Common Cuisine |

From the previous list and what I already have in stock, I have come up with food not just for next week but through the end of the month! I am excited to think that next week I only need to purchase about five fresh items, plus the usual milk and bananas.

I don’t plan more than four meals in a week because there are nights we just want nachos, or have a potluck dinner, or feel obligated to clear out the fridge to make room for more.

Week One:
Greek Salad
Romaine Lettuce
Cucumber
Red Onion
Feta Cheese
Olives
Chicken on the Grill

Taco Ring
(I’m going to have to make a special post about this one. I will do that when I make it this week. Let me know if you are ready for the recipe before I post it!)
Crescent Rolls (I bought these last week)
Taco Meat (Pulling some out of the freezer)
Lettuce
Tomatoes
serve with Corn Cake

Pork Chops
(we already had these in the freezer from a sale 2 weeks ago)
Marinate overnight in Italian Dressing, then grill.
Oven roasted potatoes (cut 6 potatoes into 1″ cubes, put in gallon bag. Pour 2 Tbsp olive oil in bag, then 1/2 packet dry onion soup mix. Roast at 375 for 35-45 minutes)
Steamed broccoli

Artichokes
steam for 45-50 minutes
serve with rice and pineapple

Week Two
Teriyaki Pork Stir Fry
Dice the leftover pork chops and allow to soak in teriyaki marinade 30 minutes to overnight.

Add in fresh sugar snap peas, red pepper strips, and whatever other vegetables you desire.
Use Make Your Own Stir-Fry for guidance, substituting more of the teriyaki marinade instead of the sauce listed.

Spaghetti
Ragu Sauce, add in cooked crumbled italian sausage and mushrooms.
Serve with Salad and a loaf of French Bread

Smoked Sausage & Beans
Use your imagination, half of the dinner was free!

Chicken Pot Pie
Serve with salad.