MENU: 8/13/15 - 8/19/15

Last week had all sorts of food changes - going out for pizza with family that was in town, eating tacos with family out of town, a night of leftovers for me while the other Ws ate at a birthday party, and a whole bunch of kale chips to snack on. Not what I had on the menu, but it was all tasty!

NEW RECIPES
* Korean beef & rice - Sweet, salty, and totally delicious! Brianne recommended this recipe to me and Sara said it makes a good filling for lettuce wraps. It would be really easy to make a big batch of it, then pop it in the freezer for future dinners.

ADVANCED COOKING (These aren't always planned, so they'll often be things I did the previous week.)
* I made a double batch of quick creamy zucchini soup and popped it in the freezer.
* We'll make peanut butter and crockpot beans, just like we do once or twice every week.

BREAKFASTS
* new recipe
* 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
* eating away from home
* chicken taco soup/cornbread (from the freezer)
* buffalo slaw/rice
* quiche (this got skipped last week because most of the family ate at a birthday party and I ate leftovers on night - filling from broccoli & cheddar quiche with a brown rice crust, but with a regular pie crust ... a combo we've never tried)
* leftovers 
* tacos - seasoned meat from the freezer, crockpot beans, and some other toppings served in a tortilla or bowl, as a salad over a pile of greens, or with mound of rice

SNACKS & DESSERTS
* chocolate chip peanut butter bars
* produce
* popcorn with seasoned salt (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 and we're grateful when people use them. **