MENU: 10/2/14 - 10/8/14

I tried a couple new things last week, so I'll share them before I tell you what we'll be eating this week.

* honey oatmeal wheat bread - I needed to make more sandwich bread, but wanted to try something new. This recipe makes three loaves and worked well for sandwiches. The honey flavor isn't as strong as with the cracked wheat and honey bread, but it was still good.

* ricotta & apricot toast - I've had this recipe bookmarked for ages and finally got around to making it. We had to use fake ricotta to accommodate Teebs and real ricotta would be way better, but it was still super good. I confess that I ate way more than my share.

I'm trying a couple new recipes this week, so I hope they'll be good enough to share with you next Thursday. Time will tell.

ADVANCED COOKING 
* peanut butter - I make at least one batch a week from peanuts I buy in Winco's bulk department.
* crockpot beans - I make one or two batches of this pinto/black bean combo each week and freeze some of the beans for Taco Tuesdays and any recipe that calls for black or pinto beans.
* oatmeal pancakes - I save the little bits of leftover oats we have during the week, so I'll be making some pancakes to pop in the freezer. Super yummy when they're fresh off the griddle, but they also make great sandwich bread for peanut butter & jelly and freeze well for thawing and toasting later.

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, fresh or frozen fruit, huh-koe-pee milk, and/or energy mix as optional toppings/fruit & spinach smoothies x5

* Tam's granola

DINNERS

* leftovers

* tacos - seasoned meat, crockpot beans from the freezer, and some other toppings served in a tortilla, bowl, as a salad over a pile of greens, or with mound of rice
* broccoli chicken dijon (I'll use roasted broccoli because I don't have a skillet that fits the 18 cups of broccoli needed for our family)/rice
* new recipe/cornbread (bake two, freeze one)
* egg & potato scramble/smoothies
* new recipe/carrot sticks/cuke slices
* garlic parmesan quinoa/frozen green beans

SNACKS & DESSERTS

* produce 

* popcorn (kernels from the Winco bulk department that get popped in my Lodge Dutch oven)

* Nantucket cranberry pie

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