spaghetti squash (several)
butternut squash (2 small)
green beans (freezer)
broccoli
cucumber
carrots with tops
sweet potatoes
beets with tops
kale
corn (4 ears)
white potatoes (lots, and different types)
fresh ginger
butter lettuce (living lettuce)
romaine lettuce
avocado
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:
REMEMBER SNACKS FOR J'S PRESCHOOL CLASS (3)
Saturday:
steaks, sweet potato, grilled corn on the cob, salad (??), roasted veggies
Sunday:
make-your-own sandwich, chips, cottage cheese, fruit
Monday: (C gymnastics 6:00)
pizza sloppy joes, green beans
Tuesday:
pancakes or waffles, deluxe scrambled eggs, fruit, yogurt
Wednesday:
Skillet butternut squash, sausage, and penne pasta (butternut squash, garlic, kale, sausage in freezer)
Thursday: (D class)
leftovers, sandwiches, or snacky supper
Friday:
BB pick up; eat out
Saturday:
Kids' birthday party PM
Deli sandwiches for lunch
Hot dogs and brats for supper plus potato salad, veggies, chips, leftovers from party
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