Tag Archives: meal planning

October Menu & a Recipe

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I have been so busy with everything school-related that I let October sneak up on me.  Fortunately, I knew I didn’t have to worry about the first two days of this month because we had church functions both Saturday and Sunday evening.  I feel like I repeat a lot of meals every month, but those are our favorites.  I have added a couple of new recipes that I found on Pinterest, and I also added some soups because it’s getting cooler, and soups are easy and perfect for the crockpot on busy days.  I have included a recipe (below the menu) that I have made before but not in a long time.  I can’t remember where I got this recipe, but it might have come from a Pampered Chef cook book.  Planning this month’s menu was a challenge due to several meetings (mostly my husband but a couple for me), our church activities, and fall events.  Fortunately, we can have leftovers every night that we are home.  I ❤️ leftovers!

  1. Dinner out
  2. Dinner out
  3. Chicken cordon bleu
  4. Leftovers
  5. Mexican Skillet Casserole
  6. Leftovers
  7. Baked Ravioli
  8. Dinner out
  9. Dinner out
  10. Fishsticks and popcorn/butterfly shrimp (from the freezer for a quick meal)
  11. Leftovers
  12. Spicy Sausage Pasta
  13. Leftovers
  14. Grilled chicken, Lyonnaise Potatoes
  15. Dinner out
  16. Dinner out
  17. Meat & Potato Casserole
  18. Cajun Shrimp Quinoa Casserole
  19. Southwest Skillet Chicken & Rice
  20. Leftovers
  21. Parmesan chicken and pasta (see below for recipe)
  22. Dinner out
  23. Dinner out
  24. Chili
  25. Leftovers
  26. Spaghetti
  27. Chicken tortilla soup
  28. Leftovers/Dinner out
  29. Dinner out
  30. Dinner out
  31. Taco Soup


Parmesan Chicken and Pasta (lighter version)

1 lb chicken breasts

2 egg whites

1 garlic clove 

1 cup croutons, crumbled

1/4 cup fresh grated Parmigiano Reggiano

1 tsp dried oregano

1/8 tsp fresh ground black pepper

2 TBSP flour

8 oz pasta

2 cups pasta sauce

1/4 cup shredded mozzarella 
Preheat oven to 425 degrees.  Trim chicken and cut to make four pieces.  In a medium bowl, beat egg whites until frothy.  Press/crush garlic and mix into egg whites.  Add crushed croutons and grated Parmigiano Reggiano to bowl.  Add oregano and pepper; mix well.  Coat chicken breasts with flour.  Then, dip the pieces in the egg white mixture, coating both sides and shaking off the excess.  Place chicken on baking stone and spray the top of each piece lightly with oil.  Bake 20-25 minutes or until chicken is no longer pink in center.  Meanwhile, cook pasta and heat sauce.  When everything is done, place a serving of pasta on each plate.  Top with chicken, 1/2 cup sauce, and 1 TBSP mozzarella.  

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November Menu

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Day 1:  chicken cordon bleu, corn

Day 2:  leftovers

Day 3:  shrimp, fish, broccoli, corn, raw carrots

Day 4:  Cheesy chicken tater tot casserole, green beans

Day 5: Hobo dinners, rice

Day 6:  Chicken enchilada casserole, chips, salsa, guacamole

Day 7:  dinner out

Day 8: beans, cornbread

Day 9:  chicken fajitas, rice, beans, guacamole

Day 10:  leftovers

Day 11:  Slow cooker pork tenderloin, baked potatoes, broccoli

Day 12:  Southwest skillet chicken and rice

Day 13:  spaghetti, salad, garlic knots

Day 14:  dinner out

Day 15:  pizza

Day 16:  Mexican skillet casserole, avocado, chips/tortillas

Day 17:  Spicy sausage pasta, salad, hot rolls

Day 18:  Chili, cornbread

Day 19:  leftovers

Day 20:  bacon, eggs, waffles, fruit

Day 21:  dinner out

Day 22:  dinner out

Day 23:  taco soup, cornbread

Day 24:  Chicken pot pie

Day 25:  Tortilla chip and pepper jack crusted chicken breasts, guacamole, chips

Day 26:  Thanksgiving Day

Day 27:  leftovers

Day 28:  dinner out

Day 29:  pecan-crusted chicken breastsLyonnaise potatoes

Day 30:  Baked tortellini with chicken gratinati, green beans, garlic knots

No-Spend Month: Day 1

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So not much happened financially today, which is a good thing. 

  • I gave my husband $5 out of what I had saved because he had plans to eat lunch at one of the fire stations.  
  • Today was a homeschool day for our older two, so I didn’t go anywhere and had no temptation to spend money.
  • My son ran an errand with his grandmother and tried to talk her into taking him to McDonald’s to buy two apple pies, but she texted me and asked if he could do that.  He had his own money, BUT this was a nonessential purchase, AND he had chosen to go run an errand WHILE I was preparing lunch for all of us, so I said no.
  • I sold two more items on Facebook and banked another $20, so we netted $15 for day one.  Good start!
  • We had beef tater tot casserole, broccoli, shells and cheese (for the kids), mandarin oranges, and blackberries for dinner.  I fed nine people tonight (lol) and still had two servings of the casserole leftover for lunch tomorrow or this weekend. 

I guess I should explain why there were nine of us at dinner.  A few months ago, I started paying a teenager down the road to babysit the twins at our house for two hours a week while I was home so I could do things (like cook dinner) without having to run after them everywhere.  My mother-in-law offered to keep the girls for free every afternoon while I cook dinner, so I offered to feed her and my father-in-law dinner every night.  This arrangement has worked out very well for all of us because I enjoy cooking for others and having a full house.  So we normally have eight at our table most evenings, but Big Brother had a friend over this afternoon who stayed for dinner, so that made nine tonight. 

Here is a photo of the little ones holding hands as we were making our way into Walmart last Friday.  (Don’t let their cuteness fool you. They are double trouble!)

I was thinking this was our last shopping trip before October, but I think I went back to Walmart Monday and to Costco on Tuesday.  Goodness!  This is why we need to do a no-spend month.