Sunday, November 28, 2010

Meal Plan Monday 11/29/10


This week we're finishing up the month of November and creeping into December.  I'll be sharing our monthly meal plan for December this week, so stay tuned for that.  I'm also going to be working on OAMC too.  Last month it took me nearly 3 weeks to complete everything, so I figure it will be just as long this month too.

I was beginning to wonder if we'd get cooler weather and then we woke up Saturday morning to freezing temperatures.  I love the cooler days.  Now let's talk some food:

We ate some yummy recipes last week.  
Sweet & Spicy Short Ribs (recipe coming tomorrow)

I'm sharing my take on the Sweet & Spicy Short Rib recipe tomorrow.  It was delicious and I'm totally adding this our menu more often.  We also enjoyed a comforting bowl of Garbanzo & Chorizo Soup.  

My hubby didn't even try it, too much "stuff" (a.k.a. vegetables) but Bubby, Boo-Boo and Sissy all loved it.  I made it late one night so the kids took some over to Nana's to eat for lunch the next day.  We also had leftover soup on Thursday for lunch with Pizza Muffins.  It's really yummy and I hope you'll give it a try soon.

Here's the plan for this week:

Breakfast:  Cinnamon Banana French Toast Sticks, Oranges;  Cereal with Bananas;  Apple Cinnamon Oatmeal with Frozen Blueberries

Snacks:  Apple and Peanut Butter;  Fruit Smoothies;  Cinnamon & Sugar Pretzels;  Carrot sticks with Ranch Dip

Lunches:  Annie's Mac & Cheese with Frozen Peas with Applesauce;  Grilled Cheese Sandwiches with Bean & Pasta Soup (new recipe sharing soon);  Peanut Butter, Jelly and Banana Roll-Ups with Apple Slices and Cheese Cubes;  Leftovers

Monday:  Crock Pot Chicken Breasts with Rosemary Garlic seasoning, Rice, Lima Beans, Green Beans

Tuesday:  LEFTOVER:  Classic Tortilla Chicken Soup*

Wednesday:  BREAKFAST:  Scrambled Eggs, Hashbrown Casserole, Oranges

Thursday:  Crock Pot Rotisserie Chicken with Roasted Chicken seasoning, Mashed Potatoes, Broccoli and Green Beans
Friday:  PIZZA:  Thin Crust Pepperoni Pizza (I got the idea from this video on youtube.com)


Sunday:  BEAN NIGHT:  Chalupas with Guacamole Salad
Have a great and tasty week!
Enjoy!



3 comments:

Learn, Laugh, Cook said...

I love looking at your meal plans! It always give me new ideas. I decided to start posting my meal plans as well! Just got mine up for the week - http://learn-laugh-cook.blogspot.com/2010/11/whats-cookin-this-week-nov-28-dec-5.html

To answer your question about the pureed and frozen avocados - I basically stock up when I see a good deal on avocados (like two for one dollar, for instance). Then I cut them open, mash them up and store them in 1/2 cup and 1 cup size portions in my freezer. I save them to make guacamole later on. But I don't freeze the guacamole dip! Just the avocados! That's b/c I add tomatoes and other things to my dip that wouldn't keep well if kept frozen. The frozen and defrosted mashed avocados do work well though with dips and throwing them into tacos and other Mexican dishes. Give it a try! I hope this answers your question!

Mandy

Marcia said...

Great menu ideas! Keep 'em comin'!

Marni's Organized Mess said...

I'm not even hungry and now I want all of those things. You take great pics!

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