Menu Monday 31 JAN 2011

Menu for the week of 31 January 2011

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 January 31st. As far as desserts go, we’re going to mail Gregg’s Valentine’s Day box, so I need to make some pink sugar cookies. I’m also going to send him some homemade granola bars, and I think I’m going to make the kids some Decadent Cookies & Cream Cupcakes.

I am personally focusing on a four-month personal fitness challenge, which will include what I eat and when I eat it, and will involve me working out and running daily. I’m not going to do a lot about it here. My husband, Gregg, is starting up a blog about his personal journey with fitness and will leave all of that kind of blogging to him. There will be times that the kids eat something different from me (for instance, I don’t expect them to want tuna in their scrambled eggs). In those instances, I’ll have two meals listed – one for me and one for them.

While you’re here, be sure to enter into our Pizza Party giveaway!

Monday:

Breakfast:

Scrambled eggs with tuna for me

Scrambled eggs, beef bacon, whole wheat toast for the kids

Dinner:

rotisserie chicken, Moroccan Rice with Dried Fruit & Nuts, green peas, garden salad

Tuesday:

Breakfast:

Refreshing Minty Melon with Yogurt

corned beef hash, Egg-In-A-Hole

Dinner:

beef sausage, saurkraut, Superlative Sour Cream Potatoes, green peas, cornbread

Hallee

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8 thoughts on “Menu Monday 31 JAN 2011”

Miko's Girl says:

31 Jan 2011 at 15:23

I admire anyone who bakes their own bread. Stephanie at Blue Yonder Ranch inspired me to bake my own. I make Italian bread and brioche. Your menu has inspired me with new ideas. Thanks for sharing.
Jenn@thehomemakermakeover says:

31 Jan 2011 at 15:50

Wow, Yummy looking pita bread. I think I may have to try this one!
Heather says:

31 Jan 2011 at 15:52

im going to attempt the pita again! and i want a cupcake, can you ship a few? lol
Kristi @ Veggie Converter says:

31 Jan 2011 at 17:32

I’d be delighted if you’d stop by and share a meatless recipe today for Meatless Mondays.

We’ll be sharing Meatless Meals every week. You can see today’s link-up HERE.

Hope to see you there soon!

Kristi @
Veggie Converter
Michelle says:

01 Feb 2011 at 14:48

Great menu, wish I was able to make bread, mine always turns out like a brick.
Rebekah {honeyandcheese} says:

01 Feb 2011 at 16:24

I haven’t tried pita bread yet, but it’s on my to-do list. Chicken salad sandwiches in pitas – mmmmmm.

By the way, I just stopped by your blog for the first time today and I wanted to let you know that I love your tagline!

{I’m on my own personal blog hop, trying to send smiles to strangers and turn strangers into friends: http://www.honeyandcheese.com/2011/01/12/the-ultimate-blog-hop/}
Elizabeth P. says:

03 Feb 2011 at 08:59

Do you make your own saurkraut? Recipe please?
Hallee says:

03 Feb 2011 at 09:09

I have never made my own sauerkraut; however, I have some cabbage in my fridge to make some. I’m going to use my Nourishing Traditions Cookbook for the recipe. Here is the recipe:

Makes 1 quart. You will need: 1 medium cabbage, cored and shredded; 1 tablespoon caraway seeds; 1 tablespoon sea salt; 4 tablespoons whey (see page 87) if not available use an additional 1 tablespoon salt.
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch (2,5cm) below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.

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