. It will seem thick at first but when cooked, it will make a thick sauce.
6. Serve turnovers with sauce spooned over the top. Garnish with more green onion if desired.
Servings: 8
Weight Watchers points per serving: 6
Friday, January 30th
Go out to dinner!
Seriously, you deserve a break! Not feeling it? Then just do some leftovers or make everyone fend for themselves! Or bring back a recipe everyone liked from last week. The choice is yours.
Looking for a coupon? Check out http://www.restaurant.com/ where you can find $25 gift certificates for only $10 and if you put in the code "SEASON" at the end, you will get 40% off (valid until Jan 31st). So that's a $25 gift certificate for only $6! Try it out - it's great. There are plenty of restaurants in your area - just type in your zip code. My family uses this site often.
Saturday, February 1st
Beef Taco Bake
By: Campbell's Soup Classic Recipe book
1 pound ground lean beef*
1 10 3/4 oz can condensed tomato soup
1 cup pincante sauce (Pace is good)
1/2 cup skim milk
8 corn tortillas, cut into 1-inch pieces
1 cup shredded cheddar cheese
1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
3. Bake at 400F for 30 minutes or until hot. Sprinkle with remaining cheese.
*Note: You can also make this dish with chicken or ground turkey if you do not prefer beef.
Servings: 4
Weight Watchers points per serving: 8
Sunday, February 2nd
Chicken Parmesan
By: Betty Crocker Cookbook - with some changes made by moi.
1 jar of your favorite store-bought pasta sauce*
1/4 cup egg beaters or 1 egg
2 tbsp water
2/3 cup Italian style bread crumbs
1/3 cup grated Parmesan cheese
1 1/2 lbs boneless, skinless chicken breasts
1/8 cup olive oil
1 cup shredded mozzarella cheese
1. Heat oven to 350F.
2. Place chicken between two sheets of plastic wrap or wax paper. Pound out with meat tenderizer until chicken is 1/4 inch thick. Cut each pounded breast into 2-3 pieces (depending on size of breast).
3. Beat egg and water in shallow bowl. Mix bread crumbs and Parmesan cheese together in a separate shallow bowl. Dip each piece of chicken in the egg and then coat with the crumb mixture.
4. In a large saucepan heat olive oil. Add coated chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown lightly on both sides. Remove from pan and drain on paper towel.
5. Place half of the chicken in an ungreased 2-quart baking dish, overlapping slices slightly. Spoon half of the sauce over the chicken. Sprinkle with half of the cheese. Repeat with remaining chicken, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
*I like Bertolli's marinara... it's got a lot of flavor.
Servings: 6
Weight Watchers points per serving: 8
Sunday, January 25, 2009
Friday, January 16, 2009
Week One: January 19th - January 25th
Monday, January 19th
Easy-Peezy Chicken Enchiladas
By: Yours Truly
8 white corn tortillas
2 boneless, skinless chicken breasts
1 can 98% fat free Cream of Chicken soup
1 small can diced green chilies
1/2 cup low-fat sour cream
1 cup of shredded cheddar cheese, divided
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp salt
1 10 3/4 can of Red Enchilada Sauce
1. Preheat oven to 350F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces.
3. In a medium bowl mix together cooked chicken, soup, green chilies, sour cream, 1/2 cup of the cheese and all the seasonings.
4. Heat tortillas in the microwave for approx. 30 seconds.
5. Spray 9x13 pan with cooking spray.
6. Starting with the first tortilla, put chicken filling in the middle and roll up and place in the pan. Continue until all tortillas are filled. If there is filling left over, just spread over the top of the rolled enchiladas.
7. Pour the entire can of enchilada sauce over the rolled enchiladas, making sure that every bit is covered in the sauce.
8. Top with remaining 1/2 cup of cheese.
9. Bake in oven for 20 minutes
Tuesday, January 20th
Thai-Style Sweet & Sour Chicken
From: Prevention Slow Cooker Recipe Book
4 boneless, skinless chicken breasts
1/2 tsp salt
1 tsp freshly ground black pepper
1 large onion, cut into 1" wedges
1 large green bell pepper, cut into strips (optional!)
1/3 cup Thai sweet chili sauce (found in international section of grocery store)
2 Tbsp spicy brown mustard
1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 cup rice vinegar
1/3 cup pure maple syrup
1. Coat 4-quart or larger slow cooker with cooking spray. Sprinkle chicken with salt and pepper and place in cooker. Add onion and bell pepper
2. Combine remaining ingredients in small bowl. Pour over chicken in cooker
3. Cover and cook on high for 3 1/2 to 4 hours. Serve over hot cooked Jasmine rice.
Wednesday, January 21st
Chicken and Biscuits
By: Yours Truly
4 boneless, skinless chicken breasts
1 Tbsp olive oil
2 cloves of garlic - minced
1 medium onion - diced
1 medium potato, diced
8 oz fresh mushrooms, quartered (optional!)
1 cup fresh baby carrots, diced
2 cups chicken broth
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
3 tbsp cornstarch, blended with 1/2 cup cold water
3/4 cup milk
1/2 cup low-fat sour cream
1 cup frozen peas
1 pkg Pillsbury reduced fat Grands homestyle buttermilk biscuit
1. Preheat oven to 375F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Drain water and cut into small pieces.
3. In large stock pot on medium-high add olive oil and onions. Saute until soft. Add garlic and cook for one minute stirring constantly so that it doesn't burn. Add potatoes, carrots and rosemary and saute for 5 minutes, stirring often. Add in mushrooms and cook for 1 minute. Add chicken broth and salt and pepper. Cook on medium heat until potatoes and carrots are soft (about 5 minutes).
4. Mix cornstarch with cold water. A little at a time, add to the pot until you get a thick consistency. Slowly stir in milk. Now you should have a nice creamy consistency. If it is still too runny, add more constarch/water mix. If it is too thick, add more milk. Add peas and cooked chicken and cook for 2 minutes, stirring constantly. Take the pan off the heat and stir in the sour cream.
5. Transfer chicken mixture to a 2-quart casserole dish. Arrange buttermilk biscuits on top.
6. Bake for approx. 22-25 minutes until biscuits are golden brown.
Thursday, January 22nd
Rachel Ray's Sloppy Joes*
By: Rachel Ray (duh)
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html
1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (Optional!)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls or buns
1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
2. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
*Note: I loathed and despised sloppy joes - until I had this recipe. These are seriously the best!
Friday, January 23rd
Free for all night!
Find your own dang recipe - we're eating out tonight. We eat out once a week... but if you decide you don't want to do that, then either use a recipe from a previous week (since this is the first week that won't be possible), or google a recipe with ingredients you have in your refrigerator, or do leftover night! Get creative!
Saturday, January 24th
Chicken Marsala
By: Yours Truly
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
3 Tbsp olive oil
8 oz fresh mushrooms, sliced
1 1/2 cups chicken broth
3/4 cup Marsala wine
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour, salt and pepper. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add Marsala and cook down until about 1/2 of the chicken broth and wine are left. Add mushrooms and simmer for 1 minute.
5. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Serve with homemade mash potatoes and a vegetable.
Sunday, January 25th
Yummy Pot Roast
By: ????
2-3 pound boneless chuck roast
1/2 cup flour
2 Tbsp Olive Oil
2 cups ginger ale
1 packet brown gravy mix
1 packet lipton onion soup
1. Turn on crock pot and set temperature to low.
2. Put flour in ziplock bag. Add roast and shake until coated. Do not discard flour.
3. Heat oil in a large saute pan and brown the beef on all sides. Place browned chuck roast in warmed crock pot.
4. In medium bowl, mix ginger ale, brown gravy mix, onion soup and the left over flour from step 2. Pour over roast.
5. Cook on low for 8 to 9 hours.
OPTIONAL: After about 4 hours of cooking, add a small bag of baby carrots and 8 baby potatoes cut in half (skin on).
Easy-Peezy Chicken Enchiladas
By: Yours Truly
8 white corn tortillas
2 boneless, skinless chicken breasts
1 can 98% fat free Cream of Chicken soup
1 small can diced green chilies
1/2 cup low-fat sour cream
1 cup of shredded cheddar cheese, divided
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp salt
1 10 3/4 can of Red Enchilada Sauce
1. Preheat oven to 350F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces.
3. In a medium bowl mix together cooked chicken, soup, green chilies, sour cream, 1/2 cup of the cheese and all the seasonings.
4. Heat tortillas in the microwave for approx. 30 seconds.
5. Spray 9x13 pan with cooking spray.
6. Starting with the first tortilla, put chicken filling in the middle and roll up and place in the pan. Continue until all tortillas are filled. If there is filling left over, just spread over the top of the rolled enchiladas.
7. Pour the entire can of enchilada sauce over the rolled enchiladas, making sure that every bit is covered in the sauce.
8. Top with remaining 1/2 cup of cheese.
9. Bake in oven for 20 minutes
Tuesday, January 20th
Thai-Style Sweet & Sour Chicken
From: Prevention Slow Cooker Recipe Book
4 boneless, skinless chicken breasts
1/2 tsp salt
1 tsp freshly ground black pepper
1 large onion, cut into 1" wedges
1 large green bell pepper, cut into strips (optional!)
1/3 cup Thai sweet chili sauce (found in international section of grocery store)
2 Tbsp spicy brown mustard
1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 cup rice vinegar
1/3 cup pure maple syrup
1. Coat 4-quart or larger slow cooker with cooking spray. Sprinkle chicken with salt and pepper and place in cooker. Add onion and bell pepper
2. Combine remaining ingredients in small bowl. Pour over chicken in cooker
3. Cover and cook on high for 3 1/2 to 4 hours. Serve over hot cooked Jasmine rice.
Wednesday, January 21st
Chicken and Biscuits
By: Yours Truly
4 boneless, skinless chicken breasts
1 Tbsp olive oil
2 cloves of garlic - minced
1 medium onion - diced
1 medium potato, diced
8 oz fresh mushrooms, quartered (optional!)
1 cup fresh baby carrots, diced
2 cups chicken broth
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
3 tbsp cornstarch, blended with 1/2 cup cold water
3/4 cup milk
1/2 cup low-fat sour cream
1 cup frozen peas
1 pkg Pillsbury reduced fat Grands homestyle buttermilk biscuit
1. Preheat oven to 375F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Drain water and cut into small pieces.
3. In large stock pot on medium-high add olive oil and onions. Saute until soft. Add garlic and cook for one minute stirring constantly so that it doesn't burn. Add potatoes, carrots and rosemary and saute for 5 minutes, stirring often. Add in mushrooms and cook for 1 minute. Add chicken broth and salt and pepper. Cook on medium heat until potatoes and carrots are soft (about 5 minutes).
4. Mix cornstarch with cold water. A little at a time, add to the pot until you get a thick consistency. Slowly stir in milk. Now you should have a nice creamy consistency. If it is still too runny, add more constarch/water mix. If it is too thick, add more milk. Add peas and cooked chicken and cook for 2 minutes, stirring constantly. Take the pan off the heat and stir in the sour cream.
5. Transfer chicken mixture to a 2-quart casserole dish. Arrange buttermilk biscuits on top.
6. Bake for approx. 22-25 minutes until biscuits are golden brown.
Thursday, January 22nd
Rachel Ray's Sloppy Joes*
By: Rachel Ray (duh)
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html
1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (Optional!)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls or buns
1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
2. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
*Note: I loathed and despised sloppy joes - until I had this recipe. These are seriously the best!
Friday, January 23rd
Free for all night!
Find your own dang recipe - we're eating out tonight. We eat out once a week... but if you decide you don't want to do that, then either use a recipe from a previous week (since this is the first week that won't be possible), or google a recipe with ingredients you have in your refrigerator, or do leftover night! Get creative!
Saturday, January 24th
Chicken Marsala
By: Yours Truly
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
3 Tbsp olive oil
8 oz fresh mushrooms, sliced
1 1/2 cups chicken broth
3/4 cup Marsala wine
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour, salt and pepper. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add Marsala and cook down until about 1/2 of the chicken broth and wine are left. Add mushrooms and simmer for 1 minute.
5. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Serve with homemade mash potatoes and a vegetable.
Sunday, January 25th
Yummy Pot Roast
By: ????
2-3 pound boneless chuck roast
1/2 cup flour
2 Tbsp Olive Oil
2 cups ginger ale
1 packet brown gravy mix
1 packet lipton onion soup
1. Turn on crock pot and set temperature to low.
2. Put flour in ziplock bag. Add roast and shake until coated. Do not discard flour.
3. Heat oil in a large saute pan and brown the beef on all sides. Place browned chuck roast in warmed crock pot.
4. In medium bowl, mix ginger ale, brown gravy mix, onion soup and the left over flour from step 2. Pour over roast.
5. Cook on low for 8 to 9 hours.
OPTIONAL: After about 4 hours of cooking, add a small bag of baby carrots and 8 baby potatoes cut in half (skin on).
Monday, January 5, 2009
Intro
Okay so here is the deal. Me likey to cook. My friends know this and have asked me for recipes so they can do some cookin' as well. I decided that because I am soooo very popular (I'm being sarcastic for those who do not know me) I would blog about what I am cooking each week. This will help me to do the following:
1.) Actually COOK each week (instead of going out) and therefore helping my wallet and my thighs.
2.) Be more creative with my cooking. Sometimes I forget all the things I can cook and this will help me to remember.
3.) Help out my friends who want ideas. I'm all about service and the blessings it provides me (because it is all about ME of course).
So this is what this blog will be: a weekly menu of what I plan on cooking for that week. You can choose to follow my menu exactly as I do it, or you can pick and choose the things you and your family will like and make your own menu - or you can use it randomly for recipes. Or you can just not use it at all. Totally up to you.
I can tell you this - when I have made a menu and only bought the things that I need for that week, I save TONS of money. I used to do the many trips to the grocery store and walk down each aisle buying random things and hoping that it would somehow make a wonderful meal and then I would get home and I would have a big bunch of junk that made, well, nothing. This can be costly and frustrating. Trust me, I know.
So hopefully this will help you like I know it will help me and then I can brag to my family and friends that I have a blog like every Tom, Dick and Harry on this planet.
Enjoy!
-Beck
1.) Actually COOK each week (instead of going out) and therefore helping my wallet and my thighs.
2.) Be more creative with my cooking. Sometimes I forget all the things I can cook and this will help me to remember.
3.) Help out my friends who want ideas. I'm all about service and the blessings it provides me (because it is all about ME of course).
So this is what this blog will be: a weekly menu of what I plan on cooking for that week. You can choose to follow my menu exactly as I do it, or you can pick and choose the things you and your family will like and make your own menu - or you can use it randomly for recipes. Or you can just not use it at all. Totally up to you.
I can tell you this - when I have made a menu and only bought the things that I need for that week, I save TONS of money. I used to do the many trips to the grocery store and walk down each aisle buying random things and hoping that it would somehow make a wonderful meal and then I would get home and I would have a big bunch of junk that made, well, nothing. This can be costly and frustrating. Trust me, I know.
So hopefully this will help you like I know it will help me and then I can brag to my family and friends that I have a blog like every Tom, Dick and Harry on this planet.
Enjoy!
-Beck
Subscribe to:
Posts (Atom)