This past weekend we groceried for the next 9 weeks. It was so cold! But at least we didn't have to worry about the frozen stuff thawing!
Next "big grocery" trip, I'm hoping to extend the shopping by another month. That will require a pantry overhaul to gain more space, but I love the thought of only grocerying four times a year!
Many of our meals this month are coming from the cookbook Family Feasts for $75 a Week. Some of our new favorites have come from this book (think Korean BBQ Beef and Asian Noodle Salad - Yum!).
Here's a standby from the Stumpf kitchen. This is the only way I prepare pinto beans. It works great for adding the beans to casseroles or mashing them up like refried beans. The flavor has won over several non-bean eaters.
Pinto Bean Mix
· 2-3 pounds of pinto beans
· ¼ cup dried onions
· 1 teaspoon of minced garlic
· 1 teaspoon cumin
· 2 tablespoons of butter
· 2 tablespoons of salt
Wash and sort beans. In a Dutch Oven combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand for one hour.
Drain and discard water. Rinse and return to pot. Add enough water to cover, onions, cumin, garlic, and butter. Bring to a boil. Reduce heat and simmer until beans are tender. Add salt (this is crucial to flavor!). Cool the beans.
For refried beans,place in a blender and process. Easy to freeze flat in baggies.
If you have a pressure cooker, these can be done in less than 30 minutes. Read more.
This week we will be enjoying:
Monday - Bean Burritos, Homemade Flour Tortillas, Salad
Tuesday (Homeschool Meeting) - Puffy Pancake, Sausage
Wednesday (AWANA) - Mac & Cheese, Frozen Pizza
Thursday (Karate Tournament - Go Ted and Jacob!!) - Calzones, Green Beans
Friday - Tacos, Skillet Corn
Saturday - Broccoli Cheese Soup, Bread Bowls
Breakfast menu is here; lunch menu is here.
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