Weekly Menu Retrospective #74

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 oatmeal black raspberry muffins (subbed wild black raspberries for the chocolate chips in this recipe, p. 96), peanut butter toast

Lunches: 
Tuna Pinwheels (subbed tuna for the turkey in this recipe, p. 111), leftovers, sandwiches, pizza

Dinners:

Monday: Lime and Garlic Chicken (p. 184), Skillet Millet (recipe coming soon!), Creamy Cucumber Salad (p. 205)

Tuesday: Chickpeas with Potatoes and Peas (p. 138), green salad

Wednesday: Taco Platters

Thursday: Fish Tacos (with homemade Whole Wheat & Flax Flour Tortillas, p. 217)

Friday: Omelette Wraps (p. 124), Colourful Cabbage Salad (p.207)

Saturday: Out at my niece's birthday party

Sunday: Cheesy Mac & Beef Skillet (p. 148)

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, canola oil, brown sugar (in granola), cane sugar (in coffee/tea),  raisins (in granola), sunflower and pumpkin seeds (in granola), flax seeds (in bread), millet, bananas, lemons, green onions, tortilla chips, popcorn

Local: potatoes, carrots, onions, cucumbers, red peppers, cabbage, chicken legs and ground beef (from VG Meats), milk, eggs, sour cream  

Local AND organic: oats (in granola), sesame seeds (used to top bread loaves), milk (used to make yogurt), lettuce (from West Hamilton Produce Cooperative*), arugula, raspberries and herbs from our backyard garden, wild black raspberries (foraged)

*The WHPC produce is not "certified organic" but is pesticide-free.

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

Love what you read here? Find out how you can help support this blog. 

Want to stay connected in between blog posts?

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