Menu Week of June 13

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The theme for this past week has been rain, rain and more rain. And chilly. So chilly we have been running our pellet stove. I think yesterday was a high of 42. BRRRR.

Menu planning is so helpful to me. For the past 8 or 9 months I had been planning a month of meals at a time. But the last few weeks have been very busy and I didn’t get my month plan put together. I’ve been doing a week at a time and that works okay for me but I find that I’m having a harder time with planning ahead for some things. I’m going to take the time to go back to having a plan for a full month. I should mention that even though I plan a full month I still leave some flexibility. I like to have one or two meals each week that require very little advance prep. That might be something like Salmon Patties or a Breakfast for Dinner type meal. That way if we have leftovers to use up or decide on something else one night then it doesn’t mess up my whole week or month. An example is this past Saturday, I planned on Salmon Quesadillas but we ended up wanting something else (Chicken Fried Steaks, Scalloped potatoes and green salad). The canned salmon didn’t need to be used up, the sourdough tortillas were being enjoyed as snacks anyway and we try to always have cheese on hand. So it is not a problem to eliminate or postpone this meal. Having a plan is good but being able to be flexible is good too.

Lunches are a bit of a challenge still. The girls are home for the summer. We have been mostly having leftovers or egg sandwiches or something easy like that. Joe has been taking a lunch each day. These Pocket sandwiches were very good and leftovers have been working for him too.

Not too much going on this week except for taking care of the garden, trees and chickens and on Saturday a couple of friends and I are putting on a showing of the movie Food, Inc.

Menu Week of June 13

B- Eggs and toast
L- Something resembling Chili burgers, sauteed apples
D- Cornish Game Hens, Mashed potatoes, Vegetable Salad, Custard for dessert

B- Scrambled eggs and yogurt
D- Eggs in Purgatory, Tangy Polenta, Baked Apples

To do: PM- put beans on to soak, put oatmeal on to soak

B- Butterscotch Oatmeal, banana slices
D- Garbanzo Bean Curry, rice, Naan

To do: AM- start rice to soak, start naan to soak. Start bread, yogurt, kefir (both dairy and water) PM- start pancakes to soak

B- Buckwheat pancakes, fried apples
D-Individual Meat Loaves, Fried Potatoes with Country Gravy, Green salad

B- Eggs and toast
D- Chick Pea patties in Sourdough Pitaswith lettuce, sprouts, cucumber and garlic yogurt sauce.

To do: AM start Pitas


B- Yogurt Parfait
D- Hummus Platter (hummus with veggies and pita points)

To do: PM- start pancakes


B- Sourdough Pancakes, whatever fruit is left
L- Picnic style lunch out and about of who knows what…
D- Salmon Patties, green salad

What’s on your menu for the week? Visit Orgjunkie for hundreds of menu plans.

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. Millie

    I know! It was quite chilly. Finally dry and warmer today. I do have to say the grass is wonderfully green from the rain- and very tall! Sadly, the cold did nothing to help my garden. I'm hoping it will perk up in the sunshine.

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