<< Back to all Blogs
Login or Create your own free blog
Layout:
Home > Menu Planning Week Six
 

Menu Planning Week Six

February 6th, 2017 at 11:53 pm

So I bought some oranges and some cabbage as it is cheaper than lettuce and will last a lot longer and we will be having cole slaw instead of salads when I want those at dinner time. I did get the purple cabbage so it will be pretty as well as have more vitamin content. Everything else is food we have on hand and I am going to try to be keeping to that as closely as possible.

I made Wednesday an easy crockpot day. I will make the Kaiser rolls the day before. They are easy.

Monday:
Beef Stew--All home canned beef potatoes, carrots, and parsnips
Home canned green beans
Home canned pears

Tuesday:
Leftover Casserole--Frozen turkey and stuffing from Christmas, sour cream, cheese, poultry seasoning, cream of chicken soup, tater tots
Frozen Broccoli
Home canned nectarines

Wednesday:
Pulled Pork Sandwiches--Pork roast from our pig share with homemade Garam Masala (nightshade free)
Homemade Kaiser rolls
Canned Pineapple
Cole slaw

Thursday:
Homemade Pizza--frozen ham, frozen sausage, pepperoni, onions, home canned sauce, cheeses
Cole slaw
Oranges

Friday:
Mild Curried Rabbit with homemade curry powder (nightshade free)
Sweet Potatoes
Broccoli
Frozen Plums

Saturday:
Picnic Ham
Sweet Potatoes
Home canned green beans
Home canned pears

Sunday:
Belgian Waffles
Leftover Ham
Oranges
Frozen Broccoli

6 Responses to “Menu Planning Week Six”

  1. My English Castle Says:

    I've switched over to bags of apples from my berries. I'm glad you have lots of stores to draw from.

  2. LuckyRobin Says:

    It is hard to give up berries right now, but I have done also. They are not in season. Oranges, apples, and bananas are, so are much cheaper.

  3. elitaylor646 Says:

    Hey Lucky Robin,

    If I remember right, I saw a post where you missed taco seasoning. The below is my go-to recipe as I also have a food intolerance to nightshades. It is good with browned beef like you put in tacos. Even my normal taco season friends and family like it. I also really like it on chicken for fajitas and enchiladas or mixed in dips for chips. It originally called for half the garlic, but I love garlic, so I upped it.

    1 lb browned meat
    1/2 cup water

    1 tsp Salt
    1 tsp Sugar
    1 tsp Onion Powder
    1 tsp Garlic Powder
    1 tsp Cumin
    1 tsp Coriander
    1 tsp Cilantro
    1 tsp Oregano

  4. LuckyRobin Says:

    Thanks for thinking of me. I did come up with one that is almost identical to that, only no sugar and with black pepper (which is not a nightshade). I did some experimenting with seasonings over the last two weeks. I find it kind of amazing how close yours is to the one I did, only I used TBSP for most of mine because we wanted it more intensely flavored.

  5. elitaylor646 Says:

    I usually like mine more intensely flavored too! I never thought of doing the black pepper. I am going to have to try it next time. :-)

    It always amazes me how many things and dishes have nightshades in them. It took me a long time to figure out substitutes, but since you do a lot of homegrown and cook yourself, I bet you got the hang of it fast!

  6. LuckyRobin Says:

    Pretty fast. I'm intuitive with herbs and spices and have managed to reverse engineer quite a few dishes from restaurants and come up with some good blends of my own.

Leave a Reply

(Note: If you were logged in, we could automatically fill in these fields for you.)
*
Will not be published.
   

* Please spell out the number 9.  [ Why? ]

vB Code: You can use these tags: [b] [i] [u] [url] [email]