riddlelove: Weekly Menu Plan #62 ~ Back to Simplicity

With planting season well underway here in Northern California, as well as finishing up some pruning and oh, you know, getting ready to expand our tiny home, things need to simplify. As much as I love playing in the kitchen and trying lots of new recipes, I will be scaling it way back, most likely for the rest of this year. Many of the recipes I will share here on the menu plans will be modified to make as simple as possible. I will try to share my notes as much as possible, or even turn them into new recipes altogether if they change that much. The beautiful thing about real, local, organic, in-season food is it already tastes so superior, extravagant dishes are often unnecessary and simple dishes allows each ingredient's flavor to be enjoyed.

Also, a word on bacon. Sometimes on these menu plans you will see several dishes with bacon in them. We actually don't eat very much of it. In fact, we don't even buy a package a week, but when we do, it is used sparingly to stretch over several meals. I usually brown all of it for the week, crumble it up, and sprinkle it here and there. Just FYI.

Monday:
To do: soak porridge, make hummus (beans were soaked Sunday)
Breakfast: Egg Burritos (scrambled eggs, salsa, creme fraiche, cheese, bacon) using Rice Tortillas
Lunch: GF Manuka Honey & Peanut Butter Sandwiches
Snack: Carrot Cake Smoothies
Dinner: Baked Potatoes with creme fraiche, raw cheese, bacon, and broccoli on top

Tuesday:

To do: make yogurt

Breakfast: Porridge and Eggs

Lunch: Hummus, Carrot Sticks, Raw Cheese Wrapped in Lunch Meat, Almonds

Snack: Apple Pie Smoothies

Dinner: Slow Cooker Lemon Herb Chicken, Roasted Lemon Beet Salad (modified)

Wednesday:

To do: thaw beef for Friday

Breakfast: Yogurt with Maple Syrup & Frozen Berries

Lunch: GF Sandwiches with Raw Cheese & Leftover Chicken, Oranges, Almonds

Snack: Walnut Cranberry Smoothies

Dinner: Taco Salad