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Thursday, November 11, 2021

Cheap & Cheerful Suppers This Last Week

first harvest of indoor radishes

pepperoni pizza, fig-applesauce, carrot sticks


TVP meatballs and spaghetti, green beans, coleslaw

spinach frittata topped with marinara, brown rice, steamed carrots


TVP, mushrooms, carrot greens in leftover beef gravy over slices of French bread, roasted pumpkin cubes and broccoli


tuna noodle casserole, garden salad (garden greens, lentil sprouts, indoor-grown radishes and their greens), chocolate chip bar cookies


chicken teriyaki over rice, steamed carrots, green beans

vegetarian chili, cheese biscuits, carrot sticks

Breakfasts included oatmeal, toasty o's cereal, homemade yogurt, toasted homemade bread, peanut butter, roasted almonds, canned tomatoes, frozen blackberries and blueberries, dried prunes and cherries, juice, coffee, and milk

itty bitty carrots that I used in a large pot of vegetable soup

For lunches this past week, I made 2 large pots of soup, one garden vegetable and the other tomato-basil soup. We also used leftover cooked macaroni noodle, cooked rice, and pizza sauce, plus bread, peanut butter, cheese, peanuts, almonds, celery, carrots, cabbage, lentil sprouts, frozen and dried fruit, juice, yogurt, and milk. One of my daughters enjoys smoothies with her lunches and will often combine some yogurt, frozen blackberries, honey, and milk in a blender. We all like salads and combine chopped raw veggies with lentil sprouts and a creamy dressing for an easy slaw. I also just like simple meals, such as a meal of toast, cheese, nuts, and raisins.

We baked 2 large loaves of French bread, a pan of chocolate chip bar cookies, a batch of scratch brownies, and another batch of pumpkin-chocolate chip mini muffins this week. We seem to gobble up any and everything I bake.

Our meals are humble and very basic. I keep thinking that this weekly post must be boring to read. I sometimes wish I cooked more interesting meals. But this is the type of cook that I am -- basic, but meets our needs.

What was on you menu this past week?


  1. Your meals are absolutely the best to use the garden goodness with a healthy dose of creativity thrown in!

    We've been eating kale that dad keeps giving me! I prefer it cooked mixed in with mashed potatoes which is something like colcannon. Some butter added on top and if I had a smoked sausage that could also be added in. And we've been given tons of green peppers. Now the garden is done.

    We've just had so-so meals this week. We had meatloaf Sunday with potatoes, kale and green beans. Other things this week was Asian chicken noodle egg drop soup, green bean casserole, pumpkin roll, baked chicken thighs, sliced ham quickly fried with french fries and Asian cabbage salad. leftovers one night and tonight will be a deep dish pizza.

    1. Hi Alice,
      Thank you for your kindness when I feel like I'm a boring cook, Alice. Your meals don't sound the least bit so-so! I think this is why potlucks are so popular -- other folks' cooking seems more interesting to us.
      I love colcannon. I do that too with the mashed potatoes and kale. It's a great way to get some extra leafy greens into the meal. I also like steamed kale in cheese sauce over potatoes. I'm so glad for you that your dad could provide so much fresh produce. All locally grown, minimal pesticides/herbicides/fungicides -- I'm sure it tastes better and is better for you.

  2. Oh I find your meals inspiring and never boring! I'm feeding five children (ages 10-18) and I glean much from your posts. Have a lovely weekend.

    1. Hi Amanda,
      Thank you! It makes me glad that my posts are helpful for you. 5 kids -- you must be busy at all times. Wishing you a wonderful weekend, too, Amanda!

  3. As you said, others meals seem more interesting that has been cooking at you own house. In your meals, I like to read about how you incorporated every little thing, so as not to waste anything. Waste not, want not.

    1. Hi Live and Learn,
      Waste not, want not, indeed! I think a lot of us here, grew up with that motto in practice. The other idea that I grew up with was to pay attention to the small details and the larger "details" will fall in line, or watch your pennies and the dollars will take care of themselves.

      I think you're right, reading about someone else's cooking is more interesting than our own simply due to familiarity vs rarity. (Another quote - familiarity breeds contempt, while rarity wins admiration.)

      Have a lovely Sunday, Live and Learn!

  4. Looking at those carrots reminds me of carrot butter - I had it in a restaurant years ago served with slices of crostini. I craved it a few months later and found the recipe online. So good!! I might need to make some more!

    1. Hi Ruthie,
      Carrot butter sounds interesting. Do you recall how it was seasoned, whether it had a distinct flavor other than carrot? I'll look for some recipes.
      Thank you for mentioning this as I think my family would enjoy it. We also make a good curried carrot soup that I'll be making.
      Enjoy your day, Ruthie!


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