Sunday, April 29, 2012

Weekly Menu Retrospective #66


Welcome to my weekly roundup of the past week's eats. I prefer to report what we ate in the last week, rather than what we're planning to eat in the coming week. Why? The reason is pretty simple: although I usually have a general idea of what we're going to eat in the next week or so, life often unfolds a little differently than planned, and I adjust my menu plan on a near-daily basis to accommodate leftovers and other not-possible-to-plan-ahead circumstances. I find this is the easiest way to ensure that I minimize our family's food waste. I'm also willing to admit that I'm a rather spontaneous cook, given to preparing foods that strike me as the most appealing thing to eat right here and now!

If you'd like a whole book full of inexpensive, quick and kid-approved recipes,
check out my book, Cheap Appétit : The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible) on Amazon (Amazon.com, Amazon.ca and Amazon UK) and Barnes and Noble It's gotten multiple 5 star reviews!! I've included page references to recipes that are in the book in my menu plans so you can locate them quickly. For more details about the book, go here.

Breakfasts:
Granola (p.92) with homemade yogurt, French toast, Aloha Muffins (p. 99), Cherry Clafouti (variation of the Blueberry-Peach Clafouti on p. 223) 

Lunches: 
leftovers, pizza, salad, sandwiches 

Dinners:

Monday: Sausage and Lentil Stew (p. 158)

Tuesday: Pork and Apple Stew (p.156), Garlic and Cheddar Biscuits (p. 213)

[Yep, we had stew two nights in a row! We had a couple days of cold, rainy weather and were in a very "stew" mood - although these are two very different types of stew, so it didn't seem repetitious at all.] 

Wednesday: Broccoli, Bacon and Cheese Egg Puff (p. 181), Creamy Cucumber Salad (p.205), leftover biscuits

Thursday: Italian-Style Baked Pasta (p. 172), peas and carrots, Old-Fashioned Butterscotch Pudding (p. 233)

Friday: Turkey Pinwheels (p. 111), tossed salad

Saturday: Quinoa and Zucchini Corn Cakes (recipe coming on Wednesday!), Build a Cucumber and Bean Salad (p. 209)

Sunday: Roast chicken, mashed potatoes, gravy, roasted carrots, Chocolate Quinoa Cake.

In keeping with my local and organic challenge, I'd also like to note the local and/or organic items on this week's menu:

Organic: coconut oil, coconut milk, sunflower oil, brown sugar (in granola),  raisins (in granola), sunflower and pumpkin seeds (in granola), bananas, puffed kamut (snack), quinoa

Local: apples, potatoes, carrots, onions, cucumbers (hothouse), red peppers (hothouse), strawberries (in smoothies - from last year's pick-your-own expedition), milk, eggs, sour cream 

Local AND organic:
oats (in granola), sesame seeds (used to top bread loaves), milk (used to make yogurt)

For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.

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