MENU: 10/30/14 - 11/5/14

We've got some late nights and full days ahead, so I'm sticking with some easy dinners and desserts. I have one new recipe for you first, though.

* angel hair with kale, artichoke hearts, and olives - This was a "let's see what we can pull from the fridge, freezer, and cupboards" creation that turned out good enough for me to scarf ridiculous amounts of it.

ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* I cooked a turkey, froze most of the meat, and made bone broth from the carcass.
* I'll make up a month's worth of seasoned meat for Taco Tuesday, using homemade taco seasoning.

BREAKFASTS
* maple cluster granola
* doughnuts at church
* oatmeal with brown sugar, cinnamon, milk, homemade 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

* buffalo slaw (seasoned meat from the freezer)/rice
* new recipe/no-knead bread

* hot dogs at a harvest festival

* potato soup/no-knead bread

* teriyaki chicken (crockpot)/rice/frozen corn

* 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

* candy from the harvest festival
* 4 Spoons toasted coconut & salted caramel cookie dough, made by one friend and given to me by another
* produce, including some black bean dip (made with crockpot beans) for carrots

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

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