Monday Menus Week #1

Monday Menu Week #1

I will not be sharing a shopping trip with this post because I recently injured my back and have purposely avoided shopping.

This is not a bad thing, however, because we have PLENTY of food to consume in our house.

My wonderful hubby has been replacing the basics (bread, milk, eggs, OJ, yogurt, fruit, veggies, etc…) as needed and I hope to grab a few more items while I am out Wednesday but for now we are consuming what we have.

In this series I hope to share our planned supper menu, a recipe link or two and any tips we may have.

Day 3: Bacon & Cheese Wrapped Chicken Breasts, Mashed Potatoes, Rolls, Cottage Cheese, Corn and Green Beans Meatball Subs (Homemade meatballs from our latest freezer cooking session smothered in marinara and served on clearance french bread from Kroger), Cottage cheese, Salad, Corn on the Cob and Homemade Cookies

Day 4: Meatball Subs (Homemade meatballs from our latest freezer cooking session smothered in marinara and served on clearance french bread from Kroger), Cottage cheese, Salad, Corn on the Cob and Homemade Cookies

Day 5: Cinco De Mayo Homemade salsa with nachos Tacos & Brownies

Day 6: Pizza and Tacos (Tacos are for those who cannot have the pizza & chips) I hope to be gone most of the day making deliveries so I am planning something easy.

Day 7: Leftovers IF we make it home from a family event

The great part about this menu is the only items we need to purchase are fresh veggies and the bread for the meatball subs even with accommodating the food intolerances. For those of you have inquired in the past. On the nights we serve anything but chicken we offer freezer cooked chicken chicken or boiled eggs on the side to my daughter who cannot eat beef or pork. We also cook her meats (mine too) separately so that my husband and youngest daughter can enjoying there seasonings and exotic dishes.

What’s on your dinner plate?

Meatball Freezer Recipe:

Fresh ground beef (we prefer 90/10 but usually end up with 82/20)

Bread crumbs (click here for how we make them for at no cost)

Garlic

Parmesan

Eggs

Salt & Pepper

I am a “fly by the seat of your pants” cook and do not follow measurements when creating our meatballs. I simply mix whatever feels right for the amount of meat I have, roll it into balls (I cheat and use a scoop), place them onto baking paper on a cookie sheet OR mini muffin trays and cook for 15-20 minutes (depending on the size). Let cool and place in a labeled, dated freezer container (we used proportioned sized bags so my daughter can grab one and microwave for a quick midday meal).

Treasured Tidbits by Tina