Here’s this week’s menu. It’s beef-centered because we had a bunch. As usual, there are vegetarian options for you, too.
- Your choice of the following: chef-style eggs (boiled, fried, omelet), steel-cut oats (made once, beginning of the week, in Weck jars in the fridge), kefir, yogurt, or cereal.
- On hand every day: sandwiches (PB&J, fluff, Nutella, lunch meats, tuna, leftovers, grilled cheese).
- Popcorn, pre-fab chips, bars, and junk in the snack container, yogurt with jam, fruit. Deviled eggs (boiled eggs, generally on hand) topped with hummus.
Sunday: Chili, meat and bean. And black been for me, the vegetarian. I made a big pot and canned a year’s worth of meat and froze the bean. You can freeze or can your chili.
- (Brown/freeze about 5 pounds of meat, divide. Freeze some plain (for future pasta nights) and season some with taco spice for Taco Nights. Also, make some meatballs.
Monday: Spaghetti and meatballs.
Tuesday: Panini (rye bread and rolls.) and chips.
- Stuff with
- olives, cheddar, diced tomato, basil.
- Bleu cheese and caramelized onions/sauted mushrooms
- Provolone, and tomato
- Feta, tomato, basil, calamata and a slice of provolone.
Wednesday: Greek casserole. This is vegetarian, but you could add chicken.
- Rice with leftover fridge and freezer veggies. Method:
- Saute onions.
- Meanwhile–cook some rice.
- Add to a bowl with grated mozzerella and crumbled feta. Add:
- Kalamata olives
- Fresh or dried basil and/or oregano.
- Sour cream, greek yogurt, or kefir. A block of cream cheese will work well, too.
- Two eggs.
- Salt and garlic to taste.
- Bake at 350 degrees for 30-40 minutes.
Thursday: Leftover night. You know you’ve got some! If not, then tonight’s a giant chef salad with homemade dressing.
Friday: Taco night. Use some of the ground beef from weekend.
- Homemade guacamole.
- Veggie refried beans or black beans.
- veggies and cheedar
Saturday: Cream of Mushroom Soup and cornbread.
- Saute a bunch of mushrooms and one diced onion in butter. You can never have too many mushrooms. Use all you can get your hands on–at least 1.5 pounds or 3 standard-sized packages.
- Add a clove of chopped garlic, or some garlic powder. Add ¼ tsp salt after the mushrooms are almost done sauteing. Add ¼ to ½ tsp soy and Worcestershire sauce and ½ tsp dried or 1 sprig fresh thyme.
- Deglaze the pan with 2T to ¼ cup quality (dry) cooking wine.
- When sauted, add in a tablespoon of flour and saute a little more (a minute or two, stirring so the flour doesn’t stick). Then, add 2 cups of water a bit at a time stirring constantly so you don’t get lumps. When it’s smooth, you can start adding milk. Add 3-4 cups. Then add a cup of heavy cream.
- You can also use skim, almond milk, or soy, but the end result will be different. I go for whole milk and heavy cream.
- Don’t boil this after you heat up the cream. It’ll boil over. Watch it carefully.
- Add a bit of corn in season or some cubed potatoes.
- Bacon works with this, too.