Weekly Menu

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This week I would be content to exist on what is in the house, even if it meant eating cold cereal, peanut butter sandwiches or old ice cream for dinner. It's colder than blue blazes out and I don't look forward to heading to the grocery store. My husband, however, is not one to be content with cold cereal dinners, so I have to plan and shop. I may be able to sweet talk him, though, into driving me to the store and picking me up after. A chauffeur is better than nothing.

I have a few items in the freezer than I'm going to resurrect -- hopefully my family won't start a mutiny. I have a few new things to balance out to old resurrected meals, so I hope to not hear too many complaints (to which I usually give a lecture about being fortunate enough to not have to find one's dinner in a dumpster).

On Sunday, college boy is coming home for about 24 hours, and I think he'll like the flank steak recipe I am trying for dinner. I sincerely hope it tastes better than the slop he eats in the university commons (bad pizza every night).

I'm still watching my budget. Faith and I watched Kit Kittredge last night. The boys and Doug pretended not to be watching, but they were. If you don't have a young girl living in your house, you probably haven't seen it. It was good a good flick -- especially for an American Girl story. The reason I mention it here is because Kit's story takes place during the Depression and the story was a good reminder to me of how much we waste in our daily lives -- especially food. I want to make a better effort to use what we have and make do with less. It's fun to try new recipes and cook using new and tasty ingredients, but that should be done on a limited basis. We should mostly eat to live and not the other way around. And you can enjoy food that's less expensive too. It doesn't have to be tasteless or poor quality.

Saturday
Lunch: Skyline chili
Dinner: Deep Dish pizza -- I think one pepperoni and one ham and mushroom

Sunday
Lunch: grab a bite out
Dinner: Ponzu-Glazed Flank Steak, steamed rice and scallions, stir fried vegetables

Monday
Lunch: bagels and cream cheese
Dinner: Big Don subs, Minestrone

Tuesday
Lunch: tuna salad sandwiches or cheese quesadillas
Dinner: Cheese Ravioli and Marinara, bread, a steamed green vegetable

Wednesday
Lunch: Wendy's chili
Dinner: Tortilla Soup -- my own creation and I'll post the recipe

Thursday
Lunch: soup and crackers
Dinner: Bacon Eggs, Fried Potatoes, Upside Down Apple Muffins

Friday
Lunch: scrambled egg sandwiches
Dinner: Cajun Seafood Pasta, Salad, bread
This dish looks too decadent for a Friday abstinence day, but I have shrimp in my freezer and I've been craving the combination of Cajun and pasta. I will substitute some of the cream with half and half and cut out the scallops.


* Tried and true
* New to me

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