Sunday, January 23, 2011

It has been a while but I have decided to try to do better with my blog. I am going to start posting my menus and costs. I have recently discovered a new grocery store. It is about 45 minutes away but they sell you groceries at cost plus 10%. What I cannot get there, I got to Walmart, Winn Dixie, or Publix for. Yesterday I spent $74 at Pic and Save and $47 at Walmart. I still have a little more shopping to do. I need some more veggies but want a better price than I was seeing. We are a family of five. Boyfriend, 31, me 34, Doodle 14, little miss 1, and my father 62. This is all meals for all of us plus snacks and what not. This is for a two week menu. I am using up some stuff from the freezer this menu which is what made it so cheap. I put anything that can be saved away. We eat leftovers for lunches. I am not working so I try to save as much money as I possibly can on what I can. So here is the menu:
Sun: Italian Beef Subs (left over)
M: Fireman's Chicken, baked potato, veggie
T: Beef Enchiladas
W: Spaghetti
Th: BBQ Chicken leg Quarters, side, veggie
Fr: Pizza, we make pizza every Friday. at least one is pepperoni.
Sat: leftover beef tips and noodles
Sun: Turkey (bought when on sale at Thanksgiving!)
Mon: Sausage, Potatoes, and Onions
Tues: Turkey pot pie (use leftover turkey, broth from carcass and veggies from freezer)
Wed: Alfredo Pasta
Thur: roast
Fri: Pizza

Here is today's recipe for Italian Beef Subs

it is a throw stuff in the crock pot and cook until it is done recipe, no formal instructions or amounts.

1 chuck roast (like you would use for pot roast) as big as you need
vegetable oil
1 jar pepperoncini peppers
beef broth, a can or two, or three
Liptons Onion soup mix
Italian seasoning

Brown the roast in the oil on all sides in a pan on the stove. Transfer to the crock pot. You can deglaze the pan with a little beef broth and add all that if you want. Add beef broth to cover. You can add water if you need a little more liquid. Add the onion soup mix. Pour all of the liquid from the pepperoncini peppers in and a few of the peppers depending on much heat you like. Dump in a bunch of Italian seasoning, I usually use about half the jar, maybe 3/4.

Cover and let it cook for about 8 hours. It should be falling apart. Remove the peppers. Shred beef in the juice and serve on really good quality sub rolls warmed. You can add extra juice to the sandwiches or serve on the side. Add Provolone or mozzarella cheese if you like, and also serve some more of the peppers.

This is really almost better made a day ahead of time and then refrigerated overnight. You can also make it on the stove in a large pot. Cover it and let it cook on low heat for 6-8 hours.

I found this recipe on Thank you to whomever posted it! Even picky Doodle ate this and loved it. My roast was rather large so it ended up making two meals. Today is leftovers from the last time a few weeks ago. One thing I did was took the juices in a separate pan and thickened it up a little with some corn starch.

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