- leftover pumpkin pancakes for breakfast
- leftover pizza for lunch
- taco salad for supper
I'll use the taco filling recipe from KerryAnn's TF MenuMailer as a guide this time...it looks really similar to what I usually do, except I typically use leftover rice rather than making fresh, and I always add beans. I think I'll add extra liver, though...we haven't had any in a while.
We've got to be at church early since I didn't have rehearsal Wednesday night, so hopefully we won't be too cranky to make it to the Co-op to pick up a few things before we head home for lunch. The Organic Valley butter has been on sale for $4.79/lb so I've been trying to stock up!! I also need swiss chard and some other kind of greens for sauteing; parsnips, carrots, and turnips; broccoli; onions; and lots of eggs. I'm pretty well stocked with everything else so should be fine without another grocery run for a couple of weeks. :)
Sunday night, I'll bake a couple of pumpkin pies for breakfasts this week. The kefir cheese is ready and is always yummy with the pies!
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