This Week’s Menu

-

 
Monday
 Split pea soup (made in the crockpot), pepperoni bread, salad
 
Tuesday
 Crockpot Bbq Beef (from freezer) over brown rice, salad
 
Wednesday
Beef veggie soup (using my canned beef stew, home canned green beans and veggie stock), biscuits, salad
 
Thursday
 Chili bean soup, tortilla chips & salsa, salad
 
Friday
 Crustless chicken pot pie w/ cheesy biscuit topping, salad
 
Saturday
Leftovers
 
Sunday
Salmon patties, cheesy brown rice , salad



 
I thought I’d share my breakfast & lunch menus this week.  I roughly plan ideas for these meals and don’t follow a weekly schedule like I do with dinner.  Sometimes the kids eat toast w/peanut butter and a glass of milk or make a smoothie or something easy for breakfast.  Usually I keep breakfast a simple as possible through most of the week.  

Lunch is often leftovers or something creative made from the leftovers if there is not enough leftovers to go around.  Or I’ll make up some soup (typically something very simple and quick) or serve sandwiches and fruit.  Again, lunch does not follow a schedule. 
 
Breakfast Menu
Breakfast apple crisp
Cheese omelets and toast, oranges
Coffee cake & sausage patties, oranges
Fruit smoothies & scrambled eggs
Oatmeal muffins, apple slices
 
Lunch Menu
Egg salad sandwiches & apples
Homemade tomato soup, crackers
PB & J sandwiches & fruit
Mexican bean soup, tortilla chips & salsa

Comments

  1. PoppyFebruary 27, 2012 at 9:58 AM

    I appreciate you taking the time to post your menu for the week! It helps stimulate my creativity to see what someone else is having!

    ReplyDelete
  2. AnonymousFebruary 27, 2012 at 2:41 PM

    You do so well with your menus and meals, Crystal. You are very inspirational to me. It is an area that I often struggle with, so I truly thank you for all of your posts!

    Lyn

    ReplyDelete
    Replies
    1. CrystalFebruary 27, 2012 at 6:53 PM

      Lyn, when you have to come up with 3 meals a day for 8 kids you quickly learn it has to be a planned day! LOL.. And I still plan with 5 kids at home who eat a lot of food! :D

      Crystal :)

      Delete
  3. CarrieMarch 2, 2012 at 8:54 PM

    Just wanted to let you know how much I appreciate your website. I recently came across your blog, and thought, I recognize this lady! I found your a couple years ago when wanting to learn how to make yogurt, and really learned a ton of stuff I never knew! Thanks a bunch from NM!

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more