MPM on Wednesday

This week's Menu was planned by Saturday, but not posted until today because I'm having computer issues. My focus for this week's menu was to plan a frugal menu which is ironic, since it looks like I need to start saving for a new computer.
I took inventory of what I had on had and planned my meals around that, instead of what was in the weekly sale ads. I also tried to incorporate ingredient that could be used in more than one recipe. If I were truly dedicated to a frugal menu I would bake bread, but it finally turned into summer and I can't bring myself to turn on the oven when it's over 90 degrees outside.

Breakfast this week will be the standards: cereal, oatmeal, fruit plus homemade yogurt and banana bread since I had bananas that didn't get used in a timely manner. Packed lunches for myself and John will consist of leftovers. On the days I'm working the kids can make sandwiches, soup, or mac n cheese.

Monday:
L: Picnic at the park with the kids egg salad sandwiches, chips and strawberry lemonade (from concentrate I canned during Christmas break)
D: Roast Pork Sandwiches, Tossed Salad
Tuesday:
D: Southwestern Cobb Salad (similar to regular Cobb salad, but with kidney beans, salsa and queso fresco)
Wednesday:
Country Style Ribs, Cole Slaw, Sweet Potatoes
Thursday:
Fettucine with Shrimp and Bacon, Tossed Salad
Friday:
L: Tuna Salad Sandwiches
D: Fish Tacos, Red Rice
Saturday:
L: Quesadillas
D: French Dip Sandwiches, Homemade French Fries

The ingredients I needed to purchase for this week's menu came to just under $40. I probably could have cut this a little bit more but for the sake of variety I chose to add sweet potatoes, and I large variety of fruit for breakfast and snacks.
Sorry I didn't post lots of links. Technology is not currently my friend!

Check out the Organizing junkie for more great menu ideas.

Healthy Lunches

Packing a lunch has never been my strongest suit.  I'm not a huge fan of sandwiches and leftovers get less appetizing the more often you eat them.  I'm working 3 days a week this summer and don't have much time for heating or assembling lunch.  Someone always makes a run to a fast food place, but I don't want to spend the money or consume the extra calories on food that is not nutritious or particularly tasty.

I invested in several Japanese style bento lunch boxes.  These boxes are compartmentalized.  One of the boxes has a freezer gel in the lid, so heat sensitive foods do not need refrigeration.  I pack lunch the night before and try to use things I have on hand.

Smoked salmon, hard-boiled egg, Laughing Cow cheese wedge, hummus, carrots, snap peas, pickles and olives.  I also packed a couple whole grain crackers.

Spinach, cherry tomatoes, leftover steak, sunflower seeds, dried cranberries.  I also packed a small container of vinaigrette.

Chicken and apple sausage, sharp cheddar, cauliflower snap peas, cherry tomatoes, strawberries and grapes.

It only takes a few minutes to put the meals together.  I usually pack them while putting dinners leftovers away, so I can incorporate the leftovers, without feeling like I'm eating the same meal the next day.  The variety also makes lunch more interesting and I seem to slow down and feel more satisfied, even though I'm not easting a huge meal.  

My daughter has watched me fix my lunches this week and has said she wants to pack the same kind of lunch for school in the fall.

Menu June 21 - 27

The weather has turned and is back to being beautiful.  The wind was horrible last week and did some damage to my garden.  I'm hoping I can replace several pepper, cucumber, and tomato plants.

I fell off the taking pictures wagon, but have lots of recipe links this week.

Monday: Pork Burgers, Corn on the Cob, Sweet Potato Fries

Tuesday: Rum Marinated Chicken, Noodles with Cheese Sauce

Wednesday: Steak, Baked Potato, Salad

Thursday: Cashew Chicken, Rice, Potstickers

Friday: Roast Pork Sandwichs, Foil Packet Potatoes, Vegies

Saturday: Omlettes, Hashbrowns

Sunday: Shrimp Salad Rolls, Fries, Coleslaw

Visit The Organizing Junkie for more menus and recipes.

Menu June 14-21

In Wyoming, if you don't like the weather, usually you just have to wait 15 minutes.  Last week it was 4 days of rain and cold.  My menu plan heavy on grilling, not to mention, lovely dinners on the patio, went out the window.  Cool weather makes me want to cook.  And that's what I did.  I made a big pot of red chili on Thursday night with apple and cheddar beer bread.  Friday I stuffed acorn squash with apples and chicken and apple sausage.  Saturday I made crepes, and remembered to take pictures!  Saturday I filled the crepes with leftover chicken, mushrooms, and a cream sauce.  Sunday morning I filled the crepes with maple flavored marscapone and topped them with strawberry sauce and fried apples (I bought a big bag of apples.)  Thank goodness the rain has stopped!  Diet, I've missed you.

Crepe in the pan

Crepe batter

BBQ spice rub, blended in the spice grinder

My DH had his heart set on smoking ribs Sunday, so I made BBQ rub and let him stand out in the rain and tend to his smoker.

This weeks menu is every bit as set in stone as last weeks and follows:

Monday:  Grilled Pork Chops, Steamed Cauliflower, Twice Baked Sweet Potatoes

Tuesday: Beer Can Chicken, Spinach Salad  (rubbed with BBQ spice above)

Wednesday: Spaghetti, Garlic Toast, Salad (sauce from the freezer)

Thursday: Fish and Chips, Coleslaw

Friday: Steak Salad, Dinner Rolls (leftover steak frozen from last week)

Saturday: House Warming Party for Friends

Sunday: Braised Beef Ribs, Mashed Potatoes, Green Beans with Bacon

Need more ideas?  Visit Laura at organizing junkie for more MPM

Budget Gardening

I love to garden.  I also love free stuff.  This year my garden is full of free stuff.  One of the seventh grade classes where I work grew vegetable starts to give to the staff.  I received peppers and cherry tomatoes.  

My Mom called this weekend and her raspberry bushes had outgrown their space and were blocking the gate.  I dug up the offending canes (and weeded her flower garden.)  I also dug up some columbines that had volunteered outside of the bed and thinned her chives.

We've had some cool days since I transplanted the raspberries so I hope they'll take hold.  The chives and columbines already look like they are adjusting.

Woodrow loves to help in the garden.  Unfortunately, he is best at digging holes.

My columbines were already blooming.  Several of the transplants had buds, hopefully they will bloom this season, too

I ran out of room in the garden so the peppers found a home on the patio.

Transplanted raspberries

Big bucket o' raspberry, chive and columbine.

Menu June 7-13

School's out and we're busy swimming, gardening and enjoying the nice weather.  I've filled the fridge with fresh fruits and vegies for snacks and home baked muffins and scones for breakfast last week.  I've been getting up early and walking 3 or 4 miles before everyone else is up and going.  I fell out of the habit last fall, but remember that I felt better when I was walking and eating healthier.  Getting back into the habit has been pretty easy, but my body hasn't forgiven me for the long break.  It will be  few more days before the sore muscles go away.

The weather is beautiful so we will be grilling and eating on the patio almost every night.  Breakfast and lunch choices have not changed much this week.  Breakfast includes oatmeal, fresh fruit, and scrambled eggs.  Lunches will be leftovers and sandwiches.

Monday: Grilled Chicken with Maple and Mustard Glaze, Rice Pilaf, Green Beans

Tuesday: New England Seafood Bake, Cheddar Biscuits

Wednesday: Garlic and Mustard Marinated Steak, Hobo Potatoes, Sauteed Mixed Vegies

Thursday: Steak Salad, Beer Bread

Friday: Margarita Braised Chicken, Green Rice

Saturday: Pork Lettuce Wraps, Chicken Ponzu, Rice, Stir Fried Vegies

Sunday: Country Style Ribs, Cole Slaw, Deviled Eggs, Corn Bread

We grill a lot in the summer time and I love hobo packets.  Both the baked fish and hobo potatoes utilize this technique.  For the potatoes, I slice them thinly, sprinkle with salt and pepper and whatever herb I have on hand, usually rosemary or thyme, and drizzle with a little olive oil.  They cook on the grill with the main course and there's no dirty pan!  I never thought of putting fruit in a hobo packet, but saw a recipe last week for fruit desserts.  I adapted this recipe and used strawberries, black berries, and cherries, since that's what I had on had.  They were excellent and we will definitely make them again.

Don't forget to check out The Organizing Junkie's Meal Planning Monday for more ideas

Menu May 31 - June 7

School's finally out!  Last week was pretty busy with lots of end of the year activities.  My daughter, K,  has become quite the baker and she made no less than 3 cakes for our end-of-the picnic.  Hopefully she'll keep us in snacks this summer.

We visited a friend's ranch for branding Saturday.  My son, D, is not quite big enough to wrestle the calves, yet, but enjoyed watching the action from a safe distance.  The kids helped milk cows and collect eggs and later, enjoyed ice cream made from them. 

We stayed in town for the holiday weekend and spent time with lots of friends.  Now that things have settled down I'm looking forward to working in the garden and deep cleaning the house before summer school starts.  Since we'll be home for breakfast and lunch, I'm including those options with my menu.

Breakfast: Raspberry Scones, Apple Cider Steel Cut Oatmeal, Fruit and Yogurt, Blueberry Muffins

Lunch and Snacks: Chopped Salmon Salad, Cheese Crisps, Sandwiches, Apple Snack Cake, Strawberry and Mango Smoothies

Dinners

Monday: Barbecue Chicken, Potato Salad, Corn Pudding

Tuesday: Flank Steak with Shiitakes, Rice, Pot Stickers

Wednesday: Baked Mac & Cheese with Ham and Peas, Salad

Thursday: Jasmine Rice Stuffed Peppers, Salad (I didn't fix these last week)

Friday: Baja Fish Tacos, Beans and Rice

Saturday: Steak Kebabs with Soy-Ginger Glaze, Potatoes Grilled in Foil Packets, Salad

Sunday: Cheeseburgers, Pasta Salad, Strawberry Gelato

Visit Laura, the Organizing Junkie for more Menu Planning Monday