Menu Plan Week of October 21

CalienteLast week I was feeling under the weather and didn’t get a menu plan put together. In fact, I was feeling so bad that Joe and the girls took over kitchen duties for a few days. They were happy we had a few quick to prepare foods on hand.

After I started feeling better we began milking goats. We’ve never milked goats before, except two times right after our goats came to live with us, and they’ve never really been milked. It’s been quite an adventure. We have three goats that are mama’s and are milking all three. One, Caliente, does very well the other two, Cocoa and Kalena, are like wild animals when on the milking stand. It’s quite an adventure. Each day they seem to do a little bit better but we still have a long ways to go.

Adding milking into the schedule is really requiring me to pay attention to my time management skills. I’m also very busy with work. October is a busy month for my bookkeeping with quarterlies and workers comp reports. My VA work continues to go well and my new direct sales business is building very nicely. With all of that going on, plus the usual things around here, it’s a busy season for sure. Add in the fact that it’s also been hunting season, which becomes Joe’s focus, and we’re hopping. We do pretty much have all of our hunting done except one more deer which we’ll go up to the new property to try for the first weekend in November.

Menu Plan

Sunday- Clam chowder and French bread

Monday-  Meat loaf, pureed squash, green salad

Tuesday- Black beans and quinoa, sauteed greens

Wednesday- Stuffed Burritos

Thursday- Antelope roast, mashed turnips, carrots

Friday-  Creamy black bean chili and cornbread

Saturday- Squash soup


What’s on your menu this week?

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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