Good grief, last week was hectic. And fun. We had company in from out of town and other people added to the mix over for dinner for 3 days in a row. It was almost like cooking Thanksgiving meals every day. And the food! Tons of food. Tons and tons. Too much waste. And heavy food.
We've got to start eating a little lighter.
What I'm working with:
Huge bags of great organic root vegetables. Plus, I hope to clean out the freezer a little this week and use up some things.
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 - Bean burritos (from leftover frozen beans and ham) with fixins. Raw vegetable platter. $3.75
Tuesday - Alanna's Mexican Rice Bake with a huge salad. Homemade whole wheat bread. $11.00
Wednesday - Dinner at Church. It's Italian night. I'll bring lasagna and rolls. $10.25
Thursday - Leftover Mexican Rice Bake. Raw vegetable platter. $2
Friday - Crockpot heavy seasoned chicken breasts shredded on a salad. $11.00
Total for the work week - $38.00
For more menu inspiration, head over to Laura's Blog!
2 hours ago