I'm following my own advice from last week, buying only what I need and trying to use up what I have. The hardest part is actually sticking to the menu. I remembered to put it on my kitchen table, and that's helped. I also chose recipes that weren't supposed to be too fussy (see my notes to see how well that worked).
I've learned from practice, that since by Friday I'm just tired and uninspired that I'll either cook up with the leftovers in the fridge or eat out. It's pretty much whatever strikes my fancy.
| Saturday 20 | Breakfast: Breakfast out. Lunch: Chicken sandwich on whole wheat with hummus & salad Dinner: Beef fajitas |
| Sunday 21 | Breakfast: Lunch: Grilled cheese sandwiches and tomato soup Dinner: Quiznos |
| Monday 22 | Breakfast: Cinnamon oatmeal Lunch: Leftover meatballs, spaghetti sauce and basmati rice Dinner: Salad-dressing marinaded and breaded (baked) chicken [Springpad link], green salad with red wine vinagrette |
| Tuesday 23 | Breakfast: Cinnamon oatmeal Lunch: Tortierre and green salad with red wine vinagrette Dinner: Almond haddock fillets [Springpad link], green salad with red wine vinagrette and basmati rice. |
| Wednesday 24 | Breakfast: Cinnamon oatmeal Lunch: Empanadas and broccoli with salsa Dinner: Hamburgers, all dressed. |
| Thursday 25 | Breakfast: Toast & banana with almond butter Lunch: Tortierre and salad with red wine vinagrette Dinner: Beef Strogonoff [Springpad link] |
| Friday 26 | Breakfast: Toast & banana with almond butter Lunch: Almond crusted fish with basmati rice and green beans Dinner: Leftover buffet & Steamed vegetables |
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