Menu for week of August 24th

Okay.  I know that the only things posted to this blog so far have been recipes.  I do have other stewardship topics in mind to delve into a bit later, I promise.  It’s just that this concept of weekly menu posting and subsequent posting of the week’s recipes is really serving me and our family at the moment.

I’ve been trying to find some method of organizing my recipes for some time.  Just after getting married I started using a recipe box given to me at a wedding shower.  However, I wasn’t content to do all the work to arrange the information on the card and then muck it up while doing the actual cooking. So, I started having them laminated.  Only . . .that was expensive, so I didn’t keep up with it. (Plus, my cooking style changed quite a bit within the first few years of our marriage as we grew in our knowledge and conviction of how to steward our health. So, some of the recipes that were standards in the beginning never make it to our table these days.) Store-bought recipe books were also pricey.  I knew that I could probably do something with a simple notebook.  But I wasn’t sure exactly how I would want it to work.  Because I’d rather make no decision than one I might possibly regret later, I just allowed scraps of paper with recipes scribbled on them and ripped out pages from cooking magazines take over my little recipe cabinet. As more recipes came in, I’d stuff them into the cabinet.  And of course, the disorganization cycle spun more vigorously out of hand with each passing week. Many gems of recipes stayed buried in a pile, forgotten.

Then I started this blog, which has caused me to be very purposeful about menu planning.  Because I know there’s a chance that someone else might visit and care to read my menu plan, I am more careful to plan varied meals.  It’s causing me to dig out old and nearly forgotten favorites, weed out the old, unhealthy ones, and finally try  the recipes that I’ve been meaning to try for ages but haven’t. And because I’m eager to share the healthy and delicious recipes that make our cut with you, I’m careful to get the dinner recipes that make it past our cut posted.

So, please bear with me as I continue down this narrowly-focused meal-making stewardship path.  I promise to post some yummy recipes in the days/weeks to come.  And in the not-too-distant future, I’ll get to all the other good homemaking, marriage, and motherhood stewardship stuff.  🙂

Note: For this menu plan at least, I’m not posting breakfasts.  I have a pretty standard breakfast that my piglet family has come to expect over the years: Scrambled Eggs, Sprouted Toast, and Oatmeal.


  • Almond Butter and Jelly (for kids), Turkey sandwiches (for adults), Carrots and Grapes (for all)
  • Snack:  Fruit smoothie
  • Seared Salmon with Green Sauce, Crispy Potatoes and salad (I have the sauce left over from last week and another frozen filet of salmon, so it’s almost like a free meal!)


  • Loaded Salad (for adults), Steamed Broccoli and Carrots, Avocado Slices, Hard-Boiled Egg (for kids)
  • Snack: Red Salsa and Chips
  • Garlic-Oregano Chicken Kebabs with Brown Rice

Wednesday (Care Group Night)

  • Almond Butter and Jelly, Carrots and Grapes (for kids),  Leftovers (for adults)
  • Snack: Green Lemonade, Nuts and Raisins
  • Frozen Pizza and Salad

Thursday (Essential Oils Class 7:00 pm)

  • Loaded Salad (for adults), Steamed Broccoli and Carrots, Avocado Slices, Hard-Boiled Egg (for kids)
  • Snack: Almond Butter and Jelly
  • Wild Rice Stuffed Peppers, Salad


  • Almond Butter and Jelly (for kids), Turkey sandwiches (for adults), Carrots and Grapes (for all)
  • Snack: Fruit
  • Open-face Mexican Chalupas

Saturday (Madeline’s 4th Birthday Menu Selection)

  • Gluten-free pancakes with blueberry sauce, eggs, oatmeal, and water
  • Picnic at the Petting Zoo: Sandwiches, Terra Chips
  • Birthday Dessert: Chocolate Cake with Marshmello Frosting
  • Dinner Out


  • Pick up lunch after church
  • Breakfast for Dinner

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