MENU MONDAY - 8/21/17

I actually had two different dinners on the menu, but we had to make some last minute changes when we realized the guys had taken our can opener camping with them. Maybe the ditched recipes will get made next week. We'll see.

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.)
* pesto (from a friend's excess basil harvest)
* peanut butter
* seasoned mix of black & pinto beans (crockpot, freezer)

BREAKFAST
* egg & veggie scramble x2
* toasted coconut & pineapple granola
* 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 x3

DINNER
* leftovers (every Sunday so that we can have a day off from cooking)
* Jen's chicken (crockpot) / brown rice / firecracker cauliflower
* hodge-podge salad with lettuce, boiled eggs, and veggies / toast
* venison meatloaf / roasted broccoli / garlic kale mashed potatoes
* rice, kale, & eggs
* crockpot beans / brown rice
* whole wheat apple pancakes / hard-boiled eggs / smoothies

SNACKS & DESSERTS
* oat & almond bars
* 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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