Menu Plan Monday… I mean Tuesday… Better make that Wednesday


You know, typically if I had arrived at Wednesday night and still not posted this, I’d just skip it for the week. But as we’re attempting to transition to real/whole foods, it feels important for me to document our progress in this space. So… away we go!

Monday, January 9
Scrambled eggs (from a friend’s chickens!) on toast (store bought)
Snack: (Organic) Fruit and (Organic but not homemade) yogurt
Lunch: Grilled cheese (storebought bread and Cabot cheese; I’m not ready yet to spend the money on organic cheese but I’ve heard good things about Cabot) and (homemade) tomato soup
Snack: Oven-Shy Cookies (Brown Rice Krispies, chocolate, and marshmallows leftover from the bad old days and cashews, along with the last of our Amish butter)
Dinner: Roasted veggie pasta (made with lots of yummy peppers, eggplant, and zucchini, but I don’t think any of them were organic because the store didn’t have organic) and pasta from the pantry
Kitchen Project: Make veggie broth and cookies

Tuesday, January 10, Baptism of Jesus
Oatmeal sweetened with maple syrup
Snack: Cheese and crackers (these were actually Late July organic brand we found at the surplus outlet)
Lunch: Tuna quesedillas (tuna and orange bell pepper and cheddar on a whole wheat tortilla) and carrot salad (carrot, raisin, lemon juice)
Snack: Fruit Smoothies from organic frozen blueberries
Dinner: Turkey chili, brown rice, stir-fried zuccini, corn bread

Wednesday, January 11, Nicholas’s Baptismal Anniverary
Fruity apple muffins (Apples sliced thin and sauteed in butter with honey and nutmeg over whole grain English muffins that were dipped in egg and milk and browned in butter)
Snack: Baby carrots and ranch dressing (leftover from the pantry, not homemade)
Lunch: Homemade mac and cheese (elbows from the pantry with homemade white cheese sauce)
Snack: Fruit
Dinner: Nicholas picked sticky spare ribs, baked potatoes, and cheesy broccoli. We also had a cake, but it was from a mix. Bad Mommy.

Thursday, January 12
Oatmeal and fruit
Snack: Chocolate chip bread
Lunch: Beef and barley soup. I bought some beef soup bones from the Amish dairy to make beef broth from, but they have a fair amount of meat on them, so I wanted to use them in a soup first/
Snack: Air-popped popcorn
Dinner: Rainbow beef (stir fry with lots of veggies and colored peppers)
Kitchen Jobs: Bread and beef broth

Friday, January 13
Breakfast tortillas
Snack: Yogurt
Lunch: Leftovers or sandwiches
Snack: Cocoa munch mix
Dinner: Mini personal pizzas and salad

Saturday, January 14
Banana pancakes
Snack: Kids’ choice
Lunch: Leftovers
Snack: Kids’ choice
Dinner: Chicken drumsticks, green beans, and mashed potatoes

Sunday, January 15
Cereal, fruit, yogurt
Snack: Kids’ choice
Lunch: Leftovers
Snack: Kids’ choice
Dinner: Sausage hot pot and chunky applesauce

I know marking what’s organic and what’s not is kind of obnoxious (and I only did it on the first few days) but I’m trying to keep track and be honest about where we’re at and how we’re doing. I have a lot of food in my stockpile and I’m just not willing to get rid of hundreds of dollars worth of food. I have replaced our oils and sweeteners and flours and other “ingredients” with alternatives that are natural and organic when possible, but we’ll have to eat our way through a lot of what’s left.