Here's my plan for the work week this week. There are no lunches included because we usually eat lunch separately, availing ourselves of the opportunity to use up left-overs.
I may well break from this plan along the way if I have food to use up, or if unforeseen scheduling changes arise, but it's a start.
Want to see how I do with sticking to the plan? I share a "What's for Supper" post on my Facebook page Monday through Friday, usually between two and three, Pacific time.
Want to play along? Share your menu plan in the comments below this post on Facebook, or join our conversation there on weekday afternoons.
Here's my plan for this week:
Monday, June 16:
Breakfast - Red River cereal, bananas
Supper - Rajma Chawal (one of my favourite Indian bean dishes), brown basmati rice, a salad of romaine, celery, cucumber, and shredded carrot with blushing beet salad dressing. Orange and banana smoothies for dessert.
Here’s the recipe for the Rajma Chawal:
and here’s the recipe for the salad dressing: http://auntbbudget.blogspot.ca/2013/03/blushing-beet-salad-dressing.html
Tuesday, June 17:
Breakfast – Homemade yogurt with stewed rhubarb stirred in, topped with homemade granola
Here’s how I make my yogurt:
Supper – Patties made from Sunday’s leftover Rajma Chawal and rice, with sautéed onions and sweet bell pepper mixed in, served in homemade whole wheat pitas, with some of the previous night’s salad and salad dressing tucked in too. A cold plate of carrots, celery, bell pepper, and pickles. Home canned peaches for dessert.
Wednesday, June 18:
Breakfast- Boiled eggs, whole wheat toast, applesauce
Here’s my recipe for whole wheat bread: http://auntbbudget.blogspot.ca/2012/01/whole-wheat-bread.html
Supper - Homemade gnocchi with herb plantain and sunflower seed pesto. (Not the banana family plantain but the wild herb I forage while out on my walks. I’ve pasted an explanatory link below.) Fresh tomato wedges, a salad of grated carrot, thinly sliced celery, and red onion, with a red wine vinaigrette. Homemade orange sorbet.
Click here to read about herb plantain: http://www.prairielandherbs.com/plantain.htm
Thursday, June 19:
Breakfast – Oatmeal and applesauce
Supper - Hamburger steaks with onion gravy, mashed potatoes, roasted golden beets and carrots, steamed peas. Grapes.
Friday, June 20:
Breakfast – Home canned plums, applesauce bran muffins.
Here’s the link for the muffins:
Supper - A soup made from the leftover hamburger steak, leftover gravy, homemade vegetable stock, leftover peas and carrots, and barley. Cheese toast on home made whole wheat bread. Fresh strawberries macerated in a little sugar and lemon juice, topped with a dollop of whipped cream.
Here’s how I make my stock: