I’m getting a little tired of our food rut, so I’m venturing out a little bit this week. Not anything amazingly gourmet, but different from what we normally have. We’re still following the predictable schedule (outlined here) but doing something other than the same ol same ol within it.
Lunches are sandwiches, either like this one with my crockpot chicken lunchmeat, or with a batch of egg salad, either on soaked whole wheat bread. Hubby eats chicken sandwiches every day, on homemade white or wheat bread, and a piece of fruit, some organic (GMO free) corn chips or crackers, and a cookie. Or 7. He does construction and eats a lot. When he was laid off due to lack of work this past winter, our grocery bill seriously was cut in half.
Breakfasts have been a lot of cooked buckwheat with scrambled eggs on the side, or combined
Snacks are soaked/salted/dehydrated nuts (crispy almonds, crispy pecans) and fruit
Then dinners are as follows:
Monday: Chicken enchaladas. Have my pinto beans soaking and chicken cooking in the crockpot as I type.
Thursday: Buckwheat crepes from Nourishing Traditions. We’ll see how they go, I haven’t tried them yet. With berries and whipped cream if I get around to it. Scrambled eggs too.
Friday: Not pizza this Friday, we’re having Costco’s potstickers. Pork free, MSG free.
Saturday: Umm. Saturdays all too often end up being whatever we can scrounge up. Quesadillas a lot since they’re fast.
Sunday: Burgers, half venison, half organic beef.
On the agenda to make and subsiquently blog about this week:
Falafel (I’ve made it before, just never taken pictures to share)
Soaked wheat pitas- we’ll see if they’ll turn out
I’ve got a wholesale order I’m working on this week for dolls, so here’s a shameless plug for my Etsy Shop ~grin~