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) IS NOW AVAILABLE on Amazon (Amazon.com, Amazon.ca and Amazon UK) and Barnes and Noble. I've started putting page references to recipes that are in the book in my menu plans so you can locate them quickly. For more details about the book, go here.
Breakfasts: French toast, Pumpkin Chocolate Chip Muffins (subbed pumpkin for banana in this recipe), peanut butter toast, waffles
Lunches: pizza, leftovers, grilled cheese
Dinners:
Monday: Potato, Cheddar and Bacon Soup (p. 165), carrot and apple salad (p. 208)
Tuesday: Turkey and Vegetable Coconut Curry (p. 136)
Wednesday: Black Bean Chili (p.160)
Thursday: Lemon & Garlic Chicken (p.184), Easy Oven Fries (p.194), Broccoli, Bacon & Cheddar Salad (p. 204)
Friday: Leftover Buffet
Saturday: Apple and Bacon Baked Beans (p.177), avocado corn muffins
Sunday: Smothered Pork Chops (a variation of the Smothered Meatballs on p 143), mashed potatoes, peas and carrots, ice cream with homemade butterscotch topping
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.
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