Sat. 5/29-Fri. 6/

spaghetti squash (several)
butternut squash (2)
rainbow carrots
baby rainbow carrots (2 bags)
green beans (freezer)
cucumber
tomatoes
yellow squash
sweet potatoes
beets with tops
potatoes (lots, and different types)
fresh ginger
butter lettuce (living lettuce)
romaine lettuce (hearts and whole head X 2)
ice berg lettuce
cabbage
 spinach
cabbage
watercress
cherry tomatoes
avocado
pears
Fuji apples
nectarines
watermelon (3)
strawberries (2)
tamarind
hibiscus
apricots
mangos



  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:
hamburgers and hot dogs, corn on the cob (FREEZER), watermelon, nectarines, chips, fried onions, creamed spinach (in a meal plan Monday post)

Sunday:
sausage and chicken kabobs, potato packets, grilled cabbage

Monday: (C gymnastics 6:00)
sandwich bar, chips, cottage cheese, fruits and raw veggies with dip

Tuesday:
tacos or taco salad, cheese dip, fruits and raw veggies with dip

Wednesday:
baked meatballs with marinara sauce, salad, sourdough bread, green beans

Thursday: (D class)
leftovers or snacky supper

Friday:
BLT/BALT or grilled cheese, raw fruits and veggies with dip, cottage cheese, chips