Saturday, February 7, 2015

Sat. 2/7-Fri. 2/13

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
cauliflower (1)
roma tomatoes
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

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

zucchini bread/muffins: apple zucchini bread, glazed lemon zucchini muffins
make cauliflower alfredo sauce
find box and move potatoes to dark part of pantry
roast and freeze acorn squash

Saturday: (D bowling until 6:00)
make your own pizza

make spaghetti squash pizza pie
chicken drumstick and potatoes one pot meal

Monday: (basketball 5:30)
spaghetti squash pizza pie (timed bake at 350 X 25 minutes), green beans

one pot cheesy pasta and sausage,

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

Thursday: (D bowling until ??)
scrambled eggs with cheese, ham, and veggies

BB pick up; eat out

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