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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Reese’s Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)

 

 

peanutbutterbanana

This has to be one of my favorite cakes I make!  It’s fantastic.  I love the peanut butter mixed with banana flavor, and since peanut butter is on sale at Publix, Target, CVS, Kroger and Rite Aid this week, it’s a great time to try it out!

Reese's Peanut Butter Cup Banana Cake (with Peanut Butter Cream Cheese Frosting)

Ingredients

  • Cake
  • 2 cups all purpose flour
  • 3/4 tsp baking Soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 butter (1 Stick) Room Temperature
  • 1 1/2 cup sugar
  • 2 Eggs
  • 3/4 cup sour cream
  • 1 1/3 cups mashed ripe bananas
  • 2 tbsp lemon juice
  • 2 cup Reese's Peanut Butter Cup mini's (reserve 12 - 16 for top of cake)
  • Icing
  • 8 oz cream cheese
  • 1/2 cup butter room temp
  • 1/2 peanut butter
  • 1 1/2 cup powdered sugar
  • 2 tbsp heavy whipping cream

Instructions

  1. Preheat oven 350 degrees. Grease 13 X 9 pan.
  2. In medium bowl, whisk together the flour, baking soda, baking soda and salt.
  3. In a bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
  4. Bake for about 30 minutes or until the top of the cake is golden. Cool the cake wire rack.
  5. Make the frosting. In a bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well blended. With the mixer on low speed, beat in the powdered sugar until well incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
  6. Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis in the minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 -4 days.
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Slow Cooker Philly Cheesesteak Sandwiches

Looking for more penny pinched recipes? Here you go!

 

Goodness gracious, this recipe is perfect. It hits all the things I love in a recipe ~ it’s penny pinched, takes about seven seconds to dump in Mrs. Potts, is pretty low in calories (depending on how much hoagie roll & cheese you choose to eat . . .) and it’s delicious.

Need I say more?

Now, you could fluff the sandwich up a bit by adding some extra mayo or dijon mustard, or just leave it plain and simple. We loved it ~ my kids ate around the peppers and onion, and with less than 15 minutes of work dinner was done.

Success! Here’s the recipe . . .

 

Recipe

Ingredients

  • 1 1/2 lb boneless skinless chicken breast (I used frozen)
  • 2 green peppers, sliced
  • 1 onion, sliced
  • 14 oz can chicken broth
  • packet dry Italian seasoning mix
  • 2 cloves garlic
  • 6 hoagie buns
  • 6-8 slices provolone

Instructions

  1. Place chicken in slow cooker.
  2. Slice onions and peppers, pour on top of chicken.
  3. Pour chicken broth over peppers, onions and chicken, then sprinkle Italian dressing packet over everything.
  4. Cook on low 6 hours or high 3-4 hours.
  5. When ready to serve, open hoagie rolls and layer a slice of cheese on one side of each, then broil in oven for 1-2 minutes until lightly browned and cheese has melted.
  6. Add mayonnaise or mustard if desired, and enjoy!
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Here are the best sales I see to watch for this week (as of 8/20/14):

  • Boneless, Skinless Chicken Breast $7.99/2.5 or 3 lb. bag at Kroger
  • Onions, $.99/lb at Food Lion

 

This post is linked to Crock-Pot Ladies Slow Cooker Saturday ~ thanks for the opportunity to link up!  Recipe adapted from Six Sisters Stuff – I really want to try out their Slow Cooker Philly Cheesesteak Sandwiches next!  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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25 Meals From Aldi For Less Than $150 (+ Gluten Free & Slow Cooker Options!)

 

 

I’m so excited about this new printable offer available, especially since I know so many of you are looking to start putting together menu plans each week now that school’s back in session! Right now you can learn how to make some incredible menu plans from Aldi, all for $150 or less. Here’s what’s being offered right now Lauren at I Am That Lady:

If you don’t have tons of time to clip coupons and menu plan, this is for you. Just print your list, head to your local Aldi, and you’ll have as many as 25 recipes ready to go without much planning on your part. Included in the system are recipe cards, a shopping list, and a calendar to last for one full month. Love that!

Here are just a few of the recipes included in the lists. . .

  • Honey Garlic Chicken
  • Chicken Piccata
  • Crockpot Lasagna
  • Korean Pork Tacos
  • Blackened Tilapia
  • Loaded Baked Potato Casserole
  • Caramel Apple Pork Chops
  • Turkey Chili
  • Black Beans & Rice
  • Crockpot Barbecue Chicken Sandwiches
  • And so many more . . .
You can also just check out the recipes for FREE, even without purchasing the printable packet. But, for $1.97, you’ll get all the printables, including recipes cards, grocery shopping list, and meal plan calendar. Go HERE to take a peek, and let me know what you think!

This post contains affiliate links.  See my disclosure policy to learn more.

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Menu Plan Monday: Week Of 8/18/14 (With Shopping List)

 

 

I’m so ready to share this week’s menu plan (finally!) Because life has been just nuts here for way too long, I feel like I’m finally settling into what normal will look like, and actually bought all of the ingredients I’ll need last night to make these meals. (Dinner’s even already cooking this morning in Mrs. Potts!)

 

I’ll be making my menu plan and grocery list on the weekends and will share those over on my new Pinterest Fall Menu Planning Board, and I would love for you to join me! Here’s what we’re having this week . . .

 

And here’s what items you’ll need to make these too if it’ll help get you started this week . . .
  • pasta
  • spaghetti sauce
  • 1 lb. ground beef
  • 3 lb. shoulder roast
  • 1 lb. boneless skinless chicken breast
  • 2 packets dry Italian seasoning
  • 1 packet Au Jus seasoning mix
  • chicken broth
  • 2 green peppers
  • 1 onion
  • provolone cheese
  • hoagie rolls (these were $1.50 at Kroger this week)
  • slider buns (these were $1 at our Kroger this week)
  • egg
  • milk
  • cheddar cheese
  • quick cooking oats
  • ketchup
  • brown sugar
  • mustard
  • frozen bread dough
  • 1 head garlic
  • garlic powder
  • Parmesan cheese
  • Italian seasoning
  • bag salad
  • pepperoncini peppers
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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Blueberry Scone Muffins

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I noticed blueberries on sale just about everywhere right now, so it’s a great time to surprise your kids with homemade muffins for breakfast if they’re heading back to school like mine are right now! While blueberries are at their lowest prices of the year right now, you can also stock up and freeze them to use in the winter time. Here’s the recipe so your family can try them out too!

 

 

Blueberry Scone Muffins

Ingredients

  • 2 cups fresh blueberries
  • 3 cups all-purpose flour
  • 1 1/2 cup white sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 1 egg
  • 2/3 cup milk
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 400 and line muffin cups or spray with cooking spray.
  2. Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
  3. Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
  4. Add to dry ingredients, gently stir in blueberries.
  5. Divide batter into 24 muffin cups.
  6. Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
  7. Use pastry cutter (or two forks) to mix.
  8. Sprinkle topping on top of unbaked muffins.
  9. Bake at 400 for 20 – 25 minutes (mine took exactly 20), enjoy!
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Here are the best sales I see to watch for this week (as of 8/13/14:)

  • Blueberries B1G1 Free at Publix $2.50
  • Blueberries $1.99 at Kroger
  • Wesson Vegetable Oil B1G1 Free $2.50 at Publix
  • Kroger Vegetable Oil $2.49 at Kroger
Looking for more yummy breakfast ideas? Here are a few more of our family’s favorites:

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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Skillet Apple Pie

Looking for more penny pinched recipes? Here you go!

Oh. my.

 

This is simply the best apple pie recipe I’ve ever eaten, and while we don’t make it all that often, every time we do my little family is so glad they lucked into having me as a mom! ;) We had company in town this week, and when I was debating what to make for dessert, I remembered having a few apples in the fridge that needed to be used up.

 

This was perfect.

Now, my kiddos start school next week way up here in Ohio, and I promise to start sharing what we actually have for dinner, but for this last sweet week of summer I’m still throwing together simple dinners and taking time to savor some dessert. I promise you’ll love every last bite of this one, and would love to hear what you think if you’re able to sweeten things up a bit in your home too.

Skillet Apple Pie

Ingredients

  • 4 lbs apples (recommended is 2 lbs. Granny Smith & 2 lbs. Braeburn apples, I used 5 green apples and 2 red apples which worked well)
  • 1 tsp. cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 1 package refrigerated piecrusts
  • 1 egg white
  • 2 tbsp. granulated sugar
  • Butter Pecan Ice Cream (optional, but delicious!)

Instructions

  1. Heat oven to 350. Peel and cut apples into wedges. Mix with cinnamon and 3/4 cup graulated sugar.
  2. Add butter to skillet and cook over medium heat. Add brown sugar, and cook stirring constantly for 1-2 minutes (until sugar dissolves.)
  3. Remove skillet from heat and place one of the pie crusts on top of the brown sugar mixture. Then add the apple/cinnamon sugar mixture, and top with the second crust.
  4. Whisk egg white until fluffy, and brush the top of the pie crust with the egg white.
  5. Sprinkle 2 tablespoons of sugar onto pie crust.
  6. Cut a few slits in top of pie crust to vent.
  7. Bake at 350 for between 1 hour and 1 hour and 10 minutes (mine was done at 1 hour.) During last ten minutes you may need to cover the pie with foil to keep the pie from browning too much. (Mine was fine without covering, be sure to watch it as you don't want your crust to burn.)
  8. Cool on wire rack for at least thirty minutes, and serve with ice cream.
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And just in case you need a cast iron skillet, here’s the one I use. I hardly ever pull it out, but sure do love having it for this recipe! (I’m determined to learn to make cornbread in a skillet once chili weather comes around ~ if you have a great skillet cornbread recipe, leave a comment to share, please!)

Looking for more apple recipes? Here you go . . . 

 

Recipe adapted from Southern Living, September 2011 

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Homemade Uncrustables: Just 19¢ Per Sandwich

Looking for more penny pinched recipes? Here you go!

It really is the little things in life that get me oh-so-excited! This week when I saw all the fantastic prices on PB&J at Publix & Kroger, it dawned on me (because I’m so smart? ~ahem~ ) that I should try out making homemade uncrustables.

 

Seriously folks, why has this taken so long????

 

I ordered my very own homemade-uncrustable-maker Monday from Amazon, it arrived in my mailbox today, and this afternoon I whipped up exactly 20 PB&J sandwiches all ready to go for school. (School that doesn’t even start for two weeks. I was just too excited to wait.) ;)

 

WHY HAS IT TAKEN ME SO LONG TO FIGURE THIS OUT???

 

I absolutely hate racing around in the morning before school trying to put together sandwiches, but even more than that I hate paying so much for Smuckers to make Uncrustables for me, so this was brilliantB.R.I.L.L.I.A.N.T., I’m telling you! Kinda sad that it took 14 years of mommying for me to figure this one out, but I’m going to teach you how to make them too now so that you can be just as smart as me, probably a whole lot sooner.

 

Ready? ;)

 

Gather up your ingredients.

 

Use your Wonder Sandwich Seal’R N’ DeCruster.

Slather some peanut butter in the center part of your bread (not too close to the edges since you’ll lose them – I like to put peanut butter on both sides of the bread so it keeps the sandwiches from getting soggy.)

Plop some jelly on each sandwich and spread it out. (The photo shows too much jelly, I ended up using a little less on each sandwich but was in a hurry taking the pictures!)

Then use the your de-cruster to remove the crusts. (I can’t believe I missed getting a picture of trying it out! Be sure to press down on the outsides only of the de-cruster so you get a nice seal.

Then wrap in plastic bags, foil, or saran wrap, and place in larger freezer bag, being sure to label which type you’ve made if you have picky pb&j eaters like I do. (I have a crunchy-peanut-butter-and-jelly-eater, creamy-peanut-butter-only-eater, and creamy-peanut-butter-and-jelly-eater at home, so I love that I can make all of them at once this way!)

Pop those babies in the freezer, and your lunches are made for school. WOOOOHOOOOO!

(kinda sad, but I really am just that excited about this. I think I’ll say it one more time  . . . WOOOOOOOOOOOOOOOHOOOOOOOOOOOO!!!!!) ;)

 

Here are the best sales I see to watch for this week on PB&J so you can get your supplies ready too (as of 7/30/14):

Kroger

  • Jif Peanut Butter Mega Sale $1.49, use $.50/1 coupon from the 7/13 Red Plum insert
  • Smuckers Jelly $1.99, use $.35/1 coupon from the 6/29 REd Plum insert or $.50/1 coupon from the 7/13 Red Plum insert 
  • Kroger Bread $1

 

Publix

  • Peter Pan Peanut Butter $1.80, use $.25/1 Saving Star, also spend $30 on participating Conagra products, submit for $10 Publix gift card 
  • Smuckers Jelly $1.62, use $.35/1 coupon from the 6/29 REd Plum insert or $.50/1 coupon from the 7/13 Red Plum insert

Winn Dixie

Aldi

  • Peanut Delight Peanut Butter $1.49
  • Berryhill Grape Jelly $1.59
And don’t forget to get your Wonder Sandwich Seal’R N’ DeCruster too. (Yes, that’s my affiliate link but feel free to go directly to Amazon if you’d rather not use it ~ I was just so pleased with it and so glad it worked as well as I hoped it would!) ;)
Looking for more ways to simplify lunchbox duty? Here you go.

This post is linked up to Living Well Spending Less Thrifty Thursday – thanks for the opportunity to link up! Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE

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Paula Deen Not Your Momma’s Banana Pudding

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I made my all time favorite Paula Deen Not Your Momma’s Banana Pudding a few weeks ago for a get-together, and had to share it with you! While I’ve made this before here on PPP, this time I went all out and bought the Pepperidge Farm Chessman Cookies (they were on sale at Kroger with an eCoupon, so I determined they were a worthwhile splurge?) Oh. my. word.

 

Wow.

 

Now, my hubby loves his traditional vanilla wafers better (he likes that they get a little soggy underneath the pudding.) But I’m telling you what, those buttery little Chessman were just fine by me, and I liked that they didn’t turn soggy so soon. ;)

 

Find out why Paula calls it Not Your Momma’s over HERE (I loved watching the video this morning) and you can even follow right along with her as she makes it. This recipe is fantastic, such a crowd pleaser, and absolutely a must-try-recipe for any banana pudding lover you know! Here are the directions so you can get started . . .

 

Paula Deen Not Your Momma’s Banana Pudding

Ingredients

  • 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
  • 14-ounce can sweetened condensed milk
  • 8-ounce package cream cheese, softened
  • 2 cup milk
  • 5-ounce box instant French vanilla pudding I could only find plain old vanilla and that worked just fine!
  • 6-8 bananas, sliced
  • 2 bags Pepperidge Farm Chessmen cookies or vanilla wafers

Instructions

  1. Put a bag of cookies (or vanilla wafers) on the bottom of a 13x9x2 inch dish, then slice bananas and layer on top.
  2. Combine milk & pudding mix, and blend well using a mixer.
  3. In separate bowl, combine cream cheese & condensed milk and mix until smooth.
  4. Gently add in whipped topping to cream cheese mixture.
  5. Mix cream cheese mixture with pudding mixture and stir until well blended.
  6. Pour mixture over the cookies & bananas, and then cover with another layer of cookies.
  7. Put in refrigerator until ready to serve. Enjoy!
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Here are the best sales I see to watch for this week (as of 7/23/14):

  • Peppperidge Farm Cookies on sale at Publix, use $1.50/1 coupon from the Publix Grocery Advantage Buy Flier
  • Kroger Cream Cheese $1
  • Whipped Topping $.89 at Aldi

And, if you love banana recipes like me, be sure to try out this Banana Cake with Cream Cheese Frosting. I’m thinking it will be my next big treat to make as it’s been awhile since we’ve had it. Yum!

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

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Simple Rosemary Chicken Kabobs

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Here’s the fastest recipe post you’ll ever see, because I’m scooting out the door to pick up my kids from VBS!

They’re having a great week – so very thankful for that. ;)

 

These Rosemary Chicken Kabobs were soooooo good – absolutely the yummiest and easiest chicken, and ready in no time other than 30 minutes to marinade. Serve with a side salad, some garlic mashed potatoes and veggies, and dinner’s done.

 

You can do this.

 

Enjoy!

 

Simple Rosemary Chicken Kabobs

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tbsp worcestershire sauce
  • 1 tbsp minced fresh rosemary (I substituted with dry Rosemary because it was all I had)
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • 1/4 tsp pepper
  • 1 tbsp white sugar
  • 5 skinless, boneless chicken breast halves, cut in 1 inch slices

Instructions

  1. Mix together first nine ingredients in small bowl.
  2. Place cut up chicken in a large plastic bag, and pour marinade over top.
  3. Let marinade for 30 minutes in fridge.
  4. Preheat grill to medium high heat.
  5. Put chicken on skewers.
  6. Oil grill grate lightly, then grill skewers for 8-12 minutes, or until chicken is no longer pink.
  7. Enjoy!
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Here are the best sales I see to watch for this week (as of 7/16/14):

  • Sam’s- Chicken Breasts $1.88/lb
  • Publix-  Chicken Breasts $2.49/lb
  • Aldi-  Chicken Breasts $2.49/lb
  • Kroger- Perdue Boneless Chicken Breasts, per lb – $2.99
  • (see more on comparing Sam’s Club prices over HERE)

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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