Last week Hannaford had whole chickens and split fryer breasts on sale for $0.88 a pound. I had asked my husband to pick us up a few whole chickens, but he said they didn’t look good so he bought the fryer breasts instead.
I was just grateful I wasn’t the one who had to go to the store. 🙂
We are 17 days into the year and have spent $84.39 on groceries which leaves $15.61 for the rest of the month. The idea of only having $15.61 left for groceries with 14 days to go to the end of the month might make some people nervous, but not me.
We have food in the freezer and a pantry stocked with dry goods so I know we’ll be fine. And another thing I’ve got in my corner… I don’t feel the need to shop.
Which is a HUGE thing mentally I think, especially for people who live in big cities, or suburbia who are visually surrounded by stores of every kind everywhere they look. Out of sight, out of mind, that’s the way it is when you live out in the boonies. And I like it. 🙂
When I the HH made those bacon wrapped tater tots a few weeks ago, several people mentioned bacon wrapped dates. And so he gave them a whirl. But he wasn’t thrilled with the outcome.
All he did was wrap a 1/3 slice of bacon around a date and bake them… maybe he was supposed to do something else?
Here’s a show and tell of the meals we ate last week:
We enjoyed Mrs. C’s Pot Roast 3 times last week!
There was also a turkey pot pie I pulled from the freezer that we feasted on for 2 days.
And the HH pulled some spinach raviolis from the freezer and we had those with some Rao’s marinara sauce over the top.
Last night we had pickety bits.
And on Saturday we had a mini soup making marathon which produced a dozen homemade soups for the freezer section at Camp Butterfield.
- Copy Cat Panera Black Bean Soup
- Copy Cat Panera Tomato Soup
- 8 Can Chicken Taco Soup
- Homemade Chicken Soup with Costco Canned Chicken
One of my goals this year is to be more intentional with my time. So one of the things I am doing to stay on track {and to keep me from getting distracted} this year is to sit down first thing on Monday mornings and make a list of all the projects {home and craft} that I want accomplish for the week.
After I make that list, I then jot down a list of the meals I want to make {or have the HH make}. I base the list solely on what we already have in our pantry and refrigerator. This eliminates any unneeded trips to the store and reinforces the use what you already have mentality that helps to keep the flow of our lives pretty simple around here.
Here’s what that menu looks like for this week:
- No Knead Dutch Oven Crusty Bread – For toast and grilled cheese sandwiches
- Baked Macaroni and Cheese
- Roasted Chicken and Brussel Sprouts
- Chicken Soft Tacos with Homemade Tortillas
- Sheet Pan Party Nachos with Chicken
- Peach Cobbler with Canned Peaches
And the HH wants to try a new lentil soup recipe as well.
Winter. It’s the perfect excuse to stay home and get your fill of slow cooked meals and desserts. And I LOVE this time of year. 🙂
So how did YOU do this past week in the food/meal department? Did you make anything exciting? Are you sticking to your grocery budget so far? Curious minds want to know.
Have a great Monday everyone,
~Mavis
Total Spent This Past Week on Groceries $10.83
- Total Spent in January on Groceries $84.39
- Total Spent on Groceries in 2022 $84.39
Nora says
Instead of dates try dried plums – I really like those!
Beth B says
Had my second grocery shopping trip of the year last week (the first one was on Jan 2nd.) Trying to stick to the once every 2 week trips. I do think you must have a much more stocked pantry and freezer than mine. I broke down last week and ordered a deep freeze. That will help reduce the need for more grocery trips once I have it filled. We are still going strong with no eating out (though we did get ice cream from a local ice cream shop once last week, but that doesn’t count, right?). Some of the planned meals for this weak include tortellini pasta bake, white chicken chili, red beans and rice with andouille sausage, and biscuits and gravy.
Mavis Butterfield says
I think having an extra freezer {even if they are little ones like ours} really does help.
Lesley says
Love your blog so much. Every year it’s better! We are the same age and I have followed you since the early days. Just want you to know how much I appreciate the blog as a part of my daily routine. Especially Sundays! Lesley in Chicago
Mavis Butterfield says
Thank you Lesley. 🙂
Theresa says
Yesterday I made your spicy red beans and lentils recipe. For my husband I added some sautéed kielbasa. We both loved it and he has requested I make it again soon!
Mavis Butterfield says
It’s one of my favorite recipes, glad you liked it.
Sue R. says
I can’t seem to find the spicy red beans/lentils in the recipe index…does it go by a different name? Thanks.
Mavis Butterfield says
Here is the recipe: https://www.onehundreddollarsamonth.com/creamy-spiced-red-beans-and-lentils/
Sue R. says
thanks! Got it and going to try it.
tc says
My HH hates to cook so I make him do the dishes (took me two years to train him). He has cooked scrambled eggs for me a couple of times after I had to have some surgery and he heated up what neighbors cooked for me that time. I have left over meals in freezer but he won’t get them out, only eats fruit if I put it in front of him in a little bowl. I envy all of you whose Husbands want to take over the cooking, I love to cook and cook huge batches of food for our ambulance service and homeless shelter so I save a cup of that for us. Tonight was salmon, sauteed green beans and left over rice. I make up recipees and tweak things from what I have on hand, I love being creative and not wasting food but wish the HH wasn’t so picky though. He really is a steak and baked potato man!!!! However he does like really good grass fed meat and will spring for it and have it shipped to us including buying bison, elk, antelope etc. All so delicious and I get to experiment.
MS says
Just wondering if you might share where you order these meats from? I have been looking for things other than your typical ground beef and such. I love venison as well but would adore it if I could get some elk and bison.
Wendy C says
On the menu this week is chicken pot pie, red beans and rice with turkey kielbasa, spinach ravolis with sauce (did you get yours from Costco also?), chicken stir fry with spring rolls, and veggie-beef soup with cornbread. I am also trying to not go to the store until Jan 31. We will see! My hubby loves fruit so I might have to make a fruit run.
Beth says
Tracking grocery spending and food waste are two of my goals for 2022 and so far I’d give myself a C for food waste and $$$ spent on groceries. I am definitely doing better than I was before but there is room for improvement.
Meals we had last week:
Roast chicken, roasted vegetables, homemade bread
Chicken noodle soup, bread, fruit
Mediterranean fish with wilted greens and white beans
Homemade meatballs and Parmesan chicken with pasta
I had other meals planned but pushed them to upcoming days because I needed leftover nights to use up food I made. I’m using AnyList for meal planning/grocery lists so moving meals is really easy. I am realizing we need at least one Leftover night each week to use up what we don’t eat and if for some reason I have Leftovers planned and we have eaten them all, I can pull soup from the freezer or a breakfast dinner is always welcome in this house. Resetting my thinking is taking some effort but I know it will pay off in less money spent on groceries and less food waste.
I have used Misfit Markets and Imperfect Foods and started to build an order for each last week and then stopped myself. I looked at my next couple of weeks of meals planned and decided there was absolutely nothing I “needed” from either place so I would be ordering things we would put away for later, waste (extra vegetables for sure) or snacks we don’t need ( chocolate covered whatever). I really don’t like how Imperfect Foods builds a big list for me each week which I have to remember to skip the week or that list becomes an order that I will pay for and receive if I don’t remember to skip the week so I’m thinking about canceling them altogether.
Elle says
I really enjoy your blog and have followed you for about 15 years. My goal this year is to grow enough food to fill the freezer and all my canning jars-if I can find lids! I’m excited to follow your gardening and food preservation this coming year. Our climates are similar as I’m 6b.
I needed thread last week to continue sewing on quilt tops and since the grocery store is across the street I bought milk. Round trip was 3 miles. I haven’t done a grocery shop since Dec 24. (I could have used powdered milk-always in the pantry, if I hadn’t needed thread).
My goal is 1 big grocery shop per month and my biweekly pickup of farm fresh eggs. Fresh veg and fruit should last 3 weeks. Then week 4 we eat out of the freezer. We will have our CSA May through mid-October and some of that will go into the freezer.
Week 4 meals:
-pot of chili, pan of cornbread
-pot of split pea soup-smoked hamhocks from the freezer
-vegan mushroom cream sauce/pasta It was really good! (recipe link below)
-soft tacos & black bean/corn salsa
-mac n cheese w/broccoli and ham (Christmas spiral sliced ham frozen/vac sealed)
-reruns of the above
https://thealmondeater.com/vegan-mushroom-pasta/
Mavis Butterfield says
Buying your canning lids now {way before canning season starts} is the best thing to do. And thanks for the chili reminder, it’s such an easy meal to be able to pull out of the freezer when we don’t feel like cooking.
Deborah says
I bought 100 canning lids earlier, I think from Amazon.
Day before yesterday, I made big pot of chicken and dumplings. Yum
Today, I made instant pot pinto beans with ham better than bouillon, and stewed potatoes and cornbread. We have enough for another meal. I’ll make a new batch of cornbread though. It was rather dry.
Elle says
I have looked every time I’m at the store for the last 2 years. Not a single box since covid 🙁 Summer 2020 a friend in WA state shipped me 6 boxes. I froze more food that I would normally can).
I’ve heard from others that the quality of lids last year was poor with nearly half not sealing 🙁 Hopefully that won’t be a problem in 2022!
Paula says
The mushroom pasta looks amazing. I am putting on my list.
Thank you Elle!
Heather says
Hi,
I love your blog! And enjoy the “what we ate in a week” post. It gives me ideas on what to make for dinner etc. Question: What brand of cracker is that on your pickety bits platter? I have been looking for a sturdy cracker for cheese platters.
I once tried bacon wrapped dates that were stuffed with blue cheese and had a sweet sauce on them. Maybe it was brown sugar? They were very good!
Dina says
Made the Costco Chicken soup for my father (who is in the midst of chemo). It was, hands down, the easiest and best tasting chicken noodle soup I have ever made or had. He LOVED it! I portioned the leftovers (without noodles) into individual servings for him and tucked them into his freezer. Last night he told me that he had pulled some out and reheated/added fresh noodles and he cannot get over how tasty it is! That is a WIN!!
Connie says
For the two of us, I am trying cook 2 nights then one night of leftovers. Right now I have leftover brisket and pinto beans and chicken spaghetti. Will probably be 2 nights oif left overs. Then extra beans will go into pot of chili we will eat a couple of nights. Easy week.
Suzanne says
The dates need to be stuffed with goat cheese. Seriously tasty. A little rich but oh so good.
tia in boise says
I think the times I had the bacon-wrapped figs, there was a pecan shoved inside…also, agree with a previous poster–they are “candied” somehow. yum! Now I want some.
Jennifer says
Two questions: how many servings does one of those soup containers hold? Second, does the HH all of a sudden enjoy cooking as much as it sounds like it does? When I got married, I could not cook a single thing. I taught myself and from my mama’s recipe s and discovered a lifelong love. Wonder if that is the HHs experience? Either way, y’all are eating good!!
Mavis Butterfield says
32 ounces. I like the Stack Man brand of deli containers for freezing soups as they are durable and reusable. Here’s the link to them: https://amzn.to/3lu5keG
And YES, the HH loves to cook {not baking or canning though} so it works out perfectly.
Deborah says
My husband loves to cook as well. He cooks more than I do usually. He doesn’t bake, but he does help with the canning.
Margery says
We ate mostly what was planned, managed a extra meal for the freezer. Did end up with take out one night as I was sick and DH way of feeding him and the boys was to order dinner.
We are currently quarantined for the week till at least Thursday. Did have the son who doesn’t live at home pick up some supplies. The only food items were bananas, milk,bread, and ice cream. The ice cream more as a comfort food for the sore throats.
Trying to balance out meals this week for the parents who could live on scrambled eggs and soup, and the boys who want normal food.
Lindsey says
Bacon wrapped shrimp is our favorite around here.
Diana says
One of my goals for the year is to reduce the amount of food I have in the freezers down to using the ‘spare’ fridge in the garage and turning off the small chest freezer in the house (that I bought to store bagels, lol) and both are pretty full – even for a single woman, lol.
About 3 months ago I realized I had a LOT of meat in the freezer – ground turkey and chicken breasts. I had a bit of a scare when the freezer stopped working (not the freezers fault) and started wondering what I would do if the electricity went out.
Kinda freaked me out.
I haven’t canned anything in over 40 years. Most of what I want to preserve doesn’t can well or doesn’t end up with the texture/flavor I desire. So, I’ve gone the freeze dryer route.
So far, I’ve put up 2 gallons of turkey broth (down to 2 quarts of powder), 6 lbs of raw ground turkey, 2 lbs of cooked ground turkey (1 lb goes into a full pot of spaghetti (1 lb noodles, 1-32oz jar Rao’s sauce) which will last me for 7-8 meals). This last week I thawed out 2 pckgs of chicken breasts (family size) and cooked them up. I’ll be shredding most of it for chicken salad, but some will be left whole just for regular meals. That will be put in the freeze dryer tomorrow.
The freezers are emptying out! Once that’s done, I’ll be working on the potatoes I have in storage (which are sprouting like crazy). Some will be left for planting, the rest will be made into mashed potatoes and then freeze dried.
Now that I have a freeze dryer, I’ve decided to plant my favorite vegetables in bulk, lol. Over the weekend, I planted English peas, snap peas, brussel sprouts, celery, spinach and lettuce. My onion seeds were planted 1/2 and have already been potted up and I’m planning on putting them out the first week of Feb. (That’s when it’s done here in the South, lol). I figure if I go crazy with a couple of different veg each year, I’ll be able to stockpile them and not have to grow them every year. Guess we’ll see how it goes.
On target!
Sharon says
How does the food taste after being freeze dried?
tc says
I have been coveting a freeze dryer but not persuaded the hubby they are worth the expense. How easy is it to use, how much electricity does it use, taste of food afterward?
Kim says
How about a stuffing a piece of cream cheese and a pecan half inside a fig, then wrap in bacon? Sprinkle with pepper.
That’s the recipe a friend served.
Margo says
We cannot find whole chickens here for some reason, lately. I eventually found 4 organic Chickens at Albertsons for almost$20!!
Left them there and bought a package of 6 whole legs for $4.64!
Margo says
That’s $20 each, not $20 for the 4.
Beth Rankin says
We had bacon-wrapped dates at our wedding so quickly learned to make it. Slivered almond inside. Bake in the oven on a cookie cooling rack to let the grease drip through. Sweet/salty-soft/crunchy wins!!
Peggy says
Your meals look delicious! I’ve seen and tasted stuffed dates wrapped in prosciutto, but I’m sure bacon would work, you’d just have to precook it, and not too crispy! The stuffing was a cream cheese slightly sweet filling with a toasted walnut or pecan stuck in one end! They were quite delicious!
Anita F says
for the bacon wrapped dates, should be glazed with maple syrup
Janice says
I am sticking to my pantry challenge and have not bought any groceries since Dec. 24th. I was hoping to get to the end of January without buying anything but my husband keeps reminding me how low we are on farm eggs. The grocery store eggs I bought for baking just aren’t the same.. I’ve made butternut squash soup with squash from last year’s garden, tomato soup with frozen tomato’s from the garden and a very large lasagna that we ate for several meals and had enough left over to freeze four containers. Thanks for letting us post – it helps keep me accountable!
Carolin says
Whenever we make bacon-wrapped dates (best in winter now with the fresh Medjool-type dates), we just fry them in a pan and they turn out so very yummy.
Btw, Mavis – when you made the soups to freeze, was this with fresh ingredients or did you use already frozen items and froze them again?
I decided to follow your savings advice and decided to meal-plan 4 weeks in a row and then repeat (ideally using the same shopping lists). Lets see how we will manage to stick to it …
Mavis Butterfield says
For these particular batches of soup I used some leftover cooked carrots/onions I had stashed in the freezer but everything else I think came from a can {vegetables, chicken etc.}. We also added some leftover rice to the chicken soup. 🙂
Rosemary Calhoun says
Our chickens should be old enough in February to start laying eggs. We have 6 chickens so we should get at least 4 or 5 eggs a day. That will save me a little money (although we still need to feed the chickens and that does cost some). I will give away any extra eggs to friends.
Our cabbages are growing well in the greenhouse. Not sure when they will be ready, but I will be using them to make sauerkraut.
Our freezer is still quite full. I stocked up a couple of months ago and we are still using that supply. The pantry is full too. Ever since the store shelves started getting empty, I have been trying to keep that full.
Have you noticed which food items seem to be in short supply? I have noticed that they seem to “take turns” with being out of stock. The item that was out of stock for 2 weeks, is now in stock but now something else is out of stock. Maybe someone should invent a board game . . . “can you guess the next missing food item?” LOL
Brianna says
I have a list I check every time I go shopping on those items that trickle from trip to trip because I cannot find them. Shortening sticks has been on there probably the longest. Lately I have had a hard time finding sliced sandwich bread and buns, sugar, liquid dairy (milk, whipping cream, buttermilk), dried pasta, some fresh veggies and fruits (salad mix, spinach, berries, limes), meats (chicken and hamburger mostly). It is weird how things are cleaned out for awhile or available, it is very unpredictable because it seems from all grocery departments and varies from store to store. I have had to shop at 3 different grocery stores the past month just to find the usual basic things on my list. It is very time consuming. My upright deep freezer is in a storage unit right now because we moved at the beginning of December and our rental does not have the space for it, so I cannot bulk buy on meats and such anymore or batch cook. It makes it a lot more expensive to get the groceries I need for the week.
Sue says
My plan is to eat first from the freezer part of my fridge which is quite large. Then move to the big freezer which is stocked with
Veggies from our garden, soups, tomato sauces for spaghetti.
I use the smaller containers for our soups. Stack Man containers are great, thanks Mavis.
We are still eating spinach, radishes, onions and carrots from my raised beds. Winter decided to show up in central Alabama so my lettuce is over.
This pass week I used several things from Trader Joe’s that was
Purchased in Dec. when my grands came for a visit. All this from the freezer. I made a squash casserole from veggies in my freezer.
I can make a meal with this and a salad and I’m good.
Made a big pot of spaghetti sauce from frozen sauces also.
I make my sauce with tomatoes, onions, peppers and garlic.
I use avocado oil because it doesn’t burn at a high heat
Then I run it all through my food mill to get out seeds etc.
Then freeze and it’s so good, also do tomato soup from this.
This food challenge is really good besides saving money, I’m using food that that’s not going to waste.
Exciting to see what I spend this month, just a little over 100 right now. Maybe need more milk, hubby likes it to much.
Pam T says
I wrap lil smokies with a third of a slice bacon with seam side down. Leave a little space between each. Sprinkle with 1/2 cup brown sugar or a little more. ( I use half the package of smokies and half a pound of bacon ) for me and my HH. bake at 350 for 40 min. Or til bacon is cooked how you like.
It will be your new favorite!
I
Marianne M Lewis says
If you are feeling extra special – stuff the dates with goat cheese, wrap in bacon and drizzle with pomegranate molasses (or maple syrup as someone else has suggested).
Donna says
I have a friend that serves hers like this, with the maple syrup, and they’re delicious. That pomegranate molasses sounds amazing, though!
Gail says
Question for Mavis and others: Last year when grocery items became scarce on store shelves, we started being more intentional in stocking canned and dry foods in our pantry. Now when I use something from the pantry, my husband immediately puts it on our grocery list. This works for us as we rotate items (use oldest first) and maintain a standard amount of food in our pantry BUT it doesn’t address the issues of Pantry Challenge or saving money on groceries. If we eat down our pantry to save $ on groceries, we’ll just have to have another big stock up shopping trip later when pantry is low (and prices are likely higher). How do you handle this?
Mallory Lemieux says
Hi Gail, like you, Mavis, and many others here, we keep a very well stocked pantry, which itself saves us a great deal of money – I would never want to “eat it down” fully. For me, the goal of doing a Pantry Challenge was to identify and use up the items that we had overstock of (hello, 20 boxes of taco shells bought on a mega deal), and those items that had been lingering to long, or ignored, for some reason. In the end, this does help save money. So yes, we are “eating down” the pantry (and freezer), but not drastically enough that it would require a restock. For my husband and I, we have our regular fridge/freezer, a 7 cubic foot chest freezer, plus all the dry goods – tucked into bookcases, on top of cabinets, etc. Our goal this year was to eat down just enough to make the inventory more manageable in our small apartment so we can ensure everything is getting rotated and we have space to take advantage of great sales. Hope this helps!
Tina says
How do you manage to store such such “overstock” in an apartment? I am in an apt and I have literally run out of room and still feel as though I should have additional supplies. Do you have a secret?
Mallory Lemieux says
Hi Tina, sure – happy to share, apologies that this might be a bit long.
Our kitchen is galley style (sink on one side, stove on the other, with a few top and bottom cabinets. We cook most meals from scratch, so all of the cabinets but one lower cabinet are taken up by pots/pans/etc. The lower cabinet is probably 20 inches wide, by 20 inches deep, and has a half shelf. That is where I keep condiments, snacks, some pasta and rice packets, plus a lot of small misc items and sweets – pretty much the “catch all” for small items. In this cabinet I use two stackable baskets and a wire shelf to create height to enable me to store more items. I keep the most used items in the front, and make a point to pull everything out every month or two to make sure nothing has gotten lost.
The rest of our dry foods are stored out in the open. Cereal, granola bars, chips, tea, crockpots, and an electric skillet live on top of our upper cabinets. Behind the table, I have a folding bookshelf, about 2.5 feet wide by 3 feet tall. This holds large boxes of rice, pasta, waffle mix, more cereal, a basket of dried beans, and a glass jar with open packets of nuts, baking chips, etc. Under this bookshelf I have two flats of canned goods (beets, corn, olives) and a box of tomato sauce cans.
Also behind the table, on the “long wall” is a skinny handmade bookcase I got for free on Facebook. It is just wide enough to hold a variety of mason jars and square plastic dry goods containers. This is my “working” shelf where I store flour, sugars, oatmeal, extra spices, chocolate chips, etc.
Under the kitchen table, against the wall, is a carboard box with a 25 lb. bag of flour, 10lbs. of sugar, coffee, and honey.
At one end of our counters is a small set of open shelves that I use for spices. The other counter end is an overhang, under which I put a small rolling cart that holds misc canned items, my kitchen towels, and onions, potatoes, and garlic. Behind that cart I have a small space where I’ve tucked a bulk box of oatmeal, graham crackers, and a few boxes of cake mix.
We are lucky to have a small mudroom we share with our landlords, here I keep our tomato products on an upper shelf, and my seltzer below that.
A bit more randomly, I keep Sam’s-club size bottles of oil in the floor of the bathroom closet, all of our home-canned goods (dozens of jars) stacked in boxes behind our couch, and there is a few more boxes of taco shells hidden with those.
We have a regular fridge/freezer combo, I also utilize baskets in the freezer to corral small items. We are very lucky to keep our chest freezer in our landlord’s garage, that mostly holds meat, and I use baskets for that as well. We used to have a slightly smaller freezer in our apartment where the skinny bookshelf was, and that worked quite well, but it did take a away some space – all of my working containers were on the folding bookshelf.
So yeah, it’s a bit of very organized chaos. Our apartment is a studio with a tiny loft, so visual clutter can be a big issue. I try to keep as much as I can in mostly solid side baskets (the Sterilite ones from Walmart with the handles that flip for stacking are nice). My goal right now is to reduce a lot of the “packaged” food (cereal, granola bars, taco shells) that were acquired through couponing to reduce that visual clutter. Mostly by getting things off the upper cabinets and reducing some of the canned items.
I hope this helped! I blog a little on twofrugalcats.blogspot.com, and my first pantry challenge post has some pictures. Try looking for spaces that you can use for “hidden” storage – under the bed is a great one (you can use small risers to create more space). Corners behind furniture, etc.
Pam Landry says
I wanted to try the bacon wrapped tater tot recipe but apparently there is a tater tot shortage around here. My canning cupboard was turned sideways and unusable a couple years ago when we had a pipe break in the basement. My husband unexpectably put it back in place yesterday and I am so happy1
Jennifer says
I’m thinking of going to the library this week to print out a bunch of your recipes and put them in a binder, but you should totally have them published as a cookbook! Every one I’ve tried is wonderful.
Thanks so much!!
Ashley Bananas says
This weekend I made turkey with sides. We had an extra turkey in the freezer and it seemed like a great time to use it. I’m not doing a no spend month, but I am trying to slow down the spending dramatically and grocery shopping is typically something I can avoid or lower if I work on it. I also made turkey broth for the first time this past weekend. I’ve ben looking up homemade turkey noodle soup for my next cooking venture!
LDA says
So far I have spent $78.30 out of my $100/month challenge. However, I’ll be picking up my grocery order today (hubby was out of snacks) so we’ll see if I’ve already gone over budget. If so, I can always delay further purchases since the larder is well stocked.
Rachael says
My friend makes her bacon wrapped dates w/ almond slivers shoved into the inside of the date. Then baked until the bacon is crispy & the date has carmalized. I brought some blue cheese last time & they said the combo of date, bacon, almond & warm melted blue cheese was delicious!
Tina says
Do you have a cheap chicken tortilla soup recipe?
Mavis Butterfield says
This recipe was originally posted in 2012. If I were making it today I’d probably replace the 1 pound of chicken with 1 can of drained canned chicken to keep the cost down. https://www.onehundreddollarsamonth.com/easy-slow-cooker-recipes-chicken-tortilla-soup/