Sunday Shepherd

I hate to say it, but fall is definitely in the air. I know September is still considered summer to some, but I don’t see high 80 temps in our future anymore—but we shall see!

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Even though school has started up once again, I think my life has finally slowed down a bit—knock on wood. Between my summer job of working full-time and then jetting off to Chicago a few days after work ended, and then 2 days later had to start school again. I felt like I was never home, never had time to just chill, and was getting behind on quite a few things. But alas, I am blogging from the comfort of my couch!

School has consisted mostly of this..

Studying and iced lattes.

Although my class schedule is pretty packed (Ad Management, College Algebra, Bowling, Management, and Marketing Management), I still find time to do other things besides hitting the books. Mom came down on Thursday for dinner because we haven’t been together since our Chicago trip a few weeks ago. Applebee’s was on the agenda, and I knew what I wanted before we even got there!

Steak and shrimp, seasonal steamed veggies, and a baked potato.

Sometimes a steak is all I need to get me through a rough week, I swear. And check out the cutest dessert my mom got..and it was only $1!!

Brownie bites—small warm brownie and mini scoop of vanilla ice cream drizzled in hot fudge sauce.

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In other food news, look what has finally appeared on store shelves in my town!!

Kabocha squash!!

If you’ve never tried it, I highly suggest you do. Find out more on this fabulous fall food here!

And a new addition to my spice rack that I am head over heels for is McCormick’s Salad Supreme.

“This blend of Romano cheese, sesame and poppy seeds, paprika, garlic, and black pepper adds great flavor and a colorful garnish to tossed salads or pasta salads.”

I use it on eggs, pasta, vegetables, sandwiches, and a sprinkle on soups—it’s not overly salty, but instead a very robust cheese flavor which sets it apart from other spice blends I’ve tried. (Note: I’ve found Wal-Mart has the cheapest price on this)

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Now onto the recipe for the day—lately I’ve been trying to calculate how much my meals are actually costing me. Not just for fun, but to try and get the most bang for my buck. Shepherd’s pie has always been known to be an economical and hearty dish, so I figured out the exacts to share with you! And by the way, this isn’t your typical, everyday Shepherd’s pie..I amped it up a bit with a Mexican twist!

Grocery list:

• 1 lb lean ground beef—$3.78
• 1 package Betty Crocker Homestyle Reds Instant Potatoes--$0.78
• 1 can Mexicorn--$1.22
• 1 jar thick and chunky salsa (Great Value brand)—$1.98
• 1 package green onions--$1.18
• 1 bag of Mexican cheese blend(Great Value brand)—$1.77

Makes 5 servings

Cost per serving=$2.14

Mexican Skillet Shepherd’s Pie

Ingredients:

• 1 lb lean ground beef
• 1 (11oz) can Mexicorn
• 1/2 c sliced green onions
• 1 c thick and chunky salsa
• 1 1/2 tsp chili powder
• 3/4 tsp cumin
• 1 pouch Betty Crocked Homestyle Reds instant potatoes
• 1/2 c shredded Mexican cheese blend

Directions:

In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.

 

Meanwhile, follow directions on package of potatoes, adding the water, stirring well, and microwaving 2-3 minutes.

Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Garnish with tortilla chips if desired around outside edge of skillet.

What’s your favorite economical meal to make?