Menu for November 21st – 27th

 

My favorite week of the year.
Not only is it Thanksgiving, but it’s also my BiRtHdAy!!
😀

This week is full of more fall favorites, as we enjoy persimmons, apples and walnuts from our own trees,
as well as plenty of warming foods to bring out the joy and thanks to God for his provision thru the year.

MENU
Sunday
breakfast: baked apple oatmeal, raw cream
lunch: pot roast, salad
dinner: l.o. bean soup, bread rolls

Monday
breakfast: scrambled eggs, toast
Nourishing Connections meeting – taking goat cheese & mint kefir water
pm snack: applesauce, raw cream
dinner: stuffed hotdogs, salad

Tuesday
breakfast: l.o. baked apple oatmeal, raw cream
am snack: apple & orange salad
lunch: roast beef sandwiches, sauerkraut
pm snack: goat cheese, crackers
dinner: beef stroganoff, green beans, salad

Wednesday
breakfast: fried potato & beef hash, baked eggs
am snack: fuyu persimmons, crispy walnuts
lunch: beefy noodle bake, mixed vegetables
pm snack: applesauce, raw cream
dinner: baked potatoes, buttered cabbage, salad

Thursday
breakfast: vanilla pudding, cinnamon toast
am snack: raw cheese, apples
Thanksgiving Dinner at the Jessens

Friday
breakfast: hardboiled eggs, greens, toast
am snack: goat cheese, crackers
lunch: turkey sandwiches, carrot sticks
pm snack: cranberry gelatin cups
dinner: coconut turkey soup (NT recipe), rolls, salad

Sabbath
~Moma’s Birthday~
breakfast: pumpkin bread pudding
lunch: l.o. turkey soup, rolls, salad
dinner: popcorn, fruit salad

Be sure to join Laura for more than 300 new menu plans each week!

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4 thoughts on “Menu for November 21st – 27th

    • Thanks, Nina! The recipe is from the Nourishing Traditions cookbook, by Sally Fallon Morell. I would highly recommend it, as it’s not only a cookbook with recipes, but it’s also an awesome information resource. Sally does a wonderful job explaining the research behind many of the ingredients used, as well as refuting many of the so-called “health benefits” of others.

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