Last Week's Menu, Only a Week Late

Sunday I made the Pasta e fagioli except I decided omit the meat the recipe called for because it had two kinds of beans as well. I was pretty good except I kept thinking of how much better it would taste if it had Italian Sausage in it. Next time I'll for sure be adding it, turkey Italian Sausage that is. I tossed a spinach Caesar salad together to go along side this warm soup which was perfect on a cold evening.

 My fresh basil didn't keep as long I had hoped it would, so the Chicken in Basil Cream Sauce on the menu for Monday night was a no-go. We had salad with some cut up chicken on top instead.

Tuesday for lunch, I tried the Chicken Roll-ups, this is not healthy I know, but oh-so-yummy! I did however use neufchatel cheese instead of regular cream cheese because, according to the package, has 1/3 less fat. Also I chose the reduced fat crescent rolls and cut back the amount of shredded cheese it called for, which was of course 2%. I took a little time to stuff and roll these but they are worth it! I did decide not to at the melted butter and bread crumbs just because I cut butter wherever and whenever I can. When it came time to cook supper I was suffering from a terrible headache so my husband gave me the night off and made some really yummy fajitas. He pulled my last bag of pinto beans from the freezer so this coming week has a big pot of beans on the menu.

Wednesday night held another menu change, since I had a sick kiddo and I was out of Mom's Chicken Noodle Soup in the freezer, which I always keep for lunches or sick family or friends. I made a big pot for supper; this will be reappearing on the coming week’s menu.

Now for this week’s menu……

Fortunately I’m able to carry some meals over from last week’s menu; this really helps since I’m on such a tight grocery budget this month. I’m trying to keep it at $300 for January and I’ve already spent $225… I know, yikes!

Well here‘s the plan:

Thursday

Breakfast- pancakes

Lunch- leftovers

Supper- Meatballs, Mashed Potatoes and green beans.

I normally make my meatballs with ground turkey but the store was out. I used ground sirloin instead and rinsed them after they were brown. I make my gravy with coconut oil, use a minimum amount of butter in my mashed potatoes (about 2 TB) and 2% milk. My green beans I cook in water until soft using only The Lady’s House Seasoning, coconut oil and some homemade vegetable stock.

Friday

Breakfast-pancakes

Lunch-leftovers

Supper-Baked Potatoes and Salad

Saturday

Breakfast-cereal

Lunch- leftovers

Supper- Chicken in Basil Cream Sauce, pasta and steamed broccoli

Sunday

Breakfast-cereal

Lunch-Sandwiches

Supper- Mom’s Chicken Noodle Soup,  Bread

Monday

Breakfast- cereal

Lunch-Sandwiches

Supper-Bean Burritos ( I’ll make a big pot of Pinto beans, use for burritos and freeze the rest)

Tuesday

Breakfast- Cereal

Lunch-Sandwiches

Supper-Sour Cream Enchiladas, Beans

Wednesday

Breakfast-cereal

Lunch- Grilled Cheese sandwiches

Supper- Spaghetti