Menu Plan Monday: September 30th


September 30th – October 6th

30th – Monday (working From Home) – Cilantro Lime Chicken  – Roasted Corn and Side Salad (Emeals 498) * Crockpot

1st – Tuesday (Class??) – Chicken Tacos (Emeals 498) *Crockpot

2nd – Wednesday – Shrimp and Avocado Salad / Mini Croissants (Emeals 497)

3rd – Thursday – Turkey Bundles – Mixed Vegetable (Simple & Delicious: Oct/Nov 2013 –Pg 17)

4th – Friday – Turkey Focaccia Club – Chips – Fruit (Simple & Delicious: Oct/Nov 2013 –pg21)

5th – Saturday – Sirloin with Mushroom Sauce – Mashed Potatoes and Green Beans (Simple & Delicious: Oct/Nov 2013-23)

6th – Sunday (3:00 Game/ Woodbury)- Effortless Alfredo Pizza x 2 (Simple & Delicious: Oct/Nov 2013 – pg 22)

DESSERT: Minty Chocolate Cream Cheese Bars (Simple & Delicious: Oct/Nov 2013 –pg56)

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.

Wishing you all a wonderful week!!!

Happy Cooking!!

eMeals - Easy Meals for Busy People!

30 Minute Minestrone with Turkey

Finally, I remembered to take a picture of our meal before we ate it all!   I have been loving the 30 minute meals we have recently tried from the Oct/Nov issue of Simple & Delicious magazine!

When I got home from work this evening it was tempting to just make a box of Mrs Grass soup as I didn’t have much time to cook.  This is fast and very good.   I think Grandpa had 3 bowls of soup!

Summer Squash from our garden.


30 Minute Minestrone with Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 6
Easy enough to make even during the work week! Only 30 minutes from start to table. Great way to use our Garden harvest as well. We have to double this recipe as we feed any where from 5 to 8 people each night.
  • 1 Tbsp. Olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 4 cups chicken broth or homemade turkey stock
  • 1 can (14½ oz.) diced tomatoes, undrained
  • ⅔ cup each frozen peas, corn and cut green beans
  • ½ cup uncooked elbow macaroni
  • 1 tsp. salt
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • ¼ tsp. pepper
  • 1 bay leaf
  • 1 cup cubed cooked turkey
  • 1 small zucchini, halved lengthwise and cut into ¼-in. slices
  • ¼ cup grated Parmesan cheese, optional
  1. In a Dutch oven, heat oil.
  2. Add carrots, onion and celery; cook and stir until tender.
  3. Add garlic; cook 1 minute longer.
  4. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
  5. Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente.
  6. Stir in turkey and zucchini, cook until zucchini is crisp-tender.
  7. Discard bay leaf.
  8. If desired sprinkle servings with cheese.


Happy Cooking!