Starting Menus Again

We’ve had some major things going on recently, good and bad, but also bank account draining. When we were lower on the pay scale, I always did menus because I needed to watch money closely. I’m going to start doing this again, at least for a few months to build up again.

To start, I went way back to my older blogs (that are all consolidated here) and I pulled up some of those yummy, less expensive recipes. I’ll update the blog/add recipes if I change anything, I may take some new pictures since Kaelyn & Halie are SO TINY in the old ones! Watch for updates! Until then, Here is the menu for the next 7 days, linked to my original posts. One will be different, because I’m turning my stuffed bell peppers into a soup because I’m in NC and this hurricane is yelling “Soup weather!” at us this week. So this menu is 5 yummy meals of soup, stew, and heartiness!

A Mom with a Coffee cup ‘s Menu 10/2- 10/8
Country Captain over rice
Chuck Wagon Stew
White Faux-sagne (currently links to old blog)
“Unstuffed” Bell Pepper Soup (coming soon)
Easy Chicken Stew
plus 2 nights of leftovers mixed in because the stew and soup make a lot!

1 pt Choco Nana PB bites!

I was playing around and wanted something sweet. I added chocolate ships to make it feel like a cheat 🙂 These “cookies” bake in the exact shape they hit the baking sheet in, so don’t expect them to spread. They are a nice little 1 pt snack per bite sized piece. They also hold 1.5g protein & 1g fiber in its tiny deliciousness!

2 bananas (0)
1 cup quick oats (12)
1/4 c peanut butter (10)
1/4 c chocolate chips (8)

Preheat oven to 350
Place all ingredients in a food processor and pulse until well blended.
Drop by rounded tablespoons onto a nonstick baking sheet.
Bake for 15 minutes.

My 5PP Shepherd’s Pie

So, DH loves meat & potatoes.. who can blame him! I so sat down today with our traditional Shepherd’s Pie recipe today and broke it down to make it MyPP friendly. It came out amazing and makes HUGE portions!

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My 5PP dinner!

My PP recipes will read like this in the ingredient list “Ingredient (total points plus score for that amount of ingredient)” so “1/4 cup nonfat sour cream (1)” means that there is one whole point in 1/4 cup fat free sour cream while “16 oz boneless skinless chicken breast (12)” means that whole pound has 12 points. This way, you can break it down with a lower point ingredient if you need to meet your daily allowance.

Ingredients:

Topping:

  • 2 large potatoes, approximately 1 pound after peeling, and cut into 2-inch pieces (11)
  • 1/4 cup nonfat sour cream (1)
  • 1 tablespoon reduced-calorie margarine (2)
  • 1/8 teaspoon table salt (0)

Filling:

the filling bubbling away

the filling bubbling away

  • 1/4 c water (0)
  • 1 cup onion, chopped (2)
  • 2 ribs celery, diced
  • 2 cups frozen peas & carrots (0)
  • 16 oz boneless skinless chicken breast, diced small, or use a ground poultry (12)
  • 2 tablespoons corn starch (2)
  • Herbs to taste – Mrs. Dash, Tony’s, salt, pepper, rosemary, thyme, etc (0)
  • 2 cups chicken broth (0)

Directions:

  1. Preheat oven to 400º F.
  2. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  3. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt & pepper.
  4. Set aside.
  5. Meanwhile, heat 1/4 cup water in a large skillet over medium-high heat. This will replace 2 points of oil for sauteing!!!
  6. Add onions and celery. Cook until soft, stirring. About 3 minutes.
  7. Add vegetables and chicken. Cook until chicken is cooked through, breaking up the meat as it cooks, about 5 minutes.
  8. Add cornstarch, herbs, salt and pepper; stir to coat.
  9. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  10. Transfer filling mixture to a baking dish (small rectangular or pie plate). I used an 11″ x 7″ Pyrex glass baking dish.
  11. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.
  12. Bake until potatoes are golden, about 30 minutes.
  13. Divide into 6 servings and serve with a salad!
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HOT & fresh out of the oven!

My PP Break down:

  • Approximate recipe points (30)
  • Approximate PP per serving (5)