Pearsons Progress

One Week Sample Menu

For Kim who requested one of my sample menus:

*we have our largest meal mid-day at 2pm and we eat lighter in the evening at 8pm

** this is how I actually write out my menus for the week. I include page #’s and the name of the cookbook, and if guests are coming, I would add a dessert. Since we frequently have friends over, the leftover desserts usually will last the rest of the week.

*** Next to this menu I keep a grocery list, remembering 1st to ‘shop’ in my pantry.

Monday:

Dinner:

1^st: Cream of Chicken Soup with bread (both homemade)

2^nd Meat-Potato Quiche (p 158 More with Less Cookbook:You can buy this from Amazon.com via this blog. Just click: Bobbie’s store, ‘cookbooks & canning’, page 6)

Salad (picked from my garden)

Supper:

Chicken Teriyaki (seasoning from a packet)

Egg rolls (frozen)

Salad (picked from my garden)

Tuesday

Dinner:

1^st: Left over Cream of Chicken soup

2^nd:Steaks (take out of freezer from the piece I bought at Christmas)

Potatoes & fava beans (beans from garden)

Spinach (frozen)

Supper:

Fried Rice (cut up leftover Chicken Teriyaki & egg + veggies)

Salad

Wednesday:

Dinner:

1^st: Cream of potato & fava bean soup (made from leftover side dish) & Bread

2^nd- Beef Hash (leftover steak from Tuesday) & fried eggs

Toast (from bread made on Tuesday)

Salad (from garden & homemade salad dressing)

Supper:

Leftover Potato Soup & Homemade Toast

Thursday:

Dinner:

1^st Bean Soup with bread

2^nd: Chicken Cheese Casserole (p 124 More with Less Cookbook)

Green Beans

Supper:

Meat-Potato Quiche (leftover from Monday)

Salad (from garden & homemade salad dressing )

Friday:

Dinner:

1^st:Cream of Spinach Soup (made from leftover spinach on Tuesday)

2^nd; Pizza Rice Casserole (p 129 More with Less cookbook) *use canned hamburger

Navajo Fry Bread (p More with Less Cookbook)

Salad (from garden & homemade salad dressing)

Supper:

Creamed Eggs over Homemade Toast

Sausage (canned)

Saturday:

Dinner:

1^st:Cream of Tomato soup (canned tomatoes)

2^nd: Sloppy Joes over Homemade toast

Salad (from garden & homemade salad dressing)

Supper:

Bean Soup (leftover from Thursday)

Navajo Fry Bread (leftover from Friday) page 83 of More with Less cookbook

Sunday:

Dinner:

1^st:Chicken Noodle Soup (made from the chicken I cup up and stewed last Thursday) with Homemade Croutons (end of loaf)

2^nd: Buffalo Wings

French Fries (cooked in Olive oil)

Salad (from garden & homemade salad dressing)

Supper:

Pizza Rice Casserole (left over from Friday)

Salad (from garden & homemade salad dressing)

Notes:

• Last week, I purchased 2 whole chickens, brought them home & cut them up. Some were used for chicken teriyaki, some stewed to make the casserole dish and soup. The wings were cut and placed in a freezer bag for Buffalo Wings (I save them little by little)
• This week, I just so happened to use the recipes from ‘The More with Less Cookbook” but I have others.
• I made a very large loaf of bread that will last us for the week. *see photo
• I make enough salad dressing for about 2 weeks…then I make another kind when it is gone. All salads are dressed by me in the kitchen.
• Right now, all the lettuce comes from the garden. Depending on what I have on hand, I’ll add toppings. I’m waiting for the prices of tomatoes to drop before I buy them. Some salad toppings might be:

1. different kinds of cheeses
2. toasted pine nuts (thanks to our daughter, Jesseka)
   
3. beets (canned)
4. garbanzo beans (canned)
5. grated hard boiled egg
6. olives

• I have “canned” (put up) the ground meat & homemade sausage (I have a pressure canner) so it makes it really nice to open fully cooked meat.
• This is my ACTUAL menu for this week.