This week’s menu planning is going to be a little easier for me. Our community is restarting the Farms to Families program and the kids and I went and volunteered. They are going to do giveaways every two weeks, so we plan to volunteer. We received a box that contained frozen pre-cooked chicken leg quarters, package of hot dogs, gallon of milk, 5 pound bag of potatoes, container of cottage cheese, big container of yogurt, pound of cheddar cheese, pound of radishes, 2 onions and 3 grapefruit! We tried a grapefruit and no one liked it, so we are going to share them. We don't like fresh radishes, so I am going to roast them in the oven with onion, peppers and frozen broccoli. My niece served us a medley like this at dinner one time, and you really didn't know they were radishes. This box is going to save us a lot of money! Green peppers are on sale this week, so several of my meal choices will take advantage of this. When there is an ingredient we like to use on sale, I will buy it and use it in as many ways as I can over the week, cause who knows when it will go on sale again. This way we are using an inexpensive ingredient and enjoying meals that might not happen as often.
Saturday, I am planning to make a fritatta. Fritattas are easy and a great way to use up leftover bits. The only thing that I feel like has to go in is the onion, it adds so much flavor, but you can literally throw anything in there. No onion? Use onion powder, or green onions, or top with french fried onions after it comes it! Fritatta is so flexible! I am planning to use any leftover roasted vegetables from Monday and to make sure I save some of the cheese to top it with.
Fritatta
- 1/2 pound of ground Sausage
- Diced onion and green peppers, use at least half a cup
- Up to 3 cups of any other cooked vegetables you want to use, like spinach, leftover roasted vegetables from another meal, etc
- 8 eggs
- 1/4 teaspoon each of salt, pepper, garlic powder, paprika
- 1/4 cup of milk
- 1 cup shredded cheese
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together eggs.
- Add milk, salt, pepper, paprika, garlic powder and whisk until combined.Set aside
- In a 10” cast iron skillet, ovenproof skillet, or big dutch oven over medium heat, cook sausage, onion and green peppers until sausage is cooked through. (about 5 minutes)
- Add any other vegetables, cook until vegetables are soft, stirring occasionally. (about 5 minutes)
- Turn heat down to medium, pour egg mixture evenly over the top.
- Sprinkle with cheese. Cook on medium heat for about 4-5 minutes, until the edges are set.
- Transfer the frittata to the preheated oven. Bake for 10- 12 minutes or until the top is lightly browned and set.
- Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).
Monday-
- Breakfast- Cottage cheese and peanut butter toast, 1/2 banana
- Lunch- Kids eat at school, Us-Leftover Sloppy Joes, pretzels, orange slices
- Dinner- Chicken leg quarters, mashed potatoes, oven roasted vegetables (Mash the whole bag of potatoes and set some aside for Shepherds Pie on Thursday)
Tuesday-
- Breakfast- Cereal and boiled eggs, apple slices
- Lunch- Kids eat at school, Us-sandwiches, pretzels, orange slices, leftover cottage cheese
- Dinner- Fake jambalaya , green beans
Wednesday-
- Breakfast- scrambled egg and toast, 1/2 banana
- Lunch- Kids eat at school, Us- Leftover jambalaya, carrot sticks
- Dinner- Hot dogs, chips, carrots and celery sticks
Thursday-
- Breakfast- Yogurt with canned peaches stirred in, cereal for topping
- Lunch- Kids eat at school, Us- Sandwiches, pretzels, apple
- Dinner- Shepherds Pie, garlic butter toast, carrot and celery sticks (make sure to save the leftover tomato paste for Sunday)
- You can use half of the amount of hamburger called for and add cooked lentils
Friday-
- Breakfast- Cereal and peanut butter toast, 1/2 banana
- Lunch- Kids at school, Us- leftover Shepherds pie, fruit cocktail
- Dinner- Nachos with cheese sauce, refried beans, lettuce, taco sauce, sour cream; apple salad (cubed apples, cinnamon and sugar, yogurt all stirred together)
- By making the cheese sauce, we get plenty of cheesy flavor on our nachos, but we actually use less cheese than if we topped with shredded cheese.
Saturday-
- Breakfast- Fritatta, toast
- Lunch- Creamy vegetable soup, rolls
- Dinner- Spaghetti and meatballs, bag of salad, garlic toast
Sunday-
- Breakfast- Biscuits (homemade, store bought, whatever makes sense for you) and gravy with the other half lb of sausage, cooked apples
- Lunch- Meatball subs (served in toasted hot dog buns), Pasta salad- cooked pasta, carrots, celery, green pepper, onion, Italian salad dressing
- Dinner- Cabbage with Chicken (I use a bag of coleslaw mix to make it easier), whatever fruit we have left over, buttery rice
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