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.)
* freeze vegan cream of broccoli soup
* peanut butter
* seasoned mix of black & pinto beans (crockpot, freezer)
BREAKFAST
* maple pecan granola
* egg & veggie scramble
* doughnuts at church
* 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
DINNER
* leftovers (every Sunday so that we can have a day off from cooking)
* vegan cream of broccoli soup (double and freeze half) / creamy kale salad
* cold sesame noodles / firecracker cauliflower
* buffalo slaw / brown rice
* roasted veggie salad with avocado dressing / parmesan herb drop biscuits
* chicken veggie stir-fry / brown rice
* Dutch babies / smoothies
SNACKS & DESSERTS
* lemon cookies
* 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.)
Notes: 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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