So, I fell off the “no extra shopping” wagon for just a minute last week. I did go to Target and spent about $4 on their 90% off Christmas clearance. But I used my personal “blow” money, so it didn’t come out of our budget. Let’s hope I do better this week!
Grocery Spending: I spent $36.91 at Publix. I didn’t think I was going to keep it under $40 because my original total was almost $50, but my coupons helped quite a bit. I cheered out loud at the total and both the checker and the guy behind me in line gave me a strange look. Hey, saving money is exciting!
Here’s my Menu Plan for the week:
Note: Hubby is traveling Monday through Wednesday this week, and when he is gone, I tend to cook more “kid friendly” meals. Also, my kids LOVE broccoli so we have it all the time. It’s a dream come true for mommy.
Sunday lunch: Ham, broccoli and rice, pineapple
Monday: Salmon with dill in foil packets with broccoli and carrots (recipe below)
Tuesday: Corn dogs and fruit (I have a book club meeting, so it will be really simple!)
Wednesday: Crescent roll “ring” with cut up ham, broccoli, cheese and dijon mustard mixture inside (this is an old Pampered Chef recipe)
Thursday: Lemon Chicken Pasta and salad
Friday: Pot Roast in the crockpot with potatoes and carrots, homemade bread
Saturday: Dinner out (instead of going out last Saturday, we ended up staying in to watch the Titans and grill steak (from the freezer).
Salmon with Dill in Foil Packets (super easy)
For those of you on Weight Watchers, this is from a WW cookbook and it is 8 points.
4 leaves Romaine Lettuce
4 large mushrooms, sliced (optional)
4 salmon fillets
1/8 tsp salt
1/8 tsp pepper
pinch cayenne (optional)
1 pound asparagus and peas OR use squash and zuchinni OR use baby carrots and broccoli
1/2 cup white wine
1/2 cup low sodium chicken broth
Pinch of Cayenne or Sprinkle of Dill
Preheat oven to 400. Spray 4- 12X12 foil rectangles with cooking spray. Put lettuce and mushrooms on the foil; top with salmon fillets. Sprinkle the salt and pepper and cayenne. Arrange the vegetables on top and around the fillets. Pour 2 tablespoons of wine and 2 tablespoons of broth over each fillet. Fold the foil into packets, making a tight seal.
Place the packets on a baking sheet. Bake until the salmon is just opaque in the center, about 20 minutes. Open the packets and carefully pull the lettuce leaves from under the mushrooms and discard. Serve. I will actually just make one packet tomorrow night for me and the kids, using 1/2 the ingredients above and one big piece of salmon.
