Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Menu Plan for the Week, Using Fresh Cranberries, and Price Matching at Wal-Mart?

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I bought a few groceries at the beginning of the week:  broccoli, pears, cantaloupe, spinach, cottage cheese, cucumber, raspberries, clementines, blackberries, and petite carrots. All but the cottage cheese and half the cranberries are gone already.  Time to go back to the store.  This is a good “problem” to have. I am so thankful for all the delicious variety of produce available.

dec 6 groceries

By the way, that cantaloupe was the sweetest we’ve eaten in a long time. That’s amazing to me, seeing as it’s December. We devoured that melon.

I came up with a fantastic Cranberry Almond Orange Bread recipe this weekend, which I’ll share with you during our 5th Annual Heavenly Homemakers Christmas Brunch. But regarding cranberries – I’m curious what you make with fresh cranberries? Leave a comment to let us know how you like to eat them and what you like to make with them. I’d love to hear your ideas.

You might remember the Orange Cranberry Scone recipe I shared two years ago. I rarely make this, but the Christmas season is definitely the perfect time to treat my family to this. :)

Orange Cranberry Scones

Here’s what our menu includes this week:

Breakfast

Lunch

Dinner

Fruits and Veggies (I serve 1-4 per meal)

  • Mixed Greens
  • Green Beans
  • Peas
  • Broccoli
  • Applesauce
  • The rest depends on what I get at the store – spinach, pears, apples, clementines, carrots…

Oh! And we have an Aldi in Lincoln now, so I’ve heard I can start price-matching at Walmart since it’s 50ish miles away. I’m excited to learn more about how this will work. Any expert price matchers out there with tips for me?!

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Menu Plan for the Week – and a Peek Into Our Thanksmas

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I hope you have had a wonderful holiday weekend! We had a great time with family in Kansas, bringing back Asa’s “new” 20-year-old car on our way home. So exciting for him!

Here’s a picture of my beautiful (quiet, well-put-together) family:

thanksmas 2014 3

Nice, huh? But God bless my sister-in-law for snapping the following picture on my phone as we were posing for the one you see above.

thanksmas 2014 2

If that’s not the real Coppinger family, I don’t know what is.
I had a nice giggle when I discovered that jewel on my phone. 

After individual family shots, we attempted to get 13 grandkids – ages 3-weeks to 17-years – all in one picture. I’ve decided that photos like this are so much better than perfectly posed shots.

thanksmas 2014 1

We had a great time together, you can bet on it. :)

Not a single one of us got up early to go Black Friday shopping. But here’s something fun to share:  When we got back to Nebraska, the weather had turned beautiful! Malachi and I took a walk to the dollar store to look for something I needed for a quick project. I didn’t find what I needed, but I did happen upon a 75% off clearance section. I grabbed a few potholders and dish rags, thinking they would be about 25¢ each after the discount. When they rang up, it turns out they were already discounted to around 30¢ each – then I got 75% off that price! I ran back and grabbed more, of course. My total for all you see below was less than $3.00 total. Amazing and fun!

groceries november 14 4

I didn’t get any steals when I made a produce run later, but hey – it’s food. Good food at that. :)

groceries november 14 5

I picked up mixed greens, avocados, sweet peppers,
oranges, carrots, pineapple, and mushrooms.

Since it was such a nice day on Saturday, and since we were hungry for lots of veggies, I put together a big pasta salad. It was so pretty, I had to take a picture. By the way, adding spinach to pasta salad works very, very well.

pasta salad

A cold front is moving back in, but a couple days of warm weather sure was a treat! Now we’ll be getting back to soups and hot drinks. I’m still loading us up with pumpkin. I have plenty, and all the recipes are delicious and healthy – so why not?

Here’s what our menu options will be this week:

Breakfast

Lunch

Dinner

Fruits and Veggies (I serve 1-4 with each meal)

  • Peas
  • Green Beans
  • Mixed Greens
  • Spinach
  • Broccoli
  • Carrots
  • Asparagus
  • Spaghetti Squash
  • Spicy Avocado Dip
  • Clementines
  • Fresh Pineapple
  • Pears
  • Apples
  • Applesauce
  • Sweet Peppers

notebook 2

Did you brave the crowds and go shopping on Friday? What’s your menu looking like this week?

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Menu Plan for the Week ~ Plus What I Accomplished Over the Weekend

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Here’s a little something worth noting:  Our work as homemakers and mothers is glorious, but rarely glamorous.  I spent some extra time online this weekend, researching new recipe ideas for the holidays. All of the pictures I came across were so pretty, the end result of the recipe was so perfect, and I almost started feeling overwhelmed with trying to keep up with the Joneses (or the Pinterest Queens as the case may be).

Then here I was, ready to post pictures of some of the very simple (but ever so helpful) tasks I got checked off my list this weekend so that I can try to better manage my wife/mom/school/work/ministries life next week. None of my pictures even look exciting, much less pretty or pin-worthy. And don’t look now, but I was so busy cooking and writing on Saturday, I never even made it upstairs to change out of my pajamas. Glamorous? Not even a little bit. Glorious? Absolutely.  I love the life God’s given me.

Rarely Glamorous, Always Glorious

Here are some snapshots of my not so glamorous, but absolutely glorious (or at least practical) weekend:

Friday afternoon I washed and poked three lovely squash our neighbors had grown in their garden and shared with us. Into the oven they went.

weekend work 1

Then, I pulled out the chicken carcasses I’d saved from last weekend and set them to boiling for broth. You’ve got to admit, a picture of chicken carcass floating in water is almost glamorous, yes?

weekend work 2

About 1.5 hours after I put the squash into the oven, I pulled them out, took out the seeds, scooped out the inside, and pureed it. I now have five 2-cup portions ready to use for upcoming baking projects. I use this squash in any recipe that calls for pumpkin. No one can tell the difference.

weekend work 3

Friday night after the broth was finished, I strained out the bones and cooked rice directly in the broth. I also threw tons of carrots and spinach into the pot. Once cooked, I stirred in chicken and other ingredients to make Creamy Chicken and Rice Casseroles. One went into the freezer for another time. The other went into the fridge for my family to eat this week.

weekend work 4

Saturday we ate leftovers all day (a perk to having only three people at home all weekend). I was barely in the kitchen at all except to make a quick batch of Chili and double recipe of Coconut Fudge Bars for this week.

weekend work 5

weekend work 6

Oh! And I finally finished the “Build Your Menu Planning Notebook” I’ve been working on for the past several months. I’ll be sharing all the details about this on Monday once I get it uploaded into my shop. You are going to love this new fun and helpful resource!

Build Your Menu Planning Notebook 350

Nothing about meal planning is particularly glamorous, but saving your family money and feeding them nourishing meals? It is glorious. I can’t tell you how much fun I had printing and putting together my own personal Menu  Planning Notebook! I got seriously giddy as I picked from all the pages and then built a notebook to suit my needs. Details soon!

notebook 2

Sunday night, about 30 youth and adults will be meeting at our house for High School Huddle. I’m making baked ham, green beans, fresh pineapple, relish tray (carrots, cucumbers, sweet peppers, and ranch dip), French bread (store-bought, yay me!) and butter, and oatmeal chocolate chip cookies.

As for this week’s menu, here’s what we’re look at eating:

Breakfast

Lunch

Dinner

Fruits and Veggies to Work With (I serve 1-4 with each meal)

  • Pears
  • Clementines
  • Fresh Pineapple
  • Peas
  • Green Beans
  • Applesauce
  • Apples
  • Mixed Greens and/or Spinach
  • Steamed Broccoli and Carrots
  • Raspberries
  • Home-Canned Peaches
  • Mini Sweet Peppers
  • Sliced Cucumbers
  • Cabbage (need to use this up – not sure what we’ll do with it yet)

Here’s to floating chicken carcasses, a simple pot of homemade chili, menu planning, and the glorious lives we can all be thankful for as homemakers!

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Menu Plan for the Week and What to do With Beets??

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You know how dads are supposed to “bring home the bacon?” Well this week, my husband brought home some beets and collard greens. That’s almost the same thing as bacon, right?

Matt’s been working over at a gentleman’s house, painting a shed. As he was leaving Friday, a neighbor handed him an arm full of awesome produce. Awesome – except for beets and collard greens are two veggies our family isn’t very fond of. We’re determined to find creative ways to eat them though as we know they are very good for us. That’s where you come in. A little beet and collard green help please??

After an internet search Friday night, I made smoothies with shredded beets, pineapple, orange juice, avocado, spinach, and strawberries. They were actually pretty tasty, and the beets made them beautiful. I’m not sure my family will go for another round of them though. Tell me what you do with beets and collard greens. :)

In other produce news, I loaded my cart at the store on Saturday so that I’d have plenty to work with for our meals this week. A lady at the check-out was like, “Wow, stocking up?” I’m so used to plowing through loads and loads of food each week, I forget what my cart-fulls must look like to others. I had to tell her, “Nope, I have teenage boys. This is all for just this week.” ;)

Sorry about the picture quality. The sun was shining on our kitchen table (yay sunshine!!), which caused a glare on my plastic containers. Below, if you could see beyond the glare, you would find:  Baby Spinach, Mixed Greens, Petite Carrots, Carrots, Cauliflower, Broccoli, Romaine Lettuce, Raspberries, Zucchini, Asparagus, Clementines, Cabbage, and Sweet Peppers.

groceries 2014

I’m excited that at least for right now, our Wal-Mart and another small local grocery store in town  are carrying more organic varieties of produce for very reasonable prices. Here are the meals we’ll be eating this week:

Sunday –  Matt teaches a college age Bible class on Sunday mornings, and I try to take home-baked goodies to share with the students. This week I’m taking Apple Crisp. We’re having company after church, so I’m making Chicken Noodle Soup, a plate of Carrots, Sweet Peppers, and Cucumbers, Olives, Dill Pickles, and Butterscotch Bars. Tonight there is a church fellowship, so I’m taking two Apple Pies. (Yes, we still have lots of apples at our house!)

The rest of the week, here’s what we’ll be working with:

Breakfast

Lunch

Dinner

Fruits and Veggie Sides and Snacks

  • Clementines
  • Apples
  • Raspberries
  • Cheesy Cauliflower Cakes (If you haven’t tried these yet, you should. Amazing!)
  • Sweet Potato Fries
  • Roasted Asparagus
  • Spaghetti Squash
  • Green Beans
  • Peas
  • Mixed Greens
  • Spinach
  • Stir fried broccoli, carrots, asparagus, and zucchini
  • Applesauce
  • Homemade Dill Pickles
  • Fresh Pineapple
  • Beets and Collard Greens, apparently  ;)
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Menu Plan for the Week ~ With a Fun Menu Planning Resource Announcement

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Last week’s new (to me) menu planning idea worked out pretty well! I loved the flexibility, knowing I could make anything on the list for any meal of the week.

The great thing about menu planning is that there are so many ways to go about getting yourself organized. One thing is for sure though – menu planning always saves money, time, and energy. This is why I talk about it so often here and share my menu plans with you.

Want to know a little secret? It’s about menu planning, and it’s different from anything we’ve offered here before.

We’re almost finished creating a really fun menu planning resource packet to add to our shop. It’s full of printables for you to pick and choose from. Then based on your needs and preferences, you build your own menu planning notebook. It’s a never ending resource of fun and organization. Who says menu planning can’t be FUN!?!?!?!

Coming early November…

Build Your Menu Planning Notebook 550x

That’s a sneak peek at the cover of the “Build Your Menu Planning Notebook” packet. More details to come as we finish it up and offer it for sale. I can’t wait to share more about what this is like. Watch for it soon!

In other news around the Coppinger household, we are still buried under apples. It’s a wonderful and tasty “problem” to have. :)  I made 17 more quarts of Applesauce this weekend. Then I mixed up 9 quarts worth of Apple Pie Filling. Instead of canning the filling, I froze it in bags. This girl, if you can believe it, is almost out of jars! That’s what happens when you are having a fantastic produce year!

apple work 2

I also made a big Apple Crisp for a Fall Festival at church Saturday night. Apples, apples everywhere!

apple work 1

Like last week, I’m listing meal ideas for the week according to the meal instead of scheduling them specifically for each day. I’ll mix and match depending on how much time I have each day. Here are our food lists for this week:

Breakfasts

Lunches

Dinners

Fruit and Veggie Side Dishes (I always serve 1-4 fruits and veggies with each meal)

 What’s on your menu plan this week? Praying your week is off to a great start!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Menu Plan for the Week, Plus the Best Way to Wash the Car

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I should never be surprised anymore when I see my kids doing something “the boy way.” Just last week, Matt sent one of our boys to scrub something off the side of our van. Here’s what I came across when I saw him doing the job:

washing the car

Why go to the trouble of walking all the way upstairs to get the real spray bottle when you can just use a water gun, right? Of course, this means it’s very easy to squirt unsuspecting brothers who happen to be walking by…

In other news, we had a wonderful houseful of company all weekend! We ate like kings and queens, visited like there’s no tomorrow, and while the guys golfed, the girls shopped. I love my boys so much, but when I have a chance to shop with females? Well, it is lovely.

Cheesy Cauliflower Cakes

Heya, have you tried this Cheesy Cauliflower Cakes recipe yet? If not, you really must. They taste like hashbrowns, only better. The pickiest of my kids love them. They are a fantastic way to eat cauliflower. (Actually, if you ask me, they are the only way to eat cauliflower.)

Without further ado, here is our menu plan for this week:

Sunday, October 12
Breakfast potluck at church – taking banana bread and apples
Leftovers from the weekend feasting
Grilled cheese, homemade tomato soup, pickles, olives, cucumbers with ranch

Monday, October 13
Blueberry coffee cake, applesauce
Barbecue beef and cheese hot pockets, pineapple mango smoothies with spinach tossed in, carrot sticks
Baked three cheese chicken pasta, tossed salad, asparagus

Tuesday, October 14
Pumpkin chocolate chip muffins, scrambled eggs, pears
Potato soup with ham, carrots and cucumbers with ranch, apples
Salmon patties, cheesy cauliflower cakes, steamed broccoli

Wednesday, October 15
Quick mix biscuits, sausage gravy, blueberries
Pizza boats, nectarines, sweet peppers
Taco potatoes with lettuce and tomatoes, fresh pineapple

Thursday, October 16
Quick mix pancakes with frozen berries tossed in
Taco corn fritters, tossed salad, pears
Turkey sausage and red bean stew, cornbread

Friday, October 17
Cinnamon swirl bread, peanut butter and apples
Sloppy cornbread muffins, peas, cucumbers and carrots
Homemade pizza, tossed salad, peaches

Saturday, October 18
Cream cheese pumpkin muffins, fried eggs, applesauce
Leftovers
Sweet pepper frittata, grapes, tossed salad

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Be sure to grab a bucket of Palm Shortening for 40% off with free shipping! Sunday is the final day the palm shortening is on sale. Details here.

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Menu Plan for the Week (I haven’t cooked for 2 days!)

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Pumpkin_Pecan_Pie_Squares

I’ll be making these Pumpkin Pecan Pie Squares over the weekend. So good!

You know how I love cooking, love grocery shopping, love all things food? This weekend, I got a break from all of it, and it was…great! Yep, as much as I love cooking for people, I do appreciate a break sometimes. How about that? ;)

What a fabulous weekend I’ve had! I’ll tell you all about it on Gratituesday, but wow am I refreshed. Matt held down the fort (doing all the cooking with the boys’ help) while I went to a conference. Then today, we had a potluck after church, for which I had prepared food ahead of time. Tonight, the teen Bible study is at someone else’s house, so I’ll just show up and eat. Nice!

Tomorrow, I’ll be cooking again, and I look forward to it. I plan to make another big batch of applesauce this week, plus we’re having a houseful of company over the weekend. Super fun!

Here’s what we’ll be eating:

Sunday, October 5
Zucchini carrot bread, pears
Church potluck: corn, honey glazed carrots, butterscotch bars
High School Huddle at friend’s house

Monday, October 6
Quick mix pancakes, applesauce
Bacon, egg, and avocado salad, pineapple
Black bean chicken nachos with lettuce and tomatoes, olives, blackberries

Tuesday, October 7
Snickerdoodle muffins, raspberries
Crustless pizza, pineapple mango smoothies, carrot sticks
Chicken pot pie, tossed salad

Wednesday, October 8
Apple crisp, cheese
Ham and cheese pasta salad including lots of veggies, pears
Chili, tossed salad, nectarines

Thursday, October 9
Pumpkin donuts (my attempt to adapt this recipe)
Lazy dogs, sweet potato fries, sliced cucumbers
Italian roast wraps with lettuce and tomatoes, green beans

Friday, October 10 (Houseful of company all day!)
Fruit pizza with blueberries, nectarines, raspberries, kiwi, and strawberries; sausage
Sandwiches, baby carrots, cucumbers, apples, pears, chips
Cheeseburger soup, veggie tray, pickles, olives, bread, cheese, summer sausage, crackers

Saturday, October 11
Bacon cheesy eggs, sweet potato streusel muffins, fruit plate
Leftovers
Italian cream cheese chicken, tossed salad, green beans

Hey, look what I’ll be sharing with you this week…
You will love this!

apple nachos 3

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Menu Plan For the Week ~ With Caramel Popcorn

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Now here’s something I haven’t made for several months:

Caramel Popcorn With No Corn Syrup!

Caramel Popcorn isn’t something I think of to make for a treat in the summertime. Now that it’s fall, it seems perfect. I’m making a huge batch to serve the teens tonight who are coming for Bible study. Easy, inexpensive, filling, and fun!

Speaking of something I don’t think to make very often…I rarely think to make breakfast for lunch or dinner. Why not? I have no idea. It’s easy, it’s inexpensive (usually), and it doesn’t take much time. I decided that today for our Sunday Dinner, we would have pancakes and bacon. No one will complain, I guarantee you that. :)  Do you have breakfast for dinner very often?

Sunday, September 28
Raspberry oatmeal bars, apples
Quick mix pancakes, bacon, scrambled eggs, pears
High school huddle – Tator tot casserole, tossed salad, carrots with ranch, caramel popcorn

Monday, September 29
Cinnamon swirl bread, fried eggs, clementines
Bean and cheese burritos, pineapple mango smoothies, sweet peppers, olives
Lamb chops, cream scalloped potatoes, tossed salad, green beans

Tuesday, September 30
Pumpkin pancakes, applesauce
Hamburger patties, cheesy cauliflower cakes, steamed broccoli, raspberries
Alfredo sauce with pasta, Italian chicken, tossed salad, roasted asparagus

Wednesday, October 1
Bacon cheese muffins, cantaloupe
Popcorn chicken, ranch potato wedges, peas, carrot sticks
Homemade tomato soup, grilled cheese sandwiches, green beans

Thursday, October 2
Scrambled cheesy eggs, strawberry smoothies
Spicy avocado dip with chips, sweet peppers, nectarine cream cups
Grilled barbeque chicken, honey glazed carrots, tossed salad, fried okra

Friday, October 3
Giant breakfast cookies, apples
Baked potatoes in the crock pot with ham, cheese, and broccoli; olives, cucumbers
Homemade pizza, tossed salad

Saturday, October 4
Crepes with blueberries and cream cheese filling
Leftovers
Lamburgers, homemade fries, carrot sticks, peas

Get free fall menu planners here and here. We’re working on designing new and different planners to use with different methods of menu planning. Watch for those later this week!

What’s on your menu this week?

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Menu Plan for the Week ~ Lots of Apples and Dip

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basket of apples

We are loving all the apples available to us right now! We are now completely stocked with homemade applesauce for this winter, plus we’re eating a lot of apples for snacks and with meals. One of our favorite ways to eat these apples is with Cream Cheese Fruit Dip. If you haven’t tried this recipe yet – do it. It’s amazing. My kids think it’s kind of like dipping your apple in cheesecake. :)

You’ll notice in my menu plan below that I am serving this dip twice today – once this morning for a college age Bible class Matt teaches at church; and again tonight for the teens who come to our home for Bible study and fellowship.

Cream Cheese Fruit Dip

Hope your week is full of blessing! Here’s what our menu looks like:

Sunday, September 21
Easy breakfast casserole, apples with cream cheese fruit dip
Lamb roast, potatoes, carrots, gravy, peas
High school huddle – Pizza boats, tossed salad, apples with cream cheese fruit dip

Monday, September 22
Dark chocolate almond granola, grapes
Taco salad, fresh pineapple
Sloppy joes on cornbread muffins, peas, apples

Tuesday, September 23
Scrambled eggs, turkey sausage, creamy orange cooler
Tuna salad on lettuce and tomatoes, strawberry ice cream, sweet peppers
Baked three cheese chicken pasta, tossed salad, green beans

Wednesday, September 24
Green machine milkshakes, honey cinnamon muffins, apples
Bacon, egg, and avocado salad, honey whole wheat toast
Chicken fried steak strips, mashed potatoes, gravy, green beans

Thursday, September 25
Grape nuts cereal, blueberries
Taco quesadillas, raspberry lemon cream cups, carrot sticks, olives
Easy noodle stir-fry with broccoli, zucchini, and carrots

Friday, September 26
Pancake and sausage muffins, applesauce
Easy cheesy bean dip with chips, fresh pineapple, sweet peppers
Chicken nuggets and french fries, carrot sticks, grapes

Saturday, September 27
Bacon cheesy eggs, raspberries
Leftovers
Italian cream cheese chicken, tossed salad, asparagus

Be sure to download our free new Fall Menu Planners here.

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Menu Plan for the Week ~ And A Little Bit About Our Past Few Days

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I hate to talk about the weather, but…

Is it cold at your house already? It’s been unseasonably cold the past few days here in Nebraska. Temps are supposed to creep up again, thankfully, but here it is mid-September and I’m already wearing wool socks. It’s a little early for that, but I’m kind of a cold weather wimp. ;)

We’re pulling in quite a bit from our garden since it’s been getting so cold at night. We probably won’t be getting many more fresh tomatoes (sniff). I chopped one up to go with a new recipe – Taco Dip. It was super, super easy and really delicious – two favorite qualities in a recipe at my house. Fresh pineapple (not from our garden, ha!) was a great side dish. And of course, I served a mountain of quesadillas too. We’re serious about our food.

taco dip

I’ve got a new Make-Ahead Lunch Box idea to share with you later this week. Below is a sneak preview. Simple and delicious. Full details coming in a few days!

taco quesadillas 1

One of the cold days last week, you would have found me wearing my wool socks…and drinking an iced coffee. Silly and counterproductive, I know. But the iced coffee was delicious, making the shivering episode completely worth it. I will say though, I stuck with hot coffee the rest of the week. I’m not completely crazy (just mostly).

strawsome

Here’s a look at our menu this week:

Sunday, September 14
Apple Crisp, cheese
Cheeseburger soup, tossed salad
Huddle – Sliced ham, macaroni salad, carrots and cucumbers with ranch, grapes, chocolate chip cookies

Monday, September 15
Fruit pizza with strawberries and kiwi
BLT wraps, peaches
Cheesy beef and rice, tossed salad, green beans

Tuesday, September 16
Scrambled eggs with cheese, creamy orange cooler
Grilled cheese, homemade tomato soup, carrots, sweet peppers
Salmon patties, sweet potato fries, peas, pears

Wednesday, September 17
Cream cheese pumpkin muffins, apples
Pasta salad bar, watermelon
Italian pasta bake, tossed salad, okra, green beans

Thursday, September 18
Cinnamon apple toast, fried eggs
Taco corn fritters, sweet peppers, olives, applesauce
Potato soup, sausage, carrot sticks, pears

Friday, September 19
Crepes with blueberries
Spanish rice, corn, sweet peppers, olives, peaches
Homemade pizza, tossed salad

Saturday, September 20
Scrambled eggs with ham and cheese, raspberries
Leftovers
One dish meat and potato casserole, tossed salad

Tell me a little about what you’ve done the past few days. Hope you had a good week!

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