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Menu Plans: week of 24-30 March, 2014

I'm so glad to be at home and cooking dinners. I have spent most of March away from home, so it's been “eating out” for me. The first two weeks of the month were business travel, and the third week of the month was a road trip vacation. We stayed at hotels that included breakfast in the room rate, and tried to be reasonably frugal—but not stingy—for lunches and dinners. Since returning home on Wednesday evening, we've eaten out for two meals each day. The first meal I cooked this month was on Saturday night—cold breakfasts don't count!

Since I will be at home all of this week, I contributed for produce from the Bountiful Baskets co-op ($18.50) and picked it up on Friday night. With the fruits and veggies on hand, I set about to plan meals around the fresh produce, the contents of my freezer, and a minimum amount of groceries.

On Saturday, I started a pot of vegetable stock simmering in the crock pot. To make this, I pulled a bag of veggie trimmings from the freezer, added two sad potatoes and two limp carrots. The stock was used on Sunday to make potato and celery soup. This will be seen again this week for lunch with a sandwich or salad.

After washing and putting away the produce from Bountiful Baskets, I sat down with the store ads and set about planning my meals for this week. As I planned each meal, I noted the source of the ingredients, and that allowed me to quickly make a grocery list—taking into account the the produce that I received this week—and the meats that were on sale, as well as meats from the freezer.

My Menu Plan

Monday - meatballs and tomatoes w/ egg noodles; salad w/ cukes & radishes
Tuesday - pork chops; spicy steamed baby bok choy; rice
Wednesday - pot roast w/ potatoes, carrots & onions; grilled asparagus
Thursday - acorn squash stuffed with sausage and spinach; green salad w/ tomatoes & cukes
Friday - quesadilla, guacamole, salsa, Greek yogurt (instead of sour cream)

Since I received 6 large tomatoes in this week's produce basket, I'm putting meatballs with tomatoes on the menu. I really like the recipe I found online since it's a lot lighter than the usual meatballs in marinara sauce. The baby bok choy on Tuesday night and the acorn squash on Thursday is coming from Bountiful Baskets, as are the salad greens this week. We're eating the fruit for breakfast, snacks, and desserts.

I'm linking up with Laura and lots of others at Menu Plan Monday.

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