Weekly Menu (9/1/13-9/7/13)

This week in our Bountiful Basket we got:

• zucchini
• romaine lettuce
• green bell peppers
• broccolette
• green chiles
• corn
• bananas
• cantaloupe
• peaches
• apple pears

Our kale, spinach, bell peppers, and eggplant are going strong in the garden, so we'll be using those as well. We also have carrots and celery.

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually applesauce, mandarin oranges, or bananas)
• milk

Sunday: 

• 1st breakfast (5am): nothing, I'm fasting as part of my religion
• 2nd breakfast (7am):  nothing
• morning snack (9am): nothing
• lunch (11am-12pm): nothing
• afternoon snack (3pm): nothing
• dinner (5-6pm):
• Grilled chicken
• roasted red potatoes
• corn on the cob (for the family)
• Green salad
• peach crisp (raspberry peach crisp if my raspberries are ripe enough)

Monday:

• 1st breakfast (5am): apple pear
• 2nd breakfast (7am): chile rellenos casserole (seriously, this has been my favorite breakfast lately)
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies, crackers (my family's new favorite cracker is this one), and hummus
• dinner (5-6pm): 
• hamburgers and hot dogs
• sliced cantaloupe
• green salad

Tuesday:

• 1st breakfast (5am): apple pear
• 2nd breakfast (7am): chile rellenos casserole
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): bell peppers and hummus
• dinner (5-6pm): 
• tacos with homemade tortillas
• cantaloupe
• green salad

Wednesday:

• 1st breakfast (5am): apple pear
• 2nd breakfast (7am): chile rellenos casserole
• morning snack (9am): celery sticks and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): bell peppers and hummus
• dinner:
• spaghetti
• sauteed zucchini
• green salad
• maybe breadsticks

Thursday: 

• 1st breakfast (5am): apple pear
• 2nd breakfast (7am): chile rellenos casserole
• morning snack (9am):  carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): bell peppers and hummus
• dinner: 
• honey oat pancakes
• bacon
• peaches

Friday:

• 1st breakfast (5am): sleeping in!  I have the day off of work. :)
• 2nd breakfast (7am): chile rellenos casserole
• morning snack (9am): medjool dates
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner:
• calzones or pizza
• green salad

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots or maybe fresh raspberries if they are ripe from my garden
• lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich bread, teff biscuits, or flour tortillas as my bread)
• afternoon snack (3pm): whatever fruit I have
• dinner: 
• potato chip chicken
• oven fries
• green salad

Chana Saag Aloo (using Kale)

Anyone who knows me, knows I love Indian food.  I love the warming, aromatic spices and how it changes a simple dish into an amazing dish.  One of my favorite Indian dishes is Saag.  I already have two saag dishes on the blog (here and here), so why a third?  Well, I have tons of kale in my garden right now, so this recipe uses fresh kale, instead of frozen spinach.  And I think this one is my favorite so far. :)

Chana Saag Aloo
3 tablespoons canola oil 
4 cloves garlic, minced
1/2 medium onion, finely diced 
1/2 teaspoon turmeric
3/4 teaspoon salt
1 1/4 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
4-5 cups a fresh kale, chopped and steamed (about 10oz)
1/2 cup canned coconut milk (or more depending on how thick you like your saag)
2 cups cubed potatoes, cooked and drained,
1 can chickpeas, rinsed and drained 

Directions
Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in spices and cook for a couple more minutes.  Add in the kale and stir well, cook for a couple of minutes.  Add in the coconut milk and heat on low for a few minutes, then place the mixture into a food processor or blender and blend until smooth, stir in the potatoes and chickpeas and serve over rice.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Whole Foods Friday, and Gluten Free Fridays.

Weekly Menu (8/25/13-8/31/13)

This week in our Bountiful Basket we got (which I share with my brother):

• spinach
• romaine lettuce
• green bell peppers
• bananas
• green chilis
• tomatoes
• corn
• peaches
• zucchini
• avocado
• carrots
• apple pears

Our kale, spinach, bell peppers, and eggplant are going strong in the garden, so we'll be using those as well. We also have potatoes, celery, apples, plums, and grapes.

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually applesauce, mandarin oranges, or bananas)
• milk

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  breakfast stuffed peppers
• morning snack (9am): carrots and almond butter
• lunch (11am-12pm): leftovers or a ham sandwich and lots of veggies
• afternoon snack (3pm): grapes
• dinner (5-6pm):
• Oven Fried Chicken (using GF breadcrumbs)
• mashed potatoes
• corn on the cob (for the family)
• sauteed veggies
• Green salad

Monday:

• 1st breakfast (5am): apple pear
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies, crackers (my family's new favorite cracker is this one), and hummus
• dinner (5-6pm): 
• chicken pot pie (I'm trying out the cream of chicken mix from Vivian's Live Again)
• green salad

Tuesday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): baked oatmeal
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): apples and peanut butter
• dinner (5-6pm): 
• pork tamales for the family
• chile rellenos casserole
• green salad

Wednesday:

• 1st breakfast (5am): grapes
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery sticks and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): medjool dates
• dinner:
• cauliflower alfredo (maybe topped with grilled chicken, maybe not)
• GF pasta
• green salad

Thursday: 

• 1st breakfast (5am): plum
• 2nd breakfast (7am): baked oatmeal
• morning snack (9am):  carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner: 
• waffles
• bacon
• peaches

Friday:

• 1st breakfast (5am): carrots
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): peach
• dinner:
• pigs in a blanket
• oven fries
• green salad

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich bread, teff biscuits, or flour tortillas as my bread)
• afternoon snack (3pm): whatever fruit I have
• dinner: 
• Calzones
• green salad

Pigs in a Blanket

So, my amazing pita bread recipe has turned into so much more.  A few weeks ago it became the base to my calzones and now we've used it to make pigs in a blanket.  This is an excellent and super easy kid friendly meal just in time for school.  It would make a great lunch or an after school snack.  And your kids can help you make it...my older son had a blast making these with me. :)

Pigs in a Blanket
1 1/4 cup warm water
1 tablespoon fast-rising yeast
1 tablespoon honey (or agave)
2 tablespoon olive oil
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
1/4-1/2 cup additional warm water
8 gluten free hot dogs
olive oil

Directions:
Preheat oven to 400F. In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 5 minutes to proof.

In a stand mixer, combine flour and salt.  Add in the yeast mixture and mix on low until combined.

Add in enough additional water to make the dough sticky but stay together as a ball.  This won't be the typical gluten-free bread dough which is a thick, sticky batter.  It's does actually resemble regular bread dough, but is quite a bit sticky. I added in just under 1/4 cup to get mine to the right consistency.

Once the consistency is right, mix it on high speed for 3-5 minutes.

Place the dough on parchment paper that has been sprinkled with GF flour. Divide the dough in half. Roll out each portion one at a time into a rectangle about 1/8"-1/4" thick.  With a sharp knife, slice the dough into eight equal pieces (the pieces should be approximately 2"x 6").  Repeat with the other remaining dough.

Cut each hot dog into half and slash each half lengthwise to allow the steam to escape while the pigs are cooking.  

Roll up the hot dogs tightly in the dough and press the outer edge against the hot dog to seal it. Brush the tops with olive oil (I forgot this with mine and they didn't brown as well, so if you want them to brown on top, brush with olive oil) and place the hot dogs on a grease baking sheet. Bake at 400F for 15-20 minutes. 

This recipe was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Whole Foods Friday, and Gluten Free Fridays.

Allergy Free Alaska's Gluten-Free Lunchbox Roundup: 40 Kid-Friendly & Allergy-Friendly Lunch Recipes

School is starting this week for us, how about you?  If you're needing some lunch and snack ideas, Megan at Allergy Free Alaska has compiled a great round up of 40 Kid-Friendly & Allergy-Friendly Lunch recipes (including 2 of mine).  Go check it out here.

And check out the rest of her site while you're at it...she's one of my very favorite bloggers. :)

Weekly Menu (8/18/13-8/24/13)

This week in our Bountiful Basket we got (which I share with my brother):

• pineapple
• plums
• bananas
• mango
• avocado
• tomatoes
• cucumber
• baby carrots
• romaine lettuce
• spinach
• green onions

We also got an Italian add on pack:

• herbs
• parsley
• zucchini
• yellow squash
• onions
• garlic
• mushrooms

Our kale, spinach, bell peppers, and eggplant are going strong in the garden, so we'll be using those as well. We also have potatoes, celery, and apples.

The kids are now both at day care for breakfast and lunch. School starts on Thursday, so starting Thursday lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually applesauce, mandarin oranges, or bananas)
• milk

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  green smoothie and toast topped with peanut butter
• morning snack (9am): carrots and almond butter
• lunch (11am-12pm): leftovers or a ham sandwich and lots of veggies
• afternoon snack (3pm): grapes
• dinner (5-6pm):
• Pot Roast with potatoes, celery, and carrots
• Green salad
• smoked eggplant (working on a recipe)
• rolls

Monday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies, crackers (my family's new favorite cracker is this one), and hummus
• dinner (5-6pm): 
• sloppy joes (using leftover roast)
• oven fries (both potato and zucchini)
• apple slices

Tuesday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): apples and peanut butter
• dinner (5-6pm): 
• tacos with homemade tortillas
• pineapple slices
• green salad

Wednesday:

• 1st breakfast (5am): grapes
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery sticks and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: (It's back to school night, cub scouts, and our GF meeting...so I know I won't be cooking)
• sandwiches 
• grapes
• carrot sticks
• chips

Thursday: 

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am):  carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner: 
• french toast
• bacon
• hashbrowns
• pineapple

Friday:

• 1st breakfast (5am): carrots
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner: (the hubs and I are going out, so this will just be for the boys)
• chicken nuggets
• carrot sticks
• apple slices

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich bread, teff biscuits, or flour tortillas as my bread)
• afternoon snack (3pm): whatever fruit I have
• dinner: 
• Calzones
• green salad

Blueberry Muffins

I've started my prep work for when school starts and my kids want quick breakfasts.  Muffins are a staple in our house, and I make several batches at a time and freeze them.  We can pull them out as needed and give them a quick zap in the microwave for a quick, but fantastic breakfast.  I finally got around to making a traditional blueberry muffin recipe, so here it is:

Blueberry Muffins
2 cups GF flour blend
1 tablespoon baking powder
1 teaspoon cinnamon (optional, you could also try nutmeg instead)
1/2 teaspoon salt
2 eggs
1 cup dairy-free milk
1/3 cup agave, honey, or other liquid sweetener
1/3 cup canola or grapeseed oil
1 teaspoon vanilla
2 cups fresh blueberries

Directions
Preheat oven to 375F and line or grease muffin tins.

In a mixing bowl, combine the flour, baking powder, cinnamon, and salt.  In a separate bowl stir together the eggs, milk, agave, and oil.  Stir the wet ingredients into the dry ingredients.  Fold in the blueberries.  Fill muffin cups and bake ato 375F for 20-25 minutes.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Foods Fridays, Allergy Friendly Lunchbox Love, and Gluten Free Fridays.

Weekly Menu (8/11/13-8/17/13)

This week in our Bountiful Basket we got (which I share with my brother):

• pineapple
• nectarines
• watermelon
• pears
• plums
• blueberries
• radishes
• butter lettuce
• tomatoes
• cucumber

We also got an Italian add on pack:

• herbs
• parsley
• zucchini
• yellow squash
• onions
• garlic
• mushrooms

And a juice pack add-on:

• carrots
• celery
• apples
• lemon
• lime
• ginger
• beet
• pineapple

Our kale, spinach, bell peppers, and eggplant are going strong in the garden, so we'll be using those as well. We have potatoes, hot peppers, a mango, and bananas.

The kids are now both at day care for breakfast and lunch.

Sunday: 

• 1st breakfast (5am): mango (sadly I'm working bright and early, so I can be home for church)
• 2nd breakfast (7am):  breakfast sandwich, using my teff biscuits
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers or a ham sandwich with teff biscuits and lots of veggies
• afternoon snack (3pm): plum
• dinner (5-6pm):
• Chicken and Eggplant Unparmesan (we use dry GF breadcrumbs now instead of cornflake crumbs)
• GF pasta
• carrot and zucchini noodles (I just use my vegetable peeler to make the 'noodles' and steam it for a minute)
• green salad

Monday:

• 1st breakfast (5am): nectarine
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies, crackers (my family's new favorite cracker is this one), and hummus
• dinner (5-6pm): 
• brat burgers with Udi's buns
• oven fries
• watermelon

Tuesday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner (5-6pm): 
• navajo tacos (fry bread topped with refried beans, ground beef, lettuce, tomatoes, etc)\
• watermelon

Wednesday:

• 1st breakfast (5am): nectarine
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery sticks and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• pigs in a blanket
• oven fries
• pineapple

Thursday: 

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am):  carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner: 
• crispy waffles
• bacon
• hashbrowns
• pineapple

Friday:

• 1st breakfast (5am): carrots
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner:
• Indian Spiced Chicken
• Saag Aloo
• Basmati Rice

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich bread, teff biscuits, or flour tortillas as my bread)
• afternoon snack (3pm): whatever fruit I have
• dinner: 
• Calzones
• green salad

Allergy Friendly Ice Cream Sandwiches

One thing my boys have missed since our diet change, has been ice cream sandwiches.  So, I finally made some and they LOVED them.  My older son usually turns his nose up to dairy-free ice cream, but he absolutely loves this ice cream...it's the base for my Double Chocolate Chip Cookie Dough Ice Cream and my Caramel Cashew Ice Cream.  The cookies are a modification of my graham crackers, so they aren't overly sweet, but they pair perfectly with the very sweet ice cream.

Allergy Friendly Ice cream Sandwiches
3/4 cup GF flour blend
1/2 cup almond meal
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons coconut oil
2 tablespoons coconut sugar
2 tablespoons honey
1 tablespoon water
1 teaspoon vanilla

ice cream of choice (we used the base of this one)

Directions:
Preheat oven to 375F.

In a medium bowl combine the dry ingredients.  In a saucepan melt together the coconut oil, coconut sugar and honey.  Once the sugar is dissolved into the oil, add in the water and vanilla and pour the wet ingredients into the dry ingredients. Mix together with a spoon, then knead with your hands until the dough is nice and smooth.

Roll the dough out on a piece of parchment paper (makes for easier clean up) to 1/8" thickness and cut out your cookies with a pizza cutter or a cookie cutter.  Place the cookies on an ungreased cookie sheet and poke them with a fork.

Bake at 375F for 10 minutes.  Allow them to cool for a few minutes on the cookie sheet, then finish cooling on a wire cooling rack.

Once the cookies have cooled, top half of them with a scoop of ice cream, then cover with another cookie.  Wrap them in paper or aluminum foil and freeze until ice cream is set.  (The cookies soften to just the right consistency when they've had time to sit in the freezer with the ice cream).

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Gluten Free Friday, and Whole Food Fridays.

Weekly Menu (8/4/13-8/10/13)

This week in our Bountiful Basket we got (which I share with my brother):

• carrots
• celery
• butter lettuce
• spinach
• green peppers
• onions
• tomatoes
• nectarines
• bananas
• cantaloupe
• cherries

We also got an Mexican add on pack:

• onion
• garlic
• lemon
• limes
• tomatillos
• jalapenos
• anaheim peppers
• cayenne peppers
• avocado

We also got an add on pack of mangoes.

Our kale, spinach, bell peppers, and eggplant are going strong in the garden, so we'll be using those as well. We have potatoes at home and I also got beets and turnips at the farmer's market.

The kids are now both at day care for breakfast and lunch.

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  nothing, I'm fasting as part of my religion
• morning snack (9am): nothing
• lunch (11am-12pm): nothing
• afternoon snack (3pm): nothing
• dinner (5-6pm):
• Meatloaf
• mashed potatoes
• roasted beets and turnips
• green salad
• cherry chocolate chunk icecream for dessert

Monday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): homemade salsa and beanitos
• dinner (5-6pm): 
• Teriyaki Chicken
• basmati rice
• stir fried veggies
• green salad

Tuesday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): mango
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): salsa and chips
• dinner (5-6pm): 
• tacos with homemade tortillas
• salsa verde
• green salad

Wednesday:

• 1st breakfast (5am): mango
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery sticks and hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• spaghetti
• green salad
• sliced cantaloupe

Thursday: 

• 1st breakfast (5am): nectarine
• 2nd breakfast (7am): green smoothie
• morning snack (9am):  carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner: 
• honey oat pancakes
• bacon
• hashbrowns
• sliced cantaloupe

Friday:

• 1st breakfast (5am): carrots
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner:
• Calzones
• green salad

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich bread, teff biscuits, or flour tortillas as my bread)
• afternoon snack (3pm): whatever fruit I have
• dinner: We will be at my Father-in-law's for dinner...
• Hamburgers/Hot Dogs (we'll bring our own buns...New Grains brand is my new favorite for store bought hamburger buns)
• corn on the cob
• potato salad
• chips
• etc.