Menu Planning: 5/15-5/21/11

Aaaahhh.  Respite.  Things are certainly not “normal” around here.  Nothing qualifies as normal these days.  But there are no big events, no must-go meetings, nor Eagle Scout ceremonies with all the detrius thereof.

I’ve precooked some things, and we have tons of leftovers from Zum Biergarten (Bellevue).  I may not have to cook at all!  Naaaah.  Here’s what’s on our dinner menus for this week:

Sunday:  Grillage of burgers (beef ~ $3, buns .59), chicken breasts ($1.50 total), ranch (.20) bacon (FREE), pepper jack (.25) potatoes (.60) — recipe based on THIS RECIPE and served hot, cole slaw (cabbage .40, carrot .10, dressing .33), salad (~$1 with all the add-ins)

Monday:  Leftovers!  Schnitzels, bratwurst, spatzele, sauerkraut (considering all this FREE b/c it was unexpected leftovers from entertainment budget), and fresh Rhodes rolls ($1). 

Tuesday:  A quick bite between dentist and dancing:  hot dogs (.50, buns .49) and chips ($1).  Get over it.

Wednesday:  Crocked meatballs with sauce ($1.50), spaghetti (.59), salads (.50).

Thursday:  Leftover grilled chicken ($ incl w/Sun.), pasta (.59) with pesto sauce (.69), pan grilled peppers (.90).

Friday:  Beef (1.50) noodle (.35) skillet (~.25).  May be loosely based on THIS RECIPE.

Saturday:  Light and Creamy Chicken Enchiladas (from Holly Clegg’s Freezer Friendly Meals from the library) from my freezer (~$2.50), salads (.50).

These menus will get my family, including guests, through the week for about $20. 

Later this week I’ll be conducting a freezer/pantry inventory, and planning what freezer meals to plan for the upcoming activity season.  Bargain ingredients will be found.  Double batches will be made. 

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



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