We have been really lax about eating out too much. Now that DH is gone for 3 weeks I am going to do my best not to eat out again until he returns, or at least keep it to the minimum, like once. With that in mind I'm making menus for the rest of the week.

I am making all meals from stuff that is on hand in either the freezer, fridge, cupboard or garden, or that I will be picking this week (blueberries at Mom's, blackberries from behind the chiropractor's office).

Wednesday
beef chuck roast, crock pot (freezer)
new potatoes, sliced and steamed (garden)
green beans, boiled (garden)
canteloupe (on hand)

Thursday
roasted turkey legs (freezer)
broccoli/cauliflower (garden)
new potatoes roasted (garden)
blueberries (garden)

Friday
fried chicken (freezer)
homemade gravy
new potatoes, fried (garden)
blackberries (wild picked)
green beans (garden)

Saturday
Roast beef hash (made of leftovers from Wed)
raw carrots (garden)
any leftover berries
salad greens (garden)

Sunday
Turkey sandwiches (made from Thurs leftovers) on 100% whole wheat buns that need to be used up (in freezer)
soup (cupboard)
leftover broccoli and cauliflower
canteloupe (on hand)

Lunches tend to be soup and sandwiches anyway, so Sunday's lunch will probably be some TV dinners I need to get rid of before they get freezer burned.

Breakfasts will be a combination of eggs, homemade sausage, waffles, pancakes, toast with peanut butter and jelly (blackberry, strawberry or apricot) or French toast. Maybe some bacon if I can find some in the back of the freezer.