I’ve mentioned before that the GNOWFGLINS website has provided significant help in our family’s move to (almost) all real, whole foods, prepared traditionally (we still enjoy the occasional batch of scrumptious homemade donuts). One of my favorite aspects of the GNOWFGLINS site is the weekly menu plans.
We routinely use GNOWFGLINS menu plans along with some of our family’s favorite meals for each of our menu plans. In addition I add sides of what came in our CSA shares for the week. (We pick up our shares on Saturday, so you’ll notice that there aren’t any veggies listed after Saturday.)
The GNOWFGLINS menu plans make cooking traditionally from scratch much easier because each recipe lists what you need to do when to prepare for that recipe.
For example, this Monday we’re having chicken and snow pea wraps. The GNOWFGLINS menu plan lays out our preparation for that meal:
- on Sunday morning we will make the sour cream
- on Sunday evening we will put the chicken in the crock pot, feed the sourdough starter for the wraps and refrigerate the sour cream
- on Monday morning we will de-bone the chicken and make the crepes
- just before dinner on Monday we’ll make the chicken mixture
Not every GNOWFGLINS recipe has this many steps, but many do and having all the steps listed allows this busy momma (and any kids who are helping/handling meal prep) to know what needs to be done when and saves lots of brain cells.
Here is what our menu plan looks like for the upcoming week.
Tuesday (23 for dinner):
- Fettuccine Alfredo with sausage
- Steamed kale
- Green salad with radishes
- Cauliflower roasted with garlic and olive oil
Wednesday: (23 for dinner):
- Sourdough Pizzas (Bacon Spinach and Cheese Pizza with caramelized onions, additional pizzas with Pepperoni, Mushrooms, Sausage, Onions and Kale)
- Homemade Sauerkraut – We add 1/4 cup whey (usually kefir whey) to this recipe.
- Broccoli and Cauliflower sticks
- Chicken Sausage bowls with Feta and Chard
- Green Salad
- Steamed Broccoli
- Baked sweet potatoes
- Bok Choy sauteed with garlic in olive oil
- Sourdough Hawaiian Pizza
- Green Salad
- Squash casserole (zucchini, summer squash, patty pan, ‘bomb’ (pretty sure my kids are the only ones who call it that) and any other squash varieties desired. Saute in butter or coconut oil with lots of fresh garlic, onions and mushrooms)
- Steamed Kale
Saturday: Cook out with company!
- Hamburgers with homemade buns (not sourdough)
- Homemade Sauerkraut
- Home fries
- Green Salad
- Mashed turnips
- ‘Normal’ food (TBD) for big potluck dinner at our home
- Chicken and Snow Pea wraps
- Chicken Pesto Pasta
- Bleu cheese burgers with sourdough batter onion rings
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