I actually planned this before I left for vacation. I’ve never done that before, but it’s working out pretty well. When I planned my vacation menu, I also planned a week’s worth of meals to use when we came back…I picked stuff that used mostly pantry ingredients, so I could cook without having to grocery shop right away post-vacation. Usually I come back and haven’t a clue what I’ll make, and I end up having to come up with something on Monday when I’m trying to teach my piano students and do school with my kiddos, so needless to say, this worked out a lot better!
Sunday
- Buttermilk Pancakes
Monday
- Stromboli
- Black grapes
Tuesday
- Fettuccine Carbonara with grilled chicken breasts
- French Bread
- Apple slices
Wednesday
- Tacos
- Fruit Salad
Thursday
- BBQ Chicken pieces(I haven’t decided on any side dishes yet…I have to see what produce is on sale this week!)
Friday
- Homemade deep dish pizza
Kristen
Wednesday 24th of February 2010
Oh, we do eat breakfast and lunch too! lol And most of the time I include something about that in my menu posts, but I must have forgotten this week.
Thanks for the fruit soup recipe. :-)
Janet
Wednesday 24th of February 2010
You have a great site. In your weekly menu do you eat only dinner as your one meal a day? What about breakfast and lunch? It would br great if you took a photo of your weekly itemized grocery reciept. I read you drink oj with dinner, that is great. I water my oj down, 50% oj-50% water, to cut down on acidic taste and make it last twice as long. I send you a cheap Norwegian fruit soup recipe, rich in iron, delicious and nutritious with a scoop of yoghurt on top. Great warming way to get fruit in winter. Fruit Soup 2 -3 quarts water, to cover fruit in pot 1/2 cup dried prunes, chopped small, cut with scissors 1/2 cup raisins 1/2 cup dried apricots, cut with scissors in half or quarters 1 apple cut fine 1 orange cut fine, add oj if no oranges 1 lemon, peeled, cut fine 10 frozed or canned cherries, cut in half 1 teaspoon cinnamon or 1 stick cinnamon 2 tablespoons tapioca or tapioca flour 1-2 teaspoons sugar, to taste Boil together slowly for about 1 hour, (do not scorch). Serve warm with a dollop of yogurt or cream on top. Serves 10. 20 servings if watered down when reheated. Will last over 2 weeks refrigerated. A geat way to use dried fruit in winter. Add or subtract fruit items according to budget and taste, Just keep raisins and prunes as sweet iron rich base.