photo from allrecipes.com

M: Easy Potato Sausage Soup

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.

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.

T: Warm Apple Pockets

W: Apple Leathers This link calls for an oven. I will be using a dehydrator on 160 degrees for 10 hours.

Th: Apple Sauce

F: Dried Apple Rings

S: Applesauce Honey Rolls (recipe below)

Sun: Apples with Homemade Caramel Dip

Applesauce Honey Rolls

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.

Monday:

Chicken Enchiladas (recipe below)

Tuesday:

Pork roast, cooked carrots and peas, rolls

Wednesday:

Trucker Stew (recipe below) and Apple Crisp with vanilla ice cream (Wednesday is orchard day)

Thursday:

Salmon Cakes and green beans

Friday:

Make your pizza night (pre-done crust), pepperoni, basil, tomato, cheese

Saturday:

Leftover buffet or grilled cheese if leftovers are icky

Sunday:

Blueberry pancakes (Krustez box mix)  and sausages

Chicken Enchiladas

• 1 1/4 lb. ground chicken
• 1 onion, chopped
• 1 cup frozen corn
• 1 cup sour cream
• 2 cups grated Cheddar or Monterey Jack cheese
• 6-8″ tortillas or 10-12 depending on size you can find
• 2 cans/jars mild enchilada sauce (use medium or hot for spicier enchiladas)

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.

Trucker Stew

• 1 lb. pork sausage, cooked and drained
• 1 lb. ground beef, cooked and drained
• 31 oz. can pork and beans
• 16 oz. light kidney beans (can)
• 16 oz. dark kidney beans (can)
• 14 oz. can lima beans, drained
• 14 oz. can waxed beans, drained
• 1 cup brown sugar
• 1 cup ketchup
• 1 small package Taco Seasoning
• 1 small package  dry ranch dip seasoning
• 1 tbsp. spicy mustard

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

I am a OrgJunkie junkie. Every week almost 100 people post their menu plans to view. I love having “virtual” accountability to menu plan. OrgJunkie motivates me to get cooking! This is my first time linking up for OrgJunkie’s Menu Plan Monday.

Monday: Lasagna Florentine (carry over from last week–Culver’s called my name last Saturday night!)

Tuesday: Italian Calzones

Wednesday: Pork Roast, cooked carrots and whole wheat buns

Thursday: Corn and Bean Quesadillas

Friday: Light supper before Square Dance…um…maybe chicken noodle soup and crackers.

Saturday: BBQ Ribs (wood-smoke on the grill) and corn. It WILL be sunny!

Sunday: Chicken Fettucine with broccoli and mushrooms

Tuesday: Beer Brats, green beans

Wednesday: Beef Cannelloni

Thursday: Frozen Pizza

Friday: Pork Roast, Caramel Apples for dessert

Saturday: Florentine Lasagna or make your own Mac -n-Cheese if you don’t like spinach

Sunday: Hamburger Soup, rolls

Monday September 1: Clam Chowder and Cucumber salad

Tuesday September 2: Chicken Tenderloin Fajitas

Wednesday September 3: Split Pea and Ham Soup served with rolls

Thursday September 4: BLT sandwiches, chips, fruit of choice

Friday September 5: Mediterranean hamburgers, salad

Saturday September 6: Shrimp Fried Rice and noodles and roasted peppers

Sunday September 7: Pork Loin roast and baked potatoes