Menu Week of April 11, 2016

Hello, Hello!

Spring is definitely here! We had our first baby goats of the year yesterday.

Menu Week of April 11, 2016

I haven’t seen them live and in person yet since my daughter’s still have the goats at our old house while we get things set up here. Both are males. We have 3 more mama’s that are expecting. I was really hoping for at least one female out of the mama that gave birth yesterday since she is such a good milker and her daughters have been great too. One of her daughters is is the one expecting. We lost the other daughter to bloat last summer. It was very sad. We are almost ready for the goats. We do need to make a quick trip down to Oklahoma next week and then once we get back we’ll be bringing goats up.

I’m still on Full GAPS (you can read more from last week) and our kitchen is still not finished in our off-grid cabin. I have to admit some days it’s a little frustrating but for the most part all is well. We did add a small super energy efficient refrigerator over the weekend so that’s a step up from the cooler we were using. As long as we have sunshine days we should generate enough power from our solar panels to have both the fridge and the freezer. There may be days we have to treat the fridge as an ice box but that’s fine too.

I didn’t do any meal prep over the weekend this week. In fact, I didn’t do much of anything over the weekend. It was quite nice. ūüôā I’m cooking a chicken on Tuesday which will be divided up into 4 meals plus broth.

Menu week of 4/11

Monday

Dinner: Butternut Squash Hash, green salad

Tuesday

Dinner: Crockpot Rotisserie Chicken (using this as a guide), broccoli and carrots

Wednesday

Dinner: BBQ Chicken over Acorn Squash (no tomato Barbecue Sauce sub honey for molasses), green salad

Thursday

Dinner: Chicken and “noodle” soup (noodles = spaghetti squash)

Friday

Dinner: Chicken Stir Fry Stew (based on a recipe in Nourishing Traditions)

Saturday

Dinner: Blackened Salmon, mashed cauliflower

Sunday

Dinner: Antelope Stew

What’s on your menu?

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Shared at Menu Plan Monday.

Millie

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