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| This photo is from our family trip to the pumpkin farm several weeks ago. I love this! The trees are so beautiful. |
For those of you who shop at Fred Meyer, I'm really happy to report that there is another bonus Senior Discount Day, Tuesday, Nov. 19. AND, the turkey deals have been announced, so if you're buying your turkey at Fred Meyer and you're 55+, you can save on your turkey and everything else you might buy at Fred Meyer. Plus, there's a friends and family pass (discount in several departments) in the circular. See the front page of this week's circular.
I went to Fred Meyer for the first bonus Senior Discount shopping day on Tuesday and spent $18.75, bringing my spending up for the month to $112.43. (I bought sugar, eggs, and coffee.) My daughters paid me a couple of dollars for something, so I used that money to buy an additional gallon of milk for the month while I was at Fred Meyer.
Here are this week's evening meals.
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| Friday |
Friday
meatloaf with gravy
freebie mashed potatoes
Swiss chard and onions
butternut squash
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| Saturday |
rice and beans
lentil sprouts in vinaigrette
orange segments
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| indoor lettuce in pots |
Sunday
peanut noodles
lettuce (from indoor pots) with dressing
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| kale and apple salad |
Monday
baked chicken leg quarters with gravy
fresh whole wheat bread
kale and apple salad (both garden items)
sweet potato fries
scratch brownies
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| Tuesday |
Tuesday (daughter's night)
pumpkin, bean, and sausage soup
tossed salad using the last of the lettuce, plus some kale
zucchini bread from the freezer
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| Wednesday |
Wednesday (other daughter's night)
chicken and vegetable soup (made with chicken bones from Monday, carrots, onions, and kale from garden)
scratch whole wheat and raisin muffins
chocolate chip cookies
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| gingered carrot and lentil sprout salad |
Thursday
gingered carrot and lentil sprout salad
curried butternut squash and peanut butter soup
bread and butter
apple wedges and last of the homemade caramel sauce
You may have noticed, we have brownies often. I think this is one of my daughters' favorite thing to bake. About once per week, the two of them will hang out in the kitchen late at night, talk, and bake. Years from now, when they are both busy in their own lives, they'll remember all of those late nights together in the kitchen baking brownies.
Do you remember those 64-oz jars of peanut butter that I bought for $2 at a new dollar store in our area? They have an expiration date of January 2020, so I've been trying to use peanut butter in meals. This week, we did peanut noodles and a squash and peanut butter soup. I also made peanut butter granola yesterday to go with a fresh batch of yogurt (also made yesterday).
We finished off the potted lettuce this week. It did okay sitting in the window for over a month. It did, however, develop a small aphid problem, only noticeable when I was rinsing the leaves. We've now moved on to kale, chard, and sorrel (in garden) and radish greens (in planter on deck), plus sprouts and kale microgreens. All of the greens are generously supplemented with winter squash, canned pumpkin, sweet potatoes, and carrots.
I continue to look for new ways to use the lentil sprouts, since these are so easy to grow in my kitchen. If you recall, last week I made a stir fried rice and lentil sprout dish. This is my go-to quick snack or lunch, when there's nothing easy to grab and I have leftover cooked rice on hand. This week, I made a carrot and lentil sprout salad which was very tasty. I'm sure that I will share many more creations that use lentil sprouts in the coming months. (And you're all sitting on the edge of your seats, waiting in anticipation for these fascinating lentil sprout reports -- ha ha!)
How has your week gone? Was there anything interesting on your menu this week? Any big plans for the weekend?
Wishing you all a wonderful weekend!
