$60 of groceries and a menu from it!

So I will be using pantry items and purchased groceries to provide this weeks menu.
My grocery receipt looks something like this:

Reeses PB hearts .49 X 2 (for the guys for valentines)
Organic brown eggs 1 DZ 2.49
Bagged boneless skinless chicken breasts 3.5lbs 3.99
canned corn .48 X 2
Cheese crackers 1.99 with $1.00 off coupon
brown sugar 1.00 with .46 off coupon
pudding cups .79
16 oz pasta 1.99
store brand spaghetti rings 1 can .58
4 boxes store brand mac and cheese .29
Large can of coffee 6.59
minced dried onions .88
sour cream .79
refried beans .69
egg noodles 1.47
canned pears halves 1.28
coffee creamer 1.57 X 2
freezer bags 1.14 with $1.00 off coupon
blueberries 1.99 one pint
organic bananas 5 1.48
2lbs green grapes 2.08
3 lbs ground beef 4.77
sale roast 2.62
sale steaks 4.64
tortillas .96
package of bacon 1.79
celery .79
fozen peas .89
bag of potatoes 1.99
bagged baby carrots .89

Sunday:
We are eating out at lunch so we will be having a light supper

Chicken and corn chowder
homemade bread

Chowder:
2 pieces of bacon
1 cup sliced onions
3 stalks celery diced
1/2 cup canned roasted red peppers (mine are home canned)
2 cups chicken broth (I make mine from boullion)
2 cooked diced boneless skinless chicken breast(I will poach mine)
1 can evaporated milk
1 can drained diced tomatoes (also home canned) about 1 cup
1 can of corn
salt and pepper to taste
1/2 tsp dried thyme
3 tablespoons flour
1 tablespoon hickory flavored BBQ sauce

Chop up bacon and cook until brown and crispy. Remove bacon and saute onion, celery and garlic in drippings until softened. Add the flour, salt and pepper and thyme.
Mix well, and stir in the broth and canned milk. Bring to a boil and stir until soup begins to thicken. Reduce heat and cok on low for 15 more minutes. Serve with bread.


Monday:
Sloppy joes(on homemade buns)
oven fries
steamed baby carrots

Sloppy joes:
1 15 ounce can tomato sauce
1 Tablespoon Worcestershire sauce
1 Teaspoon ground mustard
1 Teaspoon onion powder
1/4 cup ketchup
salt and pepper to taste
1lb ground beef cooked and drained

Cook meat while assembling ingredients. Add all to cooked drained meat and simmer for about 20 minutes.

Baked fries:
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
salt and pepper to taste

Preheat oven to 400 degrees. Lightly grease a medium baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper. Bake 30 minutes in the preheated oven, or until golden brown.

Tuesday:
Chicken Noodle Bake
6 ounces thin egg noodles, cooked, drained
6 tablespoons butter
1 can sliced mushrooms
6 tablespoons flour
1 2/3 cups chicken broth
1 cup milk
1/2 cup shredded carrot
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cooked diced chicken breasts
1 cup frozen peas, thawed under hot water
1/2 cup grated Parmesan cheese , plus more for topping
Preparation:
Preheat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.
In large skillet or saucepan over low heat, melt butter. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, mushrooms, milk, carrots, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.

Wednesday:
Steak
Baked Potatoes
sauteed beet greens(from our garden)


Thursday:
Pasta
sauteed veggies (shredded carrots, diced celery, frozen peas)
garden veggie spag sauce (homemade)

Saute veggies in butter for about 5 minutes or until softened, add to cooked sauce, and sever over hot pasta.

Friday:
Crockpot roast
with carrots and potatoes

1 roast (beef or pork)
1 pkg. dry onion soup mix or onion mushroom mix
1 c. water
Favorite spices and herbs
3 potatoes, quartered
3 carrots, cut up

Load up the crock pot with all ingredients. Mix water with dry soup mix and pour over everything. Cover and cook on high for 5-6 hours or on low for 10-12 hours.

Saturday:
Beef quesadillas
refried beans

Use leftover beef roast to make quesadillas. Serve with canned refried beans, sour cream and salsa.

Daycare Lunches

Monday: Spaghetti rings, canned pears, cheese crackers
Tuesday: PBJ, green grapes
Wednesday: Mac and cheese, bluberries
Thursday: Homemade pizza, green grapes
Friday: Fish sticks, mac and cheese, frozen peas.