Well, the summer is nearly over and our visitors from Ukraine have returned to their country. We had very few meals at home during the month of July due to travel, vacations, and just being out and about instead of being at home. There are only 3 weeks until school starts, so it's time to get started again on the home cooking meals to feed a larger than "average" family on a budget, while saving money for an upcoming (hopefully) trip overseas! :)
I will also post my August menu planner (see sidebar). With so much food stocked up that we didn't use in July, it looks like I won't need to purchase much in August for main dish ingredients. So, I took inventory of my three fridge/freezers and wrote down everything I had and then sat down to the calendar. What I have a lot of is whole wheat pasta and sauce, so we will be having some type of pasta dish twice a week during August. In order to make this work for me, I have to keep it to simple recipes that I know I can fix and every now and then pick something new that works with the ingredients I have on hand.
This morning I searched the internet for a low-carb breakfast idea for eggs/ham (using left over ham) and found one that didn't use bread or potatoes. SIDE NOTE: I need to loose 15lbs (minimum) before travel time and the only way I know how to do that is with low-carb meals.* On top of this one being low carb, it meets my requirements of less then 6 ingredients and other than chopping ham takes less than 20 minutes to put together. Ashley even helped out.
| BREAKFAST BAKED HAM & EGGS | |
| 1 lb. ham, cubed 2 c. milk 1 tsp. salt 1 c. grated cheddar cheese 6 eggs, slightly beaten Mix together well and pour into 9 x 13 inch pan. Cover and refrigerate overnight. Bake uncovered 50-60 minutes at 350 degrees. | |
*note on low carb eating ... I have a stock pile of frozen chicken breasts from Costco so on nights that I fix a pasta dish for the family I will eat that instead.
No comments:
Post a Comment