Menu: November 5th – November 18th

Menu Plan

This looks like a great idea for lunches.

Thursday

  • Chia Pudding
    • I make individual “puddings” for everyone the night before in pint jars. I add about 1/2 cup frozen blueberries, a Tbsp of chia seeds, cover with milk, shake, and store in fridge overnight. I used to make it with honey, but now I only occasionally add the honey. The kids ask for it every day. It’s a great make-ahead breakfast that the kids can get on their own as they wake up.
  • Porridge
  • Chili

Friday

  • Eggs & Asparagus: Saute onions, garlic, mushrooms, & asparagus in coconut oil or chicken fat gleaned from homemade chicken stock. Add salt and pepper. Fry a couple of eggs and serve atop the veggies.
  • Veggies & Baba Ganoush
  • Shepherd’s Pie

Saturday

Sunday

Monday

  • Southwestern Eggs: Saute Mushrooms, Onion, Garlic. Add Salsa. Add eggs. Scramble. Throw a ton of spinach on top. Cover and let wilt. Stir together and salt to taste.
  •  Salad – Greens, carrots, tomatoes, apple, feta, chicken; homemade dressing

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Monday

Tuesday

Wednesday

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: