Monday, November 17, 2014

Menu Plan–Nov. 16

We had such a fun weekend… games with friends, a baby shower for my friend Erin where we laughed, cried and laughed some more, and movies with my husband.  For Erin’s showers I made Egg Bake and Citrus Punch and my friend Laurie brought mini Blueberry and Pumpkin Muffins.  We topped it off with a yogurt parfait bar.  Yum!

It’s going to be a cold week here, so we have some yummy soups and comforting meals on the menu. 

Sunday – 16th
Leftover Egg Bake and Citrus Punch
Chili Mac Skillet, mixed veggies
Apple Crisp
To do: Make apple crisp, make 2 batches of French bread, brown ground turkey/beef

Pumpkin Spice Granola with Craisins
Crockpot Tomato Tortellini Soup {new}, French Bread
To do: prep veggies

Pumpkin Spice Granola with Craisins
Pork with Slow Roasted Fall Vegetables {new}
To do: Make baked oatmeal and cookies

Wednesday – Symposium
Sweet Potato Baked Oatmeal
Crockpot Sweet Potato Chili, French Bread
To do: Nothing, make wild rice

Thursday – Life Group
Leftover Sweet Potato Baked Oatmeal
French Bread Pizza
To do: Nothing

Friday – Game Night!
Whole Wheat Buttermilk Waffles, fresh fruit
To do: Thaw chicken

Apple Cinnamon Rolls, Pumpkin Pancakes or Apple Danish
Tomato Soup and Grilled Cheese
Crockpot Apple BBQ Chicken
To do: Make treat/dessert/dry apples, thaw ground beef/turkey, make bread

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Tuesday, November 11, 2014

Crockpot Lentil and Brown Rice Tacos

If you are looking for a filling meatless meal, this one is your ticket.  Slow cooked lentils and brown rice combine to make a delicious, hearty taco filling. 

Perfect in soft or hard shells, with any toppings you enjoy, these tacos can feed a crowd and take very little prep time. 

Add them to your winter menu plan, and you’ll be glad to come home to a delicious dinner, and have leftovers too. 

Crockpot Lentil and Brown Rice Tacos – Adapted from Melanie Makes


  • 1 C brown lentils
  • 1/2 C brown rice
  • 3 T minced onion flakes
  • 1 tsp. minced garlic
  • 1/2 C tomato sauce
  • 4 C water
  • 1-2 T chili powder (depending on your preference)
  • pinch – 1/4 tsp. red pepper flakes (depending on your preference)
  • 1/2 tsp. paprika
  • 1 1/2 tsp. salt
  • black pepper, as desired


Begin by soaking your lentils.  Place the 1 C lentils in a large bowl, cover with cool water and allow them to sit overnight.  In the morning, drain the water and set aside.

Meanwhile, combine 3 T minced onion, 1 tsp. minced garlic, up to 2 T chili powder, a pinch of red pepper flakes, 1/2 tsp. paprika and 1 1/2 tsp. salt in the bottom of your crockpot.  I used a 4 quart crockpot.  Add black pepper, as desired. 

To the crockpot, add 4 C water and 1/2 C tomato sauce (alternatively, you could use taco sauce here, if you have it on hand).  Stir in the lentils and the brown rice. 

Cover, and cook on high for 4 hours.  I recommend 4 hours on high because the rice tends to get gummy and mushy if cooked on low, and the lentils might not get done.  So, 4 hours on high, covered.  You might wish to stir occasionally, but that is not necessary.  

Mmmmm…. delicious spiced brown rice and lentils. 

Use as the base filling for your taco.  Fill a soft or hard shell, and top with cheese, tomatoes, lettuce, avocado, salsa, sour cream and/or black beans!


Monday, November 10, 2014

Menu Plan–November 9

Well, we are in the midst of a snow storm… our first of the season. 

Last night, we could see our grass.  By tonight, we could have 14 inches of snow.  Welcome winter!  This kind of makes me rethink our menu; more soups, anyone? 

But, alas, it’s already planned, so here we go:

Apple Cinnamon Baked Oatmeal
Pork, Sweet Potato & Brussels Sprouts Casserole
To do: Cook sweet potatoes in crockpot, brown Italian sausage & ground turkey/beef

Leftover Baked Oatmeal
Sweet Potato Risotto
To do: Make granola, make dessert for Life Group

Tuesday – Life Group
Whole Wheat Buttermilk Waffles, fresh fruit
One Pot Ziti
Life Group Dessert: Pumpkin Cheesecake Squares
To do: Nothing

Raspberry Oat Muffins {freezer}
To do: Make bagels

Honey Whole Wheat Bagels & Cream Cheese
BBQ Pork Quesadillas {new}, steamed broccoli
To do: Thaw chicken, set up for baby shower

Friday – Carina & Dan
Pumpkin Spice Granola
Tuscan Chicken Skillet
To do: Prep for shower

Saturday – Erin’s Shower
Erin’s Shower Brunch: Brunch Bake, Sweet Citrus Punch, Mini Pumpkin & Chocolate Chip Muffins, Apple Dessert Pizza
Sausage, potato, apple skillet

Pumpkin Cookies
Apples with homemade Pea Butter

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Thursday, November 6, 2014

Chicken Cordon Bleu Casserole

Now that the weather is colder, it’s the perfect season for casseroles.  Or, hotdish.  Take your pick. 

This creamy chicken cordon bleu casserole is a filling meal, and the savory flavors blend together for something different in a baked pasta dish. 

Creamy. Filling. Healthier (of course!). Win, win, win!

Chicken Cordon Bleu Casserole – Inspired by Made from Pinterest


  • 1 1/2 C diced chicken, cooked
  • 1 1/2 C diced ham, cooked
  • 12 oz. mini lasagna noodle pasta (or other small shape)
  • 3 C milk
  • 3 T Dijon mustard
  • 3 T honey
  • 4 T flour
  • salt & pepper, to taste
  • 6 oz. Swiss cheese, sliced
  • 1/2 C Panko bread crumbs
  • Parsley, garnish (optional)


Begin by bringing a pot of water to a boil, and adding the pasta.  Cook according to package directions.  Drain, rinse and set aside. 

While the pasta cooks, dice up the chicken and ham.  Arrange in a single layer on the bottom of a lightly greased 9x13 glass baking dish. 

Then, prepare the sauce.  In a medium sauce pan, combine 3 C milk with 4 T flour and whisk well.  Stir in 3 T honey and 3 T mustard.  Stir continuously and heat until the mixture comes to a slow, low boil.  Then, reduce the heat to medium-low and stir until the mixture thickens, about 5-6 minutes.  Remove from the heat. 

Stir in 1/4 C shredded Swiss cheese, and allow the heat from the sauce to melt the cheese.  Season with salt and pepper, to taste.  When the pasta is drained and rinsed, arrange it on top of the ham and chicken layer in the 9x13 pan. 

Pour the milk-cheese sauce over the top. 

Slice the remaining Swiss cheese into thin slices.  Lay the slices across the top of the dish. 

Sprinkle 1/2 C Panko bread crumbs over the top.  Use slightly more or less depending on your taste. 

Place the dish in the oven, and cook at 350 for 20-25 minutes.  Then, switch your oven to broil and place the dish on your top oven rack.  Broil for 1-2 minutes until the bread crumbs are nicely browned.  Watch carefully so the dish doesn’t burn. 

Garnish with dried parsley, and serve warm.  Enjoy!

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