MENU: 3/12/15 - 3/18/15

Tim and the big boys went fishing on Saturday and caught several trout, so we bumped our rosemary & white bean sandwiches to lunch another day and ate fish one night instead. Tim likes to wing it, so he seasoned and fried the trout, then I made a pot of rice and sliced up a bunch of raw orange bell peppers. The fish was great, but there's no recipe to share because it was all in Tim's head.

ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* One of the kids will make some more seasoned salt.
* Devon and I divided and bagged thirty pounds of frozen blueberries.
* I'll make peanut butter and crockpot beans, just like I do once or twice every week.

BREAKFASTS
* cherry oatmeal muffins/yogurt with blueberries
* 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
* turkey pot pie (for our Pi(e) Day potluck)
* pumpkin lentil soup/cracked wheat & honey bread
* Thai chicken & coconut rice/sesame asparagus
* lentils & rice
* creamed eggs over toasted English muffins/fruit & spinach smoothies
* 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
* apple bars (post-Bible study dessert)
* Nantucket cranberry pie & carrot pie (for our Pi(e) Day potluck)
* Crunchy Flax cereal (We scored a case of 12 for $4.99 at a local discount store, so we've been using it as a snack.)
* 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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