Menu Plan Monday – October 22

Spring Onion Casserole made with tofu

Spring Onion Casserole

You may have noticed that I got back into the kitchen this past week to actually create some recipes versus just trying to get dinner on the table. My lightened version of my mom’s Spring Onion Casserole was a hit. I made my sister try some of the leftovers to get her take on it since she is the only other person that would remember the original well and she declared it a success too! She was quite surprised when I divulged after she gave me her verdict that I replaced the cream cheese with tofu.

I also finally created an Overnight Slow Cooker Pumpkin Pie Steel Cut Oats recipe. I love oatmeal and this way of preparing it in the slow cooker overnight turns out a great bowl of oats that still has a good consistency and is easy to clean up to boot! My son gobbled his up after I arranged his raisins in a smiley face on top like in one of his favorite Berenstain Bears’ books, which I’m happy to do for him.

Fresh cranberries showed up in my grocery store this past week so of course I had to make my famous Pumpkin Cranberry Muffins. I took part of the batch with me when I gave a lunch and learn to a small group and they were quickly devoured. Glad this recipe makes plenty because it is nice to be able to keep some in the freezer to pull out whenever.

Here is what is on the menu this week:

Monday: Tofu and Vegetable Fried Rice with a Spinach Salad

Tuesday: Slow Cooker Beef Stew with an Apple Raisin Salad [bumped from last week]

Wednesday: Dinner at Church

Thursday: Pan Roasted Pork Chops with Roasted Cauliflower and Lima Beans

Friday: Evening Out

Saturday: Apple Cider Roasted Chicken with Butternut Squash and Green Beans

Sunday: Simple Supper

For more Menu Plan Monday inspiration, visit I’m an Organizing Junkie.