I have been resisting the call of the weekly menu plan lo these many months, but I am realizing that I need to get with the program so that I can avoid last minute dinner stress. I generally have a vague idea of what I’m going to do during a week but here it is all codified and I’ll feel compelled to follow the plan now that it’s been publicly declared. Or at least that is the goal.
Leftover lentil curry with rice and broccoli (Hannah likes curry so much that she sometimes even asks for it for breakfast, so we have it frequently. But not for breakfast. Because you can top a waffle with many things, but curry is not one of them.)
Roast chicken, Sweet Potato Cranberry Streusel (see recipe below – once you try it this way, you’ll never go back to boring sweet potato casseroles), green beans
We will be going to Chick-Fil-A to avoid the hordes of trick or treaters and because I have some coupons for free food there. And because they serve their drinks in styrofoam cups and they always have Diet Dr. Pepper. And yes, I really do think that Diet Dr. Pepper tastes more like Dr. Pepper than regular Dr. Pepper, especially when served in a styrofoam cup.
Peanut Butter Pumpkin Soup (I know, this sounds weird, but it’s from The New Basics cookbook by the Silver Palate people, and every recipe I’ve ever made out of it was delicious…), cheese bread, green beans, apple pie
Homemade pizza topped with the organic white cheddar cheese Costco started carrying recently (thank you Costco!), mushrooms, sliced bell peppers, and ground beef
Chicken Sate with Peanut Sauce, broccoli
Spaghetti with my grandmother’s sauce (scroll down for the recipe on the link), salad
Sweet Potato Cranberry Streusel
One 49 ounce can of sweet potatoes, drained
one bag of fresh cranberries, washed and drained and sort out the bad ones
one stick butter, melted
3/4 cup packed brown sugar
3/4 cup oatmeal
3/4 cup flour
1.5 tsp cinnamon
Combine brown sugar, oatmeal, flour, and cinnamon in a bowl. In a 2.5 quart casserole dish, combine sweet potatoes and cranberries with half of the sugar mixture. Combine the rest of the sugar mixture with the melted butter and put it on top of the sweet potato mixture. Bake at 350 degrees for 30 minutes or until bubbly. You can also make this in a crockpot, as I found out yesterday, but mix it all up rather than putting some of the streusel on top because it won’t get crispy anyway.
You can see other people’s weekly menu plans here at I’m an Organizing Junkie.