Menu Monday 26 Oct 2009

The “rules” of our household diet: About every two to three hours between meals, we eat healthy snacks like fruit, nuts, yogurt, or a smoothie. We avoid any pork and any bottom feeders like catfish and shellfish. We avoid artificial sweeteners and unhealthy toxins such as those in preservatives.

One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

If I have any leftovers, I usually serve them for lunch the next day, or we’ll save them during the week to graze lunch on the weekends.

Almost all of the breads are homemade – I’ll continue to link to my recipes as I post them.

We had a sick house last week, so some of the menu items this week are carry-overs because I didn’t cook them last week.

Here’s the menu for this week for my family. As far as desserts go, I have a box going to my husband this week, so we’ll make his very favorite oatmeal cinnamon chip cookies (recipe to follow) and some Halloween goodies (a whole Halloween post will follow.)

Monday:

Breakfast:

Dinner:

buffalo chicken wings (recipe to follow), French fries, carrots and celery, blue cheese dip for the kids while I have a Ladies Night Out with my church Wednesday night class.

Tuesday:

Breakfast:

Dinner:

Wednesday:

Breakfast:

oatmeal with brown sugar and raisins, turkey sausage links, whole wheat toast

Dinner:

beef burritos with whole wheat tortillas, Spanish rice, seasoned corn

Thursday:

Breakfast:

blueberry muffins, protein smoothies

Dinner:

Fried Fish, Hush Puppies, Fried Potatoes, Cole Slaw

Friday:

Breakfast:

turkey bacon, scrambled eggs, whole wheat toast

Dinner:

ground lamb in whole wheat pita pockets, chips and salsa, fruit salad

Saturday:

Breakfast:

pumpkin pancake ghosts, beef bacon

Dinner:

scary beef stew, spider biscuits, mummy wraps, beefy bugs, witch’s brew punch

Sunday:

Breakfast:

cold cereal

Dinner:

Pastor Appreciation Sunday at church. Finger foods served after evening service. Will be bringing:

bruschetta made with homemade bread and served with an olive tapenade and a roasted red pepper spread

artichoke dip with tortilla chips

Hallee

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