This Week’s Menu: It’s That Time Again

There's approximately 1 1/2" of frost coating the inside of the freezer, growing thicker by the day. And yes, that is a big bottle of rum back in the corner, keeping nice and cold for our mojitos!
There’s approximately 1 1/2″ of frost coating the inside of the freezer, growing thicker by the day. And yes, that is a big bottle of rum back in the corner, staying nice and cold for our mojitos!

It’s once again time for our small chest freezer to be defrosted, which means several weeks of using up everything that’s already in there as well as trying not to put more into it. Right now it’s pretty full so it’s going to be an interesting and challenging few weeks, menu-wise. It also means we won’t be buying much food either for a while, which hopefully means more for our travel savings.

A great deal of what’s taking up space in there right now seems to be bread in one form or another – both Brett and I are puzzled about how we ended up with so much. I’d also like to think there’s not a whole lot of meat, but there’s probably more than I imagine. We have several frozen treats, like ice cream and a big tub of mini cream puffs (which are for election night next week), but all of that should disappear fairly quickly. Our goal in the coming weeks will be to use much as possible so we can fit what’s remaining into our small-ish refrigerator freezer and our big cooler while the defrost and re-chill happen. I always convince myself that it will only take us two to three weeks to get to this point, when in reality it usually takes more like four or five before we’re ready to shut the freezer off.

As it’s a new month I’m going to ‘officially’ add dairy, including milk and ice cream, back into my diet, although in limited amounts. I will continue to use soy milk whenever I can though because I enjoy it. I still have no interest in eating any kind of meat other than fish.

Here’s this week’s menu:

  • Tuesday (this evening): Quinoa, kale and butternut squash ravioli with pesto; steamed artichokes; garlic bread;
  • Wednesday: Thai curry chicken (chickenless nuggets with curry for me); steamed rice; cucumber salad
  • Thursday: Grilled hamburgers (Boca Burger for me); leftover 3-bean salad; potato chips
  • Friday: Vegetarian lasagna; garlic bread; grilled zucchini
  • Saturday: Leftovers
  • Sunday: Slow cooker kalua pork; rice; macaroni salad; cucumbers (no pork for me)
  • Monday: Homemade fish cake sandwiches; cole slaw

We’ll need zucchini, cucumbers, mint and limes from the farmers’ market this week, so that will mean savings as well.

Let the games begin!