One of my fellow bloggers posts her weekly menu plan- in retrospect. When you're trying to get the most of your money and ensure that no food is getting wasted, you don't usually stick to a menu exactly, because it's hard to predict what leftovers you'll have and which foods will unexpectedly freeze and need to be used up, or things that apparently weren't as hardy as you were expecting and are already on their last legs. Of course, if you forage, you'll sometimes end up with food that you might not have had when you made a weekly menu plan, so of course, you'll need to adjust your meals to include everything that you have.So, here's my Weekly Menu Plan- In Retrospect.
Breakfasts were pancakes, semolina porridge, oats with milk, and eggnog.
Lunch was leftovers from supper the night before.
Last Tuesday was my shopping day at the grocery store. I had zero energy to make supper, so we had something quick and easy.
Supper: Noodles, canned beans, and salad veggies.
Wednesday
Salad with greens, sprouted wheat, tomatoes, peppers, cucumbers, feta cheese, sauted eggplant, with homemade poppyseed vinaigrette.
Thursday
Curried rice, banana peel chutney, and coconut cucumber lentil curry.
Friday
Cold beet borsht with toppings- boiled potatoes, dill, cucumber, hard boiled eggs, and rosemary potatoes and terriyaki chicken.
Saturday
Eggplant tomato and pepper salad, roasted eggplant salad, homemade olives, macaroni salad, onion soup, and honey mustard chef salad.
Sunday
Patties made from leftover semolina porridge, eggs, banana peels, peppers, eggplants, fried onions and mushrooms, and feta cheese. This was eaten with a homemade blue cheese dressing.
Monday
Minestrone soup
What did you eat this past week?
Linking up with Menu Plan Monday.