|Brussel sprout leaves — I choose those that are about 3 to 4 inches in diameter. I shred them horizontally before cooking.|
homemade pepperoni pizza, sautéed immature summer squash, winter squash and pumpkins with garlic and onion, tossed garden salad, chocolates
chicken in gravy, baked garden potatoes, coleslaw, carrot sticks, fig spice cake
refried beans & salsa, homemade flour tortillas, steamed carrots, sautéed Swiss chard, fig spice cake
tuna noodle casserole, tossed garden salad (lettuce, spinach, beet greens, kale, lentil sprouts), banana bread
baked potatoes topped with kale in cheese sauce and bacon bits, curried peanut, sprouts and cabbage salad, carrot-raisin muffins
meatloaf, mashed potatoes and gravy, carrot-raisin salad, sautéed Brussels sprout leaves
kale, onion, and cheese quiche, rice and leftover gravy, canned green beans
Breakfasts included scratch waffles, toast, homemade granola, cream of wheat-type hot cereal, homemade yogurt, frozen blackberries, frozen plums, fresh tomatoes, milk, coffee and tea.
Lunches incorporated spicy bean spread, peanut butter, yogurt, cheese, eggs, bread, crackers, potatoes, celery, cabbage, carrots, frozen berries and plums, fresh tomatoes, lentil sprouts, raisins, sunflower seeds, peanuts, and dinner leftovers. My husband likes to make pan-fried potatoes and eggs for himself, while my lunches often include various leftovers from my previous night”s dinners along with some fresh produce. My daughters both love smoothies, salads, fresh vegetables, raisins, nuts and cheese.
Snacks were any of the above plus stove-popped popcorn, black licorice (I bought a tub of black licorice for the month of October), baked goodies like banana bread and carrot muffins. Also, 1 daughter bought some fun-size candy bars for the family. Those went too fast to think about.
Our meals were fairly simple, but very tasty. One of my favorite dinners this week was Tuesday’s baked potatoes with kale, cheese sauce and bacon bits. This is a meal we’ve made every fall for the last 25 years and always happily returned to.
As you can see, we’re about finished with the summer garden produce, using remnants such as immature zucchini and other squashes as a vegetable on Friday night. Those plants are now finished for the year. Our fall garden is in full swing. We’ve been harvesting lots of greens and using those delicious potatoes that I dug several weeks ago. I hope to get another few weeks out of our fall deck garden, weather permitting. At that point, we’ll turn to produce that we preserved as well as commercial produce.
What was on your menu this past week? Any special fall meals that you enjoyed? Do you ever make baked potatoes as the main dish with toppings? I hope all your meals were tasty and easy on your budget this past week.