The big challenge this week is to “eat from the pantry” (in other words, I’ve spent my budget…). This will not be a problem in most areas, as we’ve got a supply in the freezer of meats, some veggies and the like and there’s flour for bread and oats for granola. The biggest hurdle for me is planning vegetables at dinner that the whole family will eat.
And by that I mean my daughter. She really only enjoys green salads which are harder to come by at this time of year.
Especially when the food money has already been spent and last week’s lettuce is history.
In winter I would be happy with cabbage slaws, carrot salads, broccoli & bean salads, vegetable soups, and simple cut vegetable plates. Which pretty much puts her on a mono-diet of a few carrot sticks (she does like more vegetables, but peas and corn are pretty carb-y and fresh green beans are not in season). I pretty much split the difference and figure on the days we have a slaw, she can grab a carrot or something (though she still has to take a “Thank-You Bite.” Do any of you have do this with your kids, too?).
What do you all so for vegetables and salads in the winter?
Monday- Spaghetti with Roasted Tomato Sauce, veggies & dip (found Newman’s Ranch dressing in a clearance bin for $1- whoo!)
Wednesday- Pesto Stromboli, veggies & dip
Thursday- Roasted Beet Soup* (using up the last of the garden beets and red cabbage!), chicken & broccoli salad, Easy Artisan Bread
Friday- Teaching my daughter how to roast a whole chicken: Roasted chicken with potatoes (and I’m throwing in some cauliflower *smile*), green salad (I’m thinking we’ll have enough spinach and chard from the garden for this!)
Saturday- Burgers on homemade buns, oven fries, carrots (good thing we have a lot of these….)
Sunday- Leftovers or pasta after church; Sunday Tea in the evening
*I just found this recipe from the December issue of MaryJane’s Farm magazine. It’s not on the web, so if we like it I’ll post it. It looks promising because it contains cabbage & carrots as well as beets…