Monday, November 9, 2009

Menu Plan Monday 11-9-09

I'm back from my spontaneous blogging break with this week's menu. During my break, I started something new for our family by making a monthly, rotating menu. For the most part, my family likes to have the same things for dinner, so I created a monthly menu that will repeat each month for 3 months. At that time, I plan to change it up some, based on my family's preferences at that time. The menu is flexible, allowing for me to include local seasonal fruit and veggies and also allowing for trying some new recipes. So far, dinner is all that I've planned out on a monthly basis. I'm hoping to add breakfast, lunch and snacks to the regular menu plan soon. All local items are bold.

There are some things that are on the menu every week as regular items. Those include 2 roasted chickens (we eat some of it for one meal, use some in soup, use some in salads and use some for chicken salad sandwiches for lunch and for hubby to take to work - we also make soup stock from the bones of the chickens), homemade yogurt, homemade focaccia bread (we use it for sandwiches - yummy!!), and broccoli cheese soup (my oldest loves this soup - its the only one he'll eat).

This week, we are also having:

With the roasted chicken we're having purple hull peas (from Dad's garden) and steamed broccoli

Chicken enchiladas with a green salad and steamed Cauliflower

Meatloaf (turkey and lamb mix) with caramelized onions, baked butternut squash and spinach salad

Pan Fried Tilapia, black beans and brown rice, green salad

Chicken Noodle Soup (with lots of local, seasonal veggies)

This week, breakfasts will include:

Whole Wheat Pancakes with pecans and satsumas (we LOVE satsumas and my Uncle grew these!!)
Eggs and Ham with grapefruit
Pear Sauce Muffins with yogurt
Yogurt with fresh fruit
Fruit Smoothies (including local blueberries we froze during the summer and lemon juice from our lemon tree)

This week, lunches include:

Chicken salad sandwiches (with spinach from the farmer's market)
Greek Feta Salad (will include some lettuce and cherry tomatoes from my garden)
Leftovers from dinner
Grilled Cheese Sandwiches

This week, snacks include:

Banana Nut Bread
Fig Pinwheel Cookies (with pecans)
Raw Milk Cheddar Cheese
Pumpkin Bread
Chips and salsa (we are almost out of our homemade salsa)

This post is my entry at Menu Plan Monday.

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