This Week's Plan

It's been a tough weekend.  I hit a lifetime peak on the scale, and my husband and I took a good hard look at our finances.  We're going to have to closely watch the food budget for a while.  But, of course, the kinds of foods that are inexpensive in bulk also tend to be the kinds of foods that are quick to stick to the hips - pasta, rice, inexpensive cuts of meat.  Even in California, fresh produce is expensive!  But it's still less expensive that meat.  So, for a while, I'm going to be working on treating meat like a condiment, and filling the plate with fruits, veggies, and grains.  That should help both the wallet and the waistline!

Sunday: Grilled Honey-Mustard Glazed Pork Tenderloin with Baked Sweet Potato and Shaved Brussels Sprouts.

Monday:  Baby Green Salad with Warm Pears and Pork, Champagne Mustard Vinaigrette

Tuesday:  Crustless Broccoli and Sun-Dried Tomato Quiche, Salad

Wednesday:   Quick & Easy Burritos

Thursday:  Fried Rice with Pork & Veggies

The key to success and budget for this week's menu is the pork.  I'm grilling a Costco 2-pack of tenderloins tonight , and I'll use it for 3 meals.  I'll make a double batch of rice on Wednesday night, and use it as the base for the fried rice.  The fried rice gets all the veggies that are leftover from the week, plus a few from the freezer.  It may not be traditional, but the boys will eat any variation of "egg rice", and if I use brown rice, it's not a bad meal, nutritionally.