Monday, July 15, 2013

Weekly Menu Retrospective #114

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, Zucchini Raisin Bran Muffins (variation of the recipe on p. 102), Baked Oatmeal (p. 91)

leftovers, sandwiches, pizza


Monday: Tuna melts and tossed salad

Tuesday: Spaghetti with Creamy Vegetable Tomato Sauce

Wednesday: Spinach, Mozzarella and Sausage Egg Puff (variation of the recipe on p.181), tossed salad

Thursday: Pork Chops with Spicy Rub, potato salad, tossed salad

Friday: Taco Platters
Saturday: Steak sandwiches, tossed salad (just my 13 year old son & I home for dinner, kept it simple!)

Sunday: Lemon & Garlic Chicken, Build a Cucumber and Bean Salad, baked potatoes, Lemon Blueberry Polenta Cake (p. 224) (we had some left over from last week since there are only 3 of us here this month while my older son is away at camp!) 

Yes, we are eating lots of salads right now - lots of fresh local greens are in season, and there is plenty of lettuce in our garden that is starting to bolt :) We make our own salad dressings; you can learn how to make our 3 favourites here.

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), olive oil, raisins, sunflower and pumpkin seeds (in granola), tortilla chips, flax seeds, lemons, coffee (locally roasted and delivered by bike!), cornstarch, cane sugar,  mustard, tamari, cinnamon, oregano, ginger, cumin, black pepper, parsley, paprika, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, red peppers, cucumbers, zucchini, strawberries, salsa (home-canned), ground beef, sausage and bacon (from VG Meats), honey (unpasteurized), milk

Local AND organic:
sesame seeds (used to top bread loaves), oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegarpopcorn, whole wheat flour, *fresh herbs (parsley, basil, chives, oregano), *raspberries, *lettuce, *arugula, *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 new "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  

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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