June 22, 2011 in family , Main Dishes , Soups , Veggies and Sides

One thing I already knew about myself, but relearned again today, is that I do not follow recipes, nor do I want to stop cooking to adjust measurements and write down a recipe. When it comes to baked goods, you need one most of the times, but savory dishes tend to be much more flexible. Let’s think of this as a “meal idea” post and not a recipe post. Okay? Okay.

What I ate and made today:

Breakfast: Scrambled eggs (2) with shredded yellow squash and topped with Salsa. Kids had suasage.

Who knows how many eggs Shane had. He is officially out of my calculations from this point forward!


Lunch: Shane and I both had mixed greens with Dijon Vinegar Dressing ( Dijon mustard mixed with Apple Cider Vinegar) topped with Chicken salad (made last night). Kids went to camp and I will talk about their lunches another time. :)


After work I made BONE BROTH which will be used tomorrow.

16 cups filtered water

Chicken bones- I had  the bones from 2 whole chickens, but one would be fine

3 carrots – roughly chopped

1 large onion – roughly chopped

3 stalks celery – roughly chopped

Combine ingredients in soup pot and let sit 30 minutes to one hour.

Then bring to boil, skim any funk on top, and simmer for 6-24 hours. I generally just go from start to bed time, which ends up about 6 hours usually. Strain the broth and discard all the meat, bones and veggies. (We feed it to our dogs)

Let the broth cool in fridge overnight, skim all the fat off the top, and store in glass jar. If you end up with extra you can freeze it, too!



2 lbs grassfed beef

1 carrot- chopped very small

1 small onion- chopped very smal

1/2 cup almond flour

2 eggs




2 15 oz. Cans Tomato Sauce (be sure it does not have added sugar like most do)

1 whole shredded zuchinni ( If you peel it first you can tell your kids they are little noodles!)

salt, pepper, whatever seasoning you want!

Form into meatballs and squish into 9×13 baking dish, then cover with Sauce and bake at 375 for approximately one hour.


I also had some EGGPLANT that needed to be cooked which will be perfect for an easy snack tomorrow.

4 japanese eggplant-diced

About 20 garlic cloves ( I buy organic already peeled garlic)


salt, pepper

Toss liberally with EVOO, salt and pepper. Bake at 375 for about an hour or until eggplant is super tender.


Groceries Needed Today (Does not include items accounted for yesterday):

Yellow Squash: $2.00 (mine was free)

Salsa: $3.69

Sausage: $5.00

Carrots: $1.68

Mixed greens: $3.75

Dijon Mustard: $4.00

Almond Flour: $4.00/lb Trader Joes

2 lbs. Grass Fed Beef: $12

Onions: $1.50

Tomato Sauce: $4.00

Zuchinni: $2 (mine was free)

4 Eggplant: $4.00 (mine was free)

Garlic: $3.00

I made up some of these prices, but I will double check them before I total at the end of the week.

6 Responses to “Wednesday”
  1. HaMMER says:

    Hey! Where are you getting the grass fed beef??

  2. Ruth says:

    where are you buying your bones for the bone broth?

  3. JMM says:

    Thank you for taking the time and sharing all of this great information with us. I have noticed that you use a lot of trader joe’s products, since there is not a trader joe,s close to me do you have any suggestions for substitutions? The closest store of that type to me is a whole foods in Destin (over an hour drive away). Thanks again.

  4. Tiffany says:

    I am LOVING these recipes! Thank you!

  5. Nichol Krupp says:

    Now I know how to make this. I went into the health food store and asked them if they had Bone Broth and they looked at me like I was nuts. Thanks for sharing.

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