November 30th – December 14,  2014

WEEK #1

Nov, 30th – Beef Roast and Veggies

Monday, Dec 1st –  Turkey Soup  (LEFTOVER)

Tuesday, 2nd – Holiday Brunch Casserole (Taste of Home Dec 2014 pg 12) , Fruit

Wednesday, 3rd – (working Late) Easy Ravioli Lasagna, Garlic Bread

Thursday, 4th – Broccoli Cheese Soup with biscuits

Friday 5th – Taco Night/Taco Salad

Saturday, 6th – Baked Teriyaki Chicken, Mashed Potatoes, Corn

Sunday, 7th –  Baked Pork Chops With Rice, Peas  (Bake Potatoes for Soup)

Ingredients
1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
sliced mushrooms
sliced almonds
Directions
Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees.
Note: Dish is also very good with brown or wild rice

WEEK #2

Monday, 8th – Noodle Soup and Grilled Cheese

Tuesday, 9th – Pancake, Eggs and Sausage

Wednesday, 10th – Mexican Beef Casserole & Potato Dinner Rolls – Emeals – A 561

Thursday, 11th – Seasoned Chicken Strips  (Simple Delicious Cookbook – 65) and Fries

Friday – 12th – Frozen Pizza

Saturday, 13th – Spaghetti – Garlic Bread

Sunday,14th –COOKIE EXCHANGE, 

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

Crispy Fried Chicken –  Twice Baked Cheddar Potato Casserole (Taste of Home Dec 2014 pg 46) & Corn
All In One  Pork Chop Dinner (crockpot)
Chicken Dumpling Casserole
Turkey Dijon Melts – Soup (simple Delicious Cookbook)
Loaded Baked Potato Soup, Cheese Pull Apart Bread

November 16th – November 30th,  2014

WEEK # 1

Sunday, 16th – Shake and Bake Chicken Thighs – Stovetop Macaroni and Cheese/ – Veggie

Monday, 17th – Lasagna Cheese Soup (Emeals A 558) –  Garlic Bread

Tuesday, 18th – Mexicali Casserole/ Chips and Salsa  (Simple and Delicious Dec/Jan 2015 pg 29)

Wednesday, 19th – Broccoli Cheese Soup with biscuits

Thursday,20th – Biscuit and Gravy, Scramble Eggs

Friday, 21st –  Bacon Cobb Sandwiches (Emeals A 557)  and Chips

Saturday, 22nd – Pasta with Cream Sauce

Sunday, 23rd – Pork Roast – Fridge 4 hours (Simple and Delicious Dec/Jan 2015 pg 43) & Creamy Potato Leek Bake (KRAFT Holiday 2014 pg 29) & Spinach Apple Pecan  Salad (Simple and Delicious Dec/Jan 2015 pg 45)

WEEK # 2

Monday, 24th – Loaded Baked Potato Soup, Cheese Pull Apart Bread

Tuesday,25th – Holiday Brunch Casserole (Taste of Home Dec 2014 pg 12) , Fruit

Wednesday, 26th – Creamy Sausage-Mushroom Rigatoni (Simple and Delicious Dec/Jan 2015 pg 21)

Thursday, 27th  – Thanksgiving

Simple Turkey  / Herb Butter

1 14-15 pound turkey
1 stick margarine, softened
Bay leaves
Adobo, to taste
1 carrot, chunked
1 stalk celery, chunked
1 onion, quartered
1 green apple, quartered
½ C. water

Heat oven to 500 degrees. Wash the turkey and pat dry (save the bags of parts for your gravy). In the turkey cavity place all your vegetables. Separate the skin carefully from the turkey and place bay leaves and slices of half of the margarine under the skin. Rub the outside of the turkey with the rest of the margarine. Season to taste with adobo. Place turkey breast side up in a roasting pan. Put water in pan around the bird not over, you don’t want to wash away the margarine or seasoning. Cover turkey tightly with foil, removing the foil about 1 hour before turkey is done to brown the skin. Cook turkey at 500 degrees for 30 minutes, turn oven down to 325 and cook for 3-4 hours or until done, a meat thermometer inserted into the thigh without touching the bone should read 180 degrees when bird is fully cooked. Let turkey rest for 30 minutes before serving.

Stuffing-Dressed Up

2 boxes of stuffing mix like Stove top
1 huge onion, sauteed
4 stalks celery, sauteed
1 lb. sausage, cooked

Prepare stuffing according to package directions, before serving stir in other ingredients.

Paul’s Stuffed Mushrooms

Green Bean Casserole

Honey Glazed Carrots

Mashed Potatoes

Dinner Rolls

Cranberry Caramelized Onion Sauce

Ingredients
1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar

Directions

1. In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
2. Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat
3. Simmer for 2-3 minutes, then cover, turn off the heat, and let cool to room temperature

Sugarfree Pumpkin Pie

Friday, 28th – 29th – (Holiday) Turkey Soup with Egg Noddles and Vegetable (Thanksgiving Island)

Saturday, 29th – Crispy Fried Chicken –  Twice Baked Cheddar Potato Casserole (Taste of Home Dec 2014 pg 46) & Corn

Sunday, 30th –  Beef Roast and Veggies

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!

November 2nd – November 16th,  2014

Sunday, 2nd – Meatloaf,  Herb Potatoes, Corn

Monday, 3rd – (Jen Works Late)  Lasagna – Garlic Bread

Tuesday, 4th – (FPU) Sausage Rice Casserole and Green Beans

Wednesday,  5th – (working late) (church) Honey Mustard Roasted Chicken (crockpot) / Stove Top Dressing/ Veggie (Emeals A 558)

Thursday, 6th – (home) – Shake N Bake Pork Chops- Brussels Sprouts w/ Bacon & Garlic (Simple and Delicious Dec/Jan 2015 pg 47) – Baked Rice

Friday, 7th – (home) Tomato Soup (Simple and Delicious Dec/Jan 2015 pg 26) Sourdough Turkey Melt (Simple and Delicious Dec/Jan 2015 pg 12)

Saturday, 8th – Crispy Fried Chicken –  Cheddar and Spinach Twice Baked Potatoes (Simple and Delicious Dec/Jan 2015 pg 46) & Corn

Sunday, 9th – Pork Roast – Fridge 4 hours (Simple and Delicious Dec/Jan 2015 pg 43) & Creamy Potato Leek Bake (KRAFT Holiday 2014 pg 29) & Spinach Apple Pecan  Salad (Simple and Delicious Dec/Jan 2015 pg 45)

Monday, 10th- (home) – Lasagna Cheese Soup (Emeals A 558) –  Garlic Bread

Tuesday, 11th – (home) (FPU) Mexicali Casserole/ Chips and Salsa  (Simple and Delicious Dec/Jan 2015 pg 29)

Wednesday, 12th – (church) – Cordon Bleu Chicken Casserole ( KRAFT Holiday2014 pg 60)

Thursday, 13th – Homestyle Taco Mac (Emeals A 558)

Friday, 14th – Bacon Cobb Sandwiches (Emeals A 558)  and Chips

Saturday, 15th –  Creamy Sausage-Mushroom Rigatoni (Simple and Delicious Dec/Jan 2015 pg 21)

Sunday, 16th – Shake and Bake Chicken Thighs – Stovetop Macaroni and Cheese/ – Veggie

BAKING:  Whole Wheat Zucchini Chocolate Chip Muffins ($5Week32)
Peach Cobbler
Glazed Apple-Maple Blondies (Taste of Home Sept/October 2014 Pg 68)
CokeCola Cake (Taste of Home Sept/October 2014 Pg 78)
Apple Almond Bake (Taste of Home Sept/October 2014 Pg 67)

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!

Happy Cooking!!