Meal Plan - Oct 26th thru Oct 31st

Monday Oct 26th
B: Scrambled Eggs, Cheese, Bacon, Pumpkin Bread & Fruit
L: Roasted Veggies & Chicken Quesadillas, Avocado, Sour Cream & salsa
D: Crockpot Coconut Beef Stew, Butternut Risotto & WW Rolls
DD: Cream Cheese Brownies

Tuesday Oct 27th
B: Caramel Apple Breakfast Casserole & Vanilla Yogurt
L: Sandwiches & Fruit
D: Taco Night (Lentils)
DD: Fried Bananas

Wednesday Oct 28th
B: Baked Oatmeal
L: Cheesy Nachos w/Leftovers
D: Homemade Mushroom & Pepperoni Pizza

Thursday Oct 29th
B: French Toast, Sausage & Pears
L: Antipasto Salad
D: Sneaky Mac-N-Cheese w/Steamed Broccoli
DD: Apple Crisp

Friday Oct 30th
B: Out
L: Leftovers
D: Crockpot Chicken Taco Soup & Sweet Cornbread

Saturday Oct 31st
B: Dippy Eggs, Toast & Fruit Salad
L: Hummus, Raw Veggies & Sandwiches
D: Leftovers, Pumpkin Bread & Whole Pumpkin Custard

“Stumpified” Duggar Tater Tot Casserole

Ingredients:
2 Tbs Coconut Oil
1 Medium Onion, chopped
2 Tbs Garlic, Minced
1 lb ground turkey
10oz bag Frozen Broccoli
1lb Cremini Mushrooms, sliced
3 C Shredded Cheese (your fav) - divided
1 ½- 2lb bags tater tots
2 cans cream of mushroom soup (even better homemade)
1 can evaporated milk (or sub cream)
Salt & Pepper
Basil
Parsley

1. Preheat oven to 350 degrees
2. Combine Soup & Milk in a bowl. Set aside.
3. Caramelize Onions & Garlic in Oil
4. Add ground turkey & brown. Season with S/P, Basil & Parsley as you go.
5. Sautee Mushrooms in another pan in coconut oil
6. Assemble in a 9x13 casserole…..spread evenly and layer
** Onions/Ground Turkey Mixture
** Frozen Broccoli (no need to defrost)
** 1 ½ Cup Shredded Cheese
** Sauteed Mushrooms
** Frozen Tater Tots
7. Pour soup/milk mixture evenly over the whole casserole.
8. Bake for 45 minutes, then top with the last 1 ½ C of cheese and bake until
cheese is melted and bubbly (approx 10 more min)

Meal Plan - Oct 19th thru Oct 25th 2009

Hello all....I am back. Not sure for how long but I am going to try to be more faithful in posting on this blog. As you can tell from my title...I am a Procrastinating Perfectionist...so I tend to be all or nothing.

Monday, Oct 19th
B: Caramel Apple Breakfast Casserole
L: Egg Salad Sandwiches
D: Navy Bean Soup & Homemade WW Rolls
DD: Applesauce Cupcakes

Tuesday, Oct 20th
B: Pumpkin Bread & Fruit Salad
L: Sandwiches, Carrots, Red Peppers & Hummus
D: Maple Meatloaf (x4), Mashed Potatoes, Green Beans & Cranberry Sauce
DD: Whole Pumpkin Baked w/Custard

Wednesday, Oct 21st
B: Baked Oatmeal
L: LEFTOVERS
D: Crockpot BBQ Chicken & Leftover Veggies
DD: Brownies

Thursday, Oct 22nd
B: Dippy Eggs, Toast & Fruit
L: Roasted Veggie & Chicken Quesadillas
D: KIDS ONLY - Pizza
DD: Popsicles

Friday, Oct 23rd
B: OUT
L: OUT
D: Green Salad, Coconut Beef Stew and short brown rice
DD: Apple Crisp w/Vanilla Ice Cream

Saturday, Oct 24th
B: Elvis Pancakes BUT...I am going to use the basic spelt blender pancakes as the base & Bacon
L: LEFTOVERS
D: Zucchini Rolatini w/Butternut Cream Sauce
DD:

Sunday, Oct 25th
B: Pumpkin Berry Muffins & Roasted Veggie Quiche
L: OUT
D: Roasted Portabellas, Onions, kale & Peppers, Brauts on the Grill, Hoagie Rolls, Roasted Sweet Potato Coins
DD:

Caramel Apple Breakfast Casserole

This recipe originated from the $5 Dinner Mom Erin. I made a few little changes to make it more TF.

Here is my version.

Ingredients
6 large eggs, local & free roaming
1 cup milk, raw & soured
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger...even better a little minced fresh

5 medium or 4 large apples, peeled and diced
1/4 cup butter
1/4 cup brown sugar (I used Muscovado)
1 tsp cinnamon ($.05)
6 slices of bread, sourdough & a little stale

Directions
1. In a mixing bowl, whisk eggs, milk, cinnamon, nutmeg and ginger.

2. Peel, cut and dice the apples. (I used my PC corer/slicer...then put the cores & peels on the stove with a little spices to simmer and make the house smell so YUMMY)

3. In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon. Toss with diced apples.

4. In a greased 9x9-inch glass baking dish, tear 3 slices of bread and add to the bottom. Then add a layer of the diced caramel apples.

5. Tear the other 3 slices of bread and place on top of the apples.

6. Pour egg/milk mixture into the baking dish and press down a little. Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).

7. Preheat oven to 350.

8. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

9. Serve Caramel Apple Breakfast Casserole with a little maple syrup and butter.

I can see this with some thick vanilla whipped cream or even ice cream.


Reviews from the Family this morning :)
Renee: Really good...but I need to double next time cause I am still hungry and it is all gone.
Forrest: Good but wanted more sweets...like powdered sugar on top. He is my SWEETIE!
Brittany: Liked it and even had seconds
Madalynn: Hot & Yummy but wanted more apples
David: Good, gone and now I want a cold chicken leg from last night.
Ellie: Yuuuummmmmmm(toddler mouthful talk)
& Abbie: Drooled from Daddy's lap