-Breakfast: Fried Bologna and Egg Sandwiches, fruit -Lunch: Skillet Pizzas -Dinner at friends’ house |
-Breakfast: Pillsbury Cinnamon Rolls, fruit -Lunch: Eat at workshop brunch -Dinner: Italian Sausage Rigatoni, frozen veggies, garlic bread |
-Breakfast: Sausage, eggs, biscuits, and fruit -Lunch and Dinner at Barry’s parents’ house |
-Breakfast: Bran muffins (Jiffy Mix), fruit, nuts -Lunch: Italian Sausage Rigatoni leftovers -Dinner: Burrito Bowl with beans instead of meat, tortilla chips |
-Breakfast: Fried Bologna and Egg Sandwiches, fruit -Lunch: BBQ Pitas (frozen from last month), chips, fruit -Dinner: Chicken Bruschetta Pasta, frozen veggies, garlic toast |
-Breakfast: Amish Pancakes (gift from Damascus General Store), fruit, nuts -Lunch: Leftover Chicken Bruschetta Pasta -Dinner: Stuffed Pepper Casserole (recipe from Alisha Caudill), canned veggies 2-3 green peppers, chopped 1 ½ pounds ground beef 1 medium onion, chopped 1 ½ cups instant rice 2 tsp jalapeno peppers 2-3 teaspoons Texas Pete 1 15 ounce can tomato sauce 2 cups shredded cheddar cheese -Microwave pepper pieces until soft. Spray a 9×13 pan and place peppers in dish. Brown beef and onions in a large skillet. Drain. Mix remaining ingredients except cheese into meat mixture and pour over peppers. Top with cheese. Bake at 350 degrees for 30 minutes or until bubbly. |
-Breakfast: Amish pancakes, fruit, nuts -Lunch: Leftover Stuffed Pepper Casserole -Dinner: AuGratin Chicken Chowder, garlic bread |
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