This Week’s Menu & Household Budget

It’s been a while since I did a menu post. Our freezer is full of deer and vegetables from this years garden. We also have plenty of canned items from the garden as well.

This weeks breakfast choices are eggs, toast, cereal, or oatmeal.

This weeks lunch choices will be leftovers, sandwiches(grilled cheese or peanut butter), baked sweet potatoes,and fruit(apples or bananas).

Snacks will be popcorn and baked yummies. :)

Menu

Fri.(today)- Sausage, Biscuits, & Gravy

Sat.- Chili Beans & Crackers

Sun.-Steak, Baked Potatoes, & Green Beans

Mon.- Venison Stew & Crackers

Tues.-Roast, Potatoes, Carrots, Onions, & Green Peppers

Wed.- Philly Cheesesteak & Corn-on-the-Cob

Thurs.-Turkey, Mashed Potatoes, Gravy, Baked Beans, Cranberry Sauce, Relish Tray, Pumpkin Pies

$97.64 was spent at Dollar General Market & $25 was put into savings. I have $22.33 left that will go into savings also.

For $97.64 at Dollar General Market I purchased:

Fruits/Veggies

10lbs potatoes

6lbs sweet potatoes

2 lbs carrots

3 lbs bananas

5lbs apples

Dairy/Meats/Cold Items

14lb Turkey

1 lb Sausage

1 lb Butter

Margarine

Cool-Whip

Mayo

Pepper Jack Cheese Slices

American Cheese

1 Gallon Milk

1 dozen eggs

Canned Items

2 large cans of baked beans

2 cans kidney beans

Cranberry Sauce

5 Cans Tuna

2 cans pumpkin

Misc.

3 Hot Wheels Cars(buy 1 get 2 free for boys next door for Christmas)

Turkey Roasting Pan

Water Globe

Saltine Crackers

2 liter root beer

2 liter sundrop

Country Gravy Mix Packet

McCormick Chili Seasoning Mix

McCormick Beef Stew Mix

2 liter sunkist

small bottle of coke & sprite for the car

raspberry filled donuts for the car

butterscotch pudding

5 lbs all purpose flour

ripple potato chips

2 loaves of bread

Non-Food/ Toiletries

Dish Liquid

Sleek Anti-Frizz Cream

Bar Soap

Peroxide

Facial Soap Bar

Toilet Paper

I think making a menu can really help save money, and saving money is so much fun!

:)Vicki

Kale Chips

002I am trying to beat the cold and eat up everything growing in the garden. Lots of goodies are going to the chickens. It’s not a waste though. They are giving me some lovely eggs in return.

005I mentioned to Quentin a few weeks ago that the kids and me had been snacking on kale chips. He brought a bag of kale chips home from work that looked more like little rice cakes. I had to tell him those were nothing like our kale chips. :) When I made some over the weekend, he told me they were unusual because they don’t look like they would taste good but they do! They are easy to make and come out of the oven deliciously crisp.

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Crispy Kale “Chips”

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling(I use garlic salt)

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Venison Summer Sausage

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I like the summer sausage even better than the bologna. And not just because I made it myself! :)

Venison Summer Sausage

Ingredients:

  • 3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the “wild” t)
  • 1 lb lean ground beef
  • 2 cups water
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder(or a tad more)
  • 4 teaspoons cracked black pepper
  • 2 teaspoons mustard seeds
  • 2 teaspoons liquid smoke
  • 4 tablespoons Morton Tender Quick Salt
  1. Mix all together thoroughly.
  2. Form into 2-21/2″ logs about 8″ long.
  3. Pack tightly as possible.
  4. Wrap in aluminum foil, shiny side inches.
  5. Refrigerate for 24 hours.
  6. Take out, turn over and pierce foil several times with a fork.
  7. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
  8. Unwrap and remove to rack to finish dripping.
  9. Rewrap and refrigerate or freeze.

I am linking this post up to

 

barnhopimage

 

 

 

Roasted Kohlrabi

Me holding kohlrabi from the garden.

Me holding kohlrabi from the garden.

 

Lettuce & Broccoli picked last week.

Lettuce & Broccoli picked last week.

I am pretty proud of my fall garden. It is November 5th, and we are still eating from the garden. The temps here have been down in the 30′s, and we have had several frosts. Despite the cold, we still have lettuce, broccoli, greens, kale, cabbage, and kohlrabi.

We tried the kohlrabi roasted yesterday, and it was fantastic! It was to said to have tasted like broccoli, sweet potatoes, potatoes, or turnips depending on who I asked. :)

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Roasted Kohlrabi

Kohlrabi peeled and cubed

Olive Oil

Garlic Salt

Garlic Minced

Coat the kohlrabi and garlic with oil and sprinkle with garlic salt. Roast at 400º for 25 minutes.

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Easy Vegetable Soup

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Easy Vegetable Soup

  • 1 Quart Tomato Juice
  • 1 Bag Frozen Mixed Vegetables
  • 1 Can Corned Beef
  • 1 cup cooked macaroni noodles

 I remember eating this a lot when I was a kid. I thought it was great paired with my peanut butter sandwich. Now I think it was a smart way for my mom to feed six hungry kids after a long day at school!

I have lots of bags of frozen tomatoes in the freezer so I used  those in place of the tomato juice. I also have an abundance of cabbage in the garden still and used cabbage in place of the macaroni noodles.  This will provide two meals for our family of 5.

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Happy Halloween!

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We only did a half day of school today. One math lesson and two Biology lessons. Those are our thickest books. If we get behind in those, we may never catch up!

We are staying in tonight and going to enjoy some Halloween treats at home and watch Ernest Scared Stupid. You just have to love Ernest movies!

I hope everyone has a safe and fun Halloween!