It's menu time again

I have not been very good at making my menus lately. I need to make the menus in order to cook everyday and keep us on a budget. It really is so simple if I just type up a menu at the start of the week. As I continue to get a little more brave and trial food with Cooper, I find it all the more important for those foods to be organic. I am trying very hard to use organic as much as possible, especially fruits and veggies. I really can't afford organic meat here as it is just too expensive due to low demand. I cannot spend $8/lb for organic chicken breast, so for now, I purchase the "natural" stuff, but not organic, but fruits and veggies will be mostly organic. We already have significantly cut processed foods and will continue to do so. Yesterday I went to Market Street and stocked up, so this weeks menu should be pretty tasty!

Monday: Tostados: Cook 2 lbs of ground beef (half for another meal). Once it is browned, store half for later in the week. Add cumin, chili powder, onion and garlic powder, to your meat. I also like to cook a diced onion with the meat. Toast up some corn tortillas (mission are gf) until crispy. Watch them closely, as I have burned them before. Then top with meat, lettuce, salsa, black beans, avocado, some soy cheese.
Tuesday: Grilled pork chops with bacon wrapped asparagus and dill potatoes. Toss some pork chops on the outdoor grill. Poach some asparagus, then wrap little bundles in a piece of bacon. Drizzle with olive oil the add it to the grill. Roast baby red potatoes in the oven with olive oil, fresh dill, and garlic.
Wednesday: Mini sheppards pie. Roast 4 large Irish potatoes with olive oil and sea salt on the out side. While they are baking, saute some diced onions, carrots, celery, and garlic. Once the veggies are browned and tender, add some tomato paste, then add the reserved meat from Monday. Once the meat is added, add 2tbs Worcestershire and some gf stalk. Add in some frozen peas, and cook until tender. Once the potatoes are cooked, scoop out the potatoes to make a "boat". Whip the potato with some chicken stalk and butter substitute. Fill the potato shells with the meat mixture, then top with the mashed potatoes, then pop in the oven and let brown. I took this idea from the rachel ray show, but changed the recipe itself.
Thursday: BLTs. Cook up the rest of the bacon from Tuesday. Serve on toasted gf bread. This bread recipe is super tasty and simple. We will probably have fruit salad with this.
Friday: Breakfast food. I'm probably make veggie omlets, sausage, and gf banana nut bread. Here is that recipe. It is so good.
You need:
1 c of organic cane sugar (don't use that nasty refined stuff)
2 eggs
1/2 c of spectrum organic shortening (palm oil)
1 c of ripe mashed bananas
1 tsp gf vanilla
1 c of sorghum flour
1/2 c of rice flour
1/2 c of tapioca flour
1 tsp zanthum gum
1 tsp soda
1 c chopped pecans(optional)

Combine the first 5 ingredients (wet) and blend together with a mixer. In a separate bowl, add the dry ingredients and mix toughly. Add the dry into the wet and combine, fold in the nuts. Bake in a 325* oven for 45mins. You can put in muffin tins just be sure and adjust the cooking time. Give these a try. You won't regret it!
Saturday: leftovers
Sunday: Roast and veggies. We will probably also have a salad and maybe some green beans.