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!


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.



  • 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)


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)


  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!

HOT & fresh out of the oven!

My PP Break down:

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