Menu Plan Monday

For the past month I've been trying to follow the advice of Crystal from MoneySavingMom.com's recent series 31 Days to a Better Grocery Budget and stockpile groceries when they are on sale, which also means shopping at multiple stores each week. There are only two groceries stores here, but I've gotten some great deals by watching the sale fliers and stopping at the "other" grocery store on our way home from Story Hour each week and picking up several of each of the best-priced items that we use frequently. However, since we didn't already have a stockpile, last month this actually added to my grocery budget since I had to purchase the things we needed as well. Finally this week the stockpile and menu planning based on it paid off. I spent less than $50 on groceries at Wal-Mart. Mainly on dairy, produce, and a few miscellaneous items.

Last week I tried two new recipes and both turned out good. Since I got them from my cousin and don't have a link, I'll paste them in at the end of the post. I apologize to whoever she got them from that I can't give you credit for your tasty recipes.

This week I'm trying a new recipe on Friday. We recently acquired an extreme amount of deer sausage. I am diligently trying to find creative uses for it other than just breakfast.

Monday: Shepherd's pie, sweet peas, leftover garlic cheese biscuits.

Tuesday: I'm going to a women's dinner at church so it's leftovers at home.

Wednesday: Chick-fil-a at church. Whoohoo! I love Chick-fil-a.

Thursday: Fried deer steak, black-eyed peas, macaroni and cheese, cornbread.

Friday: Sausage bread.

Saturday: Burritos (from the freezer), Spanish rice, chips and cheese dip.

Sunday: Crockpot Brown Sugar Chicken, rice, vegetable, rolls.

Ham Potato Bake

Ingredients:
5 potatoes, peeled and sliced
3 carrots, peeled and sliced
1 1/2 cups diced ham
1 can cream of mushroom soup
1 Tbsp dry minced onion
1 cup shredded cheddar cheese (optional)
1/4 cup milk
1/8 tsp pepper

Directions:
Stir together all ingredients.
Pour into a greased 9x13" pan.
Cover with foil and bake at 350 for about 60-90 minutes or until vegetables are tender.

Rice and Lentil Skillet

INGREDIENTS:
1 pound Italian sausage
1 onion, chopped
1 green bell pepper, chopped
1/2 cup dry lentils
1/2 cup uncooked rice
1 2/3 cups chicken broth

DIRECTIONS:
In a large saucepan over medium heat, brown the sausage until no pink shows.

Stir in the onion and green pepper, and saute until the onions are tender.

Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

Because I'm late again this week, 348 bloggers have already posted their menu plans at OrgJunkie.com.