Menu Plan:

 WELCOME TO MENU PLAN MONDAY!

My pinto beans are soaking, my yogurt is culturing, and I even have some Raisin Chutney fermenting- I'm ready week!

See recipe for Coconut Custard below and a tip for Once A Month Shopping.

BREAKFASTS: from the freezer- Gingerbread Pancakes, Breakfast Sandwiches, also- Peanut Butter Granola, oatmeal

SATURDAY:

-Pizza, sliced oranges
- Baked Hen, carrots, potatoes, spinach salad, Angel Rolls, Baked Chocolate Pumpkin Pudding
snacks: peanut butter granola and milk, homemade pickles

SUNDAY:

- Leek and Onion Soup, Angel Spelt Rolls,Coconut Custard*(below)
- Poor Man's Steak w/ mushroom gravy, brussel sprouts, spinach salad, sliced cukes
snacks: cookies and milk, Berry-green-smoothie(shh about the green part-gasp- they read over my shoulder!)

MONDAY:

- Pinto Beans w/ ham hocks, turnips and greens, green onions, corn bread, fermented cabbage, juice pops
-Oven-fried chicken thighs and livers, pinto beans, spinach salad, frozen cranberry slush
snacks: Fresh lemonade, buttered popcorn, Crepes with sweetened buttermilk cheese
 

TUESDAY:

-Chili from leftover beans, crackers, jello salad
-Turkey Hash, sweet potatoes, Romaine salad, Vanilla Cupcakes
snacks: Blackberry Smoothies, sliced apples

WEDNESDAY:

-Butternut Squash Soup, French Bread, Carob Custard
- Lemon Pepper Salmon, spinach salad, seasoned brown rice, Lemon-poppyseed Muffins
snacks: Homemade Peanut Brittle, Orange Sherbet, leftover French Bread toasted with cheese

THURSDAY:

-Bologna Cups, Romaine salad, home-canned applesauce, Honey-wheat muffins
-Tilapia, lima beans, green salad, Twisted Garlic Bread-sticks, leftover sherbet
snacks: Real Pumpkin Pie in Oat Pie Crust, almonds

FRIDAY:

-Bean w/ bacon (or whatever meat I have in the freezer) Soup, Cornbread, home-canned juice pops
- Salmon Patties, peas-n-carrots, salad, applesauce pudding
snacks: Apple-pie Smoothie, carrots and dip

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Custards are a cinch and make a great snack, or a protein with a veggie soup/salad, and a yummy breakfast!

Coconut Custard:

6 eggs

2 cups milk

1/2 cup plain or unbleached flour

pinch salt

1 T vanilla

1 cup cane sugar

Beat well and add 3/4 cup shredded coconut.

Pour into sprayed pie plates. (May grease and flour if you like a 'crust'.)

Bake at 350 for 30 minutes.

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Notes about Once A Month Shopping and this week's menu:

-I was able to buy a 25lb bag of pinto beans several weeks ago. As Brandy pointed out on this post, that can cut cost in half!  I also cook a huge pot of them all at once so I can use them as a main, then a side, then as chili, and maybe have leftovers for the freezer for quick fixes or to make chili beans or refried beans, etc.