Saving time, saving money.

After helping out Hammer Time in her quest for easy dinners, I began to think that I, too, should be planning my meals again. I used to do this every week, but began straying away when my life filled with stress. It's still stressful, but cooking calms me. Instead of finding wonderful recipes and rushing off to the store, I decided to first take a look at the things I have on hand. I'm trying not to buy a lot of food right now. I think my mom and I are going to Trader Joes on Thursday. I made a list of what I have:
Frozen peas, corn, green beans, and a few peppers
Chicken thighs
Pork roasts (3!)
Six cornish game hens
Pork chops
Ground beef
Round roast
Plenty of potatoes
Eggs
Milk
Penne
Organic spaghetti sauce (it was on sale)

Then, I found recipes that use these things, and will start making them tonight:

Sunday: Tacos
Monday: Vietnamese Pulled Pork, slaw, basmati rice (organic)
Tuesday: Leftovers (I might not be home)
Wednesday: Cornish hens with mashed potatoes, chicken neck gravy (they were on sale at safeway today), and squash (from the garden)
Thursday: Chicken and vegetable soup with homemade biscuits
Friday: Pork pot stickers, chicken chow mein
Saturday: something with round roast (maybe ground, i'm not sure)

Recipes and menus to follow. I will try to calculate cost for each meal, also, to give you an idea.

Hammer Time Creamy Chicken Soup

I just made this soup today with a friend. She thinks she doesn't know how to cook, (she actually knows a lot) so I'm helping her out. She has a crazy weekly schedule, a husband that travels for his job, and a four-year old daughter. This soup was inexpensive, made with things she has at her house already, and easy to freeze so she can reheat it when they get home from a long day and need something quick and easy. This is for you, Hammer Time.

Ingredients:
3 small boneless skinless chicken breasts, cut in to small pieces
1/4 medium onion, diced
2 lg ribs celery, thinly sliced
3 lg carrots, thinly sliced
1 1/2 cups frozen corn kernels
1 1/2 cups grated cheddar cheese
5 medium potatoes, peeled and diced
4 tbsp corn starch
4 small can chicken broth
2 cans condensed cream of chicken soup
2 tbsp garlic powder
1 tbsp parsley flakes
Salt and Pepper to taste

Directions:
Mix soup and broth in large pot.
Add in carrots, boil for 15 minutes.
Add celery and onions, cook on medium heat for 10 minutes.
Add potatoes and chicken, cook 15 minutes.
Add more water if necessary.
Add in corn, garlic powder and parsley.
Bring to boil.
Mix cornstarch with enough cold water to dissolve.
Stir in slowly to soup. Continue stirring until no longer cloudy.
Season with salt and pepper.
Turn off heat. Once soup no longer boils, stir in cheese.