This week is going to be challenging. My husband is working full-time and it’s my first week back at work after the baby was born (although at least I can work from home).
Monday – Crockpot Turkey Meatballs (from my favorite crockpot cookbook, Crockery Cookbook (Better Homes & Gardens))
Tuesday – Eggplant Mykonos (from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day) and Mediterranean Quinoa (from Feeding the Whole Family: Cooking with Whole Foods)
Wednesday – Kielbasa (in my area we get special Easter Polish kielbasa so we are having it even though it is before Easter), lacto-fermented sauerkraut, rice, salad
Thursday – Tuna Pasta (my husband’s special invented recipe) or leftover ham (haven’t decided but both will involve ingredients from the pantry and/or freezer)
Friday – Spinach & Feta Quiche and Mustard Green Salad (both from Feeding the Whole Family: Cooking with Whole Foods)
I’m trying to figure out budget cooking with whole foods/fresh foods/hormone-free meat. We have found a grocery store which is way cheaper on staples… so we can still buy our specialty items at Whole Foods or Trader Joes (which is also cheaper on most items). I’d love to hear any tips that anyone has.