-Breakfast: Cinnamon Rolls (my last can! YAY!), cheese, fruit -Lunch: Sandwiches, organic pretzels -Dinner: Crock Pot Cowboy Beans, cornbread |
-Breakfast: Pancakes (from a previous day, in freezer), nuts, fruit -Lunch: Workshop in Elizabethton -Dinner: Whole Wheat Pizza (fundraiser), fruit |
-Breakfast: Rhubarb Muffins, nuts, fruit -Lunch and Dinner with Barry’s family |
-Breakfast: Leftover Rhubarb Muffins, nuts, fruit -Lunch: Leftover pizza, fruit -Dinner: Earth Fare Veggie Burgers, Cheddar Fried Squash |
-Breakfast: Bananas Foster Steel Cut Oats, yogurt -Lunch: Leftover Cowboy Beans -Dinner: Prairie Pork Chop Bake, veggies |
-Breakfast: Sourdough waffles, fruit, nuts -Lunch: Leftover Chops and Cowboy Beans, veggies -Dinner: South African Cheeza, pretzels, apples 4 slices Bacon 2 stalks Spring Onions 2 slices Brown Or Whole Wheat Bread 2 Tablespoons Tangy Mayonnaise 1 cup Sharp Cheddar Cheese, Grated Fry the bacon and cut up into little chunks. Cut the spring onion into little pieces (the green and the white parts). Lightly toast the bread. In a bowl, mix together the mayo, cheese, spring onions and chopped bacon. Place the toast on a baking tray and spread with Cheeza mix. Grill until mixture is golden and bubbly. Serve immediately. |
-Breakfast: Eggs, toast, fruit -Lunch: Vegetable soup, crackers (I will wing it with a recipe) -Dinner: Chicken Apple Salad, Crash Hot Potatoes |
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