Menu Plan by reader Anita of San Diego, California
This dairy-free California girl moved to Seattle to marry my wonderful husband, and the poor man has not seen cheese since! But I have turned him on to coconut milk ice cream. Inspired, he bought me the ice cream maker from Costco, and we churned out weekly sorbets from summer’s delicious fruits. The rest of the year is spent trying to eat healthy. His recent job change had us move to San Diego, lots of good produce here as well.
Watching our pennies as always, my menu plans are based on what’s on sale at the grocery stores, as well as what’s in the freezer. I always grocery shop with a list of items needed for at least 3 meals, and keep salad fixings on hand. I stopped buying salad dressing 4 years ago after paying $4 upward for an over-salted oily mess, and have made it from scratch since. It tastes better, you can control the oil/vinegar ratio to your taste and play with herb combos. I end up using white balsamic vinegar (Trader Joe’s) the most.
My French sister-in-law always keeps a container of chopped garlic and parsley in the freezer, which she spoons out into steamed veggies, soups, homemade salad dressing and numerous other things. It seems to make the ordinary taste extraordinary! Try it!
Here’s what’s for dinner at my house this week:
Monday — Broiled salmon with lemon juice and dill, steamed broccoli (with the parsley-garlic stuff in it), green salad
Tuesday — Salad with leftover salmon on top
Wednesday — BLTA Sandwiches- bacon (we now cook bacon in the George Foreman Grill- no splatter, not greasy, easy cleanup), lettuce, tomato and avocado sandwiches, Fennel Orange Salad
Thursday — Spinach salad with Balsamic Vinaigrette and chicken breast (cooked on the George Foreman grill)
Friday — Stir fry leftover spinach, Cornflake Crusted Fish (I use sole, tilapia, or any white fish)
Saturday — Date Night Out, but make Crockpot Pinto Beans for Sunday
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What are you making for dinner this week? Be sure to leave a link to any recipes in the comments!
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