2 Weeks of Menu Ideas

 Posted by on July 27, 2012  Add comments  Tagged with: ,
Jul 272012

After I posted about my dinner diary, a reader emailed to ask if I would mind sharing our menus, because (like most of us at some point or another), she’s been lacking dinner inspiration for awhile, and needs a boost.

I’m happy to do this, but since my diary (until now) has only consisted of supper entries, I enlisted the help of my family members to  remember our breakfasts, lunches, and snacks for the last two weeks as well. If you’re joining us in our scrimping and saving, I hope this helps you get your menu mojo back.

Oatmeal with raisins
Waffles with strawberries
Scrambled eggs, toast
Bagels with cream cheese and jelly, clementines
Cereal, bananas
Pancakes, turkey bacon
Egg sandwiches (fried egg and slice of cheese on toasted English muffin)
Peanut butter and jelly toast, bananas
Breakfast burritos (scrambled eggs, cheese, salsa, in a flour tortilla)
Chocolate chip pancakes
Poached eggs, English muffins
Toaster Strudel, yogurt
Smoothies, cinnamon toast
Crepes with cream cheese and fruit, turkey sausage

Pancakes and crepes are from scratch
We eat old-fashioned rolled oats, and whole wheat bread
Fruit is seasonal – this time of year, usually bananas, strawberries, clementines, and any berries that are on sale
We buy organic only for produce on the dirty dozen list – this has been shown to cut pesticide consumption by 80%

Almost always supper leftovers
Choice of grilled cheese or peanut butter
Flatbread sandwiches (turkey ham and cheese, or homemade hummus and veggie)

Flatbread is whole wheat, store bought (Aldi)

Porcupine meatballs, mashed potatoes, cucumber salad
Pizza at Familypalooza
Spaghetti with marinara, romaine salad
Familypalooza cookout
Grilled sirloin steaks, veggie platter with homemade Greek yogurt dip, baked beans
Fancy chicken, homemade yellow rice, broccoli with homemade cheese sauce
Salisbury steaks with gravy, egg noodles, sweet corn,
Cheesy vegetable soup (this was leftover wizardry to use up leftover cheese sauce, leftovers from the veggie tray, 2 leftover ears of corn, half an onion, and the homemade chicken stock I saved after cooking the fancy chicken)
Greek pasta salad, gyro burgers in pita pockets, homemade tzatziki
Turkey tenderloin, butternut squash casserole, mixed veggies
Enchilada casserole made with a can of fat-free refried beans, half a pound of ground beef, and half a jar of salsa (which I put in the blender with a small can of tomato sauce, and some taco seasoning, to use up leftovers and avoid a trip to the store for enchilada sauce), homemade Spanish rice

Tonight’s menu:
Homemade flatbread pizzas –  tomato, spinach, feta, and carmelized onion for us, seasoned ground beef (the other half pound from yesterday) and cheese for the kids

Romaine lettuce, carrots, and celery were Earthbound Farm organic from Target. The veggie tray also included broccoli and cauliflower, which were not organic. Other veggies, including sweet corn, tomatoes, cucumbers, and onions, were locally grown, and purchased at farmer’s markets or roadside produce stands.  Squash was mashed and frozen – our last package in the freezer from last fall – and was given to us by a friend who grew it in his garden.
Beef meals were made from the quarter of local beef we purchased last October.
All other protein foods were purchased in accordance with my $2/pound rule

Snacks and desserts
Homemade brownies
String cheese
Strawberries with chocolate syrup
Whole grain crackers (Triscuit) with cheese spread (generic – similar to Laughing Cow)
Celery with peanut butter
Granola bars
Homemade cranberry white chocolate oatmeal cookies

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