Sunday – Sunday Pot Roast over Egg Noodles and Pineapple Upside Down Cake

Monday – Sausage, White Bean Pasta Bake, Bread & Salad

Tuesday – Shepherd’s Pie (re-purposing leftover Sunday Pot Roast)

Wednesday -Weeknight Shrimp Thermidor with Steamed Broccoli

Thursday – Crabcakes over Spicy Tomato Sauce Pasta, Texas Toast & Green Salad

This week’s menu plan is here. I will be posting some great Thanksgiving recipes as well. I got hit with a few things last week and didn’t get to make many of the things I had planned so they are repeating on this weeks menu plan.

Monday- – Roast Chicken with White Wine Gravy, Chestnut, Leek & Apple Stuffing, Cranberry Chutney, Sweet Potato – Pecan Casserole

Tuesday – Roast Beef with Carrots & Celery, Mashed Parsnips & Potatoes with Crispy Shallots, Fig-Balsamic Roasted Brussel Sprouts

Wednesday –Sesame Shrimp and Noodle Bowl

Thursday – Butternut Squash Soup with Fig, Ham & Manchego Tartines

* I post the recipes once I make the dishes. You can go to the Menu Plan tab to see previous weeks’ menu plans with links to recipes.

This week’s menu plan full of Fall favorites and a few good Thanksgiving menu items.

Sunday- Autumn Chicken Pot Pie with Spinach & Fig Balsamic Salad

Monday – Leftovers

Tuesday – Serrano Ham, Manchego Cheese & Fig Tartines with a  Butternut Squash Soup

Thursday – Roast chicken, Mashed Potatoes & Parsnips with Crispy Shallots, Cranberry Sauce with Port & Cinnamon

Friday – Make Your Own Pizza Night

* I post the recipes once I make the dishes. You can go to the Menu Plan tab to see previous weeks’ menu plans with links to recipes.

This weeks menu. Check back next week for links to all the recipes.

Sunday -Bourbon Ball Martini, Acorn Squash Beef Stroganoff, Fresh Bread

Monday -Chicken Avgolemono Soup and Crusty Bread

Tuesday -Roasted Pork Tenderloin with Fresh Apple Sauce and Lemony Green Beans

Wednesday -Shrimp with Arugula and White Beans over Couscous

Thursday – Chicken & Apple Stew with Quick Rosemary-Olive Oil Bread

Here is my plan for the week. I will be posting the recipes and photos once I make them.

Sunday–Moroccan Night – Cooking with Z’s Moroccan Martini, Lamb Tagine over Saffron-Vegetable Couscous, Brandied Apple Pie with. Bourbon Vanilla Ice Cream

Monday – Sticky Apricot Lemon Chicken over Wild Rice

Tuesday – Chicken & Parsnip Soup with Herb Scented Drop Biscuits

Wednesday – Spicy Shrimp Noodle Bowl with Cucumber Salad

Thursday – Leftover Night at home.  I will be helping my friend prepare drinks and appetizers with an autumnal flair for a girls night and I will be posting the recipes from that.

Sunday – Chicken Piccata with Red Grapes over Arugula Cappellini with Green Salad and Crusty Bread Dessert: Apple Pie Pops with Double Dipping Sauces (Salted Butter Carmel, Spiced Whipped Cream)

Monday -  Indian Summer Chili with Buttermilk-Cornbread

Tuesday – Chicken in Brandied-Apple Cider Sauce, Brown Butter Pecan Rice, Roasted Butternut Squash with Spinach & Craisins (on the meal plan from last week but I never made it).

Slow Cooker Wednesday – Gingersnap Pot Roast with Butter Parlsey Egg Noodles and Steamed Green Beans

Thursday – Lemony Chicken over Minted Pea Couscous

Monday – Quick Turkey Chili, Baked Tortilla Chips, Tres Leches Cake

Tuesday – Chicken with Apple Cider Sauce, Pecan Rice and Roasted Butternut Squash with
Spinach and Craisins

Slow Cooker Wednesday –  Slow Cooker Country Style Ribs with Baked Beans in the Slow Cooker over Soft Polenta,  Roasted Patty Pan Squash with Thyme

Thursday – Thai Coconut Shrimp over Brown Rice, Cucumber-Carrot Ribbon Salad

Every Sunday I sit down with my laptop and make my menu plan for the week. I always start with a blank document and a space for each day of the week. I take into consideration our schedules. For instance, Wednesdays we have activities all evening so it is often a good night for a crock-pot meal or leftovers. Sometimes I will pick a seasonal ingredient and work a meal or dish around it. I am constantly exploring recipes on-line, in magazines, or cookbooks for inspiration and quite often will take parts of different recipes to create what sounds good to me. Another way I often arrive at inspiration are my cravings. There is usually something or many things that I feel like eating or making that works its way into my weekly planning. I will also look to see what I have on hand or what I will have left over for meals and create a meal from what I can throw together.  Often I will plan one meal a week around frozen shrimp, or fish. That way I have something easy I can push off that won’t spoil if we spontaneously eat out/order in, have more leftovers than I thought, or am so inspired to deviate from my plan and create my latest whim.

Here is this week’s menu:

Sunday – Gyros, Oven Baked Fries, and a Cucumber-Gin Cocktail
Monday – French Bistro Supper – Pate and Toast, Quick Cassoulet, Crusty French Bread and Pear Tarte Tatin
Tuesday – Shrimp & Black Beans in a Sauce TBD over Soft Polenta
Wednesday – Leftovers
Thursday – Pan-Seared Or Grilled (weather dependent) Swordfish Steak over Couscous with a Squash Medley

I will be posting the recipes as I make them.