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!
If you'd like a whole book full of inexpensive, quick and kid-approved recipes, 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 included 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:
Granola (p.92) with homemade yogurt, Rhubarb Streusel Muffins (p.97), blueberry buttermilk pancakes.
Lunches:
Turkey, cheddar and avocado pasta salad, pizza & salad, leftovers
Dinners:
Monday: "Turkey overs" (leftovers from Easter dinner)
Tuesday: Ham and Vegetable Coconut Curry (a variation of this recipe, p. 136)
Wednesday: Spinach, Bacon and Cheese Egg Puff (p. 181), Creamy Cucumber Salad (p. 205)
Thursday: Mexican Shrimp Bisque, cornbread (p. 212), tossed salad
Friday: Cheesy Mac & Beef Skillet (p. 148), leftover salads
Saturday: Bacon and Egg Potato Hash (a variation of Make-It-Your-Way Potato Hash on p. 140)
Sunday: Fish au Gratin (p.190) with Honey-Orange Roasted Root Vegetables (p. 202), Martha Stewart's Vanilla Sheet Cake with chocolate ganache frosting
In keeping with my local and organic challenge, I'd also like to note the local and/or organic items on this week's menu:
Organic: coconut oil, coconut milk, sunflower oil, brown sugar (in granola), raisins (in granola), sunflower and pumpkin seeds (in granola), bananas, puffed kamut (snack)
Local: apples, potatoes, carrots, onions, cucumbers (hothouse), strawberries (in smoothies - from last year's pick-your-own expedition), milk, eggs, sour cream
Local AND organic: oats (in granola), popcorn, sesame seeds (used to top bread loaves), milk (used to make yogurt), rhubarb (in muffins - from my neighbour's garden last year, trying to use up what's in the freezer before this year's crop comes in!)
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.
No left overs for me. Im taking it all.
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