Meal Plan for November

Happy November Spartans!  I am in shock that the month of November snuck up on me so quickly this year.  I am SO excited for the holidays and know that they're creeping up rapidly, too.  In fact, I have already started my holiday shopping and planning.  Have you?  Planning ahead helps me spread out the cost of the holidays and I am able to shop smarter, too. 

You may remember that last month was the first time I planned a monthly menu.  Prior to that I came up with weekly menus.  Let me tell you that I think monthly planning is a GREAT way to go.  It worked out very well for the Spartan household and I hope to fine-tune my tactics even more and share them with you.  Let's just say it saved some time and money, though truthfully the time savings was most significant.  Anyhow, on to what you came here for--November's Menu! 

Monday 11/1 Broccoli-cheese baked potatoes, salad
Tuesday 11/2 Senate Bean Soup (in honor of Election Day), homemade bread, salad
Wednesday 11/3 Pepperoni Calzones, salad
Thursday 11/4 Huevos rancheros, homemade flour tortillas, homemade refried black beans

I'm trying to recreate the huevos rancheros I had on our vacation in Mexico this year--here's a pic I took of my plate... I think the above recipe may be a winner!
Friday 11/5 Popcorn shrimp (used coupons to buy a box... cheating, I know!), crudites, fruit
Saturday 11/6 Breakfast: Bacon, Egg and Cheese Biscuit Muffins, Dinner: Leftovers from the week

Sunday 11/7: Poppyseed chicken casserole, broccoli

Monday 11/8 White bean and kale soup, homemade bread

Tuesday 11/9 Leftover soup and tuna sandwiches
Wednesday 11/10 Ham and cheese quesadillas, sliced apples
Thursday 11/11 Ravioli bolognese, salad  (I make a big batch of Bolognese and keep in in quart-sized portions in the freezer).
Friday 11/12 Cheeseburger soup, salad
Saturday 11/13 Breakfast: Belgian Waffles and homemade syrup, Dinner: Leftovers from the week

Sunday 11/14 We have a church potluck scheduled; I plan to make Hot Chicken Salad Casserole and a Pineapple Upside-Down Cake

Monday 11/15 Curried vegetable pot pies, salad

Tuesday 11/16 Calico beef and beans, salad

Wednesday 11/17 Leftovers from Monday and Tuesday

Thursday 11/18 Oven-fried drumsticks, broccoli salad, fruit

Friday 11/19 Split-pea soup (from the freezer), leftover salad

Saturday 11/20 Breakfast: Blueberry muffins (boxed mix 'cause I keep it real and it's in the pantry already!), Dinner: I'm leaving this open for leftovers or a night out


Sunday 11/21 Slow-Cooker Carnitas, taco topping bar, homemade salsa and chips
Monday 11/22 Black bean and corn soup, zucchini hoecakes
Tuesday 11/23 Sweet and Sour Chicken, brown rice, broccoli

Wednesday 11/24 Bean and cheese quesadillas, fruit

Thursday 11/25 Thanksgiving (I won't be hosting, so I'll probably make some homemade potato rolls and my go-to Thanksgiving dessert--a delicious Pumpkin Ginger Cheesecake Pie.)

Friday 11/26 Turkey-noodle soup, leftovers we get sent home with ; )
Saturday 11/27 Breakfast: Pumpkin Pancakes, Dinner: Leftovers from the week/Thanksgiving
 
Sunday 11/28 Slow-cooker white chili, cornbread, sliced apples
Monday 11/29 Broccoli-cheese lasagne, salad, garlic bread
Tuesday 11/30 Country-fried steak with white gravy, mashed potatoes, green beans

**(I'd be remiss if I didn't mention that this is our dinner menu for the month.  The only days you'll see a planned breakfast is on Saturdays.  We generally eat small breakfasts--oatmeal or fruit--throughout the week.  Lunches are simple, too--often they consist of leftovers.  No food left behind, right?  You'll also notice that there are several meat-free meals on our menu.  Not only is this healthy, it's also a big money-saver.  We're starting to participate in Meatless Mondays.)

Yumm!  Can't wait for Thanksgiving--how about you?  I hope you've found some inspiration for your menu however you plan it!  There's no wrong way to make a menu--but you're missing out if you're not planning ahead!

Stay tuned this week for a tutorial on how to make this Poinsettia Pillow for $3 (for real!) and for information on a Poinsettia Pillow giveaway!

Menu for the month of October

Did you just read that correctly?  Not just a menu for a week--a whole month?  Yes.  I'm planning ahead!  Far ahead!

As the leaves on the trees are falling, I'm turning a few leaves of my own.  Fo' real.  For instance, last week was my last week of working from home.  James and I have committed ourselves to more bible study, exercise, and a reasonable bedtime.  We're turning off our cable.  And that's just a few of the highlights of the new leaves.  In a nutshell though, we want a better family life and a stronger marriage so we're trying to realign our priorities to accomplish it.  (No, we're not in trouble--please don't infer that--we just don't want to ever get to that point so we are focusing on growth--together!  Neither of us are satisfied with things just "working"--God had better intentions for marriage and families.)

Anyhow, my new leaves are your gain--because blogging is now on the upward trend in my priority list!

And without further adieu, here's what's in store for our dinners during the month of October:

Friday 10/1: Date night @ Carabbas (Gift Card)
Saturday 10/2: Homemade Corn Dogs and Spinach Salad (I know it's an odd combination, but it's an effort to have No Food Left Behind! Oh, and my previous menu showed that tonight would be Julia Child’s Boeuf Bourguignon.  Let's just say that didn't happen!)

Sunday 10/3 Taco Soup (from the freezer) and Taco Salad  Leftover Corn Dogs and Spinach Salad (I posted this menu only hours ago and am already editing...  see the importance of remaining flexible?)
Monday 10/4 Zucchini-Sausage Cornbread and Black-eyed peas
Tuesday 10/5 Ricotta wrapped chicken and bacon, roasted potatoes and green beans
Wednesday 10/6 Muffaletta Sandwiches, fruit
Thursday 10/7 Sweet and sour chicken, steamed jasmine rice and broccoli
Friday 10/8 Chili night with friends (we're hosting)
Saturday 10/9 Leftover chili, I'm assuming!

Sunday 10/10 Roasted Tomato-Basil Soup (from the freezer) and grilled mozzarella sandwiches

Monday 10/11 Veggie fried rice, egg rolls
Tuesday 10/12 Sloppy Joes (from the freezer), chips and broccoli
Wednesday 10/13 Tuna Sandwiches, fruit and chips
Thursday 10/14 Spinach and cheese quiche (recipe will follow), fruit
Friday 10/15 Pending (We'll be going in a lot of directions this weekend--so we'll plan as needed)
Saturday 10/16 Pending

Sunday 10/17 Pending

Monday 10/18 Black bean tacos, green chile rice and sliced avocado
Tuesday 10/19 Shepherd's Pie, corn
Wednesday 10/20 Leftovers from the previous two nights
Thursday 10/21 Salmon with Lentils and Mustard-Herb Butter, roasted carrots
Friday 10/22 Toad in a hole, homemade applesauce
Saturday 10/23 Chicken curry stew, homemade bread

Sunday 10/24 Leftover chicken curry stew, homemade bread

Monday 10/25 Sausage and mushroom quiche (recipe will follow), poached pears
Tuesday 10/26 Salmon and tomato-saffron rice, sauteed kale or chard
Wednesday 10/27 Cuban sandwiches, chips and fruit
Thursday 10/28 Great northern beans and ham, cornbread
Friday 10/29 Green chile burros, refried beans and salad
Saturday 10/30 Leftovers from the previous nights

Sunday 10/31 Mummy dogs, broccoli salad and macaroni and cheese

The perfect Halloween food!

I'll continue to post the weekly menu on Sunday--basically though, this is the outline.  I always have to remember to be flexible with my menu based on the produce selection I come across, sales, and special deals.  I based this menu primarily around what I have stocked in my pantry and freezer, so I should only have to make a weekly stop to the produce market to do my grocery shopping.  I'm crossing my fingers that is works!

How do you meal plan--daily? Weekly? Monthly?  I'd like to hear what works for you!

Also, if you have any suggestions for the Sweet Treat of the Week I'd love to hear them!  And if anyone is interested in posting a Sweet Treat of the Week guest post, just send your idea to tristinthespartan(at)gmail(dot)com.

This menu has been linked to Mommy's Kitchen Menu Plan Monthly.

Menu of the Week

Hey folks!  Are you enjoying the Autumn weather?  It still doesn't feel like Autumn down here in Florida, but a girl can dream, right?  I am already chomping at the bit to add all of the rich stews and soups that the season requires--I'll ignore the weather for now and just roll with it!  Ready for a hearty fall menu?  Here goes:

Sunday: Publix Deli Family Combo Meal (1 Rotisserie chicken OR 8-piece fried chicken, 2 family-sized deli sides, package of Hawaiian rolls, and this week they're throwing in a FREE gallon of Publix sweet tea--all for $9.99! A great alternative to going out.  This meal deal feeds our family of 3 at least twice!)

Monday: Spinach-cheese manicotti and spinach salad

Tuesday: Cranberry Bean Pasta Fagioli  (I'll be substituting red kidney beans for the cranberry beans) and garlic bread

Wednesday: Leftover soup

Thursday: Rigatoni with Braised Chicken and Saffron Cream and poached pears

Friday: Split pea soup (from the freezer) with homemade bread

Saturday: Julia Child’s Boeuf Bourguignon  (My first time making it!  SO excited...)

Here's a hint for the Sweet Treat of the Week:  It falls into the Autumn category, it's rich but tastes light, and you can serve it in many different ways.  Any guesses?

So what's on your menu this week?  Any Autumn favorites you'd like to share?

Menu and "Flying" Again

Here's what we're having this week:

Sunday: BBQ Pork, Macaroni and Cheese, Cole Slaw, Deviled Eggs
Monday: Leftovers from Sunday
Tuesday: Potato Pierogi With Sauteed Cabbage and Apples
Wednesday: Taco Salad, fresh pineapple
Thursday: Asian Beef and Cabbage Salad, Sliced mango
Friday: Spinach and Cheese Manicotti, salad, garlic bread
Saturday: Breakfast will be Belgian Waffles with homemade blueberry sauce

What's on your menu?  Thanks to the readers who helped me through my "lack of menu inspiration" last week!  We made it through without a menu... but it is SO much easier to have a plan!

Speaking of having a plan... I'll be rejoining my friend the FlyLady for some much needed housekeeping scheduling and advice.  I need to get back on her wonderful schedule.  I was a terrible housekeeper when I first got married 6 years ago and have drastically improved, and FlyLady is part of what made me successful.  But lately, I can barely scrape by with my housework--I'm just keeping my head above water.  Our home is not a pigsty by any stretch of the imagination, but I definitely have higher standards than I have been achieving.  (Toddlers are not conducive to a neat home, I'm convinced!) 

You better believe I'll be starting the week with my Home Blessing Hour!  Anyone care to join me?

Are there any other FlyLady success stories out there?  And any advice on "keeping up" with the house?

This week's menu

Sunday: Leftover lasagna, green beans and fruit (thanks, mom!)

Monday: Hurst's 15 Bean Soup (made with Kielbasa) and Zucchini Cornbread cakes (Leftovers will go into the freezer--my frozen soup supply is running low!)

Tuesday: Brown sugar glazed pork with creme de brie sauce, roasted carrots, salad  (I recently picked up some Alouette Creme de Brie for pennies at Publix--yay for coupons and sales!)

Wednesday: Chicken and dressing casserole (and in lieu of the canned "Cream of whatever" soup in the recipe I'll be using this homemade substitute), salad

Thursday:  Taco vegetable soup, homemade bread

Friday: Smorgasbord of leftovers! 

Saturday: Belgian waffles and homemade maple syrup (Shh, don't tell my husband--it's a surprise!)

What's on your menu this week? 

This week's menu

Have you looked at the selection of plums in your local market lately?  Right now must be the peak season because there are SO many delicious varieties available at a fabulous price.  Be sure to add fresh plums to your grocery list this week--you'll be plum happy!

Here's what's on our menu this week:

Sunday:  Bean and cheese quesadillas with sour cream for dipping, fresh plums

Monday: Broccoli-cheese stuffed chicken breasts, rosemary roasted potatoes, fresh fruit

Tuesday: Tomato soup and mozarella paninis

Wednesday: Spaghetti carbonara (one of my favorite pasta dishes!) and fruity spinach salad (My favorite fruity spinach salad is a bag of baby spinach, crumbled bacon, a can of drained mandarin oranges, dried cranberries and some toasted slivered almonds. I like it with ginger dressing while James prefers honey-mustard. Both dressings compliment it well.)

Thursday: Pork tenderloin and oven roasted vegetables

Friday: Spinach and feta quiche, cucumber salad, fresh plums

Saturday: We shall see!

Have you planned your menu for the week yet?

This Week's Menu

Here's what's on our menu for dinner this week!

Sunday: Chicken and bean tacos, homemade tortilla chips and salsa
Monday: Corn chowder (from the freezer), salad, Cuban bread
Tuesday: Meatball subs (recipe to follow later in the week), salad
Wednesday: Whole wheat spaghetti and leftover meatballs, salad
Thursday: Salmon fillets and veggie fried rice
Friday: Brinner (Breakfast for dinner) Belgian waffles, homemade maple syrup
Saturday: We shall see!

What are you having this week?

This Week's Menu

All of my faithful readers are meal-planners by now, right?  I hope so! 


Here goes the dinner menu for this week:

Sunday: Quiznos (Just like last week- Click here for a coupon for a sandwich, drink and chips for only $2.99. Enjoy this deal and take advantage while it lasts!)

Monday: Breaded pork cutlets and fruity spinach salad (My favorite fruity spinach salad is a bag of baby spinach, crumbled bacon, a can of drained mandarin oranges, dried cranberries and some toasted slivered almonds.  I like it with ginger dressing while James prefers honey-mustard.  Both dressings compliment it well.  How's that for a simple recipe?)

Tuesday: (Picnic at the park) Tuna salad sandwiches and some delicious plums and nectarines (It's the time of year to enjoy these fruits!  Yum!)

Wednesday: Asian chicken salad (using rotisserie chicken) and cherries

Thursday: Chicken and bean burritos (using remainder of rotisserie chicken in lieu of the beef in the recipe) with Avocado and Grapefruit Salad

Friday: French bread pizza and salad (using a loaf of Cole's garlic bread that I got for $ .90 with coupons!)

Saturday: (Repeat of last week's Saturday menu because I didn't end up making this meal) Homemade corn dogs (you have to try this recipe!!), macaroni and cheese, baked beans (take it easy and pop open a can!)

**And remember to check back on Saturday for the new Sweet Treat of the Week!**

While it's important to be flexible with your dinner plans, it's also nice have a plan of attack so you can shop smart, save money and nourish your family!

This week's menu and my love affair with Alton Brown

Here's what we'll be having for dinner this week- hope it provides some inspiration!

Sunday: Quiznos (Click here for a coupon for a sandwich, drink and chips for only $2.99!)

Monday: Dill-Havarti stuffed chicken breast, spinach salad and prosciutto-wrapped nectarines

Tuesday: Brown sugar glazed pork tenderloin, buttery grilled corn (with the addition of chopped tomatoes and cilantro), leftover spinach salad

Wednesday: Quesadillas (using leftover pork and corn and tomatoes from the night before with the addition of some sharp cheddar cheese), fresh cherries and grapes

Thursday: Zucchini-sausage cornbread and black-eyed peas

Friday: Sockeye Salmon Fillet en Papillote with Julienne Vegetables, brown rice pilaf

Saturday: Homemade corn dogs (you have to try this recipe!!), macaroni and cheese, baked beans (take it easy and pop open a can!)

Many of the recipes I have linked to come from one of my favorite periodicals, Real Simple magazine.  What a fabulous publication--I hope it's around for years to come.

Some of the recipes are from my favorite Food Network chef--Alton Brown!!  I love his quirky show and the knowledge that he imparts on his viewers.  He's a genius in SO many ways.  And nice, too.

Did you know I met him a few years ago?  James and I were first in line at a book signing of his in Washington, D.C., and I asked him over to our apartment for dinner-he told me he already had dinner plans--lol!  I am still glad that I asked.  Can you imagine if he had said "yes"?  I still don't know what I would have made for dinner if he had said yes.  Not a clue.

He wrote:

To Tristin

Bake Smart!

AB

Leave a comment and let me know what you would make for dinner if Alton Brown came over!

And what's on your menu this week?

This Week's Menu

Without further adieu, here's what we will be eating for dinner this week!

Sunday: Split pea soup (from the freezer) and grilled cheese sandwiches

Monday: Chicken and broccoli stir-fry over jasmine rice (If you follow the link, please note that I am substituting chicken for the beef)

Tuesday: Linguine with white clam sauce and a spinach salad

Wednesday: Asian chicken salad and fresh pineapple slices

Thursday: Grilled salmon, baked sweet potatoes and sauteed sugar snap peas

Friday: Sausage and mushroom quiche and some fresh fruit (whatever looks good at the market)

Saturday: Who knows?!

Do you make a weekly menu?  It's a great way to stay organized and beat the dinner rush (you know, when 6:00pm sneaks up and you still don't have a clue what's for dinner!) and also saves money.  It only takes a little time, so go jot down a menu for this week.  Maybe my menu will provide some inspiration!

Oh, and it's coupon cutting day--so get those scissors out and snip away!

Feel free to leave a comment to share what's on your menu this week...

Weeknight Dinner Menu

It's Monday so today I planned out our weeknight meals and grocery shopped.  I used some coupons at Publix and spent $16 and saved $25!  $16 for $41 worth of groceries is pretty awesome, especially when you consider the fact that in this trip I purchased vitamins and milk and a few other "non-coupon" items.  Anyone else have any bargains to share?

Here's what we'll be having for dinner this week:

Monday: Chicken with mushroom pan sauce over egg noodles and roasted carrots
Tuesday: Salmon with fried rice and steamed edamame
Wednesday: Muffaletta sandwiches, cole slaw, pineapple
Thursday: Corned beef, potatoes and cabbage
Friday: Date night!  We're going out while the little one stays with Yaya and Poppy.

I hope to post instructions for each of these meals this week as the week goes on!  But for tonight, here are the instructions (and a cost analysis) for Monday night's meal!

Chicken with Mushroom Pan Sauce over Egg Noodles
For this meal to serve two, you will need:

• 1 chicken breast
• 8 oz. fresh mushrooms, sliced
• 3/4 cup chicken broth (homemade, canned, cartons or even bullion cubes--whatever you have!)
• 4 oz. Egg noodles, 1/3 of a standard 12 oz. package, cooked to package directions
• Pantry staples: butter and olive oil, a wee bit of flour, and salt and pepper, of course!
• Optional additions: garlic, diced onion, 1 T heavy cream

Split the chicken breast into two pieces like so:

Why didn't I just use 2 chicken breasts?  Well, neither James or I typically finish a whole chicken breast, and meat serving sizes should be about 3 oz., which is more like half of a chicken breast than a whole.  Better for our waistlines and better for our pocketbook.

Pop some plastic wrap over those bad boys and pound 'em out!  I don't have a meat mallet, so I just use the bottom of my skillet.  It gets the job done.  They should look like this:

Now is the time to season with salt and pepper, and dredge in some flour.  Be sure to shake off the excess flour.

Add 1 T butter and 1 T olive oil to a medium-hot skillet.  Once butter has melted, add chicken breast halves.  Cook for 2-3 minutes on each side, then remove and set aside.  (Don't worry if it's not yet fully-cooked).

Add sliced mushrooms to pan and cook over medium heat for about 5 minutes or until they shrink down a bit. (If you're adding the optional garlic and/or onions, now is the time!)

Add 3/4 cup chicken broth to skillet, and be sure to scrape the bottom of the pan for all those little bits of flavor from the chicken.

Add chicken back to skillet and simmer, covered,  for 5-10 minutes or until sauce has thickened a bit.  If you want to add some extra richness, then add 1 T of heavy cream.  Serve over egg noodles.

Roasted Carrots

For 2-3 servings, you will need:

1 lb. carrots, peeled and chopped into 1" chunks

2 T olive oil

Salt and pepper

Preheat oven to 400.  On a baking sheet, toss all ingredients together and spread out in pan.  Roast for about 30 minutes, stirring once or twice during for even browning.

Yumm!  What a great way to eat carrots--I actually made twice the amount I listed above because these carrots make good leftovers! 

And here's dinner tonight:

Yumm, right?  Are you ready for the best part?

Price breakdown:

1 Organic Hormone/Antibiotic Free Chicken breast - $1.11

8 oz. Mushrooms - $1.29

4 oz. Egg Noodles $ .25  (Sale/coupon at Publix)

1 lb. carrots $ .25 (2 lb. bags of carrots are $ .49 at Aldi this week!  Reg price is $ 1.29/lb at Publix)

3/4 cup chicken broth $ .28 (Sale/coupon last week ended up with 32 oz. cartons for $1.50)

Cost of meal per serving:  $1.59 

Wow.

5 Dollar Dinners

Next Week's Menu

It's the time of the week to start planning for next week's meals. SO much money can be saved by choosing to eat at home and by shopping for the specific meals that you plan.

This week, we'll be enjoying:

Sunday: Belgian Waffles (I'll be using a mix-I won't lie!) and strawberries
Monday: Grilled Chicken & Pinto Bean Burritos & Fresh fruit
Tuesday: Buffalo Chicken Sandwiches & Fresh fruit
Wednesday: Layered Spaghetti Squash with Spaghetti Sauce and Salad
Thursday: Cashew Chicken in lettuce cups with brown rice
Friday: Leftovers, I'm sure!

Monday's burritos don't get much easier; for the two of us, I slice a grilled chicken breast and mix it with some pinto beans, and add the rest of the necessities like lettuce, salsa, cheese and sour cream onto a tortilla and wrap it up. Simple and delicioso! (If you follow my menus, just pop those leftover tortillas in the freezer because we'll be making chicken enchiladas next week!)

The buffalo chicken sandwiches are just a grilled piece of chicken dipped in Frank's Red Hot Buffalo Wing Sauce, sandwiched on a keiser roll with a piece of lettuce and a tablespoon of ranch dressing. It's quick and oh-so-satisfying! (I know, I know, it's awesome when the chicken is fried, but for health reasons the grilling is a better alternative!)

The layered spaghetti squash with spaghetti sauce is something that my mother-in-law makes that I adore. You start by halving a spaghetti squash. Drizzle each half with a little olive oil and liberally sprinkle with salt and pepper, then roast the squash cut sides down (375 for 30-45 minutes or until easily pierced by a knife).
While the squash is roasting, make a batch of your favorite spaghetti sauce. You'll need to yield about 3 cups (one jar of sauce will suffice, and I like to add about 1/2 lb. ground beef).
When the squash has cooled for about 15-20 minutes, use a fork to pull the "spaghetti" strands away from the hard outer skin. Divide into two equal portions.
Spray a 2 quart casserole dish with a non-stick spray. Place half of the squash down in the dish, covering the bottom. Cover with about 1.5 cups of spaghetti sauce. Sprinkle with 1 cup mozzarella (or get fresh mozzarella and slice it and place the slices all over the sauce.) Top with remaining squash then add another layer of sauce and cheese. Bake (covered) at 375 for 25-30 minutes. What a yummy meal!

I will try to do another cost analysis of a meal this week as I did with last week's pork chop meal. It's important to know how much we are spending/saving in order to make the best financial choices. Analyzing the cost of a meal is an encouraging reason to eat at home and prepare your own food.

Next Week's Menu

I can't believe that the weekend is over tomorrow--that means that it's time to post next week's menu!

Here's what we'll be enjoying this week:
Sunday: Mexican Cornbread Salad (I am taking this to a "Cinco de Mayo" themed party)
Monday: Grilled boneless pork chops with fruit salsa, grilled asparagus and Spanish rice
Tuesday: Baked Corn Dogs, baked beans and mac-n-cheese
Wednesday: Grilled chicken with asparagus and lemon risotto, spring mix salad
Thursday: Dinner at Ma and Pa's (since they're only a few miles away now!)
Friday: Brinner and a Movie (That's breakfast for dinner-James has been begging for it! We're having sourdough pancakes, scrambled eggs and bacon.)
Saturday: Who knows?

The fruit salsa I am making on Monday is simply a whole chopped mango and a handful of chopped strawberries with a tablespoon of lime juice. Fresh fruit compliments grilled meats very well, and since it's pretty much Summer here in Florida we may as well eat like it's Summer! When I grill the asparagus, I first toss them in a small amount of olive oil and balsamic vinegar and sprinkle generously with kosher salt and freshly ground pepper. I will grill a whole pound of asparagus but I'll set aside a few spears for the risotto on Wednesday night. As a time-saver, I will also be grilling the chicken for Wednesday on Monday when I already have the grill lit for the pork chops and asparagus. Why not save some time?

The risotto recipe I linked to is a basic recipe--no frills--and the beauty is that you can add whatever you want to make it your own. This time it's asparagus and lemon, but the possibilities are endless.

The reason for posting these weekly menus is to offer inspiration to my handful of readers. It's not for the purpose of giving guidelines for others to follow, rather it is about providing new ideas. Often people get bored eating at home because they get in a dinnertime rut. The same few recipes cycle through and people get bored. One of the things I personally love is to make up and prepare new meals-so the least I can do is share the work that I do with others who want to eat good food at home!

Next Week's Menu

I have a confession to make-I am not posting a real menu this week. The several reasons include:

1. My dad is not staying with us. For those who don't know, my parents are making the move to Melbourne from Georgia. My Dad has been living with us for the last three weeks but he is in Georgia this week to help my mom pack up before the movers come. They will be here staying with us at the end of next week, but I am not sure which days. So, what that all means is that it's hard to accurately plan.
2. I am spending Saturday (shopping day) in St. Augustine with my in-laws and nieces. This will throw off my schedule slightly, and I prefer a Sunday afternoon nap to grocery shopping. But what a great blessing to have fun in the sun with family!
3. James is on his break between the Spring and Summer semester, so in the evenings we plan to live the way we used to when we first moved to Florida. This will include: evenings at the beach surfing and body boarding, bike rides, kayaking, and trips to the park. We really used to do something like that every night after he was done working (and that's when I was in school during the day). Goodness are we looking forward to that!

In reality, we're going to hit Publix up Sunday night after church and grab some sandwich meat and fruit and I am making some sourdough bread. It's sandwich week! We'll probably just make sandwiches and take them brown-bag style with us on our adventures!

I am so excited!

Next Week's Menu

Publix is absolutely the greatest grocery store chain I have ever encountered. I was reminded today about why I love it so much--the people! Not only are the parking lots spic-and-span, the grocery store itself immaculate, even after the dinner rush--the people are SO nice! I have gone to many Publix stores in the state of FL, and this holds true for all of them. At "my" store, I have several cashiers that I see regularly. They smile and chat, and provide excellent service. Even the stockers and the bag boys take their time to smile and offer assistance.

This company is stellar in many ways, but one of the things I respect the most is the number of disabled people and seniors that they employ. Many of the people who are baggers have disabilities of different kinds, whether it be mental retardation or a physical impairment (like an arm that doesn't work) but they are obviously trained to do an excellent job and to provide the utmost in customer service. The good work of these employees must be rewarded because they stick around-I have lived in Melbourne for 2.5 years, and most of the store's employees have been working there the whole time! One cashier, Patty, told me one night that she was going to a Publix event to celebrate 27 years, I believe, with the company! She talked about how nice these events were and how the employees were honored for their service. I love knowing that when I buy groceries, I am also buying into a responsible and personable corporation.

But onto the real purpose--this week's menu!

Sunday: Lasagna, Salad and Homemade Sourdough Bread
Monday: Leftover Lasagna, Salad and Bread (I have a late night at work, so I planned for leftovers!)
Tuesday: Salmon Patties, Couscous, Cucumbers with dill
Wednesday: Mojo Pork Tacos
Thursday: Chicken Sates with Peanut Sauce, Coconut Rice, Fresh Pineapple and Mango
Friday: Date Night (We're going out!)

As far as the lasagna goes, I just follow a recipe from the back of the lasagna noodles-most people have a lasagna recipe they like, which is why I didn't include any specific recipe.
The Salmon Patties and Mojo Pork Tacos are my originals! I am getting better about writing down my recipes for others, so hopefully I'll improve in the area of linking recipes for the weekly menu.
The chicken sates with peanut sauce are a favorite in our house. James and his friend call it "PB & R", standing for peanut butter and rice, because they like to top their rice with the peanut sauce. I'll admit it-this is one of the BEST recipes I have ever come across, so try it!
My tips for this dish: In the peanut sauce, I substitute coconut milk for the water and I often thin it down a bit further with some chicken broth. Also, in the sate marinade I use coconut milk rather than water and shredded coconut-I just think it's better. It sounds like a lot of coconut flavor, but trust me it's very subtle. I add the remainder of the can of coconut milk to the water I cook the rice in, making it delicious, but still pretty subtle. The fresh fruit is the perfect accompaniment.

Next Week's Menu

Here's next week's menu! I apologize that there are not links to all of the recipes; the problem is that I really don't use recipes. I also don't really use many measurements so it's hard to explain how I cook. I have searched for recipes that are most similar to how I make certain things-the only recipe link that I actually follow is the one for the delicious sourdough pancakes. I keep promising to do things as the blog progresses, like adding links for every single recipe, and I do intend to do that. Bear with me!

Without further adieu, here's what you've been waiting for!

Sunday: Muffaletta Sandwiches (on Asiago Foccocia), Fruit and Chips
Monday: Smothered Chicken with Mushrooms over egg noodles, Steamed Broccoli, Poached Pears
Tuesday: Quick Fettuccine Bolognese, Salad, Homemade Bread
Wednesday: Corned Beef, Potatoes, and Cabbage (Crock Pot)
Thursday: Grilled Salmon and Veggies
Friday:White Chili (Crock Pot) and Mini Corn Muffins
Saturday (a.m.): Sourdough Pancakes with Blackberry Sauce, Scrambled Eggs and Bacon

You may think that we waste food because we're having something different every night. I actually pack a lunch every day before work and eat the leftovers from the night before. James often eats the leftovers for lunch as well. It's amazing to think about how much money I keep in my pocket by not "grabbing lunch" everyday. (Plus, I imagine I save myself from some unhealthy fast food choices as well!)

Next Week's Menu

I just returned home from my weekly grocery shopping. I made a huge mistake in forgetting to give the cashier my coupons--so after I loaded the groceries, I took my reciept and the coupons back to the customer service counter and was given the difference in cash! Talk about actually "seeing" your savings--today's savings are literally in my wallet!

My best deal of the day was 2 boxes of Curves Honey Crunch Cereal. They're $3.49/box, but this week they were buy one get one free. I also had a coupon for $1.10 off of each box...so some quick math shows that I got each box for $ .65! What a steal.

And on with this week's menu:

Sunday: Quiche Lorraine, salad and fruit
Monday: Chicken and dumplings, corn on the cob
Tuesday: Spinach and Cheese Manicotti, salad, and homemade sourdough bread
Wednesday: Ham and Cheese Turnovers, fruit and potato chips
Thursday: Chickpea and Sausage Stew and homemade sourdough bread
Friday: B.L.A.T. Thin Crust Pizza and fruit
Saturday: Eat in or out--our choice!

Menu Addendum

It says on the disclaimer on my fridge that "All menu items are subject to change"--and it's true. Tuesday's meatball subs yielded more than expected. (I had originally thought that my husband's cousin and friend may be joining him for dinner after their recurring Tuesday night disc golf game. However, the weather had other plans and no one played outside!) Anyhow, the abundance of meatballs called for the simple addition of some pasta and a renaissance for the hoagie rolls.

Dinner tonight ended up being Spaghetti and leftover meatballs, salad, and hoagie rolls turned into garlic bread. Simple!

Since I never defrosted the pork tenderloins intended for Wednesday and Thursday night's dinner, the menu for tomorrow needs to be changed as well. We are going to have the leftover box of spaghetti with a clam sauce. Salad and garlic bread will accompany the meal, once again. This is one of those meals I always have stuff on hand to make, so it's a breeze. I start by getting water heavily salted and starting to boil for the pasta. While it's heating up, I drain a can of chopped clams, reserving the juice. The clam juice goes into a saute pan where I let it reduce by about half. Once it reduces, I add about a half a cup of half and half. I also throw in about a half a cup of the pasta water. The pasta should be done by now, so drain it. Add the clams to the sauce and add the pasta, coating all the strands. Chopped fresh parsley is a good touch if you have it--if not, you won't miss it. Add some parmesan (freshly grated is best)right before serving.

Right now, I happen to have a package of whole clams in the freezer. It's something new my local market had in their specialty meats freezer. I haven't ever used clams this way before but I am excited to try them. They were a lot less expensive than fresh clams, and I actually like frozen seafood because it is frozen as soon as it is caught. Many people turn their noses up to frozen seafood, but it's often "fresher" in a sense than what you can buy from the seafood counter of your grocery store. I am going to steam those clams and serve them over the pasta-I think it'll look very appetizing. Yumm!

Sorry to veer away from the menu, but why let leftovers go to waste?

Next Week's Menu

In an effort to cut down my grocery costs and make each day run a little smoother, I plan a weekly dinner menu. No longer am I going to the grocery store on a daily basis for this and that, spending far more money than I need to, while not even being aware of what is actually in my pantry. I go grocery shopping weekly, on the weekends, and during the week I follow my menu. Not only has it been good for the pocketbook, it makes my life easier and saves me time. I also shop with the sales and with coupons, but that's another topic altogether.

Here's what James and I will be enjoying for dinner this week:

Sunday: Sourdough pancakes with blackberry sauce and sausage patties
Monday: Center cut pork chops with mango salsa, sauteed kale and steamed cauliflower
Tuesday: Meatball subs, salad and fruit (Crock pot)
Wednesday: Mojo Pork with black beans and yellow rice (Crock pot)
Thursday: Roasted pork tenderloin with roasted veggies
Friday: Chicken and Chile quesadillas with salad and fruit
Saturday: Go out, or stay in--our choice.

I post the menu on the refrigerator so James and I can prepare our tastebuds for dinner each night. He likes the disclaimer that I put at the bottom each week-- it says:

"All menu items are subject to change.
Verbal requests are gladly accepted."