3 nights of budget suppers

On the first night, we had enchiladas made with seasoned taco meat from the freezer and home made enchilada sauce, a big green salad and coconut macaroons.
Country Living Coconut Macaroons
2 1/2 cup shredded sweetened coconut
1/2 cup sugar
2 tablespoon flour
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F. Toss coconut, sugar, and flour together in a large bowl and set aside.
Whisk egg whites, vanilla extract, and salt together to soft peaks and stir in the coconut mixture.
Spread heaping tablespoonfuls of the batter into 2-inch circle shapes 1 inch apart on a lightly greased baking pan. You may need to press the together into a nice shape and so they will hold together.

Bake until macaroons begin to brown around the edges -- about 12 minutes. I got 14 nice sized cookies from one recipe.

On the second night we had Salmon patties, fried potatoes made with leftovers from Sunday's baked potatoes, cole slaw, apple crisp and iced tea.
On the third night we had taco soup made with the last of the ground beef from the enchiladas, brownies made a little bit healthier by using whole wheat flower, 1/2 sugar and 1/2 Splenda and substituting apple sauce for half of the butter.