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!
Breakfasts: baked oatmeal, pumpkin chocolate chip muffins (subbed pumpkin puree for banana in this recipe), cornbread with jam
Lunches: pizza, sandwiches (peanut butter and jam, tuna), cream of tomato soup with leftover garlic & cheddar biscuits, pizza, toad-in-the-hole
Dinners:
Monday: Bean & Cheese Burritos (with homemade flour tortillas), Colourful Cabbage Salad, dill pickles (home-canned)
Tuesday: Pork & Apple Stew, garlic & cheddar biscuits
Wednesday: Leftover Buffet
Thursday: Black Bean Chili, cornbread
Friday: out at coffee house fundraiser for son's drama group
Saturday: lentil burgers, oven fries
Sunday: Birthday feast (family party for son's 13th birthday) ham, turkey croquettes, cheesy vegetable casserole, twice-baked potatoes, gravy, homemade bread, pickles, clementine and spinach salad, chocolate cupcakes, butter tart squares, fresh pineapple chunks
Snacks & Sides: apples, clementines, grapes, bananas, applesauce, fresh pineapple
For more great meal ideas, head over to Menu Plan Monday at orgjunkie.com.
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