Sunday, October 2, 2011

Menu Plan - 10.2.11

Food Storage
I am trying to slowly build up a food storage.  This past week I bought 50 lbs. of popcorn.  Yes, we like popcorn.  I am storing it in my food storage bucket (5 gallon) from my wheat that I used.

Menu Plan

Now onto my menu, as usual I keep breakfast and lunches simple.  We eat the same thing week after week for breakfast and lunch.  I make a bunch of the blender batter waffles on Saturday to put in the freezer for the rest of the week.  I also cook my bacon in bulk and freeze to pull out and microwave during the week.

Still using more of the freezer cooking that I did in my menu plan this week.

  • English muffin breakfast sandwiches and applesauce or grapes
  • Blender Batter Waffles
  • Smoothies - my husband is our smoothie maker - he experiments with new ones every week
  • Giant Breakfast Cookies and peaches 
  • Clif kids organic bars (when we are in a hurry)


You can read how my lunch experiment (from last week) worked here.  I am doing it again this week.

I will be filling these lunches with:
  • Homemade uncrustables, grapes and carrots
  • Homemade luncheables (using lunch meat, sliced cheese and crackers), grapes and carrots
  • Leftovers and applesauce
  • Clif Protein Bars (for me)

Check out more menus at Menu Plan Monday. I hope you have a blessed week!


  1. Your menu sounds good. I was just wondering how you make your chicken and noodle dish. I'm needing to make a dish for a friend that just had a baby and was thinking that maybe that would be a good dish to take.

  2. @Elisabeth
    I usually have shredded chicken in the freezer. So I buy these noodles from Sam's Club (they are delicious!) - I cook these noodles in about 2-3 cups of chicken broth until tender then I add my chicken and heat through. I may add some garlic salt, salt and some other simple seasoning but this is basically all I do. Those noodles taste like homemade.


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