MENU MONDAY - 8/14/17

We recently ended up with some unexpected crab that Tim brought home from a fishing trip, so in addition to the crab listed twice in the menu, we also tried crab cakes for lunch one day. I forgot to take pictures and didn't have time to type up the recipe, but here's where I got it.

I didn't post a menu last week because of being out of town without internet for a few days and choosing to limit my time online other days, so here's a two week menu that shows our last and current menus.

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.)
* stem, chop kale (freezer)
* breakfast burritos (freezer) 
* peanut butter
* seasoned mix of black & pinto beans (crockpot, freezer)

BREAKFAST
* egg & veggie scramble x3
* boxed cereal
* breakfast burritos
* whole wheat drop biscuits with strawberries
* doughnuts at church x2
* 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 x6

DINNER
* leftovers (every Sunday so that we can have a day off from cooking) x2
* quinoa salad with apples & almonds (took to church camping potluck)
* rice, kale, & eggs
* roasted mushrooms with garlic, thyme, & balsamic vinegar / zucchini ribbon, quinoa, & pesto salad
* church camping trip bbq
* honey lime chicken enchiladas / cheddar Ruffles / watermelon (birthday dinner for Naomi)
* Papa Murphy's with Dad
* sesame honey chicken (crockpot) / brown rice / frozen corn
* bbq with friends
* buffalo slaw / brown rice
* caesar salad with crab
* baked chicken teriyaki / brown rice / bok choy with garlic & ginger
* pasta with marinara (freezer) and meatballs (freezer) / hodge-podge salad with tahini lemon dressing

SNACKS & DESSERTS
* store-bought cookies (potluck)
* moose munch
* brownies
* 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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