Wednesday 13 June 2012

What We Ate, May 28 - June 10

I realized this morning that I haven't posted one of these for a couple of weeks.  Oops!

We've been going through some adjustments in how we plan and prepare our meals; working around my new office hours.  I'm thinking more about preparing ahead on weekends, and about menus that my husband can help with.  This seems to mean cooking a roast or some other dish that will provide several days worth of meals from the leftovers, and factoring in one or two additional meals that require minimal preparation.

Here's what we ate:

Monday, May 28:

Tuesday, May 29:

  • Breakfast - Whole wheat toast and peanut butter, apples
  • Supper - Vegetarian red beans and rice, steamed green beans, canned pineapple spears roasted with brown sugar and cinnamon
Wednesday, May 30:

Thursday, May 31:

  • Breakfast - Leftover red beans and rice
  • Supper - Hot dogs, oven fries, carrot and celery sticks, canned cherries
Friday, June 1:

Saturday, June 2:

Sunday, June 3:

  • Breakfast - Eggs, toast, canned pears
  • Supper - Grilled chicken breasts (marinated in orange juice and herbs), brown rice, steamed beet greens, butterscotch pudding
Monday, June 4:

  • Breakfast - Toast, cheddar cheese, apples
  • Supper - Roast pork loin, scalloped potatoes, roast carrots, steamed cabbage, upside down cake
Tuesday, June 5:

  • Breakfast - Leftover upside down cake, yogurt
  • Supper - Mac 'n' cheese made with whole wheat macaroni, three cheese sauce (cheddar, mozzarella and edam), leftover pork loin, mushrooms, and caramelized onions served with leftover roast carrots, and celery salad.
Wednesday, June 6:

Thursday, June 7:
  • Breakfast - Peanut butter, marmalade and raisin sandwiches
  • Supper - Fried eggs, Fried leftover pork roast, veggie hash, canned peaches
Friday, June 8:
  • Breakfast - Broiled oranges topped with brown sugar and cinnamon, yogurt
  • Supper - The last of the pork loin, cubed and baked in thick teriyaki sauce, vegetable spring rolls, rice noodles cooked in chicken ginger broth with shredded carrots and green onions, canned pears in brown sugar syrup with ginger
Saturday, June 9:
  • Breakfast - Eggs, toast, apples
  • Supper - Carrot sticks, celery sticks, and radishes with french onion dip, multigrain crackers, brie, oranges   
Sunday, June 10:
  • Breakfast - Gingerbread and applesauce
  • Supper - Pot roast, caramelized onion gravy, boiled potatoes, steamed corn and carrots, peas, canned cherries


Angie's Recipes said...

Tomato salad and cheese toasts are mouthwatering!

Aunt B said...

We sure enjoyed them! :)

Velva said...

I have been thinking about pancakes lately-funny, I should see this post. I have no rhubarb but have some other wholesome ingredients.

Thanks for sharing.


Aunt B said...

Thanks for stopping by to check out the post Velva. :) The pancake recipe can be made with applesauce or any thick fruit puree, or it can be made with pumpkin or squash puree or even mashed carrots. If using pumpkin, squash, or carrots, omit the baking soda and add increase the quantity of baking powder to compensate. Enjoy.