MENU: 9/4/14 - 9/10/14

I've been trying to use up things that are in our cupboards and freezer lately, so I think the only things I have to pick up at the store this week are produce at the store and tortillas at the local tortilleria.

Recipes are linked in green, in case you're interested.

ADVANCED COOKING
* Onions - I'm going to chop several huge onions in the food processor, then pop them in the freezer for future meals.

BREAKFASTS
* doughnuts (we have these at church, though we always have some dry roasted almonds, fruit, and/or cottage cheese at home or on the road first)
* oatmeal with brown sugar, cinnamon, milk, peanut butter, maple almond butter, raisins, dried cranberries, fruit, huh-koe-pee milk, and/or energy mix as optional toppings/yogurt, fruit, & spinach smoothies x3
* egg, potato (I often bake an oven rack's worth once a week and pop them in the fridge for breakfasts,other times I dice them right before cooking), & spinach or kale scramble x2
* oatmeal pancakes with peanut butter and blackberries

DINNERS

* leftovers

* tacos (seasoned meat, crockpot beans from the freezer, and some other toppings served in a tortilla, bowl, or over a pile of greens) 
* pasta with sausage & tomatoes (I'll be using kale instead of spinach, as we have a bunch in the freezer)
* new recipe/salad with pears and cranberry vinaigrette
* steak salad/no-knead bread
* death by garlic with kielbasa/garlic green beans
* garlic roasted cauliflower/new recipe/rice

SNACKS & DESSERTS

* produce 

* nuts - pistachios & dry roasted almonds

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

* Klondike bars from a friend
* new recipe

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