Monday, June 11, 2012

Weekly Menu Retrospective #70

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), leftover cornbread (p. 212), blueberry pancakes, peanut butter toast

leftovers, pizza, sandwiches


Monday: Black Bean Chili (meatless version) (p. 160), cornbread (p. 212)

Tuesday: Spicy Pork Pocket Sandwiches (recipe coming soon!), green salad with homemade Thousand Island dressing

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

Thursday: Everything-But-the-Kitchen-Sink Lentil Soup (p. 162), Pizza Breadsticks (a variation of my Pull-Apart Garlic and Parmesan Breadsticks, p.214) 

Friday: Lime and Garlic Pork Chops (variation of this recipe, p. 184), Easy Oven Fries (p. ), sauteed zucchini and onions

Saturday: Spaghetti with Creamy Tomato-Vegetable Sauce

Sunday: Chilled Avocado-Cucumber Soup, Sticky Chicken, skillet millet (kind of like my barley pilaf on p. 198 but with millet and cooked in my cast iron pan), carrot-raisin salad, butter tart squares, fresh mint tea

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 oil, coconut, canola oil, brown sugar (in granola), cane sugar (in coffee/tea),  raisins (in granola and cookies), sunflower and pumpkin seeds (in granola), flax seeds (in bread), bananas, romaine lettuce, black beans, lemons, popcorn, millet

Local: potatoes, carrots, onions, cucumbers (hothouse), red peppers (hothouse), milk, eggs, sour cream 

Local AND organic:
oats (in granola and cookies), sesame seeds (used to top bread loaves), milk (used to make yogurt) 

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

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