Monday, September 9, 2013

Weekly Menu Retrospective #115

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 (, 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.     

Granola (p. 92), Banana Oatmeal Blueberry Muffins (subbed bleberries for choc chips in this recipe on p. 96), scrambled eggs and toast, Blueberry Clafouti (p. 223)

leftovers, sandwiches, omelettes  


Monday: Classic Beef Burgers (p. 125) and potato salad

Tuesday: Moroccan Chicken and Quinoa Salad

Wednesday: Everything-But-the-Kitchen-Sink Lentil Soup (p. 162)

Thursday: Cheesy Macaroni and Beef Skillet (p. 148), corn on the cob

Friday: Swiss Chard, Mozzarella and Bacon Egg Puff (variation of the recipe on p.181), tossed salad
Saturday: Make-it-Your-Way Potato Hash (with sausage, peppers, eggs and green beans, p. 140)

Sunday: Roast chicken, mashed potatoes, gravy, honey-roasted carrots, Easy Stuffed Jalapenos, 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 (in granola), coconut oil (in granola), raisins, sunflower and pumpkin seeds (in granola), flax seeds, lemons, coffee (locally roasted and delivered by bike!), cornstarch, cane sugar,  mustard, tamari, cinnamon, oregano, black pepper, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

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

Local AND organic:
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 vinegarpopcorn, whole wheat flour, *fresh herbs (parsley, basil, chives, oregano), *Swiss chard *green onions, *green beans, *pears, *cherry tomatoes *jalapeno peppers

*from our backyard veggie garden or produce cooperative

Want to know more about the specific food products I use and where I buy them? Check out my "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  

SOUTHERN ONTARIO READERS: Tired of figuring out what to make for dinner? Want ALL the best weekly deals, plus menu plans and grocery lists based on what's on sale and in season? I just launched a new weekly budget menu plan service, featuring the best weekly deals and seasonal foods in Southern Ontario. I have a free sample available that you can read here! It's super-affordably priced, too - more details are here.

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