Chocolate chip muffins and Banana muffins
Lunch:
Leftovers, yogurt
Dinner:
1) Tacos with chips and salsa, served with peas
2) Baked honey garlic chicken with rice, served with broccoli
3) Spaghetti made with Italian sausage, served with breadsticks and corn (I've got some breadsticks left from a previous batch in the freezer, so I will just defrost those.)
Snacks:
Peanut butter granola bars and Ranch oyster crackers
Dessert:
Aunt Smokie's Brownies
Cheese
This past week I stocked up on cheese (208 oz!). I suppose you could say this is one of the frugal things I do. I like to get the block cheese (cheddar and mozarella), shred it with my kitchen aid mixer (with shredding attachment), and then freeze it. I try to look for the cheese under $3/16 oz. Then, I shred it and mix in 1/8 c of flour per 16 oz of shredded cheese to help it from clumping up. I then place the cheese into 8 oz portions into sandwich bags and freeze flat. When I need cheese, I just pull a bag out and put it in the fridge to defrost.
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