I will be returning!!!

Well over the past few years, I have had many family issues that have taken some of my time.  Actually a lot of it.  Well, I want to let all my readers know that I plan to return to blogging limited amounts through August, but then in September I plan to come back full time.  I am so looking forward to becoming creative again.  I just had to let my life catch back up with me.  I can't wait to try all the recipes I have been working on and then share these with you after they pass the test of my loving family.  Frugal living is my lifestyle and with grocery prices skyrocketing again I am looking forward to using the blog as my meal plan to keep me on the path to frugal living.  See  you all soon!!!!

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Lemon Chicken Pasta (Using leftover Chicken)

The following recipe made a wonderful dinner using up leftover chicken from a few nights ago.  What a great way to revive dinner!!  This great recipe is from Taste of Home.  I found an old issue laying around and was going to throw it away until I looked through it and found dinner.  What a wonderful frugal dinner that didn't cost me anything.  Probably about $2.80 per serving.

 

Lemon Chicken Tortellini

 

Ingredients

• 1 package (19 ounces) frozen cheese tortellini
• 1 pound boneless skinless chicken breasts, cut into 1-in. pieces
• 2 tablespoons butter
• 1/2 small sweet red pepper, julienned
• 2 garlic cloves, minced
• 3 cups reduced-sodium chicken broth, divided
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons grated lemon peel
• 1/2 teaspoon hot pepper sauce, optional
• 1 package (6 ounces) fresh baby spinach
• 6 tablespoons shredded Parmesan cheese

Directions

• Cook tortellini according to package directions. Meanwhile, in a
• large skillet, saute chicken in butter until no longer pink. Remove
• and keep warm. In the same pan, cook red pepper until crisp-tender.
• Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil.
• Combine the flour, salt, pepper and remaining broth until smooth;
• gradually stir into the pan. Bring to a boil; cook and stir for 2
• minutes or until thickened. Stir in the chicken, lemon peel and
• pepper sauce if desired. Add spinach; cook just until wilted. Drain
• pasta; toss with sauce. Sprinkle with cheese.

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Menu Plan July 7 2014

Well, here it is summer and my budget has gotten away from me.   I truly have fallen off the planning wagon for most of this year.  Yikes!!  Well, today marks week one of budget overhaul and menu planning is first on my list to get grocery spending under control. 

Monday: Lemon chicken tortellini using leftover chicken.

Tuesday: Taco's

Wednesday: Spaghetti

Thursday: Leftovers

Friday:  Mediterranean smothered chicken


All meals will be served with a side salad and fresh fruit.  Looks like it is going to be a wonderful week!!


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Snowy Day Dinner!!

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Oh today has been a hectic day!!  The big winter storm of the year has impacted us in the heartland.  This week I am on my frugal living way and I decided to make a turkey on Sunday.  Today was the last day to use up the leftover meet or freeze it and low and behold I had a breast left.  This yielded enough meat to make this wonderful soup that makes approximately 4 servings.  Just enough to feed my hungry and cold family.  My husband told me this was exactly what he needed after snowblowing our drive this evening.  So, if you need a warm up, try this great soup.  It would also be wonderful with chicken. 

Turkey Wild Rice Soup

Ingredients                                                                                

• 1 tablespoon(s) extra-virgin olive oil
• 2 cup(s) sliced mushrooms, about 4 ounces
• 3/4 cup(s) chopped celery
• 3/4 cup(s) chopped carrots
• 1/4 cup(s) chopped shallots
• 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 4 cup(s) reduced-sodium chicken broth
• 1 cup(s) quick-cooking or instant wild rice (see Ingredient Note)
• 3 cup(s) shredded cooked chicken or turkey, 12 ounces; see Tip
• 1/2 cup(s) reduced-fat sour cream
• 2 tablespoon(s) chopped fresh parsley

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Directions

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Weekly Menu 2/2/2014

Well, I think I am going to attempt blogging again.  For me, blogging is a hobby and not something I am required to do for income.  I have taken the past year off because I have begun a different life than what I had been used to.  I finished up my nursing degree and began working full time outside of the house.  I had previously only worked 3 days a week prior to that for the past 10 years.  This is the first time since having children that I was working full time outside the house.  Well, since stopping the blog and working outside the house I have fallen into the convenience trap.  I still cook at home, but have sacrificed my healthy home made meals for convenience frozen food.  In the end, I have noticed my grocery bill inching upwards at a rate I don't like.  Therefore, I am going to really try to become more consistent with the frugal living ways I learned while living on less.  Here is the menu plan for this week.

Week of 2/2/2014

Sunday:

Roast Turkey, mashed potatoes, green bean casserole, and snicker apple salad

Monday:

Turkey Pot Pie


Tuesday:

Turkey and Rice Soup

Wednesday:
Goulash



Thursday:

Leftovers

Friday:



Slow Cooker Beef Stew