Menu for March 30-April 4, 2009
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Thanks to all who offered suggestions for what I could make this week with my on-hand ingredients. I’m still fleshing out our menu, but here’s what I’ve come up with so far:
Breakfast
Oatmeal with Ground Flaxseed, Raw Honey, Raisins, and Cinnamon and/or Cottage Cheese and Fruit
Lunch/Dinner
*Quinoa, Corn and Spinach Chowder with Homemade Fresh Bread (chowder recipe from Vegetable Soups from Deborah Madison’s Kitchen
*Rice and Black Beans with Fresh Chopped Tomatoes, Cheese, and Tortilla Chips
*Quinoa with Cumin-Roasted Chickpeas and Sauteed Onion, Green Pepper, Spinach, and Canned Whole Tomatoes (input on additional seasoning would be appreciated)
*Fresh Tomato and Parmesan Risotto with Homemade Fresh Bread (suggestions for a complimentary vegetarian protein would be helpful)
*Homemade Pizza with Spinach-Packed Marinara Sauce and Finely Chopped Broccoli
I think I need at least one more meal that will yield leftovers in order to make it through Saturday. I’m still open to (and appreciative of!) suggestions as to what I can feed my family this week on a very limited budget.
Want to see someone else’s menu plan for the week? Check out Jenna’s Chive Talkin’ Blog!
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What a creative menu – Love it! Thanks so much for joining in at the Chive Talkin menu plan blog roll…better late than never, I always say. I think that oregano is a good complimentary herb to use with cumin…If you have a white bean that probably would work with the risotto somehow…cheers!