Tag Archives: monthly meal calendar

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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