Monday, June 4, 2012

Weekly Menu Retrospective #69


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,
check out 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) on Amazon (Amazon.com, Amazon.ca and Amazon UK) and Barnes and Noble.  It's gotten multiple 5 star reviews!! 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.  

The weather started out blistering hot this week and worked its way to cool and rainy, so our menu this week features both summer and winter favourites - that's spring in Southern Ontario for you!!

Breakfasts:
Granola (p.92), Banana Oatmeal Blueberry Muffins (p. 96), waffles, Pumpkin Spice Oatmeal Muffins (subbed pumpkin for banana in this recipe and added some ginger, cinnamon and nutmeg).

Lunches: 
Cream of Tomato Soup (p.110) with Popovers (p. 215), tuna wraps on Whole Wheat and Flax Flour Tortillas (p. 217), leftovers, pizza, sandwiches


Dinners:

Monday: Hummus and Veggie Wraps (p.122)

Tuesday: Cheesy Mac and Beef Skillet (p. 148)

Wednesday: Quinoa and White Bean Soup

Thursday: Indian-Spiced Honey Garlic Chicken (p. 188), Coconut Rice (p. 199), asparagus

Friday: Bacon, Egg and Potato Hash (a variation of Make-It-Your-Way Potato Hash, p. 140), Oatmeal Coconut Raisin Cookies

Saturday: West African Style Baked Beans, roasted carrots, toast

Sunday: Smothered Pork Chops (a variation of Smothered Meatballs on p. 143), mashed potatoes, peas and carrots, Old-Fashioned Butterscotch Pudding (p. 233)

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, coconut, canola oil, brown sugar (in granola), cane sugar (in coffee/tea),  raisins (in granola and cookies), sunflower and pumpkin seeds (in granola), flax seeds (in bread), bananas, navy beans (used to make baked beans), lemons, popcorn

Local: potatoes, carrots, onions, cucumbers (hothouse), red peppers (hothouse), asparagus, milk, eggs, sour cream 

Local AND organic:
oats (in granola and cookies), sesame seeds (used to top bread loaves), milk (used to make yogurt) 

For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.

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1 comment:

  1. Nice balanced menus. Good to see the organic/local. Found you thru Menu Plan Monday.

    ReplyDelete

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