I finally got my freezers cleaned out (and the small one defrosted) last week. It was really past time. So now I at least know what I have and what I need. I also got the pantry dusted and straightened. It's amazing the little things that can make a difference. It really looks a lot better!
What (fresh) I'm working with this week:
Some leftover steak. We finally got to cookout again yesterday (in between church and our small group meeting) and we've got a little of the meat left. I also have cabbage and lots of eggs.
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 55¢ to make and last for several days.
(Yes, the price of bread flour has increased so much that it's made a significant price increase in my rolls. Still a great deal, but up from 35¢ last fall.)
(Also, this is the estimate of these individual meals. Not included is the cost of drinks (tea, milk, occasionally soda, ect), desserts (which we have way too often), snacks, or any other meal of the day. This price does NOT reflect my grocery totals for the week.)
Monday - Steak fried rice $1.50
Tuesday - Thin sliced pork chops (cooked on the grill), sauteed cabbage $10
Wednesday - Dinner at the church. I'll bring some vegetable dish. $6
Thursday - Sauteed chicken and vegetables on lettuce $11.75
Friday - Leftover sauteed chicken/vegetable burritos $2.50
Total for the work week - $31.75
For more menu inspiration, head over to Laura's Blog!
1 day ago