Our first step was a 2-week menu plan. I recreated a spreadsheet that I've used before. One column for the day of the week, another for the date (set up so that I only have to change the first date and all the rest re-set by themselves), another for our plans that day, and one each for breakfast, lunch, snack, and dinner.
In our efforts to save money and submit ourselves to the discipline of the church calendar (including efforts to make Sunday a bit more special than the rest of the week), we've eliminated sweet snacks Monday through Saturday (fruit is as sweet as we'll get during the week). Sunday dinner will be the nicest meal of the week (including a nice dessert), with leftovers used throughout the week. This week's dinner plan looks like this:
Sunday: maple-baked ham; spaghetti squash; cranberry, almond, feta salad; cannolis
Monday: Tuscany peasant soup (beef and tomato base with sweet Italian sausage, onions, tomatoes, summer squash, and zucchini - leftovers for lunch Tuesday with grilled cheese)
Tuesday: three quiches - one with leftover ham, asparagus, and cheese; one with leftover Italian sausage and veggies from the soup; one with breakfast sausage (leftover from biscuits and gravy in honor of our son who is heading back to college next week) and fresh tomatoes from the basket of produce we bought through Bountiful Baskets. We're also planning a King Cake in honor of Epiphany, which we'll eat while we watch Twelfth Night (and thus ends our holiday season).
Wednesday: turkey sauce (pronounced the French way: soce), which is simply leftover turkey in a blond roux served over potatoes, and a veggie
Thursday: ham and cabbage soup (leftover ham, half a head of cabbage), with homemade bread
Friday: noodle bowls with leftover ham and the other half of the head of cabbage
Saturday: spaghetti and meat sauce with veggie and homemade bread
If there's any ham left after all that, I'll make ham salad for lunches next week.
SDG!
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