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. . .
Saturday
Supper – mushroom, bacon, and swiss burgers with peppers and onions; creamy potato and leek soup (minus the cheese); sautéed green beans; salad
Sunday
Breakfast – Blueberry muffins and bacon
Supper – Chicken, rice, broccoli, and mushroom casserole; butternut squash with apples; salad
Monday
Breakfast – hashbrowns and patty sausage
Supper – chicken tortilla soup; chips with salsa and guacamole
Tuesday
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
Wednesday
Breakfast – blueberry pancakes and bacon
Supper – turnip green soup and cornbread
Thursday
Breakfast – oatmeal with fruit and nuts
Supper – pork medallions; stewed and spiced apples; baked sweet potatoes
Friday
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
Saturday
Breakfast – breakfast home fries with peppers and onions; bacon on the side
Supper – Spaghetti, garlic bread, salad
Sunday
Breakfast – pancakes, sausage, eggs, grits
Supper – pork loin chops, roasted acorn squash, cabbage, pear pie (crisp)
Monday
Breakfast – hashbrowns and bacon
Supper – black bean soup with sausage, cornbread, salad
Tuesday
Breakfast – oatmeal with fruit and nuts; leftover home fries with peppers and onions
Supper – chicken pasta with veggies, green beans, salad
Wednesday
Breakfast – Daiya cheese grits with crumbled sausage
Supper – clear out leftovers – chopped BBQ pork sandwiches, cabbage, roasted acorn squash
Thursday
Breakfast – waffles with mixed berry topping
Supper – pork and butternut squash stew, rice, cornbread
Friday
Breakfast – oatmeal with strawberries and coconut cream
Supper – vegetable stir fry with leftover rice
Saturday
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.
Organic, Naturally 