Menu Week of January 10

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We try to eat Real Foods. What does this mean to us? Our foods should be whole, unprocessed and nutrient dense. We still have alot of room for improvement before we are eating an optimum real food diet but we believe by making changes slowly over time that we will have better results with sustaining our new way of eating. Plus it helps our budget and keeps my head from exploding!

I actually stuck to my dinner menu very good last week except for Friday night. I had forgotten that we were having Game Night with people from our church (meeting at our Pastors house). So we had a quick dinner (Homemade chicken patties and leftover rice) and then enjoyed the snacks that everyone bought for game night. I made Sourdough Crackers and a couple of cheese spread things (one from yogurt cheese and one from kefir cheese) and pulled a container of pâté out of the freezer to take. My girls told me not to take the pâté because people would think I was weird. I was quite surprised to find out that about half of the people there loved pâté.

Two great meals from last week were the Beef Tips (from a menu mailer done by KerryAnn at Cooking Traditional Foods) with Homemade Noodles that we had on Wednesday night and Sauteed Chicken Livers (a very easy recipe from 1Nourishing Traditions) that we ended up having with Soaked Brown Rice. Both meals were delicious.

This week the girls will be back in school (which means our day will start at 5:10AM) and Joe will be working his normal shift which is 10:30AM to 7:00PM.

Menu Week of January 10

B- Oatmeal Pancakes, Candied Kumquats
L- Out
D- Grass fed Beef Roast, Potatoes, Carrots and Onions (all cooked together)

B- Leftover pancakes, candied kumquats
D- Pinto Beans, sautéed onions, rice, sautéed greens, Pickled Beets and turnips

B- Muffins, raw milk
D- Stuffed Burritos (using leftover beef from Sunday and beans and rice from Monday, Sourdough Tortillas, cheese, sour cream), Grapefruit Marmalade

B- Butterscotch Oatmeal topped with Apples and Raw Cream
D- Mexican Tortilla Bake (recipe from 1Cooking Traditional Foods Menu Mailer), Cortido

B- Kefir Parfait
D- Sloppy Joe Bowls, Pickled Carrots

B- Eggs and Sourdough Toast, mandarin slices
D- Homemade Sushi Night!

B- Baked Oatmeal
L- Leftovers
D- “Chicken-Fried” Antelope, Mashed Potatoes & Gravy, Broccoli Casserole, Sauerkraut

That’s what I have planned for the week.
What’s on your menu?
Be sure to visit Laura for Menu Plan Monday where there will be hundreds of other menus.
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


  1. Aiming4Simple

    >I really enjoyed discovering your menu plan; it is healthful and variety rich. I'll soon be off to look at the sourdough tortilla recipe. Thanks for including the links!

  2. Brandie

    >I think I'm going to try the oatmeal pancakes! My daughters love oatmeal, but it would definitely cut back on the one year olds mess if it was in pancake form! Thanks for posting!

  3. Millie

    Thanks! I love sourdough so the sd tortillas are great.

    I have made the oatmeal pancakes numerous times and they are always very good. I've actually changed the recipe a bit to accomodate our way of eating and I'll be posting the updated recipe on Wednesday. They were the best ever! My one year old loves them too and they are alot less messy 🙂

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