Menu Week of February 1, 2016

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Menu Week of February 1, 2016 - Stretchy Chicken and Stretchy Lentils |

I often find myself singing or humming part of a tune that fits the circumstances. We’ve been in Oklahoma for the last several months and many times the song “Oklahoma!” comes out of my mouth. My husband is often singing “You’re the Reason God Made Oklahoma” or “Living on Tulsa Time“.

This week the song on my mind is “On the Road Again“.

Saturday we’re leaving Oklahoma. I could sing “Leaving on a Jet Plane” here but we’re going to drive instead. 😉

We’re going to Texas for a several days then to California for a few days and on up to Oregon. I’m working in Oregon later in February and a long slow trip there sounds like a good idea and the break we need.  We look forward to visiting friends and family along the way.

Menu Week of February 1, 2016 - Stretchy Chicken and Stretchy Lentils |

This week we’re going a Stretchy Chicken and Stretchy Lentils.

On Monday we’ll cook a chicken in the crockpot. That chicken will be dinner Monday night then the chicken will be taken off the bone and divided for dinner Tuesday and lunch Wednesday. The meat broth will be used in lunch on Tuesday. The bones will go back in the crockpot the next day the broth will be removed and a fresh batch started. I’ll get 3 total batches of broth from the bones to use in soups this week.

Lentils are a very versatile and inexpensive food. A one pound package of lentils will stretch to three meals for us. The night before the first dish the lentils are soaked. The next morning rinsed and fresh water added. They continue to soak until time to cook. Then the lentils are drained and the amount needed for dish #1 are removed. The rest of the lentils are given a good rinse and left in the colander to sprout. Rinse the lentils the next morning. The evening of day #2 enough of the slightly sprouted lentils are used for the second dish. The rest are rinsed and left to sprout. Rinse again in the morning and use them up for dinner.

We’ll start our road trip on Saturday. Thanks to points accumulated through hotel membership clubs and our friends we’re traveling pretty cheap. We’ll be watching our food budget on the road and limiting eating out to get-together’s with friends and family.

Some of the motels offer breakfast. We do eat some of the breakfast items (and drink the coffee) but we like to supplement with more nutrient dense items since often the breakfasts are nothing more than pastries and cold cereal. We do like the fresh fruit that is usually offered. We’ll boil some eggs and take along plain yogurt & cottage cheese plus toppings (sunflower seeds, coconut flakes and nuts). Next week’s menu will be all road trip meals so I’ll share more for actual motel room meals then.

Menu Week of February 1


Breakfast: Soaked Oats
Lunch: Salmon Patties, carrot sticks
Dinner: Chicken (crockpot cooked), roasted veggies (onions, potatoes, carrots)


Breakfast: Yogurt Parfait
Lunch: Sweet Potato Chili (cooked on stove top, minus beef)
Dinner: Stir fry veggies & chicken, rice


Breakfast: Butterscotch Oats
Lunch: Deconstructed Cabbage
Dinner: Lentil Soup (from the cookbook Family, Food and the Friars)


Breakfast: Eggs cooked in broth
Lunch: Leftovers
Dinner: Sprouted Lentil Pie (this is something like a tamale pie)


Breakfast: Baked Oatmeal
Lunch: Egg Flower Soup, chicken and veggie fried rice
Dinner: Sprouted Sweet and Sour Lentils (based on this), crudités

Saturday – Texas

Breakfast: Baked Oatmeal (leftover)
Lunch: meat chunks (pre-cooked roast), crudités, crackers
Dinner: Out with friends

Sunday – Texas

Breakfast: Hotel offers
Lunch: Boiled eggs, crudités, crackers
Dinner: Main Dish Salad

What’s on your menu?

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Menu Week of February 1, 2016 - Stretchy Chicken and Stretchy Lentils |


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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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