Menu 5

My kids think that I am absolutely crazy to blog my menus and even crazier that I take pictures of our food. Who knows, maybe I am. My intent is to help others and hopefully spark an interest in food storage by showing how easy, versatile and delicious it can be to use on a daily basis.

Today was a little crazy with errands and babysitting so the only picture is the finished product.

Breakfast

• Apple Cinnamon Creamy Oatmeal
• Milk
  

Lunch

• Chili Rice and Beans
• Flour Tortilla
• Salsa
• Canned Fruit

Dinner

• Spaghetti w/Garden Fresh Marinara Sauce
• Broccoli
• Salad
• French Bread
  
  

GARDEN FRESH MARINARA SAUCE

In a large pot:

• Heat 1/2 cup extra-virgin olive oil

Add and saute until translucent:

• 2 Small onions, chopped
• 2 Cloves of garlic, minced

Add and cook until vegetables are soft:

• 2 Celery stalks, chopped
• 1 Large bell pepper, chopped
• 1 Medium zucchini, chopped
• 2 Carrots, peeled and finely chopped
• 1 Teaspoon salt
• 1/2 Teaspoon pepper
• 1 Tablespoon fresh chopped basil

Stir in:

• 2 (28 oz) cans crushed tomatoes
• 1 Tablespoon sugar

Simmer uncovered over low heat until the sauce thickens. It will take approximately 1 hour.

I usually double the recipe and freeze half of it after it has cooled completely in 2 or 3 cup portions. It will last up to three months in the freezer.

The chunkier the better.

After I served dinner, I was able to freeze 9 cups of Marinara Sauce.