Almost Rice A Roni

A mom with a lot of mouths to feed and not much money,I created a few trick. My favorite is ALMOST RICE A RONI.

My family loves the stuff. I could buy 1 box but needed more.

ALMOST RICE A RONI
1 BOX OF YOUR favorite flavor Rice A Roni
1 additional cup rice or small pasta. Fix according to box instructions adding the additional 2 cups of water for the rice. Also add bullion or the flavoring paste to taste. They will never know!

Rainy Day Soup

I keep a large plastic container with a sealed lid in my freezer and as I finish a meal cleanup, I pour those last bits of canned/cooked vegetables, broths and vegaetable juices into the freezer container.

When the container is filled (or it rains, whichever comes first! ) I place the combined items in a large dutch ove. I add browned ground beef or turkey, any leftover cooked meats, a jar of my homemade tomato juice/stewed tomatoes/canned tomatoes, along with a can of chicken or vegetable broth and let simmer.

After contents are at room or warm temperature, I add a can of pinto beans, chopped onion, celery, carrotes, and fresh potatoes (chopped) and bring contents to a boil. Turn down mixture and let simmer together till fresh veggies are tender.

I then add Italian seasonig, S & P to taste, and before serving, add a slice of Velveeta cheese to soup. Add hot biscuits and you’re good to go! Frugal, fast and fun to share!

Quick Pizza

The kids love this, it’s cheap, quick and easy.

  • Flour Tortilla
  • Spaghetti sauce
  • Mozzarella cheese (or whatever you like)

Bake at 400 until cheese melts, enjoy

Spice Cake

2 cups of flour self-rising
2 cups of sugar
Jar of apple blue berry baby food
cup of walnuts
3 eggs
cup of oil
2 teaspoons of cinnamon

Mix together and bake at 350 until knife comes out clean.

“Porky Pine Meatballs”

Here is a good recipe for ground beef.

2 lbs. ground beef
3/4 C. uncooked white rice
1/2 C. diced onion
1/2 C. diced green pepper
1 Bottle (18 oz.) your favorite BBQ sauce
1 C. water
Directions:
1. Preheat oven to 375 degrees
2.. Mix ground beef, onion, green pepper & rice together.
3. Form into walnut sized meatballs
4. Put them in a greased 9″ x 13″ baking pan. You may need 2 pans.
5. Mix BBQ sauce & water, pour over meatballs.
6. Cover and bake for 30 min. Then uncover and turn the meatballs over. Add more water if it looks dry. Recover & bake again until done, maybe 15-20 minutes more.
Good with green salad.

Angel Food Menus – 2009 Menus and Shopping Lists

Note – Angel Food boxes for the month are usually delivered toward the end of the month, so any given month’s menus are usually not posted until close to delivery time.

In Other Words… You will use February Menus throughout March, March Menus throughout April etc.

2009 Menus and Shopping Lists

December Menus and Shopping Lists (use in January -  see note above)
November Menus and Shopping Lists (use in December -  see note above)
October Menus and Shopping Lists
(use in November – see note above)
September Menus and Shopping Lists (use in October – see note above)
August Menus and Shopping Lists
(use in September – see note above)
July Menus and Shopping Lists (use in August – see note above)
June Menus and Shopping Lists (use in July – see note above)
May Menus and Shopping Lists (use in June – see note above)
April Menus and Shopping Lists
(use in May – see note above)
March Menus and Shopping Lists (use in April – see note above)
February Menus and Shopping Lists (use in March – see note above)
January Menus and Shopping Lists (use in February – see note above)

August 2009 Angel Food Menus and Shopping Lists

Please Note – July Angel Food Menus are delivered in August, so you will actually be using them throughout August.

The four weekly menus are based on the food items provided by Angel Food Ministries in August which include:

  • 1.5 lb. Ribeye Steaks (4 X 6 oz.)
  • 3 lb. IQF Split chicken Breast
  • 1 lb. Boneless Center Pork Chops
  • 2 lb. Mac & Beef Dinner Entree
  • 1.5 lb. Breaded All White Meat Chicken Nuggets
  • 1 lb. 80/20 Lean Ground Beef
  • 1 lb. Bake or Fry Fish Sticks (32 sticks)
  • 1 lb. Frozen Corn
  • 1 lb. Frozen Baby Lima Beans
  • 1 ct. Cello-Wrapped Iceberg Lettuce
  • 2 lb. Sweet Potatoes
  • 15 oz. Pork and Beans
  • 1 lb. Rice
  • 32 oz. 2% Shelf-Stable Milk
  • Dozen Eggs
  • Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Fish Stick Supper

Monday
Chili Tortilla Stack

Tuesday
Country Chicken Breasts

Wednesday
Ribs and Limas

Thursday
Pasta Italiano

Friday
Skewered Pork

Saturday
Ribeye Steaks

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 2

Sunday
Mac and Beef Dinner Entrée

Monday
Burger and Veggie Packets

Tuesday
Turkey and Pasta Casserole

Wednesday
Caribbean Chicken and Sweet Potatoes

Thursday
Beef in Pita Pockets

Friday
Chicken and Vegetables with Dumplings

Saturday
Smothered Pork Chops

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 3

Sunday
Kung Pao Beef

Monday
Chicken Supreme

Tuesday
Ham and Broccoli Dinner

Wednesday
Tuna Tetrazzini

Thursday
Pasta and Bean Skillet

Friday
Chicken and Strata Divan

Saturday
Pork Casserole

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 4

Sunday
Fiesta Taco Casserole

Monday
Grilled Honey Mustard Pork Chops

Tuesday
Chicken and Rice Casserole

Wednesday
Cheesy Lasagna

Thursday
Easy Southwestern Stroganoff

Friday
Italian Spaghetti Meat Sauce

Saturday
Fried Chicken and Creamy Gravy

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Fried Chicken and Creamy Gravy

Makes 6 servings

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 1/2- to 3- pound cut-up broiler-fryer chicken
  • Vegetable oil
  • Creamy Gravy (below)
  • CREAMY GRAVY:
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth or water
  • 1/2 cup milk
  • Salt and pepper to taste

1. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture.

2. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat until hot. Cook chicken in oil until light brown on all sides, about 10 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done and juices of chicken run clear, about 35 minutes. If skillet cannot be covered tightly, add 1 to 2 tablespoons water.

3. Remove cover during the last 5 minutes of cooking to crisp chicken. Remove chicken; keep warm. Prepare Creamy Gravy; serve with chicken.

For Creamy Gravy
1. Pour drippings from skillet into bowl, leaving brown particles in skillet. Return 2 tablespoons drippings to skillet. Stir in flour.

2. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce, if desired. Stir in salt and pepper.

Italian Spaghetti Meat Sauce

Makes 4 servings

  • 1 pound ground beef
  • 1 cup onions, chopped
  • 1 clove garlic, crushed
  • 3 1/2 cups tomatoes, whole, peeled
  • 2/3 cup tomato paste
  • 1/2 cup water
  • 1/2 cup mushrooms, sliced, and liquid
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Brown ground chuck with onion and garlic in large saucepan. Drain off fat. Put in crockpot with remaining ingredients. Stir to break up tomatoes. Cook all day in the crockpot on LOW setting. Stir occasionally.

Serve over hot cooked pasta.

Easy Southwestern Stroganoff

Makes 4 servings

  • 1 pound ground beef
  • 1 cup water
  • 1 (16-ounce) jar thick-and-chunky salsa
  • 2 cups uncooked wagon wheel pasta (rotelle) (4 ounces)
  • 1/2 teaspoon salt
  • 1/2 cup sour cream

1. Cook beef in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until brown; drain.

2. Stir water, salsa, pasta and salt into beef. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.

3. Stir in sour cream. Cook just until hot.

Cheesy Lasagna

Makes 12 servings

  • 1/2 cup margarine or butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 cups milk
  • 1 cup shredded Swiss cheese (4 ounces)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1/2 cup grated Parmesan cheese
  • 2 cups small curd cottage cheese
  • 1/4 cup snipped parsley
  • 1 tablespoon snipped fresh or 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1 teaspoon snipped fresh or 1/2 teaspoon dried oregano leaves
  • 2 cloves garlic, crushed
  • 12 uncooked lasagna noodles
  • 1/2 cup grated Parmesan cheese

1. Heat oven to 350°.

2. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and 1/2 teaspoon salt. Cook, stirring constantly, until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3. Stir in Swiss cheese, mozzarella cheese and 1/2 cup Parmesan cheese. Cook and stir over low heat until cheeses are melted. Mix remaining ingredients except noodles and remaining Parmesan cheese.

4. Spread 1/4 of the cheese sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 4 uncooked noodles. Spread 1 cup of the cottage cheese mixture over noodles; spread with 1/4 of the cheese sauce mixture. Repeat with 4 noodles, the remaining cottage cheese mixture, 1/4 of the cheese sauce mixture, the remaining noodles and remaining cheese sauce mixture. Sprinkle with 1/2 cup Parmesan cheese.

5. Bake uncovered until noodles are done, 35 to 40 minutes. Let stand 10 minutes before cutting.

Chicken and Rice Casserole

Makes 8 servings

  • 3 pounds broiler-fryer chicken, cut into parts
  • 1 onion sliced
  • 1 tablespoon salt
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup long grain rice uncooked
  • 1/2 cup butter
  • 1 cup mushrooms sliced
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 cup cream heavy
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano crushed
  • 2 tablespoons green onions, sliced
  • 1 cup cheddar cheese, shredded

Wash chicken parts. In large kettle cook chicken parts in enough water to barely cover chicken; add sliced onion and 1 tablespoon salt. When chicken is tender, drain; save broth. Remove bone and skin from chicken pieces; cut into pieces and set aside. In medium saucepan bring 2 cups water to boil, add 1 teaspoon salt; stir in rice, reduce heat; cover and cook 25 minutes.

Meanwhile, in medium saucepan melt butter (or margarine) over medium heat; add sliced mushrooms; cook and stir until lightly browned. Sprinkle flour over mushrooms and gently stir. Add 3 cups reserved chicken broth; cook and stir until smooth and thick. Add cream and seasonings. Spoon cooked rice into 3-quart casserole; top with chicken, then with sauce. Sprinkle with sliced green onions and cheese. Bake at 400 degrees F. for 20 to 30 minutes.

Grilled Honey Mustard Pork Chops

Makes 4 servings

  • 1/4 cup honey
  • 2 tablespoons Dijon style mustard
  • 1 tablespoon orange juice
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon white wine or regular Worcestershire sauce
  • Dash of onion powder
  • 4 boneless pork loin chops, 1/2 inch thick (about 1 pound)

1. Mix all ingredients except pork.

2. Cover and grill pork 4 to 5 inches from medium coals 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is tender and slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.

Fiesta Taco Casserole

Makes 6 servings

  • 1 pound lean ground beef
  • 1 (15-ounce) can spicy chili beans, undrained
  • 1 cup salsa
  • 2 cups coarsely broken tortilla chips
  • 1/2 cup reduced-fat sour cream
  • 4 medium green onions, sliced (1/2 cup)
  • 1 medium tomato, chopped (3/4 cup)
  • 1/2 cup shredded cheddar cheese or Monterey Jack (4 ounces)
  • Tortilla chip, if desired
  • Shredded lettuce, if desired
  • Salsa, if desired

Heat oven to 350°. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stir-ring occasionally, until brown; drain. Stir in beans and salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

Pork Casserole

Makes 14 servings

  • 2 pounds pork steaks cubed
  • 1 onion medium, minced
  • 2 cups celery diced
  • 1 green bell pepper minced
  • 1/4 pound mushrooms fresh, sliced
  • Vegetable oil (optional)
  • Salt and freshly ground pepper to taste
  • 1 2-ounce can pimiento drained and minced
  • 1 10 1/2-ounce can cream of mushroom soup
  • 1 10 1/2-ounce can cream of chicken soup
  • 1/4 cup water
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1 8-ounce package pasta shells cooked and drained
  • Chow mein noodles

Brown meat; add onion, celery, green pepper, and mushrooms. Sauté in meat juices until vegetables are limp, adding vegetable oil if needed. Add salt and pepper to taste. Mix in pimiento, soups, water, soy sauce, and sugar. Add macaroni to meat-vegetable mixture. Pour into a 9 x 13-inch greased casserole or 2 8-inch square casseroles and top with chow mein noodles. Cover with foil and bake in a preheated 350° F oven for 1 hour. Remove foil and bake 15 minutes to crisp noodles.