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Crocktober Day 3==> Sloppy Joes

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  The leaves are turning colors and starting to drop.   In addition, the weather is turning cool and October is Crock Pot Month. So dust off your slow cookers and start using them to help get dinner on the table this month.     My slow cooker is a big asset and gets a lot of use over the fall and winter months.    When it is cold outside I use my slow cooker to make soups, stews, sauces, and one-pot meals.      Since school is in full swing, I can get my dinner going in the morning when I have more time.   Then, dinner is done when I am exhausted and this avoids the desire to eat out.    Crocktober is a challenge, to use your crock pot every day in October.    Although I will not use my crock pot daily, I will use it more this month and post several recipes.    Come along for the month and see what is cooking.    Day 3 Our third recipe is homemade Barbeque or Sloppy Joe.  This recipe came from my grandmother-in-law.  Every year on Christmas Eve, she would throw a party, and the main di
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Menu Plan: #293

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  Menu Plan #293 NOTE-  1- Click on the picture and get a link to a post sharing the recipe.  2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and location.      August  USDA Low Food Plan According to this plan, our family would have a budget of $186.60 per week.  We elevate our dining experiences by including fresh fruits, vegetables, and higher-quality meats.  Since we have health concerns and are active individuals, we limit our processed food choices.    What we spent in October  Week 1:  10/3/24→ -$1.79 10/5/24→ -$111.29 IBOTTA→ +$6.75 Coupon reimbursement→ +$5.00 10/6/24→ $10.93 IBOTTA→ $6.75 IBOTTA (Bonus)--> $5.00 Subtotal→ $100.51 Week 2: 10/9/24→ 3.18 10/13/24→ $155.54 10/13/24→ $7.42 IBOTTA→ $2.35 Subtotal→ $166.14 Running Total: → $266.65 Here is what we did this week to make our week easier:   Breakfast Options:  Egg Sandwiches Yogurt Cereal Lunch Options: Leftovers Sand
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Frugal Five: #92

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  The Frugal Five: #92 With inflation on the rise and salaries not increasing, our ability to make ends meet keeps going down.    Therefore, we must be more careful with our money.   The Frugal Five is a series where we celebrate the daily or weekly activities that help us live a frugal life.     I am exploring how to keep costs down during busy weeks this week. One strategy is to keep dinner on the table instead of eating out. Here are some of my tips and trips.    1- Crocktober   October has been labeled →Crocktober.   The weather is turning into fall-like weather, so soups, stews, and long slow roasting are making it on the menu.     I have taken advantage of my slow cooker meals and their leftovers to cut costs and avoid eating out.            2- Collecting Free Items Each month, Kroger has multiple digital coupons for free items.     Some coupons are just for a free item and there is a weekly digital coupon for a free item when you spend $50.00.  Since I have to pick up at least $
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Crocktober Day 2==>Chicken Creole

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  The leaves are turning colors and starting to drop.   In addition, the weather is turning cool and October is Crock Pot Month. So dust off your slow cookers and start using them to help get dinner on the table this month.     My slow cooker is a big asset and gets a lot of use over the fall and winter months.    When it is cold outside I use my slow cooker to make soups, stews, sauces, and one-pot meals.      Since school is in full swing, I can get my dinner going in the morning when I have more time.   Then, dinner is done when I am exhausted and this avoids the desire to eat out.    Crocktober is a challenge, to use your crock pot every day in October.    Although I will not use my crock pot daily, I will use it more this month and post several recipes.    Come along for the month and see what is cooking.    Day 2 Our second recipe is Chicken Creole from when I lived in Mississippi.  At Christmas, my husband’s advisor would invite the department and spouses to his house for a part
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Menu Plan: # 292

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  Menu Plan #292 NOTE-  1- Click on the picture and get a link to a post sharing the recipe.  2- Although all prices were correct at the time of the blog postings, the current cost of preparation of these dishes may be higher due to inflation and location.      August  USDA Low Food Plan According to this plan, our family would have a budget of $186.60 per week.  We elevate our dining experiences by including fresh fruits, vegetables, and higher-quality meats.  Since we have health concerns and are active individuals, we limit our processed food choices.    What we spent in October  Week 1:  10/3/24→ -$1.79 10/5/24→ -$111.29 IBOTTA→ +$6.75 Coupon reimbursement→ +$5.00 10/6/24→ $10.93 IBOTTA→ $6.75 IBOTTA (Bonus)--> $5.00 Running Total: → $100.51 Here is what we did this week to make our week easier:   Breakfast Options:  Yogurt Fruit Egg McMuffin Lunch Options: Leftovers Sandwiches Salad Monday Jambalaya Green Beans Bread Tuesday Crock Pot Ribs Green Beans Bread Wednesday Went Out t
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