Isn't real sauerkraut made from purple cabbages so pretty?
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 Soufflé, Mixed Green Salad, Fermented Beets
- To Do: Soak Spelt for Sprouting, Soak Beans for Chili, Slice & Marinate Beef for Jerky, Store Sauerrüben, 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, Sauerrüben, Sautéed Romano Beans with Pecorino Cheese & Pine Nuts, Butternut Squash Purée
- 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, Sautéed 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.