Grape juice concentrate
Vanilla ice cream
16 oz pkg of elbow macaroni
1 lb ground beef
16 oz jar of salsa
10 oz of process cheese (like Velveeta)
15 oz can of chili-style beans
2 cans of whole kernel corn (15 oz each)
2 cans of diced tomatoes (14.5 oz each)
3 red peppers (the sweet ones)
[Buy a 1 L of milk this week]
[Note: I overspent last week so I aimed to spend less this week to make up for it)
Lunch: Chowder and watermelon
Dinner: Macaroni and 1/2 a red pepper
Tomato Corn Chowder
Cook 4 strips of bacon in a large pot over medium heat until crisp. Remove to paper towels. Drain, reserving 1 Tbsp of drippings.
Saute a chopped onion in the drippings until tender. Add 2 undrained cans of whole kernel corn, 2 undrained cans of diced tomatoes, and 4 peeled and diced potatoes. Cook over medium heat for 25-30 minutes. Sprinkle with bacon.
Preheat oven to 350 degrees. Cook a package of elbow macaroni according to package directions. Meanwhile, cook 1 lb of ground beef in a skillet over medium heat. Drain. Drain macaroni. Set aside.
Combine a jar of salsa and 10 oz of cubed process cheese in a glass bowl. Microwave, uncovered, on high for 3-4 minutes. Stir into the skillet. Add the macaroni and a can of chili-style beans.
Transfer to a greased baking dish. Bake, uncovered, for 30-35 minutes.
Combine 1/3-1/2 cup of milk and 1/4 cup of grape juice concentrate in a blender. Add 1/2 cup of vanilla ice cream (about 2 scoops). Cover and blend until smooth. Drink immediately.