Menu Plan Week of April 28

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Tea TimeI’m back from my week of working in Oregon.  Everything went great while I was there. Friday evening and Saturday I was able to spend time with my oldest daughter (she lives outside of Portland) and we had a terrific time. On Saturday she took us out to a tea house for lunch.

I snapped a picture of my lunch tower. On the bottom tier there were five savory treats, the middle had two scones with clotted cream, lemon curd and raspberry preserves for topping and the top tier was all desserts.  We also had a little sorbet as the starter, a bowl of soup and a personal pot of tea.  It was quite scrumptious.

I arrived home mid-day on Sunday quite exhausted. Joe cooked dinner Sunday night which was a wonderful treat.  This weekend we are finally going up to visit Joe’s parents. We were supposed to go up over Easter weekend but our little boy was sick with a cold, then I got sick and with my trip this is the first chance we’ve had to go up.

My menu this week is rather abbreviated and I have no idea what sides will go along with the main dish until I shop later today.  I noticed we have quite a bit of wild game in the freezer which we’ll be eating on this week.  We have quite a bit of milk in the fridge so I’ll be making cheese this week. I usually make Queso Fresco which is taught in the GNOWFGLINS eCourse. It is super easy to make and we love it.


Menu Plan

Sunday- Joe cooked! Hamburgers

Monday- Taco Soup. I used meat and beans that were stashed in the freezer. Threw everything in the crock pot and let it heat for a couple of hours.

Tuesday- Venison roast done in the crock pot, sides tbd (save part of the roast for tomorrow night)

Wednesday- Venison pot pie

Thursday- Antelope Curry

Friday- Leftovers

Saturday- Gone to Joe’s parents


What’s on your menu this week?


Shared at Menu Plan Monday

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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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