This week’s menus

23 Jan

Monday:  orangey chicken noodle casserole

Tuesday: chicken garlic kale with squirrel broth cooked barley

Wednesday: leftovers–the 2 bean venison chili

Thursday: crab, tomato, and red pepper custard; winter squash with butter

Friday: refried beans with a hint of chipotle, tortilla chips, baked chicken breast au jus

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