Weekly Menu

We plan to go to the meat market this week when we do our grocery shopping.  I've got plenty of room in the freezer, enough to see we've got a few things we need to use up.  That's the advantage of letting the meat supply decrease.  I don't know about you but even with my basket system, I tend to use what's on top and plan from there, sometimes forgetting about what's nearer the bottom.

Rhonda asked me last week if we were cutting back on meat.  We are.  Not because of health reasons but because John and I agreed that for our budget's sake we'd rather eat a little less and have better quality meat from the meat market rather than sub par meat all of the time. Often these days we eat a smaller portion of meat.  Just as a well seasoned dish tastes better than a bland one, I've learned that having  better quality foods is more satisfying.

Shish Kebab with Grilled Vegetables, Rice Pilaf, Baked Stuffed Mushrooms
Confession: This really was my menu for today, then Mama called yesterday and decided we'd go to lunch today.  Then she called this morning and said she had cooked.  Guess what she cooked?  Shish Kebab.  Go figure.

Chicken Paprika with Noodles, Green Peas, Pineapple Salad
One of those 'use it up' items from my freezer.  There are two servings and with the side dishes, we'll have plenty to eat.  I'll be happy to have my casserole dish where I can use it once again.  Really must find another way of freezing items without using my pans and casseroles.


Bean and Cheese Enchiladas, Green Salad, Peach Pie
Corn and Black beans and rice were mixed with a bit of onion, red bell pepper and shredded cheeses and wrapped in corn tortillas.  I put two of these entrees into the freezer today (sans enchilada sauce, I'll make that tomorrow).  One for this week, one for next month.  Bought the first peaches of the season (they've been in season for a month but I don't much care for the very early peaches).

Spaghetti with Meat Balls, Antipasta platter, Garlic Ciabatta
I was inspired by a movie, believe it or not...and no, it wasn't Godfather.  However, the mom was serving spaghetti and meatballs and boy did they look good.  So here we are, an 'inspired' menu, lol.  I'll use just 1/2 pound of beef stretched with bread crumbs, cheese, a bit of onion and an egg.  I'll bet I get enough meatballs for two meals from that 1/2 pound of beef.

Cheese Omelet, Spinach Salad, Hash Browns, Assorted Muffins
I suspect this will be a late brunch for us one morning.  I have two different types of muffins in the freezer so I'll just thaw a couple of each type.  I often make my own hash browns but I confess to really liking those crisp hash brown patties.  I bought some at Aldi for a very low price and I've really enjoyed them. I bake in the oven instead of frying. 

Meatball Pizza, Green Salad, Lemon Pie
With the 'extra' meatballs I'll top pizza dough.  I'll also add turkey pepperoni and fresh spinach leaves, red onion and mushrooms.  

Herb Roasted Chicken, Creamed Corn, Sliced Tomatoes, Summer Squash
I think I like summer best of all for all the good fresh vegetables that come into season, sigh. It just makes the meal taste so good when you're eating in season.  I'll use fresh rosemary to season the chicken and fresh basil in the squash.  If you've never tried basil in squash you really should.  Add after the squash is cooked so all the freshness of the herb can be tasted.  Basil is delicate.

3 comments:

Deanna said...

You, in turn, have inspired me to add spaghetti and meatballs to this week's menu. David loves it and I happen to have some ground beef in the freezer (well, I moved it to the fridge last night to thaw for tonight's meal). And I totally agree with you about summer and all the wonderful fresh produce.

Anonymous said...

Terri, I love reading your blog. I enjoy sharing your life, your budget, your menus. Thank you for being so open. You inspire me! Blessings be on you and yours, Pam

doe853 said...

Terry,
For freezing casseroles, try this. Line the dish with foil, freeze it, then take out the frozen food, foil and all and wrap well. When you are ready to cook it, replace it in the original dish and bake. Saves dishes and you have the food all frozen safely and fits the same dish!

This Week In My Home: A New Season

This week in my home... ...I have just hung out a load of clothes in the breezy autumn afternoon and almost too warm sun.  It's lat...