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Last week was a very tasty food week. I had to do a little bit of rearranging of things but not too bad. For Friday night’s potato bar I had planned on using the leftover chili and possibly the Southwestern topping as on of our potato bar topping options. However, we had zero leftovers of those two items. Fortunately, I had taken the carcass from our Thanksgiving turkey out of the freezer to turn into broth. After cooking the carcass overnight I was was able to pick off about 2 cups of meat from the carcass. This combined with turkey broth became a delicious cream of turkey soup/gravy which was a perfect baked potato topping.
This week we’ll be eating white beans (small great northern) as our stretchy bean. Monday night’s roast beef leftovers will be lunches for Joe, Christopher and I as long as it lasts, Kiki and Lulu will take their usual simple brown bag lunches and breakfasts will be simple each day from our common breakfast list.
Sunday: Sushi
Monday: Roast beef, sauteed cabbage, butternut squash fries
Tuesday: Sauerkraut and Bean Soup with kale (adapted from a recipe in Nourishing Traditions by Sally Fallon Morell)
Wednesday: Fasooli, stewed antelope
Thursday: Spicy Bean Soup (from Grain Free Meal Plans) , guacamole
Friday: Hamburgers on sourdough rustic biscuits, oven baked fried
Saturday: Basque Stew (this recipe using antelope instead of lamb)
Monday: Roast beef, sauteed cabbage, butternut squash fries
Tuesday: Sauerkraut and Bean Soup with kale (adapted from a recipe in Nourishing Traditions by Sally Fallon Morell)
Wednesday: Fasooli, stewed antelope
Thursday: Spicy Bean Soup (from Grain Free Meal Plans) , guacamole
Friday: Hamburgers on sourdough rustic biscuits, oven baked fried
Saturday: Basque Stew (this recipe using antelope instead of lamb)
Photo: Homemade (by me) sushi
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