I have started making my menus mid-week. I look at the sales papers (just like my Grandmother used to do), and base our menus around what’s on sale. Sometimes, we have a great variety, and sometimes we eat a lot of chicken. Good thing I know four hundred and eighty seven ways to prepare chicken, huh?
Another thing that effects our menus is that I cannot eat a lot of beef, since I am limiting my saturated fats due to elevated cholesterol levels. Also, I have capped my meat spend at $2 per pound with rare exceptions, and beef is usually more than that, even on sale. So, pork and chicken and turkey, oh my! Except seafood. I’ll pay for that, because we all love it so.
This menu week, which began on Friday for us, we are having
- fried chicken
- BBQ ribs
- chicken pot pie
- chicken fajitas
- dry beans and rice with sausage
- spaghetti
- seafood
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