MENU: 11/20/14 - 11/26/14

I made a spontaneous batch of cracked wheat & honey bread a few days ago, one loaf for us and one for the family of the gal who cuts my hair. I also tried one new recipe that we all liked, so we'll start things off with that.

* gingerbread with lemon sauce - This was our post-Bible study snack last night and it was good.

ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* I made and froze the black bean dip on Tuesday that I'll need tomorrow night. 
* I'll make peanut butter and crockpot beans, just like I do once or twice every week.

BREAKFASTS
* Barbara's pancakes
* 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

* do-it-all chicken (raw from the freezer, crockpot)/rice/frozen corn
* crockpot beans & rice
* cabbage soup/simple focaccia
* penne with winter squash, pine nuts, and cheese sauce/frozen green beans
* black bean dip with carrot and red bell pepper sticks/popcorn (snacky stuff for an open house we're hosting)
* 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

* coconut bread (post-Bible study snack)
* dark chocolate orange hazelnuts (for the open house)
* potato wedges
* produce 

* popcorn (kernels from the Winco bulk department that get popped in my Lodge Dutch oven, but you can see my thoughts on both the wonderful Dutch oven and the fantastic West Bend Stir Crazy in this post. )

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