MENU MONDAY - 7/3/17

We didn't try any new recipes last week, but there's one on this menu that I'll share next week if we like it. My kitchen goal for this week is to start planning and prepping food for a camping trip we're taking next month. 

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.)
* double marinara and freeze half
* peanut butter
* seasoned mix of black & pinto beans (crockpot, freezer)

BREAKFAST
* pumpkin quinoa bowl
* 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)
* cumin lime black bean quinoa salad / corn on the cob
* new recipe / roasted broccoli
* zesty chicken salad
* creamed eggs & toast / smoothies
* black bean & rice burritos with avocado dressing/ frozen veggies
* buffalo slaw / brown rice

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.)
* M&M blondies (except we're using up some leftover white chocolate chips instead of M&Ms)

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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