I like keeping track of my weekly menu plans because it helps me in my planning, my using stuff from the freezer and pantry, and having a good rotation of meals. Since I do recycle the menu plan posted weekly on our fridge, however, writing it down on this blog gives me a record of it.
So that's why you get to read about things we already ate.
Saturday (Jan. 21): We had a few hamburger buns left over from the Sloppy Janes meal earlier in the week. And, since we were low (in other words: completely out) of ground beef, I bought a family pack from the grocery store on that week's run, and cooked part of it up for Saturday dinner as Sloppy Joes -- also using some of the canned soup I won from 5MinutesForMom as an ingredient. The five-year-old and I had also made Strawberry Muffins (strawberries from our freezer, picked last summer) that day.
Sunday (Jan. 22): For the day before Chinese New Year, DH suggested we go to the buffet at the Chinese restaurant at our mall for our midday repast. For supper later in the day, the kiddo and I had Popcorn and M&Ms as we watched Barbie and the Diamond Castle -- acquired cheaply as part of our local Blockbuster brick and mortar store's sell-off as they go out of business.
Monday (Jan. 23): There was a call for a low-fiber meal this night, due to a required medical test last week for a family member who recently turned 50 (not me). That ended up being Crockpot Lasagna -- I used some of the hamburger I had browned and "onion-ified" on Saturday. (I browned most of the rest of the family pack and put it in the freezer, except for a a portion that I left raw and froze as hamburger patties.)
Tuesday (Jan. 24): We still had a bag of frozen Voila pasta and vegetables in the freezer -- it's a handy post-travel meal for us -- that I had purchased before the holidays. Since one bag really only feeds two of our family well, it was a good night to have it when only two of us were eating.
Wednesday (Jan. 25): A day of driving to appointments and errands. I put some Cranberry Chicken in the crockpot in the morning, using up the last Thanksgiving-era sales can of cranberry sauce from the pantry, and cooking up the whole family pack of chicken thighs from the freezer.
Thursday (Jan. 26): The Plantation Ham Pie from a Quick Cooking collection used up the last of the cooked and shredded Thanksgiving ham from the freezer, plus a bag of frozen broccoli from the same source. I made up homemade "cream soup" (butter, flour, milk) for those ingredients. And I did *not* roll my dough up into jellyroll style: I just plopped it on the casserole. Might not have looked pretty, but it tasted fine. Since our grocery store's sales on cottage cheese (an ingredient in the lasagna) always seem to require buying two containers, we also had a salad of Cottage Cheese and Raspberries (from last summer's pickings, from the freezer).
Friday (Jan. 27): Pizza.
Saturday (Jan. 28): I'd had a hankering for Chicken and Dumplings for a while, so I simmered up some turkey broth from the freezer, and shredded up the cooked but uneaten chicken from the family pack I'd crockpotted on Wednesday.
Now, we're up to this week.
Sunday: Indian restaurant, leftovers.
Monday: Crockpot Chili, using browned hamburger-and-onions from the freezer.
Tuesday: School restaurant fundraiser. I am being forced not to cook in order to support my child's education.
Wednesday: Spaghetti Carbonara. We have numerous garlic cloves from last summer's CSA sitting around in our pantry, plus one lone strip of bacon that's still residing in the fridge and hasn't gone bad -- yet.
Thursday: Two--Cup Corn Casserole. Pasta from the pantry, corn from the freezer, homemade cream soups -- and a wintertime hot comfort food.
Saturday: Apple Oven Pancake?
Those two might get switched up.