Sample Menu

This budget-conscious subscription features weekly menu plans that are geared toward
moms trying to save as much as possible on their grocery bill. Each menu includes a cost
analysis and a grocery list.

Features:

Cost analysis of each meal

Coded grocery list for easy substitutions
Color photos
PDF file emailed weekly includes recipes and grocery list
Printer-friendly file available

To order the Frugal Mom Menu, visit:

http://www.menus4moms.com/amember/signup/index/c/frugalmommenu
 Sample Menu

Monday Tuesday Wednesday Thursday Friday

Spaghetti and Cheese Enchiladas-Tu1 Chicken Pot Pie-W1 Glazed Meatloaf-Th1 Pasta with Lemon and
Meatballs-M1 Parmesan -F1
Green Beans-Tu2 Green Salad-W2 Baked Potatoes-Th2
Zucchini-M2 Green Salad-F2
Mexicorn-Tu3 Mixed Vegetables-Th3

Dessert (not on shopping list): Lemon Lime Bundt Cake

Monday
Spaghetti and Meatballs ........................................................... $9.06 for entire dish | $1.51 per serving
Zucchini ..................................................................................... $2.98 for entire dish | 50 cents per serving
Entire Meal ................................................................................. $12.04 for entire meal | $2.01 per person
Note: All totals are approximate.

Spaghetti and Meatballs

1 lb. ground beef 1 tablespoon fresh parsley
1 egg 1/2 teaspoon garlic powder
1/4 cup milk 1/2 teaspoon pepper
1/2 cup breadcrumbs 1/4 cup grated parmesan cheese
1/2 teaspoon salt 2 (28 oz.) cans or jars spaghetti sauce
1 teaspoon oregano

Mix all ingredients in a large bowl by hand except sauce. Use your hands for best results. Roll
meatballs to about the size of a golf small ball. Drop raw meatballs into large pot of sauce. Simmer for about 3 hours or until
meatballs are cooked through.

Zucchini

Tuesday
Cheese Enchiladas ................................................................... $10.88 for entire dish | $1.81 per serving
Green Beans .............................................................................. $2.00 for entire dish | 33 cents per serving
Mexicorn .................................................................................... $2.49 for entire dish | 42 cents per serving
Entire Meal ................................................................................. $15.37 for meal | $2.56 per person
Note: All totals are approximate.

Cheese Enchiladas
1 bunch green onions, divided 2 (10 oz.) cans enchilada sauce or homemade
2 C. sour cream equivalent
4 C. Mexican Blend Cheese, 6-8 small sized flour tortillas
shredded

Heat oven to 350F. Chop green onions and mix all but 2 (save those for the top) with sour cream.
Heat enchilada sauce in a saucepan on low. Mix 2 C. cheese with sour cream mixture. Fill tortillas
with sour cream mixture while lining them up in pan folded side down. Pour sauce over enchiladas
in pan. Bake for 30 minutes at 350F. Top with cheese and reserved green onions and bake until cheese is melted over the top
(about 10 more minutes or so).

Green Beans
Mexicorn
 Sample Menu

Wednesday
Chicken Pot Pie ......................................................................... $9.21 entire dish | $1.54 per serving
Green Salad ............................................................................... $1.85 for entire dish | 31 cents per serving
Entire Meal ................................................................................. $11.08 for meal | $1.34 per person
Note: All totals are approximate.

Chicken Pot Pie

1 pkg. deep dish pie crusts or your 1 (14 oz) can chicken broth
homemade equivalent 1/2 C milk
1/3 C butter 2-1/2 C shredded cooked chicken or turkey
1/3 C chopped onion 2 C frozen mixed vegetables, thawed
1/3 C all purpose flour
Salt and pepper to taste

Heat oven 425F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan
or prepare your own crusts. Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender.
Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add
chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust seal
edges. Cut slits in several places in top crust. Bake at 425F for 30-40 minutes or until crust is golden brown. Cover edge of crust with
strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving. If
you have extra filling leftover, you may wish to save it and add it to any leftovers.

Green Salad

Thursday
Glazed Meatloaf ......................................................................... $5.78 entire dish | about 96 cents per serving
Baked Potatoes ......................................................................... $2.00 for entire dish | 40 cents per serving
Mixed Vegetables ...................................................................... $1.15 for entire dish | 19 cents per serving
Entire Meal ................................................................................. $9.33 for meal | $1.56 per person
Note: All totals are approximate.

Glazed Meatloaf
C ketchup 3 slices bread, torn up into small pieces
1/3 C brown sugar Dry minced onion to taste
C lemon juice, divided 1 egg, beaten
1 tsp. mustard powder Cajun seasoning to taste
2 lbs. ground beef

Heat oven to 350F. In a small bowl combine ketchup, brown sugar, and 1 Tbsp of the lemon
juice and mustard powder. In a large bowl combine ground beef, bread, remaining lemon juice,
onion, egg, seasoning, and 1/3 of the ketchup mixture. Mix well and place in a loaf pan. Bake for 1 hour, drain any fat off and then
spread ketchup mixture evenly over the top. Bake for 10 more minutes before serving.

Baked Potatoes
Wash potatoes and poke several times with a fork. Wrap each potato in aluminum foil and bake at 400 degrees for 60 minutes or until
cooked through.

Mixed Vegetables

2012 M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 3 of 5
 Sample Menu

Friday
Pasta with Lemon and Parmesan ............................................ $3.86 entire dish | 64 cents per serving
Green Salad ............................................................................... $1.99 for entire dish | 33 cents per serving
Entire Meal ................................................................................. $5.85 for meal | 98 cents per person
Note: All totals are approximate.

Pasta with Lemon and Parmesan

1 (12 oz) pkg. fettuccini** or linguini Zest and juice from 2 lemons
4 Tbsp butter Salt and pepper to taste
4 Tbsp oil Parmesan Cheese to taste
2 cloves garlic, minced

Cook the pasta according to package directions; drain and keep warm. Melt the butter with the oil
over medium heat. Add the garlic cloves and lightly saut. Add the zest and lemon juice; stir well
and heat until warm. Season to taste with salt and pepper. Toss sauce with pasta and serve
garnished with Parmesan cheese.

Green Salad

Dessert*
Lemon Lime Bundt Cake
1 1/2 C butter 2 Tbsp. lemon juice
3 C flour 5 eggs
3 C sugar 3/4 C lemon lime soda

Cream sugar and butter and beat until light and fluffy. Add eggs one at a time, beating well
between each addition. Add flour gradually, beating continuously. Beat in lemon juice and soda.
Pour batter into well greased and floured bundt pan (if your pan is non-stick you do not need to
prepare it). Bake at 325F for 1hour 25 minutes or until a cake tester comes out clean.

* Dessert is not on the grocery list

2012 M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 4 of 5
 Sample Menu

Shopping List
Baking Products
Pie Crusts, Frozen - W1
1 Soup
Chicken Broth - 14 oz. - W1 1
Canned Vegetables
Mexi Corn - 11 oz. - Tu3 1 Vegetables
Garlic Cloves (2 cloves) - F1 1
Cheese Green Onions - Tu1 1
Mexican Blend Shredded Cheese (4 c) - Tu1
1 Lettuce Salad Mix - 10 oz. - W2, F2 2
Parsley, Fresh (1 T) - M1 1
Dairy/spreads 6
Sour Cream (2 c) - Tu1 1 Potato, each - Th2
White Onions (1/3 c) - W1 1
Ethnic Food Zucchini - 1 lb. - M2 2
Enchilada Sauce, Red - 10 oz. - Tu1 2
Flour Tortillas (8 ct.) - Tu1 1 Pantry
Bread (3 slices) - Th1
Frozen Vegetables
Bread Crumbs (1/2 c) - M1
Green Beans - 16 oz. - Tu2 1
Brown Sugar (1/3 c) - Th1
2
Butter (1/3 c + 4 T) - W1, F1
Mixed Vegetables (2 c + 16 oz.) - W1, Th3 Cajun Seasoning (to taste) - Th1
Eggs, each (2) - M1, Th1
Fruit Flour (1/3 c) - W1
Lemon, each - F1 2 Garlic Powder, Dry (1/2 t) - M1
Ketchup (1/2 c) - Th1
Meat Lemon Juice (1/4 c) - Th1
Chicken, Boneless, Skinl (2 1/2 c) - W1
1 Milk (3/4 c) - M1, W1
Ground Beef - 1 lb. - M1, Th1 3
Minced Onion (to taste) - Th1
Mustard Powder (1 t) - Th1
Oil, Cooking (4 T) - F1
Pasta / Rice Oregano (1 t) - M1
Fettuccine (12 oz.) - F1 1 Parmesan Cheese (1/4 c + to taste) - M1, F1
Pepper, Black (1/2 t + to taste) - M1, W1, F1
Sauces Salad Dressing (enough for 12) - W2, F2
Spaghetti Sauce - 28 oz. - M1 2 Salt (1/2 t + to taste) - M1, W1, F1

Approximate Total: $58.00

*A word about the grocery lists: The prices on the grocery list are approximate. We do not encourage people to pay regular price, but rather to shop
bargains and stock up when items are inexpensive so that you can pull them from your pantry (including freezer) when you need them. For more
information about this money-saving way of shopping, read http://menus4moms.com/the-well-stocked-pantry/ on Menus4Moms.com.

2012 M.A. Kelley and Company, Inc. (Menus4Moms); All rights reserved Page 5 of 5