Menu 3

Boy, making all of this food from scratch is time consuming, yet very fulfilling. Today was such a busy day. I got up very early and was able to get breakfast, lunch and dinner into the crockpot by 8:30. That really felt rewarding!

Breakfast

• Pumpkin Muffins
• Scrambled Eggs (I get fresh eggs weekly from a piano student who has chickens)
• Canned Fruit

Lunch

• Pesto Pasta Salad
• Juice
• Zucchini Bread

You can find the recipe on the right under Pesto

Dinner

• Vegetable Enchilada Casserole
• Tomatoes (from the garden)
• Shredded Lettuce (from the garden)
• Apple Juice

Vegetable Enchilada Casserole

• 2 Cans diced tomatoes
• 1 3/4 cup prepared salsa
• 1/4 Cup ketchup
• 4 Cups cooked black beans
• 2 Cans corn, drained
• 1 Can green chili
• 2 Teaspoons ground cumin
• 1/2 Teaspoon garlic powder
• 1 Can olives
• 2 Cups grated cheddar cheese
• 18 corn tortillas

(I keep cheese and corn tortillas in the freezer as part of my 3 month supply)

Combine the first 9 ingredients in a bowl. Mix thoroughly.

Pour about 1/3 of the mixture into the bottom of a crock pot on low heat. Spread evenly and top with 6 tortillas cut into wedges. Sprinkle with cheese. Repeat with two more layers. Cook about 5 hours.

Serve warm.