Weekly Menu Retrospective #117

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), Baked Oatmeal (p. 91)

Lunches: 
leftovers, sandwiches, pizza

Dinners:

Monday:  Pork Chops with Spicy Rub, Macaroni and Cheese (p. 174), green beans

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

Wednesday: Potato, Cheddar and Bacon Soup (p. 165), tossed salad

Thursday: Thai-Style Peanutty Pasta (p. 147)

Friday: Kale and Mozzarella Egg Puff (variation of the recipe on p. 181), hash brown potatoes
  
Saturday: Everything-But-the-Kitchen-Sink Lentil Soup (p. 162), cornbread (p. 212)

Sunday: Tacos, Mexican Rice, tossed salad, Raspberry Cheesecake (my younger ds's birthday dinner -he turned 14!)

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, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, cinnamon, oregano, black pepper, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, red peppers, cucumbers, zucchini, apples, salsa (home-canned), ground beef (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 vinegar,  popcorn, whole wheat flour, *fresh herbs (parsley, basil, chives, oregano), *kale *green onions, *green beans,  *cherry tomatoes *jalapeno peppers

*from our backyard veggie garden or produce cooperative

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.  

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