22 March 2011

Mealtime Monday

here's a confession: i'm not a big budgeter. i don't really have time to write everything down or put it into an excel sheet. so my budget is this: "don't spend money." since we're a one-income household for the time being, i've started to work on a weekly menu to save $$$. my sister-in-law posts her weekly menus on her blog, so i decided to start doing this as well.
from now on, i'll be sharing my weekly menu and a favorite recipe on mondays. we'll be doing a lot of slow-cooker recipes because i work until 7 most days. in the few weeks that we've been doing this, we have already seen huge benefits!

menu plan

frozen pizza & salad
eating out/date night
eating at grandma robison's

and now for a favorite recipe!

Eggplant Lasagna
1 eggplant pared and sliced in 1/4 inch slices; flour each piece and fry in a little oil till brown on each side. Drain on paper towels, then layer in a casserole dish. Between each layer add a tsp of tomato sauce on each slice and add shredded mozzerella. 1 eggplant usually makes 3 layers in an 8x12 inch casserole dish. Top with Mozzerella as the final topping. Then bake at 350 for 20 minutes or until cheese starts bubbling.

Cooking Tip: To get out some of the water in the eggplant, and to have a less soggy cooked vegetable, You can slice Eggplant, salt the slices generously on each side, let sit on a grid or paper towels for about 1/2 hour, then wipe off any salt that's left. The salt helps get rid of the water, either by absorbing it or by causing the eggplant to sweat. Cooking Tip: To rid eggplant of bitterness, slices the pieces into saltwater as you peel it. Pat dry before cooking.


  1. I'm totally going to start doing this! We are crockpot fans and we eat out way too much. I'm going to have steal some of these meal ideas. I love that you are going to post them weekly!

  2. Ohhhhh baby. I know I'm going comment crazy here, but thank you for posting this! I am so looking forward to all your creative and budget friendly ideas.