Mornin’, mornin’, everyone! I don’t know what’s wrong with me, but I have completely forgotten to buy peaches from the Farmers’ Market this summer and can them so we can eat peaches during the winter. {shakes her head in disbelief}
Last summer, I canned enough green beans, tomatoes, and peaches to last us until now. Now school has started back, and I don’t know how in the world I will manage to can. But I’m just going to have to, because it was soooo worth it. I’m picturing a phone call in the near future to my mom and sister begging them for help!
But as I recover from this morning’s revelation, here’s what’s cooking this week. Please note that most of the recipes I feature in my menu plans are new recipes that I am just trying for the first time. You can see past menu plans here.
Homemade yogurt (I use coconut extract instead of vanilla) with bread/muffins from freezer
LUNCHES
Leftovers
Church lunch: Crock Pot Turkey
DINNERS
Ranch Chicken & Bacon Pasta Salad
Herb Roasted Chicken
Beefy Corn and Black Bean Chili
Cola Roast a la Myron
Peachy Crock Pot Chicken
Helen’s Crock Pot Vegetable Soup
Leftovers/Dinner Out
(We have plenty of frozen/canned veggies, boxed potatoes, etc., for sides.)
SNACKS/TREATS
Yogurt
Cheese/Crackers
Jello
Pudding
Fruit
Granola bars
For more menu ideas, check out I’m an Organizing Junkie.
