Thank you to everyone that has subscribed to the new menu plan!

This is my first time offering a product, so please bare with me as I work out some of the kinks along the way.

If you are having any problems downloading the menuplan for the week or getting into the system, please email me at diana (at) and I’ll respond as quickly as I can.

The Menu

The week 1 menuplan should be for next week. Β So you’ll have time to read it through, gather the ingredients, and start your cooking this coming weekend.

Every Tuesday as I release a new menu plan, I plan on posting a Thoughts post so you can comment on any questions you may have regarding the menu, if you need substitution ideas, if you have budget questions on where to best source the ingredients, or if you just want to share your general thoughts on the menu.

Please feel free to help one another out.Β I’m a teacher at heart, so I enjoy it when as a “class” we can all share our own ideas as well!

So, a few things to take away this week…

1. Email me if you’re having any problems

2. Share your initial thoughts or questions about this weeks menu plan

3. Ask if you need substitution ideas

4. Ask if you need budget ideas

5. Any other comments you’d like to share on the menu

Thanks again for subscribing! Β This is going to be a great year!!

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20 Responses to Week 1 – Thoughts

  1. Jenny Vitti says:

    I love the idea of starting the week with a soup, and straining some of the ingredients out for later in the week. I usually throw soups together at the end of the week from leftovers, and while that can be delicious, it’s nice to make soup intentionally sometimes.

    These recipes look amazing — I’m excited to try them. Thanks!!

  2. Karen Zenti says:

    Maybe I missed it, but – for how many people are the recipes written? We have 5 kids so I might need to adjust them. They all look awesome, let’s hope my picky eaters think so too! Very excited to try them too.

    • Diana Bauman says:

      Hi Karen. The recipes are for 4-5 people. If you need any help with increasing any of the ingredients, let me know πŸ˜€

  3. Morgan Conner says:

    I have a few questions:
    On Wednesday-Does white Basmati rice cook up just like regular white rice? I usually only buy long grain brown rice.
    On Thursday-about the ham hock-what is that exactly? I have a meaty ham bone from Christmas in my freezer. Would that work? And there isn’t a reference to tortillas in that recipe but I think maybe you are supposed to serve meat on corn tortillas and serve beans as a side?
    Thanks! I am impressed with this week’s plan!

    • Diana Bauman says:

      Hi Morgan! Let’s see, yes, white basmati rice cooks up just like regular white rice. 1 cup of rice to 2 cups water, brought to a boil, then simmered on low for 20 minutes. A ham hock is a part of the pigs foot. It has meat on it so it flavors the beans and at the same time will leave you with shredded pork to use for your tacos. A meaty ham bone will work, just make sure it has some meat on it or add some meat. (That way you’re not just eating beans). Yes, you are right. Sorry I didn’t mention the tortillas, but yes, pork tacos with beans on the side. Let me know if you have any other questions πŸ˜€

      • Morgan Conner says:

        Thank you. I just got a whole hog from a local farm but I didn’t ask for the ham hock-so not sure if it is out in my freezer! Why do you use white basmati and not brown?

        • Diana Bauman says:

          Morgan, I’ve stopped using whole grains because of controversy with the phytic acid within the grains themselves. Soaking doesn’t neutralize the acid, and being that my traditional family has never used whole wheat rice, or flour, I’ve decided to follow their path. I started using whole wheat in college. It wasn’t until then that I started to get cavities. I never put two and two together until I read Ramiel Nagel’s book, Cure Tooth Decay. I still have other protocols to implement into my diet, but I started with taking out all of the whole grain. I’m interested to see how this effects my oral health. Here’s a great post from Sarah of the Healthy Home Economist.

          • Morgan Conner says:

            Interesting…just when I think I know all about this ‘real food’ stuff…

          • Alisha Recher says:

            I know this is an older posting, but I wanted to say that I came across that article too last year and watched some YouTube videos on it and also decided to make the switch back to white rice. I DO prefer white basmati but currently I’ve been using Meijer Organic white rice to save money. I have found it feels better in my tummy than brown.

          • Alisha Recher says:

            So I checked out what rice was available at Apple Valley Health Food Store and I found they carry Organic Long Grain White Basmati rice for cheaper than I was paying for the Meijer Organic regular white rice! So excited I bought two bags! It is unheard of for Apple Valley to be cheaper than Meijer for anything. (:

          • Alisha Recher says:

            The brand is called Full Circle which is made in the USA and is the same brand I found the non-China cod fish at Family Fare! (:

  4. Shari Montgomery says:

    I am loving the menu so far!! I did the soup tonight and sloppy joes yesterday, because I knew tonight would be crazy. The soup was easy and so yummy, all 3 of my boys ate a huge bowl. My favorite thing so far – only 2 days in – is that it is all planned for me!! Thanks.

  5. Morgan Conner says:

    I was looking over the shopping list for this week and it says 2 lbs of ground beef but I only see where you used 1 lb. Did I miss something?

    Also-you say you preserve your own chiles. I would like to know a little more about that-I looked in my Ball Blue book but didn’t see anything about canning chiles. We began gardening a few years ago and I started canning this last year. I am planning my garden and never thought about doing my own green chiles…

    • Diana Bauman says:

      Morgan, no, you didn’t miss anything. You caught an error! Thank you πŸ˜€ I’ll have to fix that. I preserve my own green chili’s by making a big batch with green anaheim or even poblano peppers that I roast and mix up the sauce and freeze in small portion sizes. I just didn’t have the time this past year and am REALLY missing it right now :( Ah well… I just need to make sure to start my new pepper seeds next month πŸ˜€

  6. Shari Montgomery says:

    Morgan – I’m excited about the thought of growing and canning my own green chilies as well :)

    Also, just had the enchiladas and am sooo excited. I’ve never made homemade enchiladas and rice. I know that sounds crazy, but I never have. They turned out great and everyone loved them.

    So, here is some more feedback…… I am enjoying the idea of using leftovers for another meal. I often save leftovers, but they are just that – leftovers and not very exciting. I also like that you only have 5 meals and not 7. This gives me some flexability for the other 2 nights and I have been just moving things around based on our schedule. Like doing the crockpot soup on our really busy night.


  7. Morgan says:

    I just wanted to let you know that the sloppy joes were great! I didn’t have beef broth so I just used water and they were still fabulous.

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