It is hard to believe that we are wrapping up January! In just a few months it will be spring again, which is so hard to believe. I am already receiving some seed catalogs and seeing more friends on Facebook talking about gardening again. It's so exciting to think about! The reality is, we still have quite a few months left to hunker down here.
Something that I have become much more aware of whole foods that are in season and out of season. In order to purchase organic food while staying on a budget, I try my best to purchase what is in season "locally" - I use this term loosely because if you buy produce in Minnesota this year, it more than likely comes from another part of the United States. Challenge yourself to look at produce a little more closely next time you are shopping - where is it coming from? What is the footprint that you are leaving on the environment by purchasing that produce? Each of us can do a little something to make a difference!
On that note, here is my menu for this week! (Note; I am making my Sunday dinner on Monday this week, because we have leftovers that need to be eaten!)
Monday: Crock Pot Whole Chicken with roasted veggies and salad
Tip: Put this together in the crock pot the night before. Cut veggies the night before and stick them in a ziploc bag.
Tuesday: Breakfast for dinner: Pancakes, Sausage and fresh fruit
Tip: Prepare dry ingredients for pancakes the night before, use precooked sausage and warm up in a frying pan (we like Applegate Farms)
Wednesday: Bean Burgers with kale chips and brussel sprouts
Tip: I may try blending the mix the night before and chilling until ready to make the burgers. I think this would work nicely! These are quick and easy to make!
Thursday: Pot Roast Sandwiches (leftovers, just defrost!) with blue corn chips, fresh veggies and dip
Saturday: Zucchini roni pizza (this has been a favorite of ours since our college days! Use jarred organic roasted peppers this time of year to save money); roasted broccoli and salad
Sunday: Super Bowl!!! Quesadilla Bar (Shrimp and Chorizo and Black Bean Sweet Potato) with tomatillo salsa, red salsa, and homemade guacamole.
Tip: I have a quesadilla maker - an awesome investment, as it makes the crispiest, restaurant-style quesadillas! We love brown rice tortillas, they crisp up wonderfully, or Food For Life Sprouted Corn Tortillas.