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| veggie enchiladas |
bean and ham soup (pinto beans, ham stock from freezer, dices of ham from freezer -- Christmas Day ham)
homemade whole wheat bread and butter
leftover pumpkin pie (from freebie pumpkin, scratch pie crust, frozen eggs, marked-down milk -- it was a bargain pie)
Saturday (today is housecleaning day, so dinner needs to be simple, and not messy!)
baked potato bar (I had scrubbed extra potatoes earlier in the week, so that part was already done), toppings included:
chopped kale, sauteed with diced ham and onions in the bacon fat from making bacon bits
Cheddar cheese sauce
bacon bits
oven-roasted, canned tomato halves
leftover pumpkin pie
Sunday
pumpkin pancakes
scrambled eggs
oranges
Monday
turkey and vegetables topped with biscuits and baked (inspired by live and learn's comments about shepherd's pie topped with biscuits instead of potatoes)
grapefruit gelatin (brought by my son's girlfriend)
leftover pumpkin pie
Tuesday
ham (from freezer)
mashed potatoes (from freezer)
frozen green beans
Wednesday
homemade mushroom and black olive pizza (dough from freezer, quick sauce of tomato paste, water and dried seasonings)
vegetable medley of canned tomatoes, onions, frozen green beans and garlic powder
blackberry cobbler
Thursday
veggie enchiladas (filling: diced firm tofu, spinach, onions, chili powder, garlic powder, salt, tomato juice sauteed in oil for a few minutes, rolled up in corn tortillas, topped with enchilada sauce -- easy recipe for enchilada sauce, here, in the comments, from Belinda at the Frugal Workshop -- then Cheddar cheese and olives. Baked at 350 F for about 25 minutes.) I made just a small batch of enchilada sauce, in the skillet that I fried the tortillas, then sauteed the veggies/tofu. I thinned the enchilada sauce with some tomato sauce, as I didn't quite make enough to cover all of the enchiladas. Still quite tasty!
Spanish rice & black beans on the side
I relied on a lot of quick to fix meals this past week. Some of the dinners came from the freezer stash of me-prepared foods, others were just simple things like pancakes. I bought 9 pounds of frozen spinach yesterday, so spinach will feature heavily as the veggie for a few weeks. I am down to just 1 pumpkin and 1 butternut squash, both in the fridge.
My favorite meal this week is a toss-up between Monday's turkey and vegetables topped with biscuits and baked, and last night's veggie enchiladas. Both of those dinners were just what I needed at the moment.
Looking back over the week, we seem to be lacking beef and chicken meals. I'll have to incorporate a few of those next week.
What did you eat this past week? And what was your favorite meal?
