Partway through last week I remembered that there was a plan to breakfasts and lunches. It’s not like I forgot about the plan – afterall, I wrote it! But I started the week with a pie pumpkin in hand and suddenly that was all I could think of. If it didn’t have pumpkin in it, it didn’t make it to the table.
At least for breakfast and lunch that is.
Pumpkin chocolate chip muffins, pumpkin breakfast cookies, pumpkin coffee creamer, pumpkin pie smoothies – oh my, it was all so heavenly and pumpkinlicious.
And I’m sharing it all!
Mark your calendars ’cause all of these wonderful recipes (and more), a few easy make-it-yourselves and step-by-step tutorials are coming up in just two weeks. Scrounge up all the pie pumpkins you can find ’cause we’re roasting and baking up some deliciousness October 28 – November 3!
There’s still a few recipes left to test on my little eaters, but I’m seeking some input from you guys, my loyal readers:
What are some of your favorite recipes that you’d like to see pumpkin-ized?
I’ll be working some magic and sharing the results!
Breakfasts and lunches for this week can be found here.
(S) Family Dinner
(M) Hosting Dinner, Chicken and Spinach Verde Enchiladas, Long-Version Spanish Rice, Refried Beans, Salad
(T) Gourmet Grilled Cheese, Fresh Veggie
(W) Simple Sandwiches (i.e. PB&J, tuna, egg salad, etc.) with fruit
(T) Leftovers (Backup Plan: Chicken & Veggie Quesadillas)
(F) Spaghetti Feast with Salad and Homemade Garlic Sticks
(S) Baked Chicken, Greek Couscous, Salad and Homemade Garlic Sticks