>Menu Week of April 11

>We had a beautiful weekend and were able to accomplish quite a bit outside. If you would like to see some of the stuff we are working on here take a look at this post at my family blog. We are expecting thunder storms off and on starting this evening and running until Wednesday so I’m hoping to get a few more outside things done before the rains start. I’d better get cracking!


B- Eggs and sausage
L- Egg Salad Sandwiches and Bili Bi Soup
D- Venison Roast (cooked like this Brisket), roasted potatoes, sweet potato,and carrot


B- Toast with peanut butter
D- Venison and Barley soup, green salad, sourdough bread

To Do: Early AM- soak barley, soak muffins. Make yogurt, buttermilk


B- Muffins
D- Ground Beef Tacos (sourdough tortillas, shredded cabbage, cheese), Spanish Rice, Coritido

To Do: Early AM- Soak tortillas, soak rice


B- Yogurt Parfait
D-Leftover Tortillas topped with Black Bean Spread (frozen black beans from a previous week), green salad

To Do: Start Bread, Put oatmeal to soak before bed


B- Soaked oatmeal
D- Spinach Crepes Bernoise, green salad

To Do: Early AM- start crepes to soak


B- Eggs and Toast
D- To Be Determined

To Do: Put cornmeal on to soak, soak muffins


B- Cornmeal mush, muffins
L- Leftovers
D- Trout, scalloped potatoes, green salad

For more menu ideas visit Laura for Menu Plan Monday

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 MillieCopper.com.


  1. SustainableEats

    >Yum! My grandpa used to make cornmeal mush for breakfast and I had totally forgotten about it. Do you just cook it in water? Or how do you make it? I bet my kids would really like it.

  2. Millie

    My grandpa made it for me too! I usually make a big batch of it so I can save some the next day for fried mush. I take three cups corn meal and add three cups water and three tablespoons of whey (I should use pickling lime but I can not find it locally) and let soak overnight. The next morning I bring three cups of water to a boil and then wisk in the cornmeal mixture. Bring to a boil again and then lower to a simmer for 5-7 minutes or whenever it looks done. We like it topped with molasses or honey or maple syrup and milk.
    Whatever is left I put in a loaf pan and stick in the fridge. The next morning I slice it and fry it in butter. YUM!

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