photo from allrecipes.com
T: Florentine Lasagna
W: Slow Cooker Oriental Chicken
Th: Salmon Cakes/ Jelly sandwiches if rejected after tasting 4 bites
F: Pizza Night
Sat: Halloween Party at Grammy Kris’
Sun: Spaghetti and Broccoli
Check out other menus at org junkie.
This post was linked up with Org Junkie and Life as a Mom
Instead of planning whole week of meals I am featuring a whole weeks worth of apple recipes!
M: Mountain Dew Apple Dumplings Neat Pete (my new blogging nick name for my darling husband) may try this recipe with our son while I am away at a wedding shower.
W: Apple Leathers This link calls for an oven. I will be using a dehydrator on 160 degrees for 10 hours.
Th: Apple Sauce
S: Applesauce Honey Rolls (recipe below)
Sun: Apples with Homemade Caramel Dip
This comes from Apple Lovers’ Cook Book by Shirely Munson, Jo Nelson.
2 loaves (1 lb. each) frozen bread dough
1 cup brown sugar, firmly packed
1/2 cup honey
3 Tablespoons butter or margarine
4 Tablespoons melted butter or margarine
1/2 cup applesauce
2 Tablespoons brown sugar
1/4 cup raisins
Allow dough to thaw in plastic bag. Let rise until doubled in bulk.
Mix the 1 cup brown sugar, honey and 3 Tablespoons butter. Sprinkle mixture over the bottom of a 13x9x2-inch baking pan.
Place dough on lightly floured pastry board or sheet and roll or pat into a 14×12-inch rectangle.
Combine the 4 Tablespoons melted butter, applesauce, 2 Tablespoons brown sugar and raisins; spread evenly over dough. Roll up and seal.
Cut into slices about 1/2 to 1-inch thick. Place slices on honey mixture in pan.
Bake in 350 degree F. oven for 30 minutes or until golden brown. Cool slightly and turn over onto a plate or tray.
Makes 12 rolls.
Cooking Day: In skillet with small amount of cooking oil over medium heat, cook ground chicken and onion until chicken is cooked through. Drain grease (if any). Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.
Using a 9×13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup of mild enchilada sauce. In each tortilla, spoon 2 tbsp of chicken mixture and 1 tbsp of cheese and roll tortilla up, then placing in baking dish seam-side down so they don’t unroll. Once done, pour leftover enchilada sauce over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) then wrap and freeze.
On Baking Day: Remove chicken enchiladas and defrost. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.
Cooking Day: Combine all ingredients and place in a freezer container. Freeze.
Serving Day: Thaw. Place all ingredients in a slow cooker – cover – simmer on high 2-3 hours.
This week at Org Junkie Menu Plan Monday is all about Family Favorites. Our favorite busy week food is mac-n-cheese, grilled cheese sandwiches and soups/stews that came from the freezer.
I am prepping for a garage sale so the dinners are going to be simple to maximize my pricing and sorting time!
Monday: Grammy Lu’s House
Tuesday: Ribs on the Grill, corn and rolls
Wednesday: Mac and Cheese, broccoli, ham cubes
Thursday: Grilled Cheese, pineapple slices, tomato soup [Set up night for the sale]
Friday: Trucker Stew
Saturday: White Chicken Chili
Sunday: Tamale Pie
