Monday’s Menu

We had a wonderful time up in the mountains with my family over the weekend. We are so blessed to live an hour away from the mountains and a couple of hours from the coast- both places that we love to visit.

It snowed almost the whole time we were there and we enjoyed snowshoing through the fresh snow and watching the kids sled. There was a beautiful view of the lake too, which we could see the storms come in across.

Our daughter sculpted this cute little dog from the snow on Saturday morning and he guarded us the rest of the weekend from the balcony of the cabin. Totally made me smile every time I looked at him.

So now we’re back to a regular week, with about a week and a half left of the month. A month in which we’re eating from our pantry (for the most part – buying mostly produce, dairy and such) in order to get “back in the black” from a very red November and December.

Will we make it? I shopped this last week which provided us with fresh items that should last us through the end of the month. It left a little over $12 in the food budget. We will need milk, and maybe eggs…

I think it’s doable, don’t you?

Monday- Roasted chicken, potatoes, and vegetables; green salad

Tuesday- Muffin tin meatloaves, barley pilaf, sauteed green beans, chopped salad

Wednesday- Ham Bone Soup Easy Artisan Bread, vegetable plate & ranch dip

Thursday- Spaghetti Feed for our Life Group: we’re providing the spaghetti- made with Roasted Tomato Sauce, of course!

Friday- Baked salmon, brown rice pilaf, steamed broccoli

Saturday- Hamburgers on Quick and Tender Homemade buns, oven fries, carrots

Sunday- Baked ham (bought during the holiday sales!), slow-cooker scalloped potatoes, Baked Grated Carrots, salad

-Jami

     


 


  

Comments

  1.  Thoughts for the day says

    WE are on a tight budget too and each week it is a challenge to figure out a meal plan that can be enjoyed one or two nights in a row.
    Thank you for all the great ideas.
    The mountains were full of snow and then it started to flood, hope you are keeping safe.
    Isn’t Oregon fun?

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Monday’s Menu


I start back to school next week with some meetings, so this week is the last full week of summer break for us here.

Say it ain’t so.

Lot’s of things are happening here this week, though, with company and a short camping trip this weekend. The tomatoes are coming on full-force, too, so it’s tomatoes at every meal and I’m heading into the kitchen to make the first of the Roasted Marinara Sauce (great for using up some of the zucchini, too!) for the freezer.

I gotta laugh about the corn, though. Do you remember last week how I put it on the menu for Friday hoping it would be fully ripe? Well, it wasn’t really ripe, but I wanted that Zucchini, Tomato, & Corn Saute anyway, so I picked the closest-to-being-ripe ear I could find and cut the kernels off (there were no kernels at the top, it was so not ready…) and added them to the saute. There wasn’t a lot of creamy liquid when I cut them off (I think that’s another indicator…), but it actually was OK in the dish, though probably because there was a lot going on (onions, garlic, and feta as well as the veggies- see why I wanted it?).

I’ve got corn-on-the-cob on the menu for this week, and on Wednesday to boot- do you think this is wishful thinking? They were so close when I went out to the garden on Sunday…

Monday- Soft tacos with fresh garden salsa (Pico de Gallo)

Tuesday- (company) Grilled chicken, zucchini & onion kabobs, Summer Pasta Salad with Tomatoes & Green Beans, grilled artisan bread with fresh garden bruschetta, Chocolate Peanut Butter Fridge Pie (but sorry, “nondairy whipped topping” is not gonna touch these lips- it’s real whipped cream all the way, baby, and real PB, too)

Wednesday- BLT’s on leftover artisan bread (first of the season!), corn on the cob (hopefully…)

Thursday- (company) Grilled chicken, Zucchini Fritters, Sauteed Garlic Green Beans, grilled artisan bread, Tomato & Feta salad, chocolate sorbet & cookies

Friday- Garden vegetable curry (replacing the turkey with vegetables), rice noodles, chicken potstickers (from the freezer)

Saturday- Camping (I’ll probably bring some salads and hot dogs or burgers)

Sunday- Leftovers

-Jami

     


 


  

Comments

  1.  orchard_girl says

    I do about the same thing with my tomatoes and other veggies, but cook it on top of the stove and then freeze it. I have even added beets and eggplant.

    Last night I actually cooked some of our beets and, gasp, enjoyed them. I guess I won’t be giving as many away. Next I need to try your salad recipe.
    Heather

  2.  Kayte says

    I was just thinking last week that I really should start planning out our menus. I know it would save money. I had no idea all I had to do was check your blog on Mondays :)

    BTW, great recipes here. Thanks, Jami.

  3.  says

    Yumm….you always have a good menu. I can imagine your friends find excuses to come over and “visit”duringthe dinner hour? That food looks good!!! Oh,and I LOVE marinara sauce..AND zucchini? that’seven better :) :) It’s so tasty!!! Love and hugs from Oregon, Heather :)

  4. says

    Heather (orchard girl)- Yeah! One more beet lover…

    Kayte-Thanks! And you really DO save money by menu planning! And get to have a more varied menu. And have a less-harried dinner hour because you know what you’re having. And…well, you get the idea. :-)

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Monday’s Menu

One of last week’s highlights was the early holiday ham dinner I planned to use up a ham that had been in the freezer since last spring (!). We ate it on Friday with traditional scalloped potatoes and then as sandwiches on Sunday, which pushed the Potato-Ham chowder to today.

I’ve also got a bag of chopped ham and a ham bone in the freezer for a couple more meals. Since I got the 9.75-pound ham for .88/lb, that works out to just under $2 per meal- pretty good for a “special” meal that always seems like it should cost a lot of money!

Monday- Slow-Cooker Potato-Ham chowder, artisan bread, green salad

Tuesday- Spicy Sausage with Black-Eyed Peas & Spinach, rice, roasted beet & goat cheese salad

Wednesday- Black Bean Enchilada Pie, chips & salsa, fruit

Thursday- Thanksgiving with family (I’m bringing rolls* and dessert)

Friday- out of town

Saturday- Our own turkey dinner: turkey, mashed potatoes, sausage stuffing, green beans with caramelized onions and goat cheese, cranberry-orange sauce, vegetable plate

Sunday- leftovers

*look for my favorite soft, 100% whole wheat dinner roll recipe tomorrow!

-Jami

     


 


  

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Monday’s Menu

This week is Spring Break here – Whoo! – so the menu is a little flexible this week. We don’t have all our plans nailed down yet, but there will be day trips to Portland and the Coast, so we’ll play it by ear on the days we come home late. This is what I’ve got as of today:

Monday- Hoisin Salmon on Asian Noodles, Vegetable Bisque

Tuesday- Slow Cook: French Country Chicken & Pork Stew, Artisan Bread, Salad

Wednesday- Portland Day Trip (eat out)

Thursday- White Bean and Sausage Rigatoni, Salad

Friday- Mediterranean Fish Casserole, Artisan Bread, Vegetable Plate

Saturday- Homemade Pizza

Sunday- Tacos

*I’ll try to post the recipes as I make them, but I will definitely put the Mediterranean Fish Casserole up – it is so good and really easy!

Jami

     


 


  

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