Monday, March 7, 2011

Dinner This Week March 6-12

Week #14. Last week, I didn't share our meals, but it was a good "from the pantry" week. I've also decided to change my routine, and plan the week's dinner menus on Sunday. Then, I can head to the store on Sunday afternoon if I need ingredients, or I can go on Monday. I should also be able to go around whatever vegetables we get from our CSA basket more easily since we get it on Thursday afternoon.

So, here's what we're eating this week:

Sunday: Spaghetti & Garlic Bread

Monday: Chicken Fajitas & Re fried Beans

Tuesday: Pulled Pork Sandwiches, Cole Slaw and Raw Veggies

Wednesday: Salmon, Spinach Salad, Broccoli & Bread

Thursday: Individual Tuna Noodle Cups & leftover Salads

Friday: I'm on my own (Ray is out of town & kids are busy with Make-A-Wish Night at school...looks like yummy leftovers for me!
Saturday: Take out (Thai) with the Jacobson Family!
I've chosen meals that have me mostly using items from our pantry, refrigerator and freezer as well as use some leftovers from last week. So, that means that I'll be going out of my comfort zone a little bit, and will be making things from scratch: adding items to my jar of pasta sauce for our spaghetti, using leftover chicken breasts from our Saturday night BBQ for our fajitas, making a batch of re fried beans in the crock pot, using gemelli instead of egg noodles for my tweaked tuna noodle casserole recipe. I will also make sure to use up whatever leftovers we have before the weekend arrives.

I can't wait!


  1. I would love to know what recipe you use for the refried beans- I sometimes add a layer to a soft shell taco then add tomato sauce and cheddar cheese and bake it like a 'pizza' a great way to sneak some beans that my youngest monkey would otherwise not eat!

  2. I adapted a recipe from
    1 1/2 c water
    1 1/2 c vegetable stock
    1 c + 3 T pinto beans (pre-soaked overnight)
    2 cloves shredded garlic
    1/3 onion sliced into wedges
    salt & pepper to taste

    I put all ingedients in my crock pot to cook on high for 6 hours. When beans finished, I scooped out beans, discarded the onions & mashed beans with a potato masher. The kids loved them!