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 ??

Sat. 1/24-Fri. 1/30

Produce to use:

zucchini X 1
mushrooms
spaghetti squash (5 new ones plus 2 older ones)
acorn squash (2)
butternut squash (1 small)
green beans (a lot!)
small leaf kale
papaya (1)
fresh ginger
large pizza rounds
small pizza rounds
mango
kiwi
small red beets with greens
carrots


Uses BB produce:
chicken yakisoba (broccoli, zucchini, mushrooms, onion, ginger)
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)
make your own pizza (pizza crusts)
pan roasted chicken with garlic lemon green beans



Leftover recipes:
kale citrus salad (uses small leaf kale, orange)
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:
make pigs in blanket in advance (ready to bake)
freeze green beans
LAYER PIZZA CRUSTS WITH PARCHMENT PAPER AND FREEZE
cranberry Christmas cake
craisins (dehydrated cranberries)
caramelized onions (crock pot)
orange marmalade

Saturday:
ended up eating out


Sunday: (zoo???)
skillet butternut squash, sausage, and penne pasta (butternut squash, onion, sub kale for spinach)


Monday: (basketball 5:30)
Big snack before basketball
pigs in a blanket and mac and cheese (use noodles in fridge)


Tuesday: (Doug bowling until 7:00)
chicken pot pie (green beans, carrots)


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


Thursday: (Doug bowling until 7:00)
Chloe's program; be there at 6:45
Doug meet at high school
Mom and Dad coming


Friday:
BB pick up, eat out

Sat. 1/17-Fri. 1/23

Produce to use:
tomatoes X 60
eggplant
old broccoli (make broccoli soup and freeze or use for lunches)
new broccoli
zucchini X 2
mushrooms
spaghetti squash (5 new ones plus 2 older ones)
acorn squash (2)
butternut squash (1 small)
green beans (a lot!)
large leaf kale
small leaf kale
English cucumber
papaya (2)
while asparagus
fresh ginger
large pizza rounds
small pizza rounds
**pineapple
mango (still green)
kiwi
small red beets with greens
carrots


Uses BB produce:
chicken yakisoba (broccoli, zucchini, mushrooms, onion, ginger)
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)
make your own pizza (pizza crusts)
skillet butternut squash, sausage, and penne pasta (butternut squash, onion, sub kale for spinach)
***chicken pot pie (green beans, carrots)
pan roasted chicken with garlic lemon green beans



Leftover recipes:




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:
make tomato sauce
cut up pineapple
make enchiladas
freeze green beans
cook hamburger for Thursday
LAYER PIZZA CRUSTS WITH PARCHMENT PAPER AND FREEZE
cranberry Christmas cake
craisins (dehydrated cranberries)
caramelized onions (crock pot)
orange marmalade


Saturday:
avocado chicken suiza enchiladas (if can't access this recipe then add avocado to regular chicken enchilada sauce recipe)  (make ahead)


Sunday:
eggplant parmesan (eggplant, tomatoes), pasta
kale citrus salad (uses small leaf kale, orange)
roasted green beans
white asparagus au gratin (make a basic cheesy white sauce to pour over top rather than listed sauce)


Monday: (Big kids basketball 6:30)
orange broccoli stir fry (broccoli, onion, orange, asparagus--optional, carrot, zucchini, ginger)


Tuesday:
Mexican rice skillet supper


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


Thursday: (D bowling until 6:00ish)
creamy chicken tacos (slow cooker)


Friday: (D bowling until 7:00ish)
Hawaiian pizza (use focaccia bread)   pizza sauce

Sat. 1/9/15-Fri. 1/16/15

Uses BB produce:
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)
make your own pizza (pizza crusts)

 From previous weeks:

 Other ideas:
creamy chicken tacos (slow cooker)
chicken pot pie
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

COOKING PLAN:
cook spaghetti squash
cook acorn squash (mash and freeze)
make potato soup Sunday night
cook chicken
make enchiladas
cook hamburger for Thursday
LAYER PIZZA CRUSTS WITH PARCHMENT PAPER AND FREEZE
cranberry Christmas cake
craisins (dehydrated cranberries)
caramelized onions (crock pot)
orange marmalade


Saturday:
Hawaiian style burgers with roasted rosemary potatoes and broiled pineapple  (pineapple, red potatoes or white potatoes) with twice baked potatoes (freezer), fried plantain, fruit salad

Sunday:
spaghetti squash pizza pie, salad; added: pan fried plantains, coconut, and pineapple


Monday:
potato soup, grilled cheese sandwiches  (uses red potatoes, bacon)


Tuesday:
avocado chicken suiza enchiladas (if can't access this recipe then add avocado to regular chicken enchilada sauce recipe)  (make ahead)


Wednesday: (Doug class; WW 6:30)
leftovers/soup and sandwiches


Thursday:
Mexican rice skillet supper


Friday:
BB pick up; eat out

Sat. 1/3-Fri. 1/9

Uses BB produce:
Hawaiian style burgers with roasted rosemary potatoes and broiled pineapple  (pineapple, red potatoes or white potatoes)
spaghetti squash primavera (spaghetti squash, tomatoes, zucchini)

From last week:
avocado chicken suiza enchiladas (if can't access this recipe then add avocado to regular chicken enchilada sauce recipe)
Other ideas:
Mexican rice skillet
creamy chicken tacos (slow cooker)
chicken pot pie
sweet spiced winter squash casserole (allow 2 1/2 hours to make this! Or roast squash in advance)
Hearty beef and noodles

COOKING PLAN:
cranberry Christmas cake
craisins (dehydrated cranberries)
roast acorn squash
caramelized onions (crock pot)
orange marmalade
make lasagna
make twice baked potatoes

Saturday:
baked tacos (use cooked hamburger in fridge and tortillas in pantry)

Sunday:
butternut squash lasagna, salad, bread, roasted golden beets

Monday:
chicken divan (uses chopped chicken, broccoli, lemon), fruit, salad

Tuesday:
fried sausage and apples and twice baked potatoes, sautéed chard stalks (uses apples, potatoes)

Wednesday: (D no class, no practice; WW at 6:30)
potato soup, grilled cheese sandwiches  (uses red potatoes, bacon)

Thursday: (D competition; not home for supper)
swiss chard stracchiatella soup (egg drop soup) (swiss chard)--kids won't eat this! Kids: canned soup, grilled cheese sandwiches

Friday:
leftovers or Breakfast skillet (ham/bacon, cubed potatoes, kale, onion, cheese, eggs) and pancakes


RAINBOW CHARD:  Don't waste those gorgeous stalks!  Slice them into bite site pieces and sauté.  Melt butter or oil in a saute pan at medium heat. Add the stalks. Stir slowly but constantly for two to three minutes or until the stalks are slightly browned. If desired, add salt, paprika, garlic or lemon juice for flavor, or other ingredients.  Mashed potatoes would go nicely as another side dish.

To Boil:  Should take about 3-5 minutes - just until tender.

To Steam:  About 2-3 minutes.

To Saute:  Heat a little olive oil over medium heat.  Add some minced garlic and red pepper flakes and saute for 30 seconds, then add the greens.  Saute until slightly wilted, then cover and cook until tender.  It won't take long!