Eureka! I finally figured out a menu plan strategy that works for us! Last week’s plan hit it on the nose ~ plan two meals and have lots of fruit, veggies, and other quick grabs for the rest of the day. We didn’t get to some of those meals, so you’ll see some repeats.
I’m stepping way out of my comfort zone this week, and I’m so stinkin’ excited about it! I have an appointment at a farm on Tuesday afternoon to pick up two gallons of fresh, raw milk. The more research I do the scarier “big business” dairy becomes. We’re going to take a step back and try things the old fashioned way. Just call me Ma Ingalls! I’ll let you know how it goes. In the meantime, if you’re a raw dairy family, I’d love to hear all about how you love your milk and what you do with it!
Here’s what’s cookin’ this week:
Sunday, June 21
- sausage egg scramble with cheese, blueberry streusel muffins, orange juice
- grilled steak, grilled potatoes, watermelon (we filled the grill with steak, chicken, and hamburgers for easy meals the rest of the week)
- Buster Bar Dessert (recipe coming soon, you don’t want to miss it!) (and yes, we only had dessert for supper tonight)
Breakfast
- fried eggs and toast (getting my eggs from the farm, too!)
- oatmeal with bananas and raisins
- homemade granola, fruit
- pancakes with strawberry topping
- scrambled eggs and muffins, fruit
Lunch or Dinner
- Monterrey Chicken Quesadillas
- hamburgers on homemade buns, watermelon
- Ranch Chicken and Bacon Pasta Salad (using chicken from the grill)
- steak salad, strawberries and cream (from my raw milk!)
- sloppy joes, deviled eggs, carrot sticks
Snacks/Meal Fillers
- fresh fruit (strawberries, watermelon, apples, bananas)
- fresh veggies/salad
- smoothies
- sandwiches (grilled cheese/pb&j)
- hard-boiled eggs
- leftovers
Have a great week! Stop by Organizing Junkie if you’re in a meal planning rut!
{ 11 comments… read them below or add one }
Looks like a very healthy week:-)
Your menu sounds great – I’ll have to try planning this way as I have been in a MAJOR rut. Can’t wait to hear how you enjoy the raw milk. We’ve been investigating as well, but haven’t found anywhere local to buy it as of yet.
The buster bar dessert sounds scrumptious!
My favorite thing to do w/raw milk is drink it straight up! It’s just me, so I don’t tend to do a whole lot of cooking/baking. I went to my parents’ house yesterday; they made homemade ice cream, and had I known they were going to do that, I would’ve brought my milk – I think that would’ve been SO yummy. I don’t think that I’ve ever used it to make soup, but I’m sure that would be really good, too. When my extended family is at my house, I typically buy organic milk for them to drink & use it to cook with – don’t want to force anything on anyone.
Hope you enjoy your raw milk! I’ll look forward to reading what you think about it, and how you end up using it in your cooking.
Any chance you could share your homemade granola recipe?
Thanks!
Mmmm. . . that Ranch Chicken & Bacon Pasta Salad sounds wonderful to me. And it’s perfect for this warmer weather!
You always have the best recipes! I hope your raw milk adventure goes well! I remember when we were kids, we would head to the farm each week and pick up 6 gallons of milk. To this day, I still shake my milk before using to mix the cream in it!
Do you have a recipe/directions for homemade hamburger buns? This is something I would REALLY like to try!
Can’t wait to hear about the raw milk. I’ve been thinking about it myself…I read so much that it makes sense!
Have fun with your new raw milk & eggs! We love raw milk- I especially enjoy the cream & butter/buttermilk we get from it. (I have a “now to make butter” FAQ on my blog if you need it.)
That’s so fun you had dessert for dinner!
My parents used to do that on Sunday nights too; it was usually ice cream night.
Blessings,
Michele
We just started getting raw milk in January! It’s quite a leap – you may have relatives lift eyebrows at you. We mostly just drink it, but I definitely skim about 1/2 the cream off each gallon to make butter. I figure that makes it much more economical (if you can call $6 a gallon economical!) because organic butter is $5-6/lb. I get about 1/3 cup butter from a cup of cream, but it is AWESOME butter!
I know Michele’s tutorial will be great, and you can find mine here if interested: http://www.kitchenstewardship.com/recipes/homemade-butter/
I’ve tried and failed a few times with raw milk yogurt. Maybe you can learn from my mistakes!
http://www.kitchenstewardship.com/recipes/raw-milk-yogurt-escapades/
I have a pamphlet on how to take care of your milk (mostly KEEP IT COLD) that I will be synopsizing and posting soon – it will be a hidden link, but I’ll try to remember to email it to you! Take coolers when you go to pick up the milk – the summer heat really makes it sour quickly, sometimes in less than a week if it gets too warm in transport. Best of luck!
Having hard-boiled eggs on hand is a great idea; one I need to get in the habit of more often. They go great on salads if you don’t end up needing them for egg salad sandwiches or something.
I’m curious about your burger bun recipe, too. I’ve tried a few this spring and found some we’re really enjoying over here!