Organization · Recipes

This Week’s Oven-Free Menu Plan (and my 200th post!)

Happy Monday! Here’s my menu plan using the electric skillet, stove top and crock pot. I’m keeping the oven off as much as possible during the summer. Also – this is my 200th post, so feel free to celebrate with me and have an extra scoop of ice cream today! 🙂


  • Cereal
  • Peanut Butter Toast
  • Hard Boiled Eggs
  • Watermelon/Blueberries


  • Ham, Turkey and Tuna Salad Sandwiches
  • Leftovers (I eat my lunch at home and just grab whatever is around)


 I can’t get over the rising prices of meat. Last week Ingles saved the day with their marked down chicken quarters and pork roast! 

I want to know – how do you save money on meat?

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15 thoughts on “This Week’s Oven-Free Menu Plan (and my 200th post!)

  1. Our Fresh Market has $2.99 Tuesday, so I will stock up on boneless skinless chicken and ground beef from time to time.


  2. Congratulations on your 200th post! I became a vegetarian a few years ago but I’ve continued to cook meat for my family. What I’ve noticed is that I don’t cook nearly as much meat as I used to because I no longer plan meals in a meat-centered way. Instead I plan seasonally and tend to use less meat. As an example, now in summer I’ll bake a layered casserole with grilled eggplant (in my cast iron grill pan) and homemade marinara (from fresh tomatoes and basil) & top with mozzarella; a big salad with an easy homemade (garden herb) vinaigrette and some foccacia or Italian garlic bread…versus a few years ago I might’ve made hamburger goulash on the stovetop or stove-top lasagna. Usually after a veggie meal we’re hungry sooner, and that’s when I pull out Greek yogurt with fresh blueberries and/or fresh peaches or something similar. One trick I use is to buy a lot of stuff from the farmer’s market and vow to throw nothing away…to use it all. I’m newly subscribed to your blog and I enjoy it!


    1. It’s so easy it’s not even a recipe. Ha! 🙂 I just put the pork roast in the crock pot, season with salt and pepper and cook on high for 4 hours (or high for 8). Then I take it out, shred the meat and mix in some BBQ sauce. That’s it!


  3. I agree with you about meat prices!! It reminds me of when we were first married back in the late 70s. At this point in our lives we can afford to splurge but back then we ate a lot of meatless suppers or we had Tuna burgers!! It was kind of like a salmon croquette, served on a bun with all the fixins…not too bad!:) We also had omelets and pancakes a lot too!!


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