Menu Plan Monday

Monday:
Chris requested BBQ Chicken Pizza for dinner tonight. It's going to require a quick trip to the grocery store on my way home from work tonight to pick up a few things, but he doesn't request things very often, so we're going with it. :)


Tuesday:
Crockpot shredded chicken tacos and maybe some Cafe Rio dressing.


Thursday:
Homemade Chicken Rice Soup (using some chicken held over from Tuesday).



Incidentally, if you're looking for an AMAZING breakfast recipe, try this Banana Foster French Toast recipe. We had Sunday dinner at Julie's yesterday, where we had sausage egg casserole and this French toast. Delish! So delish I had to work it off at the gym this morning.

While I'm on the subject of breakfasts, I should post my favorite oatmeal pancake recipe I got from my friend Elisa at work. I make it some nights when Chris is at school and I'm just cooking for myself (he's not too big on "sweet" breakfast foods). It's surprisingly yummy and healthy.

Oatmeal Pancakes
2 eggs
1/2 c. cottage cheese
1/2 c. milk
1/2 c. oats
1 tsp oil
1 tsp cinnamon (or to taste)
1/4 c. flour (all purpose or wheat)

Combine milk and oats and heat in microwave for 1 min. Let soak until oats have fully absorbed the milk. Beat eggs, cinnamon, and oil in a separate bowl. Add in oats, mix. Add in flour, mix. Cook in a frying pan on medium to low heat.

Upcoming Coupon Class!

The next coupon class will be

Tuesday, March 10th
at 7:00 PM in Cottonwood Heights, UT!

We will be discussing:
-Where/how to get coupons
-How to organize coupons
-Coupon basics
-Drugstore rebates
-How to use Slavetosave to save you money!

The cost is $10 at the door, and we will have some fun prize drawings and yummy treats. If you've been wanting to start saving the Slavetosave way but haven't yet -- COME! Don't be shy, just grab a friend and come get started! We have a lot of fun at these parties, and none of us bite!

To RSVP, either leave me a comment with your email address (so I can send you the address/details) or email me at slavetosave@gmail.com! See you there!

What a cute goof

I just found this picture of Chris on my phone from December.

Yes, he is wearing my coat.

Menu Plan (Wednesday)

Oh dear, I'm so behind! My excuse for the lateness of the menu plan this week is that we don't really have one. Here's the story.

I ordered some Omaha Steaks for Chris's birthday in December and we absolutely loved them. They come with a cooking guide for each type of meat (chicken, beef, pork) and you can cook them from the frozen state. No thawing! That's my kind of meat. I was amazed at how juicy and flavorful they were!

A few weeks ago Omaha Steaks sent me a $20 gift card to use on my next order, so we waited for a good sale and then bought some more with the gift card! Thus, the menu plan for this week is to eat a ton of things from our freezer to make room for another truckload of Omaha steaks! (My little freezer is liable to explode.)

Monday:
Free Quiznos subs (I know, I know, it's not from the freezer. But it was free!)

Tuesday:
Grilled Omaha Steak hamburgers (from the first order) and potato skins.

Thursday:
It's going to be a mish mash of whatever else I can find in the freezer and thaw. I know I've got some homemade baked beans and some shredded taco meat. This could make for some interesting combinations tonight!

What I found in the medicine cabinet at work...

I opened the medicine cabinet at work last week, looking for some Tylenol to ease my headache. Instead, I found this...

The weirdest part? It was empty.

Menu Plan Monday

...err, Tuesday.

Monday:

Cream of Asparagus Soup (from Fix, Freeze, Feast)
Makes about 8 cups.

2 lbs fresh asparagus, cleaned and fibrous ends snapped off
4 cups chicken broth
1/4 cup chopped onion
1 large carrot, cut into 2-inch pieces
1 cup heavy cream
1 tsp salt
2 one-quart freezer bags or 1 one-gallon freezer bag

Place asparagus in a large shallow pan with just enough water to cover. Bring to a boil Reduce heat and simmer for 4 minutes. Drain water, reserving 1 cup. Cut asparagus into 2-inch pieces and set aside. Return reserved water to pan. Add broth, onion, and carrot and simmer until vegetables are soft, about 10 minutes. Put broth, vegetables, and asparagus in a blender; blend until smooth (some small chunks of asparagus are okay). Stir in cream, salt, and pepper. Cool. Divide cooled soup evenly between two 1-quart bags, or pour into 1-gallon bag. Seal and freeze. To Enjoy: Completely thaw one bag in the refrigerator. Reheat soup in a medium saucepan over low heat.


Tuesday:

Grilled hamburgers from the freezer with green salad and pears.


Friday:

Crescent-Wrapped Drumsticks (link)
8 chicken drumsticks
1/4 cup butter
1/2 cup BBQ sauce
1 pkg Pillsbury crescent rolls
1 egg, lightly beaten
2 tsp grated parmesan cheese
2 tsp Italian seasoning
2 tsp sesame seeds, toasted

Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks and bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170°, turning occasionally. Remove chicken from pan; cool slightly. Separate crescent dough into eight triangles; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with Parmesan cheese and Italian seasoning. Place meaty portion of each drumstick at the tip of each triangle , with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds. Bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°.

Moving my deal posts

I've decided to move my deal posts to a separate blog. That way I can share even more deal posts (over there) and even more Spencer family happenings here!

Here's my new deal blog, so you can book mark it!