Breakfasts—egg dishes, soaked oatmeal, cereals
Lunches—snack lunches, leftovers, soups, and sandwiches
Suppers
Monday—Vegetable meal from the garden: sweet potatoes, fried eggplant, green beans, okra and tomatoes, cilantro rice, sautéed pears for dessert
Tuesday—One Skillet Dinner and carrot sticks
Wednesday—preparing food for the children’s program at church, and we’ll eat there
Thursday—Chicken Scaloppini, Rosemary Roasted Potatoes, Patty Pan Squash
Friday—Sausage, zucchini, beans
Saturday—Venison Tenderloin, Roasted Butternut Squash, and another vegetable
Sunday—Soup from the freezer (either borsht, veggie, or potato and kale)
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