Menu Planning: 2/6-2/12/11

What has Cheap Thrills planned for this week?

It’s time.  Time to get back to lean eating.  This winter I’ve let several items slip into our daily eating, and I have partaken of the evil calories and {fat}.  Begone, wretched ruiner of shapely thighs!  So this week I’m planning meals that can be used to this end (pardon the pun), yet satisfy my guys’ need for hearty food.  I can omit one or more offending items from my plate, and can gussy up others with flavorful herbs and seasonings.  Trick is to do this with what I have on-hand already.  Here’s what’s on our dinner menu:

Sunday:  I cooked big game food: buffalo drummettes (FREE @ Target), marinated (.68) low fat chicken tenders (nearly FREE @ Target) skewers, homemade pizza (Rhodes dough <.70) w/Italian sausage, Loaded Baked Potato casserole  — I add cheese to mine — (evil to the Nth degree, but only about .50/serving), carrot and celery sticks (about .50, hmm, I was the only one to have these), tortilla chips (<$1) w/various dips (pennies) (not much got eaten?!), brownie pops, rootbeer floats for the  kids, real beer for DH, lots of water for me.  The skewers are wonderful: marinate in lowfat Italian dressing about an hour or two, then bake at 350 for about 30 minutes.  Now I really need to adjust meals!

Monday:  Leftover turkey in soft tacos (1.34 tortillas, .60 cheese), brown rice (.10/serving, chili powder), green salads (.50).  I can omit the rice.

Tuesday:  Leftover beef roast from the freezer, noodles (.34), carrots (.50), green beans (.25).  I can omit the noodles and limit the beef and carrots.

Wednesday:  Leftover ham (bonus) from the freezer in a fritatta (eggs .88/doz) — no cheese in mine — with onions (.10), toms (.99/#), shrooms (.15), green salads (.50)

Thursday:  Out w/ #1 — the possibilities are endless!

Friday:  Roast chicken breasts (.88/#) — w/out skin (which I love), baked potatoes (not for me!), broc/cauli/carrot blend (extra for me).

Saturday:  Pork shoulder bbq (see my trick below), slaw (always cheap and good when homemade), corn muffins (<.50 for all).  Not sure if I can eat only one muffin or not…

Here’s my tip for making pork bbq low-ER fat:  Trim as much fat off the meat as possible before cooking.  There is still a ton of fat inside the roast, but don’t worry.  Use a rack in your Crock Pot, or make a high ring of foil and put the roast on it.  Cook plain, S&P only, all day, draining liquids once.  Remove from Crock and let sit on a wire rack over a sheet pan (to catch drippings) for 10 minutes.  Separate the meat chunks with two forks, discarding chunks of fat and placing meat on a paper-towel lined plate.  Use another paper towel to blot the meat of fat.  Using your favorite non-fat sauce, mix the meat and sauce in a bowl until lightly coated.  Serve “pulled” pork plain, or on a whole grain bun.

For more inspiration and awe, visit Menu Plan Monday. What’s on your menu? What deals are you putting to use?



Share your thoughts, ideas and comments!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s