Week 1 Shopping List

2 pounds ground beef

1 pound chicken (any type)
1 package spaghetti or fettuccine
4 large baking potatoes
1 small bag frozen French fries
1 envelope Alfredo sauce
3 cans pinto beans
1 large can Bush’s baked beans, any flavor (HEB grillin’ beans are cheaper)
1 box taco shells (1 bag tortilla chips)
1 package shredded cheddar cheese (or taco blend)
1 package sliced cheese, any flavor
1 container sour cream
4 cans of 10 ct biscuits (get the ones with butter flakes in them)
2 boxes Kraft mac n cheese
2 cans tuna in water
1 jar barbeque sauce, any style
1 bag of chips, any flavor
Hamburger buns (small size)

Fill-ups

1 envelope Spanish rice

1 can fruit cocktail (or your choice)
2 cans green beans
1 bag frozen mixed veggies
1 bag frozen mango slices
1 bag prepped salad of your choice
1 tube of crackers, any style
1 8-oz chunk cheddar cheese
1 bag frozen corn or 1 package (4 ct) corn on the cob
1 envelope sliced pepperoni
1 package sliced mozzarella (or 1 8-oz shredded
mozzarella)
1 small container coleslaw from deli
½ gallon vanilla ice cream
1 small apple pie (frozen or from bakery)
Fresh bananas
 Sunday Grub Grab – go through your kitchen and mark off anything you
already have. Use up any leftovers or freeze things to use in future
recipes.

Go shop and get your list.

Prep some things ahead of time – this includes separating meat into
half pound portions
Monday Tacos or Nachos
You are also prepping for Tuesday’s dinner.

Fill-ups: Spanish rice, Chips / Salsa, Frozen Mango slices

Tuesday Taco Potatoes
You are also prepping for Thursday’s dinner.

Fill-ups: Grilled corn (corn on the cob), side salad, apple pie a la
mode
Wednesday Chicken Alfredo
You can save time by using a Knorr side instead of the fettuccine
option. You are also prepping for Friday’s dinner.

Fill-ups: steamed veggies (green beans), homemade milk shakes

Thursday Potato Patties w/ Baked Beans

Fill-ups: cracker platter, side salad, bananas

Friday Chicken Sliders w/ Chips and Baked Beans

Fill-ups: coleslaw, side salad, fruit salad

Saturday Meatballs w/ Mac n Cheese

Fill-ups: Spanish rice, steamed veggies (green beans), apple pie

Monday Tacos or Nachos
You are also prepping for Tuesday’s and Friday’s dinner.

Fill-ups: Spanish rice, Chips / Salsa, Frozen mango slices

Use 1 pound of ground beef. You will brown the whole pound but
then put ½ aside for tomorrow.
1 can pinto beans
1 envelope Spanish rice
Chips / Salsa (if making nachos)
1 cup mango slices
Shredded lettuce, if wanted for tacos**
Chopped onion**

 Set out the chips / salsa for an appetizer as you are cooking.
 Pour the Spanish rice in a microwave safe bowl, add 2
tablespoons butter and the recommended water amount.
Microwave. Before serving, save ½ of the amount for
Saturday.
 Brown the ground beef and season with salt / pepper /
cumin. Drain the fat off. Set aside ½ of the ground beef for
Tuesday.
 If you are making tacos, smash the pinto beans into a small
skillet with 1/4 cup oil and about 3 tablespoons water and
refry. If you are making nachos, use the beans on your
nachos.
 As you are completing all your cooking, pour 1 cup frozen
mangos into a small bowl to eat as a dessert.

 Keep any leftovers.

Tuesday Taco Potatoes
You are also prepping for Thursday’s dinner.

Fill-ups: Grilled corn (corn on the cob), side salad, apple pie a la
mode

2nd half of browned, ground beef

1 cup frozen corn
1 small bag salad
Dressing of your choice
Left-over refried beans or 1 can pinto beans
Butter and sour cream
Apple pie
Vanilla ice cream
½ package shredded cheddar cheese
Chopped onion **

 Wash, pat dry and then wrap all 4 of the baking potatoes.
If you are using frozen French fries, save this step for
Thursday.
 Bake the potatoes.
 About 20 minutes before the potatoes are done, pour your
salad into your colander and rinse. Divide into 2 small
bowls. Cover one bowl with wrap and save for Thursday.
 Prepare the grilled corn (or microwave the corn on the cob).
The recipe for the grilled corn is on the Fill-ups page.
 Slice the apple pie and place 1 slice on 2 small plates; set
aside
 When the potatoes are done, slit and add the butter, salt
and pepper you want. Top with warmed browned ground
beef, beans, shredded cheddar cheese and sour cream.
 Add 1 scoop ice cream to each pie slice for dessert.
 Wednesday Chicken Alfredo
You can save time by using a Knorr side instead of the fettuccine
option. You are also prepping for Friday’s dinner.

Fill-ups: steamed veggies (green beans), homemade milk shakes

1 pound chicken
½ box fettucine pasta (1 envelope Knorr alfredo pasta)
1 envelope alfredo sauce
1 cup frozen veggies / 1 can green beans
2 cups ice cream
**frozen / fresh fruit or syrup for milkshakes

 In a medium saucepan, add 1 pound of chicken; cover with

water and cook on medium until chicken is cooked through.
It will be white and show no signs of pink.
 With a spoon, remove chicken from broth and place in a
bowl or on a plate. Use a fork to shred the chicken. Save ½
of the chicken for Friday.
 Keep the water boiling and add ½ of the box of pasta to the
boiling water. Add salt.
 In a microwave safe bowl, add the envelope of Alfredo sauce
and the recommended milk. Cook according to the package
directions.
 Add 1 cup frozen veggies to a microwave safe bowl; add 2
tablespoons butter and salt / pepper. Cover with plastic
wrap and cook about 2 minutes in microwave.
 Once pasta is cooked, drain. Add ½ of the shredded
chicken. Top with alfredo sauce. You can add about ¼ cup
of milk and ¼ cup shredded mozzarella cheese and warm in
the pot until the cheese melts and blends.
 Make sundaes or milkshakes for each person using 1 cup ice
cream and desired toppings / fillings for dessert.
 Save any leftovers, especially canned pinto beans.

Seasonings / Herbs
Some recipes and cooks suggest fresh herbs. I like the dried herbs just as well. Some
seasonings / herbs you should always have on hand are:

Cumin, chili powder, garlic – Mexican food

Oregano, thyme, basil, garlic – Italian food

Poultry seasoning, pumpkin pie spice – Holiday cooking

Ginger, cloves, cinnamon – Baking

Big Lots and Dollar Tree have affordable seasonings / herbs. Be very careful not to
overspend as some of these at the grocery store are very expensive. I have not found
the more expensive items to be any better than the cheaper ones.
Thursday Potato Patties w/ Baked Beans

Fill-ups: cracker platter, side salad, bananas w/ yogurt or milk

2 baked potatoes
1 can Bush’s baked beans
1 tube crackers
10 slices pepperoni
2 slices mozzarella cheese
Bag salad
2 bananas
2 containers yogurt, your choice of flavor

 See recipe on the Fill-up page for the cracker platter.

 Peel the baked potatoes. Chop and then smash well in a
bowl. Add salt / pepper, 1 egg and ½ flour. Shape into
patties. Don’t make them too thick.
 Heat ½ cup oil in skillet on medium heat. The oil should be
hot when you add the patties or they will stick. Do not cook
on high or the patties will not cook in the middle. Only add
enough patties to the skillet so that you have room to flip.
Continue to flip patties and cook each one about 7 minutes.
The outside will be a golden color. You can test the center
by cutting in half. Once the oil has cooled, pour into an
empty can / bag in the trash.
 Open the baked beans and save ½ of the can for Friday.
Warm ½ of the can in a microwave safe bowl.
 Uncover and rinse your salad. Set out with dressing choices
 Slice each banana and add to a small plate with the yogurt
container for dessert.

Left-over Soups
Any “Mexican” leftovers can be thrown together for a quick taco or tortilla soup. The items include
onions, peppers, beans, beef or sausage, rice, salsa and / or chopped tomatoes. Once you have
about 2 cups of soup mixture, add to a saucepan, cover slightly with water and simmer on medium
until all ingredients are blended well. You can add stale tortilla chips (fritos) and shredded cheese to
make tortilla soup. Use cumin and chili powder to season.

Veggies such as corn, green beans, and carrots can be used in veggie soup. Especially wonderful are
left over mashed potatoes (or even fries). Add 1 can stewed tomatoes. To add meat, use left-over
beef, chicken or pork. Add dried basil, thyme or oregano with salt to taste.

Potato soup – as a hearty soup, make a “loaded baked potato”. Save mashed potatoes and potato
chunks. Add to a saucepan, cover slightly and cook until potatoes are warmed through. Make sure
there is not too much water. Add ¼ - ½ cup half / half or cream with ¼ cup cheese and bacon bits.
Friday Chicken Sliders w/ Chips and Baked Beans

Fill-ups: coleslaw, steamed veggies, fruit salad

½ pound boiled and shredded chicken

1 cup barbeque sauce
½ can baked beans
Deli coleslaw (you can substitute any salad here)
Chips of your choice
Sliced onion**
Pickle slices**
Can of fruit cocktail (or fruit salad of your choice)

 Warm the ½ pound of cooked, shredded chicken in a

saucepan with the cup of barbeque sauce on low to medium
heat until well blended and warmed through.
 Warm the ½ can of baked beans in a microwave safe bowl
about 2 minutes.
 Take out 4 of the small hamburger buns. Add a small
amount of butter or olive oil to each side and warm in a
skillet. Place, open faced, on a plate.
 Add ¼ of the chicken mixture to each set of toasted buns;
top with onions and pickle slices, if desired.
 Set out coleslaw, chips and baked beans for each person to
make their own plate.
 Add fruit salad to small bowls or cups for each person.
Saturday Meatballs w/ Mac n Cheese

Fill-ups: Spanish rice, steamed veggies (green beans), apple pie

1 pound ground beef

1 box Kraft mac n cheese
Leftover Spanish rice
1 cup frozen veggies (1 can green beans)
Apple pie slices

You will use the whole pound of ground beef for meatballs. You
can serve them all today or chose to divide into 2 portions.

 Add the ground beef to a large mixing bowl. Add ¼ a tube

of crackers, ground up, 1 egg and salt / pepper to taste. Mix
together well. Shape into small balls, about half the size of
your hand.
 Warm ½ cup oil in a skillet on medium. Your oil needs to
be warm when you add the meatballs or they will stick.
 In a saucepan, add water and salt and bring to a boil for the
mac n cheese.
 Add enough meatballs so that you can turn easily. You will
need to monitor and turn often to cook all sides and through
to the center. Remove cooked meatballs to a paper towel
lined plate until all are cooked.
 As the last of the meatballs are cooking, warm the leftover
Spanish rice in a plastic wrapped microwave safe bowl.
 Add 1 cup frozen veggies to a microwave safe bowl; add 2
tablespoons butter and salt / pepper. Cover with plastic
wrap and cook about 2 minutes in microwave.
 Cut 2 slices of the apple pie and add to small serving plates
for dessert.
Fill-Ups

Fill-ups are foods that help stretch your budget and save
your money by providing variety to your entrée. Whether
you add snacks, sides or desserts, fill ups will cut the cost
of food preparation.
You have to find the right balance of fill-ups and entrées
to meet your culinary and monetary budgets.
I have included complimentary fill-ups each day, but feel
free to pick and choose to satisfy your own tastes.

Any day, at any time, you can add fresh fruit such as apples, oranges or bananas. You can also use little snack
cakes such as Little Debbie’s for dessert.

Steamed Veggies – find a style Cracker Platter – the

that works for you. There are many
types of steam in bags on the market
now, so look until you find one you
will actually eat.
The cheapest way to do this is to find
a non “steam in” bag, pour the
amount into a microwave safe bowl,
season with salt / pepper, add 2
tablespoons butter or drizzle with
olive oil and then cover with plastic
wrap. Cook for 2 or more minutes,
depending on your microwave. The
veggies should be warmed
throughout.
Knorr Sides
Always keep a variety of Knorr sides
on hand. These are inexpensive and
very handy. Most of them have
recipes on them.
HEB off brands are just as good and a
better value, so whenever possible,
buy the off brands. I do not suggest
buying the Great Value off brands
Ritz style crackers work best for
this but are more expensive
unless you buy the HEB off
brand.
Grilled Corn – do not use
The cheapest way to do this is
canned corn for this.
with the wrapped cheese slices,
This is a savory recipe that is a great pepperoni slices and jalapeno
compliment to anything. As you slices, if wanted.
make this, be sure not to let the corn
Pepperoni - Layout your
stick.
crackers on a baking sheet or in
Use 1 cup frozen corn and ½ cup jar your cast iron skillet. Top each
salsa. cracker with cheese (don’t let it
overhang) and top with 1
In a skillet, melt 2 tablespoons butter.
pepperoni slice and jalapeno
Do not let the butter burn.
slice.
Add the frozen corn and sauté on
Variety – on a plate, make rows
medium heat. Don’t turn up too high.
of crackers, pepperoni slices
The corn should begin to brown on all
and cheese chunks. Serve
sides without burning.
Once the corn as started to brown,
add the salsa and continue to sauté
until well blended.