Menu Plan Monday Oct. 26 – Nov. 1

Sunday
Dinner: Cassoulet, Autumn millet bake

Monday
Breakfast: Millet Porridge with sunflower seeds.
Dinner:Leftovers
To do: thaw beef, soak grains for overnight crock pot porridge.

Tuesday
Breakfast: Yogurt + nuts/seeds + jam/raisins.
Dinner: Beef Roast, roasted butternut squash, green beans
To do: soak beans, roast squash, grind & soak flour for bread, thaw cheese, start porridge in crock pot

Wednesday
Breakfast: Overnight crock pot porridge
Dinner: Chili + bread
To do: chop extra veggies for tomorrow’s soup, soak beans for soup, bake bread

Thursday:
Breakfast: Fried porridge cakes + yogurt cheese
Dinner: Peasant soup, leftover bread
To do: soak flour for tamale pie

Friday:
Breakfast: Eggs, yogurt + jam + nuts/seeds
Dinner: Tamale Pie (using leftover chili)
To do: prepare chicken & quinoa for Saturday

Saturday: Chicken & quinoa or leftovers

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