Saturday, October 31, 2009

November Menu Plan

As we approach the holiday season with its inherent over-indulgences, I am setting my mind to keeping things simple in our home. From food to gift ideas to how we choose to spend our time these next 2 months, we will be focusing on how we can serve our Lord and celebrate with our families.

* Denotes a slow cooker recipe

I do not have a detailed plan yet for baking and snacks - I will post those from week to week. Stay tuned!

Enjoy this month with your friends and families and "Give thanks to the LORD, call on his name; make known among the nations what he has done." Psalm 105:1

Saturday, October 24, 2009

Menu Plan - Week of October 26

Last week's menu plan didn't go quite like I had planned. When we returned from Florida, two of my cousins came into town to help my parents do some home renovations, so we spent 2 nights at mom and dad's for dinner. There are some carryover meals this week because of that. Also, I am trying hard to cut our spending as we approach the holidays so we can enjoy the season with friends and family without stressing about money. And, since I know what ingredients I have on hand, I'll be sticking with the plan this week - Lord willing!


Baking, Lunch, and Breakfast:
Head over and visit Laura for hundreds more menu plans each week!

Saturday, October 17, 2009

Menu Plan - week of October 18

Fall has arrived!!! We spent a week in the "Land of Mouse" in central FL and returned to find beautiful scenery with changing leaves, cooler temperatures, lower humidity, and we are thrilled! I went to the grocery and the warehouse club today and have already made apple muffins, French bread, and DH has a pot of beef stew bubbling on the stove. As for the rest of the week ...

Snacks, Breakfast, Baking:

Monday, October 5, 2009

Menu Plan - Week of October 5

I am amazed that it is October already! Friends and family always tell me that time flies with children in the house and I firmly believe it this year. October will bring many fun things to our house. Little man is turning 4, we are heading to Florida for a dream filled vacation with our favorite mouse, a trip to the pumpkin patch, and much more. This is our favorite time of year in the South!

Weeknight Dinners:
  • Vegetable beef soup with Italian Cheese Bread
  • Chicken a la king over puff pastry with green salad
  • Homemade pizza and cut veggies
  • Beef tacos

Thursday, October 1, 2009

October Menu Plan

As promised! We will be out of town for a week, so the number of meals is reduced this month. I hope you find some yummy ideas for your own families!

Desserts and Treats:
Breakfast, Baking and Freezer Cooking:

Brisket in Slow Cooker

I had plans to make a beef brisket in the slow cooker on Monday. I had all my ingredients picked out and sent DH to the store for the meat. He came back with a large sirloin roast instead - brisket looked bad and was too expensive. The nice thing about this recipe though is the meat can be swapped out, no problem. This would be good with any large cut of meat - brisket, chuck roast, or sirloin roast. It would probably work well also with a hearty pork roast. Did I take even one single picture? NO! Many other bloggers photograph their ingredients, equipment, and final products. I probably should do that to - note to self. Anyway, I can definitely share the recipe with you though. Try it and send me a picture of what yours looks like!
  • 2-3 lb beef roast
  • 5 cloves garlic, smashed and peeled
  • 1 large sweet onion, quartered
  • 4-5 carrots, cut into bote size pieces
  • 3 cups beef stock
  • 2-3 cups red wine (something you'd like to drink - don't buy the really cheap nasty stuff; it will get sour after cooking all day)
  • 2 T Mrs. Dash or other salty free seasoning blend
  • 2 t black pepper
1. Put the veggies in the bottom on a lrge (5-6 quart) slow cooker
2. Put the roast on top of the veggies (this way the meat dripping season the veggies and the meat doesn't get too greasy)
3. Pour the beef broth and wine over the ingredients
4. Season with Mrs. Dash and black pepper
5. Cook on low 6-8 hours

Just before serving, DH took the liquid and reduced it into a yummy gravy. We served it with egg noodles and ate the carrots and onions also. Enjoy!