My Frugal Kitchen ~ What We Ate This Week

by - August 18, 2019

Recently I mentioned taking our toaster oven out of the pantry and putting it on the kitchen counter, so I could use it instead of heating up the house with the big oven. 



Because the toaster oven took up a lot of counter space, I had to move and find a place to put my Pioneer Woman utensil container. We use one of these because we have limited drawer space in the kitchen here. 
 
Moving it closer to the stove has actually made it easier for me to find what I need to cook with and has made preparing dinner even easier. 
 
Here is a list of what I planned on making for dinner this past week:

1. Chicken
2. Tacos
3. Pork Tenderloin
4. Hamburgers
5. Spaghetti
6. Pizza
7. Grilled Chicken

Drinks Available:

1. Water
2. Iced or herbal tea, sweet or unsweetened
3. Lemonade
4. Green Tea
5. Grape or Orange Juice

Breakfast options for this week: cereal, oatmeal, eggs & toast, yogurt, and fruit options were apples, peaches, cantaloupe, and blueberries. Yogurt parfaits were also an option.

And here is what we actually made for dinner this week:

Sunday: Bailey found some chicken and bacon tortellini on markdown, so I made a cream sauce to go with it. We served it with a side salad and garlic bread.

Monday: I set out some ground beef to thaw. For dinner I made some hamburger steaks and used some Worcestershire sauce and the last of the half and half to make a gravy to go over the steaks. I made green beans with potatoes to go with them.

Monday was a busy day in the kitchen. I cut up a cantaloupe, made two gallons of iced tea, made pasta salad for the week using two pounds of pasta. And I used up multiple cans out of my pantry. Cans of green beans, potatoes, chick peas, and tomatoes. Busy day, but felt good about it at the end of the day.

Tuesday: Pork Tenderloin, Pinto Beans, and Yellow Squash with Onions.

Wednesday: First day back to subbing, so leftovers it was. Everyone was able to choose what they wanted from Pork Tenderloin, Pasta, Pinto Beans, Green Beans & Potatoes, Potato Salad, Pasta Salad, Cantaloupe and Strawberries.

Thursday: Pulled Pork Sandwiches, Potato Salad, and Cantaloupe.

Friday & Saturday: We made a big Taco Salad, enough to last two days. These are the items I included in ours: ground beef seasoned into taco meat, pinto beans from Wednesday, tortilla chips, black olives, lettuce, tomato, onions, cheddar cheese, and sour cream seasoned with taco sauce for the dressing.

That's what we had for dinner in our home this week. How about yours?

Belinda 
~ Living within our Means ~ 

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