Sleep deprivation started to get to me last week since we’re facing night-wakings x4 kids right now and it’s hard. Hopefully we are going to get through the night wetting issues over the next few months and we’ll all be sleeping better. Until then I need to remember that what doesn’t kill me makes me stronger :p
Anyways, last week’s experimentation with real wines (as opposed to cooking wines) in my recipes went well. It was especially good with the white wine I picked for the Tuscan Chicken bake – the flavor of the wine was amazing and it came through nicely in the finished bake. I was pleased. This is my official good-bye to cooking wines!
This week I’m back to looking at side dishes. My eternal challenge is actually filling my family of bottomless pits up (even Galen nurses endlessly!) Not that I resent this challenge at all – I’m pleased to be able to cook for my family (and enjoy it) and I’m pleased they’ll eat literally anything I prepare. I’m not sure that says so much about my cooking skills as it does the depth of their stomachs. But anyways.
Dr. Pottenger’s meal protocols included salads with both lunch and dinner and I think I’m going to try that. I’ve already incorporated his salad plus two veggies at supper (and manage that most nights) which was well-received. He usually prepared a simple soup at supper – just warm home made broth really. The more complex soup was served at lunch. I think I’m going to do that because it will make suppers easier for me.
Almost every meal this week is being doubled because I have got to get some meals into my freezer for nights when I’m exhausted, which is going to happen 
Monday – B Eggs, oatmeal with cream (I’m going to experiment with breakfasts some this week but not yet sure how)
L Minestrone w/ cheese for garnish, enzyme salad, milk, kraut, steamed asparagus (hopefully with a sauce :p)
S Liver and onions, hot soup Caesar salad, steamed spinach, buttered carrots, rice, kraut, milk
To-do soak liver in lemon juice, thaw bison heart, cook lima beans + black-eyed peas overnight, make salads for the week, start sauerkraut
Tuesday – B Eggs, oatmeal with cream
L “Mom’s Vegetable Soup,” cheese garnish, salad, milk, kraut
S Easy and Delicious Chicken (didn’t get to this last week), hot soup, Caesar salad, steamed broccoli, baked squash, rice, kraut, milk
To-do start crockpot chicken early AM, thaw home made refried beans, cook white beans in crock pot overnight
Wednesday – B Eggs, oatmeal with cream
L White Bean Chili soup, cheese for garnish, salad, milk, kimchi
S Mexican Casserole, Mexican soup, enzyme salad, steamed spinach, baked squash, kimchi, milk
To-do cook pinto beans in crock pot overnight
Thursday – B Eggs, oatmeal with cream
L Beef stew, salad, milk, kraut
S Chili, hot soup, enzyme salad, baked squash, steamed broccoli, rice, kraut, milk
To-do cook kidney beans early AM, start chili in crock pot at lunchtime, crock pot cook black beans overnight
Friday – B Eggs, oatmeal with cream
L Black bean soup w/ sour cream garnish, salad, milk, kimchi
S Meatballs and Coconut sauce, hot soup, Caesar salad, steamed asparagus, baked squash, kraut, milk
To-do roll out meatballs at lunchtime, thaw liver, thaw chicken breasts, thaw whole chicken, brainstorm vegetable side dishes for lunches
Saturday – B Scott makes breakfast
L Pate, coconut chicken soup, sweet potatoes, salad, kimchi, milk
S Asian ginger chicken, hot soup, Caesar salad, baked beets, steamed cabbage, rice, kimchi, milk
To-do make grocery list and shop
Sunday – B Scott makes breakfast
L Beans and Rice, Jamaican style, salad, kimchi, milk
S Roast chicken with potatoes, Roman egg soup, enzyme salad, steamed beet greens, kraut, milk
To-do soak rice, soak oats, make whey, cook kidney beans (from fridge) overnight, start beans and rice early AM, soak kidney beans, lima beans, black-eyed peas, pinto beans, white beans
Visit the Organzing Junkie for more menu plans!
