This Week’s Menu, July 17, 2016

Modern studio background, sepia look

Menu for the week of July 17, 2016

Sunday
Breakfast: Scrambled eggs mixed with spicy ground meat
Lunch:  Cheese and crackers
Dinner: Smoked chicken with spaghetti squash

Monday
Breakfast: Poached eggs with toast (Greg asked about this the other day, so I will attempt to poach some eggs.)
Lunch: Homemade bean and spinach soup
Dinner: Lasagna (already made from my freezer meal stash)

Tuesday
Breakfast: French toast
Lunch:  Chicken salad
Dinner: Shrimp fried rice

Wednesday:
Breakfast: Oatmeal
Lunch: Bean soup
Dinner:  Salmon with spaghetti squash

Thursday
Breakfast: Oatmeal
Lunch:  Spinach salad
Dinner:  Rib eye steak and potatoes

Friday
Breakfast: Egg sandwich
Lunch:  Bean soup (I usually make enough to last 6-8 servings depending on Greg’s starvation meter.)
Dinner: Vietnamese vermicelli with sliced beef

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re hunting garage sales.)
Lunch: Burgers
Dinner:  Cold pasta salad with fresh bread

I’m getting hit with a double whammy this week. My new refrigerator came last week, only the delivery people couldn’t move our old fridge out. They said they needed more men. At first they wanted to bring in the new fridge and plug it elsewhere with a promise that they’d come back to remove the old fridge later.

Um…no. There was no way I was going to let that happen.

So now they’ll attempt to redeliver sometime this week. My bet is on Tuesday, but it could be any time. Who knows?

It’s at a great price right now. Click on the picture. If you’ve ever wanted to try a pressure cooker, I can recommend this one. I use mine a lot.

Since I’m not sure when my kitchen will be in disarray, I’m planning for easy, pre-made meals for the first part of the week. The bean soup I can make in my handy dandy pressure cooker. (Which I still love!) Once that’s done, I can pull out soup for quick meals.

As meals go, soup is the quickest and cheapest meal to make. I’m looking forward to making French onion soup in the pressure cooker, but that’s always been a cool weather soup for me. But soon. Maybe by September.

Later in the week we’ll be back to triple digits–not that we were ever very far from triple digits. As far as I’m concerned, once you get past 95, it’s all too hot. A few more degrees make no difference.

I promised Greg a steak dinner in this week’s menu, but there’ll be more greens than meat this go round. It’s just too hot.

 

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