If you celebrate Easter, I hope yours was lovely. We went to my cousin’s house after church for the big family gathering. I didn’t count but I would estimate there were around 40 people there. The best part is that we’ve got a new crop of babies in the family. 🙂
Let’s take a look at our menu for the coming week:
Dee’s Menu
Monday
- salad
- roasted asparagus
- red potatoes/onion/bell pepper (in oven)
- fresh strawberries
Tuesday/Wednesday
David will be out of town so I’ll have leftovers or a salad.
Thursday
- Gallo Pinto
- salad
- tortillas (I might make homemade if I have time)
Friday
- Baked Chicken with Spinach and Artichokes
- salad
- French bread
Saturday
We didn’t have this meal last week as planned so we’ll try again.Â
- grilled cheese sandwiches
- homemade tomato soup
Sunday
Leftovers from lunch out after church.Â
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What’s on your menu this week? Leave me a comment. 🙂
This post is linked up on Organizing Junkie. Check it out for more menu ideas.Â
Week 3 on WWII British rations! I baked a Woolton pie yesterday to hold me through several days (this is a vegetable pie with a pastry crust on top, but not bottom, to be served with gravy). Also a pot of carrot/sweet potato soup. This morning I put the makings of a rice pudding in my crock pot for desserts and possibly a breakfast for the week, and on Friday I baked two loaves of whole wheat bread. I’m hoping all this will be my mainstays for the whole week, filling in here and there with sandwiches and fruit for packed lunches. Rationing requires planning!
This is such an amazing project you are doing. I’m really impressed!
Thanks! I’m interested in seeing how long I can last without running amok through the streets shrieking for snack foods!
Hahaha! It’s the lack of adequate cheese which would do me in.
I love the sound of your Monday night dinner… Might have to do that myself some time in the near future…
Here’s my menu… If you can call it one…
Monday: I’d planned to have leftovers for Monday’s dinner from the pie I was making on Sunday, except I didn’t end up making it because I had leftovers from Saturday’s dinner and ate that on Sunday instead (luckily, I realized I wouldn’t be making it before I got the peas out of the freezer and made the pastry). But I had a lot to get done, so didn’t have time to make it (hence the original plan of having leftovers). So, I cheated and ordered pizza last night.
Tuesday: I’ve got the new potatoes that should have gone with the pie I never made, but don’t have time to make pie today. I want to use the potatoes up though, and since I also have some corn on the cob in the fridge, I’m going to just make fried potatoes and corn on the cob for Tuesday’s dinner.
Wednesday: Morroccan vegetables with rice.
Thursday: I have roleplaying, so if there are leftovers from Wednesday, I’ll have those. If not, I’ll probably have some cheesy fries, since I’ll want something quick after roleplaying, and am reluctant to order take-away after having ordered pizza on Monday.
I haven’t figured out the other three days yet.
Well, I’m glad you liked our Monday menu because it didn’t happen. Ha! Like you, our plans changed. We had a meeting in town, late afternoon. When we were through, someone walked in with a burger from the restaurant next door and David decided we should just go eat over there. He ordered a steak and I had a burger. So much for “meatless Monday”. 😉
Ha! Yeah, I know how easily that can happen. Better luck next week! 😉
Monday = Easter Leftovers
Tuesday = Cheesy Chicken Green Bean Casserole – This is a seasonal indulgence we eat about twice a year. It is your standard Campbell’s Green Bean Casserole recipe with cooked, shredded chicken and a healthy amount of cheese including, GASP, Velveeta added. It makes a one dish meal that is quite yummy if not healthy. I pull the cooked, shredded chicken from the freezer to make it a snap to make. A quart of green beans from last year’s garden subs for the 2 cans of store bought beans.
Wednesday = Leftovers or a Frozen Pizza from Aldi – I’ll add extra pepperoni, cooked and crumbled sausage, green pepper – all from the freezer. Black olives from a can in the pantry, etc.
Thursday = Broiled Scallops (in garlic butter) + Roasted Asparagus in Balsamic Browned Butter Sauce
Friday = Fun Friday Food Night – We always eat some sort of appetizer or variety of appetizers for dinner. This week I have pigs in blankets lined up as well as a 1/2 batch of Buffalo Chicken Dip (DH’s favorite)
Saturday = Chicken Stuffed Shells
Sunday = Spaghetti with Ricotta Meatballs (last of a batch I made and put in freezer)
Many years ago I developed a version of the green bean casserole that uses homemade alfredo sauce instead of canned soups, and it topped with grated cheddar, bacon and caramelized onions. It is to die for! I never thought of adding chicken to it, though. Looks like I have a new recipe to work up and share. Thanks for the idea!