Weekly Menu Retrospective #73

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 bran muffins (subbed zucchini for carrots in the Carrot Raisin Bran Muffin recipe on p.102),  French toast with saskatoon berry jam

Lunches: 
Toad-in-the-Hole (p. 180), leftovers, sandwiches

Dinners:

Monday: Taco Platters (recipe coming on Wednesday!)

Tuesday: Pad Thai

Wednesday: Spinach, Bacon and Mozzarella Puff (p. 181), tossed salad

Thursday: Hamburgers and Easy Oven Fries (p. 194)

Friday: Baked Beans and toast (dinner on my own, leftover baked beans for Sunday's dinner)

Saturday: Spicy Pork Pasta with Creamy Tomato Sauce

Sunday: Barbecued pork riblets, Baked Beans (fruitless version of Apple and Bacon Baked Beans on p. 177), tossed salad with homemade ranch dressing, vanilla ice cream with wild black raspberries

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, coconut milk, canola oil, brown sugar (in granola), cane sugar (in coffee/tea),  raisins (in granola and muffins), sunflower and pumpkin seeds (in granola), flax seeds (in bread), bananas, navy beans (in baked beans), lemons, green onions, tortilla chips

Local: potatoes, carrots, onions, cucumbers, red peppers, zucchini, strawberries, spinach, pork riblets and ground beef (from VG Meats), milk, eggs, sour cream  

Local AND organic: oats (in granola), sesame seeds (used to top bread loaves), milk (used to make yogurt), lettuce (from West Hamilton Produce Cooperative*), arugula, raspberries and herbs from our backyard garden, saskatoon berries (in jam - foraged), wild black raspberries

*The WHPC produce is not "certified organic" but is pesticide-free.

For more great meal ideas, check out Menu Plan Monday at orgjunkie.com.

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