So this is the plan for our first week of our pantry challenge. The menu is fairly varied, and I’m interested to see how the rest of the month goes!
Monday
- Breakfast: Oats with Raisins, Green Tea
- Lunch: Leftover Buffalo Pot Roast, Greens
- Dinner: Butternut Squash Souffle, Mixed Green Salad, Fermented Beets
- To Do: Soak Spelt for Sprouting, Soak Beans for Chili, Slice & Marinate Beef for Jerky, Store Sauerraben, Boil Eggs
Tuesday
- Breakfast:Fried Eggs with Sliced Tomatoes on Sprouted Spelt English Muffins with Cheddar Cheese
- Lunch: Autumn Vegetables in Broth, Simple Salad, Sliced Fresh Apples
- Dinner: Clam Chowder, Corn Bread
- To Do: Make Yogurt and Kefir, Brew Water Kefir, Start Sprouting Spelt, Cook Beans in Crock Pot, Dehydrate Jerky, Make Mayonnaise, Make Egg Salad, Pick Up Milk and Cream
Wednesday
- Breakfast: Yogurt with Pecans and Nectarines
- Lunch: Egg Salad over Greens, Fresh Apples
- Dinner: Anasazi Bean & Ground Beef Chili, Corn Bread, Green Salad & Fermented Beets
- To Do: Continue Sprouting Spelt, Make Maple Vanilla Ice Cream
Thursday
- Breakfast: Oats with Raisins & Dried Apples with Kefir
- Lunch: Leftover Chili, Sauerkraut
- Dinner: Herb Roasted Chicken, Roast Chicken Gravy, Simple Salad, Sauerraben, Sauteed Romano Beans with Pecorino Cheese & Pine Nuts, Butternut Squash Puree
- To Do: Grind Spelt, Start Slow-rise Hamburger Buns, Make Mayonnaise, Make Chicken Salad, Start Bone Broth for Chicken
Friday
- Breakfast: Yogurt with Pecans and Nectarines
- Lunch: Chicken Salad over Greens, Fresh Apples
- Dinner: Hamburgers on Steamed Sprouted Spelt Buns with Onion, Lettuce, Tomato and Raw Milk Cheese, Real Sauerkraut, Oven Fries
- To Do: Soak Flour for Pita Bread, Soak Flour for Gingerbread Pancakes, Soak Chickpeas
Saturday
- Brunch: Gingerbread Pumpkin Pancakes, Fried Eggs, Nitrate/Nitrite-free Bacon, Sauteed Swiss Chard
- Dinner: Falafel, Sprouted Spelt Pita Bread with Fresh Lettuce, Tomatoes, Fermented Beets & Yogurt Sauce
- To Do: Continue Sprouting Spelt, Thaw Bison Roast
Sunday
- Brunch: Herb-baked Eggs, Buttermilk Oat Flour Biscuits with Real Butter and Raw Honey, Tomato Salad
- Dinner: Bison Pot Roast, Real Sauerkraut, Mashed Potatoes with Gravy, Roasted Beets, Simple Salad
- To Do: Soak White Beans, Prep Slow-rise Bread
This post is part of Meal Plan Monday hosted by Organizing Junkie.
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My goodness! So thorough. I’m lucky if I choose a recipe to shop for at the beginning of the week. What is Sauerrüben?
Michelle @ What Does Your Body Good?’s last post: Seitan: don’t have to pronounce it to love it.
We are excited about trying this challenge. Here is the list of menu’s for this week.
Monday: (we ate) Breakfast: zucchini/raspberry muffins, fruit, leftover egg pie (with hash brown crust)
Lunch: Turkey enchiladas, green beans
Dinner: Leftovers from Thanksgiving
Tuesday: Breakfast: Muffins, home-canned fruit (applesauce, cherries, peaches)
Lunch: Tacos with leftover fillings from Sunday (whole wheat tortillas, cheese, meat, sour cream), home-canned fruit
Dinner: white bean/smoked turkey soup, maple syrup cornbread with honey
Wednesday: Breakfast: scrambled eggs (chickens still laying, yea!) whole wheat toast, home-canned fruit
Lunch: Leftover turkey-noodle soup from Saturday, fruit
Dinner: Crock-pot beef stew (beef, carrots, potatoes, etc.), salad
Thursday: Breakfast: Pancakes, fruit
Lunch: leftover stew, banana bread or squash muffins
Dinner: Spaghetti with whole wheat noodles, green beans (home-canned),
Friday: Breakfast: oatmeal, banana bread or muffins, fruit
Lunch: chili from freezer, cornbread
Dinner: roasted chicken, carrots, pumpkin rolls
Saturday: Breakfast:egg pie (like a quiche with a hashbrown crust and spinich and cheese on top), fruit
Lunch: chicken/noodle casserole (leftover chicken), leftover muffins or banana bread, green beans
Dinner: potluck: I will take a hamburger/green bean casserole, rolls, fruit crisp
Sunday: Breakfast: leftover egg pie, fruit
Lunch: roast beef in crock pot, potatoes, carrots (cook while we are gone to church)
Dinner: leftovers
A couple of notes: We bought a half of grass-fed beef, so we have a lot of that. The chickens are organic,and quite large, so might even give enough for a soup as well as the 2 meals listed here. I can and freeze a lot, and currently still have over 90 quarts of green beans (some stuff didn’t grow, but they did!) So, we are going to work on eating beans a little (a lot!) at this time. I also understand canned isn’t as good as fresh or frozen, but my 3 freezers are already full of meat, berries, other veggies, etc., so we can these. You may also notice I let the kids fill up on canned fruit for most breakfasts and lunches, as much as they want, since I have tons of those things, too.
$ spent: $12 on Monday for our 2 gallons of raw milk. This is a weekly committment, so it will show up each week.
I made up some yogurt Monday, and some ice cream mix that I will make during the next couple of days. I find that when I go through these time periods where I am trying to use up my stored foods, when I add in treats or “special” foods, most family members actually enjoy the process more and no one feels deprived or “poor”.
How do you do your butternut squash souffle? I have some delicatas, sweet dumplings and carnival squashes that I need to do something with.
Noelle’s last post: 3 down.
Your meal plan is absolutely amazing. You have inspired me!!! I am late to the pantry challenge but I will do my pantry inventory tomorrow and plan meals by Sunday so that I can join in.
Thank you so much for doing this – - – I really need to get a handle on what I have on hand and start eating from the pantry to reduce my grocery bill.
All the best,
Mary
Mary (Mary’s Nest)’s last post: A Hill Country Thanksgiving.