Friday's Menu

Okay, we've almost made it through a whole week of our frugal menus. Friday will be another easy one this time. I'll try to have more variety next week, more interesting recipes. For now, it is what it is.

If you don't want to use your leftover chicken from Thursday for chicken salad sandwiches, try making a chicken salad out of it. Shred the chicken, toss it with shredded lettuce, tomato, celery and carrots. A quick dressing recipe is below (or use the dressing we bought for the week), along with easy and quick recipes for macaroni salad and beef vegetable soup. The rolls or biscuit recipes from earlier in the week go well with the soup.

I apologize for not adding beef broth to the shopping list. It goes for about $1.75 a quart for the store brand at most markets. It's not really necessary, just adds a nice flavor. You can also use bullion if you have it, but the tomato broth is fine.

Friday's Menu

Breakfast: oatmeal with butter and sugar, juice, milk

Lunch: sliced chicken sandwich and macaroni salad

Dinner:  beef and veggie soup, biscuits or rolls

Salad dressing (if you're opting for a a chicken and mixed vegetable salad rather than sandwiches)

2 T vinegar (I like to use red wine vinegar)
1 T sugar
1 T soy sauce (optional)
1 drop sesame oil (optional)
3 T vegetable oil

Place ingredients into a sealable container, then shake the heck out of it until it emulsifies. Add salt and pepper to taste.

Simple Macaroni Salad

8 oz macaroni
1 can mixed vegetables
1/4 C finely diced onion
1/4 C finely diced pepper
1/4 C finely diced celery
1/2 C shredded cheese
1/2 to 3/4 C mayo, Miracle Whip, or other salad dressing
Salt and pepper to taste (I use about 1/2 tsp of each)
Cook macaroni according to package directions, the shortest recommended cooking time. Cool in a colander under cold running water. Add the remaining ingredients in order and toss until well blended.

Beef and Veggie Soup

1/2 lb ground beef
1 can tomatoes (Italian style)
3 carrots, chopped
3 stalks celery, sliced
1/2 onion, diced
32 oz beef broth OR 2 beef bullion cubes dissolved in 1 quart warm water (optional)
1 tsp Italian seasoning
salt and pepper to taste

Brown the ground beef. Place in large saucepan or stock pot, add remaining ingredients except salt and black pepper (if not using broth or bullion, add 4 cups water). Bring to a boil and simmer until veggies are done. Salt and pepper to taste.

I also sometimes add diced potatoes, squash (only add in last 10 minutes of cook time), sometimes rice or noodles to stretch the meal. Occasionally, when I want a little bit heartier soup, I'll add diced beef instead of ground beef, and a can of tomato sauce.

Tips:

If you'd like to serve with the rolls or biscuits, prepare the dough before you start preparing the soup, then place the pan of prepared rolls on the stove next to your soup pot to rise. The heat from cooking the soup will aid in the rising of the dough. Even biscuit dough can benefit from this added rest time.

When using dried herbs and spices (like the Italian seasoning for the soup) rub them between your palms to release the oils and add flavor.