MENU MONDAY - 5/8/17

The only thing that changed on our last menu was that we didn't have enough leftovers for lunch and dinner on Sunday, so Silas made a bunch of Dutch babies for dinner.

NEW RECIPES FROM LAST WEEK
* Spanish quinoa - Simple and tasty, we'll definitely be having this recipe from Peas and Thank You: Simple Meatless Meals the Whole Family Will Love again.

COOKING IN ADVANCE (These are often spontaneous projects, so they'll include things we did at the last minute the previous week and/or plan on doing in the upcoming one.)
* peanut butter in the food processor and a seasoned mix black and pinto beans in the crockpot, just like we do once or twice every week

BREAKFAST
* oatmeal with a rotation of the following toppings - 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 x4
* doughnuts at church
* egg & veggie scramble
* baked oatmeal

DINNER
* leftovers (every Sunday so that we can have a day off from cooking)
* new recipe / rosemary parmesan brussels sprouts
* hot dogs / broccoli tomato salad
* garlic chicken with more garlic (crockpot) / brown rice / Greek cabbage salad
* new recipe / tomato slices / corn on the cob
* death by garlic / garlic green beans
* vegetarian black bean soup / whole wheat drop biscuits

SNACKS & DESSERTS
* fruits and vegetables
* peanuts and dry roasted almonds
* popcorn with nutritional yeast, regular salt, or 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.)
* lemon cookies

Note: Any chicken breasts, 93/7 ground beef, applewood smoked ham, or pork tenderloins in our menus are from Zaycon Fresh. We've been making bulk purchases from them for few years and have been pleased with their products.

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