Monthly Menu September 2025

 01 Mon Fish, quinoa, brussel sprouts
02 Tue leftovers
03 Wed pork tenderloin (f), baby potatoes, gravy, brussel sprouts
04 Thu tortellini with mixed sauce, marinated salad
05 Fri leftovers/takeout/dinner out
06 Sat Sloppy Joes, rice, zucchini
07 Sun Slow cooker sausage and potatoes
08 Mon vegetable soup, rolls
09 Tue Cheesy chicken enchiladas (screenshot/tt), rice, broccoli
10 Wed chicken, rice, greens
11 Thu sausage & peppers, pasta
12 Fri leftovers/takeout/dinner out
13 Sat pizza
14 Sun mashed potatoes with burgers and gravy, broccoli, corn on the cob, cucumber salad
15 Mon sheet pan chicken, quinoa, asparagus/zucchini
16 Tue temple day/takeout
17 Wed pork tenderloin, flavored rice, greens
18 Thu pasta with lentil sauce, marinated cauliflower
19 Fri tacos, rice, corn
20 Sat leftovers
21 Sun 
22 Mon travel day
23 Tue away
24 Wed away
25 Thu away
26 Fri travel day
27 Sat tacos, rice, corn
28 Sun teriyaki steak, potatoes, broccoli
29 Mon chicken, quinoa, green beans
30 Tue buffet/takeout

Slow Cooker Sausage and Potatoes

 I never think to take a photo, sigh.

This came from Tiktok and is so easy to put together, versatile, and delicious.

Ingredients:

• One (what used to be a pound) of cooked sausage (smoked, turkey, andouille)
• One package of baby potatoes, or cut up larger potatoes
• Vegetable of your choice. I used frozen green beans. My son thought they were too mushy, so next time I will try fresh. Other possibilities include chopped cabbage, carrots, or another firm vegetable.
• Seasoning of your choice. I used Kinders meat and vegetable seasoning. Lots of it.
• Half stick of butter, cut up.

Throw it all in the crock pot and cook on low for about 6 hours (I checked it with half an hour left and it was ready).

Stir and serve.

Chicken Enchiladas

• 24 oz cooked, shredded chicken
• small can green chilies
• 2 oz chicken broth
• 8 tortillas
• 1/2 cup sour cream
• 1/2 cup mayo (I used lite)
• 1/2 cup salsa verde
• 1 T ranch powder
• 1 T taco seasoning
• 4-8 ounces shredded cheese

Mix chicken, chilies, and broth

roll chicken mixture in tortillas

place in a baking dish sprayed with oil

mix sour cream, mayo, salsa, ranch, and taco seasoning

pour over enchiladas

sprinkle with cheese

bake at 400 for about 30 minutes