Sat. 2/28-Fri. 3/6

zucchini X 3
yellow squash
 asparagus (LOTS)
spaghetti squash (several)
butternut squash (1 small)
 green beans (LOTS)
fresh ginger
 cauliflower (1)
cucumbers (2-3 regular; 3 English)
roma tomatoes
celery
baking potatoes
new potatoes
red potatoes
snow peas
broccoli
pineapple
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:
cook chicken
make broth
cauliflower alfredo sauce
make corn chowder (in white crock pot)
GREEN BEANS
STRAWBERRIES



Saturday:
slow cooker au jus beef sandwiches (uses Vietnamese sandwich bread), salad


Sunday:
chicken and noodles with mashed potatoes, green beans (uses celery, carrot, onion to cook chicken; potatoes; green beans)


Monday: (basketball 5:30--practice):
corn chowder, grilled ham and cheese sandwiches


Tuesday:
pumpkin sloppy joes (uses pumpkin--freezer), broccoli with cheese


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


Thursday:
meatball subs (uses tomato sauce in freezer, Vietnamese bread), salad, fruit


Friday: (D bowling until ??)
pizza