One thing that I get asked over and over again is how much groceries cost us.  The cost more since I have been working because I tend to buy some things I used to make form scratch but for our family of 8 (which includes at least 3 very big eaters) and three cats and a dog we spend about 600.00 a month.

Now, that does not include milk or eggs because we have goats and chickens for that.  The total bill for animal feed, including hay, runs about 60.00 a month.  That gives us 3 1/2 gallons of organic milk a week (at the moment, in the spring it is more and in a month or so the does will be dry until spring), and about 15 organic eggs a day in the summer and 9 eggs a day in the winter months.  I think I save about 80 dollars a month by having the animals.

All in all I think that I am pretty frugal..but I am sure there are lots of people doing better than I am.  Anyway, one thing I have learned to do is to create a meal from something I find on clearance.  For example, I got this piece of beef on sale for 30% off the lowest price..which made it $2.13

Obviously on it’s own it isn’t enough to make a meal for 8 people on.  But with a few additions it is filling, yummy and the whole meal, including green beans and salad as  sides, cost less than 1.00 a person…AND everyone was stuffed.

This is my entry for Presto Pasta Nights.  Ruth (Once Upon a Feast) is hosting this week so be sure and check out the great pasta ideas that everyone came up with. Pasta is a great way to fill up kids and save money, too!

Fajita Casserole 

serves 8 to 10 generously

1 lb bag of pasta, any shape cooked

1/2 to 1 lb of beef, sliced thin as for stir fry.

1 green pepper, chopped

1 onion, chopped

3 cloves of garlic, chopped

1 tbs or more Fajita seasoning

1 tsp cumin

1 jalapeno, sliced (optional) or 1 tbs chipotle chopped (optional)

1 large can diced tomatoes

1/2  cup shredded cheddar

Sprinkle the beef with fajita seasoning and allow to stand for 30 minutes or up to several hours covered in the fridge.

Saute with the garlic, peppers, and onion in a pan until the meat is cooked but still tender.  Add tomatoes and cumin and pasta and simmer until heated through.  Sprinkle with cheddar cheese and serve.

Let’s recap…

meat-2.13

tomatoes 1.29

cheese .50 maybe

vegetables and spices 1.00

That works out to just over 61 cents per person…

images:marye audet

Post from: Baking Delights

*This can be a Once A Month Cooking (OAMC )Recipe

On New Years we traditionally have black-eyed peas but this year I found at the last minute that I didn’t have them and substituted lentils.

Wow, I was pleasantly surprised! The lentils gave the stew a mellower flavor than the black eyed peas and I really liked it.

Plan on doing this in the crockpot for best results. The long slow cooking allows the flavors to mix and the onions and garlic to cook down without causing the lentils to become too mushy.  Serve with a salad and a crusty bread, a simple poached pear or pear tart for dessert would be fantastic.

Andouille & Lentil Stew

1 lb lentils, cooked until just tender- about 15–20 minutes

2 lbs Pecan Smoked Andouille Sausage , sliced in thick slices

2 onions chopped

2 stalks celery chopped

1 bell pepper chopped

2 large cans Muir Glen Organic Tomatoes

1 tsp cracked black pepper

3 cloves garlic chopped

1 lb fresh, organic, baby spinach

2 cups of water

Put all together in crockpot on low and cook 6-8 hours. Serves 12-16. Adjust salt an pepper after cooking..The Andouille is rather spicy.

You can freeze this in 2 or 3 batches if you want to use it for a Once A Month Cooking Recipe.  To freeze: Place desired amount in gallon size freezer bags and lay in a single layer on a cookie sheet covered with wax paper. Freeze. Remove from cookie sheet, label with name, date, and amount. When you are ready to cook remove from freezer, thaw and heat through.

Post from: Baking Delights