Last week, I noticed we were getting low on home-canned beans. We've been eating a lot more of them lately and my "stash" is getting depleted. I find that in just a few short days, I can have enough canned beans in my pantry to last several months. The other thing I like about canning beans this time of year is that it warms up the house. Ahhh...bring it on....
Breakfast – Oatmeal w/ applesauce
Lunch – Tuna melts, raw veggies & fruit
Dinner – Salisbury steaks, brown rice, peas & carrots
Tuesday:
Breakfast – Fried eggs, applesauce bread Lunch – Lentil gratin, raw veggies & fruit
Dinner – White chicken chili, skillet cornbread, green salad Wednesday:
Breakfast – Cinnamon bread french toast Lunch – Leftovers
Dinner – Ham, creamy au gratin potatoes, cranberry sauce, green beans
Thursday:
Breakfast – Oatmeal w/ peaches Lunch - Sloppy joes, veggies & fruit Dinner - Mexican lasagna, brown rice, green salad
Friday:
Breakfast – Baked soaked oatmeal
Lunch – Leftovers
Dinner – Hamburgers, ranch potato wedges, green salad
Saturday:
Breakfast – Soaked whole wheat waffles with maple syrup and bacon Lunch – Cheese & apples Dinner – Pork chops, savory quinoa, steamed broccoli Sunday:
Breakfast – Soaked whole wheat pancakes with applesauce and maple syrup Lunch - Leftovers
Dinner – Meatloaf, garlic mashed potatoes, steamed carrots
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