Last week I challenged myself to keep my grocery shopping bill low and to get as much out of my money as possible. I spent $147 between Costco and our grocery store and I’m proud to say I was able to freeze and save HALF of all the meat I bought. That means I only needed to pick up some smaller items and essentials this week, keeping my shopping bill at $58.
If you are keeping track (like I am!) that is a total of $205 for two weeks worth of groceries!!! And so far everything has been eaten and nothing is going to waste! At this point I’m feeling extra creative with my cooking and I’m enjoying the challenge of making this work for my family.
Along with some cubed beef for stew and ground turkey for chili and meatloaf, I also got some chicken tenderloins. I always get chicken in some shape or form because it’s a high protein staple AND it can be made into multiple dishes after only cooking one batch.
1.5-2 lbs of chicken
1 jar of mild salsa
1 can of cuban black beans
any extra seasonings to your taste (we’re still hooked on Flavor God seasonings)
taco sized tortillas
enchilada sauce or extra salsa
First I combine the corn, chicken, beans and salsa into the crock pot and cook on low for 6 hours. I rarely use the high option because I feel it dries out the chicken. So even though I’m home and could put this together in a shorter time, I like to let it sit and simmer over a longer period of time.
Then, once the chicken is cooked, I shredded it up and let it sit on warm for an hour to really get those flavors to mix.
Once it’s done, I line a pyrex dish with foil and fill my tortillas with cheese and the shredded chicken.
Through my husband’s job, we sometimes get freebies from his clients. He recently came home with these flavored tortillas made with cilantro and jalapeños. The spiciness isn’t too strong but enough to add some kick to my mild chicken.
After filling the tortillas and rolling them, I spread a little extra salsa on top (or you can use an enchilada sauce if you have some) and sprinkle a little extra cheese on top. Then I baked them for 35 minutes at 350 degrees to melt that cheese.
These bad boys barely lasted through dinner! There was only one enchilada left and my son ate it for lunch the next day. They were a hit!! And any chicken I had left over was put in the fridge to be eaten for lunch over rice or wrapped up in a burrito. Multiple meals made out of one crock pot dish, that’s my kind of cooking!
I hope to see the week come to a close having spent no more money and only using what I have at home. I’ll keep you posted!