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