SHEs Organized

planning day for menu's for next week.

things I have in fridge or freezer:

I went shopping for the month on meats (not hamburger) : bacon, chicken whole, chicken regular, in freezer I have a pot roast, and a pork roast (I don't like pork though but others do), italian sausage, brats,

also in freezer: beef stock, chicken stock, ravioli, frozen corn, , soups, mangos

canned: kalamata, red pepper, corn, carrot, pears, peaches, refried beans, capers,

veggies, onion, turnip, shallots, jalapeno peppers 1 bag romaine

fruit lime, orange, grapefruit, oj, green grapes, apples, pears,
dairy: yogurt, guyere, swiss,, provolone,
need: yogurt, hot sauce with lime, n, cheddar, parmesan

thinking for salads: 1. spinach salad with warm bacon dressing (hard boiled eggs),

thinking soups: onion, corn chowder by red drummed

? how much do a lot for grocery money a week

No clue hum left overs and soup.

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A few of our favs. sausage dogs
Chili
Meat pies
Soup
Fish
Chicken from the deli. They have cheap chicken Mon. Here so we have chicken night insteat for pizza nite.
Breakfast for dinner sausage & gravy meat pies.
Lagnasagna the frozen kind.
This week they have froz. Pizza on sale the grand kids really love them.

how do you do the sausage and gravy and meat pies? sounds great.
we love the deli chicken too!!! one of our favorites.

yesterday: I made a couple dinners for others and dh delivered them (so we are good for others for two days)

so tonight: using the 2 sword fish steaks, 2 trout fillets that have to used.

$100.oo per wk for food here.
Meat pies are banquet in the frozen section of our w-mart.
There is a ham & potato one but we do not like it as well. Marie calendar has some other yummy ones too bacon cheese. One has egg in it I think. Chicken-y mushroom, take a little time and see what they have.

If I were going to make it I would use a mix, or a white sauce, or a can of cream of mushroom or celery soup.

sounds good d nancy!!! I really think I have to get my food budget under control... we feed many (depending on who drops by) and one on a restricted diet but I think I can make a dent in the budget.

last night: made florence tylers swordfish (i don't care for swordfish as much as halibut or sea bass) but liked this easy recipe - foil packets: preheat 350 degrees - in a bowl take 1 jar drained marinated artichokes, 2 chopped tomatoes, 1 lemon sliced, optional 1/2 cup black olives, 1/2 bunch fresh basil (I used 1/2 tsp dried), 8 sprigs thyme and 4 tsp olive oil - mix in bowl.... dry swordfish or halibut with paper towel (4) - I only had 2 so there were more veggies - season w salt/pepper - cut 18" piece of heavy alum foil. place fish on one side.. top with veg mix, fold over, seal by folding over. put on sheet pan

cook for 20 to 25 minutes (depending on thickness of fish) take thyme out before serving... put fish on plate on top with veggies

also made anne burrell's fried trout - changed some of the process - I just used fillets and didn't use sauce. very good - 4 trout fillets dried season with salt not with pepper. in dish for dredging trout - 1-1/2 cups plain bread crumbs, 1 garlic smashed and chopped, 2 T finely chopped parsley, 2 T finely chopped oregano... I used 1/4 to 1/2 tsp dried oregano rubbed, pinch red pepper flakes, 1 lemons zest

in small bowl mix 1 lemon's juice and 1/2 cup dijon mustard and paint trout on both sides then dredge in bread crumbs shake gently

in large skillet put in 1/4" oil that is hot - when ready: cook filets skin side down for about 5 minutes (check to make sure it doesn't blacken), turn cook about 2 more minutes... dry on paper towels serve with lemon. keep warm in a 250 degree oven .. if anyone wants the sauce - look up anne burrell recipes



served with tex mex salad: canned corn/black bean rinsed /jarred red pepper/black olive/tomato/cilantro salad with chili powder/cumin/lime zest/lime juice/red wine vinegar/olive oil/s/p

I am trying to simplify my thinking regarding cooking for outside family members whose tastes are different then ours. I have been cooking large meals that could be frozen - I realized I can cook for 1 or 2 or 3 without making a full recipe for 6 to 8 people.

I have things in my freezer and fridge that need to be used up that I can make up for my family
normally I cook for 2 other elders as well. I can't use canned soups, prepackaged items as they contain a lot of sodium - so everything has to be fresh.

the next week I am only cooking for 1 person outside our house - dh needs 2 meals by tomorrow morning and what we are eating is not in this lovely persons diet. Also I have to defrost things to cook. so I thought I would be only 2 shrimp at fish mongers and make a small version of shrimp scampi - using lemon for flavoring. I also will buy 1 chicken breast and make something out of that since I am cooking for my family anyway - made chicken with tomato caper sauce. I think I have been thinking way to big (lol will that ever change)

I am thinking of bean and cheese burtiito for my dinber and beef and bean ones for h. He likes different ones than I do. I like them they are easy and I try to only have one meat per day.