Menu Week of November 30

Last week was pretty great food wise. Of course, we had Thanksgiving and all of the bounty that Thanksgiving entails. Tuesday night we had a very good dinner of Cheeseburger Soup. It was delicious. Friday things started going a little bit wonky with my menu. We ended up deciding to go to my sisters house on Friday morning and then decided to stay over until Saturday morning. While at my sister’s, some friends of ours called and to let us know they would be in our town on Saturday and wanted to take us out to dinner. So Saturday night we went out with our friends. We ended up having Turkey Soup (cooked by my amazing husband Joe with very little assistance from me) on Sunday night (instead of the Salmon I’d planned) so you’ll see the salmon on this weeks menu but you won’t see turkey. What was left was put in the freezer for future use.

This week I’ll be using up and/or preserving some fruits brought to us from relatives in California. I have a dozen or so mandarins, about 10 pounds of persimmons, about 5 pounds of kiwi, and about 5 pounds of lemons. We also received some home cured olives that are amazing (Joe’s Grandma’s recipe) and about 5 pounds of almonds.

B- Toast and fried eggs with apples
D- Salmon fried in Red Palm oil, rice pilaf, baked sweet potatoes, braised romaine

B- Yogurt with persimmon puree
D- Pinto beans, onions in olive oil, rice, sauteed greens

B- Muffins, kiwi
D- Taco night. (hamburger, refried beans, rice, cheese, cabbage, sour cream, salsa on tortillas), kiwi cups

B- Toast with cinnamon cream cheese, mandarin
D- Chili topped potatoes with cheese, onions and sour cream, beet salad


B- Soaked Scottish Oats with blueberries

D- Pizza

B- Baked Oatmeal
L- Grilled turkey and cheese sandwiches, carrot sticks
D- Savory Custard (based on a recipe from Nourished kitchen, Acorn Custard), broccoli, fried apples

B- Baked Oatmeal (leftover)
L- Leftovers
D- Baked chicken, potatoes, winter squash

What’s on your menu for this week?
Visit I’m an Organizing Junkie for other meal plans
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.


  1. Rebecca

    >It's funny that we are both doing variants on the acorn squash custard this week!

    How are you preserving the citrus? Making marmelade?

  2. Millie

    >That is funny Rebecca! I made the acorn squash just like the recipe last month and loved it. I also thought how adaptable it would be. I'm going to do mine with sweet potatoes too.

    The mandarins are only enough for eating. The persimmons I'll freeze whole, the kiwi I think I'll puree and freeze, the lemons I want to try to lacto-ferment some and then maybe make a lemon marmalade. It is so great to have these things brought to us. All of the fruits were grown on Joe's families trees.

Leave a Reply to Rebecca Cancel reply

Your email address will not be published. Required fields are marked *