8/27/10 weekly menu plan

I do love to cook which helps when needing to budget on food. Eating out with a family of three can get pricey. So I think I will start posting my menu’s for the week: This will help me to plan them because at times I do get lazy and then will also help me to follow through:

8/27/10 –

  • Oven roasted chicken and veggies – Saturday 8/28/10

(8/28/10) – I cooked this on Saturday and invited over all the family. I tried something different that I wanted to pass on. I took Philly cream cheese and mixed with fresh rosemary, Thyme and Parsley. I put this between the skin and meat of the chicken. I then put a little olive oil on chicken and salt and pepper. I poured chicken broth and OJ in roasting pan and cooked. Basting as it cooked.  (There was not a piece of anything left)

I made stock the next day and will be using it for the White bean Southwestern  soup! – Can’t wait

  • Southwestern style white bean soup and (maybe quesadillas)
  • Spaghetti & meatballs w/ salad & Texas Toast – Tuesday (8/31/10)

This never seems to be cheap because I put so much into it like, HOT Italian sausage and meatballs, then I have to get the bread. But I make enough to always have left overs for lunch and a night when I probably won’t feel like cooking. So that makes up for it.

  • Steaks (grilled) w/ green beans – Friday (8/27/10)
  • Southern style Pork Steaks w/ mash pat. or acorn squash –  Monday (8/30/10)

This is another family favorite and cheap and so easy to make.

4 – Pork steaks            2 cans cream of mushroom soup                    1 can of water

onion – chopped         2 jars of sliced mushrooms            garlic         salt & pepper

Pkg of French onion soup mix

  1. Preheat oven to 350 f
  2. Season and Brown pork chops both sides.
  3. Saute onions and garlic in same pan.
  4. In a bowl mix the cream of mushroom soup, onion soup mix, water til smooth.
  5. Put chops in a backing dish, sprinkle sliced mushrooms on top of chops, pour in cream of soup mixture. Cover with foil and bake for 90 minutes.
  6. Get your grub on!

    I usually only plan 5 meals a week. We treat ourselves to one night of dining out and I often make enough for a night of left overs and lunches.

    When I have more time I will start posting pic and recipes of menu meals. Should anyone be interested.

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    1 Comment (+add yours?)

    1. dontbplastic
      Sep 01, 2010 @ 10:47:30

      I would also, like to say that most of the ingredients to these meals were fresh and I spent less than $100 bucks at the grocery store. So I thought that I was spending $130.00 a week, but since I have been very careful on menu planning it has been between $90 – $100 each week.

      If I was smart and put the extra savings in a safe spot that would be $120 bucks a month. By Feb that would be $480.00 buckoroos. That pays for lift tickets for 3 days for 3 peeps! I may need to start doing this. Lake Tahoe here we come…. That will be my next challange. finding a safe place!

      Reply

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