I promised recipes. Here are the weeks menu’s and budgets

From Ellen M – Grandma’s beef soup

1 28 ounce can of whole peeled tomatoes–Make sure you squish all of the
juice out of tomatoes in a colander over a large stock pot. There
should be pretty much just tomato pulp in the colander when done.

6 potatoes peeled and quartered
1 1/2 pounds peeled carrots, cut in chunks
1 big handful celery from the heart, leaves and all
1.5 lbs stew meat

Throw everything in the pot with tomato juice, add water until about 2-3
inches from the top of the pot. Add a liberal amount of salt and some
pepper. Bring to a boil, lower and simmer until dinnertime (best to let
it simmer 5-6 hours).

To serve put cooked Minute Rice in a bowl (grandma probably would not
have liked that but it’s what I grew up with and not the same without
it), ladle broth and veggies and meat over rice.

This meal will get 6 servings

My Vegetarian Chili – featured here with a few changes  – 6 servings

I used frozen bell pepper strips (10/$10 sale at kroger)
Instead of the morningstar farms veggie crumbles I used bulk TVP (avaible in healthfood stores, also Bob’s Red Mill) I didn’t use the soyrizo – $0.64
used black and red beans to use for other meals
Used a quart of my own canned tomatoes from this summer
1 onion
celery –
Rotel (store brand)
1 can garbonzo beans
2 carrots – approximately
spices and garlic ( I purchase spices in the bulk section in small amounts for freshness, cost and to eliminate wasteful packaging)
cornbread