Hot, hot, hot! Keeping cool, and keeping the kitchen cool, is a priority right now. So it’s going to be another microwave, stovetop and grill week. We’re down to three this week, and two on two evenings. So I’m anticipating some changeups throughout the week. For now, here’s what’s on our menus this week. Be sure to leave YOUR menu in a comment below.
Sunday: Chicken Cordon Bleu Casserole (chicken .88/#, ham .99, Swiss ~.50, other ingredients ~.50), green salads (.40). About $3.75. (This recipe was way too much effort for the result! I’ll try something easier next time.)
Monday: Crustless quiches (eggs .99/doz, so .33 each quiche; cheeses $1/2 cups; misc leftovers), salads (.40). Trying a microwave recipe. About $2.00.
Tuesday: Grilled teriyaki pork tenderloin (3.00), rice (.30), stir-fry vegs (.60). About $4.00.
Wednesday: Italian frozen meal (microwave) for two ($1), green salads (.30). About $1.30.
Thursday: Chicken Fajitas for two (chicken .88/#, peppers .99, onion .20), brown rice (.30). About $2.40.
Friday: Hormel pork roast ($2), carrots (.20), noodles (.45), salads (.40). About $3.10.
Saturday: Chicken (.88/#) tacos (tortillas 1.24), rice (.40). About $2.75.
These dinners for my family of three (including a farm-working teen male-child) will cost about $19.30. Not bad. Still trying to get it lower. Lots of great greens these days, and fruits for lunches and snacks.
What’s on your menu? Leave us a comment!
For more inspiration and awe, visit Menu Plan Monday.