Fall

The fall menu has a lot of soups, breads, and beans--true food storage meals. 

Fresh food from the fall garden (apples, lettuce, spinach, lemons, etc.) is added to food storage to make more well-rounded meals.

There are a few inexpensive cuts of meat that are on sale in the fall. If you are able to purchase them, turkeys and hams can go a long way, and if you buy several and put them in the freezer, you will have them to eat for winter as well.

There are also lots of desserts in this menu, reflecting the seasonal variety of fruits and nuts that a garden can bring. If you do not have these things in your garden, perhaps you can glean them from someone nearby who has extra.

 Week 1

	Breakfast	Lunch	Dinner	Snack
Monday	Fruit Salad Oatmeal	Spinach Salad with  Honey Mustard Dressing	French Onion Soup Baked Potatoes Baked Apples	Hot Chocolate Scones
Tuesday	Biscuits and Gravy	Chicken Quesadillas with Salsa and Sour Cream	Chicken Cacciatore Green Beans	Biscuits and Jelly
Wednesday	Crepes with Lemon Juice and Powdered Sugar	Leftover Chicken Cacciatore Green Salad	Honeybaked Ham Au Gratin Potatoes Spinach Salad Pumpkin Pie	Apples Cheddar Cheese
Thursday	Bagels Canned Peaches	Ham Sandwiches Apples Pickles	Chicken and Ham Crepes Swiss Chard Brownies	Bagels
Friday	Ham and Eggs Toast Citrus Fruit Salad	Chicken and Rice Soup Irish Soda Bread	Spaghetti Irish Soda Bread Green Beans	Chocolate Wafers
Saturday	Blueberry Muffins	Sweet Spring Salad	Butternut Squash Soup French Bread Herb Roasted Chicken Pear Tart	Blueberry Muffins
Sunday	Gingerbread Pancakes with Apples	Chicken Noodle Soup French Bread	Apricot Pot Roast over Egg Noodles Green Beans	Popcorn

Week 2

	Breakfast	Lunch	Dinner	Snack
Monday	Walnut Muffins Canned Mandarin Oranges  Hot Chocolate	Green Salad Macaroni and Cheese	Chicken DeVan Vanilla Pudding	Walnut Muffins Apples
Tuesday	Oatmeal Fruit Salad	Tuscan Tomato  Bread Soup Rosemary Olive Oil Bread	Sweet Spring Salad Rosemary Olive Oil Bread	Canned Pears
Wednesday	Fruit Salad Popovers	Leftover Tuscan Tomato Bread Soup Green Salad	Orange Roasted Chicken Swiss Chard Roasted Rosemary Potatoes Pumpkin Pie	Popovers
Thursday	Diced Fried Potatoes with Onions and Peppers Scrambled Eggs	Clam Chowder Apples	Carmelized Onion Tart Green Salad Baked Apples	Blackberry Popsicles
Friday	Oatmeal with Canned Peaches	Spinach Salad	Toasted Ravioli with Marinara Sauce Green Salad	Ginger Snaps
Saturday	Donuts	Summer Sausage, Cheese and Cracker Sandwiches	Pasta e Fagioli Rosemary Olive Oil Bread Green Salad	Pears
Sunday	Whole Wheat Waffles with Powdered Sugar	Leftover Pasta e Fagioli Rosemary Olive Oil Bread	Pot Roast with Potatoes, Onions and Carrots Rosemary Olive Oil Bread Green Beans Vanilla Pudding	Popcorn Popsicles

Week 3

Week 4

	Breakfast	Lunch	Dinner	Snack
Monday	Hard Boiled Eggs English Muffins Orange Juice	Chicken and Rice Soup	Empanadas Spanish Rice Vanilla Pudding	Oatmeal Cookies
Tuesday	Oatmeal with Apples and Raisins	Tomato Soup	Autumn Stew Pear Tart Cheese	Popcorn
Wednesday	Pancakes	Tacos	Foccacia Green Salad	Apples and Peanut Butter
Thursday	French Toast	Potato Soup	Ham Steak Green Beans Seasoned Noodles Beets Apple Dumplings	Toast with Pear Butter Cheddar Cheese
Friday	Crepes	Leftover Potato Soup	Chicken a la Crescent Green Beans	Apples
Saturday	Cinnamon Rolls Fruit Salad	Veggie Burgers on English Muffins	Apricot Curry Pork Roast Swiss Chard Buttered Noodles Canned Pears Pecan Pie	Popsicles
Sunday	Citrus Fruit Salad Waffles	Taco Soup	Chicken Fried Steak Swiss Chard Brown Sugar Carrots Mashed Potatoes	Popcorn