This week's supper menu...

... posted over here.

This week's supper menu...

... posted over here.

This week's supper menu...

... over here.

a supper menu...

...over here.

This week's meal menu...

... can be found here.

This week's supper menu

Posted here.

Our new summer menu

alternate title: the patio's finished, the new BBQ is working, and soccer is over! Yippee!

Mondays: Still pasta and pesto, as per popular request. I'm good with that because it's easy, quick, and on Mondays I usually do some baking for the week, so don't much feel like making a big dinner ;-) We'll be making less pasta, though, and filling up on fresh salad!

Tuesdays: Baked fish, so unfortunately the oven needs to be on. While it's on anyway, I'll make Gracie's favourite roasted herbed potatoes, and we'll have a steamed farm-fresh veggie (or two! or three!) on the side.

Wednesdays: Chicken of some sort. Depending on what is the best deal, we'll either roast a whole chicken in the crockpot (with potatoes or rice on the side and a steamed veggie) or boil pieces to make shredded Thai chicken. I'll keep some of the pasta separate for the girls (who don't like Thai food) and make them a cold pasta and veggie salad. If by some miracle the boneless/ skinless chicken breasts are on sale, Hubby can BBQ them and those who want to can have them on a bun- I'll make a salad to go with. Any leftovers can be added to tomorrow's salad, and I'll (of course) make broth.

Thursdays: Beans still. We'll either have a Big Salad or bread salad with some chickpeas, burritos, or one of these soups if it's rainy or cool.

Fridays: Eggs still- probably quiche loaded with yummy farm-fresh veggies.

Saturdays: BBQ- the classic burger, with salad on the side.

Sundays: During cool weather, this is usually our 'roast' night, but from now until the snow flies, it'll be BBQ! Sausages on a bun is a favourite (with the almost ever-present salad ;-), and makes easy leftovers for Hubby's lunch on Monday. Leftovers can also be chopped and added to Monday's pesto pasta.

And that's it! It's been a real blessing planning out these seasonal menus- one less thing to worry about each week ;-)

Late spring menu

Rather than post weekly menus that vary so little, I'll post seasonally (which is how I cook and how we eat). We tend to repeat meals in about six-week cycles that suit the weather and what is in season.

This is our menu until the middle of July when Baby will be finished with soccer, Hubby will have our new patio finished so that we can bar-b-que, and the farmer's market will be brimming with Good Things to Eat.

Mondays (soccer night)- whole wheat pasta with basil pesto and parmesan

Tuesdays- fish (either baked fillets with a sprinkle of whole wheat breadcrumbs and herbs or homemade cakes), roasted herbed potatoes, and a vegetable (this week- fresh asparagus!)

Wednesdays (soccer night)- Baby's Birthday Supper

Thursdays- beans (potato and bean bake, bread salad with chickpeas, tomatoes and feta, or one of these soups if it's rainy or cool)

Fridays- eggs (either quiche, egg salad sandwiches, fried egg sandwiches, sunny-side-up, or omelettes) with a side veggie

Saturdays- either Hubby will make his famous calzones, or I'll make all natural sausages with potatoes and a side veggie

Sundays- roast beef, chicken, or pork with brown rice, risotto or potatoes and a veggie

Cleaning-out-the-pantry menu

Spring cleaning time is almost here (yay!), so I'll be trying to use up what we already have on hand in the pantry/ freezer/ fridge over the next week or two, only buying what is absolutely necessary.

First, for the inventory (only looking at supper ingredients):

In the freezer

package of cod fillets
4 3 pkgs. naturally smoked, low-sodium bacon (it was on sale 1/2 price!)
pkg. chopped spinach
bag large peeled, uncooked shrimp
2 pkgs. hashbrowns
container of all-natural Italian sausages (bought on sale for 1/2 price, cooked and then frozen- about 10-12?)
various full and 1/2 pkgs. veggies (stew mix, peas, green beans, brussel sprouts)


In the fridge

small container of left-over homemade creamy corn
various cheeses (cheddar, cottage, mozzarella, goat, cream, parmesan)
plain yogurt
eggs
1/4 jar chopped garlic in oil
almost-full jar yeast
all of the standard condiments and a variety of homemade (by my m-i-l) jellies, chutneys, sauces

In the pantry

small bag potatoes
3 onions
organic broth cubes (beef, chicken, vegetable, onion)
3 2 jars salsa
can each of red and white kidney beans
can chopped tomatoes
jar Tikka Masala sauce
can salmon
can tuna
can brown beans
18 17 cans tomato soup (we bought a case for 1/2 price)
2 1 cartons unsweetened almond milk
small pkg. bulgur
package homemade dried spaghetti
1/2 pkg. "soup" pasta
brown rice
arborio rice
bag baked corn chips
whole wheat flour
every spice and dried herb known to man
various oils and vinegars


And now for some supper ideas with the goal in mind of using up as much as possible, and purchasing as little as possible (therefore not as much variety as usual). We won't necessarily be eating them in this order, but I have enough options for two full weeks:

Items in red need to be purchased

1. fish cakes, dairy-free scalloped potatoes, froz. veg.
2. minestrone soup, homemade bread
3. Dublin coddle (potatoes)
4. shrimp stir-fry (mushrooms)
5. cheater chowder (salmon and corn)
6. spaghetti with creamy tuna and pea sauce
7. stir-fried sausage and onions, risotto, froz. veg.
8. burritos (whole wheat wraps)
9. quiche
10. eggs, hashbrowns, bacon, froz. veg
11. potato bake with sausage instead of beans
12. nachos, raw veg. (carrots, cucumbers)
13. Tikka Masala chicken over rice, veg. (whatever free-range, grain-fed chicken is the better deal)
14. eggs and mushroom soup on toast, raw veg.

So, with only purchasing five additional items, we'll be eating like kings (and queens), with some pantry items left over. Between veggie soups for lunches, tabouleh and chips-and-salsa snacks, I think we'll succeed at clearing out the old to make way for the new. How much longer 'til market season??


p. s. I'll be posting additional recipes as I have time, leave me a comment if there is a particular one you would like first ;-)

St. Patrick's Day menu

Breakfast:

Irish oatmeal and cream

Second Breakfast:

Dublin Coddle (without the carrots)

Afternoon nibblies:

Irish oatmeal cookies

Supper:

- Green salad (baby spinach, avacado, green onions, cucumber, green peppers, green herbed vinigrette)
- Spinach pasta with pesto
- Breadsticks in shape of shamrocks plastered with dried parsley instead of sugar

Dessert:

Chocolate brownies with icing sugar-stenciled clover on top
Irish cream coffee for Hubby and I

Snack to accompany watching Hockey Night in Canada (Go Sens!):

Potato chips
and finish off the cookies
and nice strong tea

Healthy meals week of Jan. 21- 27

Originally posted here.

Healthy meals week of Jan. 14- 20

Originally posted here.

Another roasting day, so here's how we are coping without cooking:

Originally posted here.