Menu Plan Monday
 November 10th – November 24th

Week #1

Saturday 10th – Sausage Rice Casserole – Corn

Sunday 11th – Pesto Chicken Tortellini Soup – Grilled Cheese Sandwiches

Monday 12th – Off – Book Group – Rotis. Chicken, Risotta, Corn

Tuesday 13th – Late – Crab Salad Crossiants – Chips (simple Delicious Cookbook – 62)

Wednesday 14th  – Bowtie Pasta with Feta and Lemon Pepper

Thursday 15th – Book Group –  Duggar Family Tater Tot Dish

1 lb ground turkey cooked, seasoned, drained
2lb bags tater tots
1 can cream of mushroom
1 can evaporated milk
1 can cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Add Mixed Veggies to meat before doing rest of recipe

Friday 16th – Taco Night

Saturday 17th – Thanksgiving at Josh & Amy’s

Sunday 18th – Parmesan Crusted Chicken, Rice and Green Beans

3 chicken breasts, thawed, halved and pounded
2/3 Cups mayo
1/3 cups grated Parmesan
5 tsp Italian Bread Crumbs

Combine Mayo and Cheese. Spread on chicken then sprinkle with bread crumbs. Bake at 425 for 20 minutes.

Week #2

Monday 19th – MPTP – Baked Ravioli

Tuesday 20th –   Easy Chicken and Rice – Corn

Wednesday 21st – Loaded Baked Potato Soup – Biscuits

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

Thursday – 22nd (Thanksgiving)

Apple Cidercar – new recipe

Sausage Stuffed Mushrooms

Cranberry Caramelized Onion Sauce – new recipe

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

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.

Green Bean Casserole

Honey Glazed Carrots

Dilly Mashed Potatoes – Good Add To Site!

2 pounds Yukon gold potatoes, peeled and cubed
2.3 cup 4% cottage cheese
1.3 cups shredded cheddar cheese
2 tsp butter (I actually used 2 TBS when I made it ..OOPS!)
1/2 tsp dill weed
1/2 tsp salt

Cook potatoes in water, cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender, drain.

Transfer to a large mixing bowl. Add the cheeses, butter, dill and salt. beat until smooth and fluffy. Yield: 6 servings

Sugarfree Pumpkin Pie

Friday – 23nd – OFF – Turkey Stock with Turkey Carcass

Turkey Soup with Egg Noddles and Vegetable

Saturday 24th –  Leftovers

Sunday 25th – Murder Mystery Dinner – Pizzas

Monday – Turkey and Almond Casserole

Tortellini Marinara

Hamburger Gravy over Mashed Potatoes

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

Menu Plan Monday
October 1st – 14th

Saturday, 9/29 – Supper with the Martell’s/ Game Night!

Sunday, 9/30 – Macadamia Crusted Mahi Mahi, Baked Potato,  Mixed Veggie (Good)

Monday, 10/1 – (Working Late) Baked Cheese Ravioli and Salad

1 lb ground beef
½ pkg frozen cheese ravioli
1 jar spaghetti sauce
1 can diced tomatoes, drained
2 c shredded mozzarella
(1 t Italian seasoning)
1 pkg salad greens
1 can black olives, drained and sliced
(Italian drsng)

In large skillet, brown beef; drain. Return to
skillet and add spaghetti sauce and tomatoes.
Heat through. Spread 1/3 of meat mixture on
the bottom of a 9×13 casserole dish. Layer half
of the ravioli. Sprinkle cheese. Repeat the
layers ending w/ sauce. Cover w/ foil and bake
@ 450° for 30 minutes
Combine salad w/ black olives and dressing

Tuesday, 10/2 – (Working Late/Soccer) – Echiladas, Mexican Rice (Box)

Wednesday, 10/3 – Garden Fritatta and Hashbrowns (good)

Thursday, 10/4 -(Soccer) Bacon and Bean Soup/ Cheese Sandwiches (Good)

Friday, 10/5 – Tacos for a Crowd/Taco Salad

Saturday, 10/6 – Grilled Pork Chops, Tabouli Salad, Fruit

Sunday, 10/7 – (Soccer 2:15) – Chicken Chimichangas

Week #2

Monday, 10/8 – (Book Group) – Ground Beef Macaroni Casserole and Corn (Good)

Tuesday, 10/9 – Ham, Broccoli and Cheese Soup – Biscuits (good- soup was a little thing for my liking)

Wednesday, 10/10 – Monte Crisco Sandwich, Apples and Chips

12 slices sandwich bread
(Butter, 4 T mayo mixed w/ 2 T Dijon mustard)
6 slices Swiss cheese
24 thin slices of deli ham
(6 T flour, 1 t baking powder, 3 eggs, ¼ c water,
butter nonstick cooking spray)
3 apples, sliced – serve on side
1 bag favorite chips

Spread one side of bread with thin coat of
butter then apprx ½ T mayo/Dijon mix. Use
spread on inside to make 6 sandwiches each w/
4 slices of ham & a slice of cheese. Blend flour,
baking powder, eggs & water. Dip each side of
sandwich in egg mix. Brown both sides in well
sprayed skillet on med heat.
Serve with favorite chips and sliced apples.

Thursday, 10/11 – (School Conferences) – Ring Bologna, Fried Potatoes and Beans

Friday, 10/12 – (No School) – Kentucky Hot Brown Bake

Saturday, 10/13 – Sausage and Rice Casserole  – Mixed Vegetables

Sunday, 10/14 – Hamburger Vegetable Soup – Salad

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

Recipes to try

http://eatathomecooks.com/2010/02/italian-sausage-and-bean-soup.html

http://eatathomecooks.com/2012/10/cheddar-chive-freezer-biscuits.html#

http://eatathomecooks.com/2011/12/skillet-apple-crisp-done-in-20-minutes.html

http://eatathomecooks.com/2012/03/apple-spice-cake-with-caramel-glaze.html

http://eatathomecooks.com/2012/10/1-minute-brown-sugar-and-cinnamon-apples.html

http://eatathomecooks.com/2012/09/hot-fudge-and-caramel-chocolate-poke-cake.html

Menu Plan Monday
Sept 9th – September 23rd

Sunday – 9th – Easy Pot Roast with Smashed Red Potatoes (Simple & Del – pg 157)

Monday – 10th – Book Group – Chicken & Seafood Salad with crossiants – Chocolate Zuchinni Cake –  Summer Corn Salad (TOH Aug/Sept 2012 pg 40) (triple recipe) – Cantaloupe

Tuesday – 11th – (Scrip Workshop @ 6:30) – Cheesy Chicken and Rice Casserole

Wednesday – 12th – Stuffed Pepper Soup – Simple & Delicious Cookbook pg 130

Thursday – 13th – Loaded Baked Potato Soup

4 – baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 – cups milk
2 – cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 – slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 – cup shredded Cheddar cheese
1 – 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

 Friday – 14th – Tuna Cheese Sandwiches (Simple and Delicious Cookbook pg 123) – Chips and Dip – Celery with Peanut Butter

Saturday – 15th – Back To School Picnic

Sunday – 16th – Asian Salad – Grilled Teriyaki Chicken – Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

WEEK #2

Monday – 17th – French Dip Sandwiches – Waffle Fries

Tuesday – 18th – Chilli (Crockpot) – Corn Bread

Wednesday – 19th – Baked Pork Chops With Rice / Vegetables

Thursday – 20th – Country Cabbage Soup – Biscuits

Friday – 21st – OUT OF TOWN  –  Echiladas,

Saturday – 22nd – OUT OF TOWN – Pot Pies

Sunday – 23rd – OUT OF TOWN  – Lasagna