Menu Planning Week 2

Well better late than never. I finally wrote down a plan for this week before bed last night. I did pretty good on last weeks plan. Not perfect but it is just a plan and a tool, if it isn't flexible, it wont' work for me!!

Last week we ended up making the Sweet Cherry Caflouti, eggs, soaked oatmeal, hotdogs, sweet corn, lots of different veggies, Pot roast, Roast Chicken, Bread, Cherry/Almond Gallette and Pickles.

This week I will start the menu plan with Saturday and tell you what we ate. Saturday we went to the Clarkston Farmer's Market and made quite the haul (and left with my wallet $85 lighter) in addition to the huge amount we got from the CSA and the few things from our own garden (see previous posts).

Saturday August 2:
Breakfast--Soaked Oatmeal (leftover)
Lunch-Hotdogs (from Markowycz in Detroit), Corn on the cob fresh from the market (Farmer Bob's--it was delicious, see my last post), Leftover braised white beans with greens and leftover quinoa bake (quinoa, tomato sauce, greens and cheese).
Dinner-Went to my in-laws to swim and ate carry out (it is summer after all).

Sunday, August 3:
Breakfast- Egg with a hole in the middle. My kids (and myself) love this. We used homemade rye bread and farm fresh eggs, Very Yum!!
Lunch-Sandwiches, some had PBJ with banana (Naturally Nutty PB) and some of us had Bologna (from Markowycz in Detroit) on homemade bread. Cucumber slices from our bounty from our CSA.
Dinner- Lasagna. The VitaSpelt lasagna noodles, homemade tomato sauce and ground beef from East River Organics in Snover, MI, veggies I added from CSA. Cheese isn't local but can't do lasagna without ricotta and fresh mozzerella (got those at Whole Foods). Corn on the cob!!

Monday, August 4:
Breakfast-Scrambled Eggs and Honeyrock Melon from the Farmer's Market
Lunch- Bologna Sandwiches, Honeyrock Melon, Cucumber Slices and leftover Quinoa Bake
Dinner- Leftover Lasagna, Salad and the last of the corn from the market

Tuesday, August 5
Breakfast- Soaked Oatmeal
Lunch- Leftovers
Dinner-Roast Chicken, Roasted Cauliflower, Teryaki Beets, Salad

Wed, August 6
Breakfast-Eggs.
Lunch (I have to pack for daughter going to camp and myself for a meeting) probably sausage, cheese, salad, fruit and nuts with dried cherries and choc chips. Boys can have whatever my mom gets them as she is babysitting
Dinner-Hot dogs and broccoli and wild rice (have to eat early to go to see Rachel's camp play)

Thursday, Aug 7
Breakfast- Carrot Spice Muffins (soak overnight and bake in morning)
Lunch-Leftovers
Dinner-Tacos/nachos

Friday, August 8
The Start of the Summer Olympics. I love the olympics (even if I am not thrilled about it being in China). So in honor of that a chinese inspired meal while we watch TV (a treat in itself to eat in front of the TV, we rarely do that).

Breakfast-Claflouti
Lunch- Leftovers
Dinner-Egg drop soup, fried rice, beef and vegetable stir fry

Miscellaneous stuff over the week:
More pickles (our cukes are starting to really produce)
Bread
Dill Dip and veggies to snack on
Zucchini Bread (we have a large one from the CSA to use up)

Well check and see how it went next week!!

Lisa