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

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).

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.

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.

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.

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.

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.

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


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