You are here: Home / Weekly Menu / Archive / October 27-31, 2008
Now you can print your Menus4Moms grocery list and visit our Grocery Deals database to find the best deals on the groceries needed for the weekly menu.
Menus4Moms' grocery deals database is powered by MyGroceryDeals, the leading online service delivering grocery deals for local shoppers. Whether you choose to shop several stores for the best prices or simply use the store that has the best price on the most expensive items on the list, this new feature will help you save money.
Homemade Dry Mixes
Make your dry mixes. Buy yeast, flour in bulk;
measure items for several batches. I make
mixes for bread, pizza dough, muffins and cookies.
Saves money and trips to the store.
Nancy P.
Brought to you by mygrocerydeals.com and thedollarstretcher.com
Monday
- Baked Honey Pecan Chicken
- Peas
- Fruit Salad
- Dinner Rolls
Tuesday
- Mandarin Topped Chops
- Couscous
- Broccoli Salad
Wednesday
- Baked Potato Bar
- Salad
Thursday
- Crockpot White Chicken Chili
- Corn Bread with Honey Butter
- Orange Slices
Friday
- Sloppy Joes
- Baked Beans
- Cole Slaw
This week's Grocery List can be downloaded here:
Grocery List for October 27-31 , 2008 - PDF
Grocery List for October 27-31 , 2008 - TXT (for PDAs or text editing)
Shopping List Software format (download shopping list free Windows software)
Find sale prices on the grocery list items with our new Grocery Deals feature (brought to you in partnership with MyGroceryDeals)
Would you like the nutrition data, point values, and meal makeovers for the current menu?
Are groceries getting unaffordable? Our Frugal Mom Menu can help you save money and time on dinner!
(our sponsor)Each weekly menu is designed to be easy to make, time-saving and delicious:
1 |
The menu for the week is summarized on the first page for easy viewing. |
2 |
Menus include recipes and grocery list for 5 nights of dinners. |
3 |
Each meal contains a cost analysis. |
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Each menu includes color photos of many of the featured dishes. |
Listen to what these frugal moms have to say about our menus:
Testimonials With the economy being as it is, I started using the frugal menu about 6 or 7 weeks ago and it has reduced my weekly grocery bill by about 30% or so. With a family of 5, that is a big savings... With all the extra curricular activities we are involved with, it is great that all I have to do is see what is on the menu for that particular day and not have to worry about coming up with something quick. The grocery list is handy to have. I just print it off and head off to Wal-Mart...very little thought involved there....and that is good for me=). My family likes the meals and I find them to be more rounded than what I would come up with on my own and I feel like I am doing better by the rest of the family this way. Thank you so much for your efforts to make my life easier!! Deanna H. I love the frugal moms menu because it helps me to save money on my grocery shopping every week. The shopping list lets me know exactly what I need for the week and I am not overspendign by forgetting things and making extra store runs or buying items more than once. It also gives me new ideas for my family to try. My favorite part is the financial breakdown. I can see what I am spending on food and I can feel good about the food budget for that week. Jennifer J. |
How much is it worth to you to save hours of time each month and possibly hundreds of dollars? The Frugal Mom Menu is worth so much more than you actually pay...
The Frugal Mom Menu only costs $5.00/month, but it can save you 10-20X that amount in food costs and hours of planning and cooking time. Order the Frugal Mom Menu today and get a free bonus, How to Save with Roast Chicken!
Monday Recipes
Notes for Monday:
- We've grilled this chicken before but tonight we are going to bake it. The recipe requires only a few minutes of preparation. However, it tastes great the longer and slower it cooks! So make sure you start your prep at least 1 1/2 - 2 hours before you want to eat. If this is not an option for tonight, make something quick for dinner tonight and enjoy this great recipe over the weekend.
- We are also going to be restocking our freezer tonight so buy as much chicken as you can and bake it all. You will find 6-9 pounds on your grocery list. You can either make extra basting sauce from the recipe below to baste all of the chicken, or you can season the extra chicken you will be using to restock your freezer with other spices (ie. Montreal chicken Seasoning or Adobe). Keep out the amount you will need for tonight's meal and cool, cube and freeze the remaining chicken. Make sure to label your freezer bags.
- Thanksgiving is fast approaching here in the US. Don't forget about your holiday planning. If you have not yet seen the article on the Menus4Moms.com homepage that I mentioned last week, be sure to check out 2008 Holiday Timetable: Get a Jumpstart on Holiday Planning by Marilyn Moll of The Urban Homemaker. This week is "Baking Week". Marilyn reminds us to "set aside the time needed to complete holiday goodie making. Make lists of toys, books, and clothes that children would enjoy and keep the list handy for telling family members who ask what they would like."
Baked Honey Pecan Chicken
- 3 - 4 lb split chicken breasts
Basting sauce:
- 1/4 cup butter or margarine
- 2 T. lemon juice
- 2 T. water
- 1/2 t. Worcestershire sauce
- salt and pepper
Honey-Pecan Sauce:
- 3 T. honey
- 2 T. butter or margarine, melted
- 2 T. chopped pecans, toasted
- 2 t. lemon juice
Prepare Honey Pecan Sauce by mixing all ingredients together.
Spray bottom of a 9x13 baking dish with vegetable oil. Preheat oven to 275°F. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken in baking dish, skin sides up, and mop or brush basting sauce over chicken. Bake chicken 25 to 35 minutes; mop with basting sauce. Cover and bake 35 to 45 minutes longer, mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.
Serve chicken with Honey-Pecan Sauce.
Buttered Peas
Fruit Salad
Dinner Rolls
Tuesday Recipes
Notes for Tuesday:
- Couscous, a staple grain in many North African countries, is a coarsely ground semolina pasta. You can find boxed couscous, both flavored and unflavored, near the rice in your grocery store. If you haven't had couscous before, give it a try. Just follow the directions on the box. My kids love it but be warned...my toddler makes a total MESS eating couscous!
- Plan ahead...the broccoli salad is best when chilled.
Mandarin Topped Chops
- 6 pork chops (we like boneless thin pork loin chops but any cut works)
- 1 tbsp oil
- 1 can (11 oz.) mandarin oranges, drained
- 1/2 tsp ground cinnamon
- pepper to taste
In a skillet, brown chops on both sides in oil. Top with oranges, sprinkle with cinnamon. Cover and simmer for 25 minutes or until meat juices run clear.
Couscous
Broccoli Salad
- 3 cups fresh broccoli florets
- 3/4 cup cheddar cheese
- 2 T. chopped onion
- 3/4 cup mayonnaise
- 1/3 cup sugar
- 1 1/2 T. red wine vinegar* or cider vinegar
- 6 bacon strips, cooked and crumbled; or REAL bacon bits*
In a large bowl, combine the broccoli, cheese, and onion. Combine the mayo, sugar, and vinegar; pour over the broccoli mixture and toss to coat. Refrigerate at least 4 hours. Just before serving, stir in the bacon.
Wednesday Recipes
Notes for Wednesday: none
Baked Potato Bar
- 6 baking potatoes
- shredded cheddar cheese
- steamed broccoli (from Tuesday; reheat in microwave for about 2 minutes)
- sour cream
- bacon bits
- butter
- any additional toppings your family may like
Spray potatoes with olive oil spray. Coat with coarsely ground salt and pepper. Poke several times with a fork and cook in microwave until centers are hot and tender (start with 6 minutes and go from there). Cut open and mash insides (leave insides in potato). Top with preferred toppings from above or serve plain and let each person top their own from your "toppings bar".
Salad
Thursday Recipes
Notes for Thursday:
- Use chicken from Monday or from the freezer for tonight's meal.
Crockpot White Chicken Chili
- 4 chicken breasts, cubed
- 1 cup chopped onion, cooked (from freezer)
- 2 cloves garlic, finely chopped
- 1 1/2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried leaf oregano
- 1/2 tsp salt
- 1/4 tsp Tabasco sauce
- 2 cans (about 15 ounces each) great northern beans, drained, rinsed
- 1 can (12 to 15 oz.) corn, drained
- 2 Tbsp. chopped fresh cilantro, optional
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.
Cornbread with Honey Butter
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup olive oil
- 1 cup milk
- 1 egg
Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.
Note: if you do not have a cast iron skillet, spray a pan with non-stick spray and mix all of the olive oil into the batter. Do not preheat your pan if it isn't cast iron.
Serve with softened butter that has been mixed with a little honey
Orange Slices
Friday Recipes
Notes for Friday:
- I have doubled the ingredients for Sloppy Joes so that you save half for next week's Sloppy Joe Pizza.
- I have added a bag of onions and 3 bell peppers. Chop and saute these together and freeze all but what you need for tonight's Sloppy Joes. Freeze the extras just like you freeze your onions.
- The cole slaw can be prepared in advance and refrigerated.
Sloppy Joes
Recipe is here. Be sure to double it and save half next week's pizza. Serve over hamburger buns.
Cole Slaw
- 1 bag prepared cabbage slaw*, or homemade shreds
- 1/2 cup mayonnaise
- 1 Tbsp. vinegar
- 2 tsp. sugar or sugar substitute
Combine last 3 ingredients and refrigerate covered until ready to use. Mix with shredded slaw vegetables just before serving.
* Indicates that of the options listed, this item is the one on the grocery list.
