Total Cost: $0
Tuesday: Mini Chicken Pot Pies – recipe below!
Frozen Veggies: Free
Chicken (leftover from last week): Free
Cheddar Cheese: $1.24
Cream Cheese: $1.22
Onion: 46¢
Biscuits: 25¢
Total Cost: $3.17
Wednesday: Slow Cooker Potato & Double Corn Chowder (I get great recipes like this in my email every week by subscribing to the Betty Crocker & Pillsbury e-newsletters. You also get a free $10 coupon booklet when you sign up!)
Hash browns: 94¢
Corn: 50¢
Evaporated Milk: Free
Onion: 46¢
Bacon: $2
Worcestershire Sauce: Free
Total Cost: $3.90
Thursday: Leftovers
Total Cost: $0
Friday: Jambalaya, Corn, & Cornbread
Sausage: $2.50
Rice Mix: Free
Corn: Free
Cornbread: 72¢
Total Cost: $3.22
Saturday: Pepperoni & Mushroom Pizza
Pepperoni & Mushrooms leftover from last week: Free
Bisquick: 50¢
Pizza Sauce: 93¢
Cheese: $1.24
Total Cost: $2.67
Sunday: Leftovers
Total Cost: $0
Mini Chicken Pot Pies – recipe adapted from CookingVillage.com
Ingredients
2 cups frozen peas and carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits
2 cups frozen peas and carrots
2 (5-ounce) cans chunk white chicken, drained (or 1 cup of diced, cooked chicken)
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1/4 cup finely chopped onion
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 (10-count) can refrigerated buttermilk biscuits
Directions
1. Cook the peas and carrots according to the package directions; drain well.
2. Combine the peas, carrots, chicken, Cheddar, cream cheese, onion, mayonnaise, salt, black pepper and garlic powder in a large bowl and mix well.
3. Preheat the oven to 325F. Separate the biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups. Spoon equal portions of the chicken mixture into the prepared muffin cups. Cover with the top halves of the biscuits. Press the edges to seal. Bake until golden brown, 25 to 30 minutes.
For more Menu Plans visit I’m an Oganizing Junkie!