Weekly Menu Retrospective #120

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, peanut butter toast, yeasted waffles,Blueberry Clafouti (p. 223)

Lunches: 
leftovers, sandwiches, pizza

Dinners:

Monday:  Curried Beef Pocket Sandwiches, Creamy Cucumber Salad (p. 205)

Tuesday: Kusherie (Egyptian Lentils and Rice), peas

Wednesday: Turkey and Vegetable Curry (sub turkey for chicken in this recipe on p. 136) served over quinoa

Thursday: Crispy Pork Cutlets, peas and carrots, noodles with Alfredo sauce

Friday: Southwestern Beef & Pasta Soup (p. 166)
  
Saturday: Spinach, Mozzarella and Bacon Egg Puff (p. 181), hash brown potatoes

Sunday: My son Noah's birthday dinner (he is 16 on Monday!) Chicken Enchilada Stuffed Shells (I stuffed pasta shells with the filling for my Chicken Enchiladas, then topped with the spicy red sauce and cheese), tossed salad with Honey Mustard Vinaigrette, Pull-Apart Parmesan Breadsticks (no garlic because my dad can't eat it!; p. 214), Black Forest Cake (made by my 88 year old grandmother by special request of the birthday boy!)

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), coconut milk, raisins, sunflower and pumpkin seeds (in granola), flax seeds, quinoa, blueberries, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, black pepper, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, red peppers (from the freezer stash), cucumbers, zucchini (from the freezer stash), apples, salsa (home-canned), ground beef (from VG Meats), honey (unpasteurized), sour cream, milk

Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar,  whole wheat flour, cornmeal, *fresh herbs (parsley, basil, chives, oregano), *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 "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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