Menu Week of March 24

Butterscotch Rice
Butterscotch Rice

Now that spring is supposed to be here we seem to be having winter. We have snow on the ground and it is pretty chilly at night time.  Some of the days warm up and the snow melts off and we have a lovely muddy mess.  We are hopeful that the weather will cooperate so we can go up to Joe’s parent’s house for the long weekend. We intend to leave on Friday and return home on Sunday. We’ll be taking some food up with us but I’m not sure what yet. Usually when we go we take along real milk, kefir, yogurt, sauerkraut and a loaf or two of bread.  The ferments help with any digestive issues we have from eating out of our normal style.  The bread we take since Joe’s parents tell me they like it. 🙂

I have a confession to make, with Joe gone early to work many mornings (temporary-while is coworker is out on medical leave) I find myself being extremely lazy with breakfast since it is just our little boy and me at home. And then some mornings Joe doesn’t have to go in as early and I’m still lazy!

As a result I’ve decided I need to plan breakfasts for a week or three just to re-institute some good habits.  I took an organizational class that indicated it takes 21 days to make a habit. I’m not sure if it takes that long to revive an old habit so I’ll just play that by ear.  Lunches are usually leftovers or something simple that is scrounged up.  This week I’m making a soup for dinner on Monday which I suspect will provide lunches for a couple of days.  My husband positively spoiled me on Sunday by making burritos for brunch and baking trout for dinner. We had assorted leftovers in the fridge to go with the trout which worked out quite well.

Our real food diet is modeled after the Weston A. Price Foundation Dietary Guidelines.  We strive to follow these guidelines 85% of the time. When we began this style of eating we did it without increasing our food budget, making changes a little at a time.  I guess you could say our motto is “Slow and Steady Wins the Race”.  This works well for us not only to help with the budget but also to keep from becoming overwhelmed by change.DaD-paperback-250

FYI- Until the end of the month my current eBooks, Design a Dish and Thrifty Food Plan Experience are on sale. More information here. Like both books? Look for the Bundle options for the best pricing which is also marked down until the end of the month. This blog has been very quiet the past few weeks while I’ve been finishing up a new eBook. I hope to have it released in the near future. You can read a little more about the new book here.

Sunday
Brunch: Burritos
Dinner: Baked trout and miscellaneous leftovers

To Do: soak barley

Monday
Breakfast: Cold rice cereal
Dinner: Martha’s Lamb-Barley Soup, green salad with homemade ranch style dressing, matza

To Do: Make yogurt, cook greens for the week, make mayo, make muffins

Tuesday
Breakfast: Smoothies, muffins
Dinner:  Baked chicken hindquarters, baked potatoes, sauteed greens in mustard sauce

To Do: Finalize items to take for weekend

Wednesday
Breakfast: Butterscotch Rice
Dinner: Chicken Divan (use leftover chicken from Tuesday) with broccoli and millet

To Do: Make anything needed for the weekend

Thursday
Breakfast: Scrambled eggs and greens
Dinner: Leftovers to clean out the fridge

To Do: Finish up any needed weekend items

Friday, Saturday & Sunday at Joe’s Parents

 

 What’s on your menu for the week?

 

Shared at Menu Plan Monday

Millie

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