Monday menu planning with the Organizing JunkieThe week got off to a rough start. I’m going to dart out for a few fresh supplies this week, but there’s no plan to actually *buy groceries* like we normally do. I’ve been very impressed by Saucy Apron, who went a whole month without buying groceries! While I’m not trying to repeat her triumph, I am trying once more to eat down my fridge/freezer/pantry before buying more. Beacuse this week will be spent using up leftovers, I don’t have many recipes to share. Next week I’ll go back to trying to use up what I have before buying more. So, here’s the plan. Lets hope it survives confrontation with my life, such as it is.

Sunday
22
Take out
After a day of chores and visitors, there was no energy left to make food. Lunch was a bowl of reheated chili and dinner was takeout. Yummy. Yummy. Take out.

Monday
26
Chicken with Provencal Sauce, steamed wild rice, steamed green beans, and banana bread for desert.
It’s a very simple saute recipe that comes together by the time the rice is done. It makes very little sauce, but it’s well worth it. The wild rice in my pantry is the last cup from a much larger bag.

Breakfast: steel cut oats, dried cranberries & cinnamon.
Lunch: Heat and serve basil chicken with broccoli & pasta
Snacks: Crackers, 1 red bell pepper, 2 tablespoons hummus

We have dying bananas, and so I should make banana bread. My preference is to use Rick Gallop’s banana bread which includes flax seed, wheat germ, and no sugar. Mmmm banana bread sandwiches with peanut butter for breakfast!

Tuesday
27
Steak sandwiches with cheese and salad
This is one of my favourite fast meals. I don’t really have a recipe for it. Served on good crusty bread, the sandwich meat is quick fried and served with slightly melted cheese. The salad, topped with a bitter vinagrette is also a family favourite – this time using up some of the walnuts stored in my pantry along with my dwindling supply of red wine vinegar.

Breakfast: steel cut oats, dried cranberries & cinnamon.
Lunch: Pork (leftovers) with fermented black bean sauce (tiny jar), steamed wild rice, steamed green beans.
Snacks: banana bread, 1 red bell pepper, 2 tablespoons hummus

Wednesday
28
Hosin chicken breasts, BBQ potatoes and green salad
The Hosin sauce is low-sodium and is one of the many little bottles in my fridge. The breast marinade in the sauce and then are barbecued until done. The potatoes are the last of the summer harvest from the farmer’s market and cook quickly. The salad will be topped with herbs, croutons (the last of my supply) and bottled dressing (of which I have lots).

Breakfast: Toasted banana bread with peanut butter
Lunch: Steak sandwich with cheese, salad
Snacks: fruit, 1 red bell pepper, 2 tablespoons hummus

Thursday
29
Meatloaf with creamed sauce, polenta, steamed vegetables and cookies for desert!
The cream sauce is new, but the meatloaf is not. I made Bittman’s meatloaf a while back and froze the extra. I’ll serve it up over polenta with steamed vegetables and top it with a creamy herb sauce. Should make for a fairly quick and easy dinner.

I’m making cookies tonight. One batch will be (mostly) wheat free to feed to a friend with a wheat allergy (and to get rid of my barley flour); while the other batch will be made with a mix of whole wheat and white flour. I’m thinking of making either peanut butter or oatmeal cookies. Hrm. Peanut butter oatmeal?

Breakfast: Toasted banana bread with peanut butter
Lunch: Hosin chicken breasts, BBQ potatoes and green salad
Snacks: fruit, cottage cheese & crackers

Friday
30
Leftover beef barley soup
I made this for last Thursday’s crowd and threw the leftovers into the freezer. It will be tonight’s dinner for up to 6 people. I’ll fry an onion and some celery to go into the mix, and thin it a bit with some broth before serving. Now, if someone brings bread — it should make a delicious meal.

Breakfast: Toasted banana bread with peanut butter
Lunch: Meatloaf with creamed sauce, polenta, steamed vegetables
Snacks: cottage cheese & crackers, fruit

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