Thursday night we went all out for dinner. Pan seared NY Strip with reduced red wine sauce, Baked Potato, Canned green beans from the garden and Cabbage with cheese sauce from the garden. No price.
Friday night one meal was free. It was a TV dinner made with left overs pulled from the freezer. The other was Liver and Onions, Baked Potato and Cabbage in Cheese Sauce total $1.55
Saturday night was dinner for 4. Roast pork, boiled potatoes with gravy, boxed stuffing and green beans Almondine with frozen green beans from the garden. Total cost $8.00
Sunday night Spaghetti and Meat Balls. No price
Monday night one meal was free. Another TV dinner made from leftovers. The other was just a burger with onions. About $1.50
Tuesday night Left over Roast Pork with gravy, box of stuffing and Green Beans Almondine. Only cost was the stuffing. $1 plus another TV dinner is now in the freezer with all of the leftovers.
Wednesday night is dinner for one. It was shrimp Scampi over rice with Basil/Garlic compound butter. Normally this is made with 6 Shrimp and would cost about $2 a person but since it was the end of the bag of Shrimp it was a feast with more shrimp.
2 oz Fresh basil leaves (about 2 bunches)
10 oz Butter, softened (2-1/2 cubes)I use margarine and only 8 oz.
1 tsp Garlic, minced
1/4 tsp Salt
1/8 tsp Black pepper
3 T Grated parmesan cheese plus additional for garnish
1 T Grated romano cheese
Once it is made I roll it into a log and freeze it for future use. I probably use about 3 T. for the shrimp.
It is part of a recipe where it is all used on a pound of shrimp and a pound of pasta.
This post is part of The Gardener of Eden Thursday's Kitchen Cupboard. Be sure to visit there to share recipes and see how others are using their harvest.