Menu Planning In Action!

This week was feast week and also our last class for the next two weeks so people can enjoy their spring breaks! For our feast class we are applying what we learned last week about meal planning. Don't remember meal planning? Check it out here!

This week we made 6 different recipes (salmon is not pictured below).

Since this week is menu planning in action we wanted to show how you can plan your meals to use all of the left over ingredients from one meal to create another meal. We were able to create six different recipes to feed 25 people all with $150. The best part is we had no left over ingredients! Everything was used in the other recipes.

This week we made:

• Gluten Free Corn Muffins
• Colorful Fruit Salad
• Butternut Squash Bibb Lettuce Salad with Avocado Dressing
• Vegetable Soup with Buffalo
• Mushroom Casserole
• Salmon with a Dry Rub

Click on any of the above to see the recipe on how to make it and as always feel free to ask questions or leave comments below!