Meal Planning Monday & Whole Wheat Biscuits

We did not make it to the farmers market this week.  We were both busy Saturday morning and I ended up just hitting our local grocery store (Trucchi’s for the Tauntonians!)  Since I had a good amount of things stashed away in the freezer, I was able to make up a reasonably healthy meal plan though.  I mostly bought fresh produce at the market & spent about $45.

Sunday: Ham & Bean stew & whole what biscuits (Recipe below)

Monday: Family dinner elsewhere

Tuesday:  Clean-out-the-fridge salad- we have leftover vegetables in the fridge including some mushrooms, cucumbers & tomatoes that are not organic & are from many miles away- but I did buy some local kale & pea greens!

Wednesday: Spinach and goat cheese ravioli (bought at the farmers market ages ago)

Thursday:  Fried egg sandwiches on WW biscuits with cheese & hopefully some greens if they last that long!

Friday:  Homemade mushroom pizza (we froze a WW crust this weekend from

Then Saturday we can return to our normal locally grown fare!

Whole Wheat Biscuits (adapted from

2 c whole wheat flour (we use King Arthur)

1 c milk (approximate- I usually need a little more, especially if the weather is dry)

1/4 c lard (you want leaf lard, not Crisco! You can substitute butter or olive oil here)

1 tsp salt

4 tsp baking soda

Combine all the dry ingredients in a large bowl

Cut in the lard or butter.  I do this by taking two forks and mashing the lard into the dry ingredients until there are only small pieces (smaller than a pea.)  You can also put this in your food processor on pulse for similar results.

Add in the milk & mix until everything is just combined (don’t over mix!!)

Cover the bowl with plastic wrap & place in fridge for at least 10 minutes.

Bake 8-10 minutes at 450 degrees & then on broil for 1 minute