Jessica's Jottings:

On faith, food, family and frugality

Menu Plan: 10/28 – 11/3

on October 27, 2013

So…I, ahem, overspent my food budget a little bit over the weekend due to a birthday party. /blush

Ergo…we are eating entirely out of the freezer and deep freezer this week.

Personally, I’m needing to tighten my eating back up a little bit as I’m having some ongoing stomach issues and I’m very itchy again. Boo. I’m really feeling like I need to pull stevia out of my diet for a trial run of at least a week to see if that helps clear up the itchiness. I’m really hoping it’s not the cause, but I need to check it out.

I’m also going to try to start doing better again about incorporating protein in at every meal. I’ve gotten lax in this area, too.

Monday, October 28

Breakfast: Pumpkin Pie Casserole for hubby and kids, sauteed shredded zucchini and yellow squash with a turkey burger for mom, blackberry smoothie
Lunch: Leftovers
Dinner: Roasted chicken, roasted beets, steamed broccoli

Today’s To Do: Bake bread. Process all of the peppers in the fridge, chopping some and slicing others. Take care of milk kefir grains. Bake two chickens. Pull all remaining meat off of bones after dinner, packing it up for the freezer. Start stock.

Tuesday, October 29 – Jess guitar lesson

Breakfast: Blackberries and Cream French Toast and bacon for hubby and kids, coriander kale with chicken for mom
Lunch: Leftovers
Dinner:  Cuban beans and rice

Today’s To Do: Take care of milk kefir grains. Thaw out cuban beans. Cook rice.

Wednesday, October 30

Breakfast: Maple cinnamon blender pancakes, turkey burger and veggies for mom
Lunch:  Leftovers
Dinner: Chicken soup without the barley

Today’s To Do: Take care of milk kefir grains.

Thursday, October 31

Breakfast: Bacon egg and cheese biscuits, leftover soup for mom
Lunch: Leftovers and baked acorn squash
Dinner:  Leftovers

Today’s To Do: Take care of milk kefir grains. Make a big batch of baking powder. Make a quadruple-sized batch of biscuits, so we have extra for the freezer.

Friday, November 1

Breakfast: Tropical Baked oatmeal, chicken soup for mom
Lunch: Leftovers
Dinner: Salmon patties and steamed broccoli/cauliflower

Today’s To Do: Take care of milk kefir grains.

Saturday, November 2 – Violin lesson, mid-afternoon

Breakfast: Pancakes or Waffles, Chef’s Choice, Leftover salmon for mom
Lunch: Leftovers
Dinner:  Taco salads

Today’s To Do: Take care of milk kefir grains. Thaw out some pintos and ground beef in the a.m.

Sunday, November 3 – Serving at the 6 p.m. service

Breakfast: Leftovers (and/or freezer waffles/biscuits)
Lunch: Leftovers
Dinner: Leftovers

Today’s To Do: Make next week’s meal plan. Take care of milk kefir grains.

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