Breakfasts—boiled eggs, cheese toast, cereals, soaked oatmeal, and omelets
Lunches—sandwiches, leftovers, salads, soups, Annie’s mac and cheese
Suppers
Monday—One Skillet Dinner from the freezer for hubby and daughter while I’m at the food preservation class tonight
Tuesday—Lemon Pepper Chicken, with either sweet potatoes or some of the potatoes from our garden, green beans
Wednesday—Quesadillas with leftover chicken, black beans, and cheese. Sides of cilantro rice, squash, and salsa.
Thursday—Vegetable Soup and grilled cheese
Friday—Tuna Noodle Casserole and salad
Saturday—We’ll be eating the best chili and tamales you’ve ever tasted at the Raccoon Valley Bluegrass Festival. Our church, Faith UMC, will have a trailer selling chili, tamales, and coke products.
Sunday—Vegetable meal with foods from the garden and CSA basket.
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