Monthly Menu November 2021

 

01 Mon Chicken Pot Pie, zucchini
02 Tue Pantry Taco Soup, chips
03 Pasta w/ vegetable sauce (freezer), garlic toast
04 Thu Pork Tenderloin (freezer), baby potatoes, Brussel sprouts

05 Fri Chicken Soup, corn bread (from mix)

06 Sat Pork tenderloin (freezer), baby potatoes, Brussel sprouts

07 Sun Vegetable Soup

08 Mon Mississippi pork roast (freezer), rice, peas (zucchini for me)

09 Tue take out

10 Wed Chick Fil-A

11 Thu Slow Cooker Kielbasa & Cabbage, rye bread

12 Fri leftovers

13 Sat Pantry Taco Soup w/ ground beef, tortilla chips

14 Sun Prime rib and grilled chicken (freezer), baked potato, broccoli, salad

15 Mon Chili beans (freezer), quinoa (cauliflower rice), Brussel sprouts

16 Tue Chicken tacos (freezer), yellow rice, peppers & onions

17 Wed takeout

18 Thu dine out for anniversary?

19 Fri Takeout

20 Sat Sheet pan chicken, rice, green beans

21 Sun Minestrone Soup, rolls

22 Mon Meatloaf, baked potato, cauliflower

23 Tue Fish, sweet potato, matchstick veggies

24 Wed takeout/leftovers

25 Thu THANKSGIVING turkey breast, mashed potatoes, gravy, matchstick veggies, salad, rolls, pumpkin pie, apple pie

26 Fri eat out

27 Sat eat out

28 Sun Leftovers, potatoes, green beans

29 Mon Taco soup (freezer)

30 Tue Take out (temple trip)

Lentil Soup

 This recipe comes from Recipe Tin Eats and it's amazing. I didn't make it exactly the same but close.

• 2 Tbs olive oil
• 1 onion, chopped
• 2 garlic cloves, minced (1 tsp minced garlic)
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 2 cups dried lentils, rinsed
• 14 oz can crushed tomatoes (I used fire roasted)
• 6 cups vegetable or chicken broth (I used 6 cups water and 2 Tbs vegetable Better than Bouillon)
• 1/2 tsp cumin
• 1/2 tsp coriander (I didn't have this so left it out)
• 1 1/2 tsp paprika
• 2 bay leaves
• 1/4 tsp pepper

Sautee onion, carrot, and celery in oil for ten minutes, adding garlic for last minute

add remaining ingredients

simmer for 40 minutes

use immersion blender to blend part of the soup to thicken (I did this but it was pretty thick and probably would have been fine without this. I also used the whole bag of lentils which was a bit more than 2 cups).

We had it with Pepperidge Farm's whole grain dinner rolls (found in the freezer section) and some apple cider to drink. It was a perfect dinner for our first crisp fall day.

Monthly Menu October 2021

 

01 Fri Grilled turkey sausage, store bought salads, baked beans
02 Sat Beef Stew, rye bread
03 Sun Leftover stew

04 Mon Hoppin John, sweet potatoes, green beans

05 Tue Family Visit

06 Wed Family Visit

07 Thu Family Visit

08 Fri  Family Visit

09 Sat Family Visit

10 Sun Family Visit

11 Mon Family Visit

12 Tue Family Visit

13 Wed Family Visit

14 Thu Family Visit

15 Fri Chili (freezer), rice, steamed broccoli

16 Sat Pork roast (freezer), boiled baby potatoes, green beans

17 Sun Turkey Soup, rolls

18 Mon Chicken (freezer), quinoa, Brussel Sprouts

19 Tue Ravioli alfredo w/ spinach, cucumbers/tomato salad

20 Wed takeout

21 Thu Bbq chicken (freezer), baked beans, collard greens

22 Fri dinner out

23 Sat pizza

24 Sun leftovers

25 Mon Applesauce pork chops, sweet potatoes, mixed vegetables

26 Tue Lentil soup, rolls

27 Wed Pasta with meat sauce from freezer, cucumbers & tomatoes

28  Thu Prime rib from freezer, baked potatoes, broccoli

29 Fri Missionary dinner, pizza or barbecue takeout

30 Sat Meatloaf, mashed potatoes, steamed broccoli

31 Sun Bbq chicken from freezer, store made salads, baked beans