Today’s Homemaker

I’ve only done the menu plan up until Thursday this week, for a couple of reasons. First, I’m experimenting with planning my menus around the store flier specials, which come out on Wednesdays. Second, we have a Bloom Grocery Store opening up down the street on Wednesday, and they sent us a BUNCH of coupons…including $10 off our entire order every week for the next 4 weeks! It looks like a really cool place to shop, too, which is part of the reason I’m trying to start using coupons and store fliers…I want (no, need!) to be able to afford to shop there! We’ll see how it goes.

MONDAY:
Breakfast: Eggs, bacon, and toast
Lunch: Chick-fil-A (no food in the house due to traveling)
Dinner: Grilled chicken salad, french bread

TUESDAY:
Breakfast: Eggs, bacon, and toast
Lunch: Tuna salad sandwiches, baby carrots, grapes
Dinner: Shrimp gumbo casserole, sauteed asparagus¹
Dessert: Chocolate chip sour cream cake

WEDNESDAY:
Breakfast: Cinnamon brown sugar oatmeal with raisins
Lunch: Tuna salad sandwiches, baby carrots, apple slices with peanut butter
Dinner: Broiled teriyaki-marinated top sirloin² green beans, baked sweet potatoes

THURSDAY:
Breakfast: Cinnamon brown sugar oatmeal with raisins
Lunch: Grilled cheese sandwiches, baby carrots, grapes
Dinner: Garlic cheese chicken roll-ups, green beans

1. Use a vegetable peeler to peel away the top layer of the woody stalks, if using regular asparagus. Otherwise, the stalks will be tough and stringy. Baby asparagus doesn’t require peeling. Then sautee on medium heat in butter or olive oil and season to taste. [↩]
2. Broiling is the super-easiest, super-tastiest way to cook a steak indoors. Just preheat your broiler, place the steak on a broiler pan, put it in the oven for a good 4 minutes, turn it over, and cook until done on the other side. For a one-inch steak, I’ll do 4 minutes on one side, 3 minutes on the other. This usually turns out about medium-rare to medium. Use your handy-dandy meat thermometer to be sure to get it right. [↩]