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: toasted bagels with peanut butter, baked oatmeal, pumpkin spice muffins (subbed pumpkin puree for bananas in this recipe, skipped the choc chips and added cinnamon, ginger, clove, and nutmeg), blueberry clafouti
Lunches: pizza, perogies, sandwiches (peanut butter, tuna), peanut butter toast
Monday: Leftover turkey croquettes and baked ham, mashed potatoes, peas
Tuesday: Lentil soup and cornbread
Wednesday: Tex-Mex Shepherd's Pie
Thursday: Macaroni & Cheese with Ham and Peas
Friday: Leftover Buffet
Sunday: Turkey Pot Pie, mashed potatoes, gravy
Snacks & Sides: apples, clementines, grapes, applesauce (homemade)
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.