Another week, another meal plan!
We are starting "school" this week so my meal planning goes to another level. It is imperative that things are planned and supplies are in house so we can implement our new schedule and get off to a good start!
We are still sticking to our Nourishing Traditions way of cooking!
Monday: Stuffed peppers. Peppers from the garden stuffed with grass fed ground beef and brown rice, smothered in organic tomato sauce. It's a crock pot meal so we won't be heating up kitchen!
Tuesday: Stuffed baked potatoes. Large bakers with kefir sour cream, natural cheese, bacon, chives, and butter.....REAL butter! Served with a salad. Very easy meal for Doug to throw together since I work.
Wednesday: Spaghetti squash with homemade marinara, salad, and homemade whole wheat garlic bread.
Thursday: Roasted free range chicken with carrots and quinoa salad.
Friday: Fish and vegetables steamed in parchment packs. This is our favorite way to eat fish right now. Take a small sheet of parchment and place your fish and veggie on top. Season with herbs and lemon and fold up the edges to seal. The fish steams perfectly and is very flavorful!
Saturday: Pizza! Pizza dough made with whole wheat and topped with thinly sliced tomatoes, fresh mozzarella, and basil.
Sunday: Pannini sandwiches. Everyone can make their own sammies using fresh veggies and natural cheeses on homemade whole wheat bread. I may even branch out to make homemade corn chips (from Maseca) to eat up the last bit of garden salsa in the freezer.
1 comment:
You've come a long way, Baby!
(wasn't there a time when you thought I was kinda wierd for eating like this?)
Your meals sound wonderful. I am almost motivated to start planning!
I bought raw milk this past weekend... OMGsh! yum
Post a Comment