Avocado Caprese Salad

This was another video that was floating around.  You hardly need a recipe.

Heat 1/4 Cup Balsamic Vinegar with a Pinch of Sugar over medium heat.  As soon at it starts to simmer, remove from heat.  The water will evaporate to create a more concentrated thicker Balsamic Glaze. 

Cut Avocado in half and remove the pit.  Brush with Lemon Juice to keep from turning brown.  Cut Mozzarella Pearls  and Grape Tomaotes in half.  Add these to the avacado cavity.  Drizzle with Oil Olive and Balsamic Glaze.  Add S&P and Basil.  Serve at once. 

Chicken Roulade

You've seen the quick videos that show a dish being prepared, well this one caught my eye.  What I like most about it is that it can be made most of the way and finished in the oven in about 20 minutes give or take whether or not I had to refrigerate it first.  I like a meal like this  because I can get it mostly ready then dinner can be on the table in the time it takes to cook the pasta.  



Preheat oven to 375.  


Each chicken breast will net 2 roulades.  First, rinse 2 Boneless Chicken Breasts and filet each in half resulting in 2 full sized breasts but half as thick.  Place in a gallon zip lock and pound them to get a consistant thickness.  Pat them dry with a paper towel.  Add S&P and Pesto.  (NOTE: I added Basil Leaves instead of pesto, so either way can work.)  Add 2 or 3 Thin Roma Tomato Slices and Grated Mozzarella Cheese.  Roll the chicken breast, starting with the pointed end and secure with a tooth pick.  Heat a skillet over medium and add Olive Oil to coat.  Brown all sides of the chicken.  It will not be completely cooked through and will have to be finished in the oven.  

Once browned, top with Mozzarella Cheese, drizzle with Olive Oil and add S&P and a Basil Leaf. Add Grape Tomatoes to the pan and place in hot oven for 15-20 minutes.  Serve over hot Pasta. 

If making this ahead:
Once the roulades are browned, let cool and refrigerate .  Remove from the refrigerator as the oven heats to 375.  Heat the skillet and add Olive Oil to coat.  (If you don't heat the skillet first, the chicken will absorb the oil resutling in a greasy finsihed product.)  Add the Chicken Roulades and top with Mozarella and drizzle with Olive Oil and S&P and a Basil Leaf.    Add grape tomatoes and place in hot oven.  May need 20-22 minutes to finish so it is cooked thoroughly and hot in the center.  Serve over hot pasta.  

Some other roulade ideas are Brie and Asparagus or Ham and Swiss.  

Chick-Fil-a Knockoff Sandwiches

I have made these now 3 times and the third time they were very close.  The first time I made them the chicken was too thick.  I fileted the breasts making them thinner but they were far too big around.  The second time, I added  flour because the recipe didn't have enough corn statch but that didn't work very well.  

This third time, I cut the breast in about half, and the I fileted the thinner end into two pieces and the thicker side was fileted into 3 pieces.  These were the perfect size.  The other change I made the third time, was from my tempura days, I decided to double the corn starch the recipe called for and I added Baking Powder - that made all the difference in the world.  Instead of 2 breasts, I graduated to 4 Boneless Skinless Chicken Breasts which netted 18 peices of chicken.  My son ate most of it!  I think I got 1 sandwich from that batch.  

Harris Teeter sells Boneless Chicken Breasts for $1.99 a pound and you can't beat the quality, no hormones used, and the pieces for the sandwich ends up somewhere around $.35-$.40 each!  Not bad.  

First, rinse and filet the chicken breasts.  Add no more than 9 or 10 pieces to a 1 gallon Zip lock bag.  For each bag: add 1/2 Cup Dill Pickle Juice, I like Mount Olive Hamburger Dills.  Marinate for 1 1/2 to 2 hours.  Meanwhile get dry ingredients ready.  1/2 Cup Corn Starch, 2 tsp Paprika, 1 tsp Baking Powder, 1 tsp Salt, and 1 tsp Pepper.  In a bowl, beat 1 Egg with 2 TBL Buttermilk.  After marinating, open bag and squeeze the open end, so the chicken remains inside, and drain the juice. To the bag add the egg mixture and massage.  Let it sit for 5 minutes.  Again, pour out any excess liquid and add the dry ingredients.  Zip the bag closed and massage the dry ingredients until you know the chicken is coated.  In the meantime, heat a pot (I use my iron pot) with 4" Canola Oil until 375 on a thermometer.  Preheat oven to 275.  Add a cooling rack to a sheetpan.  Add 4-5 pieces of chicken to the oil.  Once it begins to look opaque around the edges, flip each piece over.  Cook until the same golden brown.  Place on the ready cooling rack and place in the oven. Let the oil get back to temperature before adding more pieces.  Continue cooking until all the chicken is done.  

For serving, lightly butter and brown a Soft Style Hamburger Bun. Add chicken and top with pickles.  Enjoy!!

Pictured, I made dish of Baked Beans that my sister C turned me on to and is posted here on my blog. Go to the search tab on the top right corner and type in Baked Beans  and it should come up.  

Linguine Carbonara

We had 2 snow days which has extented our New Year Holiday and left me motivated to try some new dishes! I figured Pasta Carbonara is perfect dish for a cold winter night.  

This one was pictured in Williams-Sonoma's Christmas catalog and caught my eye.  They used to print the recipes within the pages but now you have to go online and their test kitchen posts all of their ideas in their recipe section.  I had to do a bit of hunting but finally located the one I was looking for.

They used a fat spaghetti shape and I used Linguine.  I think both are suitable.  I read all the time about adding reserved pasta water to dishes but this is the first time I actually did it.  My family competely loved this dish and I can still imagine the delicious flavors, even now, so needless to say, this recipe is a keeper!  

I served it with a simple salad but you can pair this with all manner of things, a Grilled Veal or Pork Chop, Ribs, Boneless Chicken Breast, Italian Sausage, Cheese Toast, even Seared Scallops, but you get the idea, it's versatile! I can even invision adding Orange Zest to this dish for a new dimension.

This makes 4 servings and in my household more like 3 because 1 person, whom we shall not name, ate 2 of them!  Cut 6 Slices of Thick Smoked Bacon Crosswise into 1/2" Lardons.  (NOTE: Lardons are my new favorite Bacon shape!)  

In a preheated skillet, cook Bacon, stirring often, until crispy.  In the meantime, get a pot of water boiling for pasta and ready 2 Cloves of Garlic in the garlic press.  In a bowl, beat 2 Eggs and add 3/4 Cups Parmesan Cheese.  Mince 1 Tbl Fresh Parsley.  Once you remove the cooked bacon, press the garlic into the bacon fat and cook til fragrant, about 1-2 minutes.  Remove the garlic with a slotted spoon and add to the dish with the bacon.  

When ready, cook 12 Oz Pasta til al dente and reserve about 1/2 Cup of Pasta Water.  Strain pasta and return to the pot.  Add the Egg and Parmesan Cheese mixture.  Toss to coat until cheese is melted.  Add pasta water as needed to create a sauce that just coats the pasta.  Top with the Bacon, Garlic and place in Pasta Serving Platter.  Serve onto pasta plates, grate additional Parmesan to order and top with parsley and freshly ground salt and pepper.  Enjoy!

My son took a photo using a filter and though I am typically against filtering my food photos and don't even edit them, I have to admit this one looks pretty appealing.  You be the judge.

From Valerie's Kitchen - Leek and Bacon Flatbread

I caught an episode of Valerie's Kitchen and she made a simple flatbread for a party.  The ingredients sounded very good together and the results were amazing!  I normally make my own dough but I found a 1 Pound Ball of Fresh Whole Wheat Dough at the store on sale for $1 (normally $2.99), so I couldn't pass it up. It made two flatbreads.  

When we ski in Park City, we eat at a restaurant called the Silve Star Cafe.  They sell something like this at lunch for around $12 and I've had it many times.  I never thought to make my own but now I will. 

Either make your favorite dough and let proof or remove store bought dough from the refriegerator and place in an olive oiled bowl to proof - coat the dough lightly with oil.  Cover with wrap and place in a warm location.  It should take a least an hour rise and should double in size. 

In the meantime, remove the roots from 2 Medium Leeks.  Slice them thinnly until you get to the tougher dark green portion.  To an 8 oz containter of Creme Fraiche add Freshly Ground Nutmeg to season.  Saute the Leeks til tender.  Cut 6 Slices of thick Bacon into lardons (1/2" cuts along the short dimension) and sautee until crispy.  Grate 4 oz Gruyere Cheese.  

For the Flatbread.  Preheat over to 425.  Cut dough ball in half and roll it thinnly keeping its oblong shape.  I like to use a pastry cloth dusted with flour to keep it from sticking.  Take a large sheet pan and turn it over.  Place the dough on the pan diagonally. Top with 1/2 of the Creme Fraiche.  Add 1/2 of the Grated Gruyere.  Add desired amount of leeks and bacon.  Grind Salt and Pepper to taste.  Bake in oven until the crust is golden and cheese browned slightly.  Remove from oven and drizzle with good quality Olive Oil.  

For Vegetarian, change up the toppings to suit your diet.

(Depending on what type you make, you can add things like Freshly Grated Parmesan, Red Pepper Flakes, Dried Oregano, Fresh Basil, etc).  Let rest for a few minutes and cut  diagonally as pictured.  Serve at once!

Pasta Night - for Everyone!

Our club offers a pasta night once a week.  It's a really cool concept.  Two times now I have done my own Pasta Night at home ~ once on account of having leftover Rigatoni and last night intentionally using a really good Italian Gluten Free Penne.  

In the even years, my family holds a week long family get-together at Thanksgiving with about 28-30 of us all eating meals together.  We change up some of the dinners from year to year.  Based on the the head count as it builds each day prior to Thanksgiving Day, we decide which dinners are for a smaller group vs the full group. 

This meal is cool because it's cooked to order and the selections are chosen by the diner which works well when trying to accommodate various dietary restrictions.  I have been trying to work this out to serve it for a large group.  Having a few cooks and multiple pans will make it possible for a large group.  I'm also thinking the kids eat first, then adults afterward.

It's all in the prep, then it goes together quickly and with a big group working together, that part is fun.  The more ingredients you have, the more combinations you can offer. 

For last night, for three of us, this is what I served.  I already had the Marinara made, so that saved a step.  I have a vegetable plot in our community garden and had some Broccoli and a small Red Cabbage that I picked about an hour before prepping.  I also picked some Thia Basil from the community garden and I had some Fresh Parsley in my herb pots.  I just bought Sugar Snap Peas and a Yellow Squash.  I also had 2 links of cooked Italian Sausage from the night before that I cut into 1/2" slices.  I also had a locally grown Onion that I bought last Sat at our local farmers market.  So you can see where this is going with all of these fresh ingredients.  

We are trying out a gluten free diet so I precooked and cooled a very good Italian Gluten Free Penne made by a company called Schar.  I made Afredo Sauce and had that near by.  I quickly steamed the sugar snap peas and the broccoli each for about two minutes and placed them in separate bowls.  I thinly sliced the onion and the cabbage and placed them in separate bowls.  I recently bought a new Mandoline and made waffle shaped slices with the Summer Squash.  You can add whatever you want though, sauteed peppers, roasted eggplant, sliced zuchinni, sliced (or quartered) mushrooms, cooked bonelss chicken breast, raw shrimp, capers, pressed garlic, etc.  The larger the group, the larger the offering.

I have a 12" All-Clad skillet that is perfect for this meal.  Heat the pan over medium heat and add a TBL of Olive Oil.  Add the ingredients that the diner requests.  Sauté these together for a few minutes adding Salt and Pepper to taste.  Add the pasta and toss for about 1 minute.  Add Alfredo and toss for about 30 seconds til combined and hot.  If the sauce thickens too quickly, have water ready and add a splash or two as needed.  

For plating, in a pasta plate, add marinara to the bottom and swirl.  Add the freshly cooked pasta to the plate and top with freshly grated Parmesan Cheese and garnish with Italian Herbs and S&P if needed.  Eat at once with a salad and hot crusty bread.  

Wash the pan and utensils and begin again.  

Other sauces that can be added instead of just Alfredo and Marinara are Pesto, Tepenade, a Roasted Red Pepper topping, and even a Marsala or Picatta.  So with the combinations, the dishes are endless.  

For a big group, set out the pasta plates and the ingredients buffet style.  Allow each diner the chance to add to the bowl what they would like.  Then they can bring it to the cook who can make the dish to order.  NOTE: If using raw Shrimp or any raw meat, the plate has to be washed before serving.  I would have raw shrimp near the cook who can add it directly to the pan and all other meats I would precook.

Another option is have everyone gather in the kitchen, allow the cooks choice on the combinations, enjoy them one by one as they are done by sharing straight out of the pan onto small plates.  

Have fun and photograph all the selections as the dishes are finished.  

Lemon Blueberry Pancakes

If you like light lemony things, you will love this recipe!!  We have 6 Blueberry Bushes in our yard that must be about 18-20 years old.  They produce an abundance of blueberries in spring when we have winters of heavy rain and this year was a doozy.  They were 3 weeks late this year, on account of a cold winter, but they were abundant!!

On Father's Day, we were getting the first of our blueberries and I usually have a bag on lemons on hand at any given moment, so that's was on the breakfast menu.

I took my Mom's Buttermilk Pancake recipe and amended it by substituting some of the Buttermilk for lemon juice.  The results were tasty.  The surprising part was the fact that instead of 12 pancakes it made 18.  The difference was air.  When the lemon hit the baking powder it expanded in such a awesome way, that the pancakes were light and fluffy.  The typical golden brown outside became sightly caramelized because of the lemon and had a really good flavor. 

The first round was served with Vermont Fancy Grade Syrup but it conflicted somewhat with the lemon.  In the end all they needed were a smear of butter and a dusting of powder sugar.  Wow delicious!!

Preheat your griddle to 375.  In the meantime, place the dry ingredients into a bowl.  1 Cup Flour (or mixture of flours ~ I used all-purpose and whole wheat totaling 1 cup), 1 TBL Sugar, 1 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Kosher Salt, the Zest of 1 Lemon.

I was given a neat juicer for squeezing lemons and limes.  Cut the zested lemon in half and have handy the juicer.  

To a measuring cup add, 3/4 Buttermilk, 2 TBL Canola Oil, and 1 Egg.  Give it a stir.  Juice both halves of the lemon into the mixture.  Add the wet ingredients to the bowl.  Stir with a wire whip until smooth.  Fold in as many Blueberries as you want up to 3/4 Cup.  You will see the batter expand right away.

Spread Crisco on the griddle where you intend to place the pancakes.  I use Crisco because butter has a very low smoke point and will burn and oil doesn't stay put.  Pancakes need to set up and brown quickly and the higher heat helps them rise.  I have found that Crisco offers better results. 

Ladle the desired size, cooking 6 at a time.  I like a short stack of 4 pancakes so I use about 1/4 cup of batter per pancake.  Because of the light nature of this batter, the berries will settle on the bottom.  When ladling, you have to go to the bottom for the fruit.

You are going to turn the pancakes only once.  Once they look done around the edges and the top batter is still wet, flip quickly.  I find I use less butter if I lightly, without deflating the pancakes, add butter to the cooked side at this time.  Once the second side is cooked to your liking, place a stack on a plate and dust with Powdered Sugar.  Serve immediately as they come off the griddle.

NOTE: for a few variations, you can add toasted Nuts or Oatmeal to the pancakes at this time or for a decadent breakfast, Whipped Cream.  In the winter when Raspberries are in season, substitute them! 

Salmon, Scales on, Cooked in the House

Every time I hear the word "salmon", it reminds me of an early episode of American Idol where Kellie Pickler was describing to Simon a dinner she had the night before.  She told him she a eaten saLmon for the first time, pronouncing the L.  He didn't quite know at first what she was talking about and finally he said something like, oh, salmon, saying it properly.  She looked at him dead serious and said you know there is an L in there.  It was too cute.

As my son says, moving on...
We have been cooking salmon more often than in the past and the main reason is that I have found a suitable way to cook it.  I have a previous post where I grill it and that is divine, but at times I don't want to mess with the grill.  I like my salmon just under done, firm but tender and ever so slightly, soft.  My husband wants his rare.

The first line of success is that we shop for 2 pieces of Salmon that are different thickness.  We always buy the salmon the day we are cooking it and I don't want any leftover.  The fillets should be firm to the touch, have relatively little to no smell, and be very bright in color.  The fish for dinner last night came from the Mandeville Seafood Market on Highway 59 and it was super fresh.  I think it was around $9.99 a pound.

For this preparation, I preheat the oven thoroughly to 350 and I preheat an empty pan over medium heat.  I rinse the fish and pat it dry.  I add a drizzle of olive oil to the flesh side of the fish and add S&P.
I begin with my piece of salmon.  I add it to the skillet, FLESH side down.  After about 4 minutes or so, and once browns, it will easily lift from the pan in 1 piece.  I turn it over now scale side down. 

At this time, I add the thicker piece of salmon to the skillet, SCALES side down.  I sprinkled dill on the the flesh side of both pieces.  I place the pan in the oven for 8-10 minutes depending on how thick it is.  While it is finishing in the oven, I thinly slice a lemon.  When I remove it from the oven, I place each piece of salmon on our respective plates.  I add 1/2 TBL butter to the fish and let it melt over the flesh.  Next, I layer the thin sliced lemon and sprinkle a bit more dill.  My husband likes capers so I add them at this time. I tent the plates with a piece of foil and let it rest for 5 minutes.

For this meal, I happened to have risotto that I made the day before and had that warming on the stove.  When we were ready to eat, I sprinkle my fish with a pinch of Hawaiian Black Salt that I bought this summer.  It was crunchy and really tasty.  I felt it complimented the fish well, you know, Hawaii & Salmon, a good combination.

NOTE:  If you both like the same doneness, just stick to one or the other preparation.  I hope you give this a try.  Salmon is a really great fish for a lot of reasons.  The nutritional value is superb. 

How to Feed a Family of 4 for Around $100 (The Menu Week 3)

This is a general menu and the days are interchangeable based on your schedule.  I like to cook when the evening is less hectic and when I am pressed for time due to scheduling, I tend to serve leftovers.  In the 2 previous menus, I have indicated the leftover buffet on day 7 but in this week due to the fact the chicken is roasted on Monday, it needs to be eaten by Friday.  If you decide to move the leftover night later in the week, cook the chicken later in the week as well.

This menu is based on the fact that you are getting carry over on some staples from Week 2 groceries.  If this is the first time you are using a week long menu, cross check what you have in your pantry with what is needed.

I would also like to note that further savings can be realized if shopping sales, using coupons or buying store brand items.

The purpose of these menus is to demonstrate that good food can be served to your family when you find yourself on a tight budget if you do a small amount of planning and are willing to make a few simple recipes from scratch.  Try to avoid fillers, junk food and soda, making the most of all the foods you serve.

Monday
B- Cereal with Sliced 1/2 Banana / Juice & Milk
D- Roasted Chicken / Mashed Potatoes / Corn / Milk
Tuesday
B- Yogurt / Peanut Butter Toast / Juice & Milk
D- Spaghetti with Marinara/ Zucchini Bread / Ice Cream / Milk
Wednesday
B- Scrambled Eggs / Toasted Zucchini Bread / Juice & Milk
D- Pork Chops / Rice / Carrots / Milk
Thursday
B- French Toast / Sliced Bananas / Juice & Milk
D- Hot Dogs on Wheat Buns / Baked Beans / Milk
Friday
B- Cereal with Strawberries / Juice & Milk
D- Dinner Buffet using all leftovers / Milk
Saturday
B- Fried Eggs / Toast / Juice & Milk
D- Spaghetti with Meatballs / Salad / Garlic Bread / Milk
Sunday
B- Buttermilk Pancakes with Fresh Strawberries / Juice & Milk
D- Grilled Provolone Sandwiches with Sliced Tomato / Home Fries / Fresh Baked Chocolate Chip Cookies / Milk

How to Feed a Family of 4 for Around $100 (The Grocery List Week 3)

8 Pork Chops $8
All Beef Hot Dogs $4
1 1/2 Pounds Ground Beef $4
1 Roasting Chicken $6
3 Gallon Milk $10.50
2 Dozen Eggs $4
Provolone Cheese $3
Real Orange Juice (Calcium Enriched) $3
4 Yogurts $2
1/2 Gallon Ice Cream $4
Frozen Corn $2
2 Loaves Nature's Own or Simililar Bread $5
1 Fresh Italian Bread $1
Wheat Hot Dog Buns $3
Baked Beans $2
2 lbs Angel Hair Spaghetti $3
1 Apple Juice $3
2 Boxes Cereal $5
Grape Jelly $3
Peanut Butter $2
5 lbs All Purpose Flour $2.75
Nestles Chocolate Chips $3
Brown Sugar $1
2 Hunts Pasta Sauce $2
1 Onion $.40
1 Garlic Bulb $.25
5 lbs. Russet Potatoes $3
1 Large Bag Carrots $1.75
4 Bananas $2
1 Quart Strawberries $3
Zucchini $1.50
2 Tomatoes $1
1 Lemon $.50

In Order to Prepare for the Holidays, a Little Organization is in Order

If you are hosting overnight guests or a special event for the holidays, one great way to relieve stress is to give it a little forethought.  It always begins with a list, even if you don't begin working on any tasks now.  Of course, there are a few things you can do soon that will reduce the crunch time panic later so prioritize what you want to accomplish and even assign some of them to family members.  By the time an event comes, I like to find myself entrenched in one thing only and that is the food preparation.  All else has to be done within a few days of hosting guests.

Some things to think about;

• Think back on previous parties and what went well for you and what didn't.
• What events are you hosting, for how many guests and how many children?
• How will they be invited and when?
• On what day of the week does the party fall?
• Who will be cleaning the house and when?
• Begin to put thoughts into a menu considering a combination of hot and cold, vegetable and fruit vs meat, dip vs platter, sweets vs savory, items cooked in the oven, on the grill and on the stove.  The bigger the party, the more you have to spread out.
• If you have a favorite serving platter, bowl or silver that you want to use, work them in during your planning.
• Do you have a theme or color scheme?  Incorporate that into your table decorations.
• Consider a combination of dishes that can be made in advance vs dishes that can only be made the day of the party.    The menu is similar to a matrix as you should have marks in all areas.  
• Don't serve things your guests knowingly can't or don't eat.  There are food allergies to be considered as well as religious beliefs.
• Make sure you have your menu and recipes handy to begin to writing a grocery list.
• Consider color and texture, making certain to have a mix.  Don't get caught serving 3 brown looking casseroles or too much junk food and sweets and not enough substantial food or 3 dishes using broccoli.
• If your matrix is absent of something add something new you've never made but is on your level of cooking ability.  
• Consider the storage of these foods before and after the party and determine if you have ample space.  If not, begin using what you have in your pantry, refrigerator and freezer and then actually clean your refrigerator and freezer.
• Clean your oven.
• Polish your silver pieces.
• Consider your equipment and space.  Where will things go and how will people eat these things for example, on what, with what and where?  If it's a standup cocktail party, don't serve things that require a fork and knife.
• Mid-day parties are the most complicated and should be avoided if possible, especially if your guests are bringing children.  If parties take place during a mealtime, it's much easier for you and your guests to know what to expect.  This issue is if they eat lunch they aren't hungry for your food and if they attend your party, it ruins a later meal.  This absolutely doesn't work at all for most people.
• If you need linens, platters, cutting boards or glassware now is a good time to shop while the selection is great and sales are a plenty.
• Spread out the expense by purchasing your beverages now.
• Give some thought to how beverages will be kept cold and if you will need to make ice leading up to the party.  If you are using coolers, all the cold beverages should be chilling the night before the party or first thing in the morning for an evening event.  This is a good job to delegate.
• What decorating needs to be done?  It should be completed days ahead of the party.
• If you are making place cards, you can make them in advance.
• Sharpen all of your culinary knives and replace broken cookware.  These can be very dangerous in the kitchen, especially when it comes to asking people to help you in the kitchen.

With a little preplanning, you might just be encouraged to find room to get out of your comfort zone.  With a little preplanning, you might just host your best party yet!

How to Feed a Family of 4 for Around $100 (The Grocery List Week 2)

3 Gallons of Milk $10.50
1 Bottle of real Orange Juice, Calcium enriched $3.00
1 Pound Butter $3.50
16 Oz Sour Cream $2.00
1 Quart Buttermilk $1.75
2 Dozen Eggs $4.00
 Pork Loin $10.00
2 Pounds Ground Beef $7.00
4 Boneless Chicken Breasts $6.00
Italian Sausage Links $3.75
Rice $3.00
2 Pounds Spaghetti $3.00
2 Boxes of Cereal $6.00
12 Wheat Hamburger Buns $3.00
2 Loaves Nature's Own Bread $5.00
1 Boxed Brownie Mix $1.50
1 Small Can Cream of Mushroom Soup $1.50
2 Hunts Pasta Sauce $2.00
1 Mayonaise $3.00
1 Mustard $1.25
1 Heinz Ketchup $2.00
1 White Grape Juice $3.00
1 Tomato $.50
Sweet Potatoes $3.00
1 Pound Green Beans $2.50
1 Large Bag Carrots $1.75
1 Quart Strawberries $3.00
4 Baking Potatoes $3.50
4 Bananas $2

This week the bill totals just around $100.  For potatoes, if you prefer smaller baked potatoes, get a bag of Russets and you will have some to work with later in the week.  You can always substitute them for rice when you eat pork loin a 2nd night.  You can also make home fries to go with the Egg Salad Sandwiches. 
I would love to hear some feed back if you are trying this type of shopping and cooking.  You can leave a comment without signing in now.

How to Feed a Family of 4 for Around $100 a week. (The Menu Part 2)

This week will build on things you have left over from Week 1 and they won't be refreshed until my calculations show you don't have any left. Your money will be spent on other ingredients, building your pantry and increasing your meal options.
Monday
B- Pancakes with Fresh Strawberries / Juice & Milk
D- Hamburgers / Baked Potatoes /Milk
Tuesday
B- Cereal / Sliced Strawberries / Juice & Milk
D- Spaghetti / Italian Sausage / Milk
Wednesday
B- Scrambled Eggs / Peanut Butter Toast / Juice & Milk
D- Pork Loin / Sweet Potatoes / Green Beans / Milk
Thursday
B- Cheese Omelettes / Toast / Juice & Milk
D- Chicken Breast in Mushroom Sauce / Carrots /Rice / Milk
Friday
B- French Toast with Banana / Juice & Milk
D- Egg Salad Sandwiches / Lettuce & Tomato / Milk
Saturday
B- Manhole Eggs / Juice & Milk
D- Leftover Pork Roast / Rice / Broccoli / Milk
Sunday
B- Cereal with Sliced 1/2 Banana/ Juice & Milk
D- Leftovers / Milk

How to Feed a Family of 4 For Around $100 a Week (The Grocery List PART 1)

You will notice right off the bat you aren't buying soda, cookies and snacks. As the pantry builds you will have be more flexibility with your budget but I am assuming it's bare. If you have some items in your pantry already, then your budget will have money for these things you deem necessary.

I have not used store brands but rather name brands in my planning and I priced items based on our local Walmart Store. I have additionally not filled your stomach with things like rice, grits, oatmeal, dried beans, store bought Mac and Cheese or processed food. So in order to hone in on your specific budget you certainly have flexibility. It may be useful to get the Sunday paper each week and to clip the coupons for those items you use regularly or go online and get them there. 

Smoked 1/2 Picnic Ham $8.50
2 Fryer Chickens or Cut Up Chicken $9
3 Gallons Milk $10.50
1 Lb Butter $3.50
2 Dozen Eggs $3.75
8 Cups 4 Cheese Mexican Cheese $8.75
1 Quart Buttermilk $1.75
1 Lb Penne Pasta $1.25
2 Lbs Angel Hair Pasta $2.50
2 Cans Hunts Pasta Sauce $2.25
1 Canola Oil $3.25
5 Lbs All Purpose Flour $2.50
1 Box Light Brown Sugar $1.00
5 Lbs Sugar $3.50
Baking Powder $1.25
Baking Soda $.75
Salt $.55
Progresso Seasoned Bread Crumbs $2.00
3 Boxes Cereal $7.50
1 Peanut Butter $2.00
1 Grape Jelly $3.00
1 Small Ranch Dressing $2.00
3 Loaves Natures Own or Similar Bread $7.50
20 Flour Tortillas $2.00
1 Real Orange Juice (Calcium Enriched) $3.00
1 Apple Juice $3.00
1 5 Lb Bag Russet Potatoes $3.00
1 Lb Bag Carrots $.75
Fresh Broccoli Crowns $1.50
1 Yellow Onion $.50
Fresh Green Beans $2.50
2 Roma Tomatoes $.75
1 Ice Berg Lettuce $1.35
8 Bananas $1.50
2 Golden Delicious Apples $1.00

This first week totals $109.40 and it assumes nothing is on sale. (For example, I paid $.99 for the Potatoes, not the $3.00 listed) I also rounded up prices for the produce. When shopping at Walmart, if you bring the circular for another store with you, they will honor their price. You may also want to purchase the item at the other store if the location is convenient to you.
Pancakes and Buttermilk Biscuit recipes are on this site already. All others made from scratch will follow soon, then we'll move to week 2.

How to Feed a Family of 4 For Around $100 a Week (The Menu PART 1)

You will see that I have alternated the menus to keep from eating the same thing 2 days in a row. The order in which you cook these meals has been carefully thought out. You have some flexibility but if you begin to make changes, rearrange the entire week to make sure your changes don't effect other days. Lastly, if you are a user of paper napkins, find 8 or 12 cloth napkins on sale and wash them regularly. Same goes for plastic wrap, store food in reusable containers.

Monday
B- Cereal with Sliced 1/2 Banana / Juice & Milk
D-Baked Ham /Macaroni and Cheese /Broccoli /Milk
Tuesday
B-French Toast with Jelly & Banana / Juice & Milk
D- Spaghetti with Marinara / Bread and Butter / Milk
Wednesday
B- Fried Eggs / Toast with Jelly / Juice & Milk
D- Baked Chicken / Fresh Carrots / Mashed Potatoes / Milk
Thursday
B- Cereal with Sliced 1/2 Banana / Juice & Milk
D- Leftover Ham / Fresh Green Beans / Homemade Buttermilk Biscuits
Friday
B- Homemade Apple Buttermilk Pancakes / Juice & Milk
D- Chef's Salad / Bread / Homemade Peanut Butter Cookies
Saturday
B- Scrambled Eggs with Ham / Toast with Jelly / Juice & Milk
D- Ham and Cheese Quesadillas
Sunday
B- Cereal with 1/2 Banana / Juice & Milk
D- Buffet Dinner using all leftovers