Menu for the week of 07 January 2013

I hope you had a happy new year!  I took a much needed 2-week blogging break.  But, I didn’t stop working!  My next book will publish February 14th!  I can’t wait to tell you about it.  For now, it’s a big surprise.  You don’t want to miss anything about it, though, so make sure you sign up for my newsletter.  Readers of my newsletter will get notification about the book before anyone else!  The sign-up is in my sidebar.  (And anyone who signs up before midnight tonight is entered to win all four of my books in ebook form, or one in paperback!)

Welcome to my weekly menu! 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. We try to have a few meals a week vegetarian (see my post on eating meat) and eat fish at least one meal a week. One meal a week is usually a “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.  This week, I discovered a new roll recipe – using buttermilk!  I’m looking forward to sharing that with you!

Here’s the menu for my family for the week of January 7th. As far as desserts go, we are currently working through Yummy Yellow Cake with Delectable Chocolate Buttercream Frosting.  When that is gone, I intend to make Gregg some of his favorite pudding — tapioca!

Monday:

Breakfast:

Dinner:

Heat Free Chili, Old Fashioned Cornbread, garden salad with Honey French Dressing

Tuesday:

Breakfast:

Dinner:

Spinach Lasagna, French Bread, garden salad with Homemade Ranch Dressing

Wednesday:

Breakfast:

Dinner:

Black Beans over Perfect Brown Rice, fried cabbage (recipe to follow), green peas, Old Fashioned Cornbread, garden salad

Thursday:

Breakfast:

Dinner:

Chicken Fajitas (recipe to follow) with Whole Wheat Tortillas, Black Bean Refried Beans, Spanish Rice (recipe to follow)

Friday:

Breakfast:

Dinner:

baked cod, Family Fit Fried Potatoes, steamed broccoli, Coastal Cole Slaw, Hurry Up Hush Puppies

Saturday:

Breakfast:

Dinner:

dinner out

Sunday:

Breakfast:

Dinner:

dinner with our church’s small group

Hallee

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