Menu for the week of November 8, 2010

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’ll continue to link to my recipes as I post them.  Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of November 8th. As far as desserts go, I am going to begin baking for my husband’s birthday and Christmas baking, so I have some red velvet cookies to make.  I also think that I’m going to make some apple turnovers or something similar to post a recipe for your holiday baking planning.

Monday:

Breakfast:

Dinner:

Winter Vegetable Lasagna, French Bread, garden salad

Tuesday:

Breakfast:

Dinner:

Hearty 16-Bean Soup, Crusty Cheese Bread (recipe to follow), garden salad

Wednesday:

Breakfast:

Dinner:

Southern Fried Chicken Legs, Perfect Brown Rice, collard greens (recipe to follow)

Thursday:

Breakfast:

Dinner:

Mouthwatering Cornmeal Crusted Rainbow Trout, fried potatoes, steamed broccoli, Coastal Cole Slaw

Friday:

Breakfast:

Dinner:

ABC’s Hallee the Homemaker Way, garden salad, garlic bread

Saturday:

Breakfast:

Dinner:

dinner out

Sunday:

Breakfast:

Dinner:

Thanksgiving dinner at church.  I am going to make turnips and turnip greens (recipe to follow), and something with acorn squash.

Hallee

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