Weekly Menu Retrospective #124

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!

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Breakfasts:
Granola (p. 92)  Zucchini Raisin Bran Muffins (variation of the recipe on p. 102), peanut butter toast
 
Lunches: 
leftovers, sandwiches, pizza, quinoa with scrambled eggs & veggies

Dinners:

Monday:  Spaghetti with Creamy Tomato and Vegetable Sauce

Tuesday:  Potato, Cheddar and Bacon Soup (p. 165)

Wednesday: Sausage and Apple Sauté (p. 137)

Thursday: Spinach, Bacon and Cheese Egg Puff (p. 181), hash brown potatoes

Friday: Smothered Pork Chops (variation of the recipe on p. 143), roasted sweet potatoes
  
Saturday: Leftover Buffet

Sunday: Roast chicken, mashed potatoes and gravy, orange-glazed carrots

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, lettuce, 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, 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

 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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