Ivy says:
It’s a tad late (I’ve been running around taking kids places since 6:45 this morning) but better late than never.So, here goes:
Monday: Spinach quiche
Tuesday: Black bean and corn chili
Wednesday: Church, so dinner at Mom’s house
Thursday: Chicken and pinto bean burritos
Friday: Mr. Ivy’s off, so it’s Iron Chef night. Secret ingredient: Ribeye steak. Yum, yum. Don’t tell anyone the secret ingredient, now.
Saturday: Chicken & vegetable (whatever I find at the Farmer’s Market on Friday) stir fry
Sunday: BBQ boneless, skinless chicken thighs, corn on the cob, veggie skewers
Alright, Home Eccers, your turn: Tell me what’s gonna be extra tasty on your menu this week!
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(Love your veggie night menus, by the way!)
Tonight: Chicken soup (my own, homecanned) & sammiches (I’m sick and don’t feel like cooking)
Tuesday: Red Beans & Rice
Wednesday: C.O.R.N.
Thursday: Fish Fry! Catfish n’ hushpuppies n’ slaw
Friday: Cowboy Casserole
Saturday: Kids’ choice, probably pizza
Sunday: Stuffed baked taters
Pot roast, ham ‘n beans, curried lentils ‘n rice, shrimp stir fry, avocado salad ‘n tomato soup, “go fish.”
Tonight: Buffalo burgers (a treat from Trader Joe’s) with tater tots & Fries – all from the freezer
Tuesday: Slow-Cooker Whole Roast Chicken, with Green Beans and Stuffing and homemade gravy
Wednesday: C.O.R.N.
Everything else, I’m still not sure. I tend to stock the pantry and choose from there.
Everybody else here is sure eating better than I am.
I wish I could make a menu. I live alone now and its no fun planning for 1, but I sure do like to see what everyone eles is doing!
what we are eating this week:
Mon-kids choice-chicken drumsticks, tater tots, veggie sticks
Tue-chicken-fried cube steaks (on sale), mashed potatoes, frozen broccoli
Wed-BBQ country style ribs(on sale), Seasoned American fries, canned green beans
Thurs-Sweet Italian Sausages (on sale), Spaghetti, Mixed Green Salad, Garlic Bread
Fri-going to Old Threshers Reunion, so will eat at the fair
Sat-Hamburgers, Homemade Baked Beans, Chips
Sun-(on the grill)-chicken, potato wedges, corn on the cob
most days, there’s enough (planned)leftovers to make lunches the next day, including the one brown-bagger we have
any meat/bones, and suitable vegetables that are still not used get frozen for homemade soups as soon as the weather cools, or for stirfries
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