Sunday, September 16, 2012

Menu Plans (Fall!): Sept. 16-22

     This week I'm using recipes from my three favorite sources: Clean Eating Magazine, Eating Well Magazine, and Taste of Home. There is a pretty good mix of old and new recipes. I'm particularly excited to try the quinoa bowls, chicken divan and ...homemade Fritos! I really enjoy topping my chili with cheese and chips, but, of course, I'm reluctant to buy something like chips. If it can be made, then I'm going to try to make it homemade. The other homemade items are enchilada sauce and tortillas. Both of those items store easily in the freezer to make the present or future meal easier. Making extra of a meal component to store in the freezer is one way to make homemade foods a little more convenient to prepare. It will also save some money by limiting the items that are required to purchased. 

-homemade pumpkin sweet rolls with cream cheese icing (original recipe that will be posted soon)
-parfaits (yogurt, walnuts, fruit, granola)
-omelet (eggs,diced bell peppers, diced onions, diced mushrooms), toast, fresh smoothie/juice
-granola cereal with dried berries, banana 
-oatmeal, walnuts
-egg sandwich (egg, cheese, canadian bacon, biscuit)  {Tip: make these in advance and keep them in the freezer)

-Roasted chicken, spinach and orzo
-Beans & rice (Saute onions, celery & bell pepper. Cook beans in broth (plus bay leaf). Cook rice on the side. Combine everything together)
-Chicken enchiladas (homemade tortillas, chicken, enchilada sauce and cheese. Roll up and place in casserole pan. Spoon extra sauce and cheese across tops. Bake until cooked through)

-{breakfast for dinner} omelet, bacon
-Club salad (salad greens, toasted almonds, bacon, tomato, cucumber, avocado, raisins, cranberries, cheese with homemade honey mustard dressing)
-Chili (leftovers)

-fruit (pears, bananas)
-olives, cheese slices
-veggies (broccoli, celery carrots etc)
-homemade bread (Challah)

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