What We Ate June 18 - 24

I'm pretty careful about what we eat.  I try hard to make sure that we get nutritious balanced meals, and that we do so while staying within our budget.

Although I try to provide variety, my meal planning follows an established format, including one large-ish weekend supper from whose leftovers we derive at least a couple of meals during the week, and at least three meatless dinners.  We try to keep our portions moderate and, although we eat some sweets, our desserts lean heavily towards either fresh fruit or fruit I've canned myself.

This week I strayed a fair way from our usual routine.  Our large dinner was served on Tuesday night instead of on the weekend.  On Wednesday I cooked lunch at the office and, having eaten a large meal mid-day, wanted just a banana and a cup of tea for supper.  My husband was left to forage for himself.  We had company on Sunday and cooked a lot more food than I normally prepare.

Somehow, it seemed like a lot of food. Our tummies are 'way too full!  We're looking to lighten things up a bit in the coming week.

Here's what we ate last week:

Monday:

• Breakfast - Boiled eggs, whole wheat toast, oranges
• Supper - Chili style beans (from a tin) baked with a cheddar cornbread topping (made from this recipe), salad of tomatoes, red onions, and green beans in a honey mustard vinaigrette, snickerdoodle cookies.

Tuesday:

• Breakfast - Oatmeal and applesauce
• Supper - Roast chicken, stuffing, roasted parmesan green beans, roasted tomatoes, homemade peach ice cream

Wednesday: 

• Breakfast - Raised waffles, canned cherries
• Supper - Banana and tea for me, chicken sandwich on whole wheat bread, dill pickles, and celery sticks for my fella.

Thursday:

• Breakfast - Granola, canned peaches
• Supper - Salad of leaf lettuce, red onion, radish, celery, shredded carrot, pickled beets, quartered hard boiled eggs, and homemade ranch dressing, oranges

Friday:

• Breakfast - Apple slices, cheddar, whole wheat toast
• Supper - Scrambled eggs, homemade hash browns, sliced tomatoes, yogurt, pear butter

Saturday:

• Breakfast - Peach spice muffins topped with melted mozzarella
• Supper - New potatoes, carrots, and pork loin chops topped with sauerkraut and cooked in the slow cooker, canned pears in brown sugar syrup with ginger.

Sunday:

• Breakfast - Oatmeal and applesauce
• Supper - Slow cooker teriyaki pork, almond chicken, stir fry of carrots, bell peppers, onions, and green beans in garlic black bean sauce, steamed broccoli, vegetable spring rolls, brown rice, with individual peach, and lemon cake trifles for dessert.