Wednesday, June 4, 2014


Use up: carrots, potatoes, iceberg lettuce, zucchini, yellow squash, cabbage packets

garlicky mushrooms and kale
corn and bacon casserole (side)
blueberry banana bread
pan fried kale
chicken lasagna (add zucchini)

 Tropical Kale Slushy4 servings
2 chopped stemmed kale leaves,
2 cups chopped fresh pineapple,
1 peeled kiwi, and
1/4 cup (loosely packed) fresh mint leaves in a blender. Add ice and enough water to cover; purée until smooth.
peach/nectarine preserves (need pectin, jars)

bake carrot zucchini muffins
sausage and zucchini pasta toss, blackberry nectarine cobbler

Sunday: (D and B to Baxter)
tortilla pizza cups, fruit

shish-ke-bobs (steak  plus button mushrooms, onion, and squash), corn on the cob, veggie crunch salad, grilled stuffed portobellos

baked pineapple teriyaki chicken thighs, salad, rice, fruit, steamed asparagus

citrus garlic flank steak
grilled mushrooms, potato packets, kale with zucchini 
hot dogs for kids

Thursday: (Doug home late)
meat and veggie wraps, fruit/fruit salad, chips

mock lasagna (pasta, sauce, cottage cheese, mozzarella cheese, shredded squash), cucumber tomato salad

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