We’re back, after a wonderful, exhausting, thought-provoking, encouraging, passion-stirring weekend at a homeschool conference! I didn’t have a chance to write my menu plan before we left on Thursday afternoon, so I just whipped it up a few minutes ago, and kept it fairly simple as I didn’t have time to hunt for fun new recipes. 

This week is noteworthy, though, in that I am participating in the Frugal Cooking Carnival, from Tuesday to Thursday. I’ve noted these days in my meal plan below, and have done my best to come up with some frugal, yet still nutritious, varied and tasty dishes– I’ll let you know how it goes on Friday! 

One other noteworthy item– this weekend, I received my copy of Sue Gregg’s Whole Grain Baking, and I am so excited to try it! I have planned to try 4 recipes from it this week (well, one I’ve already tried and liked- the blender batter pancakes). I will let you know how I like them!

Monday: “Fish and Chips”, which means breaded and pan-fried white fish (not deep fried!), and probably a mix of sweet potato and regular potatoes baked like fries in the oven, with homemade tartar sauce, and a side of broccoli salad. 

Tuesday (Day 1 of Frugal Cooking Carnival): Garlicky White Beans and Broth (with added veggies and a bit of brown rice pasta), and homemade whole grain dinner rolls (recipe from the Sue Gregg book).

Wednesday (Day 2): Lentil and Rice Casserole with cheese, baked acorn squash, and steamed cauliflower. 

Thursday (Day 3): Root Vegetable Millet Cobbler, with added chicken, and a garden salad on the side. 

Friday: Chicken a la King and Greek Salad.

Saturday: Sandwiches, at the request of my husband. :) 

Sunday: Chili (in the crockpot), and Blender Cornbread.

I’m also including my breakfast menu this week, even though I don’t usually plan my breakfasts ahead. But since I am doing the FCC, and also since my teenage brother-in-law is visiting for the next couple of weeks, I thought it would be easier to plan breakfasts out as well. And for those new to my blog, I don’t plan lunches because I make our dinners large enough that I can usually serve leftovers for lunch– simple, fast, and good!

Monday: Eggs, toast and turkey sausages (a rare treat- I just got my case of all-natural, no preservative breakfast sausages with my co-op order this weekend- they were on sale so I decided to splurge a little)

Tuesday (Day 1 of FCC): Blender pancakes, with honey-sweetened yogurt and as a topping (it is the cheapest pancake topping I can come up with. I may also add a little grated apple to the pancakes, for a bit of fruit and sweetness that doesn’t cost much)

Wednesday (Day 2): Oatmeal with milk, honey and minimal dried fruit

Thursday (Day 3): Cinnamon Scones and a fruit smoothie (the scones are a recipe from Sue Gregg’s book, and they use spelt berries and honey, and are a soaked, blender-style recipe)

Friday: Oatmeal (as above)

Saturday: Toast and smoothies

Sunday: Baked Oatmeal

Menu Plan Monday is hosted by Organizing Junkie!