Menu: Week of 8/14/11

Standard
I liked the menu planning method I used last week, starting with a list of what I have on hand. We bought less at the store, used more stuff before it needed to be thrown out, and generally ate better. This week, I am trying to see how long I can go with food on hand, no store supplementation. I won’t last the whole week, I know, but I think I can make it through Wednesday.

First, a quick report on last week’s plan vs. reality: We ate according to plan about half the time for dinner. The pan-fried fish and grated veggies was awesome, and the kids ate it pretty well. I mean, they loved the fish, and they ate the grated veggies without complaining too much, even though there was asparagus in there, and things were mixed together, so I am calling it a success. Chili mac and risotto are always hits, so that went well. I wasn’t feeling the curry on Tuesday, though, so I just had sauteed veggies with a couple of eggs scrambled in, and Thursday devolved to microwaved packs of macaroni and soy cheese with sweet potato fries on the side–quite the starchy night. Friday, I went out with friends since the kids were at their dad’s, so I didn’t bother to make a pizza. We did okay with breakfasts and lunches, though–I only went out for lunch at work one day, and that was out with a friend anyway, so I feel pretty good about that.

This week, we are getting back to having the girl cook one night per week. How we fell out of that habit this summer, I don’t know. She is going to cook Thursday night, making a dish she has made a couple of times before. We are trying to work up some signature dishes for her, to build her confidence.

Have on hand:

  • ground beef
  • Italian sausage
  • black beans
  • spiced garbanzo beans
  • fish sticks
  • turkey burgers
  • chicken thighs
  • lentils
  • canned tuna
  • whole wheat spaghetti
  • quinoa
  • brown rice
  • chicken broth
  • baby spinach
  • potatoes
  • cereal
  • oatmeal
  • dried fruits–cherries, cranberries, pineapple
  • eggs
  • butternut squash soup
  • frozen waffles
  • various snacks: granola bars, pretzels, sweet chili rice chips, Simply Fruit fruit rollups, etc.

Garden stuff

  • greens
  • carrots
  • cucumbers
  • banana peppers
  • bell peppers
  • herbs
  • broccoli
  • japanese eggplants
  • green beans

Sunday: Since it was just me, I did goat cheese and crackers, an apple, and some ice cream

Monday: Pasta with tuna, capers and tomato, based on this recipe idea

Tuesday: Chicken panang curry, made with chicken, potatoes and carrots, plus some extra garden veggies–bell peppers, broccoli, kale, green beans if there are any out there (carrots are from the garden, too), brown rice/quinoa

Wednesday: Pasta, sausage and bean ragout, modified to fit what ingredients we have (kale subbed for spinach, red beans subbed for the white, broken spaghetti subbed for the elbow mac)

Thursday: One pot rosemary chicken with white beans

Friday: pizza

Breakfasts:

Cereal
Eggs and hash browns
Oatmeal with dried fruit
Fruit smoothies

Lunches:

Leftovers
Peanut butter sandwiches
Tuna salad sandwiches
Fruit
Snacks

Prep work on Sunday:

Took chicken out of the freezer
Started prepping garlic for  French pickled garlic
Baked oatmeal cherry cookies
Baked blueberry scones

Other prep work still to be done:

Make the French pickled garlic
Make more pickled carrots
Take hamburger out of the freezer

Grocery list, very short again:

Bread
Daiya Mozzarella
Vanilla soy milk
Pepperoni
Bananas
Orange juice
White beans
Dried rosemary

We are going to be starting with a fall planting soon, and I am looking forward to more carrots and beets, and especially more spinach. We are also going to do a big planting of garlic, because I have a lot of garlic preserving recipes I want to use, like the pickled garlic, and this garlic liqueur, made with brandy.

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