Monday, April 28, 2014

Weekly Menu Retrospective #130

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 (, 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. 



Granola (p. 92) with homemade yogurt, Blueberry Clafouti (p. 223), Banana Oatmeal Chocolate Chip Muffins  (p. 96)


leftovers, grilled cheese, sandwiches

Monday: "Turkey overs" (leftovers from Easter dinner)

Tuesday: Spicy Pork Alfredo (I use the basic Alfredo sauce from this recipe, and add cubed pork that has been sauteed with onions, cumin, oregano, paprika and chili powder)

Wednesday: Ham & Cheese Skillet Quinoa

Thursday: Western Omelette Wraps (p. 124) and tossed salad with Thousand Island dressing

Friday: Sausage & Apple Saute (p. 137) served over rice
Saturday: Spicy Peanut & Tomato Soup (p. 163), cornbread (p. 212)

Sunday: Beef Bourguignon (the recipe I use is pretty similar to this one, scaled down to 1 lb beef and without the bacon; I add mushrooms as well) over mashed potatoes, 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 (in granola), coconut oil, coconut milk, raisins, sunflower and pumpkin seeds (in granola), flax seeds, quinoa, fresh ginger,  coffee (locally roasted and delivered by bike!), tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, mushrooms, apples, cucumbers, salsa (home-canned), honey (unpasteurized), sour cream, whole wheat flour, sausage and ground beef (antibiotic and hormone free, pastured), milk
Local AND organic: 
oats, cornmeal, eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar

Want to know more about the specific food products I use and where I buy them? Check out my "What's In My Pantry" board on Pinterest.  I will keep this board updated with current information on what products we use, where we're buying them, and how much we're paying. It's a work-in-progress, and you can find it HERE.

For more great meal ideas, check out Menu Plan Monday at 
Mountain Rose Herbs. A herbs, health and harmony c 
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