Menu Plan: January 23- 29

*For those of you who may be new: We eat mostly organic, whole foods. Meats and eggs are free range, antibiotic free. I still use regular dairy at this time due to cost. 'We' meaning myself and my toddler son. My husband still has to have his white pasta, white bread and soda*


Recipes starting to look a little redundant?? Yup, that's how it is around here with husband being a picky eater! This is a pretty busy this week while I'm working on several sewing projects so I lack the enthusiasm to try a new recipe. I'm also using up what meat I have in the freezer, but I still really need to go to the health food store because I'm completely out of organic whole wheat flour. Their flour in the bulk food section is much fresher than what I can pick up at my local grocery store.

Sunday: Baked turkey breast, mashed potatoes, corn, salad and homemade whole wheat rolls

Monday: Whole Wheat spaghetti with meat sauce, broccoli, corn and salad

Tuesday: Baked Italian Chicken, Macaroni & Cheese* and salad.

Wednesday: Sausage, scrambled eggs, orange slices, and whole wheat biscuits. 

Thursday: Beef Stew, Cornbread, and cheese sticks.

Friday: Homemade pizza on whole wheat crust and salad.

Saturday: Beef Tacos on corn & whole wheat tortillas, pinto beans, organic corn chips w/salsa.  

Breakfasts: Apple Crisp, Oatmeal and Whole Wheat Banana Bread. 

Lunches: Right now I still have a stock of turkey breasts in my freezer. I cook one on Sunday and it serves as one main meal plus our lunch meat through the week. Once I run out of these turkey breasts I will be switching me and Ethan's lunches to more bean and veggie base while husband still has turkey meat from the deli.

Snacks: bananas & oranges, whole wheat pretzels, and  crockpot yogurt. 


*Recipe from Whole Foods for the Whole Family Cookbook

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