Monday, August 11, 2014

Weekly Menu and Bountiful Basket

I have missed the last two Bountiful Baskets because I was out of town. I was so happy to get one this week. The above picture contains my regular basket plus the lunch box add-on pack. I also got a 8 lbs of strawberries as an add-on and most of them are in the dehydrator.

I sit down and make my meal plan as soon as I get home with my basket to make sure that nothing goes to waste. Here is my menu plan for this week using my produce:

***Lettuce Wraps and Egg Rolls (using the butter lettuce and one head of the cabbage).
***Baked chicken with a Lemon Caper sauce and Roasted Fennel (using the fennel)

Taco Salad (using the rest of the lettuce and tomatoes) topped with a Cilantro Lime dressing (using a couple of limes)

***Hot Ham and Cheese sandwiches with homemade potato chips (using 1 or 2 potatoes) and cole slaw (the other cabbage)

Spinach Artichoke Pizza

Cheese Burgers on the grill with potato salad (using the rest of the potatoes) and corn on the cob

Beef Stroganoff

I plan the main dishes and then add more veggies and side dishes when I am actually cooking based on my mood for the day!

Apples, plums, melon, grapes, oranges peaches and pears will be eaten with breakfasts or lunches.

Carrots, small tomatoes and snap peas will be eaten with lunches.

The rest of the limes will be zested and dried and then the juice used to make limeade.

The celery will be chopped and frozen to make soup stock.

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