what we've eaten this week so far...

I just met with a great group of mom friends. One mom said she is just not creative in the kitchen. Here are a few thoughts. (A great book is Secrets to Feeding a Healthy Family-Satter, or Quick Fix Meals- Robin Miller.)

Sometimes I meal plan around grocery items that are on sale. Sometimes I don't meal plan and rely on my freezer. (Tuesday night) This can be dangerous if you don't have a well stocked freezer. See post earlier in the week with frozen pizza, frozen soup and veggies...)
bulk buys I needed to use up: green beans, cucumbers, mushrooms

Sunday:

lunch: rotisserie chicken (sometimes you just can't face another sandwich,) home-made bread, cheese, ham, carrots, cucumbers and ranch

dinner: veggie stir-fry with shrimp (mushrooms, bean sprouts, broccoli) and rice

Monday:

rotisserie chicken leftovers with mushrooms and tomato sauce on tortellini (store-bought) and oven-roasted green beans, home-made bread

Tuesday:

(see photo) leftover frozen pulled pork (from a crock pot meal) heated with chicken broth served on whole wheat rolls with BBQ sauce or ketchup, cooked green beans, tomatoes and cucumbers with home-made ginger dressing

Wednesday:

tuna noodle casserole (using the mushrooms)

I used something from each dinner in M's lunch box. Stir fry one day, tomato sauce and rice in a thermos, green beans in a thermos...

How to make a red sauce using left-over meat.

sautee in oil one chopped onion and 1 clove minced garlic

add meat (chopped small chicken, beef, pulled pork)

add one large can of crushed tomatoes

add 1/2 tspn Italian herbs and heat through. Salt and pepper to taste. Serve on pasta and can use parmesan cheese...