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), Aloha Muffins (p. 99), leftover cornbread with jam, leftover Pumpkin Quinoa Pancakes (from Quinoa 365: The Everyday Superfood
Lunches:
Cream of Tomato Soup (p 110) with Pizza Breadsticks (a variation of my Pull-Apart Garlic and Parmesan Breadsticks, p 214, made with mozzarella cheese and oregano instead of Parmesan and garlic), sandwiches, pizza, salad, leftovers
Dinners:
Monday: Indian-Spiced Honey Garlic Chicken (p. 188), Coconut Rice (p. 199), roasted carrots
Tuesday: "Breakfast for Dinner": Pumpkin Quinoa Pancakes (from Quinoa 365: The Everyday Superfood
Wednesday: Classic Beef Burgers (p. 125), Easy Oven Fries (p. 194)
Thursday: Macaroni and Cheese with broccoli and carrots (a variation of Macaroni and Cheese with Ham and Peas on p. 174 using Zesty Cheese Sauce)
Friday: Everything-But-the-Kitchen-Sink Lentil Soup (p. 162), Popovers (p. 215)
Saturday: Spaghetti
Sunday: Easter Dinner: Roast turkey, ham, mashed potatoes, gravy, roasted carrots, Strawberry-Rhubarb Pie with whipped cream (I used my favourite no-fail pie crust instead of the one given in the recipe)
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, turbinado sugar (in coffee), brown sugar (in granola), raisins (in granola), sunflower and pumpkin seeds (in granola), bananas, quinoa flour (in pancakes), mango-orange juice, romaine lettuce
Local: apples, potatoes, carrots, onions, cucumbers (hothouse), strawberries (in pie - 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), rhubarb (in pie - from my neighbour's garden last year, trying to use up what's in the freezer before this year's crop comes in!)
(Disclaimer: The link to Quinoa 365 is an Amazon affiliate link)
For more great meal ideas, check out Menu Plan Monday at orgjunkie.com
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