This past week I veered from my menu plan with a more kid-friendly meal to entice C in particular, who hasn’t been eating much dinner lately. I had actually planned on making it 2 weeks ago and never did. But I’m so glad I made a spur of the moment decision to make these Pumpkin Crescent Rolls and roll them around some Applegate Farms Turkey Hot Dogs. My kids loved them! They even ate the leftovers for breakfast the next day. And I must admit, I loved them too. Especially the crescent rolls, so moist and light. Of course I used all white whole wheat flour in the recipe, which turned out perfectly. And the recipe makes a lot, so we have been enjoying crescent rolls with other meals as well. Only a few made it into the freezer!
I have to say that the Slow Cooker Cabbage Rolls were just okay. And I had high hopes for this recipe. I was the only one that sort of liked them. The tomato sauce was too much for my husband and C and E weren’t that interested, though E more so than C. I could see playing with the recipe though to put more of an Asian spin on it, which may go over better with my family.
Here is what is on tap for this week, plus lots of fresh fruit:
Monday: Corn and Chicken Chowder with Apple Spinach Salad
Tuesday: Leftovers
Wednesday: Sunflower Zucchini Pie with Roasted Sweet Potatoes
Thursday: Fish Tacos with Steamed Broccoli
Friday: Evening Out
Saturday: Homemade Pizza Pockets
Sunday: Simple Supper
For more Menu Plan Monday inspiration, visit I’m an Organizing Junkie.
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