Friday, March 25, 2011

Menu for the week

Green lentil soup/Salad
Spaghetti and meatballs/Rolls/Salad
Chicken pot pie with cornbread crust - Recipe from here/Salad
Goulash soup/Salad

Breakdown:

Aldi/Kroger $35
Costco $16

The challenge continues - This is week III and still going strong. (Check out the menus for Week I and Week II).

I also wanted to share another favorite salad. It is perfect for those {not quite Summer} days when tomatoes and cucumbers are not in season (or when the harsh winter ruined the tomato crops so we have to do without). See another favorite salad post here.

For the salad:

Bed of baby spinach
Dried blueberries (These can be a little pricey... You can find them in Aldi on a seasonal basis so if you see them there, get them. They have the best price I've seen).
Crumbled feta cheese
1 avocado chopped
Nuts (I like almonds, walnuts or pecans)

For the vinagrette:

Balsamic vinegar
Olive oil
1 small Garlic clove, minced
Dijon mustard
Salt and pepper to taste
A pinch of sugar

Directions:

In a small bowl whisk together all the ingredients except the olive oil. Pour the olive oil slowly until the vinaigrette has emulsified.

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