Coupon Queen...in the making!

I have decided that the grocery bill has gotten out of control in my house lately so I am going to make a concerted effort to become a coupon clipper. I spent the majority of Jenna's nap time yesterday on the computer reading www.couponmom.com. This is a very informative money saving website if you have never visited it. There is an ebook, that I am going to read this afternoon, on the website that teaches you how to cut your grocery bill in half. There is even a coupon blog with updated sales, etc. I am pretty excited!

I have already planned my meals for the week, and will only by the ingredients that I need. I am searching for coupons for the ingredients, but haven't found any yet. Here is my menu if you are interested.

Sunday: Stuffed Shells
20 Jumbo Shells
1 pound lean ground beef
2 cloves garlic, crushed
1 container (15 ounce) Ricotta cheese
1 cup (4 ounces) shredded Mozzarella
1/2 cup grated Parmesan cheese
1 egg1 jar (26 ounces) spaghetti sauce, divided
Additional Parmesan cheese, grated
Preheat oven to 350°F. Cook beef & garlic in a large skillet over medium heat, stirring frequently, until lightly browned. Remove from heat; if necessary, pour off excess drippings. Combine Ricotta, Mozzarella, 1/2 cup Parmesan & egg in a medium bowl. Stir in beef & garlic mixture. Spread 1 cup spaghetti sauce in 13x9-inch baking dish; spoon about 1/4 cup meat mixture into each shell. Arrange shells in a single layer baking dish. Sprinkle any remaining meat mixture over shells. Top with remaining sauce; sprinkle with additional Parmesan cheese, if desired. Bake for 25 minutes or until heated through.

I don't generally use the hamburger meat, but I may try it this time.
Brocolli
Crescent Rolls
Monday: Not cooking. We have a birthday party during supper time. Odd, huh?!?
Tuesday: Family night with Jason's family. Jackson has gymnastics, and then we all get together for dinner. Not sure what my assignment is yet.
Wednesday: Spicy Chicken Skillet
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 cups hot cooked rice

1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
Thursday: Ham and Potato Casserole
1 (26 oz) package frozen shredded potatoes
1 (1-lb) ham slice, cut into bite-size pieces (2 1/2 cups)
1 (10 3/4 oz) can cream of potato soup
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
Paprika
Combine: first 4 ingredients; sppon mixture into a lightly greased 13x9x2 inch baking dish. Bake, uncovered, aat 400 degrees for 25 minutes; sprinkle with cheeses and paprika. Bake for 5 more minutes or until thoroughly heated.

I think that I am going to sneak some frozen peas into the casserole as well.
Friday: Hamburger Helper (yes, I am admitting to the Hamburger Helper. I know that the children will eat it)
Green Beans

It may not be the most exciting menu, but I am hopeful that Jackson and Jenna will like most of it. If not, I always have the frozen chicken nuggets on hand. Wish me luck! I am really hopeful that this will aleviate some of the grocery bill. It is amazing to me how much things have gone up recently, and prices just seem to be getting higher each week.
That is all for now. I promise blog about the children soon! : )