This Week's Menu 1/17

(my half of this week's Bountiful Basket)

Woo Hoo!! Bountiful Baskets offered tortillas this week. For $7.50 you get 7 dozen tortillas. Three dozen giant sized  flour tortillas, two dozen soft taco sized flour tortillas, and two dozen white corn tortillas. Of course, I split the tortillas and basket with my Dear Friend. My children love, love, LOVE the giant tortillas. They are big bean and cheese quesadilla fans, and those big tortillas make a man sized quesadilla (I'm just quoting the troops!). Anyway, this week's menu is a continued effort to use up leftovers, and I am still trying to add more fruits and veggies into our diet.

Sunday

Hashbrowns (shredded the extra baked potatoes I baked for last week's Chili Cheese Baked Potatoes)

Sausage Gravy 

Scrambled Eggs

Pumpkin Struesel Muffins(recipe forth coming)

Monday

Bacon Fried Rice

Brussel Sprouts (for me)

Green Beans

Pineapple Chunks

Tuesday

Shrimp Alfredo

Penne Pasta

Asparagus

Strawberry Jello with Kiwis in it

Wednesday

Chicken Enchiladas (using the white corn tortillas and green chiles from Bountiful Basket)

Refried Beans

Tossed Salad (have a cucumber and tomato to use up) 

Apple Crisp

 

Thursday

Tuna Noodle Casserole (this was on Budget Confidential's menu last week and she totally made me crave it)

Baked Butternut Squash

Sliced Pears

Friday

Leftovers

Saturday

Pizza or Calzones

Any leftover Fruits and Veggies that need eaten

Now that I have faithfully planned a menu for the last month or so, I have realized that committing a menu plan to print really helps me keep a mental checklist of what needs to be used up and what is in the freezer and fridge most of the time. It has really helped me keep food waste to a minimum and I have been able to keep my weekly grocery spending to about $80.00 a week. Not bad considering I am feeding 2 adults, an 18 year old boy, 15 year old girl, 11 year old boy,  9 year old boy, and a stray friend or two.