October is upon us, with it’s crisp fall nights, spooky sights, and little hints of the winter yet to come.
1. Four nights this week I have to be away at suppertime. The one weeknight I can be home Buddy has scouts, but at least that isn’t until 7. So that’s 4 nights that supper has to be ready to go for folks–typically crockpot or something they can reheat. Yankee Bill is gone two of those nights for a work conference, so breakfast for dinner (which he dislikes) is a possibility as well. Friday the kids have off from school, and Saturday & Sunday is the special youth hunting weekend, so Yankee Bill and Princess will be out at dawn and dusk. Maybe not both for both days, but at least some 🙂
2. Highs this week are in the mid 60’s. So not exactly freezing, but cool enough that a warm bowl of soup or a comfort food casserole is a welcome meal.
3. In the fridge I have leftover “snappy grillers” (mild white German hotdogs) from our “sighting in party” up at the land this weekend, leftover green salad, a tube of sausage I defrosted (pork? Venison?), sauerkraut, an old cabbage, a large and old zucchini, and some wrinkly apples. In the freezer we’ve got 2 year old frozen corn (oops–lost that in the back!), along with plenty of pork, venison, and ground beef (we’ve eaten most of the “good” cuts from the 1/4 of a cow we bought in bulk), and some chicken leg quarters.
4. I still haven’t gotten rid of that dang sweet and sour sauce (just sitting there unopened) that I am determined to use up from the pantry.
Taking all that into account here is my game plan:
Monday: Potato Sausage Soup with Salad
A quick soup made with diced raw potato, dehydrated onions, the Snappy Grillers all diced up, some of the corn and then shortly before serving add a can of evaporated milk (because I want it to be more chowder-y). Typically I’d do a meal like this in the crockpot, but today I didn’t start until late afternoon, so I just did it on the stove in a pot. I’ve got a “warmer” burner on the back of my stove, so I’ll put it back there and keep it warm until everyone is ready to eat.
The salad was made the end of last week, and it’s still looking pretty good, so we’ll just have that as a side. If anyone insists on bread to go with, there is some in the breadbox.
This is my soup meal for the week.
Tuesday: Breakfast for Dinner–Pumpkin Pancakes
Yankee Bill will be gone, so it’s a good time for a breakfast meal. The kids always like pancakes, but I thought I’d make my Pumpkin Pancake recipe to get a few more vitamins and some fiber into them. Bonus–pancakes are pretty quick to make, and reheat just fine, so they should be fine for a busy night.
This is my meatless meal for the week.
Wednesday: Sweet & Sour Baked Chicken, Rice, and Green Beans
I’ll just cook a 4pk of chicken leg quarters on low in the crockpot using the sweet and sour marinade. The rice is from the pantry and can be cooked in the rice cooker. Beans will be store bought canned.
Thursday: Cabbage Roll Casserole
This will be a riff on my typical Cabbage Roll Casserole recipe. I’ll use the sausage I have defrosted instead of plain ground meat. Along with my shredded cabbage, I’ll add in some shredded zucchini (gotta use that thing up). And I may, if I feel like it, toss in some quartered cherry tomatoes from the garden. Those are the only thing still doing well out there.
This is my pork or my venison meal for the week. I’ll know when I open the sausage 🙂
Friday: Salmon Alfredo over Angel Hair pasta
Canned salmon + Alfredo sauce = yum! If I’m rushed, I’ll use one of the “emergency dinner” cans of jarred alfredo sauce I keep on hand. If I’m not rushed I may make homemade Alfredo. I’ll probably toss some thawed frozen peas in as well, that way I will feel like I have a vegetable. And if there are leftover hotdog buns I could make garlic bread from those
This is my fish meal for the week.
Saturday: Homemade Calzones
Using the Pizza Hut Crust Clone recipe for the dough of course! We’ll use whatever we have on hand for filler–sauce and cheese of course but also some pepperoni or maybe some leftover sausage.
I haven’t made this dish for a while, and I’m the one who likes it best in the family. Oh well, I’m doing the cooking. Pumpkin Black Bean and Tamale Pie is a pretty economical, filling and nutritious meal. Plus it knocks out 2 of my meal plan goals in a single recipe.
This is my beef and bean meal for the week.
Are you interested in learning more about menu planning? Check out my post “Why Plan a Weekly Menu” .