Another crazy week for us. Perhaps I should just accept this as “normal” for us? Nah, I am going to keep hoping things will slow down. Hope springs eternal! Here is our menu, such as it is…
DEE’S MENU
Monday
David and I went to the city for a much-need weekend getaway to celebrate my birthday. He flies out early tomorrow morning so we decided to spend another night. I’ll take him to the airport early in the morning then drive home.
Tuesday
David is out of town so I’ll cook fish for Chris and myself.
- salmon
- artichokes
- green beans with red potatoes
Wednesday
I’ll be picking up David at the airport in OKC around 6 p.m. We will eat dinner up there.
Thursday
Tonight is the employee dinner for David’s company.
Friday
David will be out of town again. More fish for Chris and myself!
- lemon pepper cod filets
- baked potatoes
- carrots
- salad
Saturday
- grilled cheddar brats on Hawaiian hot dog rolls
- fresh pineapple
- chips and dip
Sunday
We’ll eat Mexican food after lunch and something light for supper after Music in the Park.
What’s on YOUR menu this week?
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MEAL PLANNING RESOURCES:
How to Save Money With Your Grocery Shopping List
How to Create a Weekly Menu Plan
Do you want to eat a healthy, organic, grass fed diet but don’t think you can afford it? My friend, Victoria of A Modern Homestead, explains how they do it on less than $200 a month. Click here to find out how:
This post is linked up at I’m an Organizing Junkie. For more menu ideas, be sure to check it out!
How are you cooking/serving the artichokes? Just curious.
Guess what? I hope you’re sitting down for this… I have a menu again. Yes, really.
OK, now you’ve recovered from the shock, here’s this week’s menu:
Monday: Pizza.
Tuesday: Cheese and onion pasty and carrot fries with peas and sweetcorn.
Wednesday: Scrambled eggs and hash browns with fried tomatoes.
Thursday: Salad wraps and fresh fruit.
Friday: Baked potato with cottage cheese and salad.
Saturday: Lentil toccos and fresh fruit.
Sunday: I never ended up making the vegetable korma last week, so will try again with that, served with brown rice and pitta bread.
Wow – I’m impressed! As for the artichokes, I steam them and then serve with mayo to dip them in. I add some Creole seasoning to mine.
I’m trying hard to make the menu planning thing a habit. So far, so good. Let’s hope I can keep it up!
Sounds like a nice way to have the artichokes.