Monday, September 23, 2013

Menu Plan Monday #24

Autumn is in full swing here....we have changing leaves, the rain has started, and the temperatures are starting to get cooler. I am super excited, Autumn may not be my favourite season, but it sure is a close second. Living in a place that actually has dipping temperatures, a feature (like rain) that signals the season change, makes it all that much more magical. Here are some photos from last Autumn....

I'm not photographer and all of those were taken with my plain ol' iPhone camera, but those are a small selection of my favourites! Another favourite thing is planning my menu around amazing delicious fall squashes. I love, love, love sweet stuff so having the sweet squashes will be so tasty! We are also gearing up for October Unprocessed 2013! 

October Unprocessed 2013

As a familial whole we are about 70% unprocessed, but for this month we will all go all in and do 100% unprocessed. Luckily I have a health conscious teenager so she is on board, the husband, well we'll see. I think if he can do at least 80% unprocessed I've made some progress! Anyway....on to what you came here for....

Org Junkie
These are the fruits and veggies I am working with this week from the Farmer's Market...

Monday: Leftover cream of rice cereal from last week sweetened with honey, pear slices
Prep: None, it was already done ;)

Tuesday: Hard boiled eggs, whole wheat toast, and pear slices with cinnamon protein peanut butter for dipping
Prep: Sunday hard boil 12 eggs, make protein peanut butter :
This is the base recipe, but here is how I make it exactly:
1/2 cup PB
3/4 cup almond milk
6 tablespoons Sunwarrior raw protein powder in Vanilla
1 tsp of cinnamon
1/2 tsp vanilla extract
1 tsp raw, local honey (I am not vegan, and I reduce the sweetener because I used sweetened protein powder)
Combine all ingredients in a bowl and mix together. Store in nice jar in fridge. 
*For easy, grab & go prep store in individual mini-mason jars in the fridge.

Wednesday: Eggs, canadian bacon, toast
Prep: None, make fresh

Thursday: Same as Tuesday
Prep: None, will already be made

Prep: Make Sunday afternoon, doubling ingredients and store in fridge. Heat up either in pan, oven, or microwave and top with protein pb made earlier in the week.

Prep: Double recipe and freeze for breakfasts another time and lunches

Sunday: Omelette, bacon, leftover muffins or toast
Prep: None, all will be fresh, or already made

Kate: Tuna salad with Parmesan crisps
Teen: Chicken salad with walnuts
Kate: Leftovers
Teen: Leftovers in thermos
Kate: Cucumber, egg white, cheddar stacks with leftover squash
Teen: Eat out
Kate: Apple or pear 'which with a bowl of granola
Teen: Applewich with nuts, and cucumber slices
Squash soup with any leftover fruit/veggies from the week
Most likely will eat out, we are going apple picking and will be an hour away from home. I will probably pack up some leftovers to snack on.
Grilled cheese sandwiches with homemade chicken noodle soup

Monday: Baked potato bar with side salads
Prep: Make a large salad for the week and a side of cucumber relish so it's just grab and go.
Tuesday: Homemade hamburger helper with cucumber relish with corn
Prep: Pre-measure spices, cucumber relish will be made above
Wednesday: Bacon wrapped BBQ apple chicken in the crock pot with corn
Prep: None, slice everything fresh and put in crockpot
Thursday: Sweet & sour chicken with rice and corn/leftover salad
Prep: None, all will be made fresh
Friday: New Restaurant Friday: Nook 
Saturday: Fried steak pieces with baked bacon cheese fries and whatever fresh veggies I get from the market
Prep: None, all will be made fresh
Sunday: Sliders on a stick with roasted onions and whatever veggies I pick up from the farmer's market
Prep: None, all will be made fresh

That is my menu for the week...I remembered to take into account after school activities and use of our leftovers! :) 

I hope you all have a great week!!!

1 comment:

  1. I love autumn. Especially living in Vegas. We had a brutal summer this year. 117+ temps. Ugh!
    It's wonderful that we're going to have some 70s days.