I need to finish those this week — the rest will be canned as “pie apples” — ready to use for cobblers, crisps and my yummy caramel apple pie. With canned apples running $3+ each at the store — I know each jar I make should save at least $2.50…it ads up fast!
After the apples, I am looking at canning pumpkin puree — I shared that idea HERE last week.
I am also starting my home made soups this week — Butternut Squash is on the list first with the AMAZING prices on it ($.50/# or less at the farm stands)! It’s a chicken broth base with a dash of sage — easy and yummy! I promise — I ‘ll share the recipe!
Breakfast will include:
– cold cereal
– Scrambled Eggs
– Crock Pot Oatmeal
– Fresh fruit (we have apples and mandarin oranges)
Tuesday – Fridge Clean Out
Wednesday – Meatless: Grilled Cheese with Tomato Soup
Thursday – Butternut Squash Soup with chicken salad sandwiches
Friday – Chef Salad (our version of it)
Saturday – Fend for themselves — I am scrapbooking with my gal pals!
Sunday – Grilled Steaks, Baked Acorn Squash, Green Beans