Menu Plan 1/1/2012

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A second long weekend in a row and it was great. Except that this was the weekend my oldest (Sierra) moved back to Oregon. We took her to the airport on Sunday morning for a 5:50AM flight. I missed her before we were even out of the airport parking lot. Sierra is my recent college graduate and today turns 23. Happy Birthday my sweet girl!

This weeks meals started with Steak, Baked Potato and Salad. A great meal to start the New Year! Our beef CSA often puts a steak or two in our monthly pack which is always a nice treat. While not my picture of Steak and Baked Potato, I wanted to share this Flickr picture specifically because the instructions for cooking the steak are included with the picture and that is how I cook our steaks also (only not with grapeseed oil as indicated in the instructions instead chicken fat, ghee or coconut oil) minus the sauce. I made extra baked potatoes and that along with the small leftover steak became a ‘hash’ type item for Monday night. It was delicious topped with a soft fried (duck) egg and kimchee.

This week we are having Red Beans as our Stretchy Bean. We are also eating lots of potatoes this week. Natural Grocers had a great deal on organic potatoes before Thanksgiving. At .33 a pound I bought 40 pounds. We ate about 15 pounds right away with the holiday and family over but still have about 15 pounds left. I don’t have a great storage place for them (like a cellar) so we need to get to eating before they go soft.

Sunday: Steak, baked potato, salad with homemade dressing

Monday: Hash with eggs, kimchee
To Do: Soak beans, feed up starter for bread

Tuesday: Jamaican Red Beans and Rice (adapted from a recipe in Nourishing Traditions by Sally Fallon Morell), green salad
To Do: Make bread, soak corn for cornbread (Thursday)

Wednesday: Southwestern Spuds (based on Southwestern Haystacks but with potatoes instead of macaroni)

Thursday: Antelope Chili, sourdough cornbread

Friday: Baked Potato Bar (Baked potatoes with leftover chili and other toppings)

Saturday: Salmon Patties, oven fried potatoes, veggies tbd

What’s on your menu for the week?

Photo Credit: naotakem on Flickr

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


  1. seo company

    I’m not good at doing this, but it would be nice to be able to shop ahead and have a good idea of what it is I need at the grocery store.
    Neither I nor my mother are exactly domestic godesses so I don’t even know how to go about doing the whole menu planning thing, If anybody knows any websites that help with this, or (tee hee hee) would like to become my personal menu planner from here on out, let me know please.
    Keep in mind that I’m not good at the whole cooking thing, and my kids and I are only home for dinner, so that’s all I need to plan for, and I don’t like spending a lot of time cooking in the evening because my time with my kids is so limited during the day.

  2. Post

    There are several meal planning services that can be a great help especially in the beginning. Cooking Traditional Foods, GNOWFGLINS and Health, Home and Happiness each offer plans that I can ‘vouch’ for.
    I plan on doing a post in the near future on working and still providing real food. I’ve successfully done that while doing temp work in the past but it does take some planning/organization. It can be done though! Just taking a few minutes in the evening and a small block of time on the weekends worked well for me.
    I should point out, I am far from a domestic godess. That is not necessary for providing nourishing food, thankfully 🙂

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