Menu for the week of 16 May 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 May 16th. As far as desserts go, right now my kids are content with Snow Cones and ice cream.  I may make a batch of Whole Wheat Dark Chocolate Chip Cookies just to keep the cookie jar filled.

Monday:

Breakfast:

Dinner:

I have a recipe for a chicken and root vegetable dish with dumplings that I’ve been wanting to try but never worked it into the menu.  Tonight’s low is going to be 43°F — I think that will qualify for a hearty, rib-sticking meal.  The recipe will follow.

Tuesday:

Breakfast:

Dinner:

A re-do from last week:

Spinach Lasagna, French Bread, garden salad

Wednesday:

Breakfast:

Dinner:

ground lamb in Perfect Pocket Pita Bread, Hummus bi Tahini, Stuffed Grape Leaves with Rice & Grated Vegetables, Greek salad

Thursday:

Breakfast:

Dinner:

rotisserie chicken breast, Wonderfully Whipped Potatoes, chicken gravy, corn, garden salad

Friday:

Breakfast:

Dinner:

I found organic Dorito-like chips on sale at Whole Foods this weekend!  We haven’t had Secret Ingredient Taco Salad in a long time – looking forward to a “treat”.

Saturday:

Breakfast:

Dinner:

dinner out

Sunday:

Breakfast:

Dinner:

Savory Baked Beans, beef sausage, fried cabbage, Old Fashioned Cornbread

Hallee

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