With the Christmas shopping mostly finished and Rockford’s payday at the end of the week, we’re offering a budget-friendly bunch of meals today. This menu plan was built from what we have on hand; this may be the first time I’ve managed to do that! We just started having wintry weather this weekend, so it was the perfect time to add some soup to the meal list, too.

Monday: Creamy potato soup
This recipe from Cook’s Illustrated is terrifically creamy and satisfying on a cold day.

Tuesday: Chicken enchiladas
Although it was a little mild for my taste, we enjoyed this recipe (from “Don’t Panic: Dinner’s in the Freezer“) the first time around. The foil and plastic wrap came off very easily, and the dish is thawing in the refrigerator now. It should make for a very simple dinner tomorrow night!

Wednesday: Tomato soup and grilled cheese
I’ve considered trying to snazz this duo up a bit by making cheesy croutons to top the soup. This time, though, I’ll probably stick with the sandwiches.

Thursday: Bean nachos

Friday: Pizza
Does anyone have a great, unusual pizza-topping combination they’d like to share? We’re in a pepperoni-and-pineapple rut.

Why do the weekends go by so quickly? Oh, right. Because they’re only two days long.

Monday: Clam chowder

Tuesday: Creamy herbed pork chops

Wednesday: Mushroom chicken

Thursday: Tacos

Friday: Pizza

Clam Chowder
3 cans minced clams
1 cup minced onion
1 cup diced celery
1 cup cubed potatoes
1 cup diced carrots
1/2 cup + 4 tablespoons butter
1/2 cup + 4 tablespoons flour
4 cups half-and-half
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
Ground black pepper to taste

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.

Meanwhile, in a large stock pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in half-and-half and stir constantly until thick and smooth.

Stir in vegetables and clam juice. Heat thoroughly; do not boil.

Stir in clams just before serving. When clams are heated through, stir in vinegar and season with salt and pepper.

Sometimes I make an effort to have three or four vegetarian meals throughout the week. I think I might be falling short on my protein requirements, though, because I couldn’t think of anything but meaty meals when I was putting together this week’s menu.

Monday: Sloppy Joes
As irritating as Rachael Ray can be, her recipes are almost always good. They’re simple, too, and I’m all for that.

Tuesday: Chicken Enchiladas

Wednesday: Chili
It was a hit this weekend; Rockford asked for a repeat performance!

Thursday: Hawaiian chicken
This is from “Don’t Panic.” We didn’t try it before it hit the freezer. I hope it’s good!

Friday: Pizza