MENU: 2/5/15 - 2/11/15

We didn't try anything new last week, but we did skip the burgers and fries that were on the menu and went out to eat for a family celebration instead. I'd actually thought we'd head to Red Robin for that meal, hence the burgers and fries, but I couldn't spill the beans on the menu before we surprised the little Ws ... and we ended up going to Spaghetti Factory anyway.


ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* I'll chop a ton of spinach and put it in the freezer for smoothies or egg, potato, and spinach scrambles.
* I'll make peanut butter and crockpot beans, just like I do once or twice every week.

BREAKFASTS
* baked oatmeal
* 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
* lentils & rice
* teriyaki chicken (raw in marinade from the freezer, crockpot)/rice/coleslaw
* kale & feta casserole/rice
* rice elena/frozen green beans
* ham & lentil soup (crockpot)/simple bread
* 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

* 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. )

(This post contains affiliate links.)