Sunday, October 25, 2009
Menu Plan: October 25 - October 31 Bean Challenge
This week I am trying to make our dinners primarily out of beans and rice or other accompaniments. We are not trying to live as though we were in poverty this week, but to try to make the bulk of our dinners out of simple foods that are the basis of most cultures' diet, usually because of a limited budget for or access to meats. Aside from this, I am still trying to cook largely out of our freezer and pantry. In addition, my goal was to maintain our normal fasting days, so Wednesdays and Fridays will still be completely meatless, even though the rest of the days of the week will be largely based in non-meat protein. I will be trying to remake meals into other meals as much as possible in an attempt to do this as frugally as possible. I know of at least two people who will be joining me this week in this challenge.
If you are interested in trying this with us as well, please take a look at the guidelines and link to your post on Mr. Linky (found at the bottom of this post) or leave a comment in the comments. Please check back and share a little about your experience, challenges and successes, with this experiment. I will be trying this in various ways over the next few months, one week a month, both as an attempt to save on our budget and to have some solidarity with those who are not able to make as many choices about what they put in their mouths as we are.
I began by cooking up a large quantity of pinto beans. I will be using them for most of our meals this week, with one exception.
Breakfast: Toasted Whole Wheat Cinnamon Raisin Bagels with Butter, Leftover Apple Pie from Church Supper, Milk, Coffee
Dinner: Pinto Beans, Bacon, Onions, Peppers, Celery and Greens, Rice, Watermelon
Breakfast: Poblano, Chorizo and Cheese Scramble, Sliced Plums, Milk, Coffee
Dinner: Ham & Bean Soup (from freezer), Herbed Buttermilk Biscuits
Breakfast: Cracked Wheat Cereal with Yogurt and Pear Sauce, Milk, Coffee
Dinner: Bean, & Rice Tacos From Sunday's Leftovers, Watermelon
Breakfast: Kamut Toast with Feta, Za'atar and Olive Oil, Sliced Pears, Mint Tea
Dinner: Torteggas with Sliced Tomatoes (because we don't have salad greens) and Pinto Beans, Watermelon
Breakfast: Bean & Chorizo Chilaquiles, Riesling Grape Juice
Dinner: Mexican "Pizza" with Mashed Beans, Salsa & Seasoned Ground Beef* (from our freezer), Watermelon
Breakfast: Fried Eggs and Whole Wheat Toast, Sliced Plums, Milk, Coffee
Dinner: Bean & Pepper Quesadillas, Watermelon
Breakfast: Blueberry Pancakes with Maple Syrup, Scrambled Eggs, Milk, Coffee
Dinner: Taco Soup, Candy from Harvest Party
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.
Cooked Ground Beef
Roasted, Peeled & Sliced Poblanos
Pizza Dough (I made up enough for six pizzas a few weeks ago and froze the extras)
Milk (& Cream from the Top)
Riesling Grape Juice
All Herbs & Spices
Hard White Wheat Berries
Soft White Wheat Berries
Homemade Tortillas (yes, I made them finally!)
Looks like you have a yummy week planned.
Have a great Halloween or Harvest Festival!
Monday, seven bean soup. Leftover soup for lunch on Tuesday. Tuesday night: black beans and chicken with salsa in the crockpot, served with tortillas and broccoli. Wednesday: kids having leftovers from last night. J and I are having a mezze of sorts with homemade hummus (chickpeas count as beans, right?) roasted eggplant and peppers (from the reduced price grocery bin) and some greek yogurt with pitas which I need to make this afternoon.
I've already had to change a meal plan this week, but I still used the beans. Tonight we had vegetables Jalfrezi with rice instead of the torteggas because we were unexpectedly low on eggs.
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