Pinto Beans: Menu Week of March 13

This is week 11 of my 13 Week Rotating Menu Plan. This week’s Stretchy Bean is Pinto. To shake things up a bit, the pintos will become Baked Beans from day 1 with day 2 and 3 recipes also using baked beans as the base. This idea comes from The Complete Tightwad Gazette by Amy Dacyczyn. I understand that most people don’t make their baked beans out of pintos but that is what I’m going to use (since I have more pintos than white beans) and if it doesn’t work out then I’ll try white beans next time. I have a recipe I’m using as a guide but will be tweaking it a smidge (of course). If it turns out I’ll share it later in the week.

Apparently Baked Beans are a New England traditions. I found this article that talks about the tradition of a Baked Bean Supper. To tell the truth, I’ve always thought of baked beans as a side dish so it will be interesting to experience them as the main part of the meal. I am throwing in some beef hot dogs that I had in the freezer just because. And for some reason I’d really like to have macaroni salad with the baked beans (am I wishing for a picnic?) but instead we are going to have sauteed cabbage. Our second night of baked beans we are having Dunkin’ Soup and day three will be a dish called Corn Pone both from the Tightwad Gazette. I’ve not made any of these recipes before so it will be a week of experiments.

We are back on our regular schedule this week. Except that Lulu will be going back to regular school instead of doing virtual school. Both Kiki and Lulu get on the bus at 6:30AM which certainly starts our day off early.

B- Lamb Sausage, Fried Potatoes and Scrambled Eggs (all made by Joe)
L- Clabbered Milk Cheese with Peaches, leftovers
D- Sylvia’s Cream of Tomato Soup and Grilled Cheese Sandwiches (homemade soft cheese and Tillamook cheddar combo)

D- Baked Beans, Beef Hot Dogs, Sauteed Red Cabbage, Brown Bread

D- Dunkin’ Soup (recipe from Tightwad Gazette), sauerkraut, bread

D- Corn Pone (recipe from Tightwad Gazette), Buttered carrots, apple slices

D- Creamy Crepe Cake (a savory dinner cake, lesson from GNOWFGLINS Sourdough eCourse), sides to be determined

D- Roast Beef, Potatoes, Carrots
Dessert-Sourdough Carrot Cake with Cream Cheese Frosting

B- Breakfast Strata
L- Venison Stew
D-Skillet Dish made with leftover roast beef

Photo Credit: Jeff Cushner on Flickr

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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