BruiseBlue (bruiseblue) wrote in healthfood_porn,
BruiseBlue
bruiseblue
healthfood_porn

Menu Plan June 17 - 23

My first attempt at this - please advise if I'm not doing this according to community standards!

Breakfast at my house (of two adults) is usually cereal and fruit, yogurt, and the occasional scambled egg on toast. Lunch is usually carried to work in the form of leftovers, or failing that, peanut butter sandwiches on multigrain bread, veggie sticks, yogurt, granola bars (homemade if I make time), cheese and crackers, or whatever looks good about the fridge and pantry.

We favour quick meals, for which I can prep on the weekends. I do go all out for dinner parties, and love to cook -- just not after a long day at work. We spend $120/week on groceries, but that includes cat food and supplies, toiletries, cleaning stuff, paper goods, medications, etc. About $40/week is spent in the produce department, and $10/week at the bakery. I maintain a well stocked pantry, as well, of baking stuff and spices, but also staples such as pasta, rice, noodles, etc. I try and make as much of my own dressings, sauces and flavourings as possible, but will rely sometimes on pre-cut veggies, pre-washed salads, and other such timesavers. I pick my battles, knowing I can't possibly do everything, so I cheat in ways I find acceptable.

Dinners:

Friday: Grocery shopping night, restaurant dinner

Saturday: Beef and Broccoli over noodles (for husband) and brown rice (for me - I keep a stash of cooked rice in the freezer).

Sunday: Pasta with Asparagus (Pasta, asparagus, olive oil, parmesan cheese). Salad.

Monday: Mixed baby greens salad with warm wild mushrooms and chevre (balsamic dressing).

Tuesday: Chicken and/or black bean quesadillas w/ tomato salsa. Veggie sticks (peppers, carrots, celery, fennel).

Wednesday: Pizza (homemade dough, simple tomato sauce, mozzarella cheese, mushrooms, spinach and black olives. Salad. I always use the dough recipe from Mark Bittman's How to Cook Everything (the whole wheat variation). It always turns out perfectly with a minimum of fuss.

Thursday: Red lentil soup with spinach (curry flavour), salad.

Treats, which I make on the weekend when I have time to play in the kitchen: Peanut butter bars from the Rebar cookbook, Chocolate Chip cookies for hubby (who works hard and deserves a treat, even if he won't embrace the whole natural foods thing, and I'll eat them warm from the oven), chocolate cake for a friend's birthday party (with cherries, whipped cream, and chocolate curls), and banana-chip granola bars (adapted from the Whole Foods for the Whole Family cookbook, and suitable for lunches).

With my bountiful pantry in place, and having been to the organic market yesterday, our shopping list looks like this:

Strawberries, Salad mix, melon, garlic, wild mushrooms, tomatoes, crimini mushrooms, milk, butter, flour torillas, mozz cheese, jack cheese, chevre, chicken for roasting, 3-4 black olives from the deli, kosher salt, almonds for snacking, bran flakes, curry powder, bottled water, frozen spinach, fresh spinach, salsa, dish soap, kitchen sponge, allergy meds, and cat food. On Sunday we'll get bread from the bakery, and possibly a treat as well. I'll prep the veggies and roast the chicken and make the pizza dough on the weekend, so that dinner prep is always under half an hour. I'll probably make the soup in advance too, even though it's only about half an hour as-is.
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