Menu Monday 05 MAR 12

Menu Monday

Menu for the week of 5 March 2012

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 March 12th.

Today I begin a 40-day juice fast. But, it’s not really a “pure” juice fast. I’ll be drinking smoothies, and I’m contemplating eating some homemade vegetable soup. I haven’t fully decided. But, I’m not going to spend a lot of time talking about it here. It’s not really something like a Daniel Fast that requires teaching and recipe aids. I’ll be using a juicer and juicing anything I can– carrots, apples, spinach, kale, citrus, ginger.

My family is not fasting with me, so I’ll be posting our regular meals for you.

Don’t forget to check out my new author blog, Hallee Bridgeman. I’ll be announcing the release of my new Christian romance, Sapphire Ice in the next few weeks!





I cook dinner for Glenn Eden Youth Center volunteers on Monday night. This week, I’m making:

Chicken & Dumplings (recipe to follow), Ma-Maw Lucille’s Buttermilk Biscuits, garden salad



breakfast with the church youth group


Carnival and Open House at Scott’s school — dinner out




black beans, Perfect Brown Rice, fried cabbage, Old Fashioned Cornbread



Baked Oatmeal with dried nuts & fruit


ABC’s & 123’s Hallee the Homemaker Way, garden salad, French Bread



Whole Wheat Blueberry Muffins, High Protein Breakfast Smoothie


Chicken wings, carrots & celery with homemade blue cheese dressing, Family Fit Fried Potatoes



cold cereal


dinner out



turkey sausage, scrambled eggs


We host a church small group in our home on Sunday nights. I typically prepare a main dish, and the group members bring the bread, salad, and dessert. This week I’ll be making:

Kay’s Company’s Coming Potato Casserole


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