Weekly Menu Retrospective #108

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.    

Breakfasts:
Granola (p. 92) with yogurt, Banana Blueberry Oatmeal Muffins (variation of this recipe on p. 96), Zucchini Raisin Bran Muffins (variation of the Carrot Raisin Bran Muffins on p. 102)

Lunches: 
leftovers, sandwiches, pizza, scrambled eggs and toast, "Buddha Bowls" (one day this was sauteed potatoes and spinach with a side of scrambled eggs, another it was some of the leftover millet salad from Wednesday with egg on the side nestled together in a wide bowl)

Dinners:

Monday: Potluck dinner for the Mustard Seed Co-op (we brought Build a Bean and Cucumber Salad, p. 209)
  
Tuesday: Scrambled eggs, rounds of side bacon, Potatoes Hashed in Cream (from the Fanny Farmer Cookbook, p. 427 - I used leftover baked potatoes from the weekend and light cream rather than heavy), asparagus sauteed with garlic (I cut up the rest of the roasted asparagus leftover from another meal and briefly sauteed it to revitalize it).

Wednesday: Sausage, Onion, Millet and Red Pepper Salad, tossed green salad, fresh cherries

Thursday: Southwestern Beef & Pasta Soup (p. 166)

 Friday: Chickpea & Vegetable Coconut Curry (variation of this recipe, p. 136)

Saturday: Make-It-Your-Way Potato Hash (p. 140)

Sunday: Out at a friend's house for dinner

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 (in granola), coconut oil (in granola), coconut milk, raisins, sunflower and pumpkin seeds (in granola), flax seeds, quinoa, millet, lemons, green onions, coffee (locally roasted and delivered by bike!), cornstarch, cane sugar,  mustard, tamari, cinnamon, oregano, ginger, cumin, black pepper, parsley, paprika, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, carrots, onions, red peppers, cucumbers, salsa (home-canned), ground beef, sausage and bacon (from VG Meats), honey (unpasteurized), milk

Local AND organic: peanut butter, sesame seeds (used to top bread loaves), oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar,  popcorn,  whole wheat flour, all-purpose flour

Want to know more about the specific food products I use and where I buy them? Check out my new "What's In My Pantry" board on Pinterest.  I will keep this board updated with current information on what products we use, where we're buying them, and how much we're paying. It's a work-in-progress, and you can find it HERE.

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

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