Oh the sugar!
Our local grocery store puts ripe bananas in 5lb bags for $1.49. I must have gotten there as soon as they did it last Thursday because the ones that were in there packaged up were just ready to eat and not at all over ripe. So I bought a bag. And we ate on them. And then I decided to make banana bread. A double recipe. And we ate on that. And there were still tons left so I made another double batch of banana bread (this will go in the freezer) and there is still bananas (3) left (that will have to go in the freezer whole. They win. I'm done.)
Yesterday was my sweet husbands birthday. He wanted a cake. I made it into 2 8 X 8 cakes and took one to our small group at church. They ate. We ate. People took some home. And there is still too much cake left.
All of this to say that my husband has asked that we lighten it up a bit here and I couldn't agree more.
What I'm working with this week:
Not much other than a head of cabbage and some regular and sweet potatoes in the way of fresh vegetables.
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 - Tuna Patties, baked sweet potatoes, homemade whole wheat bread. $9.50
Tuesday - Tuna pattie sandwiches, raw vegetable platter $2
Wednesday - Dinner at church. I'll bring what's needed. I have no idea yet. $10 (or less)
Thursday - My Family's Favorite Meatloaf, sauteed cabbage $14.25
Friday - Meatloaf sandwiches, vegetable platter $2
Total for the work week - $37.75
For more menu inspiration, head over to Laura's Blog!