What We Ate Week 3

Sunday — Breakfast was waffles for the crowd and a protein shake for me.  For lunch everyone fended for themselves with what was available.   Supper was supposed to be chicken pot pie, but I had a box of GF stuffing mix that I wanted to use up.  I made my usual filling and topped it with the stuffing.  (I cooked larger than we needed with plans for leftovers to go with my husband this week.)

Monday

Breakfast was cheese toast, eggs, and turkey bacon.  This was the last of my homemade bread from the freezer.  The rest of the loaf was sliced to go with my husband to have with his meals for this week. 

 (He took homemade yogurt, some waffles, fruit, casserole, and a variety of other things.)   Because of the freezing weather we decided my husband would leave early.  We opted to do the burgers we had planned for supper for lunch instead.  (Burgers, fries, buns, and baked beans). Supper was a kind of a fend for yourself — CORD — meal.  We baked a cake using a GF mix I had in my cabinet.

Sorry for the sideways photo.  I baked two GF cakes — mini bundt pans that equal about the equivalent of one layer each of a two layer cake.  One for this week — split into slices to go with lunches — and one for the freezer for later.

Tuesday 

Breakfast — protein shake for me and an egg/bacon sandwich for my daughter.

(Somehow I only ended up with an in process photo.)

Lunch — daugther was on campus and took a protein bar. 

I had homemade yogurt.

Supper was Cajun Dirty Rice.

I altered a recipe in this book to suit our tastes.Soooooo good!

(I cut the recipe in half thinking we would still have leftovers, but there is barely any left.)

Wednesday 

More snow in the forecast so I am glad I have chili on the menu.

Breakfast — coffee for me and an egg/sausage/cheese roll for my daughter.

(I used up two lingering buns over the last two days.)

Chili

Baked potatoes with Chili and the last of the kale

Thursday — We got up to snow.

We went with waffles for breakfast. 

Daughter was on campus for lunch, and I had leftover chili.

Tacos were on the menu for supper.

I had a little leftover turkey that I mixed in with the beef.

I sent some with my sister for an easy supper for them and put some aside in the freezer for my husband for next week.

We had fresh fruit later in the evening as a snack rather than having a side with our tacos.

I had intended to cook rice, but didn’t.

Friday — 

Breakfast was waffles.

For lunch my daughter wanted “just a sandwich” and nothing else.

I had two hot dog buns lingering.

They served as the base for bacon and cheese sandwiches.

I ate bacon, fruit, and cheese.

Supper was vegetarian — baked lemon pasta with veggies for sides.

(Menu change since my husband wasn’t going to be home.)

In general I’ve accomplished a couple of things this week.

We have finished off two partial bags of coffee, finished off two partial bags of buns, taken and used some items from the freezer, used up some pantry goods, and preserved some citrus foods.  We’ve stuck to the menu in spirit with the exception of one night, and life has to be flexible some times.  I’ll just move that meal forward or have it one day for a lunch when my husband is home.

As of Friday night, I literally had no leftovers in the refrigerator other than a couple of waffles that we will have for breakfast Saturday morning, which is a really good feeling.

(Saturday update -- 

Breakfast was waffles, lunch was a protein shake because we were on the road, and supper was cereal.  We had company and got side tracked.  However, they had all snacked on doughnuts so I just settled for a bowl of Cheerios.)