Sunday, August 16, 2009
Menu Plan: August 16 - August 22
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!
Breakfast: Berry Yogurt Smoothies, Fried Eggs, Cantaloupe
Dinner: Smoked Chicken Salad with New Potatoes, Watermelon
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
Breakfast: Oatmeal, Sliced Nectarines
Dinner: Torteggas (with corn tortillas, because that is what we have), Watermelon
Breakfast: Toad in the Hole, Apricots from our tree!
Dinner: Claudia's Chicken & Rice, Salad
Breakfast: Spinach & Egg Omelets, Apricots
Dinner: Pineapple Fried Rice, Garlic Green Beans, Watermelon
Breakfast: Berry Pancakes & Maple Syrup, Sausage Patties
Dinner: Fair Food!
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.
Ground pork (we mix in the seasonings for sausage)
All Herbs & Spices
Frank's Chile Lime Hot Sauce
Whole Wheat Flour
Cellini Runner Beans
Steel Cut Oats
Canned Diced Tomatoes
Apricots from our tree
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.
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).
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...