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The last few weeks I’ve been trying to get by without a menu plan. More than anything as an experiment to see if not having a firm plan might work a little bit better for me. However, I really miss having my menu laid out and knowing exactly what I need to do each day. So this week, we are back to having a plan.

This week might also be interesting since I am working a temp job. So not only does my plan need to be detailed it needs to be simple. Even with me working, we want to continue eating real/whole/traditional foods at the same level we have been. And we for sure do not want to spend additional money on food since that would take away from any earnings that I make.

It is Tuesday evening now and so far these first two days have went well food wise. Joe has taken care of breakfasts while I get ready to go but I hope to get up a bit earlier tomorrow so I can make french toast out of some bread that I want to use up. Lunches have been leftovers.

For Monday night’s dinner, I made some Sourdough tortillas on Sunday and a pot of pinto beans over the weekend. When I got home (which was after 6:30 since I had to wait for Kiki to finish play practice), I pureed the beans, warmed them on the stove top and spiced them up a bit with cumin, chili powder, salt, pepper and garlic powder and bit of olive oil for something like refried beans. I also shredded some cheese and Lulu started some rice for me when I walked in the door (a double batch of white rice in the rice cooker). Dinner was delicious bean, rice and cheese burritos with salsa and cortido (I have a good stock of cortido, kraut and other miscellaneous ferments in the fridge).

Tonight’s dinner was a Roast cooked all day in the crock pot (took me all of 5 minutes to put a roast and a bit of water in the crock pot this morning, the hardest part was remembering to take it out of the freezer yesterday morning). When I got home I put some potatoes in the oven to bake along with a loaf of Artisan Sourdough bread from my bucket of 5 minute sourdough bread (learn more about this in the GNOWFGLINS Sourdough eCourse). Sliced fresh tomatoes finished out the meal.

The roast from tonight and last nights rice will become Fried Rice tomorrow night (I’ll also make an Egg Drop Style Soup).

Thursday we’ll have a Stew with the rest of the roast plus some veggies and I’ll make another loaf of Artisan bread.

Friday night I’m planning on Spaghetti Squash Pasta (which I’ll make Thursday night since it takes a bit to bake) and Meat Sauce Pasta made in the crock pot.

So that is my plan for this week. I’m hoping it goes okay.

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