Menu Monday 21 FEB 2011
- By: Hallee
- 2 Comments
Menu for the week of 21 February 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 February 20th. As far as desserts go, I’m going to make the kids a Deep Dark Chocolate Cake (HOW have I not posted that recipe yet? I will rectify that asap!) and will just have a container of whipped cream in the fridge to top it with as they get a slice!
Kaylee will have to eat dinner on the run – in the car on the way from horseback riding lessons to softball practice. We are in the phase of our lives now.
Heat Free Chili, Old Fashioned Cornbread, garden salad
Crockpot Vegetable Beef Soup, Crusty Whole Wheat Cheese Bread, garden salad
baked chicken legs, Herbed Brown Riced Pilaf (recipe to follow), green peas, garden salad
Barbecued Salmon (recipe to follow), Amazing Au Gratin Potatoes, corn
Roast Beef with potatoes & carrots, green beans, Granny Everman’s Yeast Rolls
Kaylee has a horse show (fun!). Dinner out.
ABC’s Hallee the Homemaker Way, garden salad, garlic bread
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HI Hallee! I wanted to tell you that I made your Whole Wheat Honey Oat Bread today. It is truly divine!!!! SO – thanks for sharing that wonderful recipe!
I do have a quick question for you. How do you store the bread? DO you freeze one? Refrigerate both?
What do you store it in?
Thanks again for the yummy bread recipe! I may never buy store bought bread again….and I no longer fear making homemade bread w/o a bread machine. =)
Thank you so much! I’m so happy you made it and that you love it!
I bought bread bags at the grocery store. I freeze one and keep the other in the bag in my bread box. It’s typically eaten quickly enough that it stays fresh. Then I pull the frozen one out of the freezer and let it thaw. We go through about 2 loaves a week most weeks.