Making Homemade Uncrustables for the freezer last week
I can’t even begin to express how excited I am that it finally is starting to feel like autumn around here. We’ve had our windows open in the morning and evenings (and sometimes in the afternoons!) for the past few days and it just feels amazing–especially after weeks of triple-digit temperatures.
I’ve been itching to bake more, so even though we have a fairly busy week ahead, I’m going to fit in at least a little bit of baking to celebrate cooler temperatures and the coming of Fall.
Here’s our menu plan:
Pick-Me-Up Smoothies, toasted bagels
Pumpkin Pancakes, scrambled eggs
Blueberry Muffins, fried eggs, fruit
Orange Cream Smoothies, cinnamon raisin toast, scrambled eggs
Breakfast at hotel x 2
Salad with baked chicken and Homemade Croutons
Homemade Uncrustables, carrots, peaches
Egg Salad Sandwiches, nectarines
Alphabet Soup, Honey Rolls
Cheese Ravioli, frozen peas, peaches
Dinner with extended family
Hamburgers, Au Gratin Potatoes, salad, cantaloupe
Macaroni and Beef with Cheese, frozen vegetables, fruit salad, Honey Rolls
Grilled Gyros (I’m substituting lamb instead of the beef), fruit
Lasagna Casserole, Bread Machine Buttery Rolls, frozen veggies, fruit salad
Dinner at wedding
Freezer Cooking in an Hour
What’s on your menu this week? Share details and/or your link to your menu plan in the comments.
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