Menu Plan 1/8/2012

Last week was a very tasty food week. I had to do a little bit of rearranging of things but not too bad. For Friday night’s potato bar I had planned on using the leftover chili and possibly the Southwestern topping as on of our potato bar topping options. However, we had zero leftovers of those two items. Fortunately, I had taken the carcass from our Thanksgiving turkey out of the freezer to turn into broth. After cooking the carcass overnight I was was able to pick off about 2 cups of meat from the carcass. This combined with turkey broth became a delicious cream of turkey soup/gravy which was a perfect baked potato topping.
This week we’ll be eating white beans (small great northern) as our stretchy bean. Monday night’s roast beef leftovers will be lunches for Joe, Christopher and I as long as it lasts, Kiki and Lulu will take their usual simple brown bag lunches and breakfasts will be simple each day from our common breakfast list.
Sunday: Sushi
Monday: Roast beef, sauteed cabbage, butternut squash fries
Tuesday: Sauerkraut and Bean Soup with kale (adapted from a recipe in Nourishing Traditions by Sally Fallon Morell)
Wednesday: Fasooli, stewed antelope
Thursday: Spicy Bean Soup (from Grain Free Meal Plans) , guacamole
Friday: Hamburgers on sourdough rustic biscuits, oven baked fried
Saturday: Basque Stew (this recipe using antelope instead of lamb)
Photo: Homemade (by me) sushi

1 comment to Menu Plan 1/8/2012

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Hi and Welcome! I'm so happy that you have found your way here. I hope that you will find useful information in your real food journey. Our real food journey has changed over the years to include a small two acre farm with a larger 20 acre farm in our future. I'm excited to share our busy, and sometimes crazy, adventures as we learn new things. We're also working hard to be completely debt free so you'll find information on finances and general frugality along with various family adventures plus the occasional 'odd' category depending on what's going on in our world. Thanks for joining along! ~ Millie

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