Sunday, August 17, 2014

Menu Plan–August 17

Our menu highlight from last week went to these delicious wild rice stuffed peppers. They were a huge hit, and I think the filling would be equally tasty inside tomatoes. 

We also really enjoyed more yummy eats courtesy of our prolific zucchini plants!  This baked oatmeal is my favorite. 

School picks back up for me this week with some faculty development workshops my colleague and I are leading.  Here’s to the end of summer menu: 

Sunday – Brad & Abbie visit!
Zucchini Bread French Toast {new}
Mixed Roasted Veggies & Pasta
Dessert: Lemon Zucchini Bread
To do: Thaw chicken, make wild rice

Garlic Balsamic Crusted Chicken with Wild Rice Salad
To do: Prep veggies for spaghetti sauce

Crockpot Spaghetti Sauce and Pasta, Garlic Bread

Roasted Garden Veggie Lasagna

Zucchini, Carrot & Black Bean Quesadillas

Friday – Mike & Erin
Spaghetti Braid, Salad
To do: bake bread, bake chicken

Baked Cheddar Eggs and Potatoes {new}
Crockpot Lentil and Brown Rice Tacos {new}
Chicken Parmesan Wraps with Broccoli

School/Work Snacks
Whole Wheat Banana Zucchini Muffins {new}

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