Saturday, October 11, 2014

What We Ate This Week

Sunday



Dinner: Bean Burritos

The big pan of pinto beans that I made on Sunday were stretched to cover various meals for three days. They were made into Sunday & Monday night dinner and also lunch on Tuesday and Wednesday. Like most food I make, we usually eat on it until it's gone. 

Monday



Lunch: Rice & Cheese
Dinner: Pinto Bean & Cheese Quesadillas 
Snack: Apples & Cheddar Cheese



Tuesday

Lunch: Pinto Bean & Cheese Quesadillas
Dinner: "Salisbury Steak", Mashed Potatoes, Mixed Vegetables

Wednesday

Lunch: Leftovers from Tuesday night dinner
Dinner: Spaghetti & Garlic bread

Thursday:

My daughter and I worked side by side in the kitchen and made potato soup. I cut up the carrots, onions, and potatoes while she gathered up all the ingredients and actually cooked the soup. 



Afterwards, I took all the vegetable scraps and placed them into my electric pressure cooker along with a bay leaf, garlic, peppercorn and water and turned it into this beautiful vegetable stock. No food waste here today. :)


I went to the apple orchard on Thursday to pick up some apples and I made cooked apples that day as well. 



Friday & Saturday:

We still have plenty of potato soup to have for dinner on Friday & Saturday, so no need to cook unless we want to these days. 

What have you been eating this week?

Belinda
CFO ~ Chief Frugal Officer
Professor Penny Pincher
© Belinda & Frugal Workshop, 2011 and beyond.
“Use it up, wear it out, make it do, do without”
"Reduce, Reuse, and Recycle ~ It will help you save money"

6 comments :

  1. Having your DD in the kitchen with you shouts wisdom to all, and good for her. The summer that my last child was 15, we spent kitchen time together with my telling her that with Reynolds Wrap baking bags, she could learn 5 very easy dinners, ones she would not forget, using varied meats and hardly any clean-up. At age 15, little clean-up was paramount to her.

    Considering her age, my plan was to persuade her that kitchen time could be short but result with tasty food on the table. Leftovers were also part of the planning: Future meals. I did not pretend that I was teaching her to be a gourmet. She was learning to survive. We also included grilling, so there were more than 5 meals. Hamburgers, hot dogs, and chicken were easy for her on the grill.

    Today, DD is one of the best cooks I know, but I doubt she uses Reynolds Wrap baking bags. Teaching others to be self-sufficient remains important for all.

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    Replies
    1. Oh, how wonderful that you taught your DD to cook like that. Teaching them to be self-sufficient is so important. My DD woke up this morning and started a load of laundry, took dry clothes off the rack, which I folded and she put away, and then started baking in the kitchen. She is very motivated, which makes me one happy Mom. :)

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    2. As you are teaching survival to your DD, you offer us a good example to follow. At the time I taught my DD, our family was involved almost daily with church and school activities. Homemaking with home-prepared meals were important and remain important today. "Clean your sink, counter, and toilet," was a daily reminder. Most of us must care for ourselves for rest of our lives.

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    3. Thank you. You taught your daughter very well. I am fortunate also that mine will go beyond what I ask of her and take the initiative to help me with household tasks. You're right, most of us must care for ourselves.

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  2. Everything looks great!
    Isn't that the easiest way ever to make broth? I'm hooked. I made another batch this weekend after I used up the last we had in the refrigerator. (It went into a pot of bean based taco soup.)

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    Replies
    1. Definitely very easy, Shara. I will always make it this way from now on. :)

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