MENU: 2/20/14 - 2/26/14

One new recipe and a one week menu, with links to the recipes in green.

* spinach salad with almond butter dressing - Asian flavor, crunchy almonds, and lots of leafy greens.  Yum!

BREAKFASTS
* doughnuts
* oatmeal with brown sugar, cinnamon, milk, raisins, fruit, huh-koe-pee milk, and energy mix as optional toppings 
     - with cottage cheese and fruit x2
     - with yogurt and fruit smoothies x1
* scrambled eggs (ours are always made with a ton of chopped spinach, sometimes some chopped tomatoes, a bit of pepper, and always a sprinkling of some type of cheese)/toast x2
* egg & shrimp scramble/toast

SCHOOL DAY LUNCHES
* meat & cheese sandwiches/pea pods/grapes
* peanut butter/apples/cukes/apple buttermilk bran muffins (from the freezer) 
* crockpot beans/rice/sour cream & salsa/pea pods/carrots
* tuna/crackers/pea pods/carrots/pistachios
* oat & almond bars/applesauce/cheddar/red bell pepper

DINNERS

* leftovers

* tacos (meat and crockpot beans from the freezer) 

* Swiss ham wreath (with rice instead of crescent rolls)/apple & cranberry green salad
* veggie pizza on focaccia
* honey lime chicken enchiladas/crockpot beans/carrot sticks/Leslie's salad
* salmon chowder (from the freezer)/cracked wheat & honey bread
* grilled ham & cheese on sourdough/tomato slices/balsamic roasted brussels sprouts

SNACKS & DESSERTS

* produce

* hummus for veggies

* nuts - pistachios & dry roasted almonds

* popcorn (kernels from the Winco bulk department & a West Bend Stir Crazy to pop them in)
* homemade Twix bars
* sugar, banana spice, and pumpkin chocolate chip cookies for a bake sale fundraiser