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!
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Breakfasts:
Granola (p.92), leftover cornbread (p. 212), blueberry pancakes, peanut butter toast
Lunches:
leftovers, pizza, sandwiches
Dinners:
Monday: Black Bean Chili (meatless version) (p. 160), cornbread (p. 212)
Tuesday: Spicy Pork Pocket Sandwiches (recipe coming soon!), green salad with homemade Thousand Island dressing
Wednesday: Creamy Tuna Pasta with Peas and Carrots (p. 146)
Thursday: Everything-But-the-Kitchen-Sink Lentil Soup (p. 162), Pizza Breadsticks (a variation of my Pull-Apart Garlic and Parmesan Breadsticks, p.214)
Friday: Lime and Garlic Pork Chops (variation of this recipe, p. 184), Easy Oven Fries (p. ), sauteed zucchini and onions
Saturday: Spaghetti with Creamy Tomato-Vegetable Sauce
Sunday: Chilled Avocado-Cucumber Soup, Sticky Chicken, skillet millet (kind of like my barley pilaf on p. 198 but with millet and cooked in my cast iron pan), carrot-raisin salad, butter tart squares, fresh mint tea
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, 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, romaine lettuce, black beans, lemons, popcorn, millet
Local: potatoes, carrots, onions, cucumbers (hothouse), red peppers (hothouse), 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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