Mon – Fried chicken (in 1/4 cup oil), mac & cheese (FF milk, 1/2 the butter), and green beans
Tues – Pinto beans with ham leftover from Sunday and cornbread (made with FF milk)
Wed – Spaghetti & salad
Thurs – Pizza dough night for Scoobers school. Mistakenly thought it was last night. Oops!
Fri – Kielbasa (on sale last week), oven fried potatoes, some sort of vegetable.
Sat - Hamburgers (93% lean beef), potato salad (will cook more potatoes on Thurs for this)
Sun – Tilapia Lemon Pepper (was on sale last week), rice and peas
Some of these meals sound like high fat, but I cook with very little oil and butter and I only use salt sparingly.
So, I’ve decided to start up my weekly meal plans again. Now that I’m working part-time and I can go shopping on the weekends, I’m looking at the sale papers and shopping by the sales and making meal plans for 7 days, but trying to stretch it to 10 – 12, if I can.
Here is the meal plan, which runs me through this coming Sunday ( I will include what we did starting with Sat):
Saturday – Ate out
Sunday – Salmon (King Sooper had frozen Teriayki crusted Salmon for $5.99, 2 in the package), rice, green beans and salad
Monday – Chicken enchiladas (had a stockpile of frozen chicken), rice, corn, and salad
Tuesday – Spaghetti and salad
Wednesday – Leftovers (chicken enchiladas or spaghetti)
Thursday – Ordering pizza for school fundraiser $23.00
Friday – Baked chicken, rice and green beans
Saturday – Blue & Gold banquet for Scouts, prepaid tickets ($19)
Sunday – Crockpot ham, scalloped potatoes, green beans and rolls
I’ll be shopping tomorrow or Friday, so I’ll post that menu plan for next week by the weekend.
I am NOT cooking an entire dinner this year! This will be the 2nd year in a row that I’ve not cooked an entire Thanksgiving dinner. Last year, I had just given birth to Winks, so we bought a meal from one of the local grocery stores.
This year, we are sharing the cooking responsibilities with The Grizzly’s and I will make; green bean casserole, Bourbon Pecan Pie, and Husband’s favorite cawliflower dish.
Here is the recipe for the Bourbon Pecan Pie:
- 1 cup Dark corn syrup
- 4 tbsp melted butter
- 2 tbsp bourbon (will use Jim Beam)
- 9 ” unbaked pie shell (bought Pillsbury on sale with coupon)
- 1/2 cup sugar
- 3 lightly beaten eggs
- 2 cups pecan halves
Preheat oven to 400 F. Mix corn syrup, sugar and melted butter. Stir in eggs, bourbon, and pecans. Pour into pie shell. Bake 15 minutes; reduce oven to 350 F and bake an additional 30 minutes or until done. NOTE: We usually soak our pecans overnight in the bourbon. Don’t worry, the alcohol will be cooked out, but the taste will remain. Yum!
Recipe for the Cauliflower Casserole dish:
- 1 head of cauliflower or 1 lb bag of cauliflower (bought head on sale for $1.00)
- 1/2 cup mayonaise
- 1 1/2 tsp mustard
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
Cook cauliflower until soft. Place cooked cauliflower in a casserole dish. Mix mayonaise, mustard and salt/pepper together and then spoon over cauliflower. Top with cheese and microwave until cheese is melted; about 1 minute. NOTE: This recipe is from my Mom’s cookbook. Her blog is at AKentuckyCreation.wordpress.com.
I hope everyone has a nice and safe Thanksgiving Holiday!
