Sat. 3/7-Fri. 3/13

zucchini X 3
yellow squash
 asparagus (LOTS)
spaghetti squash (several)
butternut squash (1 small)
 green beans (freezer)
fresh ginger
 roma tomatoes
celery
baking potatoes
 snow peas
romaine lettuce
carrots (3 HUGE)
avocado

 Uses BB produce:
chicken yakisoba (broccoli, zucchini, mushrooms, onion, ginger)
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)



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



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


COOKING PLAN:
make taco soup
cook bacon for Tuesday
make chicken nuggets
kid lunches Mon.-Thurs. (include C on Thurs.)


Saturday:
grill steaks; roasted asparagus; baked potatoes; salad; strawberry shortcake

Sunday:
ham steak, veggies, leftover salad and shortcake


Monday: (basketball ??)
taco soup (make ahead; IF have basketball put in crock pot; start on high when get home from school)
slow cooker shredded ranch chicken sandwiches, cottage cheese, chips, fruit


Tuesday: (C PTC 4:20; big kids bball game 5:30; J PTC 6:40)
slow cooker shredded ranch chicken sandwiches, cottage cheese, chips, fruit
Fast food while running from one place to another

Wednesday: (WW 6:30)
chicken nuggets, mac and cheese, green beans and/or asparagus  (Chloe's request)


Thursday: (D class)
leftovers or soup and sandwiches


Friday:
BB pick up; eat out