Tuesday evening I started out by removing the bones and shredding all the chicken and adding seasoning to taste. Looks nasty, I know, but it really isn’t. Enough for four meals for the freezer, with some left over for dinner Wednesday.

Sauteing sweet potatoes and onions for black bean soup.


Then it was time to chop up the precooked bacon, dice up leftover steamed veggies, and mix up the egg/milk/cheese for quiche.

I had pillsbury pie crusts from a freebie deal this week, so I guess I cheated a bit. 🙂 Here are the crusts with veggies and bacon layered in them.

And one of them finished. I made four, three for the freezer and one for dinner (and lunch Thursday from the leftovers).

Got everything in the freezer and mixed up a batch of pecan tart dough.

Also put all the black bean soup ingredients in the crock pot to cook overnight – smells good!!!

Oh, and made two experimental batches of muffins, trying to make my own recipe…

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