Monday, July 4, 2011

Weekly Menu Retrospective #42

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


  1. If you're stuck in a dinnertime rut and are battling runaway grocery bills, The Organized Cook will do the planning and organization for you to prepare healthy, delicious meals for your family while saving you lots of time and money; visit me at

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    Weekly Meal Plans

  2. The thai peanutty pasta looks fabulous!


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