Menu Planning for September 19, 2015

It’s still in the 95 to 102 range for average high temperatures, but we’ve put a lot of soup on the menu, mainly because it’s healthy and frugal.

Our 1/4 side of beef will be coming in about 3 weeks, so we’re trying to clear out the rest of the organ meat that we have.

Two weeks ago we tried liver and onions, and all I have to say is blech.  The kids and I tried to eat it.  In the first few bites, it didn’t taste bad, but then the flavor and texture just kept getting deeper and richer and thicker and. . .blech.  My husband grew up eating organ meat, so he happily ate the rest of the liver for his lunches during the week.  (Thank you!)

So, this week we’re going back to the way we can tolerate organ meat, mixed in with other meats.

After this week, all we have left to eat  is heart (yes, I’m definitely going to be going out of my comfort zone here) and a few more liver pieces.  I’m not worried about the liver as my husband would happily make it on the weekend and eat it all week long.

Do you have any good heart recipes?

Here’s our menu plan for the week:

Lunch–Hot dogs, chips, green beans and tomato salad
Dinner–Polish sausage dump soup (I didn’t get to make this earlier in the week)

Lunch–Quesadillas, refried beans, salad

Dinner–Eye of Round Roast, Mashed potatoes, sauteed spinach

Easy Smoked Spinach Bean Soup

Slow Simmer Beef Stew

Spaghetti with Jamie Oliver Pasta Sauce & ground bison

Oxtail Soup

Hidden liver meatloaf, green peas, mashed potatoes

For snacks, I’m planning on making pumpkin bars (recipe coming later this week) and chewy granola bars.

What’s on your menu this week?

For more meal planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.


  1. Sounds like that 1/4 side of beef can’t some soon enough! Hope you find a good recipe for heart. And I though I was being adventurous to try quince! 😛

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