Weekly Menu Retrospective #80

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), Aloha Muffins (p.99), Chocolate Zucchini Muffins (p. 114), peanut butter toast, blueberry clafouti

Lunches: 
leftovers, sandwiches 

Dinners:

Monday: Cabbage and Beef Soup (p. 167)

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

Wednesday: Italian-Style Baked Pasta (p. 172), peas

Thursday: Leftover Buffet

Friday: Breakfast for Dinner (bacon, scrambled eggs, toast)

Saturday: Spicy Chicken White Pizza

Sunday:  Hamburgers, Easy Oven Fries (p. 194), 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 (in granola), canola oil, raisins (in granola), sunflower and pumpkin seeds (in granola)

Local: potatoes, carrots, onions, zucchini, peaches, pears, sweet peppers, ground beef (from VG Meats), honey (unpasteurized), milk, eggs, sour cream  

Local AND organic: sesame seeds (used to top bread loaves), oats (in granola),  cornmeal, green beans, green onions, herbs and cherry tomatoes from our backyard garden

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