Monday, November 12, 2007

Menu Plan Monday (With Costs!)

Saturday afternoon our friend from Church came over for an impromptu cookout and we ended up having a great Bible study. It was so good in fact that we had him back over Sunday afternoon (for meatloaf this time) to continue.

So there is leftovers to work with this week. Potatoes. Carrots. Tons of celery. I also adapted a recipe that I found online that will become a staple here that I plan to post about soon. We're having it on Thursday. Today I'm making homemade yogurt (which I'll share probably Friday) and homemade rolls for the week (which I'll share sooner hopefully).

On to the menu. Prices are rounded to the nearest 25¢. The total price of food is counted on the day that it is cooked. Leftovers are counted as $0. On any day that no vegetable is mentioned there is a raw vegetable platter served and $2 is added to the menu cost for that day for the cost of the vegetables with dressing. There are always homemade rolls. They cost me less than 35¢ to make and last for several days.

Monday - Meatloaf sandwiches. Vegetable tray. $2

Tuesday - Crockpot roast with potatoes and carrots. Rolls. $10.75

Wednesday - Bible Study. This weeks theme is "Mexican". I have absolutely NO idea. So I'm counting high here for just bringing one dish. $10

Thursday - The recipe which has no name (using leftovers from the crockpot). I'll post it and hopefully you guys can help come up with a name for it? It's pretty nice. $2

Friday - White beansoup with ham chunks (I need to post this recipe soon too! Sooo good!). Corny/Oniony Cornbread. Vegetable platter. $9

Total for the work week - $33.75

For many, many menu ideas be sure to visit Laura's New Blog!


Hi. My name is Alanna. said...

Hey, I have a suggestion of what you can do for mexican...

Use some leftover meat (or just brown a pound or two of ground beef with some seasonings), add 1-2 TBSP cumin, 1/2 cup salsa (or a can of diced tomatoes and dash of cayenne pepper if you don't have salsa), and about 2 cups uncooked rice to a skillet. Heat up a minute, then add 4-5 cups water and let simmer on low till rice is tender. Put in a 9x13 baking dish - top with shredded chz, and it should be completely melted by the time you get to church. (Or pop in oven 10 min.)

Title: Quick-n-Easy Spanish Rice Bake

Tip: Cilantro and Cumin are great herbs/spices in any mexican dish. And beans are a great side.

Denise said...

My daughter wants me to make your meatloaf this week...I think I just might! Have you tried making yogurt yet? I'm dying to know how it turned out :)

My name is Michelle. said...

Alanna, thank you for that dish! I'm gonna make it for tomorrow night. I have everything here I need and that's just perfect. I really appreciate it. :)

Denise, if you make the meatloaf, let me know how your daughter likes it! And I *did* make the yogurt yesterday. It was perfect! I'll post about it probably by Friday. :)