I'm stretching what I have to last through this month. Since I have Type 2 Diabetes, I try to keep the carbohydrate intake down and can't fill up on the inexpensive foods like pasta, beans, rice, and potatoes.

I have a 3 and 1/3 lb beef boneless rump roast I bought for $1.99 a lb and it's thawed and ready to go. I find that if I cook the entire roast it doesn't last very long as I'll eat it two or three times a day and snack on it, too.

So rather than cook the entire thing, I'll divide as follows: one third will be thinly sliced and used for pan frying or grilling and will be added to salads and other dishes, one third will be cut into chunks to use for soup, beef "tips", and the remaining third will be cooked as one piece with lots of carrot, potato, and onion. I should get at least 6 meals from that roast but may get 8 or more.

So, here's my basic dinner menu for the next two weeks in no particular order other than tonight's meal. I might change the meals slightly but this is the basic plan and I'll stick to it for the most part.

Wednesday - Thinly sliced boneless rump roast cooked on the George Foreman grill with a little olive oil and generously seasoned with fresh garlic and basil, served with steamed cauliflower.

***Note - I steamed the entire head tonight and thought I'd turned off the burner. I'd actually turned it to high and the pan scorched some but I think the cauliflower is fine. The house sure stinks, though! Have I mentioned how much I detest an electric oven/stove? If not, consider yourself told now. ***

Leftover great northern beans and tossed salad.

Tuna salad rolled in leaf lettuce, served with green beans and half a baked sweet potato.

Beef franks with chili, cheese, red bell pepper, and onions.

Sliced turkey ham cooked on the GF grill, scrambled eggs, and pumpernickel bread with butter.

Beef and cheese melt. I just recently had this at a friend's house and it was great! The overall effect is similar to Philly Cheesesteak, one of my favorite things to eat. We made it with beef labeled Carne Picada but I'm going to use thin strips of the boneless rump roast instead since that's what the beef looked and tasted like and that's what I have. Cook the beef with chopped onions and chopped green pepper. Add some garlic and other spices to taste. When the meat and veggies are cooked and tender, throw a handful or so of your choice of shredded cheese on top. Don't stir it - just cover it and let it sit until the cheese is melted. Spoon onto lightly toasted rolls or buns and enjoy! I'm going to add sliced mushrooms and eat it rolled up in a low carb tortilla with a salad on the side. I'll prepare a little extra to use later for beef quesadillas.

Chef salad with a crusty roll.

Oven baked chicken with tossed salad and half a baked sweet potato. I'll bake a whole chicken, de-bone what I don't eat and use it later.

Beef and vegetable soup with a crusty roll.

Beef and chicken quesadillas made with LC tortillas on the GF grill and served with tossed salad.

Poor Man's Steak, brussels sprouts, and pumpernickel bread with butter.

Beef tips and gravy over faux mashed potatoes and served with tossed salad.

Leftover Poor Man's Steak with leftover faux mashed potatoes.