Week Two: Budget Fare Menus

The week of Budge Fare Menus is below. Click on the day names for my posts that include the recipes and evaluations.

Introduction

Monday

Breakfast: 4 oz. tomato juice, 1 soft or hard-cooked egg, 1 slice whole-wheat toast, 1/2 pat butter
Luncheon: hot beef bouillon (use cube), 2 slices rye bread, 1 oz. Swiss cheese, mustard, celery, 12 thin carrot sticks, 1 tart apple, 4 oz. milk
Pickup: 4 oz. milk
Dinner: BBQ frankfurters, 3/4 cup sauerkraut with caraway seeds, 1/2 med. baked potato, 1/2 pat butter, Grapefruit and Green Pepper Salad

Tuesday

Breakfast: 1/2 cup grapefruit sections, 1/2 cup hot oatmeal with 1 tsp. sugar and 1/2 cup whole milk, 1 slice toast, 1/2 pat butter
Luncheon: Hot Scrambled Egg Sandwich, mixed green salad with 1/2 tablespoon Dieter's French Dressing, 1/2 cup black raspberry gelatin
Pickup: 4 oz. milk
Dinner: Tomato Bouillon, 3 oz. lightly flour broiled beef liver, Deviled Green Beans, Coleslaw, 3 halves canned apricots

Wednesday

Breakfast: 4 stewed prunes with 2 tablespoons lemon juice, 1 poached egg, 1 slice toast
Luncheon: Tuna Fish Salad, 1 slice bread, 1/2 pat butter, Broiled Grapefruit
Pickup: 1 cup Hot Cocoa
Dinner: 2/3 cup macaroni and Cheese, spinach, sliced tomato and cucumber with vinegar and seasoning, baked apple with 1 tablespoon sugar, 4 oz. whole milk

Thursday

Breakfast: 3/4 cup wheat flakes with 1 tsp. sugar, 1/2 sliced banana, and 1/2 cup whole milk
Luncheon: tomato soup, 1/2 cup cottage cheese on escarole with 3 apricot halves, 1 slice bread, 1/2 pat butter
Pickup: 6 oz. chilled OJ
Dinner: 3 oz. patty ground beef, 1 hamburger roll, 4 slices pickles, 3/4 cup stewed tomatoes, Savory Slaw, Baked Custard

The following days were not followed as I ended up in the throes of a huge holiday weekend cooking spree. My son's birthday and Easter fell on the same day. Many calories were consumed, but they weren't from these menus. I will post the recipes as soon as I can for consistency in case anyone is interested in following them.

Friday

Breakfast: 4 oz. tomato juice, Fried Egg, 1 slice toast, 1 heaping tsp. marmalade
Luncheon: Hearty Vegetable Soup, 1/2 cup cottege cheese on lettuce nest, 2 wafers Ry-Krisp, 1 orange
Pickup: 4 oz. whole milk
Dinner: 1/4 lb. Broiled Ocean Perch Fillets, Oven French Fries, 1/3 cup Spiced Beets, Salad Greens with 1 1/2 tablespoon Thousand Island Dressing, 1/4 pint sherbet

Saturday

Breakfast: 4 oz. OJ, 3/4 cup hot cereal with 1 tsp. sugar and 1/2 cup whole milk
Luncheon: 1 oz. grilled Velveeta cheese on 1 slice rye, apple and celery salad with 1 1/2 tablespoon Fruit Salad Dressing, hot tea with lemon
Pickup: 4 oz. whole milk
Dinner: Beef Pot roast with vegetables, tossed green salad with Zippy Salad Dressing, butterscotch pudding

Sunday

Breakfast: 4 oz. OJ, Scrambled Eggs, 1 slice bread, 1/2 pat butter
Dinner: Golden-Brown Chicken, string beans, 1/2 med. baked potato, 1/2 pat butter, celery and radishes, 2 inch wedge Angel-food cake
Pickup: NONE
Supper: tomato soup, 3 squares toasted Triscuits, 1 oz. Swiss cheese, 1 tart apple, hot tea with lemon