Fish lake menu

Monday
Dinner:
Frozen pizza?  Something easy?- What time do we get in?


Tuesday
Breakfast
Hootenannies
Sausage
Fresh Oranges
Steamed milk or hot chocolate

Lunch
BLT's w/ avocado or loaded sandwiches with everything from peppercini's to sprouts with Kneader's sauce?
chips
mini carrots

Dinner
Creamy vegetable soup in soup bowls

Treat for the evening
caramel corn drizzled with white chocolate and brown chocolate from Jamie Cooks it Up

Wednesday
Breakfast:
Crepe Bar

Lunch: Cheese Quesdillas with avacadoes and fresh salsa or nachos with cheese



Dinner:
This is the day the men are on their own. I propose the men make Paninis again (if we do quesadillas for lunch on this day and then have the men make Pakistani's (spell check suggested it) for dinner then we could do them for lunch on Thursday. I think this will give us a little variety so we are not eating sandwiches 2x in one day or Mexican food 2x in one day.)


Thursday
Breakfast
Cold cereal (Men on their own)

Lunch
Panini's

Dinner: 
Cafe Rio Salads? We could buy the rice, beans, and metal containers from Costa Vida in Provo to make it easier and then make the meat, dressing, and tortillas at the cabin. Let's buy those uncooked tortillas to make it even easier. - What time do we get back from Provo?

Friday
Breakfast
Ebelskivers

Lunch:
Leftovers.  There's bound to be leftovers

Dinner:
Noquis (John-directed)
with John's sauce  (Who's willing to get their hands dirty?)

Saturday
Breakfast: 
Cold Cereal and smoothies


Lunch: Butternut Squash Risotto and a salad? When are we leaving


Dinner:  Are we having our New's Year Eve party at Fish Lake?  Should I (Em) bring more floating lanterns?


General Food needed:
Cinnamon rolls
Kettle corn (I'll bring my popper and the supplies) yum!
Soda?

Sunday Strategy

Things to do on Sunday (But I really did them on Saturday):
1. Marinate chicken. Toss 1-1/2 pounds chicken tenderloins with 2 minced garlic cloves, 1 tsp. ground cumin, 2 tbsp. fresh lemon juice, and 2 tbsp. evoo. Season with salt and pepper. Cover and refrigerate.
2. Boil the potatoes. Boil the new potatoes in salted water until tender.
3. Roast the tomatoes. Preheat oven to 350. Halve 14 plum tomatoes. On a large cookie sheet, arrange tomatoes, cut side up, and sprinkle with 1/2 tsp. sugar. Bake until softened and edged are crinkled, about 1 hour. Let cool. Cover and refrigerate.
4. Make the green sauce. Set aside 1/4 cup fresh mint and 3/4 cup fresh basil from your bunches. Chop remaining leaves, add parsley, 1 tbsp. fresh lemon juice, and 2 tbsp. evoo. Season with salt and pepper. Blend in a blender or food processor until the desired consistency.
5. Wash the greens. Trim, wash, and dry 1 small head Boston lettuce. Trim, wash, and dry 2 bunches of spinach; roughly chop. Wrap separately in paper towels and place in ziploc bags.
6. Freeze pizza crusts. Stretch and roll out two 1-pound balls of pizza dough to 14-inch ovals. Place on baking sheets and freeze until firm. Wrap in plastic and freeze for dinner on Friday.