Friday, June 19, 2015

Sat. 6/20-Fri. 6/26

spaghetti squash (several)
butternut squash (2)
rainbow carrots
baby rainbow carrots (2 bags)
green beans (freezer)
cucumber
tomatoes
yellow squash
potatoes (lots, and different types)
butter lettuce (living lettuce)
romaine lettuce (hearts and whole head X 2)
ice berg lettuce
cabbage
watercress
tamarind
Portobello mushroom caps (12)
pineapple
lemons and limes


Uses BB produce:


 Leftover recipes:
taco soup (crock pot on low while at zoo), tortilla chips, avocado/guacamole (if ripe)
spaghetti squash pizza pie, green beans, salad



Other:
Hearty beef and noodles
cheesy chicken and rice
Sizzling salisbury steak with buttered noodles (S&D 1/12 pg. 31), green beans
tortilla lasagna
easy Mexican lasagna
chicken in basil cream sauce

 COOKING PLAN:

Saturday: (Mom, Dad, Phil here; Chloe's dance recital at 2:00)
slow cooker BBQ pork sandwiches, cabbage salad (adjust veggies to shredded carrot and shredded cabbage), Hawaiian style macaroni salad (double), potato salad, chips, fruit

Sunday: (Mom, Dad, Phil here; kids VBS program at church 10:00)
hamburgers or Grizzly burgers and hot dogs, cabbage salad, potato salad, macaroni salad, chips, fruit

Monday:
taco spaghetti, fruit, salad

Tuesday: (kids swim lessons 1:30 and 2:00); C gymnastics 5:30)
home made pizza (one cheese, one pepperoni), fruit

Wednesday:
freezer meal, fruits and veggies

Thursday: (Z visit, Doug class)
snacky supper

Friday:
leftovers or ???

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