photo by shell s
One way to save on food costs is to create a meal plan. You don’t want to face the same old chicken every week, but it’s easy to get stuck in a rut. I tend to plan a week’s worth of meals at a time. Sometimes, I’ll have free time and plan the entire month. I keep one day open for leftovers, aka CORD (clean out refrigerator day), and another for a casual day of soup, sandwiches or a casual buffet-style day. I typically make chicken, pork, beef, fish and pasta recipes and rotate my side dishes, salads, etc. Here are a few recipes to add to your meal plan. Feel free to share any of your frugal family favorites.

Autumn Pork Chops

1 teaspoon vegetable oil
4 to 6 thick pork chops
2 tablespoons brown sugar
salt and pepper, to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples, peeled, cored and sliced
3 tablespoons walnuts or pecans, optional

Preheat oven to 175 F. Add oil to a large skillet, and heat over medium-high heat. Place pork chops in pan. Cook for 5 to 6 minutes, turning occasionally, until cooked. Remove from skillet. Place pork in casserole dish. Set aside. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown-sugar mixture and apples. Cover and cook until apples are tender. Remove apples from skillet, and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened. Spoon sauce over apples and chops. Sprinkle with pecans. Serve with sweet potatoes or stuffing and green beans.

Baked Chicken Wings

3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper, to taste

Preheat oven to 375 F. Place chicken in a baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in oven for 45 minutes to an hour, or until sauce is caramelized.
Optional: Add a splash of lemon or orange juice. Serve with raw, cut veggies and blue-cheese dressing and steamed white rice or corn muffins.

Garlic Pasta

1 pound pasta, cooked according to package directions
1/2 cup extra-virgin olive oil
2 to 3 garlic cloves, minced
1/4 cup leftover cooking water from pasta
1/2 teaspoon crushed red-pepper flakes
1-1/4 teaspoons kosher salt
1 cup fresh parsley, roughly chopped
Parmesan cheese

In a large saucepan, heat olive oil. Add the garlic, and stir to soften. Add the leftover pasta water, red-pepper flakes, salt and parsley, and bring to a boil. Toss with cooked pasta such as spaghetti, linguine or bow ties. Sprinkle with Parmesan cheese. Optional: Add vegetables such as zucchini, broccoli, mushrooms, etc. Serve with crusty bread and salad.

Barbecue Meatballs

1-1/2 to 2 pounds ground beef
1 single package of round, buttery crackers, crumbled
1 small onion, diced
1 egg
1 tablespoon Italian-style breadcrumbs
1 bottle of your favorite barbecue sauce

Preheat oven to 400 F. Mix ground beef, crumbled crackers, diced onion, egg and breadcrumbs well in a mixing bowl. Form into 1-inch balls, and place in prepared baking pan lined with foil. Pour your favorite barbecue sauce over the top, cover with foil, and bake in a 400 F oven for about 1 hour or until done. About halfway through the baking, lift one edge of the aluminum foil, and drain off any grease from the meatballs. These meatballs can be made ahead and frozen. Use for spaghetti or sandwiches. — Lisa, Tennessee

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