With the trip to MO, I’m behind on getting the blog post done about my food prepping. I’m going to go ahead and share my menu for this coming week, then I’ll do a blog post tomorrow about my Sunday preps and continue doing daily posts, outlining what I’m doing each day.
My hope is that if you want to try cooking this way, seeing how I do it will help you make your own plan. The things we eat may or may not be what you want to eat so I don’t expect anyone to follow along and have exactly what we are having.
Hopefully, on Fridays, I will post my menu for each following week and that may be a good starting part for you to make your menu.
Monday:
Slow Cooker Pork Roast
Crash Hot Potatoes
Steamed Broccoli
Salad
Garlic Toast
Tuesday:
Swedish Meatballs
Mashed Potatoes
Sauerkraut
Salad
Fogo Cheesy Bread Puffs
Wednesday:
Standing Rib Roast with Creamy Horseradish Sauce
Cheesy Au Gratin Potatoes (Pressure Cooker)
Roasted Carrots with Vinaigrette
Cole Slaw
Clover Leaf Rolls
Thursday:
Cheesy Chicken, Broccoli & Rice (Pressure Cooker)
Steamed Asparagus
Arugula Salad with Peaches & Goat Cheese
Friday:
Beef Stroganoff (Pressure Cooker)
Egg Noodles
Green Bean Bundles
Pickled Beets
Biscuits
Sherrill says
Ooo, I LOVE Fogo’s cheesy bread puffs but in looking at your recipe, do you use the two types of tapioca flour? Most said they had a hard time finding it and used just one kind.
Carol says
I’m wondering the same thing about the flour for the cheese puffs.
JudyL says
I’ve made them for 6 or 8 years and have always used just the one kind of flour — have never seen the second kind.
Sherrill says
The sweet?
Sherrill says
The sweet? Do you use the buttermilk like others say?
Dar in MO says
Ooh, I love the menus on Monday and Friday. I’ll be right over.! lol
Beth says
I am so going to enjoy these posts. I love new menu ideas! I never heard of the cheese puffs.