MENU: 11/6/14 - 11/12/14

I've got one new recipe for you, then our menu for the upcoming week.

* kale, chickpea, & orzo soup - Not very soup-y, but simple and filling. I think I liked the leftovers more than the fresh dish.

ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* I was able to wait an extra week for my monthly trip to WinCo, so I didn't make up the month's worth of seasoned meat for Taco Tuesdays. I'll do that this week and use a new batch of homemade taco seasoning.
* I'm picking up a Zaycon order today, so I'll get chicken ready for the freezer and probably do a post about that process later.
* We're going to make our first batch of homemade yogurt, thanks to some occasional prompting from a friend. I'll let you know how it goes.

BREAKFASTS
* fried egg (dropped on the non-stick griddle, no oil or butter) & English muffin sandwiches
* 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

* chickpea chili/rice
* balsamic roasted brussels sprouts/rice/roast
* black bean couscous salad for a family potluck
* lentils & rice
* coconut chicken (crockpot)/rice/frozen green beans

* 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

* new recipe
* potato wedges
* 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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