My Week Cooking From Scratch

Spring Break in the Hester household was a week of trial and error. I began the week off with a plan to be processed food free. I avoided buying toaster tarts, crackers, bread, lunch meat, chips, etc and prepared homemade versions instead. Here’s how the week’s menu turned out. We did take a 2 day road which I omitted and put in 2 days of the current week. Let’s just say traveling and processed food go hand in hand.

Day one:

Egg, Cheese and Bacon on Homemade Tortillas

Cheese burger sliders on homemade buns with oven Fries

Granola Molasses Bars

Day Two:

Biscuits and Milk Gravy

Beer Can Chicken
Cheesy Rice & Peas
Grilled corn on the cob
Homemade rolls

Chicken Avocado Ranch on Homemade wheat Bread

Mississippi Mud pie

Day 3:

Lemon Poppy Seed Muffins

Lemon Dill Salmon in Cream sauce over
Fettucini, Caesar Salad
(note: I used Dry Fettucini & bottle salad dressing, but next time want to make these from scratch)

Leftover grilled chicken sandwich and homemade potato chips

Bowl of crumbled granola molasses bar, banana and milk

Day 4

Chocolate chip muffins

Chicken Gumbo & rice from freezer

Ground beef Hash, Salad with barbeque mayo dressing, and Challah bread

Peanut Butter cookies

Day 5

Homemade English muffins, bacon, egg and cheese

Bacon Cheeseburger Pizza
Salad with Ranch dressing

Large chocolate chip cookie (9″ inch cake pan)

Day 6

Biscuits and Jam

Chili Mac, corn on cob, slaw, and corn bread

Sandwich or leftovers

Chocolate cake

Day 7

Pancakes and bacon

Egg salad on homemade bread, and oven fries

Baked Salmon, baked potatoes, and green beans

So there is how the week went. I didn’t buy things with this menu in mind, I just came up with the menu at the last minute. All these were thrown together from the essentials I keep in my kitchen..

Over the next few weeks, I’ll share each recipe in a post and then link it back to this weekly menu entry.

Also, I’d love for you to share with me any last minute throw together meals that were a big hit with your family.