This week I am embarrassed to admit I have spent most of our grocery money!! We will have to be frugal with our eating out (I have been taking the kids to Burger King A LOT for lunch, I know I am so LAZY!) as well as with my couponing and grocery spending. Luckily we have a ton of freezer food left and a good stock of pantry food, so that will be determining much of my menu this week and next. Here it is for now:
Monday: Manicotti (frozen)
Tuesday: Tacos
Wednesday: P90X Porkchops (frozen)
Thursday: Freezer Sandwiches
Friday: Breakfast
Saturday: Spaghetti
Desserts:
Brownies (from a box, I don't do Brownies from scratch)
Freezer cookies
Any one have a great recipe from pantry ingredients for my next week menu??
Pantry favorite: Southern Corn Cassarole
ReplyDeletePreheat oven 375. Bake time: 45-60 minutes.
1 pkg Jiffy corn muffin mix
2 beaten eggs
1 stick melted margarine or butter
1 (17 oz) can creamed corn
1 (17 oz) can whole kernel corn,drained
8 oz sour cream or lowfat or Greek yogurt.
Melt margarine in 2 QT baking dish while oven heats. Add beaten eggs to miffin mix. Add all the rest of the ingredients and mix. Bake until puffy and lightly browned. Easy and delicious. Make sure the souffle is cooked long enough. My oven cooks slow so I usually cook this at 360-370 for 1 hour and 15 minutes to make sure. This is fun to play with. I occasionally add a smaller extra can of kernal corn for extra texture. You can add chives or sage for a change. Diced red pepper or sliced jalepenos would be good too. I don't remember where the recipe came from but I think it was from Pam, Roger's sister in law.