Sat. 1/31-Fri. 2/6

Produce to use:

zucchini X 6
spaghetti squash (5 new ones plus 2 older ones)
acorn squash (2)
green beans (freezer)
fresh ginger
large pizza rounds
small pizza rounds
kiwi
carrots
cauliflower (2)
cucumbers
roma tomatoes
celery
baking potatoes
new potatoes
snow peas


 Uses BB produce:
chicken yakisoba (broccoli, zucchini, mushrooms, onion, ginger)
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)
make your own pizza (pizza crusts)




 Leftover recipes:
roasted green beans
orange broccoli stir fry (broccoli, onion, orange, asparagus--optional, carrot, zucchini, ginger)
Mexican rice skillet supper


 Other:
sweet spiced winter squash casserole (allow 2 1/2 hours to make this! Or roast squash in advance)
Hearty beef and noodles
corn chowder
cheesy chicken and rice
Sizzling salisbury steak with buttered noodles (S&D 1/12 pg. 31), green beans




 COOKING PLAN:
LAYER PIZZA CRUSTS WITH PARCHMENT PAPER AND FREEZE
cranberry Christmas cake
craisins (dehydrated cranberries)
caramelized onions (crock pot)
orange marmalade

Remember snacks for preschool!

Saturday: (KU-KState game)
cheeseburger soup (tomatoes, potatoes, celery, bread, tangelos
make taco soup
lemon bars

Sunday: (Super Bowl)
taco soup (make for lunch; serve leftovers for supper)
potato skins (baking potatoes, green onion, bacon); chips and dip; veggies and dip (carrots, radishes, cucumber); cauliflower popcorn; ham and pickle tortilla roll ups

Monday: (Basketball practice 5:30)
honey lime chicken taquitos (make ahead and put in timed oven to bake), veggies and dip

Tuesday: (D bowling home approx. 6:30)
sausage and zucchini pasta toss (SUB spaghetti squash; uses spaghetti squash, tomatoes, zucchini) (cut veggies and sausage in advance; precook spaghetti squash

Wednesday: (D class; WW 6:30)
leftovers or soup and sandwiches

Thursday:
pan roasted chicken with garlic lemon green beans (uses lemon, green beans, potatoes)

Friday:
leftovers, snacky supper, or ??