breakfast/lunch menu plans at all, so this week I'm just planning out dinners. I find that planning our dinners, making plenty of things ahead of time that we can eat as snacks, and having a good amount of staples (eggs, cheese, fruit, and veggies) on hand helps us to stay on budget and stick with healthy foods.
Dinner Menus this week
Saturday: Pan fried trout caught this morning. Steamed broccoli. Berry cobbler for dessert.
Sunday: Smoked salmon, cheese, and crackers, fruit smoothies.
Monday: Chicken salad in cabbage leaves or tortillas
Tuesday: Poached eggs with hollandaise sauce (the blender recipe in Joy of Cooking is quick and easy) and I'm going to try The Nourishing Gourmet's Soaked Wheat Biscuits
Wednesday: Hamburgers on portabello mushrooms, squash Fries with homemade ketchup
Thursday: Baked burritos, fruit smoothies
Friday: Quesadillas, beans (from scratch)
Crispy almonds, smoothies, dried fruit, yogurt, veggies dipped in yogurt, soup.
Scrambled eggs with lots of veggies, smoothies with coconut oil in them, homemade 'breakfast bars' out of nuts and fruit, and honey, beef sausage, toast with peanut butter. Coffee.
To try this week:
Last week we tried liver (we liked it!) and chicken pancakes (pictured up above). This week I want to make a GAPS/SCD friendly 'jam/syrup' by boiling fruit, try a sprouted lentil patty type thing that's in Nourishing Traditions (page 508).
Are you trying anything new this week?
Part of Mindful Menus and Menu Plan Monday and Pennywise Platter Thursday