I love to cook. I love to eat. I hate to waste food. My DH (dear husband Carl) loves to eat, but he is just learning to enjoy cooking. He mastered Kraft dinners while raising Julia and boils a perfect 10 minute egg. If it is microwaveable or need a can opener, he’s not bad.
After a Christmas holiday of over indulgent, he has to keep an eye on his blood sugars. As processed food is so high in sugar, he is attempting to make more meals from scratch.
I’ve always worked with a menu, either posted on the fridge or in the back of my head. It helps me get meals together quicker, utilizes left overs, and saves on the power bill, as I’m not standing in front of the open refrigerator wondering what to cook/eat.
So on the last few Sundays, we’ve sat down and wrote out the week’s menu, including breakfasts, lunches, suppers and two snacks. At least one meal is done in the slow cooker, with enough for left overs. I prepare a big Sunday dinner with enough to serve as his “blue plate special” on Monday. Our dishes are blue glass, but some of you oldies might get the gag.
Here’s the menu for this week’s suppers.
Homemade Barley Soup with Havarti grilled cheese sandwich – My made the chicken stock from scratch, added lots of carrots, turnips, frozen kale and whatever left over veggies in the refrigerator.
Not only is DH busy feeding himself, he still has to cater to kitty’s fussy taste, feed the crows and keep the feeders full for the gray and red squirrels.