Spring 2013 Rotating Meal Plan

Spring forward without falling back into the rut of pulling some chicken out of the freezer and then wondering what to do with it! 

Week A

M: taco salad

T: spaghetti

W: chicken nuggets & veggies with ranch dip

Th: potato or hash brown casserole

F: Sourdough Pizza

Sa: rice and beans casserole

Su: grilled chicken (raspberry or BBQ or Italian)

Week B

M: bean, bacon and cheese sandwiches

T: pasta w/ broccoli or asparagus

W: Stir fry & rice

Th: hummus & pita bread & sprouts, veggies to dip in hummus

F: Sourdough Pizza

Sa: Breakfast

Su: grilled burgers/brats/sausages

I found that my first meal plan was helpful. I could look ahead and see what needed preparing, and when I got a little time I would work on something like browning meat, getting something sprouting, chopping veggies, or mixing up a bowl of sourdough for something on an upcoming meal. We didn't get sick of repeating the meals because they were always a little different.

Seeds, nuts, legumes, and whole grains can be sprouted. Sprouting increases the nutritional value of many foods and the bioavailability of nutrients such as Vitamin C. Sprouted foods are supposed to "cost" less for your body to digest, so you get more out of them. I'm still learning about what the benefits are and how to do it, but it has been fun and easy to try. So far I have sprouted alfalfa seeds, clover seeds, radish seeds, brown rice, wheat berries, almonds, lentils, and mung beans. Today's taco salad includes some sprouted lentils that I browned with an onion and some meat.

I am hoping that soon we'll be getting fresh veggies out of the greenhouse or the garden to add to these meals!