Weekly Menu Plan #58 Re-Entry

Why, hello there!  Did you have a nice holiday season?  I really wasn't planning on dropping off the internet for two weeks, but believe it or not, this is my first time touching a computer since mid December.  When I first started writing in this space, I made a pact with myself that when push comes to shove, this blog would be what is sacrificed during a very full season before I took more time away from family.  I had plans to write ahead of time and schedule posts to be published during the holidays but time ran out for that, too.  Looking back on these last two weeks, I am so very thankful for that pact, and the treasures of memories I have tucked away in my heart forever that were made during this time.

These past two weeks have also helped me realize how much I love to menu plan.  We managed to live without them, but I was ever so thankful for the stash of fourteen meals I had frozen and we relied on them while we were home.  It works for me to sit down and focus on what to make for each meal of the week all at once and never have to think about them again.  Never having to face the it's five o'clock and I have no clue what I'm going to make for dinner with what I have in the fridge fiasco brings such peace.  So without further ado, let's get to this week's plan, shall we?  Oh, and happy new year!  There's so much to share about what's to come here on our homestead, but that is for another time.

Monday:

To do: thaw chicken stock for Wednesday night

Breakfast:  Porridge & Eggs

Lunch:  GF Nut Butter & Honey Sandwiches, Raw Cheese Slices Wrapped in Lunch Meat, Oranges

Snack:  Persimmon Spice Smoothies

Dinner:  Onion & Pepper Smothered Round Steak & Salad

Tuesday:

Breakfast:  GF Biscuit, Egg, & Cheese Sandwiches

Lunch:  Nut Butter & Berry Wraps, Carrots, Hummus, Pear Slices

Snack:  Apple Pie Smoothies

Dinner:  Slow Cooker Honey Mustard Chicken & Winter Salad

Wednesday:

Breakfast:  Plain Yogurt with Raw Honey & Frozen Berreis, Avocado Slices on the Side

Lunch:  GF Turkey & Cheese Sandwich, Hard Boiled Egg, Carrot Slices & Hummus

Snack:  Walnut Cranberry Smoothies

Dinner:  Winter Squash Soup

Thursday:

To do: make cookie dough bites & rosemary garlic crackers, soak refried beans

Breakfast:  GF Dutch Baby Pancakes

Lunch:  Ants On a Log (nut butter-filled celery with raisins on top), Raw Cheese Wrapped in Lunch Meat, Orange Slices, Almonds

Snack:  Carrot Juice Blended with Kefir, Honey, & Apple Pie Spice

Dinner:  Baked Potatoes Topped With Bacon, Cheese, Creme Fraiche, & Chives

Friday:

To do: make refried beans

Breakfast:  Chocolate Breakfast Shake

Lunch: Garlic Rosemary Crackers, Raw Cheese, Lunch Meat, Cookie Dough Bites, Apple Slices

Snack:  Peanut Butter & Honey Popcorn

Dinner:  Raclete & Salad

Saturday:

Breakfast:  Bacon & Spinach Oven Omelet

Lunch:  Quesorritos  

Snack:  Perfectly Frothy Raw Hot Cocoa

Dinner:  Veggie, Rice, & Leftover Sausage Stir Fry

Sunday:

Breakfast:  GF Cranberry Lemon Scones

Lunch:  Leftovers

Dinner:  Leftovers

(Sunday is my day off)