Today was day five of the June Food Stamp Challenge, and was generally uneventful. I worked until 3:30 P.M. and brought leftover chicken soup with dumplings for lunch. (It took so long to eat, that I hardly had any time to sit in the massage chair. Poor me.)
For dinner I made baked macaroni and cheese that used up four bags/boxes of partially-used pasta, four bread crusts, (for the breadcrumbs) and the ends of two different cheeses. As a side dish, I boiled up the remains of two different bags of frozen peas. It may sound bizarre, but it was actually quite delicious and we all helped ourselves to seconds.
Saturday is dessert night here at casa Wolk-Stanley, and today was no exception. Unfortunately, I’m not here to share the healthy or minimally packaged sweets that graced our house. My husband picked up a big box of Drumsticks ice cream cones, which set him back $5. (He kind of forgot about the food stamp challenge.) I’m much more partial to whatever ice cream happens to be on sale, preferably under $2.50, but I guess I can’t complain, and I certainly didn’t turn down my cone.
I will hit up my local Safeway again before Wednesday, in order to take advantage of their “spend $50, get $10 off coupon” before it expires. Otherwise, we’re good. The pantry is full, the fridge is fit to bust and we’re eating wonderfully tasty meals. All on a food stamp budget. I’m actually thinking we’ll be waaay under budget ($404) for the month and able to give a sizable donation to The Oregon Food Bank.
Katy Wolk-Stanley
“Use it up, wear it out, make it do or do without”
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$5 for Drumsticks?? Oy vey! I recently got some as a treat, for $1 per box.
I followed along on money saving mom’s Eat from the pantry challenge back in January and made a pledge to donate half of my savings to a local food bank. My monthly budget for our family is $400 and my goal was to come in at $300. I only spent $290, under by $110. I sent $55 to a local food bank and decided that the people of Haiti could use the other$55 more than me(the devastating earthquake had just happened).
I am not a huge couponer, but I cook alot and it took alot of dedication and organization for me to come in under that much, but it was worth it. Good Luck!!
Your dinner doesn’t sound bizarre at all. Mac n cheese and frozen peas is one of our favorite staples.
And especially when dessert is a drumstick, that’s a good dinner!
MMMmmmmm drumsticks. Sorry, Homer Simpson just inhabited my body there for a second.
Could you please share your recipe for enchiladas. I have frozen chicken and it should be used soon. Love your blog!
Scribe,
I wish I had some kind of fantastic enchilada recipe to share, but it’s never the same twice.
-Katy
Do you have dessert only one night a week?!
Molly,
There’s often leftovers on Sunday as well.
We started this years ago to deal with the inevitable “What’s for dessert?” Now we can say “It’s not Saturday.” Plus, it makes Saturday a little more special.
-Katy
-Katy
Here’s my 2-for-1 recipe for Chicken Enchiladas & Mexican Chicken Soup; both recipes are very easy:
1. put your skinless chicken parts in a large crock pot. Add an envelope of taco seasoning mix (or add similar spices). Cover with enough water so that there aren’t any dry spots sticking out. Cook on high about 4 hours, or low 8-10 hours.
2. remove the cooked chicken and shred. put the broth in the fridge overnight and skim off the fat the next day. Reserve 1/2 the cooked chicken and the broth for the Mexican Soup. Reserve 1/2 the chicken for the Enchiladas.
Enchiladas:
3. Mix the reserved chicken with some of your favorite salsa and some shredded cheddar cheese. Add in a small can of drained green chilis (optional).
4. Wrap the filling in flour tortillas, put seam side down in a pyrex baking dish.
5. Mix 1 can red enchilada sauce with some sour cream. Pour over the enchiladas and sprinkle some shredded cheddar cheese over the top. Bake in 350 oven until cheese is melted and just starting to brown. YUM!
Mexican Chicken Soup:
6. Add the rest of the reserved chicken to the de-fatted broth.
7. Add in whatever Mexican themed additions you like. I like:
– can of drained, rinsed black beans
– can of drained, rinsed kidney beans
– can of drained corn (or add frozen corn)
– small can of drained green chilis (for extra spice!)
– a few heaping spoonfuls of my favorite salsa
8. heat the soup until warmed, then top with shredded cheese & sour cream (if you like). I serve my soup with corn bread and a nice big salad. YUM!
Dessert night — sounds great — I’d like to do that. Do your boys (all three of ’em) really not eat any cookies or other sweets the rest of the week? Do you have fruit after dinner on non-Saturday nights?