Menu for the week of DATE

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I will be making a batch of Perfect Pocket Pita Bread to go with the Hummus bi Tahini I’m going to make today.  That will provide us with a good snack and/or lunch in the coming week.   I’ll continue to link to my recipes as I post them.

Here’s the menu for my family for the week of April 19th. As far as desserts go, I saw an amazing coconut cake recipe that I want to make with a fresh coconut.

Monday:

Breakfast:

Dinner:

baked chicken legs, Savory Scalloped Potatoes, green peas, green salad, Granny Everman’s Yeast Rolls (made with whole wheat flour)

Tuesday:

Breakfast:

Dinner:

Root Beer BBQ Beef on Whole Wheat Hamburger Buns, Cole Slaw, Peaches

Wednesday:

Breakfast:

Dinner:

Penne Pasta with Fresh Vegetables, Green Salad, French Bread

Thursday:

Breakfast:

Dinner:

grilled tilapia with lemon (recipe to follow), rice pilaf (recipe to follow), peas and carrots, tomato and cucumber salad with Kalamata olives and homemade Italian dressing (recipe to follow), Cornbread

Friday:

Breakfast:

Dinner:

Vegetarian Fajitas with Whole Wheat Flour Tortillas

Saturday:

Breakfast:

Dinner:

dinner out

Sunday:

Breakfast:

Dinner:

Spaghetti with Turkey Italian Sausage, green salad, French Bread

Hallee

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