Menu Plan Monday: 9/19/16

9/18/16 – 10/1/16

Fall is upon us and our schedules just became much busier. Tommy has school, soccer, confirmation and homework. We in addition to monitoring Tommy’s activities have classes at Church on Tuesday and Wednesday nights as well. I am going to need to rely on crockpot meals for Tuesdays and Wednesdays for the next 9 weeks. The first weeks of school we have not had as healthy meals as I would like. We even ate out a few times. We can’t keep that up as we are trying to become debt free!! Time to get back to following my menu and doing food prep ahead of time! Hope you are off to a wonderful fall season. I sure love fall meals….so easy to put soup into the crockpot for a quick meal.

Sunday, 18th – Chicken Enchilada Pasta (Skillet Meal) Family Favorite!

Monday, 19th – Best Pork Chops- Bacon Ranch Pasta Salad

Marinade: (2 hours)
1/2 cup water
1/3 cup Soy Sauce
1/4 cup Worchestershire Sauce
1/3 cup EV Olive Oil
1 heaping tablespoon of chopped garlic
’bout 10 Basil leaves chopped into ribbons
Saturday
Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

Tuesday, 20th – Unstuffed Cabbage Roll Soup

Wednesday, 21st – Rotisserie Chicken (crockpot) – Broccoli Slaw

Thursday, 22nd – Chicken Sausage and Zucchini Fritter with Avocado Dill Dip

Friday, 23rd – French Bread Pizza

Saturday, 24th – Baked Teriyaki Chicken, Mac and Cheese and Corn

Sunday, 25th – Birthday Celebration – Beef Enchiladas and Spanish Rice and Mexican Corn

Samoa Poke Cake

Monday, 26th- Chicken and Broccoli Stir Fry x 2

Tuesday, 27th – BEEF BARLEY SOUP

1 lb ground beef, browned
6 cups water
32 ounces canned tomatoes, stewed, crushed or whole
3 cups sliced carrots
1 cup diced celery
1 cup diced potatoes
1 cup diced onions
3/4 cup quick-cooking barley
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
2 -3 tsp. salt
¼ tsp. pepper