The weather has finally cooled off and I am turning my creative juices to baking. I will continue putting up vegetables since I was able to protect my garden from the nights of freezing temperatures last week. This week’s dinner menu is simple so I don’t have to work too hard to prepare dinner after baking and canning this week.
Tuesday – Use the chicken bones to make broth in a slow cooker. Use some of the leftovers chicken to make Chicken Noodle Casserole. Serve it with a garden salad.
Wednesday – Use leftover chicken to make Orange Spinach Salad with Orange Mustard Vinaigrette
Friday – Attending a dinner party
Sunday – Use leftover taco meat and black beans to make Taco Salad
What are you planning this week?