A 2012 Resolution (Let's hope it lasts!)

Resolutions.. many made, few kept.  However, this year (yes, I know I am about 18 days late) it's time for a budget.  You may ask "What?  You don't have a budget?"  Well no.  John and I  never really had to have a budget.  When you are a DINK (Double Income No Kids) there is not always a need for one.  Want some ice cream on a whim?  Sure! No problem.  Off to the local store for a $7.00 pint of premium ice cream.  Need a Saturday morning coffee but the coffee maker just won't do?  Easy peazy!  Take a ride down to the Sbux grab 2 coffee's and that'll be another $7.00.  By the end of the month those $7.00 trips really add up.  Not to mention the trips to Target, which usually ends up costing $80.00 a pop!  So at the end of the month we were left scratching our heads wondering where all our money went. 

Since we are adults I thought we should get with the program and learn how to budget and reign in our spending urges.  Starting back in November 2011 I started to calculate all of our expenses and figured out what we have coming in and going out.  Mind you, I had done this in the past about a million times, but it never stuck.  I was determined to make it a sticking point in 2012.  At the beginning of January I made us a budget separated out by a weekly and bi-weekly budget.  One thing that we had never done in the past was grocery shop on a specific day or within a specific budget.  Every week we now have a grocery budget of $65.00 or $260.00 per month.  Again, we are only a family of 2 so this is possible for us however it may not be a reality for larger families.  

I thought that this venue would be a good place to keep me in check and share my weekly budget friendly recipes. 

After work, last Friday, January 13th, I decided to hit up the local Super Walmart for the weekly groceries.  I bought enough food for 3 meals to eat over the week and something for lunch.

Here was the menu for this week:

• Chicken Chili
• Chicken Noodle Soup 
• Ground Turkey, Pasta Bake
• Cheddar Bay Biscuits
• Egg Salad 

There is a little time and energy that is needed to make a $65.00/week grocery budget work.  What I mean by that is there is some preparation that goes into the meal planning.  

I did not buy any sandwich bread while at Walmart.  I did however make my own sandwich bread.  Find the recipe here for King Arthur white sandwich bread.  I don't know how much this cost to make but it's probably a few cents.  It's delicious, homemade, and no preservatives.  

I purchased a roaster chicken for my chili and soup but needed to prepare it before turning into a dinner.  

Flavorful Shredded Chicken

Items needed - Crockpot

• 1 roaster chicken, washed, salted and peppered
• 3-4 carrots washed and quartered
• 1 medium onion, quartered
• 3-4 celery stalks washed and quartered
• 1 quart of chicken stock

In your crockpot place veggies on the bottom.  Place chicken on the veggies, salt and pepper the bird.  Add the chicken stock.  Cook on high 3-4 hours.
After the bird is done remove it from the liquid and remove meat from the bone and hand shred.  Take the cooking liquid and strain out the veggies.  Keep the cooking liquid and use for the chicken noodle soup.   


Chicken Chili
Items needed - Dutch oven or heavy bottomed pot

• Take 1/2 of your shredded chicken, put aside
• 2 table. olive oil
• 1 medium onion
• 1 tsp. garlic
• 1 can petite diced tomatoes
• 1 large can of tomato sauce
• 4 dashes of Tabasco sauce
• 1 table. chili powder
• 1 table. onion powder
• 1 table. garlic powder
• 1 tsp. cumin
• 1 can pinto beans (Drain and rinse)
• 1 can dark kidney beans (Drain and rinse)
• If desired, sour cream, shredded cheese

Over medium heat add diced onion and saute in 2 table. olive oil. Add garlic and chicken, cook for 2 minutes.  Add the rest of ingredients and reduce heat to simmer.  Season chili to taste.  Remember you can add but you can't take away!
Simmer for 20-30 minutes.  The longer it simmers the more the flavors will meld. Enjoy with a dollop of sour cream and cheese!

Chicken Noodle Soup

Items needed - Large pot

•  Leftover chicken
• Leftover broth
• 1 medium onion
• 1/2 lb of carrots, chopped
• 2-3 stalks celery, chopped
• 2 tsp. dried thyme
• salt and pepper to taste (taste broth before adding salt as it can be salty)
• Egg noodles, small pasta, or wild rice
• 2 table. olive oil

Add olive oil to pot and saute carrots, celery, and onions with a pinch of salt.  (If using rice add it to the sauteed veggies) Add broth.  (if using rice cook until al dente).  Add chicken and rest of the ingredients.  Simmer until warmed through.  If using noodles or pasta add just before serving until they are soft, but not over done. 

Ground Turkey Pasta Bake

Items needed - 9x9 glass casserole dish

• 1 box of macaroni
• 1 lb ground turkey
• 2 eggs
• 1 pint Ricotta cheese
• 1 jar Spaghetti sauce
• 1/2 cup Parmesan cheese, grated
• 2 cups mozzarella cheese
• salt and pepper to taste
• 1 1/2 tsp. dried Italian seasoning
• 2 table. olive oil

In a separate bowl mix the ricotta, Parmesan cheese, pinch of salt, and 1/4 tsp. of pepper.  Brown ground turkey in olive oil.  Season with salt and pepper to taste, add Italian seasoning.  Drain.

In a large bowl add cooked pasta, browned turkey, tomato sauce and combine.

Spread half of the macaroni mixture over the bottom of the baking dish.  Top with 1 cup of mozzarella and 1/2 of the ricotta mixture.  Add the other 1/2 of the macaroni mixture on top, add remaining ricotta mixture and remaining mozzarella (Mozzarella should be on top).  Cover with foil.  Bake at 350 for 20 minutes, remove foil and bake for additional 10 minutes.  Enjoy! 

Cheddar Bay Biscuits

I borrowed this recipe from here The Girl Who Ate Everything

I made mine kind of large.  I didn't have patience last night.  If you want them a bit smaller make them as the recipe states.  They are still tasty at any size!