Saturday, September 10, 2016

Saturday Happenings

It's been a regular Saturday around these parts, which included a soccer game, a walk (for me), menu planning, a trip to Costco, the produce stand & Rite Aid for a prescription. Plus, laundry, wrapping a birthday gift, and feeding hungry kids. Nothing too crazy.

I'm thinking that it might be time to mix up a batch of lemon drops, grab my book, and head out to the patio. I'm currently reading this & it's amazing! I've already ordered the other book from this author (from the library, of course). :-)



And with that, I'd love to hear what everyone else is putting on their menus this week. Bonus points for recipe links! I need some fresh ideas.

9 comments:

  1. My recipes seem to all be soup so not helpful to you. I've got ravioli, tuna hotdish, chicken Alfredo, salisbury steak and sweet potatoes, pork chops and mashed potato, and homemade veggie pizza on my plan this week. Too much pasta again but how we roll.

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    1. All of that sounds great! And, we are big time pasta lovers here. I just made a quinoa dish that my older son loved, so I feel like we've made huge progress this week. ;-)

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  2. The lemon drops sound really good. I am doing the 50 dollar a week challenge so our menus are fairly tightly planned, but not what I would call exceptional meals. I understand now the reliance on rice when one has a severely limited food budget. I also understand the time/money conundrum.

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    1. Oh, the lemon drops are in fact too good! :-) I'm with you, there is a true time/money tradeoff that most people living on a $50/week budget aren't able to make.

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  3. Enjoy your day! I have no idea what is for supper and it drives me crazy each day. Maybe I'll bbq chicken breast and make a salad to go with it. I have a tooth issue so need something that won't make that worse until I can get an appt with the dentist.

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    1. Do you not menu plan? Maybe plan 3 dinners & just choose whichever one is most appetizing? Use a crockpot? I hear you. We tend to prep the meat on weekends, and freeze or use during the work week. That way, you can always cobble together some sides, but the meat prep is the one that requires planning (defrosting, etc)

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  4. We did breadless BLTs the other day and everyone loved them. We used romaine leaves as the wrap and dabbed it with mayo and then used chunks of heirloom tomatoes and a really yummy nitrate free bacon crumbled up from WF. They were yummy!

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    1. That sounds amazing! I will definitely try that.

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  5. Thanks for the book recommendation! As frequent Hawaii travelers I requested it from our library and my mom started reading it while she was visiting from out of town. She liked it so much she bought it.

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