Sunday, November 17, 2013

Menu Plan–November 17

I can’t believe we are a week away from Thanksgiving! This semester has gone by so quickly.  This last week, was no exception.  Although it felt long at times, it really did fly by; I am so thankful for a menu plan at busy times.  We really enjoyed:

Sweet & Sour Chicken – this is a baked recipe, and delicious.  We added pineapple and bell peppers, and even though I only had one chicken breast (there’s nothing like opening raw chicken and your nose telling you it is rotten), it was a hit. 

Roasted Red Pepper Soup – this was another recipe we had not had in a long time; I always forget that I should double it, because we love it so much. 

Since things are picking up a bit at school in preparation for the end of the semester, this week will be a busy one.  We’re opting for each meals and meals that I was able to prepare yesterday to make our week much smoother. 

Blueberry Greek Yogurt Muffins
Make Ahead Butternut Squash Pasta Bake

Oatmeal Cookie Pancakes
Crockpot Breakfast Casserole

Leftover Apple Cinnamon Baked Oatmeal {freezer}

Maple Brown Sugar Granola {new}, dried cherries
Crockpot Chicken Pot Pie

Leftover Blueberry Greek Yogurt Muffins, Bananas
Mushroom & Wild Rice Soup, Artisan Bread

Maple Brown Sugar Granola {new}
Chicken & Brown Rice Bake

Winter Minestrone, Artisan Bread

I hope you will join us this week – it’s Thanksgiving week!


Stop by on Monday for breads, Tuesday for side dishes, Wednesday for the Turkey {& Leftovers}, Thursday for Desserts, and Friday for 5 Thanksgiving Menu Plans (including kid-friendly & GF). 

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