Menu and OCD'ness!

I am going to try really hard to start making a weekly menu and posting it to my blog. I will also try to include recipes on most things.

Monday: Chick-Fil-A to support Destiny Church
Tuesday: Island Jerk Chicken, rice pilaf, carrots
Wednesday: Cheesy Beef Tostadas, corn, fruit salad yummy yummy
Thursday: Butter Chicken over egg noodles, green beans, french bread
Friday: Pizza and salad (my little girl is 12 today!)
Saturday: Spicy Dr. Pepper Shredded Pork on buns, homeade french fries and coleslaw

I try to stick to a weekly menu and I try to stay on budget while grocery shopping. I'm pretty OCD when it comes to my shopping list. I even categorize it by the aisles. I have a slight problem!

Anyways, I already had Frozen Chicken (tenderloins and breasts) and Ground Beef in the deep freeze, so all I had to do was lay that out to thaw. I didn't have to buy any spices (which can cost a lot! Hello Ground Coriander was like $11 and I only needed 1/4 tsp for the Butter Chicken). But since I have become friends (ok obsessed, stalking, whatever) with Ree, aka The Pioneer Woman, I have bought more spices then I know what to do with. So I just had to buy a few things...like a Pork Butt, chipolte peppers, dr. pepper, peppercorn ranch, egg noodles, and some fresh veggies and herbs. I only spent about $60 on the items I needed to buy!

I just wanted to give you a little peek into my fridge and pantry once I unloaded the groceries. Some call me crazy...I call myself organized. Haha!

I recently have heard of something called E-Mealz and it is $5 a month and the website says this:

"E-Mealz has been created to provide a kid-friendly and family-uniting meal planning resource for busy Moms and frugal family cooks. E-Mealz will help you to save time, money and make time for family with delicious weekly dinner menu plans everyone will love."

I think I will be hooked. I am going to try this out for 3 months to see if it helps my family. Dave Ramsey also endorses it. So that should give you an idea that this helps to save money!!

I hope that the 1 person reading this blog finds my menu helpful. And that maybe I can encourage you to cook more also!

P.S. This menu idea came from Amanda over at Torres Tidbits. I don't know her in real life but from reading her blog I have come to the conclusion that she is an awesome girl, momma, and wife.

P.W. is my idol, really!

This is my first time to link up to the RHOK!

I enjoy cooking. I do not enjoy grocery shopping and cleaning up a dirty kitchen. I am a recipe junkie! I think I get this from my grandma, she is a wonderful cook and she also loves recipes. I stumbled across http://www.thepioneerwoman.com/ and I have never looked back. I love Ree, I feel like we are the bestest of friends even though she doesn't even know me. Stalker much, yes I'd say so. Anyways, this is one of her very first recipes I ever made. It is her Italian Drip Beef Sandwiches and it is to die for!! She doesn't cook hers in the crock pot, but I do. I cook it on low for 8 hours, or high for 4 hours. I like it falling apart when I start tearing it up with the fork.

















ITALIAN DRIP BEEF


Prep time: 5 minutes / Cook time: 6 hours / Servings: 10

Ingredients:

• 1 whole beef chuck roast, 2.5 to 4 lbs
  
• 1 can beef consomme or beef broth


• 3 tablespoons (heaping) Italian Seasoning


• 1 teaspoon salt


• 1/4 cups water


• 1/2 jars (16 oz) Pepperoncini Peppers, with juice


• Buttered, Toasted Deli Rolls


• Cheese (I usually do Monterey Jack or Cheddar, or both)

Preparation Instructions:

Combine all ingredients in a heavy pot or dutch oven (this is where I use crock pot instead and cook on low for 8 hours or high for 4 hours!). Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5-6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!**

Remove from oven (or crock pot). With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

YUMMY!!