This week my menu looks something like this:
Monday: Parmesan Cornmeal Chicken Strips with Potato Wedges (potatoes were leftover from last week)
Tuesday: Macaroni and Meatballs with Parmesan Zucchini (Spaghetti is just too hard for the little one to eat)
Wednesday: Meatball Subs with Green Beans (using the left over meatballs)
Thursday: Fast Chicken Fajitas (I had tortillas left from last week)
Friday: Pork Roast with Au Jus, salad, and Mashed Potatoes
Saturday: Leftovers/Clean out the Fridge
My grocery list:
4-lbs of Chicken Breasts (B1G1 at WD)
4-lbs of Chicken Tenders (B1G1 WD)
Hormel Port Roast (B1G1 at WD)
3 Bell Peppers
Zucchini (1.29 lb at WD)
Mozzarella Cheese Slices
Prego Sauce (on sale at Publix)
Cream of Onion Soup
Italian Dressing Mix
Armour Frozen Meatballs (B1G1 at Publix)
Grand total for my groceries was $60.67
Note: If you live in the south and are looking for the best deals at stores, I use Southern Savers for all my sale items! Jenny does a great job of telling you what is on sale where and which coupons to use. She does all the work for me!
Fast Chicken Fajitas Recipe
1.5 lbs chicken cutlets (this time, I will use chicken breast that I have sliced in half and pounded down)
2 tbsp. vegetable oil
1 tsp. chili powder
salt & pepper (to taste)
3 bell peppers, thinly sliced (I usually use yellow, red, and orange)
medium red onion, thinly sliced
4 garlic cloves, thinly sliced (I just use minced garlic, I have a huge jar in the fridge)
8 6″ flour tortillas (you could use corn tortillas, if you prefer)
sour cream for serving
Heat broiler with rack 4″ from heat. Arrange chicken on a rimmed baking sheet lined with foil. Rub 1 tbsp oil onto chicken and season with chili powder, salt, and pepper. Broil 5-7 minutes.
In a bowl, toss peppers, onions, and garlic with 1 tbsp oil and season with salt and pepper. Place on a foil lined baking sheet and broil until tender and slightly charred, tossing occasionally.
Slice chicken and place in warm tortillas with veggies. Garnish with sour cream.
Crock Pot Pork Roast with Au Jus
2 lbs pork roast
1 envelope dry onion soup mix
1 c water
3/4 c red wine
3 tbsp soy sauce
3 tbsp minced garlic
Mix liquids in crock pot. Place roast in liquids and spread garlic on roast. Sprinkle with pepper.
Cover and cook on low for 4 hours.
Parmesan Cornmeal Chicken Strips (Recipe from Parents Magazine)
12 oz chicken strips
1/4 c cornmeal
2 tbsp grated parmesan cheese
3 tbsp milk
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Put milk in a shallow bowl. Mix cornmeal and parmesan in another shallow bowl.
Dip chicken in milk and then roll in cornmeal mixture.
Bake 15 minutes or until golden, turning once.
I spent a little more this week, but I will have a leftover pork roast and chicken tenders for another week!