Menu Plan Monday- Jan. 28

I wanted to finish this last night, before bed (which was already past 10), but my wise husband told me to leave it and go to bed and do it in the morning. I was so tired all weekend (the result of a couple late nights and a baby that’s still getting me up), and although I’d still tired today, I’m so grateful for the rest that I did get. So here it is, a little late, but from a far more sane and happy woman. 🙂

Monday: Shepherd’s Pie

Tuesday: Chili and cornbread (I don’t use a recipe for my chili- it’s basically just ground beef, usually kidney or pinto or black beans, or a combination of all 3, tomatoes, veggies like shredded carrot, onion, garlic and diced peppers, and seasoning).

Wednesday: At a church event

Thursday: Chicken stew (Nourishing Traditions), green salad and homemade bread

Friday: Chicken Divan (I use extra broccoli and add cauliflower, and substitute a little apple cider vinegar for the sherry, and the cream will be from my raw milk) over brown rice

Saturday: South of the Border Pie (this is from Better Homes and Gardens– I’ll add peppers and corn to it, then make homemade guacamole and salsa to go with it)

Sunday: Minestrone (from Nourishing Traditions), with broccoli salad and homemade bread for lunch with guests, and leftovers for dinner

We’ve also got Ryan’s younger brother staying with us for the next couple of weeks, so I’m having to think a bit extra about breakfasts and lunches (he’s 17 and a big eater!). So my plan is:

Breakfasts: Oatmeal or baked oatmeal (probably 5 days), pancakes (x1), eggs and toast (x1), and we drink fruit smoothies with breakfast almost every day.

Lunches: I likely won’t have many dinner leftovers, so probably sandwiches, simple pastas, salmon melts, all with whatever raw veggies we have on hand, and leftovers when they’re available, plus some awesome potato soup that I have in the freezer.

Edit: This recipe was requested, so even though it’s not my own, I thought I’d add it in. It’s extremely yummy!

SOUTH-OF-THE-BORDER PIE
1/2 cup chopped onion
2 cloves garlic (minced)
1 TBSP olive oil
1-2 tsp chili powder
1 tsp ground cumin
1/4 tsp. salt
1 c dry pinto beans ( I did 1.5)
1.5 cups cooked brown rice

1 c. shredded cheddar cheese
3/4 c milk
2 beaten eggs
chopped green sweet pepper (optional)
salsa, guacamole and sour cream (optional- add after it’s cooked)

Cook
beans for 45 minutes.  In a saucepan cook onion
and garlic in hot oil till tender but not brown.  Stir in chili powder,
cumin, and salt.  Cook 1 minute more; cool.  Stir in beans, cooked,
rice, cheese, milk, and eggs.  Spray a 10-in pie plate or quiche dish
with nonstick coating.  Spoon mixture into pie plate.  Bake, uncovered,
in a 350 degree oven about 25 minutes or till the center is set.  Let
stand 10 minutes.  If desired, sprinkle with sweet pepper and serve
with salsa.  Makes 6 main dish servings. (from Better Homes and Gardens)

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