Saturday, May 6, 2017

Weekly Menu for Sunday, May 9th - Saturday, May 13th

A few of you have e-mailed me about what in the world I cook for our crew.  Many of you know we suffer from food allergies... This includes gluten, dairy, and weird stuff like beans and squashes!  We TRY to eat real food most of the time... I also generally incorporate what we are studying in our homeschool to work with our menu.  So I finally decided to type up this week's menu.  I often try new recipes, so most of these recipes we have never had before!!!  Maybe at the end of the week I will write what we think about the recipes... but all of you know that I'm not the best at keeping up with y blog right now.   What can I say - life is busy!!!

     Breakfast: Oven Baked Eggs in Tomato Cups, with Fruit
     Lunch: Peanut Butter and Jelly Sandwiches (we are going grocery shopping after church, so we need to bring lunch with us, and this will be convenient)
     Dinner: Hawaiian Pork Burrito Bowls

     Breakfast: Allergy Friendly Cinnamon Rolls, Mixed Fruit, Sausage Links
     Lunch: Sizzling Cilantro Lime Fajita Salad with Honey Lime Vinaigrette
     Dinner: Pesto Chicken Pasta with Mushrooms, Salad

     Breakfast: Mushroom and Goat's Cheese Omelet with Spinach and Avocado, Bacon
     Lunch: Leftovers
     Dinner: Salmon Teriyaki over Rice,  and Peas (For studying Japan in Geography)

     Breakfast: Breakfast Quinoa
     Lunch: Barbecued Pork for Sandwiches, Cucumber Slices, Applesauce
     Dinner: Jamie's Minestrone - without the beans (For studying "Grandfather's Journey" - FIAR),
          and Sourdough Einkorn Bread

     Breakfast: Cherry Tomato, Leek, and Spinach Quiche
     Lunch: Leftovers
     Dinner: Down Home Chicken (Civil War recipe for History), Mashed Potatoes, and Vegetable

     Breakfast: Strawberry Baked Oatmeal Recipe with Bananas
     Lunch: Spaghetti with Broccoli, Garlic, and Chili
     Dinner: Grilled Venison Loin with Rosemary, Thyme, Red Wine, and Olive Oil, Thyme Roasted     
          Radishes with Potatoes, Peppers, Zucchini, Carrots, and Onions (Goes with the sound of the
          week - the "long I" sound of the "Y")
     Dessert: Pineapple Cream Pie

     Breakfast: Western Omelet Casserole
     Lunch: Leftovers
     Dinner: Cuban Mojo Marinated Pork, Rice, and Vegetable

So this is the plan.  Let me know if any of you have cooked any of these recipes!  What is on your menu for the week?