I am back to purchasing my produce now that the garden is finally dead as can be. I find myself really resenting the price of organic broccoli, but that just gives me the motivation to plant more next year and freeze it myself (as opposed to letting mother nature do it). I am using broccoli more as an ingredient than as a main dish. In other words it is part of a stir-fry with many other veggies, instead of just a helping of broccoli. It helps spread the cost of it and cauliflower out.

At least cabbage, even organic cabbage is still cheap. And I'm pretty easy about eating coleslaw. I could probably eat it every day, especially when organic lettuce is $2.49 a head. I am going to plant lettuce early this year. I'm going to chance it in pots mid-March and then just bring it in at night if it threatens to freeze.

I've been on an oranges kick lately, but they are in season so that's not bad. I did get a case of pineapple for some variety, though. I always freeze the pineapple juice that is leftover in one or two of my Popsicle molds. They are nice to have when sore throat weather hits. Or else I will use it in stir-fries instead of honey to sweeten the dish.

Well, anyway, here's the food plan for the week:

Monday--
Lasagna
Green beans
Oranges

Tuesday--
Bolgogi
Pineapple

Wednesday--
Roast chicken
Baked potatoes
Coleslaw
Oranges

Thursday--
Ethiopian Sloppy Joes on whole wheat tortillas
Coleslaw
Pineapple

Friday--
Chicken enchiladas with homemade sauce
Green beans
Bananas

Saturday--
Spaghetti with homemade sauce
Meatballs
Coleslaw
Oranges

Sunday--
Beef chuck pot roast
Mashed potatoes and gravy
Green beans
Oranges

Breakfasts this week will be sausages and eggs or toast and eggs.

Lunches this week will be leftover lasagna and low carb meatloaf.