Menu Plan Monday–September 26


This past week’s menu almost went off without any changes. We had an impromptu invite to dinner at a friend’s house one night so the fish sticks were never made, which has been bumped up to this week. The Corn and Chicken Chowder is probably one of my favorite soups that I make. It is very easy, especially when the chicken is already cooked (I used the leftovers from the Rotisserie-Style Crockpot Chicken). I do like to replace half the corn with green peas in the soup for more color and extra flavor. Also, I generally use DHA-fortified soy milk instead of 2%, which adds extra thickness. The flour almost isn’t necessary using soy milk.

I did make the Pumpkin Carrot Cake Bread which turned out okay. The recipe needs some work, in my opinion, which I may or may not do myself. It has too much pumpkin and carrot for the amount of flour – it turned out quite dense without much “bread” texture. My favorite pumpkin bread is still my Pumpkin Cranberry Bread (which can also easily be made into muffins).

Here is this week’s menu:

Monday: Cheesy Fish Sticks, Mixed Vegetables and Roasted Okra

Tuesday: Crock Pot Veggie Lasagna

Wednesday: Leftovers

Thursday: Pork Chops (exact recipe TBD), Roasted Potatoes and Steamed Broccoli

Friday: Chicken Meatballs and Veggie Pasta

Saturday: Evening Out

Sunday: Simple Supper (odds and ends from the fridge)

Have you found any great new recipes lately that you want to share?