Monday, October 6, 2014

Weekly Menu Retrospective #133


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 App├ętit : 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 homemade yogurt, Blueberry Banana Oatmeal Muffins (p. 96), Blueberry Clafouti (p. 223)

Lunches: 

leftovers, grilled cheese, sandwiches, stir-fried quinoa with veggies and scrambled eggs

Dinners:
Monday: Beef & Mushroom Stew over mashed potatoes

Tuesday: Spicy Peanut & Tomato Soup (p. 163) with Cornbread (p. 212)

Wednesday: Indian-Spiced Honey Garlic Chicken (p. 188), Coconut Rice (p. 199) and roasted carrots

Thursday: Classic Beef Burgers (p. 125) with homemade fermented ketchup & mustard, Easy Oven Fries (p. 194)

Friday: Pizza Night: Sausage, Onion and Red Pepper Pizza (my homemade thin-crust pizza dough recipe is HERE)
  
Saturday: Lemony Chicken & Spinach Pasta (p. 150)

Sunday: Pan-fried pork chops with southwestern seasonings, sauteed zucchini, red pepper and onions, Skillet Millet, Chocolate Chip Squares
 
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, coconut milk, raisins, sunflower and pumpkin seeds (in granola), flax seeds, quinoa, fresh ginger,  coffee (locally roasted and delivered by bike!), tamari, oregano, basil, parsley, Fairytale tea, peppermint tea
 
Local: potatoes, onions, carrots, mushrooms, apples, pears, garlic, salsa (home-canned), honey (unpasteurized), sour cream, whole wheat flour, ground beef (antibiotic and hormone free, pastured), sausages, milk, buttermilk
 
Local AND organic: 
zucchini, oats, millet, cornmeal, eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar, green onions*, tomatoes*, red peppers, herbs*

*from our backyard garden

Tired of figuring out what to make for dinner? I've completely overhauled my budget menu planning service over the summer! Many of the simple and affordable recipes are NEW and NOT on the blog or in the book. Plans include complete menu plans and grocery lists featuring inexpensive, seasonally-focused ingredients. Click HERE to find out more!

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