>Menu Week of April 25

>April is sure flying by. Our Wyoming weather has been interesting. Friday incredibly windy and rainy. Saturday sunny and warm. Sunday cold and snow flakes. This morning was 19 when Joe took the girls to the bus. brrrrr. What will this week bring as far as the weather? It’s always a mystery.

I did change our planned menu a few times last week. Tuesday night we had these yummy sourdough waffles for dinner since there wasn’t enough antelope left from the night before to make a stew (I did use the antelope for lunch, you can see what I did here) and on Friday instead of pizza we had hot dogs. We rarely have hot dogs, they were a nice treat. The challenge is finding hot dogs that have the least offensive ingredients (as far as preservatives, dyes, etc). I did find some that were very tasty, okay ingredient wise and very expensive.

Monday will be a pretty big kitchen day for me but the rest of the week, depending on the weather, I hope to be able to do some work in the garden/yard. I’ll plan easy meals. And you’ll notice that Miss KiKi is having a birthday this weekend. She’ll be 15 (where does the time go?). She hasn’t decided yet if she wants to go out on Saturday or if I’ll make something (probably sushi) at home. I’ll make regular old spaghetti for her for Friday night to extend the celebrations a little bit. She loves spaghetti.

Menu Week of April 25

Sunday
B- Banana bread (thanks Niki!)

L- leftovers

D- Morrocan Spiced Roasted Chicken, Preserved Lemons, rice, green salad

Monday
B- Scrambled eggs and apple slices

D- Chicken Salad over greens

To Do: start chicken broth, make yogurt, make bread, make muffins (start in AM, cook in PM), soak almonds, soak oats

Tuesday
B- Muffins

D- Coconut Chicken Soup, High Enzyme Salad-variation (both recipes from Nourishing Traditions)

To Do: Soak beans, dehydrate almonds and oats

Wednesday
B- Toast, apple slices

D- Majadareh, green salad, yogurt, ginger carrots

Thursday
B- Yogurt parfait

D- Chicken and Dumplings, sauerkraut

To Do: AM- start dumplings. Make granola bars

Friday
B- Granola bars

D- Spaghetti, broccoli and garlic bread (KiKi’s 15th birthday weekend)

To Do: Soak oatmeal

Saturday
B- Muffins, Butterscotch Oatmeal

L- Leftovers

D- KiKi’s Choice for her 15th Birthday dinner

What’s on your menu for the week? Visit Laura for Menu Plan Monday to see hundreds of other menus.

M.D. Copper
M.D. 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. M.D. is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. M.D. 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”. M.D. has discovered a love of writing. She has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing.

Comments

  1. The Saved Quarter

    >Looks good! We don't have many hot dogs for the same reason. It's much easier to find sausage with agreeable ingredients, and I think sausage tastes better!

    I've never had preserved lemons. Sounds interesting! We like Mujaderah – can't go wrong with caramelized onions and lentils. Mmm…

  2. Millie

    >Saved Quarter,
    The preserved lemons are delicious. I find myself trying to alter recipes just so I can use the lemons. 🙂 I haven't made Mujaderah before, I'm excited to try it.

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