Hatfield House (in the city)

May 13, 2009

{ 18:35, Wednesday, May 13, 2009 } { 2 comments } { Link }

Been reading over some of the blogs here, and I am seeing a common theme. Saving money and going green.

Something I like the sound of... both of them!

Today I am going to get at least one weeks worth of menus done, because one of our horrible habits is to spend money on going out to eat, and when I don't have a menu in place, that's exactly what we do. That needs to stop. We have plenty of food here in this house, and I can make a few adjustments to my schedule to use some of it! Heaven's sake... I still have shelves full of foods that we've preserved the past couple of years!

So if anyone knows of some good websites for menu making, please don't hesitate in letting me know....

and I'll let you know how we turn out on this end.


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Untitled Comment

{ 19:19, Wednesday, May 13, 2009 } { Posted by smmagers }
I am in the same boat! When we make a monthly menu we stick close to it. I write out a menu of foods we have in the house have hubby pick what he want for dinner the night before and then we make it.
As for web sites checks hillbilly housewife. Fast food make life easy for a few minutes, but it is bad for us and our bank accounts! But I love french fries!! God Bless, mj

Untitled Comment

{ 20:53, Wednesday, May 13, 2009 } { Posted by borderling }
I go to menus4moms.com. They have the menu for the week, recipes and a shopping list. I tweak it to go with what I have on hand. For instance, this week there are beef kabobs, so, since I have a lot of venison, we're going to have venison kabobs. I substitute for vegies and fruits, too. This makes it even more frugal.
Rhonda

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About Me

Put up in 2009

24 pints of strawberry jam

7 quarts of turkey broth

5 quarts of chicken broth

12 bag of greens cooked and frozen

20 bags of green beans frozen

17 family size bags of corn on the cob frozen

19 quarts of turkey veggie soup

3 quarts and 8 pints of salsa

3 quarts pineapple topping

6 quarts of chow chow

6 quarts of tomato base

20 quarts of potatoes

1 deer processed and frozen

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