Menu Plan and Shopping List 8/21/14-8/27/14

Did we at anything I planned on eating this week?

Considering that my oldest sister was in town (as a birthday surprise for another sister of ours who lives in town, so we weren’t fully able to make plans ahead of time), another friend brought us a meal (with leftovers!), we spontaneously decided that it had been way too long since we’d been out on a real date AND my husband came down with food poisoning (completely unrelated to any of the previous events or to my cooking–it was likely something he ate at the office) I’m surprised we at even TWO meals the same as what I’d planned on cooking.

One meal was salmon fillets (though on a different night than I originally planned). The other meal was pork loin, carrots and mushrooms that I took to the church fellowship meal. I did leave out the onions because I had to massively clean out my veggie basket after a fruit fly infestation and threw out all but one of the onions I had. It’s been that kind of week in my kitchen…

The good news is that however chaotic, this week has been grand for things like sister lunches and reminders that I have good friends and spending time with my husband. The other good news is that I have now purged from my kitchen all moldy blueberries and last jars of refrigerator oatmeal that I thought I’d already eaten a couple weeks ago and single rotten potatoes that were hiding under onions.

I’m ready for a fresh start and one more try to run my kitchen with efficiency, buying only good food that we will use, and using up all the food I buy in a timely manner. Eventually there will be another chaotic week the busts my good intentions to smithereens, but for now, it feels good just have the refrigerator cleaned out.

I feel like my menu plans have been uncreative recently, so this week I’m wanting to focus my menu plans on food that we will really enjoy eating. I’m not talking about ditching vegetables to eat milkshakes for supper, just making some fun food that might in turn inspire me to have more ideas for healthy food that’s also fun to eat.

Dinners:

(I think we’re going to end up with a social event one night this week, but while we’re waiting on definite plans I’m going to go ahead and plan a meal for every night so I know we won’t run short.)

Grilled Cheese Sandwiches with Caramelized Onions (We’ll eat the leftovers with tomato soup, but this supper will probably be in the car, so tomato soup would not be a good plan.)

Beef Enchiladas (I thought I probably shouldn’t make my husband’s birthday meal while he had food poisoning, so these got put off again.) with Roasted Carrots

Leftovers/Fridge Scrounging

Ratatouille (for church fellowship meal)

Spicy Honey Chicken Thighs with Kale and Feta Galette (I’d never heard of Galette before seeing this recipe, but apparently it’s a type of rustic tart, and it looks marvelous. Oh, and I’ll use homemade vinegar cheese in place of the ricotta.)

Mexican Casserole

Homemade Ramen style Noodles with Roasted Broccoli and Ground Beef

Lunches:

If we run short on leftovers, perhaps more grilled cheese or tuna sandwiches or even a quick batch of homemade macaroni and cheese.

Breakfasts:

I made lemon muffins! I used whole wheat pastry flour (aka white whole wheat flour) and they turned out very well. I also have a new batch of yogurt going, so we should have some good breakfast options this week.

Baking and Extras:

I need to make bread and so some small projects like making enchilada sauce for meals this week. I also want to make kombucha, make homemade ginger ale and possibly make some banana bread or zucchini bread.

Shopping List:

There are no strikingly good sales this week, so I’m just going to Kroger and try to keep my grocery shopping trip quick. (Oh, I will probably also stop by the farmer’s market and get some zucchini, eggplant and whatever other produce is irresistible.)

Organic Kale, 1lb/$1

Onions (I normally get these at Aldi, so I have no idea how much they are at Kroger.)

Raspberries, $1.25 (I have to make a berry cobbler so I can get I picture of it, because I forgot to take a picture when I worked on the video for the recipe. Rough life, huh?)

Pinto Beans, around 4lb/$4

Chicken Thighs, 7lbish/$8ish

Feta Cheese

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