Winter Menu Plans {Feburary 10-16}




This week I am cooking in bulk to keep breads, particle meals and snacks in the freezer to have on hand for the busy weeks ahead. Spring time is going to be full for writing, gardening and groups visiting our ministry.


Monday- Italian

Breakfast: Scrambled Eggs, Potatoes, Cultured Peppers, Biscuits

Lunch: Bimbi Bop

Dinner: La Hacienda Tortilla Soup, bean tacos, carrots

To do: make Crock pot beans , grind flour, soak breads, make chicken nugget and tater tots

Tuesday- Simple (Bible Study)

Breakfast: Fried Eggs, English Muffins

Lunch: chicken nuggets, carrots,

Dinner: Pot stickers, Stir Fried Vegetables

To do: bake Bread, english muffins, soak flour, Lard, thaw chicken and marinade

Wendsday – Curry

Breakfast: Refried Beans, Sprouted Flour Tortillas, Cultured Peppers

Lunch: Baked Chicken Legs, Baked Potatoes, Salad

Dinner: Gram Masala Chickpea Stew, nan

To do: make pickled carrots, cortido, sauerkraut

Thursday- Mexican

Breakfast: English Muffin and Fried Egg

Lunch: out

Dinner: Roasted Garlic and Potato Soup, Sourdough Bread

To do: make sourdough

Friday- Ethnic

Breakfast: Oatmeal, Eggs

Lunch: Chili, Corn Bread

Dinner: Leftover Soup

To do:


Breakfast: Refried Beans

Lunch: leftovers

Dinner: Leftover Soup

To do:


Breakfast: Omelets, Toast, Orange

Lunch: leftovers

Dinner: Leftover Soup

To do: soak beans

About Katie Mae Stanley

Katie Mae Stanley is a dorm “mama” to a gaggle of amazing girls ages 10 to 18 at a home and school for the Deaf in Baja California, Mexico. She believes that life was meant to be lived barefoot with lots of open space to roam and play. Katie is passionate about nourishing food, herbs and simple living. She can often be found with a cup of tea or coffee and a piece of dark chocolate while she writing, reading and living life.