Friday, March 14, 2014

April - Menu Six

Saturday:  Go grocery shopping, thaw large, organic, free-range chicken (4-5 pound) and cut it up to be used in five recipes plus make some bone broth with it.

We get paid every two weeks so I've set up a two week schedule.  I hope we make it on the very little we have for food since our utility bills were so high over the winter.  You are going to find these recipes have just been posted on this BLOG.  Some of them are not posted yet and will be as soon as the toddler lets me. I've adapted all these recipes to be gluten-free, healthy, whole/real food and sized for our family of three with modest servings.

This menu does not take into account breakfast, lunch or snacks.  Lunches are often left-overs.

Sunday:  Crock-pot Roasted Chicken and Vegetables, Strawberry Rhubarb Pie

Monday:  Broccoli Beef, Rice

Tuesday:  Chicken and Beans with Biscuits

Wednesday:  Salmon Patties, Stir Fry Veggies

Thursday:  Tex-Mex Beef, Beans and Rice

Friday: Chicken Pot Pie topped with Biscuits

Saturday:  Pizza, Salad

Sunday:  Crockpot Pork Chops, Peach Cobbler

Monday:  Cashew Chicken, Snap Peas with Roasted Peppers and Sesame Seeds

Tuesday:  Tuscan Beef Stew with Biscuits

Wednesday:  Chicken Cacciatori

Thursday:  Grilled Salmon, Confetti Latkes (Potato Pancakes), Bestest Green Beans

Friday:  Cowboy Chili

Saturday:  Chicken & Bean Enchiladas, Salad

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