What we ate in the past week:
Breakfasts: zucchini-pineapple muffins, chocolate zucchini muffins*, bagels with cream cheese (bagels were on sale for *4* packages for $5), peanut butter toast, pancakes
Lunches: mostly tossed green salads as we needed to use up all the bolting greens in the garden! I fortify these lunch salads with little bits of whatever protein foods we have hanging around (this week it was cheddar cheese and sunflower seeds) I topped mine off with chopped avocado to help use up the bag of five I bought on sale for $2.49.
Monday: sliced leftover sausage, leftover green bean, potato and barley salads
Tuesday: Vegetable Johnnycakes* with sour cream and rhubarb chutney, tossed green salad (using greens from the garden), vanilla ice cream with strawberry-rhubarb sauce
Wednesday: Baked Pasta*, sliced raw veggies
Thursday: Barbecued Pork Chops, oven fries, and creamy cucumber salad
Friday: leftover Baked Pasta
Saturday: Baked Frittata Squares* (using spinach from the garden), sliced raw veggies
Sunday: Pulled Pork sandwiches* on homemade rolls (using Whole Wheat Refrigerator Dough), Colourful Cabbage Salad (with a bunch of fresh herbs from the garden), chocolate peanut butter brownies
*these recipes will be coming to the blog soon!
This post is linked to Menu Plan Monday.