This morning the family and I perused the wares from tent to tent, enjoying the cooler temperatures at our local farmers market. All of this, as we gathered the goods necessary for our weekly nourishment.
You see, our weekly meal plan is largely based on the fruits, vegetables, meats, eggs, beans, and grain we acquire through the market, the CSA, or the co-op. Sure we make a stop at the chain grocery store every now and then. But, the greater part of our food can be traced directly back to a local farmer.
The majority of recipes I follow include whole-food ingredients, no chemical additives or preservatives are permitted. We use organic or homegrown foods whenever possible. Ultimately, I try to stick to quick, frugal, nutritious meals.
Breakfasts, lunches, and snacks are simple. Breakfasts often involve pastured eggs, bacon and oatmeal. Lunches rotate between popcorn, grilled cheese, and leftovers. And smoothies, apples, or baked breads round out the snack department. Supper is the meal that requires most of my planning.
From this day on it is my goal that every Saturday post provides you with access to our Sunday-Saturday supper menu plan. I sincerely hope this will become a great resource to you.
Supper Menu Plan (9/18-9/24)
Sunday – Balsamic Roasted Chicken with Figs and Sweet Onions, Brown Rice, Green Salad (Reserve the leftover chicken and make a chicken bone broth with the carcass for use throughout the week)
Monday – Thai Chicken Coconut Soup, Brown Rice (be sure to begin sprouting the lentils for use in Wednesday’s supper)
Tuesday – Quinoa-Salmon Burgers, Homemade french fries, Green salad
Wednesday – Spicy Sprouted Lentils, Green salad
Thursday – Taco Chicken Bowls
Friday – Spaghetti Pie, Green salad
Saturday – Homemade Pizza, Green Salad
