Apparently fall is making us a bit crazy. 
In the past week we have made:
- buttermilk pancakes
- broccoli mac ‘n’ cheese
- lentil soup
- Tuscan bread soup
- crockpot refried beans (we soaked the beans overnight and I would use 4 cups water next time, not 6)
- 6 or 7 batches of apple chips
- 2 loaves of pumpkin bread (I used whole eggs, added raisins and subbed applesauce for oil)
- a batch of roasted butter nut squash “fries”
- 1 batch of “sundried” tomatoes (byebye big bowl of tomatoes, hello tiny bag of tomatoes)
- 1 batch dried bananas
- 1 giant batch of crockpot apple butter
- popcorn balls
Yep, it’s a lot, but not a ton of kitchen time and that mostly for dishes! Happily, everything has come out pretty well! The refried beans were super super tasty and we got a lot out of them and froze the extras. Matt and I both thought they were somehow more filling than the kind from a can. The pumpkin bread is some of the best I’ve ever made and we are already most of the way through one loaf. The kids have eaten everything but the popcorn balls were a mega hit (one that’s not likely to be repeated anytime soon).
Looking through this list it occurs to me that none of these recipes includes meat (I think the soups require chicken stock though). How funny that my meat and potatoes husband has come over to the dark side. We’re not vegetarians and we probably never will be, but there are way too many tasty fruits and vegetables to get bogged down into the same beef, chicken, fish routine. That said, I do think there’s probably some turkey bean chili in our future.