Weekly Meal Plan and Shopping Trip

Last week was a very unusual shopping trip, but this week was more of a normal week.  Even though I plan out my meals for the week, I don't always follow my plans exactly.  For example, we were supposed to have left-overs last Tuesday, which normally would have worked out, because my husband had a meeting and wasn't going to be home for dinner.  What I forgot, however, was that he actually was going to be home for dinner because I needed him to watch the kids while I went to an appointment before his meeting.  We didn't have enough leftovers for all of us, so I resorted to plan B.  Thankfully, I had some quick, easy meal options on hand so we didn't have to spend money eating out.  I'll have to post about some things I keep on hand at another time, but this time we had noodles and a jar of marinara sauce in the pantry. These ingredients make for a super easy and quick meal whenever I'm in a pinch, saving us from having to eat out.  Another change to our menu was that Saturday's meal provided enough leftovers for Sunday, so I was able to move the quiche to this week.

Monday: Ham and Potato Quiche, English muffins, pineapple

Tuesday: Chicken Tortilla Soup, salad

Wednesday: Leftovers

Thursday: Chicken Spaghetti Casserole (make half/freeze half), broccoli

Friday: Southwest Chicken Roll-ups, Spanish rice (recipe to come!)

Saturday: Date night!

Sunday: Left-overs or breakfast

Whole chickens were on sale this week, so my menu is largely based off of that.  I'm hoping to use the meat from a chicken for the soup, casserole, and southwest roll-ups.  I may not have quite enough, but I will supplement with boneless, skinless chicken breasts as needed.

Store 1: Valley Produce Market

Broccoli: $1.34

10 lbs potatoes: $1.19

Romaine hearts: $1.99

Pineapple: $1.69

Grapes: $1.58

Cucumber: $0.33

Acorn squash (for baby food): $0.70

Gala apples: $1.21

Pitas: $0.79

Total: $10.82

Store 2: Ralphs

Sour cream: $1.50

Tortilla chips: $1.79

Whole chicken: $4.25

Total: $7.54

Store 3: Food4Less

Diced green chilies: $0.79
Enchilada sauce: $1.00 (I was planning on making my own enchilada sauce, but this was cheaper than            the ingredients I was going to use for homemade)
Baby oatmeal (I would prefer to make my own, but baby is picky about texture): $1.25/box
Pinto beans (bulk): $2.01
Red beans: $1.79
Sweet potato (for baby food): $1.29
Baby carrots: $0.99
Red bell pepper: $0.79
Frozen corn: $1.99
Frozen green beans (for baby food): $1.00
Total: $14.15

Store 4: Sam's Club

1% milk: $3.28
Skim milk: $2.75
6 lbs boneless, skinless chicken breasts: $11.98
Heavy whipping cream: $4.17
Tortillas: $3.68
Total: $25.86

Grand Total: $58.37

I came in $0.68 cents above budget, and I still have to buy one more ingredient for a special (secret) Father's Day treat, but I was $4 under last week, so I'll be using that excess to cover this week's overage.

Our New Budget, Meal Plan, and My Shopping Trip

According to the USDA, the average weekly cost of groceries in April for a family the size of mine (2 adults, 1 child, plus a baby who is now eating some foods, which I didn't factor into this equation) was as follows:

• Thrifty Plan: $106.20
• Low-cost Plan: $135.10
• Moderate-cost Plan: $167.60
• Liberal Plan: $208.80

The amount we had determined for our weekly grocery budget is $57.69, about half of what the USDA has determined to be a thrifty plan.  Is it possible?  Yes!  But it does, at times, require some creativity.

Let's take a look at our first week! But first let me warn you that this is a very unusual shopping week for me.  I didn't need too many ingredients for our meals this week and we didn't need very many staples, leaving me with some extra money. I happened to come upon some amazing sales and coupons, so I was able to do a major cereal stock-up with that excess.  

Also, if you'll notice, my meal plan is only for dinners.  I don't typically plan breakfasts and lunches. However, our typical breakfast options are oatmeal, cereal, yogurt, toast, and eggs.  Lunches consist of leftovers, quesadillas, salads, PB&J, deviled eggs (my daughter's absolute favorite!), and bean and cheese burritos.

Meal Plan

Monday: Crock Pot Honey Sesame Chicken, rice, roasted broccoli

Tuesday: Leftovers

Wednesday: BBQ Chicken Salad

Thursday: Spicy Chicken Risotto, salad

Friday: Eat at friends'

Saturday: Pinto Bean Casserole

Sunday: Potato and Ham Quiche 

(Note: I've put links to items we've already blogged about.  I'm hoping to eventually have all recipes posted or linked at some point.)

This week the sales were pretty spread out, but my 7-month-old daughter was being quite cooperative while I shopped, so I was able to hit up quite a few stores in order to get the best deals.  Typically, I only go to 2-3 stores each week.

Store 1: Sprouts
I neglected to get a picture of my Sprouts purchase, but I bought 2 lbs of bulk oatmeal for $0.69/lb and seedless grapes for $0.98/lb.  Total: $3.07

Store 2: Food4Less
I do most of my shopping at Food4Less.  Usually I don't buy my produce there, because I can get it cheaper elsewhere.  This week, I just bought it all there because I needed to hit up some other stores I don't normally go to.

BBQ sauce: $0.99

Butternut squash (for baby food): $2.07

Baking powder: $1.99

Yellow onions: $0.59

Romaine lettuce: $0.99

2 Green bell peppers: $1.58

Green onions: $0.33

Broccoli crowns: $1.25

Red bell pepper: $0.99

Pasilla chilles: $1.00

Iceberg lettuce: $0.99

Tortilla chips: $1.89

2 lbs strawberries: $1.98

Total: $16.64

Store 3: Pavilions (Safeway affiliate)

This is where my shopping trip was highly unusual.  They had many of their General Mills cereals and Nature Valley granola bars on sale for $1.49 each when you buy them in multiples of 4.  I had quite a few high value coupons for cereal and granola bars, and when combined with the sale, I scored a lot of food for a little bit of money.  We are all stocked up on cereal for a little while.  :)

2 boxes Cheerios: $1.49 each

4 boxes Honey Nut Cheerios: $1.49 each

3 boxes Multi-Grain Cheerios: $1.49 each

4 boxes Kix: $1.49 each

3 boxes Nature Valley Granola Bars: $1.49 each

Prego: $1.79

Total after coupons: $12.83

Store 4: Ralphs (Kroger affiliate)

Honey Bunches of Oats: $1.88 each

Eggs: $1.88 (plus a coupon for a free dozen)

Total: $7.52

Store 5: Sam's Club

Milk: $2.85
2.5 lbs cheese: $9.48
Total: $12.33

Grand Total: $52.39

We Still Have a Blog???

I guess it's been about a year-and-a-half since we last posted anything.  Don't worry.  We're still here.  It's just that we're both quite busy these days.  However, blogging has been something we've both wanted to get back into, so here I am, attempting to get back into the swing of things again.  I can tell you that the posts still won't be coming as regularly as they once were, but we hope to be posting more often than every 18 months!

I recently decided that when I did start blogging again, I would share my weekly meal plans and shopping trips. We have recently revamped our budget and I figured blogging about my weekly shopping trips will not only help keep me accountable and on track, but it may also encourage others who are on a low grocery budget.  In addition, we'll also be posting new recipes!

Check back tomorrow for my first meal plan/shopping trip post!

Bear Pancakes

You know those moms who are always coming up with fun and creative ways to serve their kids' food?  I am not one of those moms.  I am usually just trying to throw some sort of healthy food on a plate and don't even think about what it looks like.  However, there are times (about once a year) where I do have a little bit of fun with the presentation.  Last year, it was Christmas tree waffles.  This time I made bear pancakes and my daughter LOVED them!  The only problem is that now I think she's going to expect pancakes of this caliber every time I make pancakes.  Mine aren't as aesthetically pleasing as the one I was copying, but thankfully 4-year-olds aren't particularly picky about that!

Bear Pancakes
Pancake batter
Chocolate chips

For each bear, you will need to make 4 pancakes: 1 large one for the head, medium one for the muzzle, and 2 small ones for the ears.

Once they're all finished cooking, place the medium pancake towards the bottom of the large pancake, and place the two small ones at the top of the head for the ears.

Melt some chocolate chips in the microwave.  Place the melted chocolate in a zip-top bag and cut a small hole in the corner.  Pipe the chocolate into the shape of the nose and the mouth.  Place two chocolate chips on the head for eyes.

Enjoy the sheer delight when the kids (or grownups) see them!

Apple Streusel Cupcakes

Yes, I realize that the first post we've written in months was cupcakes and the second is also about cupcakes.  What can I say?  It's fall and finally cool enough to use the oven, so I'm making up for lost time.  Some of you may remember Sumiko's amazing Apple Streusel Cake she posted at the beginning of the year.  And let me emphasize the amazing part, because it truly is.  This post is just an adaptation of her cake into cupcakes.  It's pretty much the same with just a few minor adjustments.  I wanted to make this for my hubby to take to work, but figured cupcakes would be much easier than a cake in that type of environment.  I also took them to community group at our church and they were a major hit at both events, with several people asking for the recipe.  So, go make them today because you won't regret it (unless you're on a diet, of course). :)  But even then, they're so good, you still might not regret it.

Apple Streusel Cupcakes

Streusel Topping

2 c. flour

2 c. sugar

2 Tbsp. plus 2 tsp cinnamon
1 c. butter, melted

Cupcakes

½ c. water

4 eggs

1 c. sour cream

1 c. vegetable oil

1 box vanilla cake mix

1½ small boxes instant vanilla pudding (or 1 large)

2 tsp. cinnamon

¼ tsp. ground nutmeg

3 or 4 medium apples (we prefer Fuji and Gala)

Drizzle

½ c. powdered sugar

2-3 tsp. water

Prepare muffin tins by lining with paper cupcake wrappers.

In a medium mixing bowl, mix all streusel topping ingredients and cream together; set aside.

Preheat oven to 350°.  For cupcakes, place water in microwave about 30 seconds to heat.  Meanwhile, in mixing bowl, combine eggs, sour cream, vegetable oil, cake mix, pudding mix, cinnamon, and nutmeg.  Add warm water.

Mix on low until combined.  Increase speed to medium and mix about 2 minutes.  Fold about 1 c. streusel topping into batter, being careful not to over mix.

Carefully scoop batter into prepared cupcake tins, filling each one just over half full.  

Peel and core apples.  Cut into small bite-sized pieces.  Place on top of batter in cupcake tins.  Crumble remaining streusel topping over apples.

Bake 20-25 minutes, or until toothpick inserted in the center of a cupcake comes out clean.  Remove to wire rack.  Let cool until handleable; remove from tins and cool completely on a wire rack.  In small bowl, stir together powdered sugar and water; drizzle over cooled cupcakes.

Yields about 30 cupcakes.

Cake Series: Ghost Cupcakes

Last weekend, we went to a Halloween party and were asked to take some cupcakes for the kids.  So, I went about searching the web for fun cupcake ideas and I came across this one.  I knew I had to make them!  However, these directions call for each one to be made of one regular cupcake and two mini cupcakes.  I figured the other parents wouldn't be very thrilled with me if I gave their kids that much sugar, so I continued to scour the internet until I came across this.  I kind of merged the two methods and came up with my own ghost cupcakes.  They were a hit and the kids loved them (particularly the lollipop)!

Ghost Cupcakes
Cupcakes (any flavor)
Frosting (optional)
Lollipops (such as Tootsie Pops)
Fondant
Black food dye
Fine Paintbrush (or mini chocolate chips)

Make sure your cupcakes are cool before you start assembling your ghosts.  You can either leave your cupcakes plain (no frosting) or frost them.  However, if you frost them, you're going to want to also cover them with fondant so your white ghosts don't get frosting on them when you're assembling them. If you're going to frost them, cut out circles of fondant that will cover the top of your cupcakes. Spread a little frosting over the top then cover with your fondant circles.

To make the ghosts, you'll need to find something you can use to cut out fondant circles big enough to drape over the top of your lollipop and hang down.  I used a plastic bowl that is 5 inches in diameter.  It still wasn't quite big enough, so I just cut a little bit off the end of each lollipop stick and it worked perfectly!

What I used to cut out the fondant circles for the ghosts.

Once you determine how long you need your lollipop sticks to be, stick them straight down in the center of the cupcake.  Drape the fondant circle over the top of the lollipop.  With a fine paintbrush, use black food dye to paint the faces on your ghosts.  You can make friendly ghosts (like mine) or scary ghosts.  You can also make it easier on yourself and dab a little frosting on and stick mini chocolate chips on for eyes.

**Note: You probably won't want to use filled cupcakes for this recipe, as there might not be enough structure to hold up the lollipop.**

What Happened to Near to Nothing?

Ok, we realize it's been a little while since we've blogged.  It's not that we've given up; it's just that we've gotten quite busy.  Sumiko has started teaching part-time 5 days a week (on top of maintaining her roles at home as a wife and mother) and Kimiko's not teaching (except for my own little one at home), but is just busy!  So blogging hasn't been at the top of our priority list recently, but we do hope to continue in some capacity in the future.  In the meantime, though, you'll see posts here and there when we discover or create a new recipe.  Thank you to our loyal readers who have been patiently waiting and wondering if we're still alive.  We are!!