.comment-link {margin-left:.6em;}

Sunday, August 16, 2009

Menu Plan: August 16 - August 22

After nearly two months, I am back to menu planning. We're functioning on a little less than normal, because we are replacing the oven in our kitchen. So, I have a working stove top, a crock pot, grills and a working, but possessed oven. It has been challenging coming up with meals that do not use the oven at all. It works well enough to broil, or if the exact temperature doesn't matter that much, like baked potatoes or something, but precise temperatures are not going to happen on this oven. That, and the fact that we've had hot, hot weather, means I'm not that keen to cook with the oven anyway.

I am switching this to a Sunday to Saturday schedule, because that is working better with my calendar. I'm also adding breakfast to my menu plans, since breakfast and dinner are what I always plan. We tend to eat leftovers for lunch, or something that is easy and quick to make on the fly.

We are still cooking from our freezer and pantry, but our produce is almost all coming from an amazing farmer's market that we have twice a week. I pick up about three or four days of fresh, inexpensive produce and we eat on it until it is time to get the next few days' worth. Wonderful!If you want a recipe, ask and I will provide it as soon as I can.
What is on your menu this week?


Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Spareribs
Ground pork (we mix in the seasonings for sausage)
Chicken Stock
Pineapple
Peppers
Green Beans
Peas
Spinach


Fridge:
Eggs
Butter
Yogurt
Cheddar Cheese
Feta Cheese
Milk
Basil
Corn
Lettuce
Carrots
Cucumber
Celery
Purple Peppers
Red Peppers
Red Onions
Scallions
Watermelon
Raspberries
Blackberries
Cantaloupe
Maple Syrup
Corn Tortillas



Pantry:
All Herbs & Spices
Salt
Potatoes
Onions
Garlic
Tomatoes
Nectarines
Olive Oil
Coconut Oil
Sesame Oil
Champagne Vinegar
Mustard
Soy Sauce
Oyster Sauce
Frank's Chile Lime Hot Sauce
Whole Wheat Flour
Pastry Flour
Sushi Rice
Basmati Rice
Cellini Runner Beans
Steel Cut Oats
Yeast
Baking Soda
Vanilla Extract
Honey
All Sugars
Canned Diced Tomatoes
Water Chestnuts
Sesame Seeds
Cashews
Raisins

Apricots from our tree

Labels: , , ,


Comments:
Hi, Ranee! I'm wondering what you all do for lunches. I find that lunches are the hardest for me to find quick, healthy options.
 
just subing to the comments so I can get your response (if you respond in comments rather than email)
 
I can respond in both!

Generally, we eat leftovers for lunch. Barring that, we eat things like quesadillas, veggie sticks & fruit, sandwiches, salads, tortillas spread with cream cheese, lettuce, meats, etc and rolled up, hard cooked eggs in various ways (sliced up, over cream cheese with either briny olives or capers is really nice), things like that. Really, I rely on leftovers and having decent produce around.

I sometimes make up a rice dish with veggies and beans or meat in one pot. Or, if I have a little more time, I'll fry up potatoes, onions, garlic and other vegetables to make a hash, with or without meat.

It is rare for us to have snacks in between meals. I'm usually trying to push water on the children at that point. Occasionally, though, we will have celery spread with nut butter (raisins optional), dried fruit, fresh fruit, sliced up cucumbers, peppers, tomatoes, cheese sticks (I don't buy the individually wrapped ones, I just cut up a block of cheese into sticks), walnuts which we crack and eat. If you put enough of those together, it can be lunch.
 
Oh, today's lunch was a kind of quesadilla/leftover fusion. I took corn tortillas, spread one with cream cheese, laid some torn up smoked chicken from the chicken I bought at the farmer's market (I want to join your farmer's market report again!) on top and spooned some salsa over that. Topped with a second corn tortilla, fried on both sides on medium high heat, served with guacamole, cucumber chips, dried cherries.

This means that we are using the smoked chicken for three meals, dinner last night, the lunch today and I will be making a chicken and bean stew with the carcass in a week or so (putting the carcass in the freezer).
 
So glad you're back to posting....
I'm trying the sliced eggs with capers... cool.
I've heard capers are good if you broil them to crispy, but I haven't tried it yet...
 
Post a Comment

Links to this post:

Create a Link



<< Home

This page is powered by Blogger. Isn't yours?