Black Beans: Menu Week of February 6

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Week 6 of my 13 Week Rotating Menu Plan. I am really enjoying using this menu plan. It did take me some work to get the plan in place and I am still tweaking things a bit but it is so nice to open up the menu plan on Saturday night or Sunday morning and have most of the work done for me. It is very helpful during this busy time.

I do still have to pick out side dishes a lot of the time. For those I usually use what we have on hand first and then shop if necessary. We have lots of oranges (from 25 pounds I ordered via Azure Standard), apples (15 pounds also from Azure), carrots and ferments (red kraut, plain kraut, kraut with caraway, cortido, lemons and oranges) to use up. I’ll be going into town on Thursday to pick up a few more things so I’m leaving Friday and Saturday sides ‘loose’.

B- Eggs and toast
L- Out
D- Leftovers
D- Goulash, apple and carrot salad
D- Black Beans and Rice, Glazed Carrots, Caraway Kraut
D- Black Bean Tostado, Cortido
D- Taco Soup, corn bread
D- Roasted chicken, Baked potatoes, other items TBA
B- Baked Oatmeal
L- Oxtail Soup

D- Chicken Skillet Dish

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at

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