Another week has flown by! We are still trying some new recipes each week, and so far, ALL have been winners! I'll post the details on these soon.
Meanwhile, I'm getting back into the groove of menu planning, cooking and shopping according to my menu. So far, so good, and I'm pleased that each week the fridge is basically empty, indicating we're no longer wasting as much food as we seem to when I don't practice these habits! YAY!
A new school year began here this week, which is always exciting and makes me sort of shift gears for fall (though our son is not yet school age, knowing school is back in makes me *feel* like life has a different pace). This change of pace has me excited for football season, cooler weather, and my favorite season - FALL!
We'll be trying another new recipe this Sunday, as well as working through our current freezer stash (our deep freeze needs to be defrosted, and it's got to be mostly empty before I can do that!)
Here's the plan! We're eating a lot of broccoli for sides this week, because I forgot to get salad and/or spinach at the store! I'm also trying to move toward whole-foods and all-natural-ingredient recipes, so I will include some notes about these goals below.
Sunday: Cheesy Enchilada Casserole, Broccoli. Can't wait to try this casserole, as hubby adores Mexican food, and will be using Wildtree Salsa Mix (a new product we haven't tried) and making homemade taco seasoning for this recipe.
Monday: Leftovers for us; will be making Citrus Roast Chicken for my little guy this week. Trying to get away from supermarket rotisserie chicken!
Tuesday: Whole Grain Baked Tilapia, Baby Lima Beans, Crescent Rolls. The tilapia is all-natural and comes from Costco.
Wednesday: Chicken Spaghetti, Broccoli. This is a freezer pleaser for us, but next time I make it I want to try making homemade cream of chicken soup.
Thursday: Pinto Beans and Ham (oh, so yummy and so simple! TWO ingredients! I use organic beans and all-natural ham.), Southern Cornbread