In the hole again..

I can't believe we continue to be broke..It seems like we will never get ahead. I spent only $50 at the store today. Here is what I bought:
1 butternut squash
1 small bag of rice..about 2 cups from bulk bin
2 bricks of cheese 1 cheddar one mont jack
1lb butter
1 pack cream cheese
2 dz local eggs(my chickens are not laying)
1 pack bagels
lucnh meat turkey(about 2 sand.worth for Gene)
1 package about 8 chicken thighs (smart chicken)
2 cans clam chowder (zach's fav for lunches)
1/2 lb bulk bin cous cous
2 loaves whole wheat bread
1/2 gallon local milk
1 pint 1/2 and 1/2
3 lb yellow onions
broccoli
grape toms
bologna(gene's lunches)
1 roll local pork sausage
TOTAL: $50.94 thanks Checkers!
Notice there was no fruit and light veggies, cause I have bananas and oranges from last trip to the store and frozen veggies put up from the garden.

Here is this week's menu from the groceries, and I should also mention that I bought 10lbs of non-local pork loin roast for .98 a lb last week, so we are having an other white meat week. I cut up my pork into the portion that I needed. Enjoy!

Sunday:
Stuffed pork chops
roasted butternut squash
butter noodles

4 thick cut boneless pork chops
1 package instant stuffing
salt and pepper to taste
1T olive oil

Preheat oven to 350. Prepare stuffing as directed on box. Cut slits into chops. Salt and pepper both sides and brown in oil. Let cool slightly, then stuff. There may be extra stuffing left. Place chops into baking dish, cover with foil and bake at 350 for 45 minutes or until done.

Cut squash in half, remove seeds. Place face side up into baking dish. Salt and pepper, and place 1T butter and 1T brown sugar into each opening. Bake along side pork.

Noodles:
one package egg noodles
Parmesan cheese
garlic powder
salt and pepper
butter
parsley (dried or fresh)

Boil noodles for 7-8 minutes or until done. Drain. Place 3 tablespoons butter into pan. It will melt but do not place on heated burner. Add to the butter, 1 tablespoon garlic powder, 1 tablespoon parsley, and 1/2 tsp salt and pepper each.
Add noodles and 2 tablespoons Parmesan cheese, mix well.

Edit: Just wanted to note here that my squash needed about 20 more minutes cooking time so I will be starting it earlier next time. Here are some dinner pics:

Fresh from the oven

On the dinner plate


Monday:
Red Pepper Soup (I know I made this 2 or 3 weeks ago, but its soo yummy!)
homemade bread

6 medium red peppers chopped
2 carrots chopped
2 onions chopped
1 rib of celery chopped
4 minced garlic cloves
1T olive oil
55oz chicken broth or reconstituted broth
1/2 cup uncooked rice
2 tsp dried thyme
1 1/2 tsp salt
1/4 tsp pepper
1 brick of cream cheese
1 brick goat cheese

Saute peppers, carrots, onions, celery and garlic in oil. Add broth, rice, and spices. Bring to boil and simmer for 30 minutes. Break up goat, cream cheese and add to mixture. Blend with immersion blender or puree in small batches in blender. Serve with thick slices of homemade bread.

Tuesday:
Oven baked chicken pieces
steamed broccoli
cous cous

1-2lbs assorted chicken pieces (I am using legs and thighs for cost purposes)
balsamic vinegar
olive oil
salt and pepper
chopped garlic
rosemary

Preheat oven to 350. Place chicken in baking pan. Salt and pepper, coat with olive oil. Chop up about 1 T fresh rosemary and sprinkle over. Sprinkle with about 2 T balsamic vinegar. Bake for about an hour or until chicken is done.

Wednesday:
Sweet and sour pork
rice
(this seems like a lenghty recipe but it really does not take long)
1 pound pork butt or loin, cut into 1/2-inch cubes
1 tablespoons soy sauce
1 teaspoon cornstarch
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1/4 teaspoon salt
1/2 cup reserved pineapple juice (from pineapple below)
1/4 cup cider vinegar
1/3 cup flour
1/3 cup cornstarch
1 egg white
1 tablespoon vegetable oil
1/3 cup warm water or as needed
1 carrot, peeled and cut into 1/4-inch slices
1/2 red bell pepper, cut into cubes
1/2 green bell pepper, cut into cubes
1, 15-ounce pineapple chunks, drained (juice used in sauce)
Oil for Frying
1 tablespoon cornstarch dissolved in 1/4 cup water

1In a bowl, stir the cubed pork into the soy sauce and 1 teaspoon cornstarch and marinate 20 minutes. Make the sauce: In saucepan, stir together sugar, ketchup, 2 tablespoons soy sauce, salt, and pineapple juice. Set aside. Make the batter: In a medium bowl, stir together flour, 1/3 cup cornstarch. Stir in egg white and oil. Add as much warm water as needed to make a thick batter. Pour 2 inches oil into large skillet or saute pan and heat to 375. Dip pork cubes in batter and fry in batches, being careful not to crowd the skillet. Remove and drain on paper towels. Bring sauce to a boil over medium heat. Add carrot, bell pepper and pineapple chunks. Bring back to a boil and stir in the 1 tablespoon cornstarch dissolved in 1/4 cup water, stirring until thickened. Taste sauce for salt and/or vinegar, adding more if needed for flavor. Place pork over steamed rice or fried noodles, topped with vegetables and sauce.

Thursday:
Chili night at Zach's school
here is my chili recipe:

2 cans kidney beans, drained
2 cans diced tomatoes
1 can tomato sauce
2 lbs. ground beef, browned and drained
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
1 1/2 tbsp. salt
1 tsp. pepper
1 T chili powder
1 or 2 cloves garlic, crushed
2 tsp. cumin

Place in crock pot and cook 6-8 hours on low.

Friday:
Leftovers night! If no leftovers then breakfast for supper night!