GAME DAY! NFL officially starts the regular season… wOOt! We will be eating dinner in front of the tv tonight. I was never really a big football fan… but things have changed, and my fantasy team has made me like football even more. Well fantasy, and Clay Matthews.
Today was another pretty cheap day for menu planning! I love these days, they make me feel like I am doing it right. Our meal for dinner used the 3rd bag of leftover chicken, and some stock that I made from the bones. Making chicken stock from leftover bones saves you money, and is a great way to ensure that you get every dollar out of what you buy. Our menu today consisted of:
Oatmeal and apple sauce
Chicken pozole verde, rice and corn
While making dinner, I realized that I forgot to buy, and add hominy to my list, so I ended up just using frozen corn in the pozole verde instead. I didn’t add any extra corn to the meal because of this addition. This kept the cost of the meal about the same.
Oatmeal and Apple Sauce – $1.96
oatmeal – freebie
apples (2 lbs) – $1.96 (I made enough apple sauce for the month, and froze half of the batch)
Eggs In A Hole – $0.75
3 Sliced of Bread – $0.29
3 Eggs – $0.39
1 tbsp Butter – $0.07
Salt – freebie
Chicken Pozole Verde, Rice – $1.58
Chicken – free
Chicken Stock – free
4 tomatillos – $0.26
1 jalapeno – $0.03
½ cup cilantro – $0.16
4 cloves garlic – $0.10
1 small onion – $0.24
1 cup frozen corn – $0.34
rice – $0.45
Recipes From Today’s Menu:
Crock Pot Apple Sauce
2 lb apples, peeled and cored
2 tbsp brown sugar or honey
¼ cup water
- Cut apples into big chunks and place in crock pot
- Add honey or brown sugar and water and give a quick stir
- Turn crock pot on low and cook for 8 hours
- Once cooked, used an immersion blender, and puree to desired texture.
Eggs In A Hole
Salt and Pepper
- Use a cup, and cut a hole in the center of bread. Remove bread circle.
- Melt butter in a non-stick skillet. Once melted, place bread in the middle, and shake around in the pan, until coated with butter. Flip, and do the same to the other side.
- Once both sides of the bread are coated in melted butter, crack one egg in the hole.
- Cook until firm, and flip
- Continue cooking until desired doneness.
- Don’t forget to fry up your bread circle in the pan as well!
- Serve with bacon, or sausage!
Chicken Pozole Verde
7 cups chicken stock
4 chicken breast halves with skin and bones
1 lb tomatillos, husked and halves
2 jalapenos, seeded and quartered
2 garlic clove, crushed
1 small onion, quartered
½ bunch cilantro
1 tbsp oregano
3 cans hominy, drained
salt and pepper
- Bring chicken stock to a boil. Add chicken, skin side down and simmer for about 25 minutes. Transfer cooked chicken to a plate, and shred the meat.
- In a blender, make a green salsa by blending tomatillos, jalapenos, cilantro, onion, garlic and oregano. Add 1 cup of the cooking liquid, and continue pureeing until smooth.
- In a large deep skillet heat 1 tbsp oil until shimmering and add tomatillo mixture. Cook for 10-15 minutes or until deep green.
- Add hominy and chicken and bring to a simmer.
- Cook until the hominy is heated through. Season with salt and pepper
- Serve with tortilla chips, and lime wedges in deep bowls. Garnish with avocado and sour cream.
|Lunch||French onion soup|
|Dinner||Steak fajitas, rice|