Menu – November 10-22

At long last, I’m sharing my menus. Each week, usually on a Saturday, I sit down and plan out the week’s meals, write my grocery list, and head to the market. This particular week, I have family in town for my older son’s birthday, so my menu takes into account that I won’t have time to go to the market over the weekend. This menu is therefore for two weeks.

As you can see, I plan breakfast and supper each day. Lunch usually consists of leftovers cobbled together from the fridge. As you’ll also see, my family has a strange love affair with breakfast meats (always uncured and nitrate free), or really just meat in general. So here we go. . .

Supper – mushroom, bacon, and swiss burgers with peppers and onions; creamy potato and leek soup (minus the cheese); sautéed green beans; salad

Breakfast – Blueberry muffins and bacon
Supper – Chicken, rice, broccoli, and mushroom casserole; butternut squash with apples; salad

Breakfast – hashbrowns and patty sausage
Supper – chicken tortilla soup; chips with salsa and guacamole

Breakfast – Daiya cheese grits, eggs (for those who can eat them) or hashbrowns, sausage
Supper – Baked potatoes with sausage, mushrooms, onions, and peppers; black-eyed peas; baked butternut squash slices

Breakfast – blueberry pancakes and bacon
Supper – turnip green soup and cornbread

Breakfast – oatmeal with fruit and nuts
Supper – pork medallions; stewed and spiced apples; baked sweet potatoes

Breakfast – Banana, egg, and peanut butter pancakes (for those who can eat them) or leftover oatmeal (for those who can’t)
Supper – chicken with gravy; rice; peas and carrots; cranberry relish

Breakfast – breakfast home fries with peppers and onions; bacon on the side
Supper – Spaghetti, garlic bread, salad

Breakfast – pancakes, sausage, eggs, grits
Supper – pork loin chops, roasted acorn squash, cabbage, pear pie (crisp)

Breakfast – hashbrowns and bacon
Supper – black bean soup with sausage, cornbread, salad

Breakfast – oatmeal with fruit and nuts; leftover home fries with peppers and onions
Supper – chicken pasta with veggies, green beans, salad

Breakfast – Daiya cheese grits with crumbled sausage
Supper – clear out leftovers – chopped BBQ pork sandwiches, cabbage, roasted acorn squash

Breakfast – waffles with mixed berry topping
Supper – pork and butternut squash stew, rice, cornbread

Breakfast – oatmeal with strawberries and coconut cream
Supper – vegetable stir fry with leftover rice

Breakfast – peanut butter and jelly pancakes

A few things to note:

  • I will purchase a large pork loin (four pounds or more) to use throughout the week.
  • A large butternut squash will contribute to three separate meals.
  • A one-pound bag of black-eyed peas will contribute to two meals.

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