A week's menu--rotation style

So, the rotation diet is underway since Monday. Below is the week menu I have come up with so far. I need to now sit down and plan out farther so I can make a reasonable grocery list. It is going alright so far. I'm way to stressed about it. But now that I have one week planned out, and 2 days having gone off alright, I'm feeling a bit better about the planning aspect.
I found out that the waiting list for a side of grass fed beef is over 2 months--same for pork. But it is only $2.30/# hanging weight. Not sure exactly what that will translate to dressed weight, but it will still be far better than the $15+/# I'm paying currently for grass-fed beef.
Then I called a woman here in town who gets free-range chickens from couple who raises them south of here. I got three 6# chickens at $2/# and ordered 7 more. They should be here next month.
But I'm still a bit worried about what this whole food thing is going to cost. Not to mention visits to the nutritional therapist, and a nutritionist (an appt I still need to make so I can get these menus more balanced), plus any supplements the therapists recommends. And then of course there is the sheer amount of time I spend in the kitchen and making menus and finding recipes and making recipes and shopping lists.
Here's the menu this week:

	Breakfast	Lunch	Snack	Dinner	Tomorrows Prep
Monday	Teff Muffins Chicken Strips Smoothie	Hot dogs Sweet potato chips leftover muffins	lunch stuff	Teff Flatbread Chicken and veggies	pack amap make muffins thaw pot roast make beef patties
Tuesday	pot roast leftovers with shredded squash & apples smoothie	beef patties millet spoon bread relish peaches	fruit rollups chips leftover bread	beef stew	thaw bacon?
Wednesday	amaranth pancakes bacon smoothies	G-noodles M&M-toasted amaranth with avocado dressing	fruit	amaranth tortillas pulled pork avocados	muffin mix
Thursday	quinoa muffins smoothies	salmon salad oranges veggie soup with friends	quinoa granola	quinoa/veggie soup	pancake mix
Friday	sorghum pancakes smoothies	hot dogs rolled in pancakes	sorghum cookies	pizza	pancake mix thaw beef patties
Saturday	teff pancakes smoothies	beef patties carrot & celery sticks leftover beef stew from freezer	apple sauce teff cookies	meatballs made with leftover teff flatbread from Mon veggies in palm oil and nut. yeast
Sunday	millet scones bacon	leftover pulled pork from freezer	apples and oranges after church	ham and millet balls carrot and raisin slaw

We learned more about M's peanut allergy yesterday. He had a reaction to peanuts in the air. His class made those peanut butter bird feeders that you make a shape and press bird seed into. His friend came out and asked if M could be around peanuts. My fault--I assumed she meant she wanted to eat a pb&j around him. I should have said no, but told her if she washed her hands and was careful, it should be alright. I never imagined the teacher--who knew he was peanut allergic--would have a mass peanut butter craft in the classroom! She brought gloves and thought that would be enough. Yikes. He knew not to even get near the craft or the kids doing it. He said in the far corner of the room. But that peanut smell was strong. And enough.
His face broke out in hives and another parent in the room noticed, thank goodness. I made a frantic trip to the store (too many red lights) to get Benadryl. He is okay--still a rash on his face and he's a bit scratchy. Thank goodness it wasn't a full blown reaction.
I've learned to be more careful. I had admittedly gotten too complacent. Letting people be around him with nuts. Not packing the epi-pen or benadryl. But now I know. Hopefully, I won't get relaxed again. And some other parents with food allergic kids and I are going to help write a food allergy policy for Village Home. Too many people think food allergies mean you have to eat it to have a reaction.

ETA: I have one more column on the right of the table. It's not showing up. Hmm. Anyway, it is a prep for tomorrow column. I'm especially proud of that one!