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Here's what we're having this week. I'm putting all locally grown items in bold.
Breakfast:
Baked Oatmeal
Toast with Blueberry Jam
Eggs and grits
Banana Nut Pancakes
Yogurt and fruit
Lunch (will include one fruit and one veggie):
Broccoli Cheese Soup
Grilled Cheese
PB & honey
Turkey Sandwhich
Chicken Salad Sandwhich
Snacks:
Carrot and Cucumber sticks with ranch dip
Blueberry Popsicles
Smoothies (strawberries, blueberries, bananas, yogurt, orange juice)
pumpkin scones
plums
watermelon (holy cow - this is the best watermelon I've ever had!)
Hummus and pita
Supper:
*Chicken Stir Fry over rice (some of the veggies for the stir fry are local - squash, onion, and green beans for sure and possibly more, depending upon what's at the market mid week)
*Hamburgers (found a source of LOCAL GRASS FED BEEF!)on a dressed bun (tomato is also local) with new potatoes and cucumber salad
* Chicken Enchilladas, squash and zucchini, broccoli
*Pan Fried Tillapia, black beans and brown rice
*Leftover Buffet
We are also having guests for the weekend. I plan to roast two chickens. I'm going to leave one whole and we can have it as roasted chicken with side dishes. I am going to take the meat off the other chicken and dice it. Half will go into chicken salad and the other half will be mixed with BBQ sauce. These will stay in containers in the fridge for quick sandwiches.
On a side note, this weekend, I cooked up a pound of pintos in the crock pot. I love doing this - its sooooo easy - the beans soaked all day Saturday then I cooked them Saturday night. We made refried beans out of some of it and the rest was packaged in 1 cup portions for another week. I'm trying to do this every week or every other week with different kinds of beans to give us a variety ready to use. We currently have white beans, black beans, garbanzo beans and now pintos in the freezer. Yay! I'll probably have to cook more garbanzos this week as we'll use the last of it for hummus this week.
5 comments:
Hey Lori!
What kind of pita...does it have the dreaded HFCS or any other preservatives that I avoid? If not, what type and where did you buy it? Also, tell me about your baked oatmeal, if you have time.
Erin
Yum! Looks like a great menu and a great week! I LOVE roasting (and this time of year, grilling) whole chickens for the week - the leftovers are always the best and can be used in so many things!
I also love your idea of freezing beans - do they unfreeze well? We've been weaning ourselves off of canned beans and soaking and cooking them, but have kept a few cans on hand for convenience purposes/quick unexpected meals,e tc. I would suppose that the frozen beans would act in the same manner . . . thanks for the inspiration!
Best,
Sarah
Hi Sarah,
Thanks for commenting. Yes, the beans do freeze well and defrost pretty quickly. If I need them immediately, I will just put them soaking in water. It usually only takes 5-10 minutes to defrost that way.
Erin,
I posted the baked oatmeal recipe for you and I will let you know if I find any "clean" pita in the area :o) Call me if you guys are free this week :o)
Lori
Ooh, so many meal ideas. This seems to be the week for tilapia. :)
-Sea
(another meal planner at
http://www.bookofyum.com )
I loved your article! I have to say, I order all my grass fed been from La Cense in Montana. I have tried a lot of different farms, but this is the only one I haven't felt that I have to compromise flavor nor juiciness. I just love their beef. I've made the switch completely. If anyone is interested, check them out at www dot lacensebeef dot com
Thanks for the great food tips Book Lady!!
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