Weekly Menu Retrospective #123

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), Gingerbread Pancakes (recipe coming soon!)

Lunches: 
leftovers, sandwiches, pizza, quinoa with scrambled eggs & veggies

Dinners:

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

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

Wednesday: Sausage & Lentil Stew (p. 158), leftover cornbread

Thursday: Macaroni & Cheese (p. 174), peas & carrots

Friday: Lemon & Garlic Chicken (p. 184), Easy Oven Fries (p. 194), Colourful Cabbage Salad (p. 207)
  
Saturday: Spicy Beef & Rice Skillet, leftover cabbage salad

Sunday: Turkey Pot Pie (p. 175), mashed potatoes, Old-Fashioned Butterscotch Pudding (p. 233)

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, quinoa, corn, lemons, coffee (locally roasted and delivered by bike!), cornstarch, mustard, tamari, oregano, basil, parsley, Fairytale tea, peppermint tea, lemon balm, oatstraw

Local: potatoes, onions, carrots, cabbage, red peppers (from the freezer stash), zucchini (from the freezer stash), apples, salsa (home-canned), ground beef (from VG Meats), honey (unpasteurized), sour cream, whole wheat flour
 
Local AND organic:  oats, milk (used to make yogurt), eggs (not "certified organic", but real free range and fed organic feed), apple cider vinegar, cornmeal, *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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