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  • Our Menu Plan This Week

  • Menu Plans

    Elliott enjoying some (melted) homemade berry ice cream!

    Breakfast:

    Yogurt, Fruit, Granola
    Homemade Oatmeal, Fruit
    Cereal, Fruit

    Lunch:

    Picnic Lunch
    Grilled Chicken Salad
    Over-Easy Eggs, Fruit x2
    Leftovers x2
    Freebie – whatever sounds good!

    Dinner:

    Homemade Beef Tacos
    Polynesian Chicken, Brown Rice, Broccoli
    Chicken Stir-Fry
    Thin Crust Pizza
    Dinner Out
    Crockpot Minestrone Soup
    Grilled Lemon Chicken, Couscous, Corn on the Cob

    Dessert/Snacks:

    Fruit
    Peach Crisp
    Rice Cakes
    Homemade Granola Bars
    Homemade Hummus, Carrot & Green Pepper Sticks

    What’s on your menu this week?

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    Posted By: on August 6, 2012 Filed Under: Easy Recipes 
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    12 Responses to »
    Our Menu Plan This Week

    1. Cassie says:
      August 9, 2012 at 9:46 PM

      Nicole: I do and will be posting it soon!

      Reply
    2. Nicole says:
      August 8, 2012 at 2:31 PM

      Polynesian Chicken sounds yummy! Do you have a recipe for it?
      Thanks!

      Reply
    3. BigDog says:
      August 7, 2012 at 5:39 PM

      This week is a ‘let’s eat up the stuff in the freezer and pantry’ kind of meal plan for us lol. I’m gonna make smoothie pops with last years frozen berries to make room for this years berry pickin haul! Saskatoon pie is definitely a possibility this week! Also going to be doing a lot with overripe bananas that we didn’t get to eat up while camping this past weekend–made 2 loaves of banana bread so far and have a pile more to use up!

      Reply
    4. Cassie says:
      August 7, 2012 at 12:58 PM

      Thanks for the recipe ideas! Can’t wait to try some.

      Reply
    5. It Works-Wraps By Monique says:
      August 7, 2012 at 11:39 AM

      I used to think rice cakes were healthy but was told that they have alot of sugar in them- this may be the ones with seasonings only.Just a heads up!

      Reply
    6. teachermum says:
      August 6, 2012 at 10:47 PM

      Betty, I’m in SW Ontario too, though corn has been reliably here at the stands about two weeks. I always cook a dozen, but most days there’s nothing left to cut off and save! And one of the 4 of us doesn’t even like corn…

      The little farm down the road from us said they will have no peaches, pears, plums or apples this year. So sad. But we were at the market on Saturday morning and there were peaches, one new variety of apples, plums a plenty. Most of those may have come from Leamington rather than Niagara but there are some around here. My parents’ neighbour’s pear tree, which is usually heavily laden, has not one single blossom/fruit this year-so sad.

      Melanie, that looks delicious and I actually have everything here except the green onions and I’m quite sure chives from the garden will substitute just fine. I’m adding that one to the salad night dinner!

      Reply
    7. Betty says:
      August 6, 2012 at 5:39 PM

      @ teachermum: sweet corn has been selling for the last 3 weeks here in S.W. Ontario. If corn farmers are having a tough time with no rain, you sure can’t tell @ the farmer’s stand!!! ($5. for a baker’s dozen). Once that is over, it’ll be on to elderberries, seedless watermelon, etc. I love this time of year. They are talking about vegetables (especially corn) being very expensive this year to due drought conditions in U.S. & Canada so since the sweet corn is a pretty good deal, I usually cook extra cobs & then take a knife & slice kernels off down the sides to throw in freezer bags to freeze for the winter months. Because corn syrup is made from corn, newstpapers are reporting that sugar, corn syrup, etc. that they also will go up in price big time. back to school sales will be on soon, so I’ll probably stock cupboards & freezer for winter months with hopefully some decent sale prices (already got kraft peanut butter half price a few weeks ago; now on to the other stuff we’ll need)

      Reply
    8. Melanie says:
      August 6, 2012 at 1:25 PM

      This is my new recent favourite! :)

      Thai Fried Quinoa

      Ingredients:
      1 cup quinoa, rinsed and drained
      1 cup lite coconut milk
      1 cup chicken broth
      2 green onions, chopped
      1 Tablespoon microplaned or minced ginger
      2 teaspoons minced garlic
      1 cup frozen peas
      1-8oz can pineapple tidbits, drained
      1/4 cup cilantro, chopped
      2 eggs
      2 Tablespoons soy sauce
      juice of half a lime
      chopped peanuts (optional)

      Directions:
      1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.

      2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.

      3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.

      4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.

      5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

      Reply
    9. teachermum says:
      August 6, 2012 at 1:18 PM

      Tara,
      Love that idea, except for the raisins, won’t fly here!

      Reply
    10. teachermum says:
      August 6, 2012 at 1:17 PM

      Betty, corn on the cob season perhaps? We’ll be doing the same! We don’t eat it any other time of the year.

      Tonight: corn on the cob, new red potaotes, chicken on the grill, sliced cucs.
      Tues: broccoli, tomato, tuna pasta salad, fresh fruit
      Wed: potato salad, cabbage salad, quinoi/chickpea salad, bean salad, cold ham
      Thurs: hamburgers, corn on the cob
      Fri: BLTs, fresh fruit
      Sat: hummus, pitas, fresh veggies, dip, fresh fruit
      Sun: leftover buffet OR steak, corn on the cob, steamed broccoli

      Reply
    11. Tara says:
      August 6, 2012 at 1:07 PM

      I love making cold couscous or quinoa salad…. I call it “leftovers salad” because I put in all the left over veggies and proteins I have in my house.

      Make the quinoa or couscous as directed on the box and then while it’s still hot add about a 1/4 cup of your choice of salad dressing. Dice up veggies and protein into small bits and when couscous/quinoa is cooled add the other ingredients and another 1/4 cup of salad dressing. Add salt and pepper or other spices to your liking.

      I also make this with rice sometimes. The flavoured rice packs work great as you don’t really need to add salad dressing (or sometimes just a tad).

      It stays great in the fridge for a long time and tastes even better as time goes on.

      I use peppers, onions, carrots, zuccini, cheese, lunch meats, left over meats, olives, raisins etc.

      Reply
    12. Betty says:
      August 6, 2012 at 11:02 AM

      Breakfast & lunch: everyone gets their own
      Mon. Supper: Black forest ham sandwiches with corn on the cob
      Tues.: Haddock, baked potato, corn on the cob
      Wed.: Hamburgers & corn on the cob
      Thurs.: spaghetti
      Fri.: soup
      Sat.: Steak, fried mushrooms & dinner roll
      Sun.: roast beef, mashed potatoes, gravy, veggies

      Reply

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