The Plan:
Day 1: Black bean enchiladas
Day 2: Steak, Baked acorn squash, Baked cinnamon apples
Day 3: Homemade pizza
Day 4: Winter vegetable curry with rice
Day 5: Ground pork with cabbage and apples, Pumpkin date muffins
Day 6: Baked potatoes, Frozen fruit smoothie w/ super greens powder
Day 7: Chicken Chili Verde, Corn muffins
This meal plan was curated using local foods that are in season now or preserved during the peak growing season in the U.S. Midwest. The plan is an exact replica of what our family is eating this week unless we are out of town. Meal plans are developed using whole foods and my meal planning system (click here!) and are meant to be healthy and easy to prepare. Most recipes will take no more than 30 minutes of active cooking time. Occasionally meals may require all day slow cooking, advanced prep, or some oven time. Recipes are provided when available. I sincerely hope this will help with your own meal planning!
Pantry Shuffle:
Out of Storage: (preserved when in season and coming out of my root cellar, freezer, canned, or dehydrated stash)
- Steak and ground pork from Mastodon Valley Farm meat share
- Acorn squash, onions, potatoes (root cellar)
- Apples, carrots, green cabbage (refrigerator “root cellar”)
- Diced tomatoes, pumpkin puree, applesauce, corn (frozen supply)
- Dehydrated greens powder
Into Storage: nothing this week
Notes:
Chili Update: So far in January we have made 3 different chilis. I still have 2 left to make and this week it is Chicken Chili Verde. You can’t find an easier chili recipe! It has been a family favorite in the past, however, we really haven’t been eating a lot of chicken these days (for many reasons that I outlined in past posts) so it has been awhile since I’ve made this chili. After we make all 5 I’ll let you know which was voted our favorite. Oh! And I forgot to say why we were eating Superbowl chili last week when it wasn’t the super bowl. I needed my husband to cook and everyone voted to have his chili, so I guess it was Playoff chili this time!
