Frugal Dinner Menues for the Week

I have a dozen eggs I need to use up this week. Luckily, Jeff loves egg salad in his lunch, and he'll eat eggs for breakfast any morning, but we can't have eggs on the days Brayden is here, because he's violently allergic to them (even to kisses from lips that may have touched eggs will cause him to break out in hives!).

Monday
Roast chicken, baked potato, green salad

Tuesday
Stir Fry w/chicken, leftover rice from Sun., celery, onions, green peppers, brocolli, egg.

Wednesday
Green salad with chunks of leftover chicken, hard boiled eggs, ceasar dressing

Thursday*
Hot dogs on grill, homemade mac & cheese, fruit salad

Friday**
Crock pot beef and au jus gravy, corn on cob, biscuits

Saturday
Crustless quiche made with any leftover from the week, fruit slices

Sunday
Eat out!

*Brayden will be here for dinner and he's one fussy eater, so the menu will be things he'll eat.

**Friday may be take-out, since I'll have had Brayden for two full days and one overnight! If not take-out, it will be something easy he can help me put in the crockpot in the morning. If we do take-out, we won't eat out Sunday and I'll do the crockpot beef that day instead.

I'll share my quiche recipe, but it's one I've come up with myself and I tend to be a "little of this, little of that" kind of cook, so all amounts are guesstimates. Substitute whatever cheeses you have but Swiss works best because when cooled it forms a nice "crust". Nothing low-fat or low-cal about this recipe!

Crustless Quiche Recipe:

6-8 eggs
1/4 cup milk or heavy cream
1/4 cup mayonnaise
8 ounces swiss cheese, cubed in 1/2 inch pieces
4 ounces cheddar cheese, shredded
Salt, pepper, oregano, celery salt
1-3 cups leftover meats, vegetables including diced onion and celery

Preheat oven at 375. Pam Spray a pie pan. Place cubed swiss cheese on bottom of pan so it's fairly evenly spaced. Chop any leftover meats and vegetables up in bite-sized portions. Spread evenly over cheese cubes. Pie plate should be almost full of these leftovers.

Mix eggs, milk, mayo and your favorite quiche herbs (salt, pepper, oregano, celery salt for me) with a kitchen whip. GENTLY pour this mixture evenly over the veggies and cheese.

Top with grated cheddar cheese.

Place in oven for about 20 minutes, then turn oven temp down to 350 for another 25-30minutes or until knife in center comes out clean.

This is one of those dishes that is good when it's freshly cooked, but REALLY good when it's cold. We love cold leftover quiche for breakfast.

YOU KNOW YOU'RE GETTING OLDER WHEN...

I've been doing well in my efforts to hang our laundry out rather than using our electric dryer. Today, however, rain is in the forecast and I really need to do laundry. I brought down a full basket of laundry this morning, and, when Jeff saw it, this is how our conversation went.

Him: You know it's going to rain, right?

Me: I know, but I really HAVE to do laundry today or I'm going to be walking around naked...

Insert those cricket-chirping sounds here designating complete silence.

My oh my, how times have changed...