Saturday, October 24, 2020

Weekly Menu Plan with a list of things to prepare over the weekend


We are working to trim up a bit and get back to eating a healthy and more traditional foods diet.  Here is my menu for the week.  I will be using up a few things from the pantry that are processed, but I am trying to keep that to a minimum. I also will use some of the honey we harvested as well as pecans that are ripening on the trees. 

Weekend Prep:

1) Make Skim Milk Yogurt
2) Boil a dozen eggs in the electric pressure cooker
3) Make a whole chicken/chicken broth
4) Make Apple Snap Granola


Breakfasts:

 Yogurt Smoothies
Air Fryer Eggs & Bacon or Sausage
Cottage Cheese w/fruit
Scrambled Egg Wraps
Boiled Eggs
Overnight Oats

Lunches:

Chicken Salad
Homemade Lunchables w/ Ak-Mak crackers (minimally processed)
Meat Patties w/Cauliflower & Carrot Puree
Salmon Patties, steamed peas, sautéed squash 

Dinners:

Sesame-Orange Chicken with Arborio Rice

Taco Tuesday with lettuce, Pico de Gallo, tomatoes, cheese, sour cream, black olives 

Chicken, Wild Rice, and steamed broccoli 

Chicken Burrito Bowls with Pico de Gallo, Guacamole, and Seasoned Black Beans

Tarragon-Dijon Meatballs with Garlic-Tarragon Gravy, Sweet Potato Wedges, Green Beans

Korean Beef Bowl with Brown Rice



 

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