It's time to get back on the wagon with menu planning. October was a busy month with traveling, and having lots of house guests. We need to get back on track!
Here's what's on the menu for the week:
- Friday - ravioli (me) + leftover fajita chicken (M)
- Saturday - creamy dijon chicken
- Sunday - slow cooker potato soup
- Monday - leftover dijon chicken
- Tuesday - Swedish meatballs
- Wednesday - garlic noodles with beef & broccoli
- Thursday - leftover meatballs
- Friday - leftover garlic noodles
What about you? Do you have any new recipes on your list? The Swedish meatballs are new for us. I'm also looking forward to freezing the potato soup leftovers, so I can have easy lunches! I love soup for lunch in fall & winter.
I have a family member moving from the eat coast due to arrive today…and of course, it’s blowing gale force winds for move in day. If we lose power, she will stay here until it’s restored. I am SO excited.
ReplyDeleteThat said, meals will be simple this week. Last night was a roast chicken dinner with chocolate marble cheesecake for dessert. Today, I will make slow cooker chicken tortilla soup in the slow cooker. (The oven is on a separate panel from the standby generator so I can’t use it if wr lose power.) I have steaks in the refrigerator but not the desire to grill them. I also plan on making a lasagna at some point, but that’s all I have. No new recipes either, but I did get a request for a cranberry cheesecake. I confess to shamelessly poring over other people’s meal plans for ideas! Honestly, I am not much of a cook. Now baking, on the other hand? Get out of my way and let me in the kitchen!
-Meg B.
I can report that the dijon chicken recipe was fantastic, if you are looking for ideas. Fingers crossed that the power stays on for you! (HP)
DeleteDear Hawaii; Kim and I make at least 12 dozen Swedish meatballs every Holiday, there are so many recipes out there, but ours date back to the 1300's. Variations on a theme. We use 1/3 ground lamb, 1/3 third ground pork and 1/3 ground beef. Sometimes lamb is hard to find, and I have gone without but still tastes good. They freeze beautifully! Make the gravy with the frozen ones separate.
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