It’s been a while since I’ve posted my weekly menu. Over the summer and early fall we were overwhelmed with fresh produce. I was figuring out meals on a day to day basis using up whatever needed to be used. Now that we entering the cooler months of the year produce isn’t abundant in the same way. The last couple weeks I’ve been scrambling to make good meals. Since we don’t buy much processed food we’ve been eating a lot of hard boiled eggs and tomato pasta (made with my canned tomato). I’ve really felt the need to start making weekly menus again. It helps me ensure that our family is eating a good diversity of healthy foods.
Just as a note. The recipes linked to below are inspirations. I rarely follow recipes exactly but instead use them as a jumping-off point.
Also, you might notice that I did not include breakfast in the menu below. We normally eat oatmeal for breakfast, fortified with various fruits, nuts and other delicious things. Check out my Ode to Oatmeal Pinterest board for a few ideas on dressing up oatmeal.
|Picture courtesy of my four year old.|
make sourdough bread
lunch: Butternut squash soup and sandwiches.
lunch: Baba ganoush, nacho chips, and sliced raw veggies.
dinner: German pancake.
lunch: Hard boiled egg sandwiches.
dinner: Roasted chicken, potatoes and squash.
Make sourdough bread
lunch: Grilled cheese sandwiches.
dinner: Parsnip and Rosemary risotto.
lunch: Husband’s choice.
dinner: Lentil “meatballs” in homemade tomato sauce.