I want to share how I am planning meals this month. Food is very important to me. I want my kids to have a varied diet with lots of fruits and vegetables. I try to limit our processed foods and cook almost all of our meals from scratch. We do really enjoy cheese and I would almost say I need chocolate every day.
For October, I evaluated everything we had in the house in pantry, freezer, and fridge. We have also been blessed with an insanely prolific tomato crop, and a youth pastor who shares eggs once or twice a month so I factored those in too. I listed everything in the categories of Meat, Dairy, Vegetables, Fruit, Grains, Beverages. I evaluated what ingredients I had and what I could make with them. Then I created a list of all of the meals we will be eating this month including treats, snacks, beverages It took a bit of time, but I know it will be worth it to know that we have healthy food planned. I can rotate meals if it doesn't work with how the day unfolds. Here are a few things we will be eating:
Breakfast
1.) Pancakes and fruit
2.) Toad in the hole (toast with egg in the middle)
3.) Oatmeal and fruit
4.) Biscuits with ham and apple butter
5.) Peanut butter sandwiches with fruit
6.) Black bean breakfast burritos
7.) Toast with jam and fruit
8.) Yogurt Parfaits
Lunch/Dinner
1.) Vegetable stir fry with eggs, brown rice and sauces (we will eat this several times
2.) A Tuna dish (tuna noodle casserole, tuna loaf, tuna salad)
3.) Huumus with veggies, wheat crackers, and apples
4.) Chicken stew with sage, onion, carrots, and potatoes
5.) Lentil Soup
6.) Chicken Alfredo Spinach Pizza
7.) Black bean soup
8.) Ham with potatoes, peas and carrots
9.) Ham and bean soup
10.) Chicken or Ham wraps with homemade tortillas
Snacks/Treats
1.) Peanuts and Raisins
2.) Crackers with Huumus or Cheese
3.) Popcorn
4.) Applesauce
5.) Molasses Cookies
6.) Chocolate Cookies
7.) Apple Pie
8.) Blackberry Pie
9.) Hot Chocolate
Most of the dinner recipes will feed us all 2-3 complete meals which is great for when I am busy.
I am making our grain products this month. Here are the recipes that I use for part-wheat french bread and whole wheat tortillas. These are both great for all meal times, and hold up to sandwiches, spreads and dunking in soup. They are easy enough that I can make them during nap time or fairly quickly after the kids have gone to bed and taste so much better than store bought.
Part-Wheat French Bread
2 3/4 cups warm water (I nuke mine for 25 seconds on high in the microwave)
1 tablespoon yeast or two packages
5 cups all purpose flour
2 cups wheat flour
1 teaspoon salt
Olive Oil
1.) Combine water and yeast and let bloom
2.) Whisk together flours and salt
3.) Slowly add yeast mixture to the flour. Knead dough for 5-10 minutes until the dough is smooth and elastic. Cover and let rise until it doubles in size.
4.) Shape the dough into two long baguettes. Start the oven preheating to 425. Cover and let rise until the oven is preheated or until they have nearly doubled in size.
5.) Brush loaves with olive oil. Bake at 425 for 20 minutes
This bread freezes well and will keep in an air tight container for 3-5 days
Whole Wheat Tortillas yields 10 Recipe can be doubled
Ingredients
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water (more or less as needed)
Equipment
Cast iron or non-stick griddle (this is really a must as the tortillas could burn and leave marks on your pan)
1.) Combine flour, baking powder, and salt
2.) Add oil and stir until it is combined
3.) Add in water a little at at time until the dough forms a ball
4.) Knead the dough on a floured surface by hand for about 10 minutes. Cover and let rest for 15 minutes.
5.) Divide dough into 10 balls
6.) Roll out each ball into a circle on your floured surface
7.) Cook each tortilla over medium high heat for 30 seconds on each side until slightly browned a puffy.
8.) Freeze tortillas or enjoy right away. Stores fine in a sealed container in the fridge for 3-5 days
Breakfast
1.) Pancakes and fruit
2.) Toad in the hole (toast with egg in the middle)
3.) Oatmeal and fruit
4.) Biscuits with ham and apple butter
5.) Peanut butter sandwiches with fruit
6.) Black bean breakfast burritos
7.) Toast with jam and fruit
8.) Yogurt Parfaits
Lunch/Dinner
1.) Vegetable stir fry with eggs, brown rice and sauces (we will eat this several times
2.) A Tuna dish (tuna noodle casserole, tuna loaf, tuna salad)
3.) Huumus with veggies, wheat crackers, and apples
4.) Chicken stew with sage, onion, carrots, and potatoes
5.) Lentil Soup
6.) Chicken Alfredo Spinach Pizza
7.) Black bean soup
8.) Ham with potatoes, peas and carrots
9.) Ham and bean soup
10.) Chicken or Ham wraps with homemade tortillas
Snacks/Treats
1.) Peanuts and Raisins
2.) Crackers with Huumus or Cheese
3.) Popcorn
4.) Applesauce
5.) Molasses Cookies
6.) Chocolate Cookies
7.) Apple Pie
8.) Blackberry Pie
9.) Hot Chocolate
Most of the dinner recipes will feed us all 2-3 complete meals which is great for when I am busy.
I am making our grain products this month. Here are the recipes that I use for part-wheat french bread and whole wheat tortillas. These are both great for all meal times, and hold up to sandwiches, spreads and dunking in soup. They are easy enough that I can make them during nap time or fairly quickly after the kids have gone to bed and taste so much better than store bought.
Part-Wheat French Bread
2 3/4 cups warm water (I nuke mine for 25 seconds on high in the microwave)
1 tablespoon yeast or two packages
5 cups all purpose flour
2 cups wheat flour
1 teaspoon salt
Olive Oil
1.) Combine water and yeast and let bloom
2.) Whisk together flours and salt
3.) Slowly add yeast mixture to the flour. Knead dough for 5-10 minutes until the dough is smooth and elastic. Cover and let rise until it doubles in size.
4.) Shape the dough into two long baguettes. Start the oven preheating to 425. Cover and let rise until the oven is preheated or until they have nearly doubled in size.
5.) Brush loaves with olive oil. Bake at 425 for 20 minutes
This bread freezes well and will keep in an air tight container for 3-5 days
Whole Wheat Tortillas yields 10 Recipe can be doubled
Ingredients
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water (more or less as needed)
Equipment
Cast iron or non-stick griddle (this is really a must as the tortillas could burn and leave marks on your pan)
1.) Combine flour, baking powder, and salt
2.) Add oil and stir until it is combined
3.) Add in water a little at at time until the dough forms a ball
4.) Knead the dough on a floured surface by hand for about 10 minutes. Cover and let rest for 15 minutes.
5.) Divide dough into 10 balls
6.) Roll out each ball into a circle on your floured surface
7.) Cook each tortilla over medium high heat for 30 seconds on each side until slightly browned a puffy.
8.) Freeze tortillas or enjoy right away. Stores fine in a sealed container in the fridge for 3-5 days
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| Olivia had fun rolling out the dough |
Hope that you enjoy these delicious recipes! I would be happy to help with any questions that would make them easier for you to make.
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