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!
BOOK UPDATE: 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) went to press last week. I still don't have an exact date when it will be available for purchase, so stay tuned - you'll know as soon as I do! I've started putting page references to recipes that are in the book in my menu plans so you'll know where to find them once it's released :)
Breakfasts: French toast, blueberry pancakes, banana chocolate chip muffins (p. 96 Cheap Appétit), cherry clafouti (p. 223 Cheap Appétit), baked oatmeal (p. 91 Cheap Appétit)
Lunches: sandwiches, leftovers, pizza
Monday: Creamy Tuna Pasta with Peas & Carrots (p. 146 Cheap Appétit)
Tuesday: Potato, Cheddar & Bacon Soup (p. 165 Cheap Appétit), tossed salad
Wednesday: Smothered Meatballs (p. 143 Cheap Appétit), rice, green beans
Thursday: Chicken Paprika (p. 185 Cheap Appétit), mashed potatoes, peas and carrots
Friday: Pork Fried Rice (p. 139 Cheap Appétit)
Saturday: Everything-But-The-Kitchen-Sink Lentil Soup (p. 162 Cheap Appétit)
Sunday: Tex-Mex Shepherd's Pie (p. 173 Cheap Appétit), Apple Butterscotch Blondies (I halved this recipe and baked it in an 8 x 8" dish)
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.