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

Coleslaw 2.0

 I came across this recipe and love it more than the Helmann's recipe. This is from Creme de la Crumb.

3 Cups shredded cabbage & 1/2 C shredded carrots (I use a 16 oz bag of coleslaw mix)

Dressing: 

1/2 C mayo
1 T honey
2 tsp dijon mustard
1 T rice vinegar
salt and pepper to taste

Mix dressing ingredients and toss into shredded cabbage

Monthly Menu September 2021

 

Happy Fall Y'all!

01 Wed Slow Cooker Chicken Breasts with Gravy, boiled baby potatoes, Brussel Sprouts
02 Thu traveling
03 Fri traveling

04 Sat Engagement party

05 Sun Pizza w/ family

06 Mon Birthday lunch with family

07 Tue Family birthday dinner out

08 Wed Traveling

09 Thu Bbq chicken from freezer, boiled potatoes, green beans from freezer

10 Fri Chili, salad (add leftover chicken to chili)

11 Sat Garlic lemon Tilapia, quinoa, Brussel sprouts

12 Sun Pasta with Vegetable Sauce, garlic bread

13 Mon Lemon Herb Grilled Chicken, sweet potatoes, cauliflower

14 Tue Pork Tenderloin from freezer, mashed potatoes, zucchini

15 Wed Grilled sausage, bean salad, potato salad (from store)

16 Thu Takeout/leftovers

17 Fri Eat out

18 Sat leftovers/cereal

19 Sun Ground beef skillet (with mushroom gravy), mashed potatoes, Brussel sprouts, cucumber and tomato salad

20 Mon Minestrone soup, rye bread

21 Tue Mississippi Pork Roast, baby potatoes, zucchini, coleslaw

22 Wed Chicken Salad, sweet potatoes, corn on the cob

23 Thu Leftovers

24 Fri eat/take out    

25 Sat Honey Grilled Chicken, couscous, green beans

26 Sun Dump and Go Meatball Lasagna, broccoli salad

27 Mon Bean Soup (add some kale), rolls

28 Tue Chicken tacos, Spanish rice, corn

29 Wed Pork Tenderloin, baby potatoes, coleslaw

30 Thu Chili beans from freezer, rice, collard greens

Monthly Menu August 2021

 

01 Sun Pasta with lentil sauce from freezer, broccoli salad
02 Mon Leftover Sloppy Joe mix over rice, broccoli

03 Tue Chunky Vegetable Soup, rolls

04 Wed Pork tenderloin from freezer, gravy, baby potatoes, green beans

05 Thu Grilled or oven roasted kielbasa, pasta salad, baked beans

06 Fri Takeout

07 Sat Tilapia, zucchini, quinoa

08 Sun Chicken and pasta alfredo, salad

09 Mon Cilantro, Chicken, Black Bean salad, corn on the cob, slaw salad

10 Tue Steak from freezer, chopped salad, baked potatoes

11 Wed Honey grilled chicken, couscous, Brussel sprouts

12 Thu BBQ chicken from freezer, beans, coleslaw

13 Fri Takeout

14 Sat Tacos, Spanish rice, salad

15 Sun Tomato baked chicken & pasta, broccoli salad

16 Mon Leftovers/takeout

17 Tue Chicken tacos, yellow rice, refried beans

18 Wed Takeout

19 Thu Peach Barbecue Chicken (shredded, not grilled), Creamy BLT Pasta Salad, coleslaw, beans

20 Fri Dine out

21 Sat Pizza

22 Sun Pork Tenderloin, sweet potatoes, collard greens

23 Mon Fish patties, mashed potatoes, green beans

24 Tue Tacos, rice, zucchini

25 Wed Hoppin John over rice, sweet potatoes

26 Thu Creamy Chicken Soup, rolls

27 Fri Takeout

28 Sat Leftovers

29 Sun Takeout

30 Mon Minestrone Soup, rye bread

31 Tue Pasta w/ Meat Sauce, salad (making lots to bring to family)

Cornbread

 This recipe comes from Sally's Baking Addiction and it is my favorite so far. The only thing I have changed is the amounts of corn meal and flour.

1 1/4 C cornmeal
3/4 C flour
1 tsp baking powder
1/5 tsp baking soda

1/8 tsp salt

1/2 C (one stick) butter, melted and slightly cooled

1/3 C brown sugar

2 Tbs honey

1 egg, a little warmer than refrigerator temp

1 C buttermilk or whole mile, a little warmer than refrigerator temp

Preheat oven to 400

Grease square or round baking pan

Whisk dry ingredients

In separate bowl, whisk butter, brown sugar, and honey together until smooth, then egg, then milk

Combine wet and dry ingredients and whisk until smooth, do not overmix

Pour batter into pan and bake about 20 minutes