Friday, March 4, 2016
Cheap & Cheerful Suppers
Vegetarian chili, topped with cheese, avocado and fried corn tortilla strips
Whole wheat toast
Homemade pizza, topped with onions, green pepper, and black olives
Frozen green beans
Candy apple salad
Spinach and onion quiche (I made 2 quiches, one for tonight and the other to freeze)
Salisbury steak with gravy
Mashed potatoes with kale and onion
Vegetarian tostados -- fried corn tortillas, topped with refried beans, Spanish rice, corn, pan-roasted canned tomatoes, Cheddar cheese, black olives, green bell pepper, avocado, salsa (these were so good. the flavor really popped on them, I think it was the cumin. Every bit as good as a restaurant, only not as greasy.)
Baked beans (while I was cooking the beans for last night, I cooked extra and baked them in a casserole dish with canned tomatoes, onions, garlic and chili powder. I knew I had a busy Wednesday afternoon on the schedule, so a little extra work on Tuesday made dinner prep, on Wednesday, super easy)
Baked butternut squash
Mish-mash of leftover starchy stuff -- some mashed potatoes/kale, some brown rice, some corn -- as they say, "enough is as good as a feast"
This has been a week where I felt I had to work more to think of things to prepare. This is good. It means I have used up most of the easy to prepare items, and am now working my way through the more basic ingredients. It also means that I should plan a day, soon, to prepare a bunch of things for the freezer.
It is amazing to look back and see that we only had meat for one supper, this week. We did have some cheese on 5 nights of the week, although I tried to increase beans and eggs, and use less of the cheese, when possible.
I do find it difficult to make enough of any one thing so that there are a lot of leftovers. It seems the more I make, the more everyone eats. Unless I deliberately make a double batch, to freeze or save half for another meal. But I remind myself, there's always enough, and that's what counts!
I hope you had a good week, and many delicious meals. What was on your menu this week? Anything different from your usual?