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Most weeks I share my menu plans for breakfast and dinner during the week and three meals on weekends. During the week only Christopher (almost 16 months) and I are home. I thought I’d use this post to share some of our typical lunches.
Often lunch is dinner leftovers. That is, of course, the easiest and most frugal option. On occasion, there are no leftovers (I’m feeding 5 people daily and 7 on occasion. One of those 7 is my 22 year old 6 foot 4 son in law. He enjoys food). For those days I have a few things that we try to always have on hand.
- Sardines or kippers with yogurt or kefir cheese on sourdough toast
- Hamburger patty with fried potatoes (I’ll thaw a pound of hamburger and Christopher and I will enjoy it for 3 days)
- Cheese omelet
Sometimes I’ll take a few extra minutes and create something new. A few days ago was one of those days. I had a small amount of roast left from the night before (not enough to use for the planned over dinner but just enough for a hungry mama and baby). The roast was begging to be made into a yummy lunch.
I remembered a recipe for Sourdough crepes being posted on the Gnowfglins eCourse forum (update: Wardeh shares an easy crepe recipe on her blog)
The crepes are quick and easy using sourdough starter as the base (with no additional flour). I took this picture because the eggs look sooo good on top of the starter. These are fresh from my hens and look at that amazing yolk color. The hens spend most of their day scratching around the yard at the young spring grass.
Once the crepes were mixed up, I sliced a mushroom and a small bit of onion and sauteed both in a little butter. When soft I added in the leftover roast (my roast was from antelope but any roast or meat would do). Cooked up a couple of crepes and put it all together.