As you may know, I am not a grocery fan of Walmart. I am an inexpensive clothing fan, a broad choice of generic medicines fan and a Christmas decor fan of Walmart.
Hubby and I dared to do the unlikable. We are going on vacation on Sunday. Since he needed some last-minute items, we decided to make it a one-stop shop for groceries as well.
If you are not aware of my feelings about Walmart, I suggest you read this post.
We purchased 32 items. Totaling 73.96. That’s right. $73.96.
I used five coupons, none of which were doubled or tripled. No free items.
After we checked out, Hubby said, “Well, I think saving $40 each week at Kroger is worth it.” I agree!
Here’s this week’s menu:
Benihana Onion Soup (yes, again. We loved it soooo much, we’re making it for family when they come in Saturday night), serves 4, cost for me to make: $6.52
5 cups water
6 chicken bouillon cubes
1 tsp salt
1 white onion (.52)
1/2 carrot (.84 for 12)
1/2 celery stalk
1 cup veg oil
thinly sliced mushrooms (3.18 for 16oz)
sliced green onions
Combine the water, bouillon cubes and salt in crock pot and turn on high.
Cut the white onion in half and coarsely chop the half onion, half carrot, and half celery stalk and add to the crock pot.
Put the lid on and let it cook for two hours on high and two hours on low.
When the broth is done, set the crock pot to “warm”.
Add the oil to a small skillet or sauce pan and very thinly slice the other half of the white onion, separating the pieces, then cut in half.
Dip in the milk and then toss in the flour until coated.
Fry a handful at a time in the oil till golden brown, then drain on a paper towel.
Strain the veggies out of the broth.
Put around 1 cup of soup into a bowl, and add sliced mushrooms and green onions, and toss in a few fried onions.
Chicken Basil Stir-Fry
, serves 4, cost for me to make: $3.22
1 1/2 lbs chicken breast halves, sliced
1 T corn starch
salt and pepper
6 t vegetable oil
1 onion, chopped (.52)
2 bell peppers, stripped
6 minced garlic cloves (1.58 for jar)
2 T rice vinegar
2 T soy sauce
1 1/2 c basil leaves
Toss chicken w/ cornstarch. Add salt and pepper
2. Heat 2 t oil in skillet.
3. Cook chicken 2-3 minutes and transfer to plate.
4. Wipe out skillet and add remaining oil, onion, and bell peppers, and toss 3 minutes.
5. add garlic and cook 1 minute
6. Add 1/4 c water, vinegar, soy sauce, and chicken to pan.
7. Toss 1 minute, then remove from heat.
8. Add basil leaves
Serves 4, cost for me to make: $1.12
2 Tbl butter, divided
2 eggs, beaten
1 cup bean sprouts
3 cups cooked long-grain rice (1.12 for 8oz)
2 Tbl soy sauce
1/2 c shredded carrot
1/4 t ginger
1/8 t pepper
1 minced garlic clove
3/4 c sweet peas
1. Heat 1 Tbl butter in wok with carrot, ginger and garlic.
2. Stir in rice and soy sauce and cook over low heat 5 minutes.
3. Transfer rice and add eggs and pepper in wok.
4. Scramble eggs in 1 T butter.
5. Remove and set aside.
6. Add bean sprouts and peas. Stir fry about 1 minute.
7. Add rice and continue sauteing until rice is hot, turning temperature down if necessary.
Three-Pepper Pork Cutlets
serves 2, cost for me to make: free! I had all ingredients
1/2 lb pork tenderloin
1/2 t paprika
1/2 t dried thyme
1/4 t dried oregano
1/4 t dried rosemary, crushed
salt and pepper
1/8 t black pepper
1/8 t ground red pepper
1/2 t olive oil
1 clove garlic, crushed
Cut pork crosswise into 6 slices.
Place each pork slice between two sheets of heavy-duty plastic wrap and flatten with the heel of your palm to 1/4″ thickness.
Combine paprika and next nine ingredients and rub on both sides of pork.
Place pork on a broiler rack coated with cooking spray and place rack in broiling pan.
Broil 5.5″ from heat for 3-4 minutes on each side and keep oven door partially open.
Serve with Rice Pilaf, Fried Apples and Cinnamon Ice Cream for dessert.
Serves 2, cost for me to make: $12.06
8 slices firm white bread (.79 [on sale!])
unsalted butter, softened
4 oz shredded Gruyere cheese (8.39 WOWZA!) (try provalone for a less good, but cheaper version)
4 sliced cooked ham (2.88 for 16oz)
salads greens and parsley springs, to garnish
Butter one side of each bread slice.
Sprinkle half the cheese over buttered sides of four slices, top each with a slice of ham and spread ham with a little mustard.
Cover ham with remaining cheese, then put remaining bread on top, buttered side down, and press together.
Broil sandwiches on both sides until bread is toasted and cheese is melted.
Cut in half, garnish with salad greens and parsley springs and serve hot.
Herbed Pea Soup
serves 4, cost for me to make: $2.73
1/4 c unsalted butter
1 leek, finely chopped (2.27 for a 3 pack)
1 small head butter lettuce, separated into leaves (did not have at walmart, I’ll check Kroger tomorrow, but I’m guessing $1)
3 3/4 c vegetable or chicken stock
several springs of chervil
few springs of parsley
1 lb greens peas
salt and pepper
half and half, to garnish (.97)
Melt butter in saucepan, add leek and cook, stirring occassionally, 5 minutes or until soft.
Add lettuce and cook 1 to 2 minutes or until leaves have wilted.
Add stock, chervil, parsley and peas.
Bring to a boil, reduce heat and simmer 10 minutes if using fresh peas. If using frozen peas, simmer 5 minutes or until peas are tender.
Puree soup in a food processor and return to rinsed-out pan.
Add salt and ppper and reheat gently without boiling.
If soup is too thick, add some boiling stock.
Swirl half-and-half and serve.