Saturday
lasagna, made with cottage cheese (frozen from a markdown deal in early spring), spinach and chard leaves, mozzarella cheese, garlic for filling, and a traditional marinara sauce, plus pasta
large salad, with lettuce leaves, chopped, drained canned tomatoes, black olives, one Parmesan cheese packet (from a take-out a long time ago)
lemon cake roll
Sunday
pumpkin-pinto bean soup (also had red bell pepper, onion, garlic, cumin, corn, tomato sauce and chicken broth -- found the recipe online, pretty good)
fresh strawberries
Monday
turkey-noodle salad -- spaghetti noodles, sliced frozen turkey breast, cabbage, peanuts, snow peas, green onions, orange segments, in a dressing of oil, vinegar, sugar, soy sauce, garlic, ginger, red pepper flakes, all over lettuce leaves
fresh strawberries
Tuesday
"crazy soup" adding canned tomato paste to the crazy soup pot in the freezer
Cheddar Bay biscuits
Wednesday
baked beans (making a sauce of sweet pickle juice, tomato paste, soy sauce and onions browned in saved bacon fat)
seasoned brown rice
carrot sticks
fresh strawberries and banana slices
Thursday
refried bean, seasoned rice and cabbage burritos (the cabbage was in a dressing of oil, vinegar, chili powder and garlic powder -- it was good)
carrot sticks
fresh strawberries
Friday
barbecued chicken legs (using up the very last few charcoal briquettes from 2 years ago), made a rub of chili powder, garlic powder, salt and pepper, then in last 20 minutes of cooking, spooned on a mix of barbecue sauce, soy sauce, tomato paste, and water
oven-roasted cut corn
carrot sticks
rhubarb sauce
Saturday
Asian-style chicken-noodle salad (like the turkey noodle salad above, but with chicken)
fruit salad leftover from serving at a charity tea (the proceeds from the tea went to the local Fill The Boot campaign)
Sunday
smoked salmon spread, crackers, peanuts, potato chips (given to us at the tea), carrot sticks, tossed green salad, strawberries, 2 pies (apple, also given to us, and lemon meringue that I made)
Monday
bean burgers topped with cheese and quickie ketchup (tomato paste and sweet pickle juice)
brown rice
kale and mustard greens sauteed in bacon drippings
leftover pie
Tuesday
kale, ham and onion quiche
mashed potatoes
steamed carrots in mustard glaze
watermelon pickles
leftover pie
Meals have been heavy on the carrot sticks this week. I bought a 25-lb bag of carrots, and for a busy week, carrot sticks are quicker to do than just about any other veggie.
