My food magazines fall all over the floor when you open my cabinet. I am always searching for economical family friendly foods but I have taught both my girls to try new foods at least once before deciding not to like them.
I am one of those Disney obsessed people as well. I am able to combine my love of food with travel when I go on a Disney Cruise. I will be posting some of my pictures of those later.
Each Sunday I sit down with the newspaper coupon section and decide what my menu is going to be. I am not shopping this week instead of living off of what is in my freezer and in the pantry. My food budget for a typical week is about $100-130 tops for the week for a family of 4. I try to use as many coupons as the store will alow and am not brand loyal. (Although there are a few things I will not eat generic.) Here is one of my budget finds. Here is enough rice to feed a small village. I imagine this lasting me for a whole year! Still about 19 1/2 lbs left to use lol!
My husband is a new lifelong diabetic so the search is also on for hubby friendly meals. We don't eat a lot of processed foods so the transition wasn't that hard. I have also made the resolution to start Weight Watchers because I need some help sheding a few pounds before our next vacation.
So, you are welcome to join me on my journey...
This is what I made tonight: Chicken and Shirmp Etouffee with Andoullie Sausage over rice.
I originally got the recipe from one of my magazines and have been making it ever since.
Here is the recipe:
1/4 c flour
1/4 c oil
2 stalks celery diced
1 onion diced
1 green pepper diced
2 TBSPS tomato paste
3 andoullie sausages sliced
2 boneless chicken breasts cubed
2 cups chicken stock
Franks Red hot Sauce to taste
1 bay leaf
salt and pepper 1/4 tsp.
Put oil in a pan and heat on medium heat til shimmering. Add flour and wisk until a light brown color. Add celery, onion and green pepper cooking for 4-5 minutes stiring as to not burn the mixture. Season with 1/4 tsp salt and pepper. Add tomato paste and sausages browning for 2 minutes. Add chicken broth and bay leaf and simmer mixture for 5-6 minutes stiring to make sure nothing sticks to the bottom of the pan. Add boneless chicken breast. Cook for 5-6 minutes until cooked though and no longer pink. Lastly add shrimp and cook for another 2-3 minutes until shrimp are pink and cooked through. Serve over white rice.