What's Cookin'?

[JustAPrepper]

I met my goal of a year's worth of canned proteins a few weeks back.  NOW I am working with a strict grocery budget to replenish the areas of our budget that we borrowed against to build not only our canned proteins but all of our Long-Term foods.

So, I've taken up Meal Planning utilizing sales and what I already have on hand.  This allows me to incorporate fresh items on sale each week and also utilize what I have Put Up so I can start rotating it.  Now that I have the hang of it, it takes less than an hour each week.  At present, I am one week ahead of the sales.  For example, what was on sale last week was frozen/stored and is what I have based our meals on for this week.  What was on sale this week has been frozen/stored and is what we will eat next week and so on.  I'm on the fourth week and this has been a HUGE money saver for us as my biggest waste always came from my over purchasing on produce.  Now that I have a Meal Plan I know I only need 1 Green Pepper or 3 Tomatoes or No Cucumber, etc.  Our week starts on Monday and goes through Wednesday with Thursday being leftovers and Friday is Pizza/Sub Night (now homecooked/prepared).  Saturday I spend ALL day in the kitchen prepping anything that needs to be prepped for the next week, preparing a dessert dish (cake, pie, etc.) and I usually do a Crock Pot dinner that can be eaten through the weekend.

Would anyone be interested in sharing what they are eating each night/week to provide inspiration?

I'll start off by sharing last week's menu that we are still eating off of until Sunday Night...

Already had Brownie's made for dessert for last week...

M - Chicken Pot Pie - Home Canned Chicken, Frozen Mixed Veggies.  Used a Pre-Made Pie Crust but made my own gravy using frozen chicken stock.

T - Grecian Skillet Ribeyes (Ribeyes on sale - this is one of our Treats and something we enjoy at least once a year) with Feta and Kalamata Olives and a Greek Salad (with homemade Greek Salad Dressing)

W - Beef Pot Pie Bake with No Crust - used Home-Canned Beef, Beef Broth (from one of my previous posts) that I thickened, Frozen Mixed Veggies, topped with Mashed Potatoes that I had made and previously frozen in cup cake pan

TH - I was Jonesen for a greasy burger so we had burgers with homemade CopyKat Big Mac Sauce and Evolver did Onion Rings in the Fry Daddy using a batter I had in the pantry

F - Buffalo Chicken Pizza (we needed a break from the usual Pepperoni style pizza).  I cheated and used a pre-made crust, top with Frank's Hot Sauce and an equal amount of Ranch Dressing (don't do this with Blue Cheese Dressing especially with Marie's Blue Cheese.  It doesn't come out right).  Top with Chicken ( I used Home-Canned) and mozzarella and bake til done.

Also made an Overnight Egg Casserole for this morning (one of my staples).  Had plenty of leftover bread that I keep in the freezer before it goes stale so mixed 1 egg per slice of bread and a healthy splash of half and half.  Greased a glass pan with bacon grease (I save it in the fridge as I oven-fry my bacon), layered in bread, topped with egg mixture, and sweated some red pepper in a dry skillet (I always sweat any veggies before adding to eggs as I don't like the added moisture).  Topped with already home cooked sausage that I keep in the freezer for quick breakfasts then top with a small amount of shredded cheese.  Cover with plastic wrap and refrigerate til the next morning.

Sa - Cook Egg Casserole for breakfast.   Lunch is whatever we can pull together but since I was making Chili for next week, that's what it ended up being.  Dinner is the last piece of Buffalo Pizza as an appetizer and the remaining Beef Pot Pie/Mashed Potatoe mixture.  I also made a Pound Cake and some Raspberries n Syrup for Dessert for next week.  AND since next week is primarily Mexican I also made some Taco Bell CopyKat Fire Sauce.

Su - Leftover Egg Casserole for breakfast and for lunch I'm thinking a Chicken Wrap using Home-Canned Chicken and some Cream Cheese mixed with Chipotle Peppers in Adobe. Top with tomatoes, lettuce and some shredded cheese, should be mighty tastey. Dinner will be Crock Pot Lasagna that I need to get started early.  My personal claim to fame is my Mother's Lasagna recipe but this recipe incorporates many of the ingredients and looks simpe enough so I'm gonna try it for the heck of it.

If there's any interest I will share next week's menu.

[SunnyInFl0408]

Loved this post Justa.

We stumbled into rotating by mistake if that makes sense. Although I've always known we had to start a couple of months ago I found it so much easier to go into the "pantry" and grab something I was missing. I'd mentally add it to the grocery list and finish off whatever I was cooking. Before I knew it, I had a nice system going. When I'd go to the store I'd pick up what was on the list and add in what fresh produce was on sale that I knew Fred could whip up into something yummy.

Also as someone who is sorta anal about making sure I had the exact ingredients I needed before I attempted a new recipe that's changed! LOL You will have to invent when things get tough and it's been fun playing with items (and yummy). Thank goodness Fred isn't picky and that the baby is good. Have to make sure the oldest has at least SOMETHING that is "Gross". (BOYS?!?!)

So in the end we are rotating! I have noticed something.... The other day when I was picking up some canned goods for the oh shit pile the experation dates aren't as far off as they use to be. Heck we had a hard time finding cereal that didn't expire in 2010. I still have tons stored but we use it... I found it interesting.... going to continue to watch.

As far as your meal plan SHARE! As soon as Fred starts working my "free ride" of cooking (as he's picked that duty up) when I want will end and I'll have to schedule everything and it would be useful! 

[JustAPrepper]

Thanks Sunny.  I always like to see what others are eating just to keep the creative juices flowing.  The Martial Law Burger posted by another member is what made me make this post.  I go through spurts where we get stuck in a rut but mostly I'm pretty creative.  I have a great recipe for Black Bean Patties with a Sour Cream Sauce but I think they could easily be tweaked to make a terrific burger.  Whalla!  Inspiration!  And I totally agree with playing around with ingredients.  I'm already noticing that my grocery stores are carrying reduced/limited inventories.  It's only going to get worse.  And I'm seeing similar things with the expiration dates.  Some things I just bought are expiring this year which means they have to go to the front of the rotation.

When I first started this meal planning thing I created a small binder of recipes we enjoy that were economical and can be whipped up quickly on the weeknights after work.  The front of the binder has dividers for 4 weeks then I created categories for Beef, Chicken, Pork, Meatless and others.  Then I created a Friday Night Pizza category and included a variety of fun Pizza-type dishes and some fun sandwiches so we wouldn't feel so deprived by not ordering out anymore.  The back of the binder has categories for Crockpot cooking as well as a Weekend Only for recipes we like but take longer to prepare.  Last are a couple of sections for Dips/Sauces (to put with our canned meats for more variety) and Mixes/Rubs such as Homemade Pancake mix, Bisquick, Onion Soup Mix, etc. and various rubs we like for when we get fresh meats.  What started as a small binder has now grown to a very full 3" binder but the way it's broken down works great for me because I won't end up making something on a Tuesday night that takes 3 hours to cook.

Next week's menu is:

Monday - Chili that I cooked Saturday with another portion frozen for later use and Cornbread from a couple weeks ago that was in the freezer and salad

Tuesday - Tacos (bits and pieces of leftover Taco Meat that I just kept adding to a baggie in the freezer.  There's now enough for a couple taco's each) and a Mexican Pizza with Copykat Fire Sauce

Wednesday - Chicken Quesadilla (home canned chicken) with Roasted Red Pepper, Artichoke Hearts and a cheesy sauce I'm going to make using some leftover deli Jalapeno Jack cheese (my own untested creation) and a salad

Thursday - Usually leftovers but based on what I'm cooking there won't be enough so I'm planning on Bean Burritos using some leftover Pinto's that I took out of the freezer.  I'll fry and mash in bacon grease with a little onion for added flavor.  They are already pretty spiced up.

Friday - Baked Italian Subs.  Hopefully next Thursday when the sale cycle changes Zuchinni will go on sale because we enjoy it deep fried as a fun side dish with our pizza or subs - if not - salad as a side dish

Saturday - My mother's Sweet and Sour Meatballs over rice with a side of frozen pea pods (a couple weeks ago I made up a batch of over 200 meatballs, baked and put them in the freezer)

Sunday - Chicken Casserole using fresh B/S Chicken breasts and Stove Top Stuffing from the pantry with frozen veggie or salad if there's fixin's left

Bring on the ideas!!

[The Expendable]

...
F - Buffalo Chicken Pizza (we needed a break from the usual Pepperoni style pizza).  I cheated and used a pre-made crust, top with Frank's Hot Sauce and an equal amount of Ranch Dressing (don't do this with Blue Cheese Dressing especially with Marie's Blue Cheese.  It doesn't come out right).  Top with Chicken ( I used Home-Canned) and mozzarella and bake til done.
...

That sounds really good.  City Girl and I are on our way up to the store to get a few Superbowl snacks.  We're gonna get the stuff to make your Buffalo Chicken Pizza.

...
Also made an Overnight Egg Casserole for this morning (one of my staples).  Had plenty of leftover bread that I keep in the freezer before it goes stale so mixed 1 egg per slice of bread and a healthy splash of half and half.  Greased a glass pan with bacon grease (I save it in the fridge as I oven-fry my bacon), layered in bread, topped with egg mixture, and sweated some red pepper in a dry skillet (I always sweat any veggies before adding to eggs as I don't like the added moisture).  Topped with already home cooked sausage that I keep in the freezer for quick breakfasts then top with a small amount of shredded cheese.  Cover with plastic wrap and refrigerate til the next morning.
...

Are you trying to kill me, woman?  That meal is death warmed over!  I might make that if the zombies were attacking and I preferred the quick death of a heart attack to the slow agony of having my brains sucked out!

On the other hand, it does sound good...

[JustAPrepper]

...
Also made an Overnight Egg Casserole for this morning (one of my staples).  Had plenty of leftover bread that I keep in the freezer before it goes stale so mixed 1 egg per slice of bread and a healthy splash of half and half.  Greased a glass pan with bacon grease (I save it in the fridge as I oven-fry my bacon), layered in bread, topped with egg mixture, and sweated some red pepper in a dry skillet (I always sweat any veggies before adding to eggs as I don't like the added moisture).  Topped with already home cooked sausage that I keep in the freezer for quick breakfasts then top with a small amount of shredded cheese.  Cover with plastic wrap and refrigerate til the next morning.
...

Are you trying to kill me, woman?  That meal is death warmed over!  I might make that if the zombies were attacking and I preferred the quick death of a heart attack to the slow agony of having my brains sucked out!

On the other hand, it does sound good...

I also do the same method and make French Toast if that helps.  Same mixture, about 1 egg per slice of bread, a splash of milk or half and half when I have it (I only buy it for certain recipes) layer in a greased or buttered glass pan, pour egg mixture over top and let sit overnight or at least an hour so the bread can absorb the eggs.  When I'm ready to bake I sprinkle with cinnamon.  Bake about 12 minutes or so until the eggs are set.  They slice apart very easily and can be plated individually and everyone gets to eat at the same time.  Sure beats standing over the stove top making single slices of French Toast one at a time.  For a healthier version try Egg Beaters.  They are fantastic. 

[patriots4camelot]

Wow! I am impressed. I try to spend one day a week in the kitchen preparing for the next week. I make all Wizard's breakfasts for the week and he takes cans for lunch every day.

I make a big pot of beans or stew and we eat off that all week. On days I don't have school and work I might throw something together like spaghetti or mashed potato casserole.

I am especially interested in canning meat. I want to can some deer and wild pig. From what I have read, I am thinking that you have some good recipes for that. If you would like to share, that would be great!

[The Expendable]

I also do the same method and make French Toast if that helps.  Same mixture, about 1 egg per slice of bread, a splash of milk or half and half when I have it (I only buy it for certain recipes) layer in a greased or buttered glass pan, pour egg mixture over top and let sit overnight or at least an hour so the bread can absorb the eggs.  When I'm ready to bake I sprinkle with cinnamon.  Bake about 12 minutes or so until the eggs are set.  They slice apart very easily and can be plated individually and everyone gets to eat at the same time.  Sure beats standing over the stove top making single slices of French Toast one at a time.  For a healthier version try Egg Beaters.  They are fantastic. 

We made that exact dish last week (using Egg Beaters), except we used French bread cut into 2" cubes.  It was a big hit.  We must get recipes at the same source. 

For the Superbowl we made your Buffalo Chicken Pizza.  It was very good.  I used Pillsbury pizza crust (prebaked for five minutes to crisp it), brushed lightly with ranch dressing.  I boiled boneless, skinless chicken breasts so they were easy to shred with a fork.  I coated the chicken with Hooter's wing sauce and spread it on the crusts, then topped with mozzarella cheese.  Baked until the crust was brown.  It was a big hit with everyone!  Thanks for the idea!

[JustAPrepper]

Wow! I am impressed. I try to spend one day a week in the kitchen preparing for the next week. I make all Wizard's breakfasts for the week and he takes cans for lunch every day.

I make a big pot of beans or stew and we eat off that all week. On days I don't have school and work I might throw something together like spaghetti or mashed potato casserole.

I am especially interested in canning meat. I want to can some deer and wild pig. From what I have read, I am thinking that you have some good recipes for that. If you would like to share, that would be great!

What do you do for Wizard's breakfasts?  Evolver gets burnt out on regular Breakfast Burritos so I'm gonna have to start getting real creative.

What is Mashed Potato Casserole?

As for canning meats...you are using wild game which I have never done before but I think LilDinks has.  She may have some tips for flavor or texture or specific recipe mixtures.  If you are new to canning you need to make sure to follow proper guidelines but if you're just using regular old store bought meat I can PM you.  You won't believe how easy it is and how fast it all adds up. 

[JustAPrepper]

I also do the same method and make French Toast if that helps.  Same mixture, about 1 egg per slice of bread, a splash of milk or half and half when I have it (I only buy it for certain recipes) layer in a greased or buttered glass pan, pour egg mixture over top and let sit overnight or at least an hour so the bread can absorb the eggs.  When I'm ready to bake I sprinkle with cinnamon.  Bake about 12 minutes or so until the eggs are set.  They slice apart very easily and can be plated individually and everyone gets to eat at the same time.  Sure beats standing over the stove top making single slices of French Toast one at a time.  For a healthier version try Egg Beaters.  They are fantastic. 

We made that exact dish last week (using Egg Beaters), except we used French bread cut into 2" cubes.  It was a big hit.  We must get recipes at the same source. 

For the Superbowl we made your Buffalo Chicken Pizza.  It was very good.  I used Pillsbury pizza crust (prebaked for five minutes to crisp it), brushed lightly with ranch dressing.  I boiled boneless, skinless chicken breasts so they were easy to shred with a fork.  I coated the chicken with Hooter's wing sauce and spread it on the crusts, then topped with mozzarella cheese.  Baked until the crust was brown.  It was a big hit with everyone!  Thanks for the idea!

Glad you liked the pizza!  I can't take credit for it though.  It's something I pulled off the net a couple years ago and we do it about once a year or so.  Although we prefer Blue Cheese with our wings, something about the way the pizza comes together with the Ranch dressing makes it so much better.

As for the Baked French Toast...I thought that was original.   It was a natural progression from the Cheese and Sausage mixture I use for the mornings when we want something "lighter".  In any event, it's also a favorite.

Have you done an Omellette Roll before?  Mix up your egg mixture, however you like scrambled eggs or omellettes.  The original recipe I have said to pour the mixture in to a greased baking "dish".  Because it's just the two of us I can mix up only a few eggs and pour them on to a greased cookie sheet without the egg mixture overflowing the sides.  Bake in the oven (350 I think) until the eggs are set (anywhere from 6-12 minutes depending on your oven).  Pull out, spread your "filling" like ham/bacon/sausage/veggies/cheese then pop back in the oven for just a minute or two until the toppings get warmed.  Pull the pan out, let cool just a minute so you can handle it then "Roll" over top itself starting with the shortest end.  Remove to a plate, slice and serve.  Another way to get everyone fed at the same time and takes only a few minutes.  I also love the way this looks when it's sliced.  And any leftover slices can be frozen for later.