Budget eating, Week 3

I have an additional challenge this week, as if trying to stick to staples and inexpensive extras weren’t enough. We leave for Spain in SIX DAYS, so this week’s dishes must either a) have no leftovers, or b) have just enough leftovers for us to finish off at another mealtime.  Eek!

This is the plan thus far:

  1. Roasted chicken (still a rock thawing in the fridge, unfortunately). I think I’ll serve it with a big green salad and perhaps mashed potatoes or fries.
  2. Gingered beef stir fry (to use up last week’s leftover short ribs). With carrots, scallions and maybe almonds?
  3. Maple parsnip soup. All I need is the mustard.
  4. Panzanella. Last night’s bread machine escapade ended with a decidedly crunchy loaf. Unfortunately, my sweetie wants to make bread pudding.
  5. Something with chicken and shredded zucchini and potatoes. Any ideas?

2 Responses to “Budget eating, Week 3”

  1. Dixie Says:

    I think if you’ve got a bunch of shredded zucchini, you should make a chocolate cake! Or brownies? Then you could take some to the airport!

  2. Dixie Says:

    BTW bring me back something fabulous from Spain please! :[)

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