Our Meals This Week (6/13-6/18)

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I promised you I’d give you a look at our weekly meals so you could see what $25/person per week looks like in real life. 

We shop at WinCo, Franz Bakery Outlet Grocery Outlet. 

Monday: Taco Salad

I used this recipe. I made my own tortilla strips by frying corn tortillas in avocado oil. 

For the french dressing I made my own with this recipe. Yes, I used white sugar and regular (organic!) ketchup. I warned you I wasn’t cooking and blogging about 100% Weston Price approved foods any more!

I made my own taco seasoning with this recipe. I added more garlic and omitted the red pepper flakes to make it more kid friendly.

Taco Salad

Tuesday: Chicken Adobo with Cauliflower Rice

Chicken Adobo Recipe from the Paleo Slow Cooker. I don’t make it in a slow cooker, I make it in a dutch oven on top of the stove. 

Cauliflower Rice Recipe from Primal Palate.

chicken adobo

Wednesday: Pasta Skillet

I don’t even know what to call this. 

It was just some whole wheat corkscrew pasta mixed into some browned ground beef mixed with sour cream and pasta sauce. I shredded mozzarella cheese on top and then broiled it. 

We had a salad with it. 


Thursday: Roast Chicken

I roast a chicken nearly ever single week. I use the recipe from Nourishing Traditions.  Basically I roast it on a bed of sliced onions and drizzle it with avocado oil. Or melted butter. Or olive oil. It changes from time to time depending on what I have on hand. 

This week I threw some potatoes and carrots in the pan too. We had a green salad on the side. 

After we were done, I picked the meat off the carcass and made bone broth. 


Chicken for daaaays. #paleo #primal #whole30

A photo posted by Mommy Blogger ❤️ Kelley Baker (@thedarlingbakers) on

(This isn’t this week’s chicken, this is a picture from last year, but you get the idea.)

Friday: Leftovers

Because by then we had tons. 

Saturday: Pulled Pork

My apologies for not having a photo, but I’m guessing you know what pulled pork looks like. 

I make it by browning a pork shoulder roast in a dutch oven, then cooking low and slow in bone broth until it’s falling apart. At that point I coat it with barbecue sauce, or salsa if we’re doing a Whole30, but right now we’re not, so barbecue sauce it is. 

We put it on rolls with guacamole, sour cream, tomatoes, lettuce and onions and had roasted asparagus on the side. 

Sunday: Pulled Pork (again)

We had tons so we ate it two nights in a row. This time we had pulled pork tacos. SO GOOD. 

Breakfast and Lunch

Our breakfast options are pretty basic. We have chickens so obviously we have eggs. We also had bacon from a previous shopping trip, as well as yogurt or cereal and fruit. People just choose what they want. 

For lunch we have leftovers or stuff to make sandwiches, as well as fruit and vegetables. There’s also some fish sticks in the freezer for my VERY picky 4 year old. He shuns most forms of protein, but he will eat fish sticks. 

We don’t buy snack food or treats, with the exception of a smallish tub of vanilla ice cream and we have some organic bulk pop corn in the pantry. We also don’t buy any kind of juice or soda. We do buy organic milk and coffee. 

About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.