Weekly Menus

I will be submitting weekly menus under this tab as I make them up for my family.  My family will have test-driven the entire menu before I post them.  I have also attached all of the recipes links I used to make your weekly menu planning even easier.

Week 2 Menu:

Monday:

Pork Soup – This is the recipe I followed but used two large ham hocks instead of the chicken, ribs, and pork shoulders and replaced the soy sauce with Braggs Aminos http://www.foodandwine.com/recipes/shoyu-ramen

Hush Puppies- This is the recipe similar to what I made, but I replaced the flour with whole wheat flour and fried them in soy oil http://www.tasteofhome.com/recipes/Hush-Puppies


Tuesday:

Beef Roast – A sirloin roast in the crock pot for the day with a Greek seasoning mix to season the meat

Rice Pilaf - http://www.wholefoodsmarket.com/recipes/2587

Beetroot Salad – This salad is quick and easy http://localfoods.about.com/od/spring/r/BeetYogurtSalad.htm


Wednesday:

Lentil and Meat Patties – Even my pickiest eater loved these pocket bread lamb burgers http://deepdisheats.com/recipes/Lentil_burger.htm

Pocket Bread – I made extra of these to last through the week http://tammysrecipes.com/whole_wheat_pita_pockets

Sprouts – I started some broccoli sprouts on Sunday and they were ready for dinner Wednesday night

Ranch Hummus - http://www.sparkpeople.com/mypage_public_journal_individual.asp?blog_id=4139185


Thursday:

Roast Chicken - (Covered and roasted all day long starting from frozen– 250 degrees for 2 hours and then 200 degrees for the rest of the day.)

Cheese Souffle – Great soufflé recipe that gives you an option to use whole wheat and soy flour http://www.grouprecipes.com/77461/never-fail-cheese-souffle.html

Peaches that we froze from last summer


Friday: (Company for Dinner)

Lasagna – Lasagna Pioneer Woman style http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Garlic Bread – Really easy to make if you make the bread a couple of days ahead of time http://simplyrecipes.com/recipes/garlic_bread/

Bean Salad – An easy Italian bean salad http://italian.food.com/recipe/simple-italian-bean-salad-242758

Tofu Pie and Berry Bread Pudding – You can find the tofu pie on my site under desserts or at https://sites.google.com/site/wholefoodswholefamily/recipes/dessert, and the Berry Bread Pudding http://www.myrecipes.com/recipe/berry-bread-pudding-with-vanilla-cream-sauce-10000001120210/


Saturday:

Chicken Taquitos – The recipe is on my website under Dinners or at https://sites.google.com/site/wholefoodswholefamily/recipes/dinners

Corn chips and bean dip – Complete the meal with non-GMO corn chips and my 5-minute spicy bean dip https://sites.google.com/site/wholefoodswholefamily/recipes/vegetables


Sunday:

Popcorn

Smoothies – Here is another site for some good for you smoothies http://www.smoothieweb.com/

Spicy Pecans - http://allrecipes.com/recipe/hot-and-spicy-pecans/

Home-made Fruit leathers – I usually make these in the fall and put them in vacuum seal bags to keep the rest of the year.



Week 1 Menu:

Monday

-          Giant Hamburger  (Just a large round loaf cut in half and a three pound hamburger patty baked at 350 degrees for about 45 minutes)

-          BBQ Rice Chips – these are the kind I buy in bulk (http://www.lundberg.com/products/rice_chips/Santa_Fe_Barbecue_Rice_Chips.aspx)

-          Fruit leathers (see my recipe under the snacks subheading.  I usually make large batches of these in the fall and then store them in Ziploc bags to be eaten the rest of the year)

Tuesday

-          Roasted Chicken (Covered and roasted all day long starting from frozen– 250 degrees for 2 hours and then 200 degrees for the rest of the day.  I topped the chicken with homemade apple butter and an oriental five spice powder so the leftover chicken would also be flavored for the recipe on Thursday)

-          Wild Rice – recipe at http://www.cookusinterruptus.com/wild-rice-36.html  (make sure to make enough and save some leftovers for the salad on Saturday!)

-          Green Beans – (grown last year and taken out of the freezer and cooked with a bit of garlic and olive oil)

Wednesday

-          Barley Beef Soup – recipe at http://www.tasteofhome.com/Recipes/Beef-Barley-Soup-9 (I used leftover homemade pizza sauce instead of the spaghetti sauce and Beaf seasoning (that is the brand name I didn’t misspell it) with water to replace the beef broth)

-          Cheese – (the last of the block cheese saved from last milking season)

-          Corn Crackers (see my recipe under the snack subheading – I usually make 4 times this recipe so the crackers will last a while)

-          Peaches – (frozen from last summer)

Thursday

-          Noodles with Chicken and Peanut Sauce – I just tripled this recipe and added the leftover chicken from Tuesday (this recipe needed a bit more braggs and/or salt due to the fact I used natural unsalted peanut butter) - http://www.wearenotmartha.com/2011/05/noodles-with-peanut-sauce/

-          Sesame sticks – these are the kind I order in bulk (http://www.kauffmansfruitfarm.com/Poppy%20Onions%20Sesame%20Sticks/item/544147)

-          Applesauce (homemade with a hint of cinnamon)

Friday

-          Egg Crepes – I quadrupled this recipe:  http://www.food.com/recipe/basic-whole-wheat-french-crepes-102058

-          Fillings – check out this site for a list of great filling ideas for your crepes:  http://www.world-of-crepes.com/crepe-filling-recipes.html

Saturday

-          BBQ Ribs – I slow roasted the ribs all day at 200 degrees.  I first removed the membrane on the one side of the ribs, then rubbed them with a few dry spices and wrapped them in foil to keep the moisture in.  The bbq sauce recipe I used was this one (http://southern.food.com/recipe/apple-barbecue-sauce-236350) but I replaced the ketchup with some homemade apple sauce, the sugar with SUCANANT, and the soy sauce and Worcestershire sauce with Braggs Liquid Aminos.  The last half-an-hour of baking I coated the ribs with the sauce, turned up the oven to 300, and baked without them covered.

-          Wild Rice Salad – I used the leftover wild rice with this recipe:  http://blog.streaminggourmet.com/2011/08/28/wild-rice-cranberry-and-almond-salad/ and then replaced the almonds with roasted pepitas I had on hand (the recipe for roasted pepitas is under the snack recipe subheading)

-          Bread and butter (I made bread last week and so I just pulled a loaf out of the freezer)

Sunday

-          Popcorn, nuts, and dried fruit

-          Smoothies  - Here are a few links loaded with smoothie recipes for you to try

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