I know that menu planning helps me stay within my food budget and eat better so I'm returning to that and am going to work hard to take it seriously. It might seem silly for a household of 1 but it is what it is and I need to take whatever actions necessary to keep the food budget under control and still eat nutritious meals.

Since my very recent epiphany that I love to cook but don't necessarily love to eat after I've cooked, I've decided to concentrate on cooking very small amounts of food and not preparing a new dish unless I have no leftovers or the ones I have are planned for in another meal. Over the last year or so my skill (to me it really IS a skill to cook for one and not a horde or even just two if that's what one is accustomed to) in those has improved but as evidenced by the containers in my fridge I'm not yet proficient and improving that area of my kitchen life has become a goal for 2012.

Breakfast today was the last of the mexican stew (I think I hear a choir of angels singing in the background!) and I get the feeling fried cabbage and onions might be in my future for this evening!

The rest of the week I'll have, in no particular order:

Stir fried chicken and vegetables with a small amount of brown rice (had this tonight)

Pan fried tilapia with 1/2 a baked sweet potato and salad

Large salad with chicken, tomato and plenty of cheese

Pan fried sliced turkey ham with baked cabbage, 1/2 a baked sweet potato, and green beans (had this)

Vegetable soup with homemade noodles

Tuna patties with salad and spinach

Whatever leftovers are in the fridge (had this)

Now, I think it's okay to change the plan a little. You know, I'm not in the mood for spinach so I have green beans with my tuna or I'm not in the mood for tuna so I have boiled eggs but I've decided it's not okay for me to decide I don't want tuna and prepare a five course meal including cornish game hen and scallops. There's nothing wrong with a meal like that but I need to plan for it. I think that's a fairly reasonable request - does it seem so to you???

Saturday evening edit - I decided to have the stir fried chicken and vegetables tonight and succeeded in preparing just enough for one meal. I did make a little bit extra brown rice but it will get eaten tomorrow morning.

I paid close attention to how much of each ingredient I used to ensure I wasn't preparing too much and it worked well. I used one boneless skinless chicken breast, 1/3 of a yellow squash, 1/3 of a zucchini, a very small amount of chopped onion and chopped red bell pepper and a few baby carrots. That seemed to be the right amount of those ingredients for one good sized meal. I'll have to remember that because it seems to me that slightly smaller quantities with liquid and spices would be right for soup.

Hopefully putting my menu plan here will help me remember to follow it! It worked before and surely it can work again.

I don't break the meals down by day since I know I might not want this dish or that one on any given day. I just have a rough idea of what's in the fridge and I prepare what sounds good to me at that time and if there are leftovers and I work the next day, they go with me.

Last night I had the Saucy Chicken with asparagus. The leftovers will go to work with me today. I also have packed a low carb breakfast sandwich just in case I get hungry around 10 AM, low carb pudding and an avocado, half a lime and some homemade pico de gallo. On one break I'll have the pudding and on the other, I'll mash the avocado and mix it with the lime and pico. Voila, guacamole on the fly. I don't need chips with it - a spoon will do.

Thursday I'll be at Mom's house most of the day and will probably have eggs and turkey bacon for dinner.

The rest of the week I'll have:

Broiled portobello mushroom, bacon, and cheese "burger" with 1/2 a small sweet potato or a green vegetable of some kind

Asparagus and bacon roll ups with a salad

Alice Springs Chicken - http://www.genaw.com/lowcarb/alice_springs_chicken.html, green beans, and salad

Leftover Alice Springs Chicken and mukimame salad

Southwestern Chicken and Corn chowder - http://www.bitchincamero.com/2011/04/southwestern-chicken-corn-chowder/ with adaptations made so that it's lower in carbs

And that's it for this week's menu. Hopefully this will help me stay on track with the budget and encourage me to eat the healthy food I need and not junk.

I'm stressing a little because it's December 11th and I have no financial goals in mind for the coming year. Or the month. Or even the week! I feel so stuck right now as far as finances go and I really need to get motivated.

This might sound odd but two ways I find motivation are making my menu plan for the week and cooking. Yeah, I said making a menu plan and cooking. Both of those activities remind me that I need to use what I have on hand. And that leads to a reminder that I don't need to go to the grocery store for things I don't have on hand. And that leads to a reminder that I don't need to go out and willy nilly spend, though I really don't do that, anyway. And that leads to a reminder that I need to find ways to cut back on this or that to help me save more. And that, eventually, leads me to coming up with ways to do that. Voila, I'm motivated. It's a strange sort of process but it generally works for me.

In light of that, I'm about to work on this week's menu and I'm pondering just what to do with the chicken thighs in my fridge.

So tell me - how do YOU get and stay motivated to stay on track and save?

but here is this week's menu, late.

Sunday night we had Farmhouse Beef Casserole with steamed green beans. It was my first time making this casserole and it was good but I'll make changes next time.

Monday night we had lima beans with the lower carb cornbread I made. It was good and there are leftovers for lunches.

Tonight we're having Turkey Italian sausage and baked cabbage. The man person might have some of the limas with his.

The rest of the week we're having, in no particular order:

Cheese and spinach crustless quiche served with green salad and crispy steamed carrots

Vegetable chicken soup, made with the meat from two chicken legs and quite a few vegetables lingering in the fridge, served with low carb biscuits and butter

Spicy baked chicken served with green salad and stuffed mushrooms

Poor Man's Steak, leftover baked cabbage, and 1/2 a small baked potato each

And that's it for this week - thrifty but tasty and hearty.

Oh, and I only worked 5 hours today but I ran off this morning and forgot my snack so I ended up using $1.50 of my gift card. Other than that, though, no spending so far.

Some bad (for this area) weather is being predicted for later this week. Apparently we're going to have lows between 15 and 20 for a couple of days and the chance of light snow Wednesday night and Thursday morning. Brrr! I don't like that at all, especially when I'm trying to keep the thermostat set at 70! If I could just get the man person to wear his thermals we might be able to save a little on heating.

Weather like what is coming means comfort food is necessary so tonight when I made our menu for the week to post on my cooking blog I figured in some things like stuffed mushrooms and baked cabbage. Both are things that are so very good when the weather is very cold. And they're easy and not expensive at all.

What's your favorite cold weather food and do you have a recipe for it? I'm looking for some new things to try and it would be great if y'all would share with me!

I worked until 6:30 last night so it was a YOYO (You're On Your Own) night. The man person had a sandwich made with some of the barbecued chicken I prepared yesterday and I had some Dreamfields pasta cooked in beef broth with a little stewed tomato and garlic. It wasn't exciting but it was cheap, hot and filling while watching the Cowboys game!

Tonight we're having garlic baked salmon with salad and steamed carrots.

On New Year's Day we'll have black eyed peas, cabbage and fish of some sort for lunch.

The rest of the week we'll have, in no particular order:

Roast beef slow cooked with sweet potatoes, carrots, and onions, served with tossed salad

Open face roast beef sandwiches (made with leftover roast beef) and green beans

Vegetable beef soup using the last of the cooked roast and vegetables

Sticky Chicken cooked with fresh green beans and served with salad

Homemade chicken pot pie (using Carbquick to make the crust), salad, and steamed spinach

And that's it for this week, tasty, nutritious, and thrifty food!

Happy eating!

It's Thursday and it's been sleeting a little and now it's snowing. It isn't a heavy snow and it probably won't stay too long since the ground is too warm but we're under a winter weather advisory until tomorrow morning, anyway.

Unfortunately, this weather put a crimp in my plans. My sons are in Dallas but they have to head back to Austin tonight or in the morning and I had planned to go see them but by the time I left work the meteorological nastiness had started. I can't drive in unfamiliar territory in the dark and a trip to Dallas in this was just too scary for me so I decided not to go. I'm afraid my sons are miffed at me now and I understand why but as much as I love them and want to see them, it's just too risky to head out in bad weather for a 2.5 hour drive. So, I'm going to take a week off in January, I hope, and take Amtrak to Austin and spend that time with them. I hope they don't stay mad too long. I hate when that happens!

So, it's Thursday and I'm just now getting around to posting this but oh, well!

Sunday we had baked cod with spinach and salad.

Monday we had Swiss Steak with mashed cauliflower and green beans.

Tuesday we had homemade chili I'd prepared in the slow cooker. It was exceptionally tasty with a couple of crackers and there was plenty left to have for lunch the next day.

Wednesday night we had

Jewish Chicken with steamed broccoli and wild rice. No self respecting Jew would eat it, I think, not an Orthodox one, anyway, and I didn't name it. But oh man, is it good!

Thursday night's fare is YOYO, You're On Your Own. We have some leftover Jewish Chicken and a nice selection of deli meats and cheeses so finding something won't be hard.

Hopefully I'll be with my family in Dallas Friday, weather permitting. If so, there will be turkey, dressing, green beans, desserts and most of the traditional fare. Yum! And if things pan out the way I hope they do, I'll bring home plenty of leftovers and we'll have those over the weekend.

I'll post next week's menu on Sunday, provided I don't forget.

Happy eating!

Last night the man person had some of the leftover baked chicken while he watched the Cowboys game (not sure how he managed to eat while watching a game that sounds so ugly but oh well) and I had some when I got in later.

Tonight we'll have Chicken and Dressing with tossed salad. I'll have brussels sprouts with mine and the man person will more than likely eat a lot of salad.

The rest of the week we'll have, in no particular order because I like to leave things somewhat open:

Baked cod with salad and garlic green beans

Swiss steak with riced cauliflower and snow peas and steamed spinach

Grilled Chicken Alfredo Bake (frozen dinner bought on sale, intended to be one serving but we'll split it) with spinach caprese salad and almond green beans

Cheesy Turkey Meatloaf with buttered red potatoes and steamed cabbage

Breakfast taquitos with cucumber tomato salad

And there you have it, this week's thrifty but nutritious menu!

Happy eating to all.

I love menu planning. It saves me a lot of time, money, and stress and its something I've done for years. I share my menus in a couple of Yahoo cooking groups and sometimes put them here, too, because they're definitely finance related.

Knowing what we have on hand and what I can make with it all keeps us from spending money on eating out and eliminates excessive grocery shopping trips and with the cost of food now, keeping those trips down to a minimum can save a lot!

I normally sit down on Sunday and plan the week's dinners so this entry will have meals for tonight and tomorrow night only and Sunday I'll post a new entry for the coming week.

You won't see a lot of inexpensive, high carb meals from beans and rice because we're both diabetic and try to keep the carbs down to a dull roar. The man person also has coronary heart disease so we keep fat under control, too. It aint easy eating lower fat and lower carb! What you will see is fairly balanced meals made with quality ingredients, all purchased at my price.

So, on to the food!

Tonight we're having barbecued skinless chicken breasts with green beans and buttered red potatoes. Rather than using barbecue sauce which normally contains a lot of sugar I prefer a little Memphis style Barbecue Spice which contains no sugar. It's great on cauliflower, too, specially when the cauliflower is slow roasted. Mmm!

Some of the leftover chicken will be chopped and used for chicken salad, one of the man person's favorites for a quick lunch or snack. The rest will be used in Vegetable Chicken Soup, one of my favorites. I usually have a pot of it in the fridge and it's great for cold nights.

Tomorrow night we'll have Breakfast Meatballs with tossed salad and spinach. These meatballs are great anytime, not just at breakfast, they're very portable for a meal on the go, and they freeze very well. Honestly, these are my second all time favorite meatball with Swedish Meatballs just barely coming in first.

Breakfast Meatballs - original recipe with my lower fat adaptations noted


This is a somewhat blurry picture of my breakfast meatballs laden mini-bento box. Yummy lunch!

1 pound turkey sausage (I use homemade)
1 pound lean ground beef (I use buffalo)
2 eggs (I use egg beaters)
3 Tablespoons onion, minced
1/2 teaspoon crushed red pepper (optional)
3 to 5 ounces cheese, grated (I like cheddar, swiss, and a little asiago)
salt, pepper, garlic, and other spices to taste

Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Roll mixture into bite sized balls and bake until done, 15 to 20 minutes.

To freeze: after baking put meatballs in the fridge to cool then put a few in a freezer bag or plastic container, label with the date and contents, and freeze.

When ready to use, just heat meatballs in a 350 oven for about 25 minutes or microwave them on high for about 4 minutes.

So there you have it - two of our upcoming meals with more to come on Sunday. Enjoy!

Since this week's check will be about half of normal (since I was out of town for 4 of last week's work days) we're eating from the pantry as much as we can.

The man person had a lunch of creole chicken and rice leftover from last night. I just had steak and gravy pulled from the freezer and some steamed green beans and a small salad. Tonight, DH will finish off that steak and gravy, probably putting it on bread, and I'll have green beans, a few slices of apple, and some swiss cheese for my dinner at work.

I just dug through the freezer and found some barbecued beef roast from two weeks ago and cooked, chopped chicken from three weeks ago so I'll thaw those and use them this week.

Tomorrow night we'll have thinly sliced roast with green beans and a salad. Thursday we'll have the chicken with pasta and alfredo sauce with carrots and spinach. Friday night we'll have more of the leftover roast, probably rolled into low carb tortillas with fresh vegetables, and Saturday we'll have 'everything but the kitchen sink' salads to use any remaining leftovers. Sunday we'll have a roasted chicken with green beans and mashed potatoes and any leftover chicken will be used in the coming week's meals.

That takes care of this week and we have more stuff in the freezer for future meals. There are distinct advantages to cooking more than needed and cooking ahead. I love being able to provide DH with a good meal even when I'm at work and it's good to take a decent meal to eat rather than just a sandwich. And it really saves on eating out expenses! We've spent very little at restaurants lately and having a freezer stocked with cooked food is one of the reasons for that.

Do you like to cook ahead? If so, about how long does something sit in the freezer before its eaten?

Thanks for the comments and email replies to my work woes entry. This work situation has me all messed up. I ranted to my husband about it and he listened and is happy to but there's a limit to how much he will tolerate and I don't want to push that limit. When I went to bed, I laid there for awhile stressing over all this, going over drinks in my head, thinking about how I could have handled things better.

I'm not one to handle pressure well which is one reason I work retail and not some other field. Yes, there's pressure in retail but if you're a peon (and not management), it's generally seasonal and short lived and not too intense. I won't go into management. Been there, done that, and it's not worth the stress for me.

I've decided that if I don't learn this stuff quickly and get some relief from the pressure I feel I won't continue with the java joint.

So, on to more positive things!

Today we're having chicken cooked with onions, broccoli, and little green peas and will have nice leafy salads with it. The leftover chicken will be used throughout the week. So the rest of our meals this week, in no particular order, are:

Creamed chicken over toast or whole wheat noodles with green beans and carrots

Slow cooker meat loaf, mashed potatoes, and spinach (leftover meat loaf will be frozen for later use)

Barley and vegetable soup made in the slow cooker (Yaaaay, a meatless meal)

Barbecued shredded beef on whole wheat muffins with tossed salad and green beans

Chicken noodle medley with tossed salad and spinach (Yaaaay, an almost meatless meal! lol)

Hamburger steaks with mashed potatoes, gravy and green beans

There might be a night in there where things change but that's the plan...

I just used the last of the chicken I cooked on the 19th. It gave us three meals for two people and three more meals for one person and I finally finished it off making today's lunch for two;chicken dressing and gravy with green beans. Yum! So that one little chicken provided eleven meals, total. Hmm, that comes to about .11 per meal, right?

Wow, that was one thrifty and rubbery chicken!

On January 6th I posted Part 2, then got busy doing other stuff and forgot to post Part 3! So here it is, Part 3 of my thrifty ideas!

If you have stores around you that double or triple coupons, combine the coupons with the sales for a really good bargain. I don't know how it's done everywhere else but in our area the sales on the items in this Sunday's paper won't happen for a couple of weeks. So just clip the coupons, organize them so that you can get to them easily, and watch the sale papers. Our stores double coupons occasionally and never triple them so I don't get a large savings using them like many people do. Also, most of the coupons I find aren't for things we eat. But it can't hurt to keep an eye on the coupons and sales and try to bring them together for more savings.

It doesn't matter how cheap something is;if you won't eat it, don't buy it! It isn't a bargain at any price if it sits in the cupboard or freezer and doesn't get used. So forego that on sale container of rice milk if you won't drink it. Get the regular stuff and enjoy it.

Spend an extra $5 a week (or every two weeks if that's what you can handle or $10 a week if you can handle that!) to build up your pantry with loss leaders and sale items. If you use a lot of mustard and it goes on sale for .33 a jar, wouldn't it be smart to buy 10 jars of it? Sure it would if you will go through that much before it expires! If you go through 8 a year, that's over a year's worth! Just check those expiration dates. If there aren't any good loss leaders or sales that week and you don't spend your $5 put it somewhere safe. You might find a great deal later and need it!

Pay attention to the unit price of items (the ones on shelf labels are often incorrect) and make sure you have somewhere to store a large quantity of an item if you're thinking of buying it. A 25 lb bag of flour is usually, though not always, cheaper than five 5 lbs bags. But if you have nowhere to put the flour and it sits out and goes rancid, that wasn't a deal at all. This works for sugar, oats, and other staples. Remember, though, that a lot of things can easily be stored under beds, in closets, in corners, etc. By the way, it's a good practice to put flour, sugar, corn meal, and oats in the freezer for a few days to kill any bugs or larvae that might be present.

Milk can be frozen so if it goes on sale at a good price buy all you can afford and for which you have room. Most people open the container, remove about a cup then put the lid back on and freeze the container. I've never done that and have never had a milk tragedy in the freezer but if you're concerned about expansion, try that.

Cheese can be frozen (I have about 20 bags of shredded cheese, bought at $.50 a bag in my freezer right now) but it gets somewhat crumbly so I use it for salads, casseroles, etc.

Large packages of meat are often a few pennies less per pound than their smaller counterparts and can be broken down into 1 lb packages and repackaged for your freezer.

Check your stored foods periodically and rotate the items. We rotate every 6 months, eating the oldest items and leaving the next oldest (now oldest since the real oldest got eaten) in the front with the newest in the back. All the years working in retail have taught me something.

More to come!

It's actually after midnight but I figure "Midnight musings" sounds better than "12:34 AM thoughts"...

Anyway, I'm listening to archived Dave Ramsey shows, reading news stories about the President's proposed stimulus package, and eating a bean burrito. I need to get to bed soon but can't sleep. Fortunately I don't have to be at work until 4 PM so I should be able to sneak in a nap or two.

After hearing the commercials on Dave's show, I checked out e-Mealz. It seems like a pretty good deal at $1.25 a week so I looked at some of the sample menus. I was particularly interested in the low carb menus but was disappointed that they featured quite a few items we don't eat and they don't seem to have a menu plan for kosher diets. We don't eat rabinically kosher but it's very close to our diet. Not that I am seriously considering signing up for e-Mealz but I know a few people who might really benefit from it. I already do what e-Mealz says they do but I don't spend hours on it like the commercial mentions. It takes me 10 to 20 minutes to create a frugal but healthy menu plan for two weeks and I think we do pretty well feeding two adults for $30 to $45 a week with some weeks coming in well under the $30.

Speaking of frugal food, it's the time of year when we normally begin garden planning but we haven't considered it yet because we don't know where we'll be when it's time to plant. We might be in an apartment and only have a few pots in which to plant but it's possible we'll find an affordable lot somewhere and be able to put in a full sized garden. I'm praying for the latter.

Tomorrow before I go to work I'm cooking a whole chicken. It will feed us dinner tomorrow night and several meals through the week, including my lunches at work. Yaaay for stretching chickens! We'll also eat some meatless meals which means more money will be added to the challenge!

Okay, I'm off to bed now. I'm finally tired and it's about 1 AM.

Or at least in ours! I have a whole chicken seasoned with chicken rub in the large slow cooker. I don't mind slow cooked chicken but I'm not wild about the boiled meat effect that method of cooking gives it. So I loaded the bottom of the crock with crumpled foil and chunks of potatoes since that helps keep the bird out of the liquid. Right after I put the bird in the pot I got an email from someone suggesting I tightly wrap it in foil for that crispy skin like you get with rotisserie chicken. So, I removed the chicken, wrapped it very tightly in foil, and put it back on it's bed of foil and potatoes. We'll see how it turns out. Hopefully it will be good.

This bird and it's leftovers are part of my menu planning for the next couple of days. We'll have it tonight with broccoli, spinach, or some other green vegetable, and the leftovers will be used for chicken and dressing with gravy, chicken quesadillas, and chicken salad.

The bird cost me about $2.89 so getting from it four meals for two people makes it a very thrifty chicken!

I don't have to work today but unfortunately I can't just laze around all day. I was hoping for a no spend day but it isn't to be.

I have clothes to wash and have to get some stamps to mail the bill payments DH and I wrote out a couple nights ago. I also need to do some cooking for the week since my work schedule is wacky and subject to change. I'm supposed to be off Friday and Saturday but won't be surprised if that doesn't pan out.

I also have to buy a few shirts and a pair of black shoes for work. What I have doesn't meet the dress code so yep, today will not be a no spend day for me!

So, I'm off to plan meals for this week and do some piddling things around the office.

Buy the things you and your family use the most in quantity when on sale. Here's a good example of that. In December of 2005 a local store had rump roast on sale for .99 a lb. It had been awhile since I'd seen it at that price so I went to get some. They were out but I got a rain
check. The rain checks there always have a limit of three on them. A few days later, DH and I went to the store and there in the meat case was one roast. The butcher told us that they came in very large pieces and each one was cut up to make the roasts we normally see in the case. DH asked her to bring one of those large roasts out and she did. It was well over two feet long, close to 30 inches! He asked her if we could get 3 of those with the rain check;she said we could so we did.

For those three roasts we paid about $50. BTW, that was about $200 worth of meat! We brought them home and cut them up into smaller roasts suitable for our family and cut some into stew meat sized chunks for soup, stew, casseroles, etc. Unfortunately, no one around here has sales like that lately so we aren't eating roast as much now. But the principle is still alive and well.

Another thing you can do that will save you money and improve your health is to view meat more as a condiment rather than a main dish. Using it in casseroles, soups, baked with veggies and such is much
cheaper than serving slabs of it to your family. It's also better for weight, cholesterol levels, and blood pressure. Most of us eat way too much meat and it's hard on the body and the pocketbook. Practice cutting down that meat! I'm a meat eater so I know it's hard but it really does help the health and the money situation! It doesn't hurt to institute a meatless meal or two or three a week rule, either. We have several meatless meals a week and manage just fine. I'm trying to increase the number of meatless meals but it's not so easy when the household consists of meat lovers. Progress is progress, though. We take it one step at a time.

I don't know if you eat cold cereal but it's one of the worst buys for your money. It has very little nutritional value and is outrageously expensive, even when on sale. Instead of trying to fill up on cereal, eat eggs, oatmeal, cream of wheat, french toast, waffles and pancakes, breakfast casseroles, breakfast tacos, cottage cheese, yogurt, homemade muffins and breads, even leftover fried chicken...but think of cereal as a special treat, one that's very expensive. Because of our dietary restrictions, DH and I can't fill up on oatmeal, waffles, biscuits, etc. so breakfast is one of our more expensive meals. Every one is different and you have to work with what you're given.

Set rules about food and keep them. If it's acceptable to you to only buy meat when it's on sale, then make that a rule and stick to it. You can save a fortune if you do that, especially if you buy a large amount on sale. Only buy fruits and vegetables that are in season. Not only are they cheaper, they're better for you. I prefer frozen vegetables over canned so I buy them when they're on sale and try to buy enough to last me til the next sale. But I know a deal when I see one and I buy canned veggies too, especially when they're on sale at a great price. Don't be afraid to buy and eat canned vegetables and fruits. They really can be part of a healthy diet.

Here's another rule a lot of families implement;limit kid's snacks and don't let them snack on sugary or expensive foods. Kids can eat you out of house and home, I know! I had two boys 13 months apart
and it was a nightmare to feed them at times. I encouraged them to have 2 to 3 fruits a day (a serving of grapes is 10 to 15 depending on the size of the grapes, not half the bag), celery with or without a filling like peanut butter or a bit of cream cheese, chunks of cheese in a bowl mixed with a few raisins and sunflower seeds, a container of yogurt, cheese/herb crackers, etc. Cookies and crackers were all homemade and were eaten fairly sparingly. Sugar, whether we like it or not, isn't good for us. We may love it, kids may love it, but we don't need it! We had desserts rarely on Saturday night or Sunday, not several nights a week like a lot of families. As a side note, obesity, diabetes, and high blood pressure run in my family so I was trying to teach my boys good habits. I think I succeeded.

A lot of families drink water more than anything. I do that, myself, but I keep diet cola around too because I get bored with water and tea. But a lot of people find that drinking water 99% of the time saves a lot of money and yes, it would! But that rule is a bit too much for me. I like my coffee and I drink iced tea now and then, too.

More to come!

For those who seek more vegetarian dishes for health or wealth, here are some of our favorite meatless dishes. I'm working more meatless meals into menu planning and maybe these will help someone else, too. In addition to beans, peas, and vegetable based soups, we love these dishes:

Southern Stewed Tomatoes and Okra

1/2 c. butter, margarine or olive oil
1/2 c. onions
3 lbs. cut okra
2 c. canned tomatoes
1/2 c. green peppers (I leave these out as DH and bell peppers don't get along too well)
1/2 c. chopped celery
Salt
4 pods garlic
1/2 tsp. cayenne (I reduce this a little)
1 tsp. thyme

Sauté onions in pot until tender. Add okra, tomatoes and green peppers, Cook 10 minutes. Add celery, salt, cayenne and thyme. Mix well. Cook until okra is tender.

Cabbage Lasagna

1 lb. TVP, cooked beans, or cooked rice
1 cup chopped onion
1/2 chopped green pepper
1 medium head cabbage
1/2 tsp salt
1/8 tsp pepper
1/2 tsp oregano
1 small can tomato paste
8 oz. sliced mozzarella cheese

Cook tvp, beans or rice, onion, green pepper. Boil cabbage until tender then set aside, saving 2 cups of liquid. Combine 2 cups of liquid, oregano, tomato paste, salt and pepper and simmer, stirring often. Add meat mixture to sauce pan. simmer and stirring often. In a buttered 9x13 pan, layer cabbage and tomato mixture Top with mozzarella cheese slices as your very last layer only. Bake 400 for 30 minutes until cheese is browned. Serves 8.

Stuffed Mushroom Casserole Vegas Style

2 packages frozen spinach or 2 bunches of fresh spinach
1 cup sour cream
1 cup cheddar cheese
1 cup monterey jack cheese
1/2 cup parmesan cheese
1/4 cup green onions, sliced
1/4 cup green onion tops, chopped
1 & 1/2 tsp salt
1 tsp Italian herb seasoning
12 giant mushrooms
1 lb tvp, cooked beans, or rice
nutmeg

Cook spinach briefly in hot water; drain and chop. Mix with sour cream, 1/2 cup each shredded cheddar, monterey jack, and parmesan cheeses, chopped green onion tops, 1/2 tsp salt and herb seasoning. Place 12 stemmed fresh mushrooms, cup side up, in center of large baking dish. Spoon spinach around edges. Saute sliced green onions and one tsp salt. Add tvp, beans or rice and mix well. Spoon over mushrooms. Top with 1/2 cup each shredded cheddar and monterey jack. Sprinkle lightly with nutmeg. Bake covered in 350 oven for 25 minutes. Serves 4.

We didn't eat the fish fillets I'd planned on for New Year's Day. We had some things to do and picked up a couple of fish sandwiches while we were out. We ate those then later had black eyed peas.

We now have leftover red beans and leftover black eyed peas, just enough to feed two, so we'll have those for dinner tonight.

I work until 10:30 or 11:00 tomorrow night so dinner will probably be the Gorton's fish fillets or cereal for DH and the fish for me when I get in. Either way, it will be light and easy.

Grrr, it always upsets me a little when my weekly meal plans don't work out just so but such is life!

Part of my pre-New Year activities is taking an inventory of the food on hand and planning meals. Between the weird work hours I have now and the steadily increasing food prices, meal planning is more important than ever. So here's my inventory and the meals for the next week.

In the freezer:

6 whole chickens
5 lbs ground beef
10 lb ground turkey
3.5 lb chuck roast
2 packages of Gorton's fish fillets (the grilled kind, 2 fillets in each package)
3 lb turkey ham
2 lb turkey bacon
several varieties of shredded cheese
20 lb whole tomatoes
green beans, lima beans
mustard greens, collard greens, and spinach
broccoli and cauliflower

In the refrigerator:

eggs
1/2 gallon of milk
butter and margarine
country bob's sauce
worcestershire sauce
salad dressing and mayonnaise
baby carrots
green onions
several kinds of cheese, shredded, sliced and block

In the cupboard:

numerous cans of the vegetables we eat
a few cans of fruit
black and green olives
marinated artichoke hearts
canned marinated mushrooms and plain mushrooms
chopped garlic
cream of whatever soups and the ingredients to make homemade versions
chili (which I prefer for chili corn chip pie)
brown, white, and wild rices
dried beans and peas
plenty of spices and condiments

I also have 5 avocadoes and 4 bananas

Tonight we ended up getting a smoked chicken from the local grocery deli. There's enough left to use later in the week so it will get eaten quickly.

Tomorrow I'm preparing the Gorton's fish fillets and black eyed peas. Not so much because it's New Year's Day as because I like that combination.

The rest of the week we'll have, in no particular order:

Chicken & dressing casserole (made with the leftover chicken from tonight), tossed salad, and green beans

Leftover black eyed peas with tossed salad

Chili made with 1/2 lb ground turkey and Ranch Style Beans and served with tossed salad

Hamburger skillet dish (homemade) with broccoli and green beans

Super salads with several leaf lettuces, tomato, green onions, bean sprouts, and shredded cheese