I'm sorry for going silent for a few weeks. I've been uber busy.
We went tent camping in Ellijay and visited Hillcrest Orchards. The kids had a blast!
Then I had my first huge wedding cake and it turned out lovely. And it tasted delicious!
Since then we've had hospitality with some old friends, lunch out with family, the little kids spent the night away from home, we celebrated our 14th wedding anniversary, we've been battling the crud and I'm in the process of hiring for another baking assistant. Phew! Oh and I'm still trying to finish up my month of auxiliary pioneering.
For hospitality, I made mashed sweet potatoes and white potatoes. It's really yummy and a great way to get your family used to eating the more healthy sweet potato. I had some leftovers, so I'm going to use them this week to make Salmon Cakes. LOVE these! The weather has turned colder so you know that means SOUP weather!
Here's the plan (I always think about Proverbs 19:21 when I type "plan".)
Monday: Salmon Cakes, broccoli, green beans, black eyed peas
Tuesday: Mung Bean Soup (finally going to try this)
Wednesday: Quiche with salad and fruit
Thursday: Crock Pot Dump Chicken (it's sort of a surprise since I can't read what I wrote on the bag.) Rice and Veggie
Friday: Rotisserie Chicken, mashed potatoes and peas and carrots
Saturday: Going to a gathering and taking cupcakes: chocolate, banana and red velvet, my personal favorites.
Sunday: Leftover chicken from the rotisserie chicken on Friday night and turning it into these babies Crescent Chicken. with broccoli and collards.
Lunches: turkey sandwiches, leftovers, fruit, yogurt tubes; black bean and rice stir fry with salsa and cheese
Breakfasts: egg white scramble with cheese and blueberry almond milk smoothie; peanut butter and banana with apple and nuts, Pumpkin Spiced Granola with almond milk
Snacks: Pumpkin Oatmeal Breakfast Cookies, Oatmeal Fruit Bars
Have a great week! Stay warm!