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Want more information on the Cooking Traditional Foods Weekly Menu Mailer? Visit our main website for the US or AU Menu Mailers to see the details and subscribe. A new mailer is posted to the forum every Thursday. All mailers are traditional foods and gluten and casein free friendly! View a sample mailer here.
US:
$6 for 4 weeks
$16 for 13 weeks
$30 for 26 weeks
$52 for 52 weeks
AU:
$6 for 4 weeks
$16 for 13 weeks
$30 for 26 weeks
$52 for 52 weeks
The Menu Mailer LITE gives you one issue every other week for the life of your subscription.
US:
$30 for 52 weeks (26 issues)
$16 for 26 weeks (13 issues)
AU:
$30 for 52 weeks (26 issues)
$16 for 26 weeks (13 issues)
To purchase US Menu Mailer Back Issues, visit here.View the index of the first volume of Menu Mailers to help you pick out the issues you want.
$2.00 for each back issue
To purchase US Menu Mailer Special Issues, visit here. You can view the details of each Special Issue. Our special issues cover everything from a week of crock-pot meals to single meat types to rush meals to kid's favorites from the menu mailers. All are traditional food and gluten and casein free friendly!
This is a new sample week of the menu mailer, uploaded February 24, 2010.
This is a summer menu mailer to give you an idea of what the menu mailer is like. One meal is always meat-free or meat optional, and recipes that include pork always include a non-pork option. Produce is always in season- you'll notice this mailer is marked as being summer.
Gluten and dairy containing items are not required, and all meals can be made gluten and dairy free. We do not use shellfish.
I realize that a lot of time already goes into these mailers but I was wondering how seasonal they are?
I try to buy locally and grow as much as I can, so I am interested how often the winter menus will call for summer produce and vice versa. Things that freeze well, like bell peppers, aren't an issue, but I'd rather not buy tomatoes in March.
Marcy, I try extremely hard to do everything seasonally. February is the hardest month, so I tend to call for frozen items then. I only call for bell peppers in season, but I put in a note that you can add them if you have them. I do that quite a bit, add notes to tell you what else you could add when it's in season. For tomatoes, I only call for fresh when they're in season. The rest of the year, I call for canned/frozen.
__________________ KerryAnn, wife to Jeff, mom to Belle and Trey. Founder, Main Admin, Chief Cook and Bottle-Washer
"It is no measure of health to be well adjusted to a profoundly sick society." -Krishnamurti
The best rewards often lie on the other side of pain.
I'm hoping a few weeks, if I don't get any more curveballs courtesy of the FDA or any upheaval around here, like puking kids or sick parents needing yet more tests on their heart... It can get 'exciting' around here, and I use that term loosely. lol!
They're specifically written for families. It has to pass my kid's taste test. There is a special issue called 'kid favorites' that is a big hit.
__________________ KerryAnn, wife to Jeff, mom to Belle and Trey. Founder, Main Admin, Chief Cook and Bottle-Washer
"It is no measure of health to be well adjusted to a profoundly sick society." -Krishnamurti
The best rewards often lie on the other side of pain.
KA, I will be looking forward to that too. I was just thinking last night how great that would be and then I found this thread.
KA, can I put in a suggestion? I know you are very frugal in your menus anyway but....one of the big downfalls I have seen in menu plans they cover a full day is that they often require you to buy so many different things. They end up costing so much. Some examples of why...
There is a recipe that require 1/2 cup of blueberries but no where else in the week do you need blueberries. You end up with extra blueberries that are never called for again in the plan and you end up wasting them or eating them instead of something else that in turn goes to waste. KWIM?
The plan calls for several really pricey items in the same week. For example flank steak, cashew nuts, raspberries, and a beef roast.
I am sure you already thought about this. You are such a great planner. I just wanted to throw it out there anyway I am looking forward to seeing what you come up with.
I've definitely thought of that. I always try to arrange the mailer to use a whole 'whatever' is called for, and I try to keep it to basic ingredients that don't cost an arm. Since DH in unemployed and I test the recipes, it will be as inexpensive as I can make it while still being TF.
__________________ KerryAnn, wife to Jeff, mom to Belle and Trey. Founder, Main Admin, Chief Cook and Bottle-Washer
"It is no measure of health to be well adjusted to a profoundly sick society." -Krishnamurti
The best rewards often lie on the other side of pain.
The new sample mailer looks fabulous! I love the batch-cooking and crock-pot emphasis. THIS is something I can pull off in the hectic time after work/pre-school and a few minutes after my son's bed-time.
I'm hoping a few weeks, if I don't get any more curveballs courtesy of the FDA or any upheaval around here, like puking kids or sick parents needing yet more tests on their heart... It can get 'exciting' around here, and I use that term loosely. lol!
They're specifically written for families. It has to pass my kid's taste test. There is a special issue called 'kid favorites' that is a big hit.
My picky kids LOVED your kid's favorites. Usually, I have to warn them not to fake gag when I bring food to the table, but those recipes were a hit.
Kerryann, I like the style of this new menu mailer. Is it new? How will the future recipes be? (same style?) Are the older menus similar?
By style I mean the shopping list broken down, the weekly meal preparation schedule, a weekly soup and prepared vegetables and using leftovers in another recipe. Was it like this before or is this all new.
I ask because I looked previously and didn't remember thinking "I can do that." But that's what I felt today when looking at the menu mailer sample.
Lisa
Nevermind, I see that it is new on your facebook blog.
Last edited by chaoticzen; 02-24-2010 at 08:20 PM.
The soup of the week, cooking the onion, carrots and celery ahead and the large batch cooked meal always cooked on Monday or Tuesday are new.
The shopping list, prep schedule and leftovers being used in other recipes have been going since the mailer began. I've also always done some batch cooking, but not as much as now.
__________________ KerryAnn, wife to Jeff, mom to Belle and Trey. Founder, Main Admin, Chief Cook and Bottle-Washer
"It is no measure of health to be well adjusted to a profoundly sick society." -Krishnamurti
The best rewards often lie on the other side of pain.
Thanks so much for sending an email! I love the way this is organized! I have always enjoyed your recipes in the past, but felt the time constraints. This will help so much!
Hey KA, this menu mailer and the bulk prep emphasis has been awesome!
I was wondering, did you ever get an all-day menu planned out? I didn't notice one in the special issues section but sometimes I don't see things that are in front of my nose
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Sample Week
menu mailer
I am looking forward to seeing what you come up with.
~Amanda~
Wife to David 
Emma
and Gabi
