This button was probably more appropriate to spring and summer, but it was so pretty and I wanted a change.

This week I am trying to make our dinners primarily out of beans and rice or other accompaniments. We are not trying to live as though we were in poverty this week, but to try to make the bulk of our dinners out of simple foods that are the basis of most cultures' diet, usually because of a limited budget for or access to meats. Aside from this, I am still trying to cook largely out of our freezer and pantry. In addition, my goal was to maintain our normal fasting days, so Wednesdays and Fridays will still be completely meatless, even though the rest of the days of the week will be largely based in non-meat protein. I will be trying to remake meals into other meals as much as possible in an attempt to do this as frugally as possible. I know of at least two people who will be joining me this week in this challenge.

If you are interested in trying this with us as well, please take a look at the guidelines and link to your post on Mr. Linky (found at the bottom of this post) or leave a comment in the comments. Please check back and share a little about your experience, challenges and successes, with this experiment. I will be trying this in various ways over the next few months, one week a month, both as an attempt to save on our budget and to have some solidarity with those who are not able to make as many choices about what they put in their mouths as we are.

I began by cooking up a large quantity of pinto beans. I will be using them for most of our meals this week, with one exception.

• Sunday
  Breakfast: Toasted Whole Wheat Cinnamon Raisin Bagels with Butter, Leftover Apple Pie from Church Supper, Milk, Coffee
  Dinner: Pinto Beans, Bacon, Onions, Peppers, Celery and Greens, Rice, Watermelon


• Monday
  Breakfast: Poblano, Chorizo and Cheese Scramble, Sliced Plums, Milk, Coffee
  Dinner: Ham & Bean Soup (from freezer), Herbed Buttermilk Biscuits


• Tuesday
  Breakfast: Cracked Wheat Cereal with Yogurt and Pear Sauce, Milk, Coffee
  Dinner: Bean, & Rice Tacos From Sunday's Leftovers, Watermelon


• Wednesday
  Breakfast: Kamut Toast with Feta, Za'atar and Olive Oil, Sliced Pears, Mint Tea
  Dinner: Torteggas with Sliced Tomatoes (because we don't have salad greens) and Pinto Beans, Watermelon


• Thursday
  Breakfast: Bean & Chorizo Chilaquiles, Riesling Grape Juice
  Dinner: Mexican "Pizza" with Mashed Beans, Salsa & Seasoned Ground Beef* (from our freezer), Watermelon


• Friday
  Breakfast: Fried Eggs and Whole Wheat Toast, Sliced Plums, Milk, Coffee
  Dinner: Bean & Pepper Quesadillas, Watermelon


• Saturday
  Breakfast: Blueberry Pancakes with Maple Syrup, Scrambled Eggs, Milk, Coffee
  Dinner: Taco Soup, Candy from Harvest Party

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. Starred recipes will follow separately.

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Cooked Ground Beef
Chorizo
Bacon Ends
Roasted, Peeled & Sliced Poblanos
Green Beans
Blueberries
Pizza Dough (I made up enough for six pizzas a few weeks ago and froze the extras)

Fridge:
Eggs
Butter
Lard
Milk (& Cream from the Top)
Buttermilk
Yogurt
Feta
Cheddar
Pepper Jack
Queso Cotija
Celery
Carrots
Sweet Peppers
Hot Peppers
Jalapenos
Scallions
Chayocote Squash
Chard
Watermelon
Riesling Grape Juice
Corn Tortillas
Maple Syrup

Pantry:
All Herbs & Spices
Salts
Tomatoes
Potatoes
Onions
Garlic
Limes
Olive Oil
Hard White Wheat Berries
Soft White Wheat Berries
Kamut Berries
Rolled Oats
Cracked Wheat
Pastry Flour
Corn Meal
Yeast
Baking Powder
Baking Soda
Homemade Tortillas (yes, I made them finally!)
Coffee
Tea
Vanilla Extract
All Sugars
Honey
Raisins
Diced Tomatoes
Tomato Sauce
Pears
Plums

Labels: Family, Homemaking, Menu Plans, Tales from the Kitchen