I am a glutton for punishment. As a demonstration, not only am I not packed for tomorrow’s trip to Florida, I have not ironed my shirt for tomorrow’s job interview. What kind of crazy person leaves essentials to the last minute, but plans a menu for other families? You’re looking at her.

Money is tight and times are tough, we have certainly heard this line in the news. This week’s edition also focuses on scrimping. File this one away for when you’re long on month and short on paycheck.

Six meals are included in the plan leaving one night for what I refer to as CORN or Clean Out the Refrigerator Night. These meals do not have to be prepared in any particular order, simply arrange them as best fits your schedule.

The shopping list does not include basic pantry items such as flour and sugar, but does include all the spices as most families keep spices based on their regional and ethnic traditions. Don’t be scared to substitute and remember many of the dry goods and cheeses will not have to be purchased every week. Simply cut and paste the list into a notepad file, and cross off the items you have on hand. If you are fairly new to cooking, your grocery bill will drop once your pantry is stocked with the basic spices and dry goods.

The linked recipes are all standards from my site Home Ec 101 and feed 4 – 6 people with some leftovers that can be used for lunch. My husband usually swipes most of them to take to work.

1. Lentil casserole, roasted carrots and celery
Cut the celery and carrots into uniform pieces, toss in a bowl with 1 – 2 TBSPs of olive oil and a pinch of dried basil. Spread in a single layer on a baking sheet and bake with the lentil casserole. When the casserole is done, turn the oven up to 400F and bake a few minutes longer until the tips of the vegetables just start to brown.

2. Ground beef and cabbage skillet, corn

3. Garlic and soy chicken thighs, green beans, rice

4. Brinner! French toast, scrambled eggs, bacon, fresh or canned fruit

5. Chicken quesadillas, margarita carrots (these are non-alcoholic)
Quesadillas are essentially the grilled cheese of Tex Mex.
In a bowl shred 1/4 cup of cooked chicken for every quesadilla (1 tortilla folded in half), use a can of black beans to stretch the meat further and add additional protein. Add salsa and ranch dressing to taste and estimate an ounce or two of shredded cheese per quesadilla. Stir.
Butter one side of the tortilla, place it in a pan on medium heat. Add the filling to one side, fold in half. Cook for 2 – 3 minutes and turn, just like a grilled cheese.

Dairy Case and Products
Butter
Cheddar or Taco mix
Milk

Dry Goods
Black beans (canned)
Canned fruit, if fresh is all out of season or overpriced
Lentils
Rice
Rolled Oats (non instant oatmeal)
Tomato sauce (14.5 oz can)
Tomato paste (6 oz can)
Tortillas

Frozen
Corn
Green beans

Meat
Bacon
Ground Beef or Turkey
Chicken thighs
Chicken for quesadillas (Can be quarters, thighs, unless you hate dark meat, then substitute breasts)

Produce
Bell Peppers
Cabbage
Carrots (large bag, used in 3 recipes)
Celery
Garlic
Green onions
Lime
Onions
Seasonal fruit

Spices and Condiments
Basil
Bay leaves
Cinnamon
Honey
Nutmeg (optional)
Ranch dressing (optional)
Salsa
Soy Sauce
Thyme
Vinegar