Belated posting.
I’m following my own advice from last week, buying only what I need and trying to use up what I have. The hardest part is actually sticking to the menu. I remembered to put it on my kitchen table, and that’s helped. I also chose recipes that weren’t supposed to be too fussy (see my notes to see how well that worked).

I’ve learned from practice, that since by Friday I’m just tired and uninspired that I’ll either cook up with the leftovers in the fridge or eat out. It’s pretty much whatever strikes my fancy.

Saturday
20
Breakfast: Breakfast out.
Lunch: Chicken sandwich on whole wheat with hummus & salad
Dinner: Beef fajitas
Sunday
21
Breakfast:
Lunch: Grilled cheese sandwiches and tomato soup
Dinner: Quiznos
Monday
22
Breakfast: Cinnamon oatmeal
Lunch: Leftover meatballs, spaghetti sauce and basmati rice
Dinner: Salad-dressing marinaded and breaded (baked) chicken [Springpad link], green salad with red wine vinagrette
Tuesday
23
Breakfast: Cinnamon oatmeal
Lunch: Tortierre and green salad with red wine vinagrette
Dinner: Almond haddock fillets [Springpad link], green salad with red wine vinagrette and basmati rice.
Wednesday
24
Breakfast: Cinnamon oatmeal
Lunch: Empanadas and broccoli with salsa
Dinner: Hamburgers, all dressed.
Thursday
25
Breakfast: Toast & banana with almond butter
Lunch: Tortierre and salad with red wine vinagrette
Dinner: Beef Strogonoff [Springpad link]
Friday
26
Breakfast: Toast & banana with almond butter
Lunch: Almond crusted fish with basmati rice and green beans
Dinner: Leftover buffet & Steamed vegetables
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