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 #128

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), Banana Blueberry Muffins (sub blueberries for chocolate chips in this recipe, p. 96), Blueberry Clafouti (p. 223)
 
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: Broccoli & Bacon Alfredo, tossed salad with honey mustard dressing

Tuesday: Sausage & Apple Sauté (p. 137)

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

Thursday: Pork Chops with wine jelly glaze, Skillet Millet, peas and carrots

Friday: Chicken Enchiladas (p. 127)
  
Saturday: Pasta e Fagioli (p. 168)

Sunday: Turkey Pot Pie (p. 175), mashed potatoes, roasted carrots, 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 (in granola), raisins, sunflower and pumpkin seeds (in granola), flax seeds, green onions, fresh ginger, garlic, 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, sausage and ground beef (antibiotic and hormone free, pastured)
 
Local AND organic:  oats, milk (used to make yogurt), millet, 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 #127

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), Baked Oatmeal (p. 91) 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: Ham & Cheese Skillet Quinoa

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

Wednesday: Classic Beef Burgers (p. 125) and Easy Oven Fries (p. 194)

Thursday: Pork Souvlaki, Baked Potatoes and Greek Salad

Friday: Omelettes, hash brown potatoes, tossed salad with honey mustard dressing
  
Saturday: Apple & Bacon Baked Beans (p. 177), Cornbread (p. 212) and tossed salad with Thousand Island Dressing

Sunday: Roast chicken, mashed potatoes, gravy, roasted carrots, Raspberry Oatmeal Bars (a variation of my Easy Blueberry Oatmeal 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 (in granola), raisins, sunflower and pumpkin seeds (in granola), flax seeds, spelt bran, quinoa, green onions, bananas, fresh ginger, garlic, 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, ground beef (antibiotic and hormone free, pastured)
 
Local AND organic:  oats, milk (used to make yogurt), cornmeal, 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.  

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 #122

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, Aloha Muffins (p. 99), Orange Cardamom Oatmeal Scones (recipe coming soon!)

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

Dinners:

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

Tuesday: Spicy Pork Alfredo (variation of this recipe), green beans

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

Thursday: Indian-Spiced Honey Garlic Chicken (p. ), Coconut Rice (p. 199), green beans and carrots

Friday: Broccoli and Cheese Egg Puff (variation of the recipe on p. 181), hash brown potatoes
  
Saturday: Out at my dad's for his 70th birthday party!

Sunday: Roast chicken, mashed potatoes, gravy, roasted carrots, Apple 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, blueberries, 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), cucumbers, apples, salsa (home-canned), chicken, ground beef (from VG Meats), honey (unpasteurized), sour cream
 
Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar,  whole wheat flour, 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.  

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?

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Weekly Menu Retrospective #121

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 (variation of this recipe on p. 97)

Lunches: 
leftovers, sandwiches, pizza

Dinners:

Monday:  Leftover Buffet

Tuesday: Chicken & Cheese Quinoa Skillet (variation of this recipe with chicken instead of ham)

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

Thursday: Pork and Apple Stew (p. 156)

Friday: Apple & Bacon Baked Beans (p. 177)
  
Saturday: Macaroni & Cheese (p. 174), peas

Sunday: Lime & Garlic Chicken (p. 184), Easy Oven Fries (p. 194), carrot sticks, 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, blueberries, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, black pepper, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

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

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