We ended up having leftovers a couple of times last week (almost unheard of in this house), so I didn't make everything on my menus. I love it when that happens! Because of that, I have some duplicates.
The breakfasts look large with whole grains and smoothies or a protein, but I am using smaller servings. I am trying to get a nice variety of nutrients in first thing every day. Ideas are appreciated!
Monday
Breakfast:
oatmeal, green kefir smoothie
Lunch:
quesadillas, carrot sticks
Dinner:
Tuna Noodle Casserole, green beans
Tuesday
Breakfast:
Leftover Oatmeal Muffins, scrambled eggs, fruit
Lunch:
PB & J, celery sticks
Dinner:
Lentils & Rice Casserole, salad
Wednesday
Breakfast:
cooked millet, green kefir smoothie
Lunch:
Crockpot Spaghetti, salad
Dinner:
Red Beans & Rice (recipe below), green beans
Thursday
Breakfast:
sourdough toast, fried eggs, fruit
Lunch:
leftovers
Dinner:
Sloppy Joes, Baked Fries, salad
Friday
Breakfast:
Fruit & Yogurt Delight with homemade granole
Lunch:
grilled cheese sandwiches, carrot sticks
Dinner:
Homemade Pizza, salad
Saturday
I'm going to try a large brunch and see if I can get away with two meals, as I do a lot of cooking & baking for the week on Saturdays.
Brunch:
Blender Batter Pancakes, Homemade Turkey Sausage, fruit
Dinner:
spaghetti with meat sauce or homemade pizza, salad
Sunday
We usually eat a late lunch/early dinner after church and graze if we're hungry later. :-)
Breakfast:
toast, hard-boiled eggs, fruit
Lunch/Dinner:
Easter meal
My menu plan calendar is available
here if you are interested in seeing it. I keep that current each day when meals change (as they often do). It also includes daily cooking notes. I have it set up to send me an agenda via e-mail every day, which is very helpful.
For more menu plans, go to
orgjunkie.com.
Red Beans & Rice
1 T palm fruit oil, coconut oil or olive oil
1 cup onion, chopped
1 cup celery, diced
2 cloves garlic, minced
1 lb
homemade turkey sausage, breakfast sausage or smoked sausage
1 t oregano
1 t thyme
1/2 t basil
1/2 t black pepper
2 cups homemade chicken broth or 1 can chicken broth (add water if you need more liquid)
2 bay leaves
2 cups cooked red beans (I cook a bunch and freeze in 2-cup portions) or 1 can red beans
2-3 cups cooked brown rice (I keep 2-cup portions of cooked rice in my freezer)
1. Heat oil in a large skillet or pot while you chop your onion and celery.
2. Add onion and celery and saute until fragrant.
3. Add garlic and saute for a few seconds, then add sausage IF using breakfast sausage (if you are using smoked sausage you will add it later). Break up sausage while it cooks.
4. When sausage is cooked through, add oregano, thyme, basil and black pepper and mix in.
5. Add chicken broth, bay leaves, red beans and rice (and sausage if using smoked sausage). Stir, bring to a boil, turn heat down to medium and cook until the chicken broth is evaporated (you will have to stir it so nothing sticks to the bottom of the pan).
6. Serve and enjoy!
~Andrea
The thoughts of a book-loving, home schooling wife and mother who wants to be available to serve her Savior in her family, home, church, and wherever He chooses to send her.
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