Before I go grocery shopping, I try to make a list of meals I plan to cook for the next week or two, and use the recipes for the foundation of my shopping list. Having a list makes sure I buy only what I need and nothing more. With the rising costs of food these days, it is really important to stay on track while at the grocery store. With that said, I DO put cookies and ice cream on the list so that they are not impulse buys. 
Here’s what’s cooking at the Harris House over the next two weeks:
Monday: Tacos and Refried Beans
Tuesday: Tamale Pie
Wednesday: Tilapia, Israeli Couscous with spinach Oops, forgot to defrost the fish. Will swap with Friday’s dinner plan.
Thursday: Tamale Pie leftovers
Friday: Veggie Hot Dogs, Baked Beans
Saturday: Roast Turkey, Mashed Potatoes and Gravy, Green Beans
Sunday: Chicken and Biscuits
Monday: Spinach Lasagna
Tuesday: Veggie Chili Dogs
Wednesday: Enchiladas
Thursday: Spaghetti and Veggie Meatballs, Broccoli
Friday: Frozen Burritos
Saturday: Halibut
Sunday: Soup and Sandwiches
