MENU: 10/23/14 - 10/29/14

Nothing new to share this week, but here's what's on tap.

ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* We sauced and froze two boxes of apples over the weekend.
* I'm going to cook a turkey, make broth, then freeze a bunch of the meat for later.

BREAKFASTS
* blueberry oat muffins (I'm going to try them with regular, not quick, oats and skip the topping.)
* doughnuts at church
* 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 x5

DINNERS

* rice, kale (from the freezer), & eggs

* steak salad

* crockpot beans (from the freezer) & rice

* turkey soup

* angel hair with kale, marinated artichoke hearts, and olives

* 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

* leftovers

SNACKS & DESSERTS

* pumpkin chocolate chip cookies (for a fall festival we're attending)
* pumpkin muffins (post-Bible study snack)
* produce 

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

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