I stuck to last week's menu pretty well, except for Friday. We had some leftover chicken thighs that I needed to use, so I switched the pasta dish to one with chicken. This illustrates the need to not be a slave to the menu - it's there to help ease stress and finances, not make you sweat if you can't stick to it. If you have an ingredient you need to use up, don't be afraid to change it up!
Likewise, sometimes I find I don't have the time to do what I originally planned and then I like to fall back on one of my "easy dinners" like tacos, spaghetti, or haystacks. I always try to keep the ingredients on hand for these recipes and usually don't schedule them on the menu so that I can use them when needed (unless my kids are begging for them, then they get scheduled!).
So, here's what's on tap for this week:
Monday- Egg Salad Sandwiches, chips, carrots (kid's youth night)
Tuesday- Sub-Jee (one of my favorites - I'll post the recipe tomorrow!), tortillas, salad
Wednesday- Ham and Potato Frittata with Carmelized Onion, Artisan Bread, Salad
Thursday- Chicken Noodle Soup, Artisan Bread, Vegetable Plate
Friday- Shrimp and Vegetable Stir-Fry, Baked Noodles, Potstickers (frozen)
Saturday- Homemade Pizza
Sunday- Slow Cooker Ham and Potato Soup, Bruschetta (home-canned from last fall)on bread, Vegetables
I'm going to be posting some of these recipes over the next week - let me know if something looks interesting to you, and I'll try to get it up sooner.
Jami
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