Homestead Eats: This Week’s Dinner Menu

If you need some dinner inspiration, here’s what Karl and I are eating this week on the homestead! I make a weekly dinner menu every Sunday night- that way I can make sure I have everything I need for the week. And since life doesn’t always go as planned, I try to keep it somewhat flexible. Wholesome meals don’t have to be time-consuming or too fancy, here’s how I do it:

Whole Fed Menu Feb 9

Monday
Venison Chili: a staple in this house. In the summer I chop garden green bell peppers and jalapeños in the food processor and freeze them to use in chili all winter long. Karl eats a half avocado on his, and I use grass-fed sour cream on mine (love the brand Kalona SuperNatural).

Tuesday
Mongolian Pork: I make an incredible sauce with coconut aminos, coconut sugar, molasses, red pepper flakes, ginger, a touch of toasted sesame oil, and arrowroot powder to thicken it. We use our uncured, nothing-done-to-them ham steaks (cut up into bite-sized pieces) from the hog we butchered. You could use cut-up tenderloin, boneless chops, beef or chicken breast.

I just sauté the meat, then stir fry carrots, onion, broccoli, and bok choy. Served with cauliflower rice.

Wednesday
Leftover chili! I don’t like to have leftovers the very next day (not enough variety!) so I usually serve leftovers two days after it was made.

Thursday
Baked Chicken: I cut up a whole chicken and season with lots of salt and rub with oil, then bake at 400 for 20-30 minutes (I always take the temperature, so I know it’s done and I don’t overcook it). And then broil for a minute to crisp up the skin, the best part.

Served with roasted carrots and brussel sprouts tossed with a touch of maple, mustard and toasted pecans.

Friday
Italian Dinner: one of Karl’s all-time favorites, this is simply hot Italian sausage fried until brown and a little crispy, topped with sauteed onions and green peppers, and doused with marinara sauce. Served with a simple side salad with Italian-style dressing. Wine is probable.

Saturday
Loaded Hamburgers: in warm weather (thats 40F here!) we grill and in the winter we pan-fry ’em. We always top them with fried onions, pickles, and mustard plus whatever else we have laying around: avocado, diced tomato, raw onion, mayo… Served with roasted potatoes and a small salad with this incredible dressing.

Sunday
Salmon Patties: served with dill pickle sauce (so good! recipe coming soon!) and whatever veggies we have, probably garlic roasted broccoli and carrots.

 

This post may contain affiliate links, which means that if you click through them and end up purchasing an item (any item, not necessarily the one I recommended even!)  I may receive monetary or other compensation. The price you pay is unaffected by using this link, and buying stuff you were going to get anyways through an affiliate link is a great way to support styour favorite blogger and fellow homesteader! Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *