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Menu Plan

I am by necessity needing to be more frugal and return to a low-sodium diet, so I must get back in the habit of menu planning.

I've also really been struggling with my depression lately, and cooking has somehow become the single most daunting task in my life. Not sure what it is, but I've had no appetite either, so I just stopped bothering. However, I think a healthy diet would certainly help, and even if it didn't, I have a family I should be cooking for, so I'm going to get back at it. I tend to go far too ambitious with these even when I'm feeling well, so I'm going to know my limits and ease in. I'll cook large batches on days I have good energy, and I need to seriously start re-using my crockpot.

I'm not going to plot out every day, but here is my rough plan of what to make this week (freezing extra batches or eating leftovers for breakfast):

Slow Cooker Braised Rabbit - I'm going to modify this into a much heartier stew. And hopefully if there are bones, I can make some stock since I don't have the chicken stock I thought I had.

French Country Chicken Soup - One of my favorites.

Roast Pork Loin w/Garlic & Rosemary - Less garlic here, since hubby doesn't like it, but I have fresh rosemary in the garden and the loin is the very last of our first homestead pig. I plan on serving this with mashed potatoes and mashed sweet potatoes.

Experiment with creating a healthy ramen recipe. My oldest is ramen-crazy, and I really want to find healthier versions than the cheap, sodium-laden packets.

Ceasar Salad

Make homemade ricotta with the goat's milk that Karen GoatKeeper so generously gave me. Use that for Egg White & Sun-dried Tomato Frittata, but I'll probably add mushrooms or spinach or something.

Salmon and Vegetable Frittata