MENU: 3/29/14 - 4/2/14

I got sick quite suddenly on Wednesday night, then spent all of Thursday in bed with a fever.  Needless to say, menu planning and cooking got bumped to the bottom of my priority list.  We've eaten more leftovers during spring break than anticipated and had a planned meal we still hadn't eaten, plus a friend brought over some chicken veggie soup this morning, so it's actually worked out just fine.  However, this menu is late and will only be for five days ... then we'll get back on track.

There weren't any new recipes on our last menu, however my sweet tooth kicked into gear last night and we made chocolate chip peanut butter bars. I had made too much almond butter for our spinach salad with almond butter dressing earlier in the week, so we used the extra instead of peanut butter in our bars.  Not a huge taste difference, really, but still good. 

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 x1
     - with yogurt, fruit, and spinach 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 
* apple buttermilk bran muffins (from the freezer)/smoothies

SCHOOL DAY LUNCHES
* meat & cheese sandwiches/carrots/apples
* tuna/crackers/olives/apples
* beans & rice with sour cream & salsa/pea pods/carrots

DINNERS

* leftovers

* tacos (seasoned meat and crockpot beans from the freezer) 

* rice/buffalo slaw
* coconut chicken soup/simple bread
* baked potatoes with sour cream, cottage cheese, mozzarella, butter, seasoned salt, and green onions as available toppings

SNACKS & DESSERTS

* produce

* nuts - pistachios & dry roasted almonds

* popcorn (kernels from the Winco bulk department & a West Bend Stir Crazy to pop them in)

* crackers/green hummus
* apple cinnamon cake with homemade apple pie filling from a friend