Add to the wintery mess is the fact that we are at a low point this month - in our grocery shopping, that is. I am having to make do with what we have stored up. The good news is that, over the years, I have learned to create meals with little and make them seem like a lot. I am convinced that eating healthy begins with eating - and cooking - at home with food we grow ourselves. Having that well-stocked freezer (filled with mostly produce from our garden) and pantry (again, food mostly grown and canned by me) has been the biggest blessing to us this year. I can't wait to begin this year's garden - but, as you can see from the above photo, taken Saturday morning, it won't be anytime in the next week or so.
I am gluten-free and an almost vegetarian. I make meals with meat for those in my family who really can't seem to do without it. I have found that I adapt well by scooping out a plate of the food before adding meat, or, more often than not, just eating something else. For the pasta dishes, I love to use brown rice noodles. I also use spaghetti squash a lot. I got a bunch of it from the farmer's market last fall and froze it.
Here's what I'm planning for this week:
Monday
Baked Potatoes (for me)
Green Beans
Tuesday
Fettuccine Alfredo
Frozen Peas
Garden Salads
Wednesday
Cheeseburger Nachos
Tossed Salad
Fruit
Thursday
Roast Beef
Carrots
Potatoes
Corn
Friday
Pizza & Pop
Saturday
Green Beans
Tossed Salad
Sunday
On Your Own
1 comment:
You certainly got hit with snow up your way. Down here, it was mostly rain with snow over Saturday night. We had a layer of ice underneath the thin snow blanket, but it had mostly melted by early afternoon. What a strange winter.
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