Menu Plan Monday: November 7th


November 7th – 22nd,  2015


Saturday,  7th – Chicken, Broccoli Quinoa(Fresh 20 GF September 25, 2015 ) 

Sunday, 8th – – Loaded Baked Potato Soup, Baguettes, Salad

Monday, 9th – 

Baked Pork Chops With Rice, Peas

1 can cream of mushroom soup
1/2 soup can of water
1 cup wine (water can be used instead)
1 cup raw rice
6 pork chops, fat removed
1 package onion soup mix
sliced mushrooms
sliced almonds
Mix soup and water; add wine, if desired. Stir 1/2 of soup mixture with rice. Put in a buttered 9 x 13 inch dish. Place pork chops on rice mixture and cover with remaining soup mixture. Sprinkle onion soup mix, mushrooms, and almonds on top. Bake, covered, for 1 1/2 hours at 350 degrees

Tuesday, 10th – Noodle Soup and Grilled Cheese

Wednesday, 11th – Biscuit and Gravy, Scramble Eggs

Thursday, 12th – Chicken and Rice Soup (Fresh 20 GF September 25, 2015 )  (Very Good Add to Site)
Friday, 13th – Turkey Reuben Sandwiches, Veggies and Hummus (Emeals A – 553) (Very Good Add to Site)

1/4 Cup Dijon Mustard
12 Slices  Bread
6 Swiss Cheese
1  lb thinly sliced deli smoked turkey
1 (14oz) can sauerkraut, drained and rinsed
1/2 Cup Thousand Island Dressing
1/4 cup butter, softened

Spread mustard over 1 side of 6 bread slices. Top with 1 slice cheese. Place Turkey over cheese; top with sauerkraut and dressing.  Cover with remaining bread slices. Spread butter on outsides of sandwiches. Cook sandwiches, in batches, in a large nonstick skillet over medium heat 2 to 3 minutes per side or until brown.

Saturday, 14th – Shake and Bake Chicken Thighs , Roasted Sweet Potatoes with Dijon and Rosemary – TOH Nov 2015 – pg 25, Mac & Cheese TOH Sept/Oct pg 86

Sunday, 15th – Hearty Beef Sweet Potato Stew – TOH  Sept/Oct 2015 – 38 – Easy Cheese Biscuits TOH Dec 2-15 –pg 80 (Very Good – Add)


Monday, 16th – Meatloaf, Rich & Creamy Parmesan Mashed Pots – TOH Nov 2015 – pg 57, Carrots –

Tuesday, 17th – Creamy Chicken Quinoa Soup  – Fresh 11/6 (Good – Add)

Wednesday, 18th – Leftovers

Thursday,  19th – Eggs Benedict with Homemade Hollandaise – TOH Nov 2015 and Fruit – pg 90 (Good –Add)

Friday, 20th – Mexican Pizza /Chips and Salsa/ Grapes (Emeals A – 553)

Saturday, 21th –


Makes 6-8 servings

Prep Time: 25 minutes
Cooking Time: 6 hours

1 lb. ground beef or turkey
2 – 15-oz. cans tomato sauce
2 – 15-oz. cans kidney beans or black beans, drained
1 envelope dry chili seasoning
15-oz can of water, or more or less 

  1. Brown ground beef or turkey in a non-stick skillet. Drain
  2. Combine all ingredients in the slow cooker.
  3. Cover and cook on Low for 6 hours.

** Fix-It and Forget-It – 5 Ingredient Favorites

Sunday, 22nd – Pork Chops with Herbed Cream Sauce, Baked Potatoes and Broccoli – (Taste of Home Cookbook –dark brown  – pg 166)




Fall Skillet – Fresh 20 – 11/6

Szechwan  Pork and Veggies (Fresh 20 GF October 9, 2015 )


Mini Ham and Cheese Quiche – TOH Nov 2015 pg

Butternut Squash and Sage Soup – NOV 2015


Baked Teriyaki Chicken, Mashed Potatoes, Corn

Fontina Rolled Chicken – TOH  Sept/Oct 2015

Sunday Stuffed Pork Chops -TOH  Sept/Oct 2015

The Best Chicken & Dumplings TOH  Sept/Oct 2015 



The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free,
Classic, Vegetarian, For One, Kosher and Lunch


eMeals - Easy Meals for Busy People!

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning – Emeals is a great solution.  Many meal plans to chose from at a very affordable price.

Wishing you all a wonderful week!!!


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