Monday, October 20, 2014
Menu Plan: October 19 - 25
I just realized I was supposed to post my chocolate chocolate chip muffin recipe. I will get on that right away - our week and weekend were a bit more busy than we expected. Some friends of ours also gave us an opportunity to have an afternoon and evening to ourselves on Friday, so our meal for that night has been moved. Actually, it had already been moved, we switched Wednesday and Friday, then we pushed that meal to this week. So, we have a couple repeats on the menu this week. We've already had a few mornings that are below freezing, and our nights are pretty chilly, so we're having a lot more hot breakfasts and warming dinners.
- Sunday
Breakfast: Apple Cinnamon Oatmeal, Milk and Coffee
Dinner: Twice Baked Potatoes with Chorizo, Buttered Green Beans - Monday
Breakfast: Leftover Potatoes, Sliced Apples, Tea with Honey
Dinner: Kofta with Potatoes and Tomatoes, Harissa, Rice - Tuesday
Breakfast: Baked French Toast, Sliced Apples, Milk and Coffee
Dinner: Lentil Chorizo Soup, Kamut Rolls - Wednesday
Breakfast: Ful*, Harissa, Toast, Sliced Pears, Mint Tea with Honey
Dinner: Greek Pea Stew, Rice - Thursday - Feast of Saint James
Breakfast: Dutch Baby Pancake with Butter, Lemon, and Powdered Sugar, Milk and Coffee
Dinner: Pepperoni, Pepper, Onion, Olive, and Pineapple Pizza, Frozen Fruit Salad - Friday
Breakfast: Baked Oatmeal, Milk and Coffee
Dinner: Jalapeño Macaroni and Cheese (with fresh jalapeños), Roasted Delicata Squash Slices, Sliced Pears - Saturday
Breakfast: Sausage and Egg Breakfast Casserole, Sliced Pears, Milk and Coffee
Dinner: Mongolian Beef (using about a third of the sauce), White Rice, Stir Fried Peppers and Onions
Labels: Church Year, Family, Homemaking, Menu Plans, Tales from the Kitchen
