{Easy} Lasagna Alfredo

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Earlier this week we needed dinner done in a hurry, and tried out this super easy way to make Lasagna Alfredo at home when time was just short. I forgot the spinach at the store (ack!), and took advantage of a few prepared foods to make life just a little easier. (I wish I’d had time to cook the chicken at home and make homemade Alfredo sauce, but some nights that just doesn’t happen, and I always better than heading through the drive-thru in a pinch!)

 

My kids loved it, my husband love it, and it made a huge pan including enough for leftovers later in the week. I promise, working to stick to our menu these last few weeks really has kept our grocery budget in check, and it’s taken so much stress off me trying to figure out what we’re having each night! (If you’d like to see this week’s menu plan and grocery list, check it out over HERE.)

lasagnaalfredo

(The picture’s kind of awful – it was late, and we need dinner. Just trust me that it’s much yummier than it looks!) ;)

 

Lasagna Alfredo

Ingredients

  • 16 oz package lasagna noodles
  • 10 oz package frozen chopped spinach
  • 3 boneless, skinless chicken breast halves, cooked
  • (2) 16 oz jars Alfredo sauce (or make your own from scratch)
  • 4 cups mozzarella
  • 2 pints ricotta
  • salt & pepper to taste

Instructions

  1. Preheat oven to 360 and cook lasagna noodles to al dente. Drain noodles.
  2. Meanwhile, mix together chicken and one jar Alfredo sauce.
  3. In another bowl, mix together ricotta and drained, thawed spinach. (Make sure to drain all liquid out of spinach or your lasagna will be runny.)
  4. In 9x13" baking dish, layer one layer of lasagna noodles.
  5. Then pour chicken & Alfredo mixture, and sprinkle on top with one cup Mozzarella.
  6. Place another layer of noodles on top of that, and spread spinach & ricotta mixture next.
  7. Pour 1/2 cup of remaining Alfredo sauce on top of spinach mixture, and spread out.
  8. Then add another cup of mozzarella over the sauce, and one more layer of noodles.
  9. Top with remaining Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
  10. Bake at 350 for 50-60 minutes ~ enjoy!
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Here are the best deals I see this week (as of 10/1/14)

  • Barilla Pasta $1 at Kroger, use $1/2 Barilla or $.55/2 coupon from the 9/7 SmartSource insert
  • Prego Pasta Sauce $1.17 at Kroger, use $1/2 coupon from the 9/7 SmartSource insert
  • Ragu On Sale $1.50 at Publix (or make homemade Alfredo sauce)
  • Publix Shredded Cheese $2.50 at Publix
  • Sargento Cheese on sale $2.50 at Kroger
  • Tyson Chicken Breasts or Tenderloins 32 oz $6 at Publix
  • Green Giant Frozen Frozen Boxed Veggies $1.07 at Target, buy 10 get $5 Target gift card (also check out this scenario to get free ground beef while you’re at it)

Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Black Beans and Pork Chops

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I had pretty low expectations of this recipe, but goodness, we liked it so much! The best part was that it was easy to adapt for my picker eaters – I broiled their pork chops in just olive oil and a little pepper until they were cooked through, set them aside, and then added in the rest of the ingredients to make the way yummier (fiber packed!) pork chops for my hubby and me.

 

This was so good, and with a little rice and veggies on the side dinner was done. And, since all the ingredients are on sale this week at Publix or Kroger, you should be able to feed your family for under $8 easily!  Definitely fun to have a new simple dinner to add to our menu rotation, and even a little more exciting when you can do it for just a few dollars. Here’s how to make them so you can get dinner on the table tonight too . .

Black Beans and Pork Chops

Ingredients

  • 4 pork chops (I used boneless, you could use bone in but would need to cook a little longer)
  • pepper
  • 1 tablespoon olive oil
  • 1 cup salsa
  • 15 oz can black beans, with liquid
  • 1 tablespoon fresh cilantro (optional - I didn't have any so I skipped this one)

Instructions

  1. Heat oil in skillet over medium high heat and season pork chops with pepper.
  2. Cook pork chops in oil until brown, 3-5 minutes per side.
  3. Add in beans and salsa (and a little cilantro if you have it on hand), and bring to a boil.
  4. Reduce heat to medium low, and simmer covered for 15 minutes for boneless pork chops or 20 to 30 minutes for bone-in pork chops (or until cooked through.)
  5. Serve over rice ~ enjoy!
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blackbeansandporkchops

Here are the best sales I see to watch for this week (as of 9/24/14):

  • Kroger Pork Chops $2.49 – $3.99/lb (will vary by area)
  • Publix Pork Chops $2.99/lb
  • Aldi Salsa $1.99
  • Tostitos or Pace Salsa at Publix $2.50 or Newman’s Own $2 (ends 9/27/14)
  • Private Selection Salsa $1.49 at Kroger when you purchase 4 participating items
  • Knorr Rice Sides $1 at Kroger
  • McCormick Rice $1 at Publix (ends Friday 9/27/14)

Adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Slow Cooker Pork Carnitas

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porkcarnitas

 Slow Cooker Pork Carnitas

I made this recipe a few weeks ago, and goodness there’s just nothing better on a busy night than to have Mrs. Potts cooking dinner while I’m running kids around town! It was so simple to throw together, and tasted just delicious. Everyone gobbled down dinner and I loved having dinner done. Success!

 

I used a pork shoulder roast (I’ve found that shoulder roasts always seem to cook best for me in a crockpot – I’ve tried just about every other type of roast but consistently come back to those!) Any time I see a beef or pork shoulder roast on sale I grab a few and put them in my freezer, which comes in handy when I need an easy meal. (You can also try out this recipe for Italian Beef using a shoulder roast – by far our favorite slow-cookin’-recipe ever!)  Here’s the recipe so you can get started ~

 

Slow Cooker Pork Carnitas

Ingredients

  • 4 lb boneless shoulder pork roast
  • 2 cups chicken broth
  • 2 bay leaves (I didn't have these so left them out!)
  • 1/4 tsp cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • flour tortillas
  • taco fixings - lettuce, tomato, cheese sour cream

Instructions

  1. Mix spices in small bowl.
  2. Coat pork with the spice mixture, then place bay leaves in bottom of slow cooker and the pork on top.
  3. Pour the chicken broth around the sides of the pork, so that the spices don't rinse off.
  4. Cover and cook on low 10 hours. (If possible, turn meat over while cooking - I missed that step but it still turned out perfectly.)
  5. Once cooked, shred pork with forks in juice, and serve on top of flour tortillas
  6. Add additional toppings and enjoy!
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These are the best sales I see to watch for this week (as of 9/17/14):

  • Beef Shoulder Roasts are on sale at Kroger in the Southeast as well as Giant Eagle – I think the beef shoulder roast would work fine with this recipe!
  • Mission Tortillas on sale $1 at Kroger and Meijer
  • La Bandertia or Ole Tacos are $1.30 at Publix in the Grocery Advantage Buy Flier
  • Kroger Cheese $1.99
  • Progresso Broth $2 at Publix, use $.50/1 coupon from the 9/7 Smart Source insert

Recipe adapted from All Recipes. Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan: Week Of 9/14/14

The deals are a bit slow today, and my kids are home from school so we’re heading out jeans shopping. (Apparently in Ohio you need jeans in September ~ yikes!) If you missed this over the weekend, hopefully it will help you get on track for the week too. ;)

 

Here’s this week’s menu plan and grocery shopping list! Hopefully it makes getting dinner on your table a wee bit easier this week ~ I know sticking to a menu plan has helped our family eat at home and stick to our grocery budget so much these last few weeks.

 

If you’re hoping to get on track too, check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 4 skinless, boneless chicken breasts
  • 4 sliced Swiss cheese
  • 1 lb ground beef
  • eggs (enough for breakfast for dinner and 4 eggs for pumpkin bread)
  • bacon (will use for breakfast for dinner, and save a few slices for Red Robin Wraps as well)
  • 2 cups shredded cheddar cheese (use fat free if you want to make Slow Cooker Cheeseburger Soup the “skinny” way)
  • pre-cooked & sliced chicken breast (I’ve used Tyson Chicken Strips before, or you can pre-cook your own for Red Robin Wraps)
  • salad
  • fresh fruit
  • lettuce
  • 2 garlic cloves
  • 2 onions
  • 1/4 cup celery
  • green onion
  • 8 oz. package fresh mushrooms
  • bag red potatoes
  • green beans (fresh, canned or frozen – side dish on Tuesday)
  • 1 package flour tortillas (to make Red Robin wraps I use Mission Tortillas Spinach Wraps)
  • light ranch dressing
  • barbecue sauce
  • tortilla strips or French’s onions
  • 3 cups beef broth
  • 1 cup evaporated milk
  • tortilla chips
  • 15 oz can pumpkin

 

Pantry Staples

  • olive oil
  • salt
  • red wine vinegar
  • cajun-style seasoning
  • flour
  • sugar
  • baking soda
  • cinnamon
  • nutmeg
  • oil
  • paprika
  • water

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Homemade Chicken Enchiladas

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enchiladas

Homemade Chicken Enchiladas

 

We made some yummy chicken enchiladas last night at our house, and while my kiddos complained a good bit about them, my husband and I enjoyed every last bite! On nights like these (when I know the recipe won’t be their favorite . . .) we make our children try a few bites, but I had extra cooked chicken, cheese and tortillas on hand in case it wasn’t their favorite.

 

(I absolutely hated trying new foods as a kid so I remember those days ~ I know they’ll survive and refuse to cook a completely separate meal for them, but I’m pretty sure there was no way I would have tried chicken enchiladas either as a kid, so I guess I have pity on them and it’s easy enough to put out some extra tortilas!)

enchiladas

My husband raved about this recipe though (success!), and I loved that it was all made from scratch, without using any processed cream soups. It was pretty simple to throw together, and I’m tickled because we’ll have enough leftovers to enjoy it again tomorrow night for our weekly leftover buffet;)  Here’s the recipe so you can get cooking today too.

 

(By the way, have you checked out the new PPP menu plans over the weekend with grocery shopping list? I’m telling you what, having these ready to go ahead of time has made cooking at home so much easier each week! I just copy and paste the list into an email to myself, and dinner somehow miraculously gets served.) 

enchiladas

Homemade Chicken Enchiladas

Ingredients

  • 2 cups cooked chicken (I just boiled frozen chicken breasts)
  • 1 tbsp olive oil
  • 1 onion
  • 1 cup sour cream (I used fat free sour cream)
  • 1 cup shredded Cheddar cheese
  • 1 tbsp parsley
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 15 oz can tomato sauce
  • 1 tbsp chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove minced garlic
  • 8 10 inch flour tortillas
  • 12 oz jar taco sauce
  • 3/4 cup shredded Cheddar cheese

Instructions

  1. Cook onion in olive oil over medium heat until translucent.
  2. Add in chicken, sour cream, 1 cup Cheddar cheese, parsley, oregano and pepper.
  3. Stirring constantly, let cheese melt, then stir in salt, tomato sauce, chili powder, green pepper and garlic.
  4. Add small amount of chicken mixture to each tortilla, roll up and place seam side down in 9x13 baking dish.
  5. Pour taco sauce over tortillas, then sprinkle with additional 3/4 cups Cheddar cheese.
  6. Bake covered 15 minutes at 350.
  7. Uncover and bake an additional 5 minutes, until cheese is bubbling on top.
  8. Cool 10 minutes prior to serving and enjoy!
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Here are the best sales I see to watch for this week (as of 9/10/14):

  •  Winn Dixie Sanderson Farms Boneless Skinless Chicken Breast $1.97/lb. or Meijer Boneless Skinless Chicken Breast 64 oz package $9.98 ($2.49/lb.)
  • Kroger Heritage Farm Chicken Breast $1.99/lb.
  • Or use Hormel Cooked Chicken Breast at Publix on sale $1.70, use $1/2 coupon from the 8/10 SmartSource insert
  • Onions $.99/2 lb bag at Aldi, Green Peppers $.99/3-pack at Aldi
  • Green Peppers $.59 at Kroger or $.99/lb at Publix
  • Kroger Sour Cream $1.25
  • Sargento Cheese $2.29 at Kroger after Mega Sale, use $1/2 Sargento cheese or $.50/1 Sargento Cheese coupon from the 8/24 SmartSource insert

 

 

Looking for more Mexican recipes? Here are a few of our favorites:

Recipe adapted from AllRecipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan: Week of 9/8/14

 

Here’s this week’s menu plan and grocery shopping list! Hopefully it makes getting dinner on your table a wee bit easier this week ~ I know sticking to a menu plan has helped our family eat at home and stick to our grocery budget so much these last few weeks.

 

If you’re hoping to get on track too, check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 1 lb. ground beef
  • 1/4 pound Italian bulk Italian sausage
  • hamburger meat for hamburgers
  • 1 lb dry navy beans
  • 5 cups chicken broth
  • 1 can (4 oz) chopped green chili
  • 2 cups cooked chicken (can substitute with cooked turkey)
  • 1 lb boneless, skinless chicken breast halves
  • 3 small onions
  • 15 oz can tomato sauce
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • 14.5 oz can Italian style diced tomatoes
  • 14.5 can Italian style stewed tomatoes
  • 1 box spaghetti
  • hamburger buns
  • salad
  • green bell pepper
  • 1/2 pint sour cream + additional sour cream for topping chili
  • 2 cups cheddar cheese (1 3/4 cups for enchiladas and additional cheese for topping chili)
  • 8 flour tortillas

 

 

Pantry Staples

  • olive oil
  • salt
  • minced garlic
  • cumin
  • oregano
  • pepper
  • carrot sticks (side for hamburgers)
  • chips (side for hamburgers)
  • Italian herb seasoning
  • 3 tsp garlic powder
  • 1/2 tsp marjoram (I probably will omit this from the spaghetti recipe)
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp basil
  • 2 1/2 tsp oregano
  • 1 tbsp white sugar
  • 1 tbsp parsley
  • 1 tbsp chili powder

 

Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Freezer Friendly Chicken Tetrazzini

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tetrazzini

Freezer Chicken Tetrazzini

Looking for an easy meal to save the day on a busy weeknight? This recipe is a great way to use up what’s already in your pantry, and you can easily make a double batch and freeze one for later. It doesn’t use any cream soups (I’ve made another one that does use cream soup, so I was thrilled to have this option), and most kids love this one.

 

If you decide to make it to freeze, you can either split the recipe into two smaller pans of tetrazzini and freeze one, or double the batch and make two separate large pans. To freeze the recipe, just mix together the ingredients and freeze BEFORE baking (wrap it well with plastic wrap and then aluminum foil.) Then let it thaw in the fridge overnight before making it for supper, and bake at 350 for 30 minutes.  It’s also great to make and take to another family if you want to help out with a meal, and is EASY to put together!

Freezer Friendly Homemade Chicken Tetrazzini

Ingredients

  • 8 oz spaghetti noodles
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 cup half and half
  • 1 cup chicken broth
  • 1 4.5 oz. can sliced mushrooms, drained (or 3/4 cup fresh mushrooms)
  • 2 cups cooked chicken
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350, cook pasta according to package directions.
  2. Meanwhile, melt butter over low heat in large saucepan.
  3. Add in flour, salt, pepper and garlic, and cook stirring constantly until smooth.
  4. Remove from heat and slowly add in chicken broth and half & half.
  5. Return to heat and bring to boiling.
  6. Boil for a minute, stirring constantly.
  7. Add in pasta and chicken, and top with Parmesan cheese.
  8. Bake for 30 minutes at 350, until bubbling.
  9. Enjoy!
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Here are the best sales I see to watch for this week (as of 9/3/14):

  • Boneless, Skinless Chicken Breast $1.99/lb at Food Lion
  • Perdue Buy One Get One Free Chicken Breast at Kroger
  • Kraft Parmesan Cheese $2.99 after Kroger Mega Sale or Buy One Get One at Harris Teeter

Recipe adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Menu Plan: Week Of 9/1/14

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I am loving making my menu plan over the weekend so that I can shop before the week starts and stick to our menu!  Last week we ended up with a bunch of extra food after the first few days, so I was able to get an extra night off of cooking because we were just way ahead of things. Love that!

 

If you’re hoping to get on track too, check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating each week. Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

 

Shopping List
  • 1 lb. boneless skinless chicken breast (to cook for chicken tetrazzini – will need 1 cup cooked chicken)
  • 3-4 lb. shoulder pork roast
  • 8 oz package pasta
  • 32 oz chicken broth
  • 2 cups half & half for pizza recipe  & tettrazini (I’m substituting the half & half for heavy cream in the chicken tetrazzini recipe to lighten it up a bit ~ if you want it the way it originally is called for you’ll want to buy 1 cup half & half and 1 cup heavy cream)
  • pre-made pizza dough
  • package fresh mushrooms (using fresh mushrooms in the chicken tettrazini and pizza)
  • taco shells
  • taco toppings (optional – lettuce, tomato, sour cream, shredded cheese, salsa)
  • 2 bay leaves
  • red onion
  • 1 cup mozzarella cheese

 

 

Pantry Staples

  • butter
  • flour
  • salt
  • pepper
  • garlic powder
  • minced garlic
  • milk
  • cumin
  • oregano
  • parsley
  • garlic salt
  • coriander (I may omit this one from the slow cooker carnitas since I don’t have any)
  • cinnamon
  • sherry or cooking wine (can substitute with apple cider or orange juice
  • Parmesan cheese
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  Here are a few previous menu plans that you can also try out:

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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Taco Stuffed Pasta Shells

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tacostuffedpastashells

Taco Stuffed Pasta Shells

Goodness gracious, folks, I am loving (LOVING!) having a menu plan in place again (and scheduling a grocery trip on Sunday nights!) It’s been so much easier to get dinner on the table each night, and fun to try out new recipes too because I have the menu set and grocery list made at the beginning of the week. (If you’re struggling with this, check this out, and you can also join my fall menu planning board on Pinterest!)

 

I wasn’t sure quite what to expect of this this recipe, but it turned out so well. It took about 15 minutes to prepare, and was a nice different take on plain old taco night. (Although, after looking through my fridge and pantry this week we’ll definitely be adding tacos to the menu next week – I’ve got to use up a few items we have on hand!) Here’s how to get dinner done in your home too on a busy night . . .

Taco Stuffed Pasta Shells

Ingredients

  • 1 lb. ground beef
  • 4 oz. cream cheese
  • 1 tsp salt
  • 1 tsp chili powder
  • 18 jumbo pasta shells
  • 2 tbsp melted butter
  • 1 cup taco sauce
  • 2 cups Mexican blend shredded cheese
  • 1 1/2 cups crushed tortillas
  • 1 cup sour cream
  • green onions (optional)
  • black olives (optional - I forgot I had them in my pantry but they would have been great!)

Instructions

  1. Cook pasta in boiling water, 8-10 minutes.
  2. While pasta is cooking, brown beef over medium heat until cooked through.
  3. Add in cream cheese, salt and chili powder, mix together and simmer for 5 minutes.
  4. Once pasta is cooked, toss pasta in melted butter.
  5. Fill pasta shells with beef and place in 9"x13" pan.
  6. Pour taco sauce over shells, then cover with foil and bake 15 minutes.
  7. Once cooked, add cheese and tortilla chips on top of pasta shells, and bake an additional 15 minutes without foil.
  8. Remove from oven and top with green onions, sour cream, olives, and any other toppings. Enjoy!
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Here are the best sales I see to watch for this week (as of 8/27/14):

  • Ground Beef on sale $4.49 at Publix or $2.99 at Aldi
  • Or, Ground Beef on sale 15% off at Target, use $1 off $5 meat coupon when you text THANKS to 827437
  • Kroger Cream Cheese and Sour Cream $1
  • Philadelphia Cream Cheese $1.50/1 at Publix, use $.50/1 Philadelphia Cream Cheese recent printable (no longer available)
  • Sargento Shredded Cheese $3 Buy One Get One Free at Target, use $1/2 Sargento Shredded Cheese

Adapted from All Recipes.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

Looking for more yummy Mexican recipes? Try these out:

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Menu Plan: Week Of 8/25/14

 

After sharing last week’s menu and grocery list for this week, I had a few folks email asking if I could share the list earlier so that you could have some time on the weekend to go grocery shopping (I’ll be grocery shopping tomorrow too for the week!) Menu planning made our week go so much smoother, and I highly encourage you to either use this list or find another list to work from ~ I promise it’s worth the time in advance.

 

And, be sure to check out my Fall Menu Planning board on Pinterest where I’ve got all the links to the recipes we’re eating! Head on over HERE to check that out, and I’d love for you to join all the PPP boards on Pinterest too.

tacostuffedpastashells 

Shopping List
  • 1 1/4 lbs ground beef
  • 6 boneless, skinless chicken breasts
  • 6 pork chops
  • 2 cups shredded Mexican blend cheese (substituting for the 1 cup shredded Cheddar & Monterey Jack in the Taco Pasta shell recipe)
  • 1 package sliced Swiss cheese
  • 1 package cream cheese
  • eggs
  • 2 8 oz. containers sour cream
  • chili powder
  • 18 pasta shells
  • 1 cup taco sauce
  • tortilla chips
  • green onions
  • black olives
  • 2 large onion
  • 1 1/2 cups mushrooms
  • fresh fruit
  • bag salad
  • 6 hamburger buns
  • biscuits (or pick up the ingredients for these 7Up Biscuits – just 1/2 cup sour cream, Bisquick, and 7up)
  • dry white gravy mix for biscuits and gravy
  • egg noodles

 

 

Pantry Staples

  • olive oil
  • salt and pepper
  • sugar
  • butter
  • garlic powder
  • flour
  • chicken bouillon cubes
  • canned, frozen or fresh vegetables for side dishes
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  

 

 

Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 

 

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