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We’re working our way through some frozen leftover this week, so unfortunately, we won’t be trying any new recipes.
Breakfast
Cold cereal or Oatmeal with Ground Flaxseed, Raw Honey, Raisins, and Cinnamon
Lunch/Dinner
Minestrone Soup and Homemade Rolls
Squash, Chickpea, and Red Lentil Stew and Homemade Rolls
Penne Pasta with Sun-Dried Tomato and Pumpkin Seed Pesto
Rice and Bean Burritos
ALTs on Spelt Bread
Breakfast for Dinner-French Toast and Fresh Fruit
Homemade Pizza
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Hi Jillian, nice to see you enjoying that sun-dried tomato pesto! I’ll be curious to hear how that slow-cooker red lentil stew comes out for you. Hoping to try that myself. Have a great week!
Cassie, I LOVE that pesto! I love that I can double or triple your recipe and then freeze it to use later.
I actually made that slow-cooker stew last week. It came out pretty well considering:
1. I can’t afford saffron.
2. My ginger was moldy and therefore omitted.
3. I forgot to add the peanuts.
4. …and the lime juice.
In other words, my opinion probably doesn’t count for much regarding that stew.
(Oh-and I had to cook it stove-top b/c I thought my crockpot was broken. Turns out 4 of the outlets in my kitchen are blown!)
That’s very nice to hear you find the pesto so useful. We like to use it to lightly brush onto veggies when grilling too.
I had to laugh about the slow-cooker recipe. Isn’t that just the way life goes sometimes? You obviously managed well and got a wonderful, healthful meal on the table for your family – and that’s what it’s all about.