Menu Planning Monday

Wow. The response to last week's printable menu planner was way bigger than I expected! Thanks for visiting, everyone!

This week we weren't able to make it to the farmers market, and our CSA didn't include any meat, so things are a bit slim on the in-stock provisions side. Toward the end of last week we sort of fell away from following the menu plan strictly (read: I didn't bother thawing the tongue) so there are some unexpected leftovers for me to work with, and the rest I'll supplement with a quick trip to the grocery store.

This week, we have: 

• 4 eggplants
• 2 green peppers
• 2 red peppers
• 1/2 peck apples
• 1 pound roma tomatoes
• 1 pound organic slicing tomatoes
• 1 cucumber
• 8oz kale
• 2 bags lettuce/salad greens
• 1 rack ribs
• 1 beef tongue
• 2 dozen eggs
• 1 gallon raw milk
• 3 pounds dry black beans
• 1 pound almonds
• 1 turkey leg
• 2 lb yellow wax beans
• 2 onions
• 1 lb pumpkin sage linguini
• 2 yellow squash
• 1 zucchini

I know. Slim pickings compared to last week, right? I think I may run down to the market and pick up a few extra things, such as:

• Beef stew meat
• Chicken thighs
• Butternut squash

Monday: 

Lunch: Salad with lettuce, peppers, and tomato (Ingredients used: 2 bell peppers, 4oz lettuce, 1 tomato)

Dinner: Bean salad w/yellow wax beans, diced tomatoes, 1/4 diced onion, raw vinegar. Turkey soup.(Ingredients used: 2lb yellow wax beans, 1 tomato, 1/4 onion. Milk, flour, turkey leg, onion, zucchini, yellow squash.)

Leftovers: 2 servings bean salad, 2 servings soup

Tuesday:

Lunch: Turkey soup, bean salad (Ingredients used: Leftovers)

Dinner: Bible study/small group - pot luck. Contributing: Not sure, but probably a pizza. Don't judge me.

Wednesday: 

Lunch: Black bean and tomato salad with mayonnaise and chopped hard-boiled egg (Ingredients: 1/2 lb black beans, 1 tomato, 1 tbsp mayonnaise, 1/4 diced onion, 2 eggs)

Dinner: Stewed shwarma with baba ganouj and cucumber spears (Ingredients: 1 lb beef stew meat, 4 eggplants, garlic, cucumber, lemon juice, spices, 1/4 onion)

Leftovers: 4 servings baba ganouj, 2 servings shwarma

Thursday:

Lunch: Leftover shwarma and baba ganouj (Ingredients: leftovers)

Dinner: Baked chicken with steamed garlic kale (Ingredients: 2lb chicken thighs, 8 oz kale)

Leftovers: 4 servings chicken, 2 servings baba ganouj

Friday

Lunch: Chicken salad with onion and almond slivers (Ingredients: 4 servings chicken, 1/4 diced onion)

Dinner: Chili with braised tongue and black beans (Ingredients: 1 lb black beans, beef tongue, tomato, onion, frozen corn)

Leftovers: 2 servings chicken salad, 4 servings chili

Saturday

Lunch: Leftover chili, green salad (Ingredients: leftovers, lettuce)

Dinner: Leftover chicken salad, butternut squash soup (Ingredients: Leftovers, butternut squash, onion, garlic, salt, milk)

Leftovers: 2 servings chili, 2-4 servings butternut squash soup

Sunday

Lunch: Eating with Mr. Scrimp's parents!

Dinner: Leftovers

What to do with the extras?

There are fewer extras this week. The linguini will stay in the freezer until such a time as we are on a less strictly low-carb diet. The ribs will stay in the freezer until next week. 

The apples will become applesauce and be canned (yum!), and the almonds will stick around to be used variously as a snack, a flour/breadcrumb substitute, and a garnish.

What are you eating this week?