>Menu Week of April 18

>Another busy week last week. We had great weather last week and no thunder storms but some wind a few days. We got more outside stuff worked on and a few things even completed. I changed my menu plan a bit last week and ended up doing breakfast for dinner on Thursday and Saturday morning we had these wonderful waffles. So delicious and so easy.

This week promises to be busy again. Monday the girls are out of school and Joe will work an early shift instead of his usual 10:30AM to 7PM shift. I’m going to be gone all day on Monday to the show my support for the Wyoming Food Freedom Act (take a look at this post I did a few days ago on the Act and if you agree, would you consider signing the petition? You do not need to live in Wyoming to help us make a difference). Also on the agenda this week is working on the garden and maybe planting trees if they arrive. I have some easy meals planned by using the crock pot a couple of times and utilizing ‘planned overs’. I picked up my beef CSA order yesterday so we were able to enjoy yummy steaks tonight. What a treat!

Sunday
B- French Toast
L-Deviled eggs, cheese, apple slices and bread
D- Steak, rice, broccoli

To do: prepare food for kids for tomorrow and myself

Monday
B- Muffins
L- Hard boiled eggs, apple slices, cheese slices, spicy carrot sticks
D- Antelope roast (cooked in the crock pot), mashed potatoes, carrots

To do: AM- put roast in crock pot, start bread. PM- take persimmon out of freezer

Tuesday
B- Yogurt with persimmon puree
D-Antelope stew

To Do: AM Soak muffins PM bake muffins

Wednesday
B- Muffins
D- Beef liver and onions, garlic mashed potatoes, broccoli casserole

To do: AM- take liver out of freezer, put in Azure Standard order

Thursday
B- Yogurt parfait
D- Pease Porridge, sauerkraut

To do: AM- Put porridge in crock pot

Friday
B- Eggs and toast
D- Pizza

To do: AM start pizza dough PM- soak cornmeal for mush, soak muffins, make kefir cheese, make yogurt cheese

Saturday
B- Mush and Muffins
L- Leftovers
D- Friends for dinner: Sushi, meatballs, steak fingers, cheese spreads and sourdough crackers and maybe a few other appetizer style foods

To do: AM- soak rice, take meats out of freezer, start crackers

What’s on your menu for the week?

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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 MillieCopper.com.

Comments

  1. Amy

    >OK, how to you make spicy carrot sticks? Sounds like something my family would enjoy!

    Have a great week! My menu is up HERE if you'd like to take a peek!  🙂

  2. Millie

    >Amy,
    The spicy carrots are naturally pickled. They are delicious. I make a batch of them (usually 3 or 4 quarts)at a time so I have them on hand. The natural pickling method is called lacto-fermenting. I did a post showing some of my pickling (including the carrots)here
    http://realfoodforlessmoney.blogspot.com/2010/01/lacto-fermentation-hits-and-misses-our.html

    Let me know if you are interested in learning more. I hope your week goes well for you. It sounds busy from your menu plan post.

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