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 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 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. 
 

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #132

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 homemade yogurt, Rhubarb Streusel Muffins (p. 97), waffles

Lunches: 
leftovers, grilled cheese, sandwiches 

Dinners:
Monday: Thai-Style Peanutty Pasta (p. 147)

Tuesday: Barbecued Steak, Broccoli, Bacon & Cheddar Salad (p. 204), corn on the cob

Wednesday: Western Omelette Wraps (p. 124)

Thursday: Curried Beef Sandwich Pockets, Creamy Cucumber Salad (p. 205)

Friday: Pizza Night: Sausage, Onion and Red Pepper Pizza (my homemade thin-crust pizza dough recipe is HERE)

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

Sunday: Spaghetti with Creamy Tomato Vegetable & Meat Sauce, Peach Crisp

 
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, raisins, sunflower and pumpkin seeds (in granola), flax seeds, fresh ginger,  coffee (locally roasted and delivered by bike!), tamari, oregano, basil, parsley, Fairytale tea, peppermint tea
 
Local: potatoes, onions, carrots, apples, cucumbers, red peppers, garlic, salsa (home-canned), honey (unpasteurized), sour cream, whole wheat flour, ground beef (antibiotic and hormone free, pastured), milk, buttermilk
 
Local AND organic:  oats, cornmeal, eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar, green onions*, tomatoes*, 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. 
 

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #131

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 homemade yogurt, Carrot Raisin Bran Muffins (p. 102), scrambled eggs with bacon and toast

Lunches: 
leftovers, grilled cheese, sandwiches, salads

Dinners:
Monday: Chickpeas with Potatoes and Peas (p. 138) )

Tuesday: Creamy Tuna Pasta with Peas and Carrots (p. 146)

Wednesday: Sausage & Apple Saute (p. 137) served over rice

Thursday: Chicken Breasts with Garlic & Herbs, Easy Oven Fries (p. 194), Creamy Cucumber Salad (p. 205)

Friday: Black Bean Chili (p. 160) and Cornbread (p. 212)

  
Saturday: Spaghetti with Creamy Tomato Vegetable & Meat Sauce 

Sunday: Roast Pork, Roasted Root Vegetables, Apple-Raspberry Crisp

 
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, raisins, sunflower and pumpkin seeds (in granola), flax seeds, fresh ginger,  coffee (locally roasted and delivered by bike!), tamari, oregano, basil, parsley, Fairytale tea, peppermint tea
 
Local: potatoes, onions, carrots, apples, cucumbers, red peppers, salsa (home-canned), honey (unpasteurized), sour cream, whole wheat flour, ground beef (antibiotic and hormone free, pastured), milk, buttermilk
 
Local AND organic:  oats, cornmeal, eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar, arugula*, lettuce*, green onions*, herbs*

*from our backyard garden

Tired of figuring out what to make for dinner? I've completely overhauled my budget menu planning service and the new monthly plans will be available starting in July. Plans include complete menu plans and grocery lists featuring inexpensive, seasonally-focused ingredients. Over 75% of the simple and affordable recipes are NEW and NOT on the blog or in the book. Click HERE to find out more!


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

 

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Celebrating Local Food Week: Five of My Favourite Local Food Deals

Photo courtesy of FreeDigitalPhotos.net

It's the first official Local Food Week here in Ontario! To help celebrate, I figured this would be a great time to share some of my favourite local food deals here in the Hamilton area.

1. Ground beef at VG Meats: You can buy a 30 lb box of their (frozen) regular ground beef for just $60! This is a super awesome deal. Their meat is antibiotic and hormone free and they raise their animals humanely. We've been buying their beef for a couple of years now and anything else just isn't good enough anymore :) They regularly offer great specials on other meats as well, and have excellent freezer packages available if you're looking to buy a LOT of meat at once. Visit their site to find out more.

2. Local, organic rolled oats from Grain Process: For under $25, you can buy a 10 kg bag of organic rolled oats from Grain Process. A school in our neighbourhood purchases their products as a fundraiser so it's really convenient for us to order through them. They also have a retail outlet in Scarborough; it has weird hours though so make sure you check to see when it's open before you go! They have a pretty extensive range of products, both organic and conventionally grown. The prices do fluctuate up and down a bit but are generally very good. If you're wondering what on earth we do with all those oats, our routine consumption of homemade granola, baked oatmeal, muffins and cookies makes pretty short work of that big bag!

3. Bulk honey from Dutchman's Gold Honey Shop: If you bring your own jars to the Honey Shop up in Carlisle, you can purchase bulk honey (either Wildflower or Summer Blossom) for $9.25/kg. This is a fantastic price for local, unpasteurized honey. Their prices do fluctuate from season to season, but are always a good deal.

4. Stirling Creamery butter from Vos Eggs: You can buy locally produced Stirling butter for $4.45/lb at the Vos Eggs stall in the Hamilton Farmers' Market, top level. Stirling has been churning out world-renowned butter since 1925 (Saveur magazine has called it "one of the world's 30 great butters". You can't say no to something that great for such a good price!

5. Produce from smaller, local growers at the Mustard Seed Co-op: The local growing season is just getting underway, and I've already found some very good deals on fresh, local greens from small local producers at the co-op. This is going to be my second stop (after my backyard garden) for produce this year. Members will also be able to order bushels of produce as the season progresses (perfect for canning, can't wait for the tomatoes!) They're having their official grand opening this Saturday, too, from noon-6 p.m., so it's a great time to stop by the store and check it out!

Are there any other great local food deals I should know about? Please share them with us in the comments!

 Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts? 

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month) 

Click HERE to follow me on Pinterest  

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #129

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 homemade yogurt, Blueberry Streusel Muffins (sub blueberries for rhubarb in the recipe on p. 97), French toast, scrambled eggs and toast 

Lunches: 
leftovers, sandwiches, Toad-in-the-Hole (p. 180)

Dinners:
Monday: Everything-But-the-Kitchen-Sink Lentil Soup (p.162), cornbread (p.212)

Tuesday: Sausage & Vegetable Coconut Curry (variation of this recipe, p. 136)

Wednesday: Lemon & Garlic Chicken (p. 184), Easy Oven Fries (p. 194), Creamy Cucumber Salad (p. 205)

Thursday: Spinach & Mozzarella Egg Puff  (p. 181) 

Friday: Taco Platters 

  
Saturday: Grilled cheese sandwiches, sliced veggies and fruit (we were at my Dad's wedding for the afternoon and not very hungry after everything we ate there!)

Sunday: Roast chicken, mashed potatoes, gravy, roasted carrots, Peanut Butter & Jam Blondies
 
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, tortilla chips, fresh ginger, garlic, lemons, coffee (locally roasted and delivered by bike!), tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, apples, cucumbers, salsa (home-canned), honey (unpasteurized), sour cream, whole wheat flour, sausage and ground beef (antibiotic and hormone free, pastured), milk
 
Local AND organic:  oats, cornmeal, milk, eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar

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 orgjunkie.com. 
 

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #126

 
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)  Morning Glory Muffins (p. 98), Fluffy Breakfast Puffs
 
Lunches: 
leftovers, sandwiches, Meal-Sized Salads (built with random fruits, veggies, leftover tidbits, cheese, seeds, dried fruits all tossed onto a bed of greens)

Dinners:
Monday: Everything-But-the-Kitchen-Sink Lentil Soup (p. 162), Cornbread (p. 212)

Tuesday:  Broccoli & Bacon Alfredo, tossed salad

Wednesday: Sweet & Sour Pork (p. 142) served over rice

Thursday: Spinach, Sausage and Mozzarella Egg Puff (p. 181)

Friday: "Chicken Enchilada" Nachos (I made a batch of my Zesty Cheese Sauce and added cumin, chili powder and a couple of cups of shredded poached chicken; poured over good quality tortilla chips - I use Que Pasa - and topped with avocado, green onions, salsa and sour cream).
  
Saturday: Sausage and Apple Sauté (p. 137)

Sunday: Beef Bourguignon over mashed potatoes, Pear Crisp (p. 220)
 
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, quinoa, lettuce, beef stock, tortilla chips, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, apples, salsa (home-canned), honey (unpasteurized), sour cream, whole wheat flour
 
Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar

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 orgjunkie.com. 
 

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #125

 
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)  Zucchini Raisin Bran Muffins (variation of the recipe on p. 102), leftover cornbread, Blueberry Clafouti (p. 223)
 
Lunches: 
leftovers, sandwiches, pizza 

Dinners:
Monday:  Black Bean Chili (p. ), Cornbread (p. 212)

Tuesday:  Fish Cakes, hash brown potatoes, Broccoli, Bacon and Cheddar Salad (p. 204)

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

Thursday: Sweet & Sour Pork (p. 142) served over rice

Friday: Turkey & Vegetable Coconut Curry (variation of the recipe on p. 136) served over quinoa
  
Saturday: Make-It-Your-Way Potato Hash (with sausage, red peppers and peas, p. 140)

Sunday: Pork Souvlaki, baked potatoes, Greek salad, Chocolate Quinoa Cake
 
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, lettuce, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, red peppers (from the freezer stash), zucchini (from the freezer stash), apples, salsa (home-canned), ground beef (from VG Meats), honey (unpasteurized), sour cream, whole wheat flour
 
Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar

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 orgjunkie.com. 


 

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.  

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #124

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)  Zucchini Raisin Bran Muffins (variation of the recipe on p. 102), peanut butter toast
 
Lunches: 
leftovers, sandwiches, pizza, quinoa with scrambled eggs & veggies

Dinners:

Monday:  Spaghetti with Creamy Tomato and Vegetable Sauce

Tuesday:  Potato, Cheddar and Bacon Soup (p. 165)

Wednesday: Sausage and Apple Sauté (p. 137)

Thursday: Spinach, Bacon and Cheese Egg Puff (p. 181), hash brown potatoes

Friday: Smothered Pork Chops (variation of the recipe on p. 143), roasted sweet potatoes
  
Saturday: Leftover Buffet

Sunday: Roast chicken, mashed potatoes and gravy, orange-glazed carrots

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, quinoa, lettuce, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, red peppers (from the freezer stash), zucchini (from the freezer stash), apples, salsa (home-canned), ground beef (from VG Meats), honey (unpasteurized), sour cream, whole wheat flour
 
Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar

 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 orgjunkie.com. 

 

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.  

Love what you read here? Click HERE to see the ways you can help support this blog (many of them won't cost you a thing!) 

Want to stay connected in between blog posts?

Click HERE to sign up for my Cook with Karen newsletter (max 2 emails a month)

Click HERE to follow me on Pinterest 

Click HERE to follow me on Twitter

Click HERE to like Abundance on a Dime on Facebook and get updates and tips on living frugally

Click HERE to like Cheap Appétit on Facebook and get updates and tips on frugal eating and cooking

Weekly Menu Retrospective #123

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)  Zucchini Raisin Bran Muffins (variation of the recipe on p. 102), Gingerbread Pancakes (recipe coming soon!)

Lunches: 
leftovers, sandwiches, pizza, quinoa with scrambled eggs & veggies

Dinners:

Monday:  Chickpeas with Potatoes and Peas (p. 138)

Tuesday:  Black Bean Chili (p. 160), cornbread (p. 212)

Wednesday: Sausage & Lentil Stew (p. 158), leftover cornbread

Thursday: Macaroni & Cheese (p. 174), peas & carrots

Friday: Lemon & Garlic Chicken (p. 184), Easy Oven Fries (p. 194), Colourful Cabbage Salad (p. 207)
  
Saturday: Spicy Beef & Rice Skillet, leftover cabbage salad

Sunday: Turkey Pot Pie (p. 175), mashed potatoes, 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, quinoa, corn, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, cabbage, red peppers (from the freezer stash), zucchini (from the freezer stash), apples, salsa (home-canned), ground beef (from VG Meats), honey (unpasteurized), sour cream, whole wheat flour
 
Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar, cornmeal, *green onions

*from our backyard veggie garden 

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 orgjunkie.com. 

 

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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