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: rhubarb streusel muffins, granola, chocolate zucchini muffins, banana blueberry muffins (subbed blueberries for chocolate chips in this recipe), French toast
Lunches: pizza, perogies, leftovers, sandwiches
Monday: Choice of leftover spaghetti or hotdogs, sliced raw veggies, raspberry smoothies
Tuesday: Barbecued pork chops, lemon and dill potato salad, tossed salad (greens from garden)
Wednesday: Spicy Black Bean Bake
Thursday: Thai-Style Peanutty Pasta
Friday: Hamburgers, oven fries, ice cream
Saturday: Leftover Black Bean Bake
Sunday: Barbecued pork chops, pasta salad, tossed salad (greens from garden), blueberry-raspberry crostata
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.