Menu Plan: 8/31 – 9/4

Tony has always been a more adventurous cook than I am. It’s not that I don’t like to try new things; it’s just that I think I know what I like, and I’m content to stick with it.

But one of the many reasons that Tony and I are a good match is that he chooses foods that I’m not interested in trying, and he makes it his mission to cook those food for me. It typically takes him a month or two to convince me to add something to our menu plan for the week. There have been some disasters, but he’s usually right. The foods he insists I try usually end up being delicious. And once he’s cooked something. he chooses a new project to force me to try.

Lately he’s been obsessed with making braised beef short ribs. Personally, I thought they looked too fatty for me. Last night I finally gave in and let him make them, and I have to tell you: he was right. They turned out pretty delicious, even if they were a little fattier than I like my meat.

Most importantly, we got four big beef short ribs for about $5. To be honest, this is a meal that I’d recommend more for the cold winter months, but it’s definitely a hearty Sunday meal that I recommend you try. Hint: the gravy is the best part!

And here’s the rest of our $65 menu plan for this week:

Sunday: Braised beef short ribs with garlic mashed potatoes and corn on the cob
Monday: Cheeseburgers with baked french fries
Tuesday: Chicken quesadillas
Wednesday: Tomato-basil baked chicken and side salad
Thursday: Chicken Caesar salad
Friday: Bean and cheese burritos

For more menu plans, check out OrgJunkie.