Challenge! Still going strong and eating PASTALAYA!!!!

I have not been blogging daily, but we have been keeping up with our challenge. The key really is planning a weekly menu and sticking to it. This week, I did have to get "real" groceries, since Tuesday ends my 21 days, but I managed to still come out pretty well. And I have a cleaned out pantry!

Tonight's planned supper was homemade pastalaya! If you have no clue, it's pasta jambalaya. I have made it using Zatarains' mix before, but never from scratch. It came out really good.

Pastalaya
1 lb. smoked sausage, sliced1/2 lb. boneless, skinless chicken, diced
2 cloves garlic, chopped
1 large white onion, chopped
1/4 green bell pepper, chopped
3 green onions, sliced
1/2 can tomato paste
2 cups water
3 shakes Worcestershire sauce
2 chicken bouillon cubes
Crystal hot sauce
Chili powder
Thyme
Black Pepper
1/2 box whole wheat pasta
Brown the sausage, add chicken to skillet, cooking til browned. Add veggies, cook until dark and soft, stirring often. Remove chicken and veggies from skillet. Return skillet to heat, add tomato paste and brown over medium heat. Stir in the water, Worchestershire and Crystal. Stir in bouillon cubes until dissolved. Season.
Boil pasta. Drain well and return to hot pot to dry it out a bit. Pour the hot sauce over the pasta and stir well. Let set about 5 mins, covered, for pasta to absorb the sauce.




Now that my 21 days are almost out, I want to focus more on meal planning. In the end, it really pays to plan ahead and shop according to sales. It also cuts down on the impulse buys when you run to the store for that one crucial ingredient and leave with $50 worth of stuff that looked good.

Some impulse shopping is great. On Friday, I got lots of meat marked down at Winn-Dixie in Hammond, much of it cheaper than the good sales. While I had my list and menu, I was able to be flexible, Instead of getting the split breasts for Buy One, Get One Free, I opted for a pack of boneless thighs and a package of leg quarters. I can still stick to my planned menu, but I spent HALF of what the "good deal" split breasts would have cost. SCORE!

Day 12 and 13; Playing catch up

I did not abandon my mission, only my daily blogging.

Saturday, Wayne was out of town all day, so I made life easy and heated up a take-and-bake pizza I had gotten at Wal-Mart on Friday.

Sunday, I made a huge pantry dent! Breakfast was banana nut pancakes, made with pecans from the freezer and the giant box of Bisquik my mom sent over a few weeks ago. Lunch was grilled cheese and canned ravioli. I made a quick pasta and bean salad from the pantry.

1 can chickpeas, drained and rinsed
1/2 jar artichoke hearts
1 serving pasta, cooked and drained under cool water
2 sliced green onions
1/2 pint cherry tomatoes
fat free Italian dressing

Just mixed it up and let it sit overnight for a quick lunch or snack.

I made refried beans from a 1/2 lb. of pintos that have been sitting in the pantry and a can of ready-made refried beans. We had burritos for supper!

Day 11: Beef Stroganoff... or something like it

Fast dinner tonight, using up some staples hanging around in the pantry. It came out really good! Wayne said he liked it and Logan ate 3 servings.

I had set aside some of last night's London broil, thinly sliced, for tonight. I tossed it in flour, salt and pepper, stir fried in a little oil and butter. I added a small chopped onion. When it browned, I added half a carton of chicken broth and whisked until it thickened. Stirred in 1 can cream of chicken soup and 1/2 c. sour cream. Served over macaroni with peas on the side.

I went "big grocery" shopping today and only spent $76! Mostly, I got perishables and Daniel's foods, like cheese and juice. But YAY!!!! Drastic cut in the cost of feeding our family!

Day 10: Wayne's Birthday Supper, with an Ugly Salad and Canned Beans

Happy 30th birthday to my husband, Wayne!

Wayne is a w-e-i-r-d-o that doesn't like cake, so he requested a banana pudding instead. I was happy to make one; no lighting the oven and heating up the house! Banana pudding is always good. And it looks so pretty layered in my trifle dish.



I made a London Broil that I fished out of the freezer. Since it was pretty big, I trimmed off about 1/3 of it into thin strips for Beef Stroganoff tomorrow night. London Broil is buy one, get one free at Winn Dixie at least once a month and it's fast and easy on the grill. Just marinate it for a few hours, sprinkle with Montreal Steak Seasoning and grill.





Wayne loves bean salad, so I made some with what we had on hand. This is our low-fat knock-off of the corn-bean medley from the bbq restaurant I worked at for years.

Commentary on canned beans; debate continued from Monday.
Canned beans have their own wonderful place in the pantry. They are the perfect texture for quick dishes, like salads, stir-fries and chilis. Perfect quick protein for lunches and snacks, always there and ready!

Corn-Bean Medley
1 can each red, black and pinto beans,
drained and rinsed
2 c. frozen corn, thawed5 green onions, thinly sliced
2 garlic cloves, minced
2 Tbsp olive oil
3 Tbsp. roasted red pepper strips, chopped
Italian dressing (we use fat free)






Mince garlic, cover in oil and heat in the microwave for 45 secs. Combine beans, corn, onions and peppers. Mix well. Add olive oil and garlic. Pour in just enough Italian dressing to coat. Best made the day before.


This broccoli salad looks disgusting. If I tell you it's amazingly good and then tell you what's in it, you'd never believe me. It is really, really incredible! Give it a try at least once.

Ugly Broccoli Salad
2 stems broccoli (one bunch),
chopped into small florets
5 slices bacon, cooked crisp and chopped
1/2 small red onion, diced
1/4 c. sunflower seeds
1/2 c raisins
Mix in a large bowl.

Dressing:
1/2 c. good mayo, like Hellman's
3 Tbsp white vinegar
3 Tbsp sugar or Splenda
1 c. fat free plain yogurt

Wisk together and pour over salad. Combine well and refrigerate at least 4 hours.



Daniel and Logan made this special present for Daddy's birthday! Daniel painted it and they both put a hand print on it.

Day 9: Skillet Beefy Cornbread Bake

This was not bad!I combined a few recipes that I use regularly and made them even easier by baking the casserole in the cast iron skillet that I sauteed the meat and veggies in. Make sure to spray the skillet well with nonstick spray so the topper does not stick.

Beefy Cornbread Bake
Filling:
1/2 lb. ground beef
1 med white onion, chopped
1 clove garlic, chopped
minced jalapeno (or canned green chilis would work)
1 can Rotel, undrained
1 can beans, drained and rinsed (I used dark red, but black or pinto would be great!)
1/2 can tomato paste
1 c. jarred salsa
3/4 c. water
1 packet taco seasoning or cumin and chili powder2 c. Mexican style cheese (reserved)

Saute meat with onions, garlic and jalapeno until meat is cooked through and veggies are soft. Add the tomato paste, Rotel, salsa and seasoning. Combine. Add the beans and water. Blend until smooth. Let simmer for 15 mins while you make the topper.
Preheat the oven to 375.


Cornbread Topper:
1/2 recipe cornbread batter or one box Jiffy, prepared as directed
2 green onions, sliced
1 Tbsp minced jalapeno

Stir onions and jalapeno into batter.

Top hot filling with 2 cups of cheese. I was distracted by double-kid meltdowns and forgot, so I just put the cheese on top. It would be much better layered inside. Immediately pour batter over cheese and pop entire skillet into the oven. Bake for 25mins, until cornbread is cooked through and browned.

Serve with green salad on the side.

Day 8; Cabinet Spaghetti and Sauce

Easy, easy, easy today. Browned 4 ozs of ground beef, 4 ozs of chicken italian sausage and an onion, added a jar of Paul Newman's Marinara, one can of fire roasted tomatoes and 1 itty bitty can plain tomato sauce. Let it simmer for a few hours, seasoned and served with pasta and a side of broccoli.







Baby Logan loves it. He eats like Cookie Monster; looks at it..... and then..... nom nom nom nom nom!




















Eliminated;
beef, Italian sausage, 1 can each tomato sauce and roasted tomatoes, 1 jar spaghetti sauce, dry pasta, frozen broccoli

Day 7; The Eternal Debate.... Beans?

Dried or Canned?

In my opinion, both. There are great uses for both. Today, the saga of dried.

It's Monday in Louisiana, and many families sit down to a hearty meal of beans and rice. We do practically every week. It's tradition, a cool regional and cultural quirk that I like incorporating into our lives and, hopefully, passing on to my kids. Traditionally, beans were made of Monday because Monday is "wash day" and beans required little babysitting. The women folk could get their work done and the pot of Monday beans needed only to be stirred now and then. I paired the beans with white rice and garlic-cheese biscuits tonight.

I have my recipe for white beans posted. Basically, any bean can be used. We mix it up; red, white (navy beans) and tonight, baby limas. The meats can be alternated; smoked sausage, ham, tasso, a bit of bacon. But for creole beans and rice, dried beans only.

Yet another debate; long or quick soak? Honestly, whatever you get to. I try to plan ahead and soak the night before. If I forget, whatever. Quick soak works just as well.

Stove or Crock Pot; I find the stove-top beans are thicker and creamier. But, the Crock Pot beans don't even have to be stirred, a great convenience for working folk. So, again, a draw.

Creole beans are cheap. For less than $6, you can get the fixings for a whole pot of beans, enough for 6 large servings! And they freeze well! Win!

Eliminated:
1 lb baby lima beans, rice, bisquick, 2/3 pack Richard's smoked sausage (leftovers from breakfast on Saturday)

Later this week, the allure of canned.