Here’s an add-on post to supplement last night’s spending report.
Phoebe likes eating fried potatoes. Yum! (This picture was taken at breakfast this morning.)
When it comes to “meal planning” what I typically do is write a list of potential meals for the week based on what we have in stock, then cross the meals off as the supplies is consumed. This is not a fancy list. It is not elaborate or ordered in any particular fashion. It’s just a post-it note, scribbled and slabbed on my fridge with a brief list, sides not included.
This is what the Post-It reads for this week:
Butternut Squash & Rutabaga soup
Leaky Potato Soup
Spaghetti Squash is easy to make. I’ll bake it in the oven, scoop out the “noodles,” then serve it with marinara sauce and cheese. I may even chop up some summer sausage for the dish.
I roasted the butternut squash last week & never got around to using it. This week I’ll roast some rutabagas, add some milk and spices and purée the mix in the food processor. After warming it over the stove, it’ll be a creamy soup perfect for autumn!
I have to look up my Leaky Potato Soup recipe from last year to remind myself of all the ingredients. The main two are, of course, chopped potatoes & leeks! This is a chunky soup.
I am making a loaf of bread today, and we’ll use that for the Turkey Gouda melts. The sandwiches will most likely be open-faced and eaten alongside the soups.
In addition to the meals, we’ll be eating salads from a cabbage we shredded last week. I don’t like cole slaw, but I do like cabbage, so I created my own cabbage salad, mixing it with a vinaigrette dressing, dried cranberries and slivered raw almonds. Delicious! And very seasonal.
We have a lot of apples, so I’m thinking of making a cobbler. And last night I made delicious no-bake cookies (the oatmeal/chocolate/peanut butter kind). So there are plenty if tasty treats around these parts!
I’m reciting the menu from memory as I nurse baby Phoebe to sleep, so there may be other things on the menu, but I can’t remember them right now. What are YOU eating this week?
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