Menu Week of August 29

Hard to believe that it is the last week of August. We are adjusting our new schedules. Our day looks something like this. Kiki is up at 5AM to get ready for school. I make her a quick and easy breakfast which is usually toast. She doesn’t care much for breakfast that early and has ‘lunch’ at 10:30. Kiki leaves for the bus at 6:20 (with the good weather she walks to the bus stop which is about 1/8 of a mile from our house). We’re slowly getting around that early in the morning and I do a bit of basic housework, or my bookkeeping job or tending the chickens (usually all three). Then finally get around to making everyone else breakfast (sometimes Joe makes breakfast if I am in the middle of working). Virtual school for Lulu is going well. Some of her classes involve logging into a virtual room and on Monday’s and Friday’s her last class isn’t until 5PM. This week will be the first week with the virtual rooms (last week we were on our own) so our schedule is subject to change since everything is in the learning curve. We think that we will start school most days between 9 and 10 with long breaks on the late class days. We’ll see.

Packed lunches last week were hit and miss. I need a better plan for those. At home lunches are pretty easy since we go for leftovers first. I came across this fun website showing great lunch ideas. I’m really wishing I was that creative. Instead, I do have a loose plan for lunches. Today (Monday) I sent Kiki with a cheese and tomato sandwich (tomato was actually left off and put in a baggie so the bread doesn’t get soggy), celery sticks and carrot sticks. I am putting a chicken in the crock pot today that will be the basis of lunches this week. I’m thinking I will make shredded chicken in flat bread and chicken salad sandwiches. I might have to figure out one more packed lunch but I think this is a good start. Rico (Sierra’s SO, that lives here too) is starting work today so he will be taking a lunch too which may or may not come out of my lunch plans (they bought some of their own food so I’m not 100% sure what the plan is). Today since it is chilly and drizzly I’m making an easy veggie soup with the base being homemade chicken broth that I made last week for our at home lunch.

We didn’t stick to our menu very good last week and I found myself making some last minute meals but it all turned out good. On Saturday my sister and her family came to visit so we had a big lunch (bbq beef on English Muffins, potato salad and baked beans) and leftovers for dinner. I’m carrying over Saturday’s planned dinner for tonight.

Sunday
B- Eggs and Toast
L- Out
D- Everyone on their own

To do: take chicken out of freezer, start lentils to sprout

Monday
B- Eggs and Toast
D- Spaghetti sauce over spaghetti squash, garlic bread

To do: make bread and flatbread, start Sourdough Carrot Spice Cake, make cinnamon rolls work on sprouts, make muffins, put chicken in crock pot before bed

Tuesday
B- Cinnamon Rolls
D- Sprouted Lentil Slaw, sourdough dinner rolls, sauteed zucchini

To do: debone chicken, start chicken broth

Wednesday
B-Soaked Oatmeal
D- Spicy Sprouted Lentils, carrot and raisin salad

To do: soak oatmeal

Thursday
B- Eggs in broth
D- Sprouted Lentil Tacos, sourdough tortillas topped with cheese, shredded cabbage, cortido

To do: soak oatmeal

Friday
B- Soaked Oatmeal
D- Sauteed Chicken Livers over rice, Sweet and Sour Coleslaw, pickled beets

To do: AM take out liver, soak rice, finalize next weeks menu

Saturday
B- Sourdough Pancakes with Nectarine Syrup
L- leftovers
D- Cream of Veggie Soup (from Nourishing Traditions)

Millie

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