cooking

8/16/2021 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg2 days until school starts! I got the kids up early to get them prepared. Their new school is an early start school.

Over the weekend I picked up half a share from Porchlight- My friend Brooke split a share with me, and it’s honestly the best month spent. We got all kinds of great food, definitely more than a week’s worth.

I also did a back-to-school grocery shop with tons of lunch food for the kids.

And I’ve been getting a lot of really great freebies from Social Nature lately too. It’s fun to try new foods.

No CSA box this week. We’ll be back on it in the next few weeks.

And I didn’t do any meal prep yesterday. I wasn’t feeling too hot over the weekend, so I spent a lot of time napping and resting.  Thankfully, we’ve got a lot of prepped stuff in the freezer.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I have made my own and you can find them for sale here on my Etsy Store.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids. They are also into fruit and bagels for breakfast. The Ancient Grain bagels from Einstein Bros. are the current family favorite. I pick them up on Mondays when a dozen is only $7. I slice them and freeze them to keep them from going bad too quickly.

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. The kids are digging leftovers from dinner, or quesadillas. When school starts, I’ll be packing lunches again. However, school lunches are free this year, so I’m sure that the kids will want to buy their lunches a few times per week.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Nachos or BRC bowls, veggies
  • Monday: Waffle sammiches (waffles, eggs, sausage),  strawberries, and watermelon
  • Tuesday:  BBQ chicken, rice, roasted corn, watermelon
  • Wednesday:  Nugget night: Nuggets, crackers, cheese, fruit
  • Thursday: Baked Mac n’ cheese, salad/veggies, sourdough toast
  • Friday:  Takeout Night
  • Saturday: Leftovers, fruit

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

Family Recipe: Making Your Own Cordials and Liqueurs

Abby H.

I love making cordial and liqueurs. I’ve been making them for over 20 years, and they can take a little time and effort, but I promise you the end result is definitely worth it.

A few weeks ago I posted on Instagram about a cherry cordial that I had just started.

I know a lot of people think of cherry cordial they think of those Queen Anne’s chocolates with the goo in the middle and the maraschino cherry. And I promise you this is not that.

Ingredients/Supplies:

750ml (aka a fifth) bottle of mid-grade vodka or brandy. I like vodka because it usually doesn’t have any flavor of its own or has a very mild flavor. You want mid-grade because you want something that tastes ok on its own, but isn’t too cheap or too expensive.

3lbs. Fresh, Ripe Fruit– I prefer cherries, strawberries, pineapple, chopped into bite-sized pieces. With cherries, poke holes in the cherries with a knife, or if you have a cherry pitter, pit your cherries(not necessary, but it’s cool). You can use most fruit, stone fruits are great! The only two that I’ve made that turned out gross were banana and kiwi.

Sweetener- About 1 cup, but it can vary based on your desired level of sweetness. See below.

A clean jar with a screw-on lid. I washed my mason jar (this size) in the dishwasher.

Directions:

Before you start: It is crucial that you wash and dry the jar and both pieces of the lid (band and flat lid). Everything needs to be clean and free of bacteria- otherwise, this can turn funky.

  1. Pack the fruit into the jar, and pour alcohol over the fruit. The fruit needs to all be covered by the liquor. Why? Otherwise, the fruit will rot. Ewww.
  2. Screw the lid on tightly and place the jar in a cool dry place- I use the cupboard over the fridge. Give it a shake about once a month. After about 6 months, give it a taste. It may need to sit for up to a year to fully develop the full fruit flavor.  Sometimes the alcohol will leech the color from the fruit. This usually happens with strawberries.
  3. Once the fruit flavor is imparted to your liking, strain the solids off, press the excess liquid from the fruit and discard the solids.
  4. Wash and dry the jar and lid. Add the liquid back to the jar and sweeten as desired. I use simple syrup, but you can use honey or straight white sugar. I like simple syrup because it easily incorporates with the liquid. Whereas if you use honey or plain straight white sugar, you can end up with the sweetener sinking to the bottom and not fully incorporating. I start with a 1/4 cup, mix, taste, and adjust as needed.
  5. Allow this mixture to mellow and age at least 6 weeks. At this point, your fruit liqueur/cordial is ready to drink!

How do I drink Cherry Cordial? Usually with coke, but it’s good with all sorts of mixers. It also makes a great gift!

My next liqueur recipe will be for my award-winning Irish Cream. This stuff puts Bailey’s to shame! I’ll post it later this week.

8/9/2021 Weekly Meal Plan!

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpg9 days until school starts. I need to get on the stick and head over to JCP and get the kids some socks and scour the mark down sections. They both need shorts, and unfortunately, most stores already have cold weather clothes out. We won’t be ready for those for a few months.

Over the weekend I picked up half a share from Porchlight- My friend Brooke split a share with me, and it’s honestly the best month spent. We got all kinds of great food, definitely more than a weeks worth.

And I’ve been getting a lot of really great freebies from Social Nature lately too. It’s fun to try new foods.

I also went out to the Hillcrest Farmers Market yesterday and met Farmer Donald from Yasukochi Family Farns. I picked up some amazing strawberries, watermelon, corn, green beans, and brocolli. If you follow me on Instagram, you may have seen my meal prep pics yesterday. If you are looking for an amzing deal on produce, check out their CSA box!

Veggies and fruit are delivered by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

I meal prepped a bunch of fruit, veggies, and rice yesterday. I also cleaned out the fridge and re-arranged the freezer. We are all set for the week. I chose easy to cook meals that don’t require the oven. We are expected to have temps in the 90’s for most of this week.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I have made my own and you can find them for sale here on my Etsy Store.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids. They are also into fruit and bagels for breakfast. The Ancient Grain bagels from Einstein Bros. are the current family favorite. I pikc them up on Mondays when a dozen is only $7. I slice them and freeze them to keep them from going bad too quickly.

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. The kids are digging leftovers from dinner, or quesadillas.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Chicken Chili over rice, beans, veggies
  • Monday: Fritatta, watermelon, sourdough toast
  • Tuesday:  Pesto Ravioli, garlic bread, roasted veg
  • Wednesday:  Nugget night: Nuggets, crackers, cheese, fruit
  • Thursday: Waffles, eggs, fruit
  • Friday:  Takeout Night
  • Saturday: Leftovers, fruit

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

8/1/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgWOO- 17 more days until school starts! Not that I’m counting, but the big kid yesterday was lamenting that it was *still* summer vacation and that we wanted to go back to school.

For the most part, summer lunch distribution is over, and we’re using up coupons and other freebies to stretch our end-of-summer frivolity.

There are a few events that we are going to this week, including this one.

I went to the grocery store on Friday and stocked up on snacks, and we also did a big Costco Trip to stock up on some staples that we were running low on (and a rotisserie chicken, because, YUM).

And I’ve been getting a lot of really great freebies from Social Nature lately too. It’s fun to try new foods.

We are skipping our CSA box this week, we’ve still got a lot left from last week.

Veggies and fruit are delivered by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

I meal prepped over the weekend and got lots of veggies roasted, rice for lunches, and the rotisserie chicken broken down. I may be making some soup this week too.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I have made my own and you can find them for sale here on my Etsy Store.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: I have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags. The kids are digging leftovers from dinner, or quesadillas.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Chef Salad (lettuce, spinach, bacon, hardboiled eggs, carrots, corn, leftover roasted veggies)
  • Monday: Chicken Arabiatta, chopped salad, garlic bread
  • Tuesday:  Breakfast for dinner (Pancakes, eggs, fruit)
  • Wednesday:  Nugget night: Nuggets, crackers, cheese, fruit
  • Thursday: Impossible Burger taco salad
  • Friday:  Takeout Night
  • Saturday: Leftovers, fruit

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

7/26/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis week we are planning some fun activities to get us out of the house: Going to the zoo, meeting up with some friends to play and have lunch.

The kids have been digging the free school lunches- It’s a great way to encourage them to try new foods. That’s great because the price of groceries has gone up exponentially over the past few months. We’ve been eating less meat to save money, and I’m leaning more on stores that have good deals like Grocery Outlet, and using my cashback apps like Fetch Rewards. I’ve been cashing out Fetch rewards for Target Gift Cards. I’ve been combining the Target Gift Cards with grocery sales and deals in the Target app, and picking up via curbside pick up. It’s a great option if you’ve got kids and you’ve got a busy summer.

And I’ve been getting a lot of really great freebies from Social Nature lately too. It’s fun to try new foods.

The CSA Box arrives in a few hours, but they send an email over a few days before with a sneak peek of what’s going into the box. This helps me meal plan for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

I cleaned out the fridge last night and that really helped me figure out what to plan for the week. I’m trying to use up what we’ve got. I need to make a small trip to the store to get more milk, bread, and a few other things for our snack bag.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I have made my own and you can find them for sale here on my Etsy Store.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: We pick up free school lunches during the summer for the kids, I also have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Leftovers (We had so many random leftovers)
  • Monday: Pasta, Roasted Veggies, Salad
  • Tuesday:  Fritatta, Fruit Salad, Toast
  • Wednesday:  Nugget night: Nuggets, crackers, cheese, fruit
  • Thursday: Bean, Rice, and Cheese Burritos, Roasted veggies
  • Friday:  Takeout Night
  • Saturday: Leftovers, fruit, salad

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

Recipe: Crispy Onion Chicken

Abby H.

This is a delicious, easy recipe. And kids love it too!

Crispy Onion Chicken

Ingredients:

  • 1 lb boneless, skinless chicken (your choice, I like breasts or thighs)
  • 2 cups French Fried Onions, crushed
  • 2 T. flour
  • dash freshly ground pepper
  • 1/2 cup butter, melted (You can use coconut oil or margarine if you are dairy free)

 

Directions:

  1. Place onions in a Ziploc bag and crush onions with a rolling pin (or a bottle of wine, whichever is handy)
  2. Pour crushed onions, flour, and pepper in a flat dish, mix thoroughly.
  3. Dip each piece of chicken in melted butter, and rolleach buttery piece in onion/flour mixture.
  4. Place each piece in a greased baking dish and bake at 350 degrees for 20-25 minutes, or until chicken is cooked throughout.

I like to serve these with mashed potatoes, and a green salad (I really like this one).

 

Family Recipe: Chicken Fajitas Soup!

Abby H.

This Recipe is easy and tasty.

Ingredients:

  • 1 t. avocado oil
  • 2 bell peppers, diced
  • 1 onion, diced
  • 2 ribs of celery, diced
  • 2 carrots peeled and diced
  • 2 cloves garlic, diced.
  • 1 lb. cooked chicken, cut into bite size pieces (leftover rotisserie chicken is great for this)
  • 8 cups chicken stock
  • 1 can diced tomatoes (about 14.5 ounces)
  • 1 can pinto beans, rinsed and drained (about 14.5 ounces)
  • 1 packet fajitas seasoning
  • 1 bay leaf
  • 1/2 c. uncooked rice

Toppings: Crispy Jalepenos, cheddar cheese, avocado

Directions:

  1. In a large stockpot, saute onions in oil until translucent.
  2. Add garlic, stirring often. Cook until fragrant (about 5 minutes).
  3. Add in peppers, celery, carrots, and can of tomatoes. Cook over medium until celery is tender (about 10 minutes).
  4. Add remaining ingredients and cook over low, stirring occasionally for 30-45 minutes, or until rice is cooked.

This recipes serves 8-10. It freezes well.

Substitutions/tips:

  • This can be made with beef instead using cooked chopped beef and beef stock in place of chicken.
  • Or make it vegetarian omitting meat and substituting veggie stock.
  • If you have an abundance of fresh tomatoes, substitute 5 tomatoes (peeled and chopped) in place of the can of tomatoes.

7/11/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgThis week the big kid and I will start going to the gym in the afternoon with my dad. We all need to work off our quarantine chub and strengthen our bodies again.

I’m hoping this week will be more chill, last week was NUTS. I need some time to process and get stuff finished from last week.

The kids have been digging the free school lunches- It’s a great way to encourage them to try new foods. That’s great because the price of groceries has gone up exponentially over the past few months. We’ve been eating less meat to save money, and I’m leaning more on stores that have good deals like Grocery Outlet, and using my cashback apps like Fetch Rewards. I’ve been cashing out Fetch rewards for Target Gift Cards. I’ve been combining the Target Gift Cards with grocery sales and deals in the Target app, and picking up via curbside pick up. It’s a great option if you’ve got kids and you’ve got a busy summer.

And I’ve been getting a lot of really great freebies from Social Nature lately too. It’s fun to try new foods.

The CSA Box arrives tomorrow AM, but they send an email over a few days before with a sneak peek of what’s going into the box. This helps me meal plan for the week.

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

I did a little bit of meal prep today: I made a batch of homemade applesauce. It’s been too hot to bake- I may make some drop cookies tomorrow. I also cleaned out the fridge today.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I have made my own and you can find them for sale here om my Etsy Store.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: We pick up free school lunches during the summer for the kids, I also have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Chicken Fajitas Soup (I’ll post a recipe this week)
  • Monday: Breakfast for Dinner (pancakes, bacon, eggs, and fruit salad)
  • Tuesday:  Steak with caramelized onions and red wine pan sauce, baked potatoes, roasted vegetables
  • Wednesday:  Nugget night: Nuggets, crackers, cheese, fruit
  • Thursday:  Chef Salad, Garlic Bread
  • Friday:  Takeout Night
  • Saturday: Leftovers, fruit, salad

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?

Copycat Recipe: Souplantation Cheesy Garlic Foccacia Bread

Abby H.
It’s so good, it practically evaporates.

When my big kid found out that Souplantation (or Sweet Tomatoes, depending on where you live up) had closed permanently due to the pandemic, he cried.

When you have food texture aversions, you rely a lot on your favorite standby foods and restaurants. I was on a mission to try and recreate one of his Souplantation favorites, which was the Cheesy Garlic Focaccia Bread.

I started with my pizza dough base (the recipe can be found here). And here’s where it gets crazy (and by crazy I mean this is not super healthy, so don’t eat it daily). The remaining ingredients are:

  • 1/2 cup melted butter (that’s 1 stick)
  • 2T. granulated garlic
  • 1t. of each of the following: dried rosemary, dried tarragon, dried oregano, dried basil
  • 2cups+ Italian cheese

Directions:

  1. Make dough as directed here. I only let it rise once for this recipe.
  2. While dough rises, combine melted butter, garlic, and herbs. Set aside.
  3. Once the dough is down rising, turn the dough out onto a floured surface, and knead for about 5 minutes, until smooth and elastic.
  4. Separate dough into two pieces and roll out to fit onto your pizza pan (I use a cookie sheet that is covered in tin foil and sprayed with spray release).
  5. Spread half of the herbed butter onto the dough, top with cheese. Repeat for the other half of the dough.
  6. If there is any butter left, drizzle it over the bread.
  7. Bake at 450 degrees for 11-14 minutes.
  8. Remove from the baking sheet and slice into long skinny pieces to mimic the Souplantation feel.
The garlicky, herby, buttery goodness….
Cheese and more buttery goodness. Into the oven it does!

7/5/2021 Weekly Meal Plan

Abby H.

0a5e9dab796cea8a07eabe4eb4795b9e.jpgYesterday we saw family and friends we haven’t seen in over a year. There were lots of hugs and the kids played (and shot archery). There was a lot of good food, and homemade cider. Today is a holiday here in the US. It’s the observance of Independence Day, so there are a lot of places that are closed (including banks and post offices).

The kids have been digging the free school lunches- It’s a great way to encourage them to try new foods. That’s great because the price of groceries has gone up exponentially over the past few months. We’ve been eating less meat to save money, and I’m leaning more on stores that have good deals like Grocery Outlet, and using my cashback apps like Fetch Rewards. I’ve been cashing out Fetch rewards for Target Gift Cards. I’ve been combining the Target Gift Cards with grocery sales and deals in the Target app, and picking up via curbside pick up. It’s a great option if you’ve got kids and you’ve got a busy summer.

And I’ve been getting a lot of really great freebies from Social Nature lately too. It’s fun to try new foods.

We usually get a CSA box on Mondays, but I am skipping this week. We still have a lot of veggies and fruit from last week, and I’ll be using the fruit up this week in a fruit salad, and the veggies will be in our Chef Salad, and the pasta bake (which I’ll be posting a recipe of later this week).

Veggies and fruit are delivered each Monday by Yasukochi Family Farms CSA. For $25, it’s a great deal. I don’t have to pick anything, go to the store, or carry it upstairs. I can’t go to the store and get the same amount we get weekly for $25. Seriously. It’s a deal. I spend about an hour on Monday afternoon cleaning and prepping veggies for the rest of the week.

I’m doing some meal prep today: A batch of cookies, roasting veggies, and cooking bacon in the oven.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done (I try to update it after every shopping trip), so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for a kitchen inventory printable, I have made my own and I’ll be posting them for sale in my Etsy Store later this week.

I only post our dinner plans for the week, because our other meals are usually the same each day.

Breakfast: Coffee with 1/2 and 1/2  for me, and pancakes or something along those lines for the kids.  The kids are nuts about pancakes. The Big Kid has been on a protein shake kick in the AM.

Lunch: We pick up free school lunches during the summer for the kids, I also have a plastic tote in the cupboard full of self-serve snacks. I buy treats and snacks in bulk and fill up snack-sized zip-top bags.

Dinner: Usually, I do a crockpot meal on Mondays, but now that we are home all the time, we’ve been having an odd combination of fully home-cooked, scratch meals, and frozen entrees and veggies. I have been posting our meal plans on Instagram too- As well as pics of stuff we are doing to keep busy.

  • Sunday: Family BBQ/potluck dinner.
  • Monday: Chef Salad (We’ve got a lot of salad fixings to eat up)
  • Tuesday:  Breakfast for Dinner (Waffles, bacon, eggs, and fruit salad)
  • Wednesday:  Nugget night: Nuggets, crackers, cheese, fruit
  • Thursday:  Baked Pasta- I’ll be posting the recipe later this week.
  • Friday:  Takeout Night
  • Saturday: Leftovers, fruit, salad

Please stay safe you guys!

Talk Back: What are you cooking for dinner this week?