It is hard to believe Halloween is behind us. We had a great time with our little monkey and Batman. Our neighborhood always has a big party before going trick or treating. And everyone is having such a good time we almost forget to go trick or treating. But of course we do, and we have more than enough candy! A friend is collecting extra candy to donate to a local charity and we will be participating with our extras this year.
This past week’s menu plan was a little too ambitious in terms of number of dishes to cook. Usually 4 in a week is my magic number and the other nights are generally leftovers or re-purposing leftovers. We generally eat out once a week and occasionally twice. I also changed what I was cooking towards the end of the week. I never experimented with the Pumpkin Crescent Rolls and the Applegate Turkey Hot Dogs. Maybe next week. I also tried a new recipe for our gameday buffet on Saturday and made Beer Braised Beef Po Boys from The Southern Slow Cooker (I may need to purchase this cookbook!) with Balsamic Roasted Brussels Sprouts and Apples. It was delicious, but unfortunately no pictures.
Here is what is on tap this week:
Monday: Slow Cooker Cabbage Rolls with Roasted Butternut Squash and Sliced Apples
Tuesday: Veggie Quesadillas with a Fruit Salad
Wednesday: Leftovers
Thursday: Slow Cooker Rosemary Lemon Chicken (making up my own recipe) over Orzo Pasta with Spinach
Friday: Evening Out
Saturday: Pan Sautéed Pork Chops with Mashed Sweet Potatoes and Green Beans
Sunday: Simple Supper
For more Menu Plan Monday inspiration, visit I’m an Organizing Junkie.
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