* Greek cabbage salad - This salad, with feta and thyme, is simple and light, perfect for the warm days of summer.
Here's what we plan on eating in the upcoming week.
ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* I'll make peanut butter and crockpot beans, just like I do once or twice every week.
* Rebeccas's granola
* doughnuts at church
* oatmeal with brown sugar, cinnamon, milk, homemade peanut butter, maple almond butter, raisins, dried cranberries, fresh or frozen fruit, huh-koe-pee milk, and/or energy mix as optional toppings x5
* tacos - seasoned meat from the freezer, crockpot beans, and some other toppings served in a tortilla or bowl, as a salad over a pile of greens, or with mound of rice
* hearty chicken & veggie soup (raw from the freezer, crockpot)/toast
* lentils & rice
* pizza at a birthday party
* roasted broccoli/rice (I made this last week and mixed in a bunch of parmesan. It was good and we still have more raw broccoli to use up, so I'll make it again.)
* sweet & sour meatballs (plain meatballs from the freezer)/rice/garlic green beans (we skipped this last week and had an extra night of leftovers)
SNACKS & DESSERTS
* lemon bread
* green hummus for veggies
* Crunchy Flax cereal (We've scored a few cases of 12 for $4.99 at a local discount store over the last few months, so we've been using it as a snack. We either eat it with milk as a cold cereal, over yogurt with fruit, or mixed into homemade granola.)
* popcorn with seasoned salt (kernels from the WinCo bulk department that get popped in my Lodge Dutch oven, but you can see my thoughts on both the wonderful Dutch oven and the fantastic West Bend Stir Crazy in this post. )
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