This week, I am stretched to unlease my culinary creativity since we are flat broke! LOL ~ Might as well laugh about it since crying will not help. But, I will embrace the challenge to consider my stockpile and the limitations and make something great. Here we go…
Just in case you are new to our family, you should know I make my menus each week based on what I have in my stockpile. You will only see six menus listed because everyone needs a night off. On that night, we eat leftovers from the freezer, sandwiches and soup, or go out to eat (with coupons, of course).
I cook these at random throughout the week. I have everything in the refrigerator or prepped in the freezer and can cook whatever I feel like each night. This might work for you or you might need to assign certain meals to specific nights.
And, why desserts? I have three small children (with one being autistic) and this helps me bribe them to try new things.
Need a peek at Penny’s Pantry? Click HERE.
1) Grilled Chicken Tenders, Roasted Potatoes, Frozen Veggie
Need help roasting potatoes? Check this recipe HERE.
3) Golden Honey Chicken, Baby Limas, Cornbread
I have a bag of chicken leg quarters that I have been avoiding. No time like the present and THIS recipe looks very promising.
4) Black Bean and Tortilla Bake
This is our Beans & Rice Recipe of the week which can be found HERE. I will be using dried cilantro and frozen beans (cooked from dry).
5) Geaux Saints Jambalaya
Something I have been craving and we have not had in a few weeks. YUUUMMMYY! Click HERE for the recipe.
6) I have no idea… maybe Chicken & Dumplings.
I will take any frugal suggestions, especially those which might use up these ghastly chicken leg quarters.
1) Pecan Chocolate Chip Cookies
I am praying for a rainy day when my house can stay cool while I bake. THIS recipe is the healthiest I could find for a basic chocolate chip cookie.
2) Cream Cheese Pound Cake
Martha Stewart has a fabulous recipe HERE. I will serve it with fresh fruit.
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