Meals this Week

This week, I will attempt to sketch out all of our meals. Keep in mind however, that lunch and snacks are far more flexible than dinner.

Saturday

• Breakfast: cereal
• Lunch: Beer-poached chicken, roasted squash, bean salad
• Dinner: Ravioli with Butternut Squash Filling*

Sunday

• Brunch: pancakes and sausage (mr warillever)
• Dinner: egg rolls (prepackaged), rice, mixed veggies

Monday

• Breakfast: yogurt, toast**
• Lunch: Chicken soup [read Stone Soup]
  
• Dinner: Meatball calzones, Collard Greens (Glory Foods)

Tuesday

• Breakfast: yogurt with mix-ins (wheat germ, nuts....)
• Lunch: Chicken soup with rice [read Chicken Soup with Rice]
• Dinner: Kitchen-Sink-Fritatta -- eggs with any perishable foods mixed in, rice

Wednesday

• Breakfast: cereal
• Lunch: PBJ on honey wheat (on the road)
• Dinner: at Grandmas
  

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* Our new recipe this week is "Ravioli with Butternut Squash Filling." The recipe is from Martha Stewart's Cooking School. Don't worry, I didn't go all-Martha on you. Although the filling was prepared according to the recipe, I used wonton-wrappers instead of homemade pasta. I served it with a mixture of olive oil and melted butter and sage.

** I made a loaf of Spelt-and-Oat bread according to the recipe Jenny suggested. Delicious! Boiling the oats resulted in a very moist loaf. The spelt is very mild, and does not have the nutty whole-grain taste. If I made this recipe again I would reduce the amount of molasses, but would otherwise highly recomend it.