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!

• Sunday
  Breakfast: Berry Yogurt Smoothies, Fried Eggs, Cantaloupe
  Dinner: Smoked Chicken Salad with New Potatoes, Watermelon


• Monday
  Breakfast: Scrambled Eggs with Sausage
  Dinner: Crock Pot Spareribs and Beans, Pea & Potato Salad, Roasted Corn, Watermelon


• Tuesday Jerome's birthday!
  Breakfast: Warm Rice Pudding with Raisins and Cinnamon
  Dinner: Pizza & French Fries (take out from a great wood fired pizza place), Salad, Chocolate Cake


• Wednesday
  Breakfast: Oatmeal, Sliced Nectarines
  Dinner: Torteggas (with corn tortillas, because that is what we have), Watermelon


• Thursday
  Breakfast: Toad in the Hole, Apricots from our tree!
  Dinner: Claudia's Chicken & Rice, Salad


• Friday
  Breakfast: Spinach & Egg Omelets, Apricots
  Dinner: Pineapple Fried Rice, Garlic Green Beans, Watermelon


• Saturday
  Breakfast: Berry Pancakes & Maple Syrup, Sausage Patties
  Dinner: Fair Food!

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: Family, Homemaking, Menu Plans, Tales from the Kitchen