spaghetti squash (several)
butternut squash (2)
rainbow carrots
baby rainbow carrots (2 bags)
green beans (freezer)
cucumber
tomatoes
yellow squash
bok choy
potatoes (lots, and different types)
fresh ginger
butter lettuce (living lettuce)
romaine lettuce (hearts and whole head X 2)
ice berg lettuce
cabbage
watercress
cherry tomatoes
avocado
watermelon (2)
tamarind
hibiscus
apricots
mangos
Portobello mushroom caps (12)
jicama
green onion
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
taco spaghetti, fruit, 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:
Pack snacks for kids and breakfast stuff for Ashley's house!!!
Saturday:
sausage and chicken kabobs, potato packets, grilled cabbage
Sunday:
citrus marinated flank steak (needs to marinate 6+hours!), salad, jicama fries, tortillas (hot dog alternative for kids)
Monday: (C gymnastics 5:30-6:30)
BLT/BALT or grilled cheese, raw fruits and veggies with dip, cottage cheese, chips
Tuesday:
cheeseburger pizza (homemade), raw veggies with dip
Wednesday:
cheesy chicken with spinach, zucchini, and squash, raw veggies and/or salad
Thursday: (J doctor 2:30, Z visit 3:00, C dance 3:45)
Leftovers or snacky supper or ??
Friday:
baked meatballs with marinara sauce, salad, sourdough bread, green beans
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