Wednesday, November 30, 2016

December Menu

This month, as usual, is all about making use of what we have.  We're grateful to have the opportunity for several community meals this month through church, community, and family to stretch things further.  Our largest expense this month will be on baking items for Christmas goodies and gifting, but we're trying to simplify there too, so we'll try to keep things totally in check at our $100/month budget for groceries.

Breakfasts:  breakfast casserole with eggs and veggies, baked oatmeal with raisins and shredded carrots, winter squash muffins, lemon poppyseed muffins, cranberry oatmeal muffins, steel cut overnight oats with raisins, bagels and smoothies made with frozen fruit, hard boiled eggs and toast with jam or cinnamon sugar, banana oatmeal bars

Lunches:  leftovers, fresh fruit, peanut butter and banana/jelly sandwiches, smoothies

Dinners:  turkey enchiladas with shredded summer squash, salmon hash with leftover Thanksgiving dressing and fried eggs, lentil and sweet potato soup, gifted corn and salmon chowder, veggie stir fry with egg rolls, black bean chili with tomatoes, peppers, and onions from the freezer, crockpot lasagna soup, homemade pizza with sausage, pepperoni, and/or veggies and homemade sauce x 3, pesto pasta with tomato salad, mac and cheese with roasted veggies, tuna casserole with salad or roasted veggies

Holiday baking/gifting:  homemade winter spiced cocoa mix, candied chocolate popcorn with pecans, gingerbread house building, rosemary olive oil french bread

What are you up to in the kitchen this month?  I'd love to hear from you!

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