We have a renewed sense of living on the cheap here at Our little Northern Life. So as a result, our weekly menus are even more simplified. We only buy meat if it's on sale (and at a good price) and frequently freezer dive. But here's the thing with freezer diving in our house - we freezer dive for real food. We've stopped buying processed food and we've noticed a big difference on our grocery bill. That's not to say that we've stopped striving for low bills though. If our bill is under $100 per week - I consider that a huge success!
With that said, this week's flyer was uninspiring. (Yes, flyer, singular - we only have one grocery store.) We bought a pork roast for pulled pork and some sausage, that's it in terms of meat. So we decided to cook the turkey we had in the freezer on Sunday, which would give us 2 additional meals, plus lunches, plus at least one freezer package. We also have some wild meat in there, so we had that with a relatively new recipe - barley and vegetables. So good, so easy. Anyway, enough with the jibber jabber, onto the menu:
I made a few alterations on these recipes since I didn't have all the ingredients on hand. For the peppercorn sauce: thyme sprig = dried thyme, green peppercorns = fresh cracked pepper, grainy dijon mustard = regular dijon mustard and I skipped the brandy altogether. For the barley, I simply made it with carrots, celery, onion and beef broth for the liquid.
Sunday: Turkey with mashed potatoes, stuffing, gravy.
Monday: Turkey Quesadillas
Again for this pulled pork recipe I didn't have all the ingredients, such as the bacon, thyme, jalapeno and grainy mustard. I just skipped them, except the grainy mustard where again I used dijon.
Thursday: Sausage and basmati rice
Friday: Pizza!
